A fish analog product, being an analog to a target fish, having undulating layers of plant-based material stacked on one another in a stacking direction, wherein the stack of layers has been sliced in a first slicing direction that is angled relative to the stacking direction, thereby defining one of an upper surface or a lower surface of the fish analog product, and wherein the stack of layers has also been sliced in a second slicing direction that is angled relative to the stacking direction, thereby defining the other of the upper surface or lower surface of the fish analog product. Thus, the upper and lower surfaces of the fish analog product show at least two curved contour lines that are continuous from at least one side of the central segment and at least one of the upper or lower surfaces of the fish analog product.

Provided herein is a composition that includes choline or choline salt and omega-3 fatty acid for nutritionally enhancing a food product, as well as the resultant food products. The food product when nutritionally enhanced with the composition has an acceptable taste or acceptable odor or the food product has a peroxide value of less than 50 mEq. Methods of preparing the composition and food products are also are provided. As seen in the accompanying figure the discoveries outlined herein have resulted in an unprecedented level of organoleptic stability over time, with no significant change to key sensory parameters typically seen in products that contain high levels of choline and omega-3 fatty acids.

A stand-alone automated machine for the automatic blending of drinks. The machine will generally puree materials including fresh or frozen fruits and vegetables provided in large particulate sections or chunks within a cup which is available from a neighboring refrigerator or freezer unit. The blending machine can handle all aspects of drink blending as well as automatic cleaning, sanitization, and/or sterilization cycles.

The invention relates to the field of microbiology, specifically to an antimicrobial composition comprising a first and a second bacteriophage, wherein the composition has lytic activity against E. coli O157. The invention further relates to a use of the antimicrobial composition for controlling bacterial contamination in a food- or feed environment on or in food- or feed processing equipment or food- or feed containers or in a food- or feed product.

Methods of manufacturing high fiber vegetable product, compositions including high fiber vegetable product, food or animal feed ingredients including high fiber vegetable product, and foods or animal feeds including high fiber vegetable products are provided.

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 s1 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.

A process for the production of a Ready-To-Drink beverage product containing an ingestible fluid containing solid pieces selected from at least one of (a) fruit, (b) crystal boba, and/or (c) tea leaves and subjected to High Pressure Processing (HPP).

A method of applying thin layers of a peanut butter and a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0 C. in such a way that reduces free oil migration out of the peanut butter and prevents discoloration and brittleness of the applied chocolate.

An in vitro meat having non-decellularized leaf scaffold and a method for producing an in vitro meat using non-decellularized leaf scaffold are described herein. The method includes preparing a non-decellularized plant leaf and incubating the leaf in a cell culture media to obtain a non-decellularized leaf scaffold; seeding the leaf scaffold with a population of muscle cells to obtain a leaf scaffold adhered population of muscle cells; and growing the leaf scaffold adhered population of muscle cells in cell culture media thereby obtaining the in vitro meat.

An in vitro meat having non-decellularized leaf scaffold and a method for producing an in vitro meat using non-decellularized leaf scaffold are described herein. The method includes preparing a non-decellularized plant leaf and incubating the leaf in a cell culture media to obtain a non-decellularized leaf scaffold; seeding the leaf scaffold with a population of muscle cells to obtain a leaf scaffold adhered population of muscle cells; and growing the leaf scaffold adhered population of muscle cells in cell culture media thereby obtaining the in vitro meat.