Gender specific synthetic nutritional compositions for infants 4 to 8 months of age, 1 to 2 months of age, or up to 1 month of age. The concentration of methionine is adapted based on that found in human milk produced for an infant of the same gender and age. Also provided are nutritional systems including the gender specific synthetic nutritional compositions, and methods of using the compositions and the systems.

Gender specific synthetic nutritional compositions for infants 4 to 8 months of age, 1 to 2 months of age, or up to 1 month of age. The concentration of methionine is adapted based on that found in human milk produced for an infant of the same gender and age. Also provided are nutritional systems including the gender specific synthetic nutritional compositions, and methods of using the compositions and the systems.

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45 C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96 C. to 99 C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45 C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96 C. to 99 C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein, nut solids such as almond solids, sugar solids and optionally an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt % saturated oil, 0.5-4 wt % vegetable protein, 1-8 wt % nut solids, 10-25 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer.

A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein, nut solids such as almond solids, sugar solids and optionally an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt % saturated oil, 0.5-4 wt % vegetable protein, 1-8 wt % nut solids, 10-25 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer.

The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.

Embodiments herein relate to a concentrate of a kavalactone and methods for making the same, as well as products containing the concentrate, the concentrate comprising a noble kava comprising kavain, dihydrokavain, methysticin, dihydromethysticin, yangonin, and desmethoxyyangonin, wherein the concentrate comprises 10% or more of the kavalactone as measured by HPLC.

Embodiments herein relate to a concentrate of a kavalactone and methods for making the same, as well as products containing the concentrate, the concentrate comprising a noble kava comprising kavain, dihydrokavain, methysticin, dihydromethysticin, yangonin, and desmethoxyyangonin, wherein the concentrate comprises 10% or more of the kavalactone as measured by HPLC.

Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.