A tube feeding composition includes from about 20 wt % to about 40 wt % of fruit and vegetable, at least 3 wt % of whole grain, a source of protein, a source of carbohydrate, and a fat. The tube feeding composition has a desirable viscosity profile for tube feeding applications and may be manufactured using at least two homogenization steps.

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

A prune paste and related process including drying plums according to a temperature profile tailored to produce prunes retaining at least 75% of nutrients from the plums (vitamin K, vitamin C, and minerals comprising iron, potassium and phosphorus). A prune-based product and related process including the combination of the prune paste and at least one nutrient-rich material comprising beans, seeds, spices and concentrates of nutrients. The at least one nutrient-rich material may be selected to synergistically enhance bioavailability of other specific nutrients from the prune paste. The prune-based product may be consumed to reduce constipation, iron deficiency or insufficiency, osteoporosis and related bone diseases and/or cardiovascular risks.

A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.

A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.

Disclosed is to composition for coating fruit and a method for coating fruit, by applying post-harvest to said fruit a coating composition containing a linear homopolymer or copolymer of vinyl alcohol and a polyol spacing agent. The post-harvest fruit exhibits enhanced gloss when coated with the composition compared to a fruit item which is not coated with the composition and/or slower weight loss compared to a fruit which is not coated with the composition.

Provided herein are compositions and methods for reducing or inhibiting the release of noxious gases from food products that are capable of generating or emitting volatile lachrymatory agents. Aspects described herein relate to compositions including hydrogen peroxide and methods of using these compositions for reducing or inhibiting the generation of noxious gases or for reducing or inhibiting the release of noxious gases, and thereby for preventing or reducing lachrymatory responses in an individual.

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 relates to the field of powders, particularly food powders, and to the avoidance of caking in such powders by using compositions comprising dehydrated or partially dehydrated disodium inosine monophosphate salts.

Provided is a processed citrus fruit item in which the super surface layer of the peel of a citrus fruit is removed at a thickness at which the oil sacs in the peel are not destroyed, whereby the processed citrus fruit item has reduced bitterness while containing a wealth of flavor components.