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.

The invention relates to a plant-based water extracted from plants such as a fruit and/or a vegetable and/or a plant, the water containing a total concentration of dissolved substances in the plant-based water, in an amount up to 15 mg/l, the water having a pH of from 4 to 7, an rH2 that is neutral or close to neutral and a very low conductivity of less than 50 uS/cm.

The invention relates to a plant-based water extracted from plants such as a fruit and/or a vegetable and/or a plant, the water containing a total concentration of dissolved substances in the plant-based water, in an amount up to 15 mg/l, the water having a pH of from 4 to 7, an rH2 that is neutral or close to neutral and a very low conductivity of less than 50 uS/cm.

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 to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

A method for producing a polysaccharide includes extracting from broccoli with hot water to obtain an extract, purifying the extract by a chromatography column, and hydrolyzing the purified extract with oxalic acid. The chromatography column can be a DEAE cellulose chromatography column. The polysaccharide produced can have innate immune stimulating activity.

A method for producing a polysaccharide includes extracting from broccoli with hot water to obtain an extract, purifying the extract by a chromatography column, and hydrolyzing the purified extract with oxalic acid. The chromatography column can be a DEAE cellulose chromatography column. The polysaccharide produced can have innate immune stimulating activity.

The invention provides a composition comprising a seaweed extract in an amount of 50-90% by weight, a water-soluble cellulose derivative in an amount of 10-40% by weight and water in an amount of 1-20% by weight, of the total weight of the composition. The invention also provides products, including packaging material, formed from the composition, a method of dissolving, composting and biodegrading the composition or the products, a method of producing the composition and the products, and a method of re-working the composition.

The invention relates to an edible food casing based on leavened dough, consisting of two pieces of dough rolled out into a circular shape, a first piece of dough forming a rest for certain foodstuffs, and the second piece of dough being arranged over the deposited amount, a closure being produced between the first and second pieces of dough via the edge region, and the pieces of dough being subjected to a baking temperature treatment to harden the casing and the closure.