Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175 F. and the egg yolk has a temperature of no more than about 150 F.; cooling the egg to an internal temperature of 75 F. or less; sealing the egg in a package; and pasteurizing. Alternatively, the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175 F. and the egg yolk has an internal temperature of no more than about 150 F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.

Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175 F. and the egg yolk has a temperature of no more than about 150 F.; cooling the egg to an internal temperature of 75 F. or less; sealing the egg in a package; and pasteurizing. Alternatively, the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175 F. and the egg yolk has an internal temperature of no more than about 150 F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.

The present invention provides an edible composition including at least one: recombinant pigeon ovalbumin, recombinant hamerkop ovalbumin, or recombinant collard flycatcher ovalbumin. Further provided are a food product including the edible composition of the invention, as well as a method for preparing same.

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an amount of 3 g/100 g protein.

The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt. % of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt. % of the total weight of the cocoa pod husk, and wherein the total ash content of the powder is no more than 6.0 wt. %. The invention further provides methods of making cocoa pod husk powders of the invention comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80 C., or at least 85 C.

A method is provided for manufacturing edible glitter flakes for use as cake dcor. The method prescribes steps for combining egg white with up to three secondary liquid ingredients of food coloring, food flavoring, and sweetener to form a homogeneous liquid mixture, and the mixture is poured into a pan to a depth of a desired thickness of the flakes, without causing substantial denaturation of the egg white. The mixture is dried to solid form, then shredded using a scraping blade to shed the flakes having the desired thickness. Edible dust is mixed throughout and adhered to the flakes to form a homogenous solid mixture having a light-reflecting quality.

A lutein-rich egg has a lutein content equal to or more than 2 mg per 100 g of edible portion of eggs. Accordingly, the lutein-rich egg contains a high concentration of lutein, so that daily consumption of the egg by a human can lead to protection of human eyes from light stimulation and contribution to eye health maintenance, thereby helping to prevent risks of eye diseases.

A lutein-rich egg has a lutein content equal to or more than 2 mg per 100 g of edible portion of eggs. Accordingly, the lutein-rich egg contains a high concentration of lutein, so that daily consumption of the egg by a human can lead to protection of human eyes from light stimulation and contribution to eye health maintenance, thereby helping to prevent risks of eye diseases.

A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme may be at least partially denatured or may be present in an amount of 3 g/100 g protein. The substitute food product can also be a substitute meat product or substitute seafood product.

Described herein are egg substitute compositions that are configured to be substituted for a traditional egg as a food product and/or for use in preparing food products. In general, these compositions may include a non-denatured potato protein and a fat, and are formulated to have textural properties and taste equivalent to traditional egg. These egg substitute compositions may be substituted approximately 1:1 for a traditional egg.