The present disclosure provides a food composition for alleviating hangover comprising plant extracts, comprising 9 weight percent of persimmon extract solution, 9 weight percent of citrus peel extract solution, 9 weight percent of mugwort extract solution, 10 weight percent of goji berry extract solution, 9 weight percent of buckwheat extract solution, 9 weight percent of onion extract solution, 9 weight percent of arrowroot extract solution, 8 weight percent of soybean sprout extract solution, 8 weight percent of licorice extract solution, 4 weight percent of Astragalus extract solution, 4 weight percent of Schisandra extract solution, 4 weight percent of jujube extract solution, 4 weight percent of citron peel extract solution, and 4 weight percent of lemon peel extract solution.

A composition and method of making a label friendly starch blend includes a composition having greater than 50 weight percent of a heat moisture treated (HMT) potato starch and less than 50 weight percent of a native tapioca starch. In an example, the starch blend includes between about 60 and about 70 weight percent of the HMT potato starch and between about 30 and about 40 weight percent of the native tapioca starch. The starch blends disclosed herein can be suitable for use in a variety of food products, including, but not limited to, tomato-based sauces, cheese sauces, Asian-style sauces, and gravies, particularly for use in freezer meals. The food products containing the starch blends disclosed herein exhibit favorable properties after being cooked, stored in the freezer and then heated prior to consumption. Observations included favorable viscosity, favorable texture and an absence of syneresis.

A food processing apparatus and a method for reducing sugar content of a food product is disclosed. The food processing apparatus includes a food processing compartment including a blade arrangement and a fluid release valve, a base including a motor arranged to drive the blade arrangement, a heating arrangement for heating a food product with steam, and a controller. The heating arrangement includes a water tank and a heating element thermally coupled to the water tank. The controller controls the heating element to heat the food product in the food processing compartment with steam for a defined period of time, and controls the motor to blend the food product upon termination of the heating of the food product for the defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through the fluid release valve.

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 are methods of converting waste portions of produce to an edible fine powder. The methods include providing a starting material comprising an agricultural produce and cutting the agricultural produce into smaller pieces to increase a surface area, drying the smaller pieces of the agricultural produce to reduce a moisture content of the agricultural produce, and grinding the smaller pieces of the agricultural produce and passing the smaller pieces of the agricultural produce through a sieve.

A novel method for producing a powder of a dried fruit is proposed. A method for producing a dried fruit powder includes: a water absorption step of causing a dried fruit to absorb water; a pulverization step of pulverizing the dried fruit after the water absorption step to form a paste in which the dried fruit after the water absorption step is pulverized so as to have a predetermined size; and a step of drying and powderizing the paste after the pulverization step.

Methods for reducing branched-chain metabolites in fruits and vegetables by applying acetohydroxyacid synthase (AHAS) inhibitors are disclosed. The treated fruits and vegetables have reduced levels of branched-chain metabolites, resulting in altered flavor profiles. Also disclosed are treatment compositions containing AHAS inhibitors for altering flavor.

Methods for reducing branched-chain metabolites in fruits and vegetables by applying acetohydroxyacid synthase (AHAS) inhibitors are disclosed. The treated fruits and vegetables have reduced levels of branched-chain metabolites, resulting in altered flavor profiles. Also disclosed are treatment compositions containing AHAS inhibitors for altering flavor.

The preparation of a tofu-like product from canola meal is taught, comprising placing ground canola meal in an aqueous solution to form an aqueous ground canola meal, separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk, heating the canola milk to induce protein unfolding, cooling the canola milk to allow coagulation, adding a coagulant to the canola milk to induce coagulation and removing liquid from the curd to produce a soft solid product.

The present invention relates to a flavor composition, a method for preparing a flavor composition, a food product containing the flavor composition, and the use of the flavor composition. The present invention further relates to a conched confectionery product and a method for preparing a conched confectionery product