Described is a shelf stable food composition that includes a novel continuous component that incorporates a nut butter as a major ingredient. A continuous component includes a nut butter, a structuring fat, a syrup, and added micro-particulates, and remains surprisingly stable over a room temperature shelf life. In some cases, a shelf stable food composition can also include a macro-particulate component in an amount of up to 60% by weight of the food composition. Methods of making a shelf stable food composition are also described.

Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in manufacturing filled cluster products. Typical filled cluster products with delicate extrusions have an outer shell with a high binder to exclusion ratio and significant sugar content. Disclosed herein are methods and formulations for the manufacture of filled cluster products having low binder to exclusion ratio and a low sugar content.

The present invention relates to a fermentation kit for the home preparation of plant juice fermentation products, also called plant-based milks, in particular fermented milks or liquid, stirred or firm yogurts, with ferments and at least one texture agent miscible with water at a temperature of 10° C. to 30° C.

A fasting bar to be used for an intermittent fasting-mimicking meal includes any combination of macadamia nuts; honey; pecans; almonds; almond butter; coconut; inulin; flax seeds; coconut oil; cocoa derivatives; and coconut flour.

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

The invention relates to a containerization system for dispensing a foamable food product comprising a single chamber pressure-resistant container comprising a base, a sidewall, and a nozzle, a food product composition comprising a food product and water, and a propellant. The invention is also directed to a process wherein the food product composition and propellant are combined to form a foamable mixture and the foamable mixture is disposed within a container such that the mixture expands in volume when it is released from the container, forming a foamed food product.

A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose, 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.

A method for improving immune profile and function in adults and elderly is provided. The method includes a step of providing or administering a ketogenic fasting mimicking diet to a normal subject or a subject in need of immune profile and function improvement.

A method for improving immune profile and function in adults and elderly is provided. The method includes a step of providing or administering a ketogenic fasting mimicking diet to a normal subject or a subject in need of immune profile and function improvement.

A dietary composition and method for treating a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength. The method includes a step of administering an FMD to a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength for a first time period.