This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

The present invention relates to seaweed sourced food ingredient with improved functionality and improved sensory profile. The method of the invention contains a rehydrating step of pre-dried seaweed under combined control of temperature and pH, in the presence of a salt solution, in a way that said method does not lead to substantial chemical modification and extraction of phycocolloids in the seaweed, but still provides the food ingredient with improved functionality property and improved sensory profile.

The present invention relates to seaweed sourced food ingredient with improved functionality and improved sensory profile. The method of the invention contains a rehydrating step of pre-dried seaweed under combined control of temperature and pH, in the presence of a salt solution, in a way that said method does not lead to substantial chemical modification and extraction of phycocolloids in the seaweed, but still provides the food ingredient with improved functionality property and improved sensory profile.

Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product, comprising combining paramylon from Euglena sp. with a food composition, to form the food product thereof. The disclosure also relates to methods of encapsulating an oil with paramylon, to form an encapsulated oil thereof.

An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.

An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.

A method is provided for manufacturing edible glitter flakes for use as cake décor. The method prescribes steps for combining egg white with up to three secondary liquid ingredients of food coloring, food flavoring, and sweetener to form a homogeneous liquid mixture, and the mixture is poured into a pan to a depth of a desired thickness of the flakes, without causing substantial denaturation of the egg white. The mixture is dried to solid form, then shredded using a scraping blade to shed the flakes having the desired thickness. Edible dust is mixed throughout and adhered to the flakes to form a homogenous solid mixture having a light-reflecting quality.

A method is provided for manufacturing edible glitter flakes for use as cake décor. The method prescribes steps for combining egg white with up to three secondary liquid ingredients of food coloring, food flavoring, and sweetener to form a homogeneous liquid mixture, and the mixture is poured into a pan to a depth of a desired thickness of the flakes, without causing substantial denaturation of the egg white. The mixture is dried to solid form, then shredded using a scraping blade to shed the flakes having the desired thickness. Edible dust is mixed throughout and adhered to the flakes to form a homogenous solid mixture having a light-reflecting quality.

Contained herein are compositions of plant-based fermented products. Compositions of plant-based fermentation products may comprise at least about 5% whole oilseed material by dry weight, greater than 5% protein by caloric value, and one or more microorganisms. Alternatively, or in addition to, the composition may comprise at least about 5% oilseed material by dry weight and one or more microorganisms capable of degrading pigmented molecular compounds. The composition may be of a white or off-white color. Plant-based fermented products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof.

The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.