Abstract: A process for the production of a Camellia sinensis dedifferentiated stem cell extract, the process comprising the steps of: (a) Preparing a cell culture comprising Camellia sinensis dedifferentiated stem cells; (b) Performing an extraction on the cell culture using ethanol and/or methanol as an extraction solvent, to produce the Camellia sinensis dedifferentiated stem cell extract.

Abstract: Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak.

Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fiber; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.

Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fibre; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.

Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, inflammation and diarrhoea. Human evolution has been a very slow process in contrast to the relatively recent, rapid changes in our diet since the Neolithic revolution which marked the switch from hunter-gatherer to agricultural life-style around 10,000 years ago. Moreover our genome has not had time to evolve at the same pace and therefore it is postulated that our bodies will work more efficiently with an ancestral diet.

Abstract: Foods or meals high in available carbohydrate such as sucrose or starch increase post-prandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak.

Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fiber; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.

Abstract: Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak.

Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fibre; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.

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: Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak.

Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, inflammation and diarrhoea. Human evolution has been a very slow process in contrast to the relatively recent, rapid changes in our diet since the Neolithic revolution which marked the switch from hunter-gatherer to agricultural life-style around 10,000 years ago. Moreover our genome has not had time to evolve at the same pace and therefore it is postulated that our bodies will work more efficiently with an ancestral diet.

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: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.

Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.

Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

Abstract: A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyphenol compound that has a molecular weight equal to or above 500 gram per mole and which is complexed with the one or more methylxanthines, wherein the weight ratio of the polymeric polyphenol compound to the one or more methylxanthines is from 10:1 to 1:10 A method for the production of such food products is also provided.

Abstract: The invention relates to a frozen aerated frozen food product having an overrun of at least 30% comprising 0.001 to 10 weight-% (wt-%), based on the total weight of the frozen aerated food product, of surface-active fibres.

Abstract: A frozen confection or a beverage product is provided which contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams of the product. Also provided is a frozen confection or a beverage product for the enhancement of mood without transient elevation of blood pressure.