Abstract: The present invention relates to the Lactobacillus genus that have the ability to survive in high temperature environments. These thermostable microorganisms have the ability to produce viable antibacterial agents in different food products after heat 5 treatment. The thermostable microorganisms of the Lactobacillus genus may be included in food products that demand high temperature. A further object of the present invention is the ability of a food product comprising the thermostable microorganisms of the Lactobacillus genus for promoting immunotolerance in autoimmune diseases such as coeliac disease. Furthermore, two novel strains of lactobacillus 10 genus are disclosed, Lactobacillus plantarum LB3e and Lactobacillus plantarum LB7c deposited at Deutsche Sammlung von Mikroorganismen und Zeelkulturen, which have been assigned accession number 17852 and 17853 respectively.

Abstract: The present invention relates to enzymes and processes. In particular, there is described a host 3140 cell transformed or transfected with a nucleic acid encoding a bacterial phytase enzyme and variants thereof.

Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

Abstract: The present invention provides probiotic/oil suspension for vacuum infusion of an extruded probiotic food product characterized by balancing the requirements of a high concentration of the probiotic micro-organism in the suspension and physical properties that makes the suspension applicable for vacuum infusion. Further provided are methods of preparing said suspension and use thereof in the manufacture of an extruded probiotic food product.

Abstract: Disclosed herein are compositions comprising an isolated cellulose degrading fungus. Also disclosed are culture compositions and bioreactor compositions comprising the cellulose degrading fungus. Further described herein are filtration and extraction devices comprising the cellulose degrading fungus. Still further disclosed are bioprocessing facilities for and methods for producing co-products resulting from one or more bioprocesses of the cellulose degrading fungus.

Abstract: The present invention relates to a synbiotic product composition comprising a blend or mixture of a prebiotic carbohydrate and a probiotic spore-forming Bacillus bacteria. Examples of prebiotic carbohydrates useful in synbiotic product include arabinoxylan, arabinoxylan oligosaccharides, xylose, soluble fiber dextrin, soluble corn fiber, and polydextrose. The present invention also relates to human foodstuffs and animal feed comprising such synbiotic products and methods of increasing the titer of spore-forming bacteria in the intestinal tracts of mammals by administration of symbiotic products.

Abstract: The present invention relates to a fermented food product, which comprises defatted flax-seed as main raw material. Suspension of defatted crushed flaxseed or crushed and milled flaxseed, optionally supplemented with other cereals or plant seeds or flaxseed fractions, is fermented by a starter culture which comprises probiotic bacteria, and seasoned and stabilized, whereby a spoonable or thinkable fermented snack product is obtained.

Abstract: The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobacilli.

Abstract: A method for producing a gel includes a liquid droplet ejection step in which a first liquid is ejected in the form of a droplet to a second liquid to allow the first liquid and the second liquid to react with each other, thereby producing a gel. The first liquid is a gel forming solution containing an alcohol-based solvent, wherein the alcohol-based solvent is contained therein in an amount of 4% or more by weight and less than 70% by weight of the total amount of the gel forming solution.

Abstract: The present invention comprises the discovery and development of an effective cryoprotectant composition, without containing skim milk or any other animal-derived compounds, to achieve long-term stability of freeze-dried lactic acid bacteria (LAB), at different temperatures, whereby the retention of viability of the freeze-dried LAB after 6 months of storage, preferably after 9 months of storage, more preferably after 12 months of storage is more than 50%. The invention is in the field of producing freeze dried bacteria, in particular Lactic acid bacteria. More in particular, the invention relates to the use of a novel combination of cryoprotectants for increasing the viability of bacteria after freeze drying, improving the texture of the lyofilized cake for easy grinding and improving the long term stability of the freeze dried bacteria at different temperature conditions. The invention further relates to such freeze dried bacteria for use in food industry or in human or animal health applications.

Abstract: The present invention includes compositions and drying methods for preserving sensitive bioactive materials, such as peptides, proteins, hormones, nucleic acids, antibodies, drugs vaccines, yeast, bacteria (probiotic or otherwise), viruses and/or cell suspensions, in storage. The compositions include a carbohydrates component and a glass enhancer component, wherein the carbohydrate component includes a mixture of di-, oligo- and polysaccharides and the glass enhancer includes ions of organic acid and protein hydrolysates. The composition is prepared by dispersing all the solid components in a solution and then snap-frozen to form small beads, strings or droplets. The preferred drying method of the frozen beads, strings or droplets is initiated by a short purging and structure stabilizing step of the frozen particles under a vacuum pressure of less than <2000 mTORR followed by a primary drying step under vacuum pressure of more than >2000 mTORR and at a desired temperature.

Abstract: The present invention generally relates to the field of weight management and obesity. In particular the present invention relates to the use of probiotics in combination with prebiotics to treat or prevent obesity. One embodiment of the present invention relates to the use of Lactobacillus rhamnosus NCC 4007 in combination with a specific probiotic mixture for the preparation of a composition to support weight management, promote weight loss and/or to treat obesity.

Abstract: Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen or lyophilised state, without a previous acclimatization step, at a concentration of between 106 and 5×107 UFC/ml, into a wine with an alcohol content of 10% or more and an average or high pH level. The resistance to alcohol is apparent with an excellent survival rate on inoculation and a rapid start to the fermentation activity such that the strain i) converts at least 5%, preferably at least 10%, of the malic acid into lactic acid in 5 days after inoculation of the wine and ii) converts at least 10%, preferably at least 25%, of the malic acid into lactic acid within 10 days of the inoculation of the wine.

Abstract: The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material, such a ceral bran, in particular during solubilization processes of the plant material. The invention further relates to optimised methods of solubilization, wherein color and/or unpleasant taste and/or malodor development is controlled. Solubilised plant material, kit of parts, the use of such solubilised plant material, e.g. in food products or bioethanol are also encompassed by the present invention.

Abstract: A liquid-filled chewable composition for the oral delivery of nutritional supplements and/or pharmaceuticals is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include an organic or non-organic gummy candy including a binding agent, sweetener, flavoring, and/or coloring. The active ingredient may include a predetermined amount of any combination of pharmaceuticals, nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient. The delivery vehicle may also include a predetermined amount of at least one nutritional supplement and/or pharmaceutical compound.

Abstract: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.

Abstract: Most microalgae are obligate photoautotrophs and their growth is strictly dependent on the generation of photosynthetically-derived energy. In this study it is shown that the microalga Phaeodaclylurn tricornutum can be engineered to import glucose and grow in the dark through the introduction of genes encoding glucose transporters. Both the human and Chlorella kessleri glucose transporters facilitated the uptake of glucose by P. tricornutum, allowing the cells to metabolize exogenous organic carbon and thrive, independent of light. This is the first successful trophic conversion of an obligate photoautotroph through metabolic engineering, and it demonstrates that methods of cell nourishment can be fundamentally altered with the introduction of a single gene. Since strains transformed with the glucose transport genes are able to grow non-photosynthetically, they can be exploited for the analysis of photosynthetic processes through mutant generation and characterization.

Abstract: The present invention pertains to fermented dairy products with reduced caloric values, in particular to low-fat, milkshakes and smoothies having reduced amounts in sugar. The dairy products of the invention comprise gelatine. They have high foaming rates and are stable over time. Further, the present invention also relates to processes and kits-of-parts for obtaining said dairy products.

Abstract: A particulate material for delivering an active ingredient and a method for making the same is provided. The particulate material can be included in a solid dosage form to provide both high tablet strength and smooth-dissolving mouth-feel. The particulate material includes at least two low moldability sugars, such as, dextrose and sucrose, in an amount of from about 70% to about 100% of the particulate material and is granulated in the presence of a binding agent.

Abstract: Disclosed herein are coated articles and methods of preparing the same.

Abstract: The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming.

Abstract: A consumable film composition comprising a film base, an active ingredient and optionally a flavor agent, wherein the active ingredient is derived from bacteria or fungi or a combination thereof, is described.

Abstract: A method for the production of maize proteins comprises a step of extracting protein fractions comprising zeins and rich in glutelins from white maize and/or its sub-derivatives, such as for example flour, CGM (Corn Gluten Meal) or other, using an aqueous solution of alcohol in the absence of a reducing and purification agent.

Abstract: To provide a gene useful for imparting oxygen resistance to a microorganism and use of the gene. The oxygen-resistance-imparting gene encoding a protein selected from among the following proteins (a) to (c): (a) a protein having the amino acid sequence of SEQ ID NO: 2 or 6; (b) a protein which has an amino acid sequence equivalent to the amino acid sequence of (a), except that one to several amino acid residues are deleted, substituted, or added, and which exhibits oxygen-resistance-imparting activity; and (c) a protein which has an amino acid sequence having an identity of 85% or higher to the amino acid sequence of (a), and which exhibits oxygen-resistance-imparting activity.

Abstract: A process of making a pet food include providing a core pellet; providing at least one coating material; applying the coating material to the core pellet to form a coated kibble using a continuous fluidizing mixer; wherein application of the coating material occurs at a Froude number range of from about 0.8 to about 3 and a Peclet number greater than about 6.

Abstract: The present invention refers to a food product. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria preferentially to persons of paediatric age. The present invention furthermore refers to a chocolate flavoured probiotic supplement, in particular to a probiotic tablet comprising an inner part, represented by a core of chocolate containing coated probiotic bacteria, and an outer part, represented by an outer coating. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria.

Abstract: The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof.

Abstract: The present invention relates generally to the field of food and drinks. In particular, for example, a composition is provided that allows to provide tartaric and/or caffeic acid to a subject. One embodiment of the present invention is a composition comprising an ingredient containing caftaric acid and/or derivatives thereof, and a lactic acid bacterium capable of hydrolysing caftaric acid and/or derivatives thereof to generate tartaric and/or caffeic acid.

Abstract: A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include an organic or non-organic gummy candy including a binding agent, sweetener, flavoring, and/or coloring. The active ingredient may include a predetermined amount of at least one probiotic. The delivery vehicle may also include a predetermined amount of at least one prebiotic. The delivery vehicle may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient.

Abstract: A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a chocolate candy. The active ingredient may include a predetermined amount of at least one probiotic. The delivery vehicle may also include a predetermined amount of at least one prebiotic. The delivery vehicle may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient.

Abstract: A beverage comprising a fermented milk product and an egg product, and methods for making such a beverage are described.

Abstract: The formula of the invention, intended both for infants and young children, comprises modified sweet whey proteins free or almost free of CGMP, and at least one probiotic. The invention also pertains to methods for promoting physical development, improving gastro intestinal comfort and developing a healthy gut microflora in infants or young children by fully or partly feeding them with the said formula.

Abstract: An object of the present invention is to provide an effective means and method for activating vagal afferent nerve. The present invention provides a vagus nerve activator comprising bacterial cells and/or a treated product of a lactic acid bacteria as active ingredient(s).

Abstract: A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or pre-baking. The cookie dough also does not require the use of a susceptor to achieve even heating. The resulting cookie has acceptable spread, crumb structure, and texture comparable to a conventional oven-baked cookie.

Abstract: A method and device for separating particles from a liquid having particles therein, using a filter sized to permit the liquid to flow through pores, while retaining a substantial portion of the particles on the filter, with an absorbent layer contacting the back of the filter to facilitate liquid movement away from the particles.

Abstract: The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.

Abstract: A composition for use in making commercial food and skin products comprising S-equol or mixtures, including both a non-racemic mixture and a racemic mixture, of S-equol and R-equol. The composition can be used to make articles of commerce such as food supplements, pharmaceuticals, and medicaments. The compositions are useful in a method of delivering S-equol to a mammal to prevent or treat a disease or associated condition, including hormone-dependent diseases or conditions such as cardiovascular disease, lipid disorder, osteopenia, osteoporosis, liver disease, and acute ovarian estrogen deficiency. The S-equol enantiomer can be produced in a biological synthesis from the metabolism of an isoflavone by an organism.

Abstract: A leavened dough and method of its preparation are provided. The leavener can include either yeast or a chemical leavener. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing device but can utilize only a substantially closed container that can be shaken with the flour and water inside.

Abstract: A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about 80% w/w phosphatidylcholine in the presence of conditioned water.

Abstract: A thermophilic micro-organism comprising a modification that increases amylase expression and starch hydrolysis compared to wild-type, wherein the modification is insertion of a heterologous amylase gene.

Abstract: The present invention relates a process of production of beadlets comprising probiotic compounds in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets in food (for mans and animals) as well as in premixes.

Abstract: The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or flavor enhancement systems. The invention is also directed to the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations.

Abstract: Methods for producing in-vitro cultured protein products that are enhanced with stem cells are disclosed. In-vitro cultured protein product compositions produced by said methods are also disclosed. The present invention also discloses methods of providing nutrients to an animal by feeding said animal with said in-vitro cultured protein products.

Abstract: The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.

Abstract: Provided herein are improved variants of polypeptides having cellobiohydrolase II activity, nucleic acids encoding the polypeptides, vectors, host cells containing the nucleic acids and methods for producing the polypeptides. The polypeptides encompassed by this disclosure may be used in numerous applications including the use of the polypeptides for the production of biofuels and for the synthesis of platform chemicals or biopolymers from renewable sources.

Abstract: A method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product. The frozen instant beverage product can be stored in frozen form for subsequent use, at which time it is combined with one or more beverages to produced a semi-frozen beverage for consumption.

Abstract: The present disclosure relates to milk-based nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, a carbohydrate source, and a source of ?-1,3-glucan.

Abstract: Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.

Abstract: A phospholipase C enzyme having the ability to hydrolyze a phospholipid in both acidic and around neutral ranges and in a citrate buffer solution, as well as having a degree of heat stability, and having a property not to hydrolyze phosphate esters not containing lipid moieties. The phospholipase C enzyme shows activity from acidic to neutral pH and does not substantially hydrolyze any phosphate esters except for phospholipids.

Abstract: According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or lacking said compounds. In addition, the invention relates to methods for producing the above-mentioned beverages—and also to barley plants useful in the preparation of such beverages, as well as other plant products prepared from said plants. Utilization of the invention clears the way for making improved production procedures of beverages with improved taste profiles, and promises also for notable reductions in the thermal energy input for production of beer.