The present invention is directed to a food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product is bubble drink without tapioca starch.

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

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.

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.

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 a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

Glucose oxidase and further compositions are described. The glucose oxidase compositions have glucose oxidase and at least one ingredient selected from one or more of carbohydrate (e.g. dietary fibre or saccharide), polyol or sugar alcohol while further compositions are sweeteners, food, compositions for fortification of food, nutraceuticals and pharmaceuticals. The compositions incorporate low glycemic index nutritive compound of glycemic index less than 70, preferably less than 50, and are in the form of powders, granules, crystalline compositions, flours, pills, tablets, capsules, pellets, powder for oral suspensions, gels, liquid solutions and suspensions, and sterile preparations. The compositions regulate one or more disease/conditions, including but not limited to those associated with blood, kidney, thyroid, nerves, joints, weight, diabetes, oxidative stress, cardiovascular disease, insulin resistance, amyloid foot ulcers, cataract, glaucoma, hypertension, metabolic disorders, digestive disorders, polycystic ovarian syndrome, mastopathy, dupuytren's contracture, gingivitis, periodontitis, dental caries, mouth disorders, cognitive dysfunction, and Parkinson's disease.

Glucose oxidase and further compositions are described. The glucose oxidase compositions have glucose oxidase and at least one ingredient selected from one or more of carbohydrate (e.g. dietary fibre or saccharide), polyol or sugar alcohol while further compositions are sweeteners, food, compositions for fortification of food, nutraceuticals and pharmaceuticals. The compositions incorporate low glycemic index nutritive compound of glycemic index less than 70, preferably less than 50, and are in the form of powders, granules, crystalline compositions, flours, pills, tablets, capsules, pellets, powder for oral suspensions, gels, liquid solutions and suspensions, and sterile preparations. The compositions regulate one or more disease/conditions, including but not limited to those associated with blood, kidney, thyroid, nerves, joints, weight, diabetes, oxidative stress, cardiovascular disease, insulin resistance, amyloid foot ulcers, cataract, glaucoma, hypertension, metabolic disorders, digestive disorders, polycystic ovarian syndrome, mastopathy, dupuytren's contracture, gingivitis, periodontitis, dental caries, mouth disorders, cognitive dysfunction, and Parkinson's disease.