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.

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

A process for growing mycelium with cannabis, by designing and filling a spawn bag with medium containing cannabis, water and optional grain, followed by inoculating and maturing mycelium spawn to grow and harvest mushrooms with optional drying thereafter.

A method of extracting Polyhydroxylated Fatty Alcohols is disclosed. The method may include: inserting crushed avocado seeds to one or more extraction chambers; flowing supercritical CO.sub.2 fluid through the crushed avocado seeds in one or more extraction chambers; and separating from the supercritical CO.sub.2 flown through the crushed avocado seeds the Polyhydroxylated Fatty Alcohols extracted and dissolved in the supercritical CO.sub.2. The supercritical CO.sub.2 fluid may be the only solvent used for dissolving and extracting the Polyhydroxylated Fatty Alcohols.

Described herein are food product compositions comprising a sugar reduction solution comprising a rare sugar, xylo-oligosaccharide, or a combination thereof as a partial or complete replacement for a nutritive sweetener. Various food products containing compositions described herein and methods of making the same are also described. Beneficially, compositions comprising the sugar reduction solution described herein are more stable compositions that do not exhibit syneresis and/or enable the starch content contained therein to be reduced in comparison to full-sugar starch-containing products.

Described herein are food product compositions comprising a sugar reduction solution comprising a rare sugar, xylo-oligosaccharide, or a combination thereof as a partial or complete replacement for a nutritive sweetener. Various food products containing compositions described herein and methods of making the same are also described. Beneficially, compositions comprising the sugar reduction solution described herein are more stable compositions that do not exhibit syneresis and/or enable the starch content contained therein to be reduced in comparison to full-sugar starch-containing products.

Nutritional supplements and formulations containing bioactive substances found in plants are described. Uses of nutritional supplements and formulations are also described.

An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least one immiscible inclusion in the melt to form a mixture, cooling the mixture to create a solidified oleogel, and incorporating the solidified oleogel into a meat analogue mixture.

Embodiments of the invention relate to meal replacement dietary products and methods for producing them. In some embodiments, the dietary products consist of raw, whole foods blends that create portioned meal replacement products, which are distinguished from juices. In some embodiments, the dietary products consist of approximately, by weight, 85% fruits, 5% vegetables, 5% nuts, and 5% seeds of a total dietary product, not including water and consisting of a variety of highly absorbable nutrients based on fruits, vegetables, nuts, and seeds. In some embodiments, the entire foods are used to include: peels, seeds, stems, husks, etc. The resulting dietary products deliver nutrient reach meals.

A method to create a shredded jackfruit product is described and includes: pre-heating a mixer or tumbler; adding dried shredded jackfruit to the mixer or tumbler; adding a hot brine to the mixer or tumbler; sealing the mixer or tumbler; placing the mixer or tumbler in a vacuum; and tumbling the tumbler at a rate for a time period until the hot brine is absorbed in the dried shredded jackfruit to form a final shredded jackfruit product. A method to create a minced product from shredded jackfruit is also described and includes: chilling shredded jackfruit to a temperature; transferring the chilled shredded jackfruit to a grinder; grinding the chilled shredded jackfruit; preparing a binding agent emulsion using a device; and preparing a minced product.