A strain of Yarrowia lipolytica has a deposit number of GDMCC No: 60782, and has been deposited on Sep. 20, 2019, in Guangdong Microbial Culture Collection Center located at Guangdong Institute of Microbiology, 5th Floor, Building 59, No. 100 Xianliezhong Road, Guangzhou City. A low-sugar and low-fat nutritional powder of desiccated coconut is prepared by: mixing a desiccated coconut with water, and heating; then pulping the heat-treated desiccated coconut, homogenizing an obtained coconut milk, adjusting a pH value, and sterilizing, to obtain a desiccated coconut suspension; inoculating a culture solution of the Yarrowia lipolytica in the desiccated coconut suspension after being cooled, and fermenting; and sterilizing an obtained fermentation broth, spray drying, and pulverizing, to obtain the low-sugar and low-fat nutritional powder of desiccated coconut. The above-mentioned nutritional powder of desiccated coconut is abundant in nutrition, has a strong coconut flavor, and is suitably used as instant drinks for all people.

A traditional method for making, pasteurizing and packaging preservative-free, fresh food product comprising chickpeas, such as hummus that involves a continuous process in which the temperature does not deviate more than 50° C. from the cooking step until just prior to packaging. In one embodiment, the method comprises cooking the chickpeas from 110° C. to 125° C. while under pressure within the closed vessel, which is followed by adding raw ingredients to the cooked chickpeas at a temperature ranging from 75° C. to 85° C., which is immediately followed by a pasteurization at a temperature ranging from 70° C. to 80° C., such as approximately 75° C. Only after this pasteurization step is the temperature reduced in a multi-step cooling process. A fresh, preservative-free, fresh food product comprising chickpeas, such as hummus made according to the present method is also disclosed.

Disclosed herein is an all-natural sugar substitute composition-of-matter, which includes an indigestible soluble fiber ingredient, a natural high-potency sweetening ingredient, a flavor-balancing ingredient, a taste-balancing ingredient, and a tiger nut product ingredient, which can replace sugar in any food, cosmetic or pharmaceutical product.

The present invention relates to a cereal product comprising a fermented slurry of rice flour made from koji rice (fermented rice). The fermented rice flour provides a natural and mild sweetness and glue for binding but is not too sticky during coating. The use of the slurry allows for a reduction/removal of added (refined) sugar in the final product because the fermented cereal slurry brings natural sweetness.

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

The present invention discloses a preferably single-serve and disposable container and lid packaging system for facilitating the preparation of a fresh food item to a desired consistency. The container contains a pre-measured amount of a main food item to be prepared, and its side wall has at least one visual indicator indicating an amount of liquid to add to the container and to be mixed with the main food item. The invention is particularly useful for making a single-serve portion of ready-to-eat tahini by adding a lemon juice mix contained in the lid, adding water to a visual fill-to line in the container containing raw tahini (or the lid), and then thoroughly mixing the 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.

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.

A roasting and glazing apparatus includes a roaster, an agitator mounted within the roaster bowl for mixing a mixture of nuts and sugar during a roasting or glazing operation, a heater controlled to heat the roaster bowl during the roasting or glazing operation, and a cover removably mounted to the roaster bowl. The cover includes a reservoir for receiving water from a user and restricting water flow from the reservoir into the mixture of nuts and sugar in the roaster bowl. The cover and the roaster bowl together define a vent on a side of the cover opposite the reservoir. The vent is configured to direct steam out of the roaster bowl in a direction away from the reservoir.