Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: The present invention relates to polypeptides having phytase activity. These polypeptides have an amino acid sequence which has at least 70% identity to either of three phytases derived from the bacterium Buttiauxella, and which comprises at least one of the following amino acids at the position indicated: 119N, 120L, and/or 121E. These phytases have an improved specific activity. Additional specific amino acid substitutions are also disclosed which characterize and distinguish additional phytases of the invention having improved properties such as temperature and/or pH stability, pH activity profile, temperature activity profile, substrate profile, improved performance in animal feed in vitro or in vivo. The invention also relates to isolated polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.

Abstract: The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

Abstract: The present disclosure relates to nutritional compositions comprising a prebiotic component for inhibiting adherence of pathogens in the gastrointestinal tract of a subject and to the prebiotic component, which comprises galactooligosaccharide, polydextrose or any mixture thereof. The nutritional compositions of the present disclosure comprise a fat or lipid source, a protein source, and a carbohydrate source comprising an effective amount of the prebiotic component.

Abstract: The present invention relates to a feed supplement comprising a phytase and a lipolytic enzyme, wherein said lipolytic enzyme has lipase activity at a pH in the range of about pH1.5 to about pH3.5.

Abstract: Dietary nutritional supplements specially formulated for use by high school, college and professional athletes, especially wrestlers. The nutritional supplements provide a natural, clean, safe and non-toxic way to promote health and aid athletes in training and competition. The nutritional supplements build strength, endurance and stamina, replenish electrolytes lost during intense sweating, provide essential nutrients, and increase and sustain energy. The nutritional supplements can be mixed with each other in various combinations to provide athletes with essential nutrients as necessary based on the activity undertaken. While designed primarily for athletes with demanding workout routines, the nutritional supplements can benefit persons of all ages by providing essential nutrients, vitamins and minerals.

Abstract: The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed.

Abstract: The present invention relates to infant/young child nutrition. A set of nutritional compositions having beneficial effects to infants/young children is disclosed. The set of nutritional compositions comprises at least two compositions with varying amounts of components which impart a beneficial effect to the infants young/children. A nutrition kit for infants/young children comprising the set of nutritional compositions is also disclosed as well as a method for manufacturing the set of nutritional components. A dosage regimen is also disclosed.

Abstract: A fermentation of a milk source with Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to form a fermented milk product. The fermented milk product has a flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry.

Abstract: The present invention relates to nutritional compositions which are specifically designed to address the needs of infants and young children of at least 2 years of age. In particular, the invention provides a set of nutritional compositions for infants and young children, each nutritional composition having varying probiotic content. The set of the invention is specifically aimed at providing an optimal amount of probiotics to infants and young children over time and at each specific age.

Abstract: An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.

Abstract: A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavour and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.

Abstract: The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present invention relates also to a baking composition comprising a GH61 polypeptide, a cellulase, and optionally flour. The present invention relates also to the use of a GH61 polypeptide and a cellulase for producing a baked product, e.g. a baked product, prepared from whole meal flour.

Abstract: The present invention relates to nutritional formulae which are specifically designed to address the needs of infants and young children of at least 2 years of age. In particular, the invention provides a set of nutritional compositions for infants and young children, each nutritional composition having an age-specific fat composition. The set of the invention is specifically aimed at providing long-term benefits to infants and young children by meeting the nutritional needs of the infants and young children at each specific age.

Abstract: The present invention relates to a method for the manufacture of soluble milk-based tablets and in particular to milk-based tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to re-duce a friability of a milk-based tablet. The soluble milk-based tablet surface-treated with the carbohydrate has applications in the beverage industry.

Abstract: A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione.

Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.

Abstract: The present invention relates to a method for preparing a suspension for the encapsulation of heat and moisture sensitive substances in capsules, sachets, droplets and food compositions. It also relates to methods for encapsulating, to the encapsulated products and to methods for storing the encapsulated products. The invention is extremely suitable for the encapsulation of microbial cultures. Cultures encapsulated in capsules prepared according to the method of the invention, will stay stable for a long time. At 25 degrees C. they show a stability reduction of less than 1 log per month.

Abstract: A method of forming a reduced-fat butter product. The method includes churning cream to create buttermilk and concentrated milkfat. The buttermilk is concentrated to increase solids in the buttermilk by about three times to form a concentrated buttermilk. The concentrated buttermilk is blended with the concentrated milkfat to form a final reduced-fat butter product comprising no more than 60 percent fat.

Abstract: The invention discloses an oligosaccharide mixture comprising at least one N-acetyl-lactosamine, at least one sialylated oligosaccharide, and at least one fucosylated oligosaccharide. Food product, especially infant formula, comprising said oligosaccharide mixture.

Abstract: The invention concerns compositions and methods combining at least two phytases for hydrolyzing phytic acid (myo-inositol hexakis phosphate) into inorganic monophosphates, into myo-inositols with lower degree of phosphorylation and into free myo-inositol. Said compositions and methods are of particular interest for animal feeding.

Abstract: The present invention relates to an acidic ready to drink beverage having a water activity greater than 0.95, a pH value lower than 6, and enriched with an active phytase enzyme.

Abstract: There are disclosed compositions and methods for treating obesity using 5-D-fructose dehydrogenase. Other embodiments are also described.

Abstract: Nutritional formulae which are specifically designed to address the needs of infants and young children up to at least 6 months of age. In particular, the invention provides a set of nutritional compositions for infants and young children, each nutritional composition having an age-specific caloric density. The set of the invention is specifically aimed at providing long-term benefits to the infants and young children such as reducing obesity and reducing cardiovascular diseases later in life.

Abstract: The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may bioactive heat treated probiotic micro-organisms, for example. The present inventions also relates to health benefits provided by these non-replicating probiotic micro-organisms.

Abstract: The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

Abstract: The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Streptococcus thermophillus.

Abstract: A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat, at least one flavor additive and at least one filling. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat, at least one flavor additive and at least one filling.

Abstract: Nutritional formulae which are specifically designed to address the needs of infants and young children up to at least 2 years of age. In particular, the inventionv provides a set of nutritional compositions for infants and young children, each nutritional composition having an age-specific caloric density. The set of the invention is specifically aimed at providing long-term benefits to the infants and young children such as reducing obesity and reducing cardiovascular diseases later in life.

Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a probiotic, a prebiotic, or combination thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

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 present invention relates to the field of powdered cereal compositions to be reconstituted in milk, infant formula or water. In particular, the present invention relates to powdered cereal compositions to be administered to infants or young children. The powdered cereal compositions may be used to strengthen the immune system and/or to treat or prevent inflammatory disorders. For example these benefits can be provided by probiotic micro-organisms. An embodiment of the present invention relates to a powdered cereal composition comprising non-replicating probiotic-micro-organisms, for example bioactive heat treated probiotic micro-organisms.

Abstract: The present invention relates to a phytase which has at least 74% identity to a phytase derived from Citrobacter braakii and comprises at least one alteration as compared to this phytase. These phytase variants have amended, preferably improved, properties, such as thermostability, temperature profile, pH profile, specific activity, performance in animal feed, reduced protease sensitiliby, and/or an amended glycosylation pattern. The invention also relates to DNA encoding these phytases, methods of their production, as well as the use thereof, e.g. in animal feed and animal feed additives.

Abstract: A method for flavouring highly-viscous sugar solution. In said method, a mixture of highly viscous sugar solution and extraction material is filled into a reaction vessel having a filling opening and an outlet opening, the outlet opening being disposed downstream of the filling opening. The mixture consisting of the extraction material and the highly viscous sugar solution is subsequently allowed to mature, lasting at least until an adequate separation of highly viscous sugar solution and extraction material has taken place via the flotation of the vegetable solids. Maturing can be rendered more efficient by optional mixing processes. If honey is not the substance to be flavoured, flavouring can be accelerated by heating. Finally, after the maturation period and separation phase are over, the enriched highly viscous sugar solution is allowed to flow out through the outlet opening. The process can be repeated until the extraction material is exhausted by replenishing highly viscous sugar solution.

Abstract: The present invention relates to the field of drinkable yoghurt compositions. In particular, the present invention provides drinkable yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may be bioactive heat treated probiotic micro-organisms, for example. The present invention also relates to health benefits provided by these non-replicating probiotic micro-organisms.

Abstract: The invention provides an ingredient containing shelf-stable probiotic microorganisms for use in preparing probiotic food products requiring long shelf-life. The ingredient is prepared by coating particles or an agglomeration thereof with a suspension of osmotically shocked probiotic microorganisms and drying the product.

Abstract: A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.

Abstract: The present invention relates to amidase enzymes and a feed or food additive comprising the amidase enzyme capable of degrading ochratoxin.

Abstract: The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzyme preparation having phospholipase activity; and (b) baking the dough to obtain the baked product.

Abstract: The present invention relates to the display of bioactive molecules at the surface of spores for both in vitro and in vivo applications. Three small open reading frames (ORFs) have been identified which are very useful for display of bioactive molecules at the spore surface. The encoded small proteins have a molecular weight of less than 12 kDa, which corresponds to about less than 100 amino acids.

Abstract: A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally treated dough, a sponge making process of forming a sponge, a dough mixing process of mixing the thermally treated dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water to form a dough mixture and stirring the dough mixture, a division process of dividing the dough mixture into equal-sized dough pieces, a first fermentation process of rolling out and fermenting the divided dough pieces for a predetermined period of time, a molding process of molding the dough pieces to fit a bread pan, a second fermentation process of fermenting the molded dough pieces in the bread pan, and a baking process of heating the fermented dough pieces.

Abstract: A use of a mixture of probiotic bacteria in a mixture with short-chain fatty acids. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.

Abstract: Disclosed herein are aquafeed, animal feed and fertilizer compositions comprising microalgae clinched with minerals and a method of enriching microalgae with minerals in non-metabolized form. Specifically, the method includes the creation of an enriched microalgae product through the assimilation, reversible chelation, and absorption of supplemental minerals required in the diet of adult fish and other aquatic animals which minimizes leaching of the supplemental minerals before ingestion by the fish. Additionally, the enriched microalgae product can be used as both a direct feed or fertilizer, or as part of an aquafeed, non-aquatic animal feed, or plant fertilizer mixture. The combination and proportion of the minerals can be adjusted to the animal or plant receiving the mineral enriched algae composition.

Abstract: The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt; and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.

Abstract: An object of this invention is milk wherein the concentrations of paltimoleic acid and/oleic acid are higher than in traditional milk. At the same time the amounts of trans fatty acids and C6-C12 saturated fatty acids are lower than in traditional milk. The invention also relates to food products which contain the milk according to the invention or part of it. The milk according to the invention has been produced by a process wherein to a lactating animal is given a feed which contains inside and on the surface of feed raw material particles a fatty acid mixture wherein the content of saturated fatty acids is over 90%.

Abstract: A milk raw material is fermented by using Lactococcus lactis not having cell wall-enveloped proteinase and a Bifidobacterium bacterium. The Lactococcus lactis is, for example, a Lactococcus lactis having a property that, when this bacterium and the Bifidobacterium bacterium are inoculated into a medium containing 1% (W/W) of glucose and 10% (W/W) of reduced skim milk powder in amounts of 5.0×106 to 2.0×108 CFU and 1.0×107 to 3.0×109 CFU per 1 ml of the medium, respectively, and cultured, and the medium is rapidly cooled to 10° C. from culture temperature when pH of the medium becomes 4.6 to 5.5, and stored at 10° C. for 2 weeks, survival rate of the Bafidobacterium bacterium is maintained to be 30% or more.

Abstract: The present invention relates to a method to induce alga and/or diatom cell bio-flocculation comprising inactivation of the expression of at least one photoreceptor in said alga and/or diatom, constructs able to inhibit the expression of at least one photoreceptor and uses thereof.

Abstract: The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to produce an aqueous suspension of activated protein aggregates, said suspension having a reactivity of at least 5.0 ?mol thiol groups per gram of activated protein aggregates as determined in the Ellman's assay; dispensing said aqueous suspension in a gas or a water-immiscible liquid to produce suspension droplets having a diameter of 0.1-500 ?m; and forming disulfide cross-links between the activated protein aggregates by contacting the activated protein aggregates with an oxidizing agent, optionally after said activated protein aggregates have been partially cross-linked by forming disulfide cross-links by means of heat treatment or by pressurization to a pressure in excess of 50 MPa.

Abstract: The invention concerns dairy nutrition with cereals. It concerns the use of a fermented daily product for mixing with cereals.

Abstract: The present invention relates to nutritional formulae which are specifically designed to address the needs of infants and young children between 0 and 2 years. In particular, the invention provides a set of nutritional compositions for infants and young children, each nutritional composition having age-specific fat contents. The set of the invention is specifically aimed at providing long-term benefits to an infant/young child by meeting its nutritional needs at each specific age.