The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.

The present application relates to a sweetener including an oligosaccharide having increased acid resistance, a food composition including the same, and a method of increasing acid resistance of an oligosaccharide of an oligosaccharide-containing sweetener including applying allulose to the oligosaccharide.

The present application relates to a sweetener including an oligosaccharide having increased acid resistance, a food composition including the same, and a method of increasing acid resistance of an oligosaccharide of an oligosaccharide-containing sweetener including applying allulose to the oligosaccharide.

A food product and method for producing is provided. The food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 10.sup.5 cfu/g, preferably 10.sup.6 cfu/g, more preferably 10.sup.7 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log.sub.10 per month.

The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: maltogenic amylase in an amount of 750-75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature above 50 C.; amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activity
The combination of maltogenic amylase and amyloglucoside is a very effective anti-staling agent.