A method of processing sugar beet and its varieties. It includes inactivation of the material against degradation by mixing sugar beet material with one or more alcohols selected from the group of alcohols containing one to four carbon atoms in the molecule and one hydroxyl group in such a ratio that the minimum alcohol concentration in the resulting liquid phase of the mixture is at least 60% by volume at a temperature from −15° C. to 180° C. The mixture of sugar beet and alcohol is maintained for 0 minutes to 600 minutes. The sugar beet roots before, during or after the inactivation step are disintegrated to a material of particles where at least one of the particle dimensions is less than or equal to 50 mm. The liquid phase is removed from the mixture to form a product with a dry-matter content of 40% by weight up to 99% by weight.

Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.

The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20° C. is 500 to 10,000 mPa.Math.s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.

Management and processing of floating aquatic plants such as the species Pistia stratiotes (Araceae) and other water macrophytes produce (I) macrophyte paste, (II) macrophyte broth, (III) macrophyte bagasse, (IV) macrophyte bran and (V) macrophyte protein concentrates. The interaction of these by-products with ingredients used in animal and human feed significantly increase the final protein concentration of the feed obtaining high potential to supply animal and human demands for protein. The system provides a sustainable model for protein production that provides the essential benefits of treating effluent with high concentrations of organic matter in bodies of water such as rivers, lakes and dams to thereby provide an incalculable capacity for producing animal feeds and great potential for meeting human demand for protein.

The present disclosure relates to a thickener obtained by subjecting a disruption product of a plant to a pulverization or finely-dividing treatment simultaneously with or after a treatment with a lignin-degrading enzyme.

The present application relates to a raw-material concentrate with enhanced flavor and a novel preparation method therefor. According to the preparation method of the present application, it is possible to provide a raw-material concentrate that has a high extraction yield of active ingredients extracted from raw materials and is economical, and has good flavor as well as less nutrition destruction, and thus has excellent productivity. This raw-material concentrate can be utilized as a food material.

The present application relates to a raw-material concentrate with enhanced flavor and a novel preparation method therefor. According to the preparation method of the present application, it is possible to provide a raw-material concentrate that has a high extraction yield of active ingredients extracted from raw materials and is economical, and has good flavor as well as less nutrition destruction, and thus has excellent productivity. This raw-material concentrate can be utilized as a food material.

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

Methods to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. And, a fruit ferment obtainable by said method.

Methods to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. And, a fruit ferment obtainable by said method.