The present disclosure generally relates to compositions and methods for suppressing food cravings, promoting weight loss, and/or preventing and/or treating overweight or obesity. More specifically, the present disclosure is directed to clean label meal replacement bars and methods for making and using same. The disclosed meal replacement bar contains a base material including real food and/or natural ingredients providing proteins, carbohydrates, fats, and/or fiber; at least one natural binding agent to bind together the base material; and vitamins and minerals to provide complete nutrition. The disclosed meal replacement bar preferably is made from less than 15 ingredients in total and provides about 160 kcal energy and about 16 g of protein for a bar of about 44 g; or provides about 200 kcal of energy and about 20 g of protein for a bar of about 55 g.

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperature is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, corn syrup in an amount of about 40% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, corn starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight.

A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperature is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, corn syrup in an amount of about 40% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, corn starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight.

The present invention provides lipid-based nanoparticles (e.g., liposomes or exosomes) having CD47 on their surface and comprising a therapeutic agent (e.g., a therapeutic protein, an antibody, an inhibitory RNA, and/or a small molecule drug). Furthermore, the present invention provides for use of such lipid-based nanoparticles in therapy.

Described is a process for creating almond pt, a vegan spread. The ingredients include almonds, olives, one or more vinegars, water, oil, garlic, white pepper and black pepper. The almonds are initially soaked for approximately 24 hours at room temperature in low pH salt solution. The almonds are then combined and processed with other ingredients. The result is a healthy and appealing alternative substantially similar in consistency and satiety as a traditional liver pate.

Described is a process for creating almond pt, a vegan spread. The ingredients include almonds, olives, one or more vinegars, water, oil, garlic, white pepper and black pepper. The almonds are initially soaked for approximately 24 hours at room temperature in low pH salt solution. The almonds are then combined and processed with other ingredients. The result is a healthy and appealing alternative substantially similar in consistency and satiety as a traditional liver pate.