A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas; (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas in order to as a result obtain ground peas; and (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres.

The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.

The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose.

The present invention relates to a meat analogue product comprising a textured plant protein, a binder, a flavor and optionally a colorant, wherein the textured plant protein is between 65 to 85% hydrated.

Management and processing of floating aquatic plants such as the species Pistia stratiotes (Araceae) and other water macrophytes produce (I) macrophyte paste, (II) macrophyte broth, (III) macrophyte bagasse, (IV) macrophyte bran and (V) macrophyte protein concentrates. The interaction of these by-products with ingredients used in animal and human feed significantly increase the final protein concentration of the feed obtaining high potential to supply animal and human demands for protein. The system provides a sustainable model for protein production that provides the essential benefits of treating effluent with high concentrations of organic matter in bodies of water such as rivers, lakes and dams to thereby provide an incalculable capacity for producing animal feeds and great potential for meeting human demand for protein.

This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed are edible composition comprising the plant-based emulsifiers. Also disclosed are edible compositions having a plant-based emulsifier and an emulsion of oil and water having high oil content.

A traditional method for making, pasteurizing and packaging preservative-free, fresh food product comprising chickpeas, such as hummus, that involves a continuous process in which the temperature does not deviate more than 50° C. from the cooking step until just prior to packaging. In one embodiment, the method comprises cooking the chickpeas from 110° C. to 125° C. while under pressure, which is followed by adding raw ingredients to the cooked chickpeas at a temperature ranging from 75° C. to 85° C., which is immediately followed by a pasteurization at approximately 75° C. Only after this pasteurization step is the temperature reduced in a multi-step cooling process. The as-made, fresh and preservative-free food product comprising chickpeas, such as hummus, is packaged into containers by transferring the finished food product that is maintained at a temperature ranging from 5° C. to 10° C. to a container, and vacuum sealing the container with a top sealing layer, wherein the packaged, fresh and preservative-free food product comprising chickpeas, such as hummus, exhibits total yeast and mold counts of less than 10 CFU/g at least 28 days after it is produced when stored at 2° C. to 8° C.

A traditional method for making, pasteurizing and packaging preservative-free, fresh food product comprising chickpeas, such as hummus that involves a continuous process in which the temperature does not deviate more than 50° C. from the cooking step until just prior to packaging. In one embodiment, the method comprises cooking the chickpeas from 110° C. to 125° C. while under pressure within the closed vessel, which is followed by adding raw ingredients to the cooked chickpeas at a temperature ranging from 75° C. to 85° C., which is immediately followed by a pasteurization at a temperature ranging from 70° C. to 80° C., such as approximately 75° C. Only after this pasteurization step is the temperature reduced in a multi-step cooling process. A fresh, preservative-free, fresh food product comprising chickpeas, such as hummus made according to the present method is also disclosed.