The present invention relates to the field of food products, especially food products specifically designed for providing health benefits beyond the basic function of nutrition for a subject consuming the product on a regular basis, e.g. on a daily basis. According to the present invention eggs are produced, in particular chicken eggs, that are enriched in one or more pharmacologically active nutrients. The egg yolk obtained from the aforementioned eggs can suitably be used in high amounts as a component of a functional food product having all the characteristics that are normally required for such functional food products. A preferred example of a food product in accordance with the invention is a ready to drink shot containing approximately one whole egg yolk in a volume as small as 100 ml.

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.

An egg-based liquid mixture includes egg white and egg yolk. The total cholesterol content is reduced by at least 50% with respect to the total cholesterol content of a natural egg and the caloric content is reduced by at least 40% with respect to the caloric content of a natural egg.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

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 versatile culinary formulation is described. A mixture that includes the culinary formulation is prepared using any of the food preparation methods: cooking, baking, beverage crafting, refrigerating, or freezing. The culinary formulation is used in a plurality of recipes and reduces or eliminates the need for at least one ingredient in each recipe of the plurality of recipes. The flavor and texture of comestibles are enhanced by the culinary formulation. Comestibles prepared from the culinary formulation have a sweet, sour, salty, bitter, or savory taste. Accordingly, each time a comestible is prepared, its taste is the same as long as it is prepared using the culinary formulation. In addition, only the culinary formulation needs to be measured before it is added to a mixture. The ingredients already present in the formulation do not have to be measured or added individually. As a result, preparation of the comestible is more efficient. The culinary formulation may be dry or wet. The dry culinary formulation includes an egg powder, a dairy solid, and an additive. The wet culinary formulation includes an egg, a dairy product, and an additive. Furthermore, the additive is at least one of a flavor enhancer or a texture enhancer to improve the flavor or texture of the comestible, an anti-clumping agent or colorant to improve the appearance of the dry or wet culinary formulation, or a preservative to extend the shelf life of the dry or wet culinary formulation.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount of volatile small molecule compounds present in the heat treated pulse flour are decreased or increased.

Disclosed are techniques and systems for producing microbials having anaplerotic oils that are rich in odd-chain fatty acids, and other beneficial components, at higher concentrations than those present in other natural dietary sources of OCFA, at lower cost, and higher production yield. Further, disclosed are examples of incorporation of these higher concentration OCFA products into food for human and non-human animal consumption.