There is provided an oiliness-reducing agent that is capable of reducing the oiliness perceived when a person consumes a food product.

The oiliness-reducing agent is characterized by containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on an unrefined crude oil including an expressed oil of an oil and fat raw material or an extracted oil of the oil and fat raw material, or on an oil and fat that has passed through a degumming step, a deacidification step, or a bleaching step in steps for refining the unrefined crude oil.

The invention provides nanoemulsion for preparing plant-based meat, the nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion of the present invention can retain flavors after various cooking methods. The plant-based meat of the present invention can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer’s flavor expectations and perceptions. The plant-based meat of the present invention retains more flavors, so less flavoring is needed, and the cost will be reduced.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

Provided herein are compositions and methods to make and use engineered cells, for the purpose of increasing the cell density of a culture comprising metazoan cells and for the production of a cultured edible product.

The invention relates to a method for selective crystallization of 2′-FL from an aqueous solution comprising 2′-FL and one or more other fucosylated carbohydrates by adding acetic acid to the solution.

A system enables a consumer to place an order for a food item by entering characteristics and not necessary by its commercial name. The system prompts the consumer to enter the information about the desired food item and selects food items from a food database according to the characteristics entered. The selected food items are presented to the consumer for confirmation and the confirmed food item is sent to a selected restaurant for fulfillment.

A system enables a consumer to place an order for a food item by entering characteristics and not necessary by its commercial name. The system prompts the consumer to enter the information about the desired food item and selects food items from a food database according to the characteristics entered. The selected food items are presented to the consumer for confirmation and the confirmed food item is sent to a selected restaurant for fulfillment.

Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.

The present invention relates to: Two-spotted cricket powder and an extract thereof for food, drugs, and cosmetic materials; a preparation method of the Two-spotted cricket powder; a food composition or care food prepared using the powder; and uses of the food composition prepared using the Two-spotted cricket powder for the prevention and amelioration of sarcopenia and antioxidant effects. Sarcopenia-preventive functional food prepared using Two-spotted cricket is a highly value-added novel alternative protein-source food that can make a contribution in the future to the edible insects industry and across the industries related to functional food, inner beauty food materials, and food, and is also expected to contribute to diversifying food choices and improving nutrition among older populations that are increasing in an aging society.