The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas; (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas in order to as a result obtain ground peas; and (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres.

The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

Provided is a method for preparation of a synbiotic having miracle fruit and probiotics, including the following steps: (1) preparing miracle fruit and mixing the miracle fruit with water to obtain a miracle fruit solution; (2) adjusting a pH value of the miracle fruit solution to range from 5 to 8; (3) adding milk powder to the miracle fruit solution after adjusting the pH value to obtain a miracle fruit matrix; and (4) culturing the miracle fruit matrix and the probiotics to obtain the synbiotic having the miracle fruit and the probiotics. Also provided is the synbiotic having miracle fruit and probiotics prepared by the abovementioned method. Also provided is a tablet of synbiotic having miracle fruit and probiotics comprising synbiotic powder, a first fruit powder, and an excipient. The synbiotic having miracle fruit and probiotics can significantly increase SOD-like activity for anti-oxidation.

A high-volume method of manufacturing a vegetable-based cluster-type snack-food product with a low-sugar binder, carried out in a manufacturing line, includes inputting a supply of a vegetable cluster component to a manufacturing line, inputting a supply of a binder component to the manufacturing line, mixing a quantity of the supply of the binder component together with a quantity of the supply of the vegetable cluster component to produce a mixture, and manipulating the mixture of binder component and vegetable cluster component to produce a plurality of vegetable snack-food product clusters. The vegetable cluster component predominantly includes whole or pieces of savory and/or salty culinary vegetables. The binder component is produced predominantly from soluble fiber. The vegetable snack-food product clusters are bound together by the binder component.

A method of manufacturing and packaging frozen ice pops of cannabis juice pure involves collecting raw cannabis material. Next, raw cannabis material is blended with water, fruit juice, or vegetable juice and a sweetening or flavoring agent to form cannabis juice pure. Decarboxylated or non-decarboxylated high concentrate cannabis extract or decarboxylated cannabis infusion is optionally added to the pure. Next, the pure is poured into a tube shaped plastic container. Next, the container is frozen to obtain a packaged frozen ice pop of cannabis juice pure. The cannabis ice pop is provided singularly or in a package having additional cannabis ice pops. A dispensary can store the ice pops until distribution. The package includes labeling describing amounts and types of cannabinoids in the cannabis ice pops. In one example, the cannabis ice pop is non-psychoactive and includes no decarboxylated cannabinoids. In another example, the cannabis ice pop includes decarboxylated cannabinoids.

The invention is a method of extraction of berries or fruits of (1 a)) with a solvent (1 c)), typically water, and also an alkaline magnesium compound (1 b)) and heating a mixture (1 d)), the mixture is allowed to cool and is obtained berry and fruit materials in soluble form (1 e)) which is decanted or used wholly in the pharmaceutical, dietary supplement, herbal, or cosmetic product ingredients.

The present invention relates to a Lactuca sativa seed designated 42-156 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 42-156 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 42-156 RZ.

Disclosed is a production method for dried apricots. In the production method, dried apricots containing sulfur dioxide are provided, followed by the obtaining of a probiotic oil solution from homogeneously mixing the powder mixture containing probiotics with liquid oil. The probiotic oil solution is then applied to the dried apricots, and the dried apricots treated with the probiotic solution are packaged.

The present invention refers to a snack of the potato chips type, comprising at least one starchy material and macroparticles of at least one vegetable material, preferably selected among vegetables and fruits, wherein at least part of said macroparticles is visible to the naked eye and wherein said macroparticles are dispersed in said starchy material. The present invention further refers to a process for producing a snack, and to an unexpanded gelatinized product (pellet).

[Problem to be Solved] The present invention provides a method of producing an acerola dry powder for obtaining the acerola dry powder with a high yield.

[Solution to Problem] In the production of an acerola dry powder, acerola juice as a raw material and an alkaline agent containing magnesium oxide are mixed.

The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of improved plant size, vegetative growth, growth rate, seedling vigor and/or biomass in plants challenged with saline conditions. The present invention further relates to the use of these nucleic acid molecules and polypeptides in making transgenic plants, plant cells, plant materials or seeds of a plant having plant size, vegetative growth, growth rate, seedling vigor and/or biomass that are improved in saline conditions with respect to wild-type plants grown under similar conditions.