A method of freezing juice includes dispensing a predefined amount of the juice into a container, contacting at least one surface of the container with a mass of cooling agent, having a temperature below 78 C., to cool the juice to a cooled juice temperature between 68 C. and 78 C. The container is configured to, in a first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to 0 C. at a rate of between 1 C. and 2 C. per minute, and in a second cooling stage following the first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to the cooled juice temperature, at a rate of between 1 C. and 2 C. per minute. The temperature of the juice is then maintained between 68 C. and 86 C.

The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, the agricultural marc may be obtained from Chardonnay grapes, which when incorporated into chocolate can give the resulting composition an altered flavor and/or aromatic profile.

Embodiments herein relate to a human edible or drinkable product comprising an enhanced kava extract, wherein the enhanced kava extract comprises a kava product extracted using a material comprising CO2 and/or ethanol extraction method from a selected part of a kava plant and containing 50% or more of a kavalactone as measured by HPLC, wherein the kava plant is not a wild type kava such that the kava product is safe for human consumption, wherein the composition further comprises an additive comprising a tetrahydrocannabinol extract, a cannabidiol extract, a hemp extract or combinations thereof. In one embodiment, the enhanced kava extract comprises a kava product extracted using a non-organic solvent.

The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, the agricultural marc may be obtained from Chardonnay grapes, which when incorporated into chocolate can give the resulting composition an altered flavor and/or aromatic profile.

This document provides methods and systems for stabilizing nicotine and incorporating nicotine into one or more oral products. This document also provides oral products. Nicotine can be stabilized by mixing nicotine with a silicon oxide-containing porous solid such that the nicotine absorbs into pores of the porous solid to form a porous solid-nicotine mixture. In some cases, a porous solid-nicotine mixture can be combined with one or more binders and molded into an oral product.

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided.

This invention relates to compositions, and methods of use thereof, for (i) enhancing executive cognitive function(s) (for example, decision making, planning, working memory, multitasking, judgment, numerical problem-solving, reading comprehension), and/or (ii) increasing blood flow in brain vasculature, comprising administering to a subject in need thereof, certain polyphenols such as flavanols, procyanidins, or pharmaceutically acceptable salts or derivatives thereof.

This invention relates to compositions, and methods of use thereof, for (i) enhancing executive cognitive function(s) (for example, decision making, planning, working memory, multitasking, judgment, numerical problem-solving, reading comprehension), and/or (ii) increasing blood flow in brain vasculature, comprising administering to a subject in need thereof, certain polyphenols such as flavanols, procyanidins, or pharmaceutically acceptable salts or derivatives thereof.

Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.

Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.