Described herein is an edible product comprising a solid center and a plurality of coats of a coating The edible confectionary product has a surface pattern comprising corners and edges of the center visible through the coating of coating material.

A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.

The food item can have a solid structure occupying a volume and weighing at least 20 grams and having a density between 1.25 g/cm.sup.3 and 1.65 g/cm.sup.3, the solid structure having a mix of: between 30 and 50% by weight of a mashed dried fruit; between 35 and 50% by weight of a seed meal; and between 1 and 20% by weight of a legume meal, the latter three ingredients forming a nutritious self-supporting matrix of whole ingredients to which flavoring and/or other ingredients may be added for consumer enjoyment.

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.

Disclosed is a method for the production of a stable and homogeneous food composition, especially fruit preparation, comprising the steps of addition of active xylanase to plant fibre to perform an enzymation step, followed by addition of fibre solution to other food ingredients.

A method is proposed for the production of water-redispersible food preparations in dry form. The method involves providing an aqueous food preparation; gently heating the preparation from step (a) to temperatures in the range of about 50 to about 100 C. for a period of about 1 to about 30 minutes; gently drying the preparation from step (b) at temperatures in the range of about 50 to about 80 C.; providing a water-impermeable lightweight packaging; filling the dried preparation from step (c) into the plastic packaging from step (d); and sealing the filled packaging.

Compositions and methods are presented that substantially increase levels of BDNF in blood, and even more pronouncedly exosomal BDNF levels. Suitable compositions include whole coffee fruit extracts and powders that are orally administered at relatively low dosages.

Described are nutritional beverages, including frozen nutritional beverages made using frozen particles that contain fruit or vegetable constituent, and diluted (fluid) nutritional beverages containing the frozen particles and liquid; also described are relate methods of preparing, storing, and consuming the frozen nutritional beverages and the diluted nutritional beverages.

The present disclosure is generally directed to reconstituted kernel compositions, especially to shelf-stable and precooked reconstituted kernel compositions having a cereal component and a legume component, and to methods of making the same.

The invention provides process for preparing a heat-treated intermediate vegetable and/or meat matter preparation.