The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness.

The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness.

A pressure sensor and its use for visually determining whether a preselected pressure threshold has been achieved, for example during high pressure processing treatment of a foodstuff. The pressure sensor includes a contained color-changing system having a dye, a developer, and a solvent; upon achievement of the preselected pressure threshold, the dye and the developer interact, resulting in a visible color change. Further, the visible color change can be retained upon a decrease in pressure and upon an increase in temperature, thereby effectively recording the achievement of the preselected pressure threshold during the high pressure processing treatment.

A pressure sensor and its use for visually determining whether a preselected pressure threshold has been achieved, for example during high pressure processing treatment of a foodstuff. The pressure sensor includes a contained color-changing system having a dye, a developer, and a solvent; upon achievement of the preselected pressure threshold, the dye and the developer interact, resulting in a visible color change. Further, the visible color change can be retained upon a decrease in pressure and upon an increase in temperature, thereby effectively recording the achievement of the preselected pressure threshold during the high pressure processing treatment.

The invention provides a method for providing a non-uniform pigment distribution in a first plant part (110) of a pigment generating plant (100), which accumulates pigment upon exposure by light, during indoor cultivation of said plant (100), wherein the first plant part (110) comprises a second plant part (120) and a third plant part (130), the method comprising subjecting in a first lighting stage at least the first plant part (110) to first light conditions that inhibit or prevent pigment accumulation in said first plant part (110), and subsequently subjecting in a second lighting stage the second plant part (120) of said first plant part (110) to second light conditions that promote pigment accumulation in said second plant part (120) while subjecting the third plant part (130) of said first plant part (110) to third light conditions that inhibit or prevent pigment accumulation in said third plant part (130).

The invention provides a method for providing a non-uniform pigment distribution in a first plant part (110) of a pigment generating plant (100), which accumulates pigment upon exposure by light, during indoor cultivation of said plant (100), wherein the first plant part (110) comprises a second plant part (120) and a third plant part (130), the method comprising subjecting in a first lighting stage at least the first plant part (110) to first light conditions that inhibit or prevent pigment accumulation in said first plant part (110), and subsequently subjecting in a second lighting stage the second plant part (120) of said first plant part (110) to second light conditions that promote pigment accumulation in said second plant part (120) while subjecting the third plant part (130) of said first plant part (110) to third light conditions that inhibit or prevent pigment accumulation in said third plant part (130).

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Methods, assays and compositions for measuring intestinal permeability in subjects are provided. The methods and assays comprise the measurement of the level of food dyes, such as FD&C Blue No. 1, in blood samples shortly after the ingestion of the compositions. The methods disclosed herein are simple, cost-effective, reproducible and sensitive.

Disclosed herein are fermented food products and a method for producing fermented food products from a pulse. The method comprises the steps of cooking the pulse, wherein the pulse is provided in the form of flattened pulse fragments, and then fermenting the cooked flattened pulse fragments under conditions whereby the fermented food product is produced.