Abstract: The invention provides a bacterial isolate defined by accession number 040408-1 filed with the International Depository Authority of Canada. The bacteria are capable of detoxifying trichothecene mycotoxins. Also provided are compositions comprising the bacteria and methods of preventing or treating food or foodstuffs that are contaminated or susceptible to contamination with trichothecene mycotoxins. Kits are also provided.

Abstract: Galatinous protein foodstuff and process for its preparation, comprising water, cane sugar, glucose, a protein element, xanthan gum, linseed fibre, vitamins, citrus seed extract, citric acid, malic acid, bifidus and lactobacilli, coloring agent and essence. This product improves human digestion and maximized utilization of the ingested foodstuff. It permits the restoration of the intestinal flora, improves digestive function and activates the immune system when ingested regularly and continuously.

Abstract: The present invention relates to animal food products and methods of producing thereof. The methods of the present invention comprise mixing a binding agent with feed meal at a temperature of between about 10° C. and about 70° C. to produce a mash, passing the mash through an extruder to form an animal feed product, and drying the animal feed product. In certain embodiments, the temperature of the meal, mash and final product is kept at 70° C. or below.

Abstract: The present application relates to nutritional compositions comprising lactic acid-producing bacteria.

Abstract: A system and method for processing a plant material derived juice, comprising, substantially without a required pH modification, and substantially without a thermal antimicrobial process extracting a juice from plant material with a juice extractor, and filtering the juice through at least two tangential flow filter stages having a pore size of less than about 0.2 microns, to produce a substantially aseptic juice, which is substantially absent thermal decomposition products of sugars.

Abstract: Lactobacillus strains that have a genetic Profile I based on Apa I, Not I, and Xba I digests are provided. Preferably, the strains decrease level of at least one of coliforms and E. coli within the gastrointestinal tract of an animal. A direct-fed microbial that includes the strain is additionally provided. A method of feeding an animal the strain and a method of forming a direct fed microbial that includes the strain is also provided.

Abstract: The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention.

Abstract: Nanoemulsions comprising an aqueous phase and a lipid phase, having a micelle size in the range from about 20 to about 900 nm and comprising melatonin as an active agent, are provided. The aqueous phase of such a nanoemulsion comprises a base, the lipid phase comprises one or more polyoxyethylene sorbitan esters, and the aqueous phase or the lipid phase, or both, further comprise ascorbyl palmitate. In addition, pharmaceuticals, cosmetics or foodstuffs comprising the nanoemulsions described herein and methods for making nanoemulsions described herein are also provided.

Abstract: The invention relates to a probiotic infant formula kit, comprising, in one common container, but separated from each other by means of at least one partitioning element: —multiple doses of an infant formula in powder form, and -multiple doses of at least one type of probiotics, wherein the probiotics are present in its own packaging, wherein the packaging is designed such that the probiotic contained therein is released in discrete incremental amounts, the incremental amounts being visible to the human eye.

Abstract: A method is provided for manufacturing a processed marine plant food. It comprises (a) crushing marine plants into small pieces; (b) heating the marine plant pieces together with alkaline salts at a temperature of from 40 to 80° C. while stirring in a vacuum stirrer to generate a marine plant paste; and (c) gelling the marine plant paste with a metal ion solution of di- or higher valency to form a marine plant jelly. When manufactured by the method, the marine plant food retains its characteristic taste, flavor and color, without their components beneficial to the body being lost or denatured.

Abstract: The invention relates to a novel substitute for sodium salt comprising deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. The invention also relates to a composition comprising this new substitute and use of this substitute in breadmaking and in prepared dishes.

Abstract: The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2? that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.

Abstract: Disclosed are glutamine endopeptidase enzymes from Rothia sp. bacteria that are naturally associated with the oral cavity, formulations comprising the glutamine endopeptidase enzymes and the use thereof for the treatment, prevention of allergic reaction and diagnosis of gluten allergy related diseases such as Celiac Sprue, gluten allergy and/or dermatitis herpetiformis.

Abstract: The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread and biscuits, and for animal consumption, such as fodder. Active principles (ergosterol, beta glucan, linoleic and oleic acids, lectins), enzymes, proteins, amino acids, vitamins, mineral salts, inter alia, can also be extracted from these flours for use in the chemical, foodstuff and cosmetic industries, for producing phytotherapeutic agents, pharmaceuticals, textiles, paper products, pharmaceuticals and fodder for animals.

Abstract: The present invention relates to any kinds of consumable products enriched with probiotics and a method for obtaining them. After production of probiotic biomass, the probiotics are applied to the product. Also metabolites obtained from a fermentation product may be directly applied to a consumable product.

Abstract: Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Abstract: The present invention relates to nutritional composition for infants and/or children comprising lactoferrin and probiotics. These compositions have been found to be useful in providing health benefits in infants and/or children. A method of manufacture of these compositions is also part of the invention. These compositions may be in the form of a kit of parts wherein a first composition according to the invention and a second composition according to the invention are each adapted to fulfil the nutritional requirements in two different age groups.

Abstract: Stable thickener formulations and nutritional compositions having the stable thickener formulations are provided. In a general embodiment the present disclosure provides a stable thickener formulation comprising from about 0.015% to about 0.05% by weight of carrageenan and from about 1.2% to about 4.0% by weight of starch. The stable thickener formulation can be used in nutritional compositions used to treat a variety of physiological conditions.

Abstract: Process includes: forming milk-plant fat composition including first amount of milk composition that includes milk fat and milk protein, and second amount of plant fat composition that includes plant fat; inoculating milk-plant fat composition with lactic acid-producing bacteria; culturing the bacteria; and separating milk-plant fat composition, forming milk-plant fat-curd cheese, and whey composition. Further in process, milk-plant fat composition has concentration by weight of total solids selected as being within range of between about 17% and about 21%. Additionally in process, milk-plant fat composition has first concentration by weight of milk protein and second concentration by weight of combined fats including milk fat and plant fat, wherein ratio of first concentration divided by second concentration is selected as being within range of between about 0.19 and about 0.26. Composition: milk-plant fat-curd cheese.

Abstract: The invention relates to a DNA sequence that encodes a polypeptide with lysophospholipase activity and was isolated from Aspergillus and sequences derived therefrom, polypeptides with lysophospholipase activity encoded by these sequences as well as the use of these polypeptides for improving the filterability of syrups consisting of wheat starch and for related applications.

Abstract: A spray dried myrosinase/ascorbate mixture is formed from the steps comprising: providing a source of myrosinase, adding ascorbate to the source of myrosinase, heating the source of myrosinase to a temperature of about 104° F. (about 40° C.) or higher, and spray drying the myrosinase/ascorbate mixture. The spray dried myrosinase/ascorbate mixture may be used to prepare isothiocyanates. The spray dried myrosinase/ascorbate mixture may also be mixed with glucoraphanin and used in an activated tablet or capsule.

Abstract: The invention relates to a DNA sequence, which codes for a polypeptide having phospholipase activity essentially without lipase activity, characterized in that the DNA sequence is selected from a) DNA sequences that comprise a nucleotide sequence according to SEQ ID NO: 1, b) DNA sequences that comprise the coding sequence according to SEQ ID NO: 1, c) DNA sequences that code for the protein sequence according to SEQ ID NO: 2, d) DNA sequences that are coded for by the plasmid pPL3940-Topo2.5 with the restriction map according to FIG.

Abstract: Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.

Abstract: The present invention relates to compositions comprising probiotic and prebiotic components, mineral salts, lactoferrin, and possibly saccharomycetes, which perform correct, effective colonisation of the probiotic components administered, with enteric consequences which involve maintaining and/or restoring intestinal health and preventing the consequences of common dysbioses of the digestive tract caused by stress, incorrect dietary habits and antibiotic treatments. Said compositions also have a concomitant anti-inflammatory and immunomodulating action.

Abstract: The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.

Abstract: A packaged food product and method are provided. The product includes biocontrol microorganisms adhered at least initially to a closure member that is attached to a container in which food product is contained. At least some of the biocontrol microorganisms are transferred to the food product after the closure member is attached to the container.

Abstract: The invention relates to a synthetic phytase having an increased thermal stability and also to an isolated nucleic acid sequence encoding a synthetic phytase, and the use of the phytase in an animal feed for reducing the phosphtate content in manure, and also animal feed additives and animal feeds comprising the synthetic phytase.

Abstract: Nutritional compositions including fiber blends having a stable amount of probiotics and methods of making the nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition including a fiber blend having agglomerated fiber particulates and a probiotic. The fiber blend can have a water activity of less than about 0.15. The nutritional composition can be in an administerable form such as pharmaceutical formulations, nutritional formulations, dietary supplements, functional foods and beverage products.

Abstract: The present invention provides a transformed or transfected Trichoderma reesei cell comprising one or more of: (i) at least one heterologous nucleotide sequence encoding a lipolytic enzyme comprising an amino acid sequence shown as SEQ ID NO: 1 or SEQ ID NO:2, (ii) at least one heterologous nucleotide sequence encoding a lipolytic enzyme wherein the nucleotide sequence comprises the nucleotide sequence shown as SEQ ID NO: 3 or SEQ ID NO: 4, or (iii) at least one heterologous nucleotide sequence encoding a lipolytic enzyme wherein the nucleotide sequence comprises the nucleotide sequence which hybridizes to SEQ ID NO: 3 or SEQ ID NO: 4 or a nucleotide sequence which is at least 40% sequence identity to SEQ ID NO: 3 or SEQ ID NO: 4; and culturing the cell under conditions to allow for expression of said heterologous nucleotide sequence(s) encoding said lipolytic enzyme.

Abstract: Due to the recent problems of higher fuel costs and exhaustion of marine resources, fish meal-free feeds have been developed. However, these feeds are insufficient from the standpoints of feed-intake and growth of fishes. Also, there has been required a feed which can economically and easily prevent or treat fish diseases and, even in the case of given in a reduced amount, ensures efficacious fish growth without disturbing the growth of fishes. Disclosed is a feed containing fly pupae and/or fly larvae. This feed can be taken at a high feeding rate by fishes, promotes the growth of the fishes having taken the same and exerts an effect of activating the immunity of the fishes.

Abstract: The present invention relates to a method for preparing a variant lipolytic enzyme comprising expressing in a host organism a nucleotide sequence which has at least 90% identity with a nucleotide sequence encoding a fungal lipolytic enzyme and comprises at least one modification at a position which corresponds in the encoded amino acid sequence to a) the introduction of at least one glycosylation site in the amino acid sequence compared with the original fungal lipolytic enzyme; b) the introduction of at least one amino acid at a surface position and at a location in an external loop distal to the active site of the enzyme which is more hydrophilic; or c) a substitution or insertion at one or more of positions disclosed herein or a deletion at one or more positions disclosed herein. The invention also relates to polypeptide produced by the method and to novel nucleic acids.

Abstract: The present invention includes bioactive coated raw vegetables that include bioactive compositions coated onto the raw vegetables, such that the bioactive compositions are effective to degrade raffinose, stachyose and verbascose in the raw vegetables when the raw vegetables are placed in optimal pH and temperature conditions. The present invention also includes methods of forming bioactive coated raw vegetables.

Abstract: Lactobacillus strains that have a genetic Profile I based on Apa I, Not I, and Xba I digests are provided. Preferably, the strains decrease level of at least one of coliforms and E. coli within the gastrointestinal tract of an animal. A direct-fed microbial that includes the strain is additionally provided. A method of feeding an animal the strain and a method of forming a direct fed microbial that includes the strain is also provided.

Abstract: The present invention relates in general to the field of Bifidobacteria. In particular the present invention relates to the field of Bifidobacteria with an improved resistance to oxidative stress. The inventors have identified a Bifido bacterium that exhibits for example an improved H2O2—resistance.

Abstract: The present invention relates to a method for preparing a soy-based fermented food product using L. delbrueckii and a strain capable of stimulating growth of L. delbrueckii, and a food product obtainable by such method. The invention also provides for a culture comprising said strains, and the use thereof for preparing said fermented food product.

Abstract: Disclosed are nutritional compositions including human milk oligosaccharides that can be administered to individuals including preterm infants, infants, toddlers, and children for improving gastrointestinal function and tolerance, as well as the growth of beneficial microbiota. Suitable additional methods of using the nutritional compositions including the human milk oligosaccharides are also disclosed.

Abstract: A composition interacts with a biological cell system that includes bioactive molecules with biomolecular surfaces, cellular components and water molecules with a specific density. The composition includes a biologically active component that is constructed to increase an activity of a biological cell system by increasing the hydration of one or more components of that cell system. The biologically active component may include a primary carbohydrate clathrate subcomponent that increases the H-bonded structure of water, and a secondary solute subcomponent. The biologically active component may include an inclusion complex that is made up of a clathrate component and a complex-forming compound. The clathrate subcomponent may include amyloses or cyclodextrins. There is also a beverage and a method that improves cellular hydration in an animal, such as a human.

Abstract: A method for preparing compositions comprising heat labile milk proteins is disclosed herein. In certain embodiments, the method involves subjecting a first composition comprising a fat or lipid source and a protein source to a temperature of at least about 130° C. and combining the first composition with a second composition comprising a heat labile milk protein. In another embodiment, the method includes combining a first composition comprising a fat or lipid source and a protein source that has been subjected to a temperature of at least about 130° C. with a composition comprising a heat labile milk protein to form a third composition including a fat or lipid source, a protein source and a heat labile milk protein and packaging the third composition aseptically.

Abstract: A probiotic fruit juice drink consisting of at least one species of probiotic bacteria chosen from Lactobacillus and at least one gas formation reducer chosen from acerola, pomegranate, cranberry, arqnia, blackcurrant, buckthorn or elderberry and any combination thereof and a primary fruit juice chosen from a citrus fruit juice or an pip fruit juice. The probiotic juice drink contains optionally a secondary fruit juice and optionally water.

Abstract: Ferulate esterase producing bacterial strains or functional mutants thereof and methods of using ferulate esterase producing bacterial strains as forage additives are disclosed.

Abstract: The present invention relates to a selected strain of Lactobacillus pentosus for use as a medication for the preventive or curative treatment of infections due to Gram-negative bacteria, preferably enterococci, coliforms and E. coli.

Abstract: The present invention provides a fermented dairy product wherein the acidification rate of a yogurt starter culture and the survival rate of an optionally further present probiotic bacteria are enhanced by the presence of a helper strain. The helper strain is a bacterial strain capable of reducing the redox potential (Eh) of sterilized skim milk to ?50 mV or lower (more negative) values upon incubation of sterilized skim milk with said helper strain for 5-24 hours at 25-45° C,. Further advantageously, the inoculation rate of an optional probiotic culture needed for producing the fermented dairy product and comprising desirable levels of viable bifidobacteria—even at the end of its shelf life—is significantly reduced. The fermented dairy product especially relates to a yoghurt-type product.

Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.

Abstract: Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt % glucomannan and higher. Glucomannan absorbs substantial amounts of moisture released by the inclusions such as tuna fish, potatoes, vegetables etc, and as such, prevents “watering out” of the salad. Moreover, glucomannan is resistant to certain enzymes released by the inclusions such as carrots, cabbage, vegetables, fruits etc. Particularly important in this respect are amylases. By virtue of its resistance to amylase, glucomannan can thicken dressings in light products such as light mayonnaise, which often include starches subject to degradation by amylase, with little or minimal “watering out” in extended use.

Abstract: A sugar-free chewable composition for delivering dietary supplements and pharmaceutical compounds. The chewable composition includes a sugar-free delivery vehicle and an active ingredient. The delivery vehicle may include a sugar-free gummy candy. The active ingredient may include an over-the-counter drug or a prescription drug to provide a desired effect on the user. The active ingredient may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, amino acids, probiotics, prebiotics, and digestive enzymes.

Abstract: Described herein are shelf stable low sodium compositions having reduced levels of trans fats. The compositions comprise a reduced trans base oil, an unhydrogenated oil, water, a low sodium sea salt, a probiotic and one or more additives. Also provided are methods of preparing such compositions and use thereof.

Abstract: The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.

Abstract: The invention concerns a food product containing living microorganisms and bioactive food ingredients of interest, wherein the living microorganisms and the bioactive food ingredients of interest are organized so as to reduce metabolizing of said bioactive ingredients by said living microorganisms. More particularly, the invention concerns the use therefor of living microorganisms having reduced capacity for metabolizing the bioactive ingredients.

Abstract: An object of the present invention is to provide a cheese-like food composition having physical properties and texture analogous to those of soft cheese and comprising a plant protein as a protein ingredient. The present inventors have discovered that the above object can be achieved by a food composition having cheese-like texture, which comprises a soy protein in an amount ranging from 0.5% to 10% by mass as a solid content and a wheat protein in an amount ranging from 15% to 35% by mass as a solid content with respect to the total amount of the food composition, wherein the soy protein is coagulated.

Abstract: By combination of hydrophobic chromatography and strongly basic anion-exchange chromatography, a novel, highly hydrophobic ?-glucosidase was successfully identified from Acremonium cellulolyticus. Further, a gene corresponding to the identified ?-glucosidase was isolated. When multiple modifications were introduced into the base sequence of the gene, the gene was successfully expressed in Trichoderma viride at a high level, and the expression product successfully exhibited a high ?-glucosidase activity.