Provided is a method for manufacturing radish meat with rich fiber and texture by processing radish. The method includes the steps of salting cut radish with salt, drying the salted radish, ripening the dried radish by soaking the radish in brine, freezing and then defrosting the ripened radish, and tearing fibrous texture of tissue of the defrosted radish is provided.

A plant-based baby food composition comprising a macronutrient profile, characterized by ratios of macronutrients relative to each other, that provides the macronutrition of human breast milk across different stages of the child's development. The food composition contains a total amount of protein and a total amount of fat in a ratio of about 1:2.5 to 1:7 by weight, a total amount of protein and a total amount of carbohydrates in a ratio of about 1:5.5 to 1:10 by weight, and a total amount of fat and a total amount of carbohydrates in a ratio of about 1:1 to 1:3 by weight. The food composition comprises a first component comprising one or more nuts, one or more seeds, or both; and a second component comprising one or more fruits, one or more vegetables, or both.

Disclosed in the present invention is a composition for treating diarrhea, comprising the following components calculated by weight ratio: Colocasia esculenta and antidiarrheal foods. The composition of the present invention has low cost, available raw materials, is safe and non-toxic, and is suitable for industrial production. The antidiarrheal effect of the product is remarkable. The rehabilitation time for the common diarrhea is 24-48 hours, and for the diarrhea caused by rotavirus is 48-72 hours, and the rehabilitation time is shortened by 2.5 days on average. The effective rate for persistent diarrhea within 5 days is 90.16%. For diarrhea of infants with milk protein allergy during the addition of supplementary feeding, six to eight kinds of foods can be added in one month, and thus the composition is especially suitable for infants and young children.

The disclosure relates to comestible capsules, methods of making the comestible capsules, and methods of using the comestible capsules food products (e.g., beverages) such as, for example, coffees, teas, refreshers, and waters. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

The present invention relates to a granulated product based on an avocado fermentate particularly suitable for the production of food supplements and functional foods thanks to its high stability over time.

A food grilling rack provides a frame defined by a plurality of connected side walls forming a closed geometric shape. The frame includes a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. The lower sheet is attached to at least some of the side walls. An upper sheet of material is supported (e.g., removably) above the sheet of corrugated material. A sheet with openings slides into the frame aligning the openings with the lowest part of the trough. A food stuffing apparatus provides a receptacle having an interior, an upper end portion with a larger opening and a lower end portion with a smaller opening, and a tapering portion in between the upper and lower end portions.

A prebiotic food product which increases a short-chain fatty acid in an intestine is provided, where the prebiotic food product mainly contains a fermented composition obtained by fermenting and maturing a plurality of ingredients including fruits, citrus, root vegetables such as a burdock and a carrot, cereals, sesames, seaweeds and saccharoses.

A prebiotic food product which increases a short-chain fatty acid in an intestine is provided, where the prebiotic food product mainly contains a fermented composition obtained by fermenting and maturing a plurality of ingredients including fruits, citrus, root vegetables such as a burdock and a carrot, cereals, sesames, seaweeds and saccharoses.