Abstract: Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey).

Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fiber content and/or lower the fat content of an acidified dairy food.

Abstract: Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, including a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly include wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed. The milk based compositions disclosed herein may contain other ingredients.

Abstract: The present disclosure is directed to nutrition systems including at least a first and a second reduced calorie infant formula having varying whey to casein protein weight ratios for reducing inflammation-related diseases later in life. Particularly, the nutrition systems may be administered to a newborn infant to reduce the risk of obesity later in life.

Abstract: Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater. The yogurt milk may be fermented after adding yogurt culture to make a yogurt mixture. The yogurt mixture may then be formed into the protein-fortified yogurt product. The total protein concentration in the protein-fortified yogurt product may be 10 wt. % or more. One variety of the protein-fortified yogurt product is a spreadable yogurt product having the total protein concentration of 11 wt. % or more.

Abstract: A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is added to the dry mix, the dry mix hydrates within 3 minutes and forms a creamy, thick texture, like yogurt.

Abstract: A process for the demineralization and fractionation of cheese whey or raw milk comprising the steps of: a) subjecting the whey or raw milk to ultrafiltration to provide a retentate fraction and a permeate fraction; b) concentrating the permeate fraction by means of nanofiltration; c) subjecting the nanofiltration retentate to ion permeation chromatography at elevated temperatures of between 50° C. and 80° C. using an appropriate resin; and d) eluting the nanofiltration retentate with water in various fractions to obtain fractions which may be low in mineral content and/or high in 3?-sialyl lactose content and/or high in other desirable components.

Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID N° 1.

Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.

Abstract: This invention is directed to a nutraceutical formulation that provides a balance of 40% carbohydrates, 30% fat, and 30% protein. The nutraceutical formulation comprises egg protein, flax seed powder, coconut palm sugar, cocoa powder, raspberry extract, goji berry extract, sweet potato flour, wheat grass powder, and stevia extract. Optionally, MCT's (medium-chain triglycerides)may be included in the nutraceutical formulation.

Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.

Abstract: The present invention is a new method and composition that enhance bone repair, formation, maintenance and slowing of bone resorption. The present invention relates to methods and compositions that enhance collagen formation, tendon health and tendon injury healing, bone maintenance and bone injury healing, and the prevention and treatment of metabolic diseases. The present invention is a part of the therapy to maintain bone health among patients with diabetic bone resorption and others with metabolic disorders. In one embodiment, the composition is a composite of hydroxyapatite and an organic matrix composed of milk pH-dependent serum proteins, i.e., bone morphogenic proteins (BMP), milk serum-derived specific proteins (MSSP), and milk serum derived proteins.

Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long chain polysaccharide.

Abstract: A method of manufacturing a low-phosphorus whey, the method including subjecting a raw whey liquid to a demineralization treatment using a nanofiltration method to obtain a low-chloride whey liquid in which the chloride content has been reduced to not more than 30 mmol per 100 g of solids, and passing the low-chloride whey liquid through an ion exchange resin to obtain an ion-exchanged whey liquid having a reduced phosphorus content, wherein the ion exchange resin is composed of an anion exchange resin, and at least an anion exchange resin in chloride form is used as the anion exchange resin. The method of manufacturing a low-phosphorus whey can reduce the phosphorus content within the whey while suppressing reduction in the calcium and magnesium content.

Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.

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 invention relates to polypeptides having glucanase, e.g., endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase activity (e.g., endo-1,4-beta-D-glucan 4-glucano hydrolase activity) and comprises hydrolysis of 1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (e.g., carboxy methyl cellulose and hydroxy ethyl cellulose) lichenin, beta-1,4 bonds in mixed beta-1,3 glucans, such as cereal beta-D-glucans or xyloglucans and other plant material containing cellulosic parts. In addition, methods of designing new enzymes and methods of use thereof are also provided. In alternative aspects, the new glucanases e.g., endoglucanases, mannanases, xylanases have increased activity and stability at increased pH and temperature.

Abstract: Novel soy/milk gels are provided useful for making cheese-type and yoghurt type products. Method for preparing such products are also disclosed herein. In particular, the invention relates to a soy/milk cheese-type product which is a blend of soy milk and milk and to a method for the preparation thereof. In further aspects, is a soy/milk yoghurt-type product and a method for the preparation thereof.

Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1.

Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.

Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Abstract: The present invention addresses the problem of inactivation of bioactive components in milk during pasteurization for preservation. The invention discloses a method of pulsed electric field (PEF) treatment of whole milk, skimmed milk, semi-skimmed milk or whey, or other liquid compositions comprising milk components or fractions. The invention is based on the finding that by selecting one or more specific process parameters, such as the PEF treatment chamber design, the specific energy applied, the field strength, pulse type, start temperature, it is possible to effectively eliminate microorganisms from the composition while conserving the activity of bioactive components in the composition.

Abstract: The present invention discloses processes for the preparation of phospholipid-enriched dairy products as nutraceuticals for the formulation of functional foods, and nutraceutical and/or pharmaceutical compositions thereof, the processes include the steps of: combining a non-dairy-based PL-containing material with an oil component and water to form a paste; removing an excess amount of the water from the paste to form a PL-oil solution; and mixing the PL-oil solution with a dairy component, thereby obtaining a PL-enriched dairy product. Preferably, the PL-containing material includes at least one material selected from the group consisting of: a vegetal-derived lecithin, a non-vegetal-derived lecithin, a de-oiled lecithin, a native lecithin-oil solution, and an enzymatically-processed lecithin. Preferably, the PL-oil solution has a weight-to-weight (w-w) concentration of at least about 0.01% of a residual amount of the water to the PL-containing material.

Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.

Abstract: A beverage composition comprising soy whey proteins that have been isolated from processing streams, wherein the beverage composition is used to form a beverage product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.

Abstract: Suggested are allergen-free food compositions, obtainable by (a) heating raw milk in a manner known per se, removing solids from it and skimming the cream, (b) subjecting the skimmed milk such obtained to microfiltration, (c) subjecting the fine whey obtained as a first permeate to ultrafiltration, (d) evaporating the second retentate obtained to a dry mass of from 30 to 50% by weight, (e) subjecting the resulting whey protein concentrate to at least one hydrolysis step in the presence of at least one proteolytic enzyme, (f) subjecting the resulting hydrolysate to heat treatment and, eventually, (g) dehydrating the final product.

Abstract: A nutritional powder composition is disclosed. The nutritional powder composition comprises whey protein isolate, milled chia, hemp protein, wheat grass powder, and goji powder.

Abstract: A primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process of forming same are provided. An oral composition containing the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation is also provided.

Abstract: The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof.

Abstract: The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.

Abstract: The present disclosure provides shelf stable dairy-based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy-based compositions are also provided. In a general embodiment, the present disclosure provides a method for producing a shelf stable dairy-based nutritional composition by providing a dairy-based composition and a specially formulated fruit or flavor preparation to create a thickened dairy-based nutritional composition having textures and nutritional components that are appealing to children.

Abstract: Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution, and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable, optically opaque, drinkable product.

Abstract: Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions having a targeted level of sodium, made from wholesome foods that provide macronutrients and micronutrients needed in a child's daily diet and are developmentally appropriate for this age group. The sodium levels of the nutritional compositions may be less than or equal to about 200 mg per 100 g nutritional composition. Methods of making nutritional compositions with targeted sodium levels while also achieving acceptable product flavors at both pilot and factory levels are also provided. The batching methods may include adding a slurry of ice, cold water and KCl to a batched product after an initial cooling step and before packaging.

Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.

Abstract: The purpose of the present invention is to improve the flavor of a fermented milk by employing a lactose degradation step and, further, adding a whey powder to a starting material to thereby control the balance between the sweetness and sourness of the fermented milk. A method for producing a fermented milk, said method comprising a step for adding a whey powder to a starting milk and a step for degrading lactose in the starting milk by a lactase. By use of the production method according to the present invention, a fermented milk, which can be appropriately taken without using a sweetener such as sucrose and has a novel flavor, can be obtained.

Abstract: New strains of Lactobacillus that have been selected for their capability of improved reduction the number of Streptococcus mutans in the mouth of mammals through inhibiting activity in combination with better binding to the oral mucins and dental plaque, thereby preventing, reducing or treating dental caries, and products derived from said strains, including agents for treatment or prophylaxis of caries for administration to humans.

Abstract: Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a sugar, a fat, a protein having a globular protein denaturation degree between about 75% and about 98%, and a viscosity ranging between about 10 cP and about 70 cP when measured at a temperature of 4° C. and a shear rate of 75 s?1.

Abstract: Described is a dietary supplement and a corresponding method to maintain the nutritional health of mammals, including humans. The composition includes a dried dairy product, typically cream, whole milk, reduced fat milk, cottage cheese, yogurt, or combinations thereof in combination with an oil comprising linolenic acid.

Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration re-tentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Abstract: The present invention relates to a method for the preparation of a fermented milk product comprising Bifidobacteria in combination with lactic acid bacteria of the species Lactococcus lactis, Sterptococcus thermophilus, and/or Lactobacillus bulgaricus. The problem to be solved is to provide a method to improve growth of Bifidobacteria population in milk during the fermentation process for making fermented milk products (e.g. a yogurt) in order to obtain a high cell count of Bifidobacteria in the final product.

Abstract: A yogurt based pet food composition includes a dry ingredients mixture composed of dry powdered yogurt, dry powdered maltodextrin, dry powdered starch, and dry powdered guar gum.

Abstract: Stable and bioavailable formulations and methods for lycopene extraction are disclosed and described. In particular, methods to extract plant lycopene without the use of organic (chemical) solvents, to produce a water soluble food ingredient and colorantant, which are stabilized by natural, antioxidants (vit E, vit C, beta-carotene). In some aspects, the formulation can include concentrate, or dry powder of the aril of momordica conchinchinensis spreng (gac), in combination of at least one other antioxidant. Formulations described herein are palatable and less acidy than, tomatoes' products. The methods do not involve use of chemical solvents, no alcohol, therefore is safe for consumption, and produces no toxic residue, nor toxic waste. This invention provides stable and bioavailable lycopene to populations whose intake of lycopene is low, or for those who have problems with high acid foods, and can be used, in beverage, food, supplements, cosmeticals and nutraceuticals.

Abstract: The present invention relates to a beverage having excellent photodegradation resistance. More particularly, the present invention relates to a photodegradation resistant beverage comprising a fat-free milk solid content and fat content, the fat content comprising not less than 70% by mass vegetable fat and oil, and the vegetable fat and oil is selected from the group consisting of coconut oil, sunflower oil and a mixture thereof.

Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: A nutritional or pharmaceutical composition comprising fat, protein, carbohydrate, whey and casein is provided. The composition has a weight ratio of casein to whey between 1:1 to 1:2.4 and comprises: a) at least 3 grams arginine per 100 grams protein; b) at least 10 wt. % linoleic acid based on total fatty acids; c) at least 1 wt. % alpha linolenic acid based on total fatty acids; d) at least one long chain-polyunsaturated fatty acid in an amount exceeding 0.1 wt. % based on total fatty acids selected from docosahexaenoic acid, arachidonic acid and eicosapentaenoic acid; e) 5 to 25 wt. % of at least one polyunsaturated fatty acid based on total fatty acids; and 2 to 12 grams indigestible oligosaccharides having a degree of polymerisation of 2 to 100 per 100 gram dry weight of the composition. Methods of treatment by administering the composition are also provided.