The dried products of the present invention provide snacks (so-called crispy smoothies) having a particularly high proportion of fruit, which, owing to their production at low temperatures with extensive exclusion of oxygen, are distinguished by a high level of preservation of oxidation- and temperature-sensitive, but valuable, fruit constituents and which have an intense flavor and also a homogeneous appearance which is attractive in terms of color.

Flower pollen may be added to one or more types of food or liquid compositions for human consumption. The one or more types of food or liquid compositions for human consumption may include, but are not limited to, honey substitutes, plant-based waters, and plant-based foods. The flower pollen may be pharmaceutical-grade, allergen-free, Pareve and Kosher-certified.

This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction. In one embodiment of invention, the contribution of at least one nutrient to the nutrient content of the composition from green leafy vegetation or its fraction is a least 15% of at least content of one nutrient of the composition. Also disclosed is a novel packaged composition comprising pulp of whole edible green leafy vegetation and at least one component of flax-seed in the form of a soup or a food bar. The component of flax seed may be one or more selected from the group of whole flax seed, flax seed cake or flax oil.

The present invention relates to a Spinacia oleracea seed designated 51-348 RZ, which exhibits a combination of traits slow to medium growing, smooth leaves, dark green leaves, medium to late bolting, and resistance to downy mildew (P. farinosa f. sp. spinaciae) races Pfs1 to Pfs15 and intermediate resistance to Pfs16. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-348 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-348 RZ.

The present invention relates to a Spinacia oleracea seed designated 51-712 RZ, which exhibits a combination of traits slow growing, semi-savoy leaves, medium ovate mature leaves, late to very late bolting, and resistance to downy mildew (P. farinosa f. sp. spinaciae) races Pfs1 to Pfs15 and intermediate resistance to Pfs16. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-712 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-712 RZ.

The present invention relates to a Spinacia oleracea seed designated 51-712 RZ, which exhibits a combination of traits slow growing, semi-savoy leaves, medium ovate mature leaves, late to very late bolting, and resistance to downy mildew (P. farinosa f. sp. spinaciae) races Pfs1 to Pfs15 and intermediate resistance to Pfs16. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-712 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-712 RZ.

A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa.Math.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

The present invention relates to a Lactuca sativa seed designated 41-117 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 41-117 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-117 RZ.

A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt %/ anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w% citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.