A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60 C.-92 C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

The present disclosure discloses a plant-only composition for a food product. The plant-only composition comprises (i) about 5% to about 60% weight by volume of one or more fruits, (ii) about 2% to about 30% weight by volume of one or more plant-derived oils, (iii) about 5% to about 60% weight by volume of a plant-derived cream, and (iv) about 10% to about 60% weight by volume of a plant mucilage. The plant-only composition substitutes a fat-based ingredient in the food product. The fat-based ingredient may comprise any of animal fats such as butter, cheese, etc. FIG. 1

The present disclosure discloses a plant-only composition for a food product and a method to prepare the plant-only composition for a food product. The plant-only composition comprises (i) about 5% to 40% weight by weight of a plant-derived cream; (ii) about 0.5% to 10% weight by weight of a plant seed mucilage; (iii) about 0.5% to 10% weight by weight of a fruit and/or vegetable mucilage; (iv) about 2% to 20% weight by weight of a plant-derived protein; (v) about 15% to 60% weight by weight of a plant-derived milk; (vi) about 0.1% to 10% weight by weight of a plant-derived lactone enhancer; (vii) about 0.1% to 10% weight by weight of a plant-derived flavor enhancer; and (viii) about 0.5% to 10% weight by weight of a plant derived nutrient enhancer. The plant-only composition substitutes a diary-based ingredient or an egg-based ingredient in the food product. The dairy based ingredient comprises any of milk, milk cream, butter, fermented milk product, yogurt, cheese, custard, frozen, or casein.

The present disclosure discloses a plant-only composition for a food product and a method to prepare the plant-only composition for a food product. The plant-only composition comprises (i) about 5% to 40% weight by weight of a plant-derived cream; (ii) about 0.5% to 10% weight by weight of a plant seed mucilage; (iii) about 0.5% to 10% weight by weight of a fruit and/or vegetable mucilage; (iv) about 2% to 20% weight by weight of a plant-derived protein; (v) about 15% to 60% weight by weight of a plant-derived milk; (vi) about 0.1% to 10% weight by weight of a plant-derived lactone enhancer; (vii) about 0.1% to 10% weight by weight of a plant-derived flavor enhancer; and (viii) about 0.5% to 10% weight by weight of a plant derived nutrient enhancer. The plant-only composition substitutes a diary-based ingredient or an egg-based ingredient in the food product. The dairy based ingredient comprises any of milk, milk cream, butter, fermented milk product, yogurt, cheese, custard, frozen, or casein.

Disclosed are freeze-dried nutricosmetic compositions including a mixture of at least 10% w/w of a fruit and/or vegetable puree; and at least 0.5% w/w of an exogenous nutricosmetic; wherein the nutricosmetic composition is freeze dried to obtain a ready to be consumed product form which melts in the mouth.

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.

The present invention relates to a method for increasing the flavonoid content in a plant, comprising treating the plant with a sulfur compound; a method for producing a plant with increased flavonoid content; a plant with increased flavonoid content, produced by the production method; an antioxidant composition or food composition comprising the plant, an extract thereof or a fraction thereof; and a composition for increasing the flavonoid content in a plant, comprising a compound represented by Formula (1) or (2) as an active ingredient. The sulfur compounds S17 and 3-(2-S) of the present invention activate the flavonoid pathway, which is a repository of various functional secondary metabolites, and thus, may strongly trigger the accumulation of functional flavonoids when applied to crops, thereby efficiently improving the added value of crops.

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The present invention relates to a method for increasing the flavonoid content in a plant, comprising treating the plant with a sulfur compound; a method for producing a plant with increased flavonoid content; a plant with increased flavonoid content, produced by the production method; an antioxidant composition or food composition comprising the plant, an extract thereof or a fraction thereof; and a composition for increasing the flavonoid content in a plant, comprising a compound represented by Formula (1) or (2) as an active ingredient. The sulfur compounds S17 and 3-(2-S) of the present invention activate the flavonoid pathway, which is a repository of various functional secondary metabolites, and thus, may strongly trigger the accumulation of functional flavonoids when applied to crops, thereby efficiently improving the added value of crops.

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There is provided a satiety inducing food product including Agar and Alginate particles having a size range of about 0.5-30 mm, wherein the particles are configured to remain essentially intact in the stomach and in the intestine so as to occupy volume within the stomach and the intestine and thereby induce satiety.

A cocoa alternative or enhancer, made from roasted green banana flour and/or plantain flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by manipulation of the roasting process.