The present invention relates to a composition in powder form comprising probiotic bacteria and at least one iron-milk protein complex. Such iron-milk protein complex advantageously does not cause significant reduction in the viability of the bacteria and thus such iron source is advantageously used to fortify a composition in powder form comprising probiotic bacteria.

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

A method for producing black ginseng concentrate is characterized by including steps of adding red ginseng to a continuous steaming-dryer followed by steaming, cooling, and drying to prepare black ginseng, carrying out extraction by adding alcohol to crushed black ginseng obtained by crushing the black ginseng prepared above followed by filtration to prepare black ginseng extract, and concentrating the black ginseng extract prepared above by using a plate type evaporative concentrator followed by heat treatment, and the present invention also relates to black ginseng concentrate prepared by the aforementioned method.

A method for producing black ginseng concentrate is characterized by including steps of adding red ginseng to a continuous steaming-dryer followed by steaming, cooling, and drying to prepare black ginseng, carrying out extraction by adding alcohol to crushed black ginseng obtained by crushing the black ginseng prepared above followed by filtration to prepare black ginseng extract, and concentrating the black ginseng extract prepared above by using a plate type evaporative concentrator followed by heat treatment, and the present invention also relates to black ginseng concentrate prepared by the aforementioned method.

The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon.

The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon.

We describe that carotenoids provide a prebiotic effect and can be used to improve the health of the gut microbiome.

We describe that carotenoids provide a prebiotic effect and can be used to improve the health of the gut microbiome.

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.