Abstract: The invention relates to the use of a protein source comprising whey and casein proteins for providing an age-tailored nutrition system to an infant which system comprises two infant formulas each appropriate to an infant of a different age and each comprising the protein source wherein the whey:casein ratio of each formula is chosen in the range from 100:0 to 40:60 and decreases according to the age of the infant and the protein content of each formula is chosen in the range from 1.5 to 3.0 g protein/100 kcal and decreases according to the age of the infant.

Abstract: A nutritional formulation or supplement comprising a cow's milk peptide-containing hydrolysate and/or peptide-containing fraction of the hydrolysate and/or one or more peptides derived from a protein present in cow's milk for use in the induction of tolerance in a human subject, wherein said peptides contained in the hydrolysate or fraction of hydrolysate comprise T cell epitope-containing peptides or wherein said one or more peptides are T cell epitope-containing peptides, and wherein said T cell epitope-containing peptides are capable of driving the immune reaction upon intake of the nutritional formulation towards tolerance.

Abstract: The present invention describes beverage compositions comprising lactic acid-producing bacteria.

Abstract: It is provided an iron-fortified food stuff comprising an iron source product in form of solid capsules, wherein the capsules comprise a core comprising iron alginate, and an outer layer comprising calcium alginate. The capsules are suitable both for fortifying hydrated and dehydrated food stuff and are characterized by an excellent loading capacity, as well as having a good stability under standard local conditions of storage and use. The iron-fortified food stuff of the invention serves to prevent the occurrence of iron deficiency or to reduce an iron deficiency in a human.

Abstract: To provide a bacterium belonging to the genus Bifidobacterium which is excellent in a survival ability in the gastrointestinal tract, has an effect of inhibiting the cholesterol absorption in the intestinal tract, and is excellent in lipid metabolism ameliorating effects including decreasing the blood cholesterol level and the like, and shows a high survival rate after storage, and a cholesterol absorption inhibitor using the same. The invention provides a cholesterol absorption inhibitor containing, as an active ingredient, at least one microorganism selected from Bifidobacterium animalis subsp. animalis YIT 10394, Bifidobacterium animalis subsp. lactis JCM 1253, Bifidobacterium animalis subsp. lactis JCM 7117, and Bifidobacterium pseudolongum subsp. globosum.

Abstract: Cells of lactic acid bacteria, which have been obtained by controlling pHs of media in a culturing step and processing steps to a neutral range of, for example, from 5 to 8 or so, have a mode value (particle size) of 1.0 ?m or smaller in their particle size distribution. Cells of nano-sized lactic acid bacteria which have such a small particle size are excellent in INF-? producing capacity and are also superb in water dispersibility.

Abstract: Disclosed herein are high-purity galactooligosaccharide compositions, methods of producing high-purity galactooligosaccharides, food products and method of preparing food products comprising a high-purity galactooligosaccharide composition.

Abstract: Methods are provided for recovery and formulation of insoluble enzymes from a microbial fermentation broth, without removal of microbial cells or cell debris. Granular and liquid formulations comprising insoluble enzymes are also provided.

Abstract: The present invention provides an oily mixture based on natural bioactive ingredients to be used to prepare an enriched food product that includes salmon oil enriched with EPA and DHA, alpha-tocopherol and supercritical rosemary extract. Optionally, this mixture can contain the microalga Dunaliella salina. The invention also provides a food product enriched with this oily mixture based on natural bioactive ingredients. This enriched food product has great benefits for human health owing to its stable contents of polyunsaturated fatty acids with a ?-3 to ?-6 ratio lower than 5, of alpha-tocopherol, phenolic diterpenes derived from supercritical rosemary extract and, optionally, carotenoids derived from the microalga Dunaliella salina. Finally, the invention also refers to a method to prepare this enriched food product.

Abstract: Treats have a water activity of less than 0.5 and good organoleptic properties. A method for obtaining such treats having low water activity involves injection molding a dough made from a polyol and at least one of a source of casein and a source of starch.

Abstract: A nutritional formula has a pH in the liquid state in the range from 4.8 to 5.2, which formula comprises, on a dry matter basis, lactic acid in an amount of not more than 1.35% and at least 0.5% of a salt of lactic acid (+)-lactic acid for preparing nutritional formulas with a pH in the range of 3.5 to 6.

Abstract: A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care products and in the manufacturing of lactones. Suitable sources of DNA coding for the enzyme are marine algal species including Chondrus crispus, Iridophycus flaccidum and Euthora cristata. In useful embodiments, the recombinant hexose oxidase is produced by Pichia pastoris, Saccharomyces cerevisiae or E. coli.

Abstract: The present invention relates to a microorganism strain Lactobacillus plantarum Tensia DSM 21380 as antimicrobial and antihypertensive probiotic, food products (dairy products, e.g. fermented products or cheese) and composition comprising said microorganism and use of said microorganism for production of antihypertensive medicine. The invention also relates to a method for suppressing pathogens and nonstarter lactobacilli in food product and a method for extension of shelf life of food product by the means of Lactobacillus plantarum Tensia DSM 21380.

Abstract: This invention relates to a new strain of the genus Bifidobacterium and the components of its supernatants of cultivation in the form of various preparations (functional and new foods, probiotics, symbiotics, supplements, nutraceutics and medications) with the purpose of improving the defences and reducing the risk of disease. Its mechanisms of action include: (i) regulation of the intestinal glycosylation favouring that of healthy individuals, (ii) modulation of the interactions between the epithelial cells and the intestinal microbiotics, favouring the adhesion of beneficial bifidobacteria and (iii) regulation of the immunological responses. The products included are stable in gastrointestinal and technological conditions which guarantee their exploitation.

Abstract: Compositions suitable for oral administration to an animal comprising at least one immune stress-reducing enzyme in an amount effective to decrease the level of positive acute phase protein in an animal, increase the level of negative acute phase protein in an animal, and/or improve animal growth performance is provided, as are methods using such compositions. The compositions include animal feed compositions, liquid compositions other than animal feed, and solid compositions other than animal feed.

Abstract: An intimately incorporated meltaway confection highlighting a fruit/fruit blend whose primary fat constituent is cocoa butter, having anhydrous, powdered freeze-dried fruit/fruit juices, and other fruit essences and oils, along with dairy and nutritive carbohydrate sweeteners. Additional flavorings, emulsifiers and fruit based acids may be added to further enhance palatability. Fruit/botanical blends would be achieved by adding an anhydrous powdered botanical component prior to conching. The conching process would employ a constant conching pressure for all aforementioned components of the present invention in order to create a smooth texture and mouth-feel. Further optional components comprise inclusions and coatings typical of other chocolate confections, in addition to metabolic compounds and medicinals for further health benefits.

Abstract: Compositions suitable for oral administration to an animal comprising at least one immune stress-reducing enzyme in an amount effective to decrease the level of positive acute phase protein in an animal, increase the level of negative acute phase protein in an animal, and/or improve animal growth performance is provided, as are methods using such compositions. The compositions include animal feed compositions, liquid compositions other than animal feed, and solid compositions other than animal feed.

Abstract: Pet food contains the main component of conventional pet food and the mixture of the micro-organisms and oil. The main component of the pet food is vacuum coated with the said mixture. The viable micro-organisms included to the mixture are freeze dried probiotic micro-organisms. The method for producing a pet food contains the steps of mixing the probiotic micro-organisms with the fish oil and vacuum coating the mixture on the conventional pet food. The pet food production process is carried out in sealed environment under the pressure of 1 bar or less.

Abstract: The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 ?m to 25 ?m, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 ?m and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt.

Abstract: Compositions suitable for oral administration to an animal comprising at least one immune stress-reducing enzyme in an amount effective to decrease the level of positive acute phase protein in an animal, increase the level of negative acute phase protein in an animal, and/or improve animal growth performance is provided, as are methods using such compositions. The compositions include animal feed compositions, liquid compositions other than animal feed, and solid compositions other than animal feed.

Abstract: Lactobacillus sp. strain with antimutagenic activity and, more particularly, Lactobacillus sp. JNU2116 having a specific amino acid sequence at an N-terminal. Such strain has various advantages in that it has antimutagenic activity to inhibit mutation of cells thus preventing cancer caused by modification of genes, may be added to general fermented dairy products, food additives and/or health foods so as to be simply applied to the human body by the intake of food and, in addition, may be safely used without side effects from intake thereof. The strain was deposited with Accession No. KCCM11055P to Korea Culture Center of Microorganisms (KCCM) (having the address of 361-221, Yurim B/D. Hongje-1-dong, Seodaemun-gu, Seoul, 120-091, Republic of Korea) on Dec. 2, 2009.

Abstract: Confectionery with hydrolase enzymes have changeable textures where the action of the hydrolase causes the texture to change over time. The confectionery can be multi-region confectionery or single region chewy confectionery where the extent of hydrolysis is manipulated to control the texture change.

Abstract: The invention relates to the field of food, feed and food supplements comprising high folate levels, whereby the folate is produced by fermentation of Lactobacillus strains on melon fruit extract. Methods for increasing folate production of Lactobacillus strains are also provided.

Abstract: The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.

Abstract: Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provides vectors containing a nucleic acid molecule of the invention and cells into which the vectors have been introduced. Methods for producing the polypeptides and methods of use for the polypeptides of the invention are further disclosed.

Abstract: A method of enzymatically degrading raw whole vegetables that includes providing a raw whole vegetable composition having a first outer layer to which a plurality of enzymes that includes carbohydrase, protease, and/or lipases is applied for a time that is sufficient to form an enzyme-degraded vegetable.

Abstract: Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.

Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.

Abstract: A method for making chew products for pets and domesticated animals includes selecting raw ingredients from animal and plant sources. Offal is separated from ingredients, which are then combined to form a base or base materials. The base materials are uniformly saturated with a digestive enzyme or a mixture of digestive enzymes. Saturated base materials are then dewatered and transformed into shapes. The shapes are dehydrated at a low temperature to retain enzyme activity and to render a shelf-stable product.

Abstract: The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.

Abstract: Strains of Lactobacillus which have been selected for their capability of reducing gastrointestinal inflammation, such as that due to Helicobacter pylori, and products derived from these strains, including agents for treatment or prophylaxis of inflammation associated with Helicobacter pylori for administration to humans and include conditioned media in which the selected strains have grown and protein-containing extracts of the conditioned media.

Abstract: A probiotic composition comprising a Bifidobacterium strain which has DNA sequence homology of greater than 40% to Bifidobacterium GC56, wherein Bifidobacterium GC56 was deposited at the Collection Nationale de Cultures de Micro-organismes (CNCM, Institut Pasteur) on 9 Dec. 2004 with accession number CNCM 1-3342.

Abstract: The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.

Abstract: Provided are a deodorizing composition which contains a highly safe natural plant extract that can be used in foods without anxiety as an active ingredient, and has a high deodorization effect even under a neutral condition, and a food and drink article containing the deodorizing composition. The deodorizing composition is characterized by containing a plant belonging to the genus Rubus in the family Rosaceae and peroxidase.

Abstract: Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation.

Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.

Abstract: The present disclosure relates in one embodiment to a method of producing a fermented food, wherein a raw food material is combined with a starter culture for fermentation, wherein at least one microorganism of the genus Bacteroides and/or at least one microorganism having at least a cell surface structure which corresponds to a human carbohydrate structure is added. Further disclosed are processing aids and fermented foods containing respective microorganisms.

Abstract: The present invention relates to a chitosan capsule in which a soluble active ingredient is encapsulated in a matrix containing chitosan and phytic acid; a cross-linking method and materials capable of being used in preparing the capsule; and pharmaceutical, food and cosmetic compositions comprising the capsule. The chitosan capsule according to the present invention is prepared via ionic gelation of chitosan as a biodegradable polymer with phytic acid capable of rapidly and effectively forming a cross-linking reaction with the chitosan polymer. The capsule of the present invention shows high encapsulation efficiency for a soluble active ingredient and protects the soluble active ingredient from being damaged in a digestive tract, resulting in improving an in vivo delivery efficiency of a physiologically active material.

Abstract: Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested after 45 days of storage in hermetically sealed individually sized 12 fl. oz. PET vessels stored in the dark or in otherwise UV shielded conditions at a refrigeration temperature of 35° F. the beverage product has an increased shelf life when compared to the same beverage product without beta glucan. Methods are provided for making such beverage products with extended probiotic stability.

Abstract: The subject invention relates to novel methods for treating microbial biomass and uses thereof. In particular, this invention provides methods for production of lipids using ionic liquid solutions, and subsequent uses of biomass components in food, biofuels, and as chemical precursors. Further, this invention provides methods for recovering the ionic liquids using an antisolvent, thus enables subsequent reuse of the ionic liquids In addition, this invention provides practical methods for determining the lipid content of a biomass and screening potential lipid-producing microbial classes. This invention also provides a method of chemical dewatering the lipid-rich algae cells by ionic liquids with its subsequent reuse.

Abstract: The invention relates to an activation solution useful for incubation of microbial organisms prior to inoculation into a liquid composition, such as wine, and to a dry activation composition from which the activation solution may be produced. The activation solution preferably comprises microbial organisms capable of fermenting malic acid to lactic acid, but having impaired capability of degrading citric acid. These microbial organisms are useful in methods of inducing malolactic fermentation during wine production.

Abstract: The invention provides compositions comprising one or more isolated LDH-deficient mutans streptococcus strains and one or more isolated S. oxalis strains and/or one or more isolated S. uberis strains. Compositions of the invention are useful to maintain oral health, by for example treating and/or preventing one or more symptoms of dental caries, periodontitis and/or other oral cavity diseases or wounds.

Abstract: The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product.

Abstract: Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.

Abstract: Described is the use of soluble indigestible fibre for inducing lysis of the cell walls of eukaryotic microalgae in the lumen of the intestine of an omnivorous or carnivorous animal including an intestinal flora and also for synergistically increasing the effect of the indigestible fibre in the induction of the growth of the intestinal flora of an omnivorous or carnivorous animal. The subject matter of the invention is also the composition intended for this use and for a method of improving the health or of food supplementation.

Abstract: A method, termed “bionative” method, for preparing a leaven, in which: a raw milk is selected from the group formed from raw milks of which the pH is capable of reaching, during a step of stabilising fermentation by acidifying lactic fermentation of the raw milk, at least one selection temperature, a value of 5.5 in more than 15 h, and a minimum value of 5.0 in less than 48 h, and then a raw milk-stabilising treatment is carried out. The treatment includes at least one step, termed stabilising fermentation step, of acidifying lactic fermentation of a fermentation medium, including a first stabilising fermentation step carried out using a fermentation medium including the raw milk, in which at least one stabilising fermentation step is interrupted when the pH of the fermentation medium reaches a value of between 4.9 and 6.0.

Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.

Abstract: The present invention relates to a process for the preparation of vegetable preserves, comprising immersing a vegetable in a solution containing darkening inhibitors, half cooking the vegetable in water at a temperate of between 90 and 100° C., immersing the vegetable in a brine solution containing probiotic lactobacilli and/or bifidobacteria in a sterile container and sealing the container. The invention further relates to vegetable and vegetable preserves obtained by means of the process.

Abstract: A yoghurt produced without the need for bacterial fermentation and methods for producing the yoghurt. Milk is mixed with coagulation control ingredients and subjected to a coagulation step. The coagulation control agents may include a mineral salt and an acidulating agent.

Abstract: The invention relates to novel protective cultures, containing lactic acid-producing bacteria for preserving foodstuffs or animal feed, which can only be conserved for a limited period of time, even under refrigeration. The protective cultures can inhibit the growth of bacteria which are dangerous to the consumer, if the cold chain is interrupted, or if the prescribed cooling temperature is exceeded. The invention further relates to foodstuffs or animal feed which contain the inventive protective cultures. The strain Lactococcus lactis subsp. lactis 1526 is specifically provided.