Abstract: A frozen confection comprising from 0.002 wt % to 1 wt % of one or more compounds selected from the group consisting of benzyl cinnamate, piperonal, 4-methoxybenzaldehyde, and 4-hydroxybenzaldehyde is provided. A product for use in improving mood is also provided.

Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.

Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.

Abstract: The present invention provides frozen confections having an overrun of less than 30% and comprising by weight of the frozen confection: at least 0.2% calcium, at most 17% free sugars, and from 0.1 to 20% fat which contains less than 20% saturated fatty acids by weight of the fat; wherein at least 20% by weight of the calcium is present as part of a milk mineral composition.

Abstract: A frozen confection is provided comprising by weight: at most 17% free sugar; at most 5% total fat; at most 3.5% saturated fat; at least 0.5% protein; at least 0.3% calcium; at least 0.15% phosphorus; at least 0.015% magnesium; at least 0.0005% zinc; wherein substantially all of the calcium, phosphorus, magnesium and zinc are from a dairy source.