The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a hydrolyzed coconut product and to a process to prepare such a product. The hydrolyzed coconut product may be prepared by a process comprising an enzymatic hydrolysis of coconut kernels and the liquefaction of the coconut kernels. The process of the present invention comprises the steps of enzymatically hydrolyzing grated coconut kernels; liquefying the coconut kernels; and spray drying the hydrolyzed and liquefied coconut kernels. Advantageously, the subject matter of the present invention allows it, for example, to use unprocessed coconut kernels rather than coconut milk and coconut flour to prepare the hydrolyzed coconut product.

A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

The present invention relates to a process for manufacturing edible mushrooms in sauce, which comprises: a) starting with previously processed fresh raw material, blanching said raw material in water; b) milling the raw material to obtain a homogenate; c) pouring edible vegetable oil into a steam-heated pressure vessel and raising the temperature of the vegetable oil; d) adding the homogenate to the container with heated vegetable oil and stirring the homogenate/oil mixture; e) adding powdered ingredients to the previous mixture; f) adding sliced edible mushroom to the mixture from the previous step until the mixture boils; g) once said boiling temperature has been reached, shutting off the steam supply to the steam-heated pressure vessel.

The present invention relates to a vegetable powder, a process for preparing the powder and its use in food products. The vegetable powder may be used to improve a food product, in particular to improve its taste, flavour or texture. An improved food product according to the invention shows one or more of the following improvements in comparison to the food product to which no powder has been added: a rounder flavour profile, less off-notes, a sweeter taste, more umami taste, more kokumi taste or more creaminess. The powder according to the invention allows for clean and clear-labelled food products.

The present disclosure is generally directed to reconstituted kernel compositions, especially to shelf-stable and precooked reconstituted kernel compositions having a cereal component and a legume component, and to methods of making the same.

The invention provides a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter: 75-800 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof; 2-200 mg acid equivalent of onion acid selected from selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid and combinations thereof; 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; 0-40 mg of onion protein; wherein the combination of components a) to d) constitutes 50-95 wt. % of the dry matter that is contained in the composition.

The fermented onion composition of the present invention may suitably be applied as a food ingredient in edible products as it has useful functional properties.

The fermented onion composition of the present invention can be prepared, for instance, by subjecting onion juice and/or onion pulp to membrane filtration to remove e.g. protein, followed by a fermentation step using propionic acid producing bacteria, lactic acid producing bacteria and/or acetic acid producing bacteria.

To provide an acidic liquid seasoning where a sour taste with an aqueous phase and a delicious taste with an oil phase are well balanced and these are felt in a well-differentiated manner. The present invention provides a packaged acidic liquid seasoning containing at least edible oil and fat, edible vinegar, a plant ground product, thickening polysaccharide, and water, and at least partially having an emulsified phase, wherein a content of egg yolk is 0% by mass or more and 0.001% by mass or less, the edible oil and fat contain flavor oil and/or an oil-soluble flavoring agent, a content of the edible oil and fat is 15% by mass or more and 50% by mass or less based on the total amount of the acidic liquid seasoning, a content of acetic acid is 0.3% by mass or more and 0.8% by mass or less based on the total amount of the acidic liquid seasoning, a viscosity of the acidic liquid seasoning at 25? C. is 1500 mPa.Math.s or more, and a half-value width of a mode size of oil droplets in the emulsified phase of the acidic liquid seasoning is 30.0 ?m or more and 60.0 ?m or less in a particle size distribution on a volume basis measured with a laser diffraction type particle size distribution measuring apparatus in analysis conditions: non-sphericity and refractive index 1.6, particle size measurement range: 0.021 ?m or more and 2000 ?m or less, and particle size scale: 132 ch.

Provided are methods to produce an edible filamentous fungal biomass using an aqueous media which has a carbon source including an extract of dates; and a nitrogen source into which is inoculated filamentous fungal culture followed by culturing in a submerged fungal culture to produce an edible filamentous fungal biomass, wherein the fungal culture comprises Pleurotus spp. The culture may be grown to at least about 25 g/L (dry weight) with a productivity of at least 2.5 g/L/day (dry weight) during the culturing step. Also provided herein are compositions including an edible filamentous fungus.

Provided are methods to produce an edible filamentous fungal biomass using an aqueous media which has a carbon source including an extract of dates; and a nitrogen source into which is inoculated filamentous fungal culture followed by culturing in a submerged fungal culture to produce an edible filamentous fungal biomass, wherein the fungal culture comprises Pleurotus spp. The culture may be grown to at least about 25 g/L (dry weight) with a productivity of at least 2.5 g/L/day (dry weight) during the culturing step. Also provided herein are compositions including an edible filamentous fungus.