A method for managing different stages in a women's life, the stages related to the reproduction cycle of women. The method includes the steps of recognizing a plurality of stages in a women's life and preparing a kit for each stage. Each kit includes printed publications and healthcare products for use in the management of the stage. The printed publication includes information about the stage and instruction of using healthcare products.

A method for managing different stages in a women's life, the stages related to the reproduction cycle of women. The method includes the steps of recognizing a plurality of stages in a women's life and preparing a kit for each stage. Each kit includes printed publications and healthcare products for use in the management of the stage. The printed publication includes information about the stage and instruction of using healthcare products.

A method for managing different stages in a women's life, the stages related to the reproduction cycle of women. The method includes the steps of recognizing a plurality of stages in a women's life and preparing a kit for each stage. Each kit includes printed publications and healthcare products for use in the management of the stage. The printed publication includes information about the stage and instruction of using healthcare products.

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

The present invention relates to an edible product, which comprises a fibrous plant product and a plant extract applied thereto. Further, the invention relates to a corresponding method for producing said edible product and its use in at least one of food, food supplement, medicinal, cosmetic, well-being, nutraceutical or phytotherapeutical applications. The plants used may be all plants comprising one or more substances of interest for an edible product.

The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: optionally withering the plant leaves, optionally rolling the plant leaves, optionally fermenting the plant leaves, and drying the plant leaves. In order to reduce the expenditure in costs, time and energy of conventional methods for processing plant leaves and for producing a fermented product from plucked plant leaves, respectively, it is provided according to the invention that the plant leaves are conditioned by applying an electric field.

The present invention provides dried edible mushrooms impregnated with at least one supplemental flavoring agent, products comprising them and processes for the preparation thereof.

This is an invention of a process and combination of ingredients to bring a novel tea that is ready to drink. This tea is ginseng, goji berry, don quai, and red date based, not tea leaf based. There are currently no other products on the United States market that is similar to this one hence the novelty. The process of making a drinkable product that is shelf stable include brewing the ingredients, and adding additional flavoring agents and or compounds.

Brewing the ingredient requires a long process of initially high heat (up to 210 degrees Fahrenheit), then rapidly cooling the vessel to allow a slow brewing process of down to 50 degrees Fahrenheit for at least 3 hours. This tea has a lot of solid material left over from the brewing process and is not easy to drink with the remaining particles, hence the filtration process is integral to allow for a ready to drink product with the proper texture. Without the filtration process, this product is not viable.

This is an invention of a process and combination of ingredients to bring a novel tea that is ready to drink. This tea is ginseng, goji berry, don quai, and red date based, not tea leaf based. There are currently no other products on the United States market that is similar to this one hence the novelty. The process of making a drinkable product that is shelf stable include brewing the ingredients, and adding additional flavoring agents and or compounds.

Brewing the ingredient requires a long process of initially high heat (up to 210 degrees Fahrenheit), then rapidly cooling the vessel to allow a slow brewing process of down to 50 degrees Fahrenheit for at least 3 hours. This tea has a lot of solid material left over from the brewing process and is not easy to drink with the remaining particles, hence the filtration process is integral to allow for a ready to drink product with the proper texture. Without the filtration process, this product is not viable.

Included in the present invention are a method for preparing tealeaf extracts having different tastes, and a beverage prepared using extracts made by the method. The method involves adding tealeaves to an extraction column, performing continuous extraction using water at 5 C.-140 C. at a flow rate of 20-200 mL/min, collecting liquid extracts in sections, and drawing a relative taste intensity curve; and according to a taste variation shown in the relative taste intensity curve, recombining collected liquid extracts of different sections. The method of the present invention can produce tealeaf extracts having high grade taste and high concentration without the need for a concentration step, the extraction yield is high, and the sensory attributes of the tealeaf extracts can be rebalanced in a very flexible manner, so as to obtain beverages of different tastes.