The present invention relates to a method of preparing a high fiber, phase stable liquid, said method comprising preparing a slurry comprising between 0.5 to 20 wt % plant material, said plant material comprising at least 30 wt % fiber on a dry matter basis, wherein the fiber comprises at least 60 wt % insoluble fiber on a dry matter basis; and homogenizing the slurry whilst simultaneously subjecting the slurry to a pressure of between 200 to 2000 bar.

The present disclosure is directed to methods of producing consumables infused with whole spectrum cannabis compounds and mushroom compounds, the consumables including coffee beans, cacao beans, raw popcorn kernels, raw and roasted nuts, raw and roasted seed, and dehydrated fruit. The consumables are infused in an overall multi-step process, in which a food grade oil is first infused with whole spectrum cannabis compounds and whole spectrum mushroom compounds; the infused food grade oil turn is used to infuse a consumable with whole spectrum cannabis compounds and whole spectrum mushroom compounds.

Compositions and methods are presented that substantially increase levels of BDNF in blood, and even more pronouncedly exosomal BDNF levels. Suitable compositions include whole coffee fruit extracts and powders that are orally administered at relatively low dosages.

Methods, kits, and treatment compositions for treating agricultural products to reduce or preventing wildfire smoke taint or other types of taint, including treated agricultural products, are provided. One or more treatment compositions effective in reducing or preventing wildfire smoke taint are preferably applied to agricultural products such as, for example, wine grapes prior to and/or during wildfire smoke exposure.

Methods are disclosed for making a shelf stable food containing a flavorant having improved intensity over shelf life. Methods include applying a powdered flavorant to a surface of dried fruit pieces prior to combining the dried fruit pieces with a binder to form an aggregate. Shelf stable foods made according to the disclosed methods are also disclosed.

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 ?m and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 ?m and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.

Provided are modified coffee and/or cacao, and/or coffee-substitute and/or cacao/chocolate-substitute compositions, and methods of making same, comprising cross-Maillardized substrate carrier materials (e.g., plant materials, etc.), or non-cross-Maillardized carrier materials, having cross-Maillardized reaction products providing for improved and/or more organoleptically accurate coffee-substitute or cacao/chocolate-substitute compositions. These coffee or cacao/chocolate, and/or coffee-substitute and/or ca-cao/chocolate-substitute compositions, comprise extracts, kernels, grounds, powders beverages, concentrates, flavorings, etc., based thereon, with or preferably without coffee or cacao beans. The methods comprise contacting a substrate carrier material, having endogenous Maillard-reactive nitrogen and/or carbohydrate constituents, with an exogenous Maillard reagent comprising exogenous Mail-lard-reactive nitrogen and/or carbohydrate constituents, wherein the exogenous Maillard reagent comprises elevated levels of e.g., leucine, to provide conditioned substrate carrier materials, for reacting to produce cross-Maillardized products. Cross-Maillard-primed substrate carrier materials, are provided, along with regenerated spent coffee and non-coffee grounds. Modified cocoa, chocolate and/or chocolate-substitute compositions (e.g., bars, chips, etc.) are also provided.

A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable is disclosed. A consumable containing the composition of the plant-derived non-beta-glucan carbohydrate fiber and beta-glucan fiber as mouthfeel-improving additives, and methods for preparing a consumable including the mouthfeel-improving composition and for improving the mouthfeel of a consumable by adding the mouthfeel-improving composition to a consumable base are also disclosed.

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.