Abstract: The present disclosure relates generally to extruded food products that contain one or more aroma compounds. In some embodiments, the extruded food products are products that contain non-animal proteins, such as vegan analogues of meat products, dairy products, and seafood products. In some embodiments, the one or more aroma compounds are not distributed uniformly throughout the product but, instead, have a higher concentration at or near the external surfaces of the extruded food product. In certain related aspects, the disclosure provides methods of making such extruded food products. In some embodiments, the methods comprise introducing one or more aroma compounds following extrusion.

Abstract: The present disclosure relates generally to non-animal proteins and their use in various comestible products, such as food products, beverage products, and nutritional products, including meat and dairy analogue products. In some embodiments, the non-animal proteins include fava bean protein, mung bean protein, lentil protein, or combinations thereof. In some embodiments, the non-animal proteins are combined with other non-animal proteins, such as soy protein or pea protein, to compliment the amino acid profile of the resulting blend. In some embodiments. The non-animal proteins are combined with certain fibers, which allows the blend to be suitable for addition to an ingestible composition useful for making meat or dairy analogue products. In some embodiments, flavorings or flavor-modifiers are combined with the non-animal proteins as well.

Abstract: The computer-implemented method (100) to provide alternative flavor compositions, comprises: a step (105) of inputting, upon a computer interface, at least one flavor ingredient digital identifier, the resulting input corresponding to a composition of flavor ingredients, each ingredient digital identifier being associated with at least one equivalent constitutive molecule, each equivalent constitutive molecule being associated with at least one property, a step (110) of transposing, by a computing system, the input composition into a list of at least one equivalent constitutive molecule as a function of at least one input ingredient digital identifier, a step (115) of defining, upon a computer interface, at least one reformulation rule to be applied to the at least one transposed equivalent constitutive molecule and/or to at least one alternative flavor ingredient obtained during a step of determining, the step (120) of determining, by a computing system, a selection of at least one alternative flavor ingr

Abstract: Described herein is a flavored delivery system including different particles. Also described herein are consumer products including said flavored delivery system.

Abstract: The present disclosure generally relates to various formulations and uses of the compound: 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine-2,4-dione, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, for example, by reducing the amount of caloric sweeteners.

Abstract: An edible water-in-oil microemulsion that is transparent or translucent in appearance and comprises oil, a surfactant, a cosurfactant or cosolvent and a water phase comprising water and optional water-soluble components; the oil comprises from 25 to 97 wt % diglycerides relative to the total weight of glycerides.

Abstract: An edible water-in-oil microemulsion that is transparent or translucent in appearance and comprises oil, a surfactant, a cosurfactant or cosolvent and a water phase comprising water and optional water-soluble components; the oil comprises from 25 to 97 wt % diglycerides relative to the total weight of glycerides.