Disclosed is a food product comprising a packaged quantity of raw fish, the fish having been combined, in the preferred embodiment, with diced vegetables, egg whites, seasonings, and other selected ingredients, thereby forming a food mixture. The entirety of the food mixture is inserted into a container, the container comprising a semi-elastic material and having the contour of an oblong, oval-shaped tubular food casing. Thereupon, the tubular food casing is sealed in an airtight manner. The tubular food casing, may also be vacuum sealed. The container may further be subjected to a process of flash freezing. The sealed tubular food casing, upon being accessed, may be thawed or reduced in temperature so as to allow a consumer to cut individually-sized sections of the tubular food casing for cooking in any selected manner, including baking, broiling, or frying.

A prophylactic and/or therapeutic food composition for control of bacterial and/or fungal infection in bees and/or bee larvae, and methods of using and making the same. Bee feed compositions comprising bacterial and/or fungal antibodies dispersed in an edible base composition. Use of bacterial and/or fungal antigenic agents to passively generate bacterial and/or fungal antibodies in chicken egg yolks, and use of such bacterial and/or fungal antibodies for prophylaxis or treatment of bacterial and/or fungal infection in the bees and/or larvae.

The present disclosure is directed to methods of producing egg granules comprising spray drying an egg comprising one or more antibodies to produce a low moisture egg powder; and dry granulating the low moisture egg powder to produce egg granules comprising the one or more antibodies. The present disclosure also relates to egg granule having a diameter in a range of about 0.70 mm to about 5.00 mm, wherein the egg granule comprises one or more antibodies.

A dry aquafaba based powder is disclosed. The dry aquafaba based powder may include, aquafaba and an additive. The additive may be at least one of: a carbohydrate, a legume protein, legumes starch, legume fibers, maltodextrin, inulin, or a combination thereof. In some embodiments, the aquafaba is produced from a legume. The legume may be at least one of: chickpeas, beans, soybeans, peas, lentils, lupins, and a combination thereof.

The present disclosure provides compositions for preparation of egg-like products.

A composition, including fatty acids, egg yolk and an acidic aqueous medium, that includes at least 20 percent DHA by weight (20 wt %). An oil in water emulsion is provided, such as a mayonnaise, paste or has a mayonnaise-like consistency, for example suitable to be pressed or squeezed from a flexible container or tube. Methods are provided for treating disease in which DHA is deficient, for example sickle cell disease, and a medical food product including the composition and a process for the preparation of a composition or medical food product.

A synthetic edible proteinaceous material with a protein concentration of greater than 50% and the process for creating such proteinaceous material. The proteinaceous material is a substance comprising two materials: a denatured non-dairy protein isolate and a solid fat. By subjecting one or more of a variety of non-dairy isolated proteins to high-speed mixing, the protein denatures and can be mixed with a variety of solid fats to create a high-concentration protein colloid that is not only edible, but appetizing. The high-protein proteinaceous material can then be used as a standalone product or in various food supplements, including bars, baked goods, confections, or other edible products, particularly those for nutritional or medicinal purposes.

A synthetic edible proteinaceous material with a protein concentration of greater than 50% and the process for creating such proteinaceous material. The proteinaceous material is a substance comprising two materials: a denatured non-dairy protein isolate and a solid fat. By subjecting one or more of a variety of non-dairy isolated proteins to high-speed mixing, the protein denatures and can be mixed with a variety of solid fats to create a high-concentration protein colloid that is not only edible, but appetizing. The high-protein proteinaceous material can then be used as a standalone product or in various food supplements, including bars, baked goods, confections, or other edible products, particularly those for nutritional or medicinal purposes.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

A process for producing an egg product such as egg white product from raw egg. Uniformed and blended liquid egg white fills in a casing. Agitation maintains the uniformed egg white and reduces aeration of the uniformed egg white. The nonaerated uniformed egg white is cooked in the casing. Cooking is carried out by heating. An edible egg white product in a casing is manufactured, and is essentially free of preservatives or food fillers, selectively being free of starch, flour, and gum.