Fungal protease compositions, and more particularly, mixtures of Aspergillus proteases are provided. The disclosure also relates to protein hydrolysates, food and beverage products and dietary supplements produced using these Aspergillus protease mixtures, and methods of making and using the same.

Described are food compositions including doughs, extrudates, and finished puffed food compositions derived therefrom. The food compositions contain hemp protein, non-hemp protein, and starch. Such a food composition contains at least 40 weight percent total protein and less than 10 weight percent total fat, based on total weight of the food composition on a dry basis. Advantageously, the finished food product has a surprisingly crunchy texture. Additionally, the finished food product has improved storage stability as compared to compositions having greater levels of hemp fat.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

A pomegranate serving and methods of providing same comprising d. precut crushable ready-to-use single-piece pomegranate and e. a flexible plastic liquid proof package (FPP) for containing said ready-to-use single-piece pomegranate wherein the blossom end of said ready-to-use whole pomegranate is removed by a circular latitudinal peel cut exposing pulp, and the said ready-to-use whole pomegranate has a circular peel cut at the stem end and at least 3 longitudinal peel cuts for ease of manual crushing to express juice. The FPP is configured for gas exchange by microperforations and/or by protruding a synthetic or natural fiber cord loop through the sealed plastic seam and provided with an attached tearable member for opening said FPP.

Processes for producing a nutritional supplement that contains sulforaphane, and supplements formed thereby. Such a process includes combining a cruciferous vegetable, for example, broccoli sprouts, with strains of Bifidobacterium, Lactobacillus, and Streptococcus to form a mixture, causing the mixture to undergo lactic acid fermentation, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and then producing from the fermented mixture a supplement that can be ingested by an individual.

Processes for producing a nutritional supplement that contains sulforaphane, and supplements formed thereby. Such a process includes combining a cruciferous vegetable, for example, broccoli sprouts, with strains of Bifidobacterium, Lactobacillus, and Streptococcus to form a mixture, causing the mixture to undergo lactic acid fermentation, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and then producing from the fermented mixture a supplement that can be ingested by an individual.

A lattice-cut potato product is sliced so that the ridges (115) and grooves (122) on one surface of the slices are oriented transversely to the ridges (116) and grooves (124) on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving.

Disclosed is a method for preparing an anti-obesity composition by using astringent persimmons and mandarin peels, the method comprising: adding a solvent to astringent persimmons and mandarin peels and then heating the same; degrading the extracted solution by using an enzyme; and filtering the solution degraded by the enzyme and then concentrating the filtered solution.

Disclosed is a method for preparing an anti-obesity composition by using astringent persimmons and mandarin peels, the method comprising: adding a solvent to astringent persimmons and mandarin peels and then heating the same; degrading the extracted solution by using an enzyme; and filtering the solution degraded by the enzyme and then concentrating the filtered solution.

A reduced fat and calorie guacamole food product and process for making the same. The present invention pertains to a process for making a guacamole food product base using avocadoes, legumes, green vegetables and lime. The present invention also includes specific proportions of the aforementioned ingredients.