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.

Systems and methods for system for upcycling solid food wastes and by-products into food-grade nutritional products and the high-protein nutritional product manufactured by the systems and methods are described herein. A system for upcycling solid food wastes and by-products into food-grade nutritional products may include an extruder. The extruder may be configured to receive a raw plant-based material and continuously subject the raw plant-based material to steam flashing at predetermined temperature and predetermined pressure to sterilize the raw plant-based material, destroy antinutrients present in the raw plant-based material, cause a break up of larger cellular and subcellular units of the raw plant-based material into smaller cellular and subcellular units of the raw plant-based material to transform the raw plant-based material into a food ingredient, and reduce water content in the food ingredient.

A kit for the in-home production of one or more raw food bars is provided. The kit features an amount of one or more raw foods, a die, a plurality of plates, and a dehydration apparatus. Further, a method of producing one or more raw food bars by using said kit is provided.

The present invention relates to a Lactuca sativa seed designated 79-141 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 79-141 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-141 RZ.

The present invention relates to a Lactuca sativa seed designated 79-141 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 79-141 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-141 RZ.

Nanoparticles may be derived from whole fruit. The nanoparticles may have a particles size less than about 1000 nanometers. The compositions may be used in nutraceutical products, dietary supplements, added to food or drinks, and combinations thereof.

Nanoparticles may be derived from whole fruit. The nanoparticles may have a particles size less than about 1000 nanometers. The compositions may be used in nutraceutical products, dietary supplements, added to food or drinks, and combinations thereof.

A method of manufacturing instant porridge includes manufacturing stock by mixing and heating 1,000 parts by weight of water with 500 to 600 parts by weight of kelp, 100 to 150 parts by weight of white radishes, 120 to 130 parts by weight of onions, and 80 to 90 parts by weight of scallions for 60 to 70 minutes, manufacturing a stock mixture, manufacturing a porridge material by mixing and heating the stock mixture with main ingredients for 20 to 25 minutes, freeze-drying the porridge material for 70 to 80 hours, obtaining porridge material flakes by processing the freeze-dried porridge material, manufacturing rice porridge using mixed rice obtained by mixing glutinous rice with nonglutinous rice, and packing each of the porridge material flakes and the rice porridge.

A method of manufacturing instant porridge includes manufacturing stock by mixing and heating 1,000 parts by weight of water with 500 to 600 parts by weight of kelp, 100 to 150 parts by weight of white radishes, 120 to 130 parts by weight of onions, and 80 to 90 parts by weight of scallions for 60 to 70 minutes, manufacturing a stock mixture, manufacturing a porridge material by mixing and heating the stock mixture with main ingredients for 20 to 25 minutes, freeze-drying the porridge material for 70 to 80 hours, obtaining porridge material flakes by processing the freeze-dried porridge material, manufacturing rice porridge using mixed rice obtained by mixing glutinous rice with nonglutinous rice, and packing each of the porridge material flakes and the rice porridge.