Abstract: Provided is a green tea-containing beverage including: (A) green tea; (B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid; and (C) at least one selected from the group consisting of ascorbic acid, a salt of ascorbic acid, erythorbic acid, and a salt of erythorbic acid, wherein the green tea-containing beverage has a copper content of 0.3 mg/L or more. Preferably, the concentration of the constituent (B) is 0.05-2.5 g/L. Preferably, the concentration of the constituent (C) is 0.2-5 g/L. Preferably the green tea-containing beverage further includes alcohol. Also provided is a method for preventing discoloration of a green tea-containing beverage, the method including: incorporating the constituents (B) and (C) in the green tea-containing beverage; and further incorporating copper so as to give the copper content of 0.3 mg/L or more.

Abstract: The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40 wt % to 55 wt % solids; adding gas to the coffee extract in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, to provide a gas-containing coffee extract at above atmospheric pressure; depressurising the gas-containing coffee extract to form a foamed coffee extract; cooling the foamed coffee extract to below ?40° C. without shear, or with low shear, to form a frozen coffee extract, grinding the frozen coffee extract to a powder; and drying the powder, wherein the step of cooling the foamed coffee extract to below ?40° C. comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below ?40° C., wherein the first temperature is 1° C.

Abstract: The present invention provides an instant coffee composition for forming a coffee beverage, wherein the composition comprises at least 6 wt % of an insoluble coffee sediment fraction, the insoluble coffee sediment fraction comprising, when analysed after acid hydrolysis, 1 wt % or less arabinose.

Abstract: The current invention relates to a free-flowing cacao pulp powder obtainable from cacao pulp material, wherein said cacao pulp material is fresh cacao pulp, cacao pulp juice, cacao pulp concentrate or any mixture thereof, characterized by a moisture content less than 8 wt %, preferably less than 5 wt %, most preferably less than 3 wt %. The invention relates to a cacao pulp juice, obtainable from fresh cacao pulp substantially devoid from cacao pod husks and cacao beans, characterized by a Brix value of 10-35. The invention relates to a method for producing cacao pulp juice, from fresh cacao pulp substantially devoid from cacao pod husks and cacao beans. In another aspect, the invention relates to a method for obtaining a free-flowing cacao pulp derived powder from cacao pulp material.

Abstract: The present invention provides a chocolate-like product and a method for preparing the same. The chocolate-like product has a unique flavor and includes a cocoa butter; a sweetener; an ingredient made from fruit-fermented wine lees; and an ingredient made from soybeans.

Abstract: Disclosed are plant protein concentrates prepared from whole plant seeds or alternatively, from seed cakes or press cakes or seed meals or non-toasted solvent-extracted press-cakes, and the like. Plant seeds or seed cakes or press cakes or seed meals or non-toasted solvent-extracted press-cakes, and the like, are deconstructed and separated into heavy protein-rich fractions and light oil-rich fractions. The deconstruction processes avoid the use of organic solvents and temperatures above 60° C. The separated fractions are then selectively processed to produce selected plant protein concentrates comprising at least about 65% (w/w) plant protein, from about 4% (w/w) to about 10% (w/w) plant oil, from about 0.5% (w/w) to about 15% (w/w) carbohydrates, water, and ash. The plant protein concentrates are suitable for use as ingredients in nutritional formulations.

Abstract: The present invention relates to a method for preparing a yeast protein concentrate, said method comprising the lysis of yeast cells in a suspension that was adjusted to a particular pH prior to lysis, subsequently subjecting the soluble fraction obtained from lysis to filtration to reduce the content of molecules smaller than 30 kDa, and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate obtainable by the method of the invention. The yeast protein concentrate comprises a high amount of proteins which are still folded and are therefore capable of aggregation to form a solid protein matrix upon heating. In addition, the yeast protein concentrate of the invention will be of unobtrusive taste and is therefore particularly suited for use in the preparation of food items, such as meat substitute products.

Abstract: An extended shelf-life proteinaceous meat analogue comprising vegetable proteins, including at least wheat gluten, and a plasticizer. Said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprises the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprises said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

Abstract: Provided herein is a cultured meat product comprising a confluent serum-free insect muscle cell culture seeded on a food safe substrate. Further provided herein is a method for producing a cultured meat product comprising the steps of: culturing insect muscle cells on a food safe substrate in serum-free culture medium for a time sufficient for the cells to reach confluence. Also provided herein is a bioactuator comprising confluent insect muscle cells cultured in a flexible substrate to form muscle fibers.

Abstract: The invention relates to a dry product based on peas, to the process for preparing same and to the use thereof.

Abstract: An edible pet chew includes a member of Bully-Stick-Analogue formed from a composition material imitating existing traditional bully stick products, serving as an alternative to traditional bully stick. The imitation includes the structure, and/or appearance, and/or size, and/or color, and/or texture, and/or flavor, and/or durability, and/or palatability of traditional bully stick. It may be an extruded stick processed by an extruder.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: Beverages are provided which include a beverage liquid and granules mixed with the beverage liquid The granules include: (i) a milled carotenoid consisting of lutein and/or zeaxanthin, wherein the milled carotenoid has the following particle size distribution: D [3,2] in the range of from 0.6 to 1.5 ?m, and D [v, 0.5] in the range of from 1.1 to 3.5 ?m, (ii) a matrix material which encapsulates the milled carotenoid and comprises at least one modified food starch, a glucose syrup and sucrose, and (iii) a water-soluble antioxidant, wherein the granules have the following particle size distribution: D [3,2] in the range of from 200 to 300 ?m, and D [v, 0.5] in the range of from 220 to 320 ?m, and wherein all D values are as measured by laser diffraction according to the Fraunhofer scattering model, and wherein the granules do not include an oil or a gelatin.

Abstract: The present invention relates to an effervescent beverage in which the quality of taste resulting from sugars and sweeteners is improved, and a method for producing the effervescent beverage.

Abstract: The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)?20.

Abstract: A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

Abstract: A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

Abstract: The present invention relates to the technical field of food science and engineering, and specifically to a method for improving the stability of anthocyanins. In the method, a starch and an anthocyanin are mixed in an aqueous solution of hydrochloric acid, treated at a certain high hydrostatic pressure condition to enable the starch to be gelatinized and to interact with the anthocyanin, and then stored at a certain temperature, so that interaction between the anthocyanin and the starch is further enhanced to form a complex. The method can improve the stability of anthocyanins, which helps to improve the quality of products and extend the shelf life of products.

Abstract: Particulate material is cooled by passing into the material a coolant stream of liquid nitrogen having a gaseous product around at least a portion of the liquid nitrogen, wherein the coolant stream is formed outside the particulate material in a nozzle body from which the coolant stream is passed into the particulate material.

Abstract: Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Abstract: Provided are a fried food that has good adherence between a food ingredient and a coating material and has a favorable coating texture even after elapse of time after cooking, a dusting flour mix for fried food comprising inulin, an oil-and-fat-modified starch, and egg white powder, and a method for producing fried food includes adhering a coating material to a food ingredient having the dusting flour mix for fried food adhering thereto, and then frying the resulting ingredient.

Abstract: The present invention relates to a shaped savoury composition comprising particles of puffed maize endosperm. The present invention also relates to a method of preparing such a composition and to the use of puffed maize endosperm in food products.

Abstract: The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.

Abstract: The present invention provides a meat processing material that can be used to provide meat having a soft and juicy texture when cooked by heating and having an increased yield after cooking. Provided are a meat improving agent containing inulin and modified starch; a meat-improving liquid composition containing the meat improving agent; and a method of improving meat, including bringing the meat improving agent or the liquid composition into contact with meat.

Abstract: The present invention provides an extracted and fermented composition of coffee cherry pulp and skin having an increased ?-damascenone content and a method for producing the same. More specifically, in the method for producing an extracted and fermented composition of coffee cherry pulp and skin, a fermentation step using lactic acid bacteria is included.

Abstract: Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

Abstract: The present invention relates to a method for improving sensory attributes of a sugar alcohol and application thereof. After analyzing the difference between the sugar alcohol used as a sugar substitute and sucrose in multiple sensory attribute dimensions by flavor analysis, corresponding taste modifying substances are added according to the intensity of the difference, thereby solving the problem that there are differences between the sugar alcohol used as a sugar substitute and the sucrose in taste sensory attributes in the field of food at present. According to the invention, the taste difference between the sugar alcohol and the sucrose in multiple sensory attribute dimensions is analyzed, so that the level of taste improvement is broader. Multidimensional accurate quantification of differences is realized by means of a sensory flavor wheel, thereby realizing accurate taste modification and improving the accuracy of taste improvement.

Abstract: Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and X are described. The method includes expression of UDP-glucosyltransferases from Stevia rebaudiana Bertoni, which are capable converting certain steviol glycosides to rebaudiosides A, D and X. The highly purified rebaudiosides A, D and X, are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Abstract: Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.

Abstract: Methods and systems of adding a consistent amount of cannabis concentrate to various food products are disclosed. The methods and systems include calculating the quantity of cannabis concentrate permitted in the various food products, determining a permitted variability in the quantity of cannabis concentrate for each of the food products, transmitting the quantity of cannabis concentrate and permitted variability to a manufacturing system, applying a cannabis concentrate to a food product using an application device, evaluating the amount of cannabis concentrate actually applied to the food product, and flagging the food products that exceed the permitted variability.

Abstract: Systems and methods for supply chain management are provided that monitor an extraction process through the use of sensors, including optical sensors for hyperspectral analysis or multi-spectral analysis to determine THC and CBD concentrations of the biomass, as well as optical light sensors that track and analyze the extraction operation and correlate extraction results (e.g., amount and quality of concentrate) with specific strains and growing conditions. Such correlation may further be used to improve the efficiency of the plant breeder and grower process by way of feedback regarding what strains and grow conditions are correlated to high quality or high-efficiency extraction results.

Abstract: This patent document discloses compositions and methods related to anionic cannabinoid molecules that contain oxide substituents.

Abstract: Methods for treatment of chronic liver disease and reducing liver fibrosis are provided. These treatments may be achieved using a medical food composition. The medical food is configured specifically for those having chronic liver disease to provide for specific nutritional requirements caused by the chronic liver disease. Testing of the treated patient allows for tracking of progress and to determine if the liver fibrosis is reduced.

Abstract: A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

Abstract: Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

Abstract: Disclosed are solid, shaped food products containing non-dairy protein. An example of the disclosed food product is a protein bar containing salt-precipitated plant proteins (e.g., from pea) at levels approaching or surpassing 20 or more grams per 60 gram protein bar. The protein bars with this high level of plant-based protein have an appealing appearance, are neutral in flavor with no bitter aftertaste, have good texture and are hypoallergenic or non-allergenic.

Abstract: The present disclosure relates to a powdery food including a foodstuff containing insoluble dietary fibers including an insoluble dietary fiber localized site. The powdery food has insoluble dietary fiber content of 5 mass % or more by dry mass, and the number average particle size of particles in the powdery food after ultrasonication measured by a laser diffraction particle size distribution analyzer with ethanol is below 30 ?m. The powdery food has at least one of N (?/?) of 0.40 or more, where ? is a particle number having unevenness degree of 0.6 or less and circularity degree of 0.2 or less and ? is a particle number having unevenness degree of 0.6 or more and circularity degree of 0.2 or less, and a regression coefficient a of regression line y=ax+b determined by a least squares method of above 0.35.

Abstract: The present disclosure describes methods and systems for decreasing inflammation, overcoming addiction to processed sugars and excess carbohydrates, reversing or stabilizing diabetes, and/or reducing body weight or waist circumference in a human being by way of a dietary program. The dietary program involves a participant ingesting either (1) a prescribed formula or (2) a meal, at regular intervals between 2.5 and 4.5 hours throughout the day. The prescribed formula contains (a) between 3 g and 9 g of natural sugar provided by an appropriate serving of fruit or fruit juice, and (b) at least 8 ounces of water. Each meal may have relatively few restrictions, though in some embodiments the meal may contain a cap on the amount and/or type of carbohydrates.

Abstract: The present invention relates to an edible composition, particularly an edible nutrition system, comprising an edible filling material (2) and an edible outer shell material (1), and the use thereof for the provision and/or transportation of edible materials. Additionally, in some embodiments, the edible nutrition system comprises an edible or potable substance (3). Further, the disclosure relates to a method for preparing said edible nutrition system.

Abstract: The present invention relates to a gluten-free alimentary composition which comprises extruded babassu flour. It also relates to an alimentary ingredient and to an alimentary film which comprises said babassu flour. The present invention also relates to a procedure for preparing an extruded babassu flour-based alimentary composition and to a procedure for preparing an alimentary film which comprises said flour. Likewise, an alimentary protective coating is also provided which comprises said alimentary composition and/or a packaging for said film and the procedures for their preparation.

Abstract: The invention relates to aerated food products. The aerated food products comprise between 40 wt % and 95 wt % of at least one edible plant paste, especially at least one vegetable paste, and have an overrun ranging from 7% to 150%. The edible plant paste is not a dry particulate or powder composition. The invention also relates to processes for preparing such aerated food products.

Abstract: A tobacco rod for a flavor inhaler includes a cylindrical container, and a flavor source including tobacco filled in the cylindrical container, in which the flavor source is filled in such a manner as to form voids over a longitudinal direction, and the following relationship is satisfied: S/T?17%, wherein T represents an area of all voids present in a cross-section of the flavor source orthogonal to the longitudinal direction of the cylindrical container, and S represents a total area of voids each having an area of 800000 ?m2 or more in the cross-section.

Abstract: There is provided an aerosolisable formulation comprising (i) water; (ii) one or more flavours to be encapsulated; (iii) one or more encapsulating materials; wherein in the presence of water the energy of binding of the one or more encapsulating materials with the one or more flavours to be encapsulated is from ?0.5 to ?8 kcal/mol.

Abstract: A nicotine formulation for an aerosol-generating system is provided, the nicotine formulation including: one or more water-miscible polyhydric alcohols; one or more metal salts; and one or more organic acids, the nicotine formulation having a metal salt content of greater than or equal to about 0.5 percent by weight, the one or more metal salts being selected from the group consisting of metal benzoates, metal cinnamates, metal cycloheptanecarboxylates, metal levulinates, metal propanoates, metal stearates, and metal undecanoates, and the nicotine formulation having an organic acid content of between about 0.5 percent and about 4 percent by weight. An aerosol-generating article and an aerosol-generating system are also provided.

Abstract: A liquid nicotine formulation for an aerosol-generating system is provided, the liquid nicotine formulation including: water; and one or more partially water-soluble, water-immiscible solvents having a water solubility at 20° C. of between about 20 mg/ml and about 100 mg/ml, the liquid nicotine formulation having a water content of greater than or equal to about 5 percent by weight and a partially water-soluble, water-immiscible solvent content of between about 2 percent by weight and about 30 percent by weight. A cartridge for an aerosol-generating system, and an aerosol-generating system, are also provided.

Abstract: A liquid nicotine formulation for an aerosol-generating system is provided, the liquid nicotine formulation including: water and one or more water-miscible solvents, the liquid nicotine formulation having a water content of greater than or equal to about 30 percent by weight and a water-miscible solvent content of greater than or equal to about 10 percent by weight, a ratio of the weight percent water content to a weight percent water-miscible solvent content of the liquid nicotine formulation being greater than or equal to about 1, the liquid nicotine formulation having a glycerine content of greater than or equal to about 6 percent by weight, and the liquid nicotine formulation having at least one of: a water content of greater than or equal to about 45 percent by weight, and a combined water and water-miscible solvent content of greater than or equal to about 70 percent by weight.

Abstract: A flavor inhaler includes a control unit configured to control operation of the flavor inhaler; a main switch electrically connected to an input side of the control unit, the main switch configured to send a signal to the control unit to start operation of the control unit; and a sub switch electrically connected to the control unit, the sub switch configured to send a signal to the control unit to start supplying liquid from a liquid holding unit accommodating an aerosol base.

Abstract: A method of preparing a whitened tobacco material is provided, including: (i) extracting a tobacco material with a first extraction solution to provide a tobacco solids material and a tobacco extract; (ii) cooking the tobacco solids material in an alkaline cooking liquid comprising sodium sulfide and having a pH of greater than 11 to form a tobacco pulp; (iii) treating the tobacco pulp with an acid to lower the pH of the tobacco pulp and provide a neutralized tobacco pulp; (iv) extracting the neutralized tobacco pulp with a second extraction solution comprising at least one chelating agent to provide an extracted tobacco pulp; and (v) bleaching the extracted tobacco pulp with a bleaching solution to provide a whitened tobacco material.

Abstract: A method for manufacturing a vapour generating article includes: (i) extruding a plurality of elongate vapour generating components; (ii) aligning the plurality of extruded vapour generating components; (iii) assembling the plurality of aligned vapour generating components to form a band; (iv) binding the band of assembled vapour generating components; (v) cutting the bound band of assembled vapour generating components to form the vapour generating article; (vi) after step (i), drying the plurality of vapour generating components. A vapour generating article and a vapour generating system are also disclosed.

Abstract: A device for providing guided loading of smoking substances into empty smoking cones or cigarettes is disclosed. The system comprises a funnel that allows the guided loading process, a spatula/condenser for packing and loading the smoking substance into an empty smoking cone, and a clip attachment that provides stability of the cone by holding it in place. This invention facilitates the easy, quick, guided and on the go loading of a smoking substance into an empty smoking cone, cigarette or other similar devices.