The invention relates to a process for producing a lactose-free milk powder with a fat-standardized content, such as whole milk, skim milk, lowfat milk, organic milk, non-organic milk and the like.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

Some embodiments of the invention include a composition and method for treating dysbiosis in infants. The composition may include a mixture of activated bifidobacteria and a complex oligosaccharide wherein the complex oligosaccharide may be derived from a human or non-human source.

Some embodiments of the invention include a composition and method for treating dysbiosis in infants. The composition may include a mixture of activated bifidobacteria and a complex oligosaccharide wherein the complex oligosaccharide may be derived from a human or non-human source.

A method for producing stirred yogurt, whereby raw milk is treated with a protein glutaminase to form a modified milk prior to fermentation with a starter culture. After fermentation, a gel structure of the resulting yogurt is then disrupted to form the stirred yogurt. Under such a sequence, stirred yogurts are formed having sufficiently high viscosities without the need for thickeners or cross-linking enzymes.

The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.

The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.