An oral tobacco composition in which sensations to the throat and esophagus that are characteristic of raw tobacco are selectively removed, and a production method thereof are provided. Provided is an oral tobacco composition in which the ratio of total content of one or more of citric acid, malic acid, succinic acid, acetic acid and formic acid to the nicotine content (A/N) is 1.30 or less.

The disclosure provides a composition including a filler, a lipid having a melting point of about 29° C. or above, water, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, which is optionally substantially free of isomalt and substantially free of tobacco material, excluding any nicotine component present, based on the total weight of the composition. The disclosure also provides compositions including a filler, a lipid having a melting point of about 29° C. or above, water in an amount of at least about 15% by weight, based on total weight of the composition, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient.

The disclosure provides a composition including a filler, a lipid having a melting point of about 29° C. or above, water, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, which is optionally substantially free of isomalt and substantially free of tobacco material, excluding any nicotine component present, based on the total weight of the composition. The disclosure also provides compositions including a filler, a lipid having a melting point of about 29° C. or above, water in an amount of at least about 15% by weight, based on total weight of the composition, and a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient.

The disclosure provides pouched products configured for oral use, including a material within a porous pouch, where the porous pouch has four sides of small dimension, where the porous pouch has four sides of large dimension, and/or wherein the porous pouch has a shape other than square or rectangular, e.g., a rounded shape. The disclosure further provides methods of providing a modified mouthfeel with respect to conventional pouched products by providing pouched product in such sizes and/or shapes.

This document relates to smokeless products containing one or more non-tobacco plant materials. Certain embodiments described in this document relate to smokeless products containing one or more tobacco-alternative plant materials and having properties similar to tobacco-containing oral products.

This document relates to smokeless products containing one or more non-tobacco plant materials. Certain embodiments described in this document relate to smokeless products containing one or more tobacco-alternative plant materials and having properties similar to tobacco-containing oral products.

An method for imparting an organoleptic quality to a tobacco industry product using a sensate substance obtained from a donor product, the method comprising repeatedly circulating a fluid in a closed loop through a donor product storage chamber containing a donor product and a recipient product storage chamber containing a batch of tobacco industry product so that at least one sensate substance obtained from the donor product is conveyed from the donor product storage chamber into the recipient product storage chamber and into contact with the tobacco industry product to impart an organoleptic quality thereto.

An method for imparting an organoleptic quality to a tobacco industry product using a sensate substance obtained from a donor product, the method comprising repeatedly circulating a fluid in a closed loop through a donor product storage chamber containing a donor product and a recipient product storage chamber containing a batch of tobacco industry product so that at least one sensate substance obtained from the donor product is conveyed from the donor product storage chamber into the recipient product storage chamber and into contact with the tobacco industry product to impart an organoleptic quality thereto.

Provided herein are genetic markers and a coding sequence associated with a low- or ultra-low anatabine trait in tobacco.

Provided herein are genetic markers and a coding sequence associated with a low- or ultra-low anatabine trait in tobacco.