The present invention aims to provide colored foods that retain their inherent good flavors and which yet feature suppressed fading of dyes. Provided are colored foods that contain rosmarinic acid and which are reduced in the contents of luteolin-3-glucuronide, carnosic acid, and carnosol.

A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen. The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.

A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen. The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.

Systems and methods for preparing and dispensing single serving gelatin-based food products in an efficient and cost-effective way. A gelatin-based product making device includes a container receiving portion configured to removably receive one or more disposable dry ingredients containers that store dry ingredients used to make the gelatin-based products. The device is operative to automatically mix the dry ingredients with a liquid, heat the mixture, and rapidly cool the mixture to form a batch of gelatin-based product. The device includes a dispenser operative to dispense single servings of the gelatin-based product into cups that may be provided to consumers.

The present invention relates to an oenological product intended to be used in making wine or spirits. This product includes a piece of wood made of compressed pieces of oak wood.

The disclosure relates to compositions and methods for adding beta glucosylceramide and/or Cremophor EL (CE), or an adjuvant selected from polyethylene glycol and beta cyclo dextrin or any type of beta or alpha glucosylceramide with/without CE, or CE alone, to drinks or foods to serve as liver protectors, sugar protectors, and anti inflammatory protectors.

The present disclosure relates to a chewable non-gelatin soft capsule for encapsulating a bite size of semi-solid or a sip size of liquid material, the bite size of semi-solid or sip size of liquid material comprising an aqueous content of more than 20%, comprising a heat-sealable and thermoformable membrane of 0.9 to 2 mm in thickness, and a method of preparing non-gelatin soft capsules, the method comprising the general step of thermoforming a gelified film (membrane) into a capsule to will be filled with (mainly) food and/or beverages and to provide the organoleptic qualities and properties of food.

The present disclosure relates to a chewable non-gelatin soft capsule for encapsulating a bite size of semi-solid or a sip size of liquid material, the bite size of semi-solid or sip size of liquid material comprising an aqueous content of more than 20%, comprising a heat-sealable and thermoformable membrane of 0.9 to 2 mm in thickness, and a method of preparing non-gelatin soft capsules, the method comprising the general step of thermoforming a gelified film (membrane) into a capsule to will be filled with (mainly) food and/or beverages and to provide the organoleptic qualities and properties of food.

The invention relates to a plant-based water extracted from plants such as a fruit and/or a vegetable and/or a plant, the water containing a total concentration of dissolved substances in the plant-based water, in an amount up to 15 mg/l, the water having a pH of from 4 to 7, an rH2 that is neutral or close to neutral and a very low conductivity of less than 50 uS/cm.

The invention relates to a plant-based water extracted from plants such as a fruit and/or a vegetable and/or a plant, the water containing a total concentration of dissolved substances in the plant-based water, in an amount up to 15 mg/l, the water having a pH of from 4 to 7, an rH2 that is neutral or close to neutral and a very low conductivity of less than 50 uS/cm.