High quality, portable, convenient, nutritious, packaged food products are provided, as well as processes for preparing packaged food products. Packaged food products comprise wet food systems of hydrated high β-glucan cereal acidified with acid or acid solutions having a pKa in a range of 1.9-2.2. This product can include non-citrus fruit, vegetable, and/or hydrated mucilaginous seeds mixed with hydrated, acidified high β-glucan cereal. Also, packaged food products comprise wet food systems of vegetable, or vegetable and non-citrus fruit acidified with acid or acid solutions having a pKa in a range of 1.9-2.2. This product can be packed in 100% juice or with other ingredients including sweeteners, flavors, and non-dairy milk, amongst others. High β-glucan cereal, non-citrus fruit, and/or vegetables formulated with packaged food products retain texture, flavor, color, and visual appearance after commercial processing and during storage.

The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

A solid food composition which achieves both chewy texture and easiness in biting off is provided. A solid food composition includes a foodstuff containing insoluble dietary fibers. The solid food composition contains edible part and insoluble dietary fiber localized site of one or more foodstuffs containing insoluble dietary fibers. The content of the foodstuff is 5 to 95 mass %, insoluble dietary fiber content is equal or greater than 3 mass %, moisture content is less than 30 mass %, 50% integrated diameter of particle size in aqueous dispersion of the solid food composition after ultrasonication is more than 5 μm and 1,000 μm or less and an average of minimum differential value is equal or greater than −900 kN/m.sup.2%.

A method for fixing solid particles to a dry food sheet includes the following steps. Two rollers are provided, and a distance between the two rollers is maintained from 6 mm to 30 mm. The two rollers are heated to a range from 120° C. to 180° C. Solid particles and a food slurry with a viscosity from 25,000 cp to 100,000 cp are mixed to form a food mixture and poured over the two rollers. The two rollers are rotated to pass the food mixture through the two rollers. After the food mixture adhered to the two rollers are heated for a drying time period from 100 seconds to 600 seconds, the dried food mixture is scraped off from the two rollers.

Snack bars incorporating more than 4 grams of prebiotic fiber derived from Chicory root fiber and methods of making such snack bars are described herein. The snack bars may incorporate chicory root fiber, coconut, dried fruits, with or without, nuts pieces, chocolate, seeds, probiotics, vitamins, minerals, herb, spices, and oils held together by a binder comprising chicory root fiber and may be enrobed with chicory root fiber as the outer coating. The methods may include mixing chicory root fiber into a binder made with honey and or syrup, mixing binder with a creamy crunchy chewy grain composition, add any additional ingredients, press into desired thickness, cut into bars, enrobe bars with treatments of chicory root fiber, and heat treatment processes to melt the chicory root fiber and form a uniform glossy surface that is appealing to the customer, and reducing water activity.

A method for preparing a pumpable batch composition of stone fruit and/or nut fruit seeds, in particular nuts, almonds or nut and almond mixtures, with the following steps: Breaking open of the already pitted or stoned stone-fruit or nut-fruit seeds first takes place by pre-crushing. A hot air and/or vacuum exposure of the composition arising from the pre-crushing then takes place for the purpose of breaking open its cells. This is followed by a usually single-stage, optionally also multi-stage, further grinding of the composition arising from the pre-crushing and the hot air or vacuum exposure to form a pumpable batch composition.

A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 μm, preferably between 10 and 40 μm, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 μm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 μm in relation to the non-macerated state.