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: 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: 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.