The invention of the present disclosure is that of functional packaging systems useful for reducing the separation of solid and liquid constituents of its contents. The invention is particularly useful for preventing the undesirable separation of solid and oil phases of food products such as natural peanut butter that is manufactured without the use of undesirable additives such as hydrogenated vegetable oils, lecithin, monoglycerides, diglycerides and other substances that slow separation of the solid and oil phases from one another. In one embodiment, the invention comprises a container with a rotating base which when rotated actuates the agitation of the product contained within, as a result of the concurrent rotation of one or more axes configured with an agitator or equivalent means of stirring or mixing the contents. The invention is further provided with hermetic sealing means and the like to ensure food safety.

The disclosure provides compositions comprising cannabinoids and active ingredients and/or excipients and methods of producing the compositions.

The present invention relates to a food product for consumption by both people and pets, comprising: (a) manufacturing practices which support both a human and a pet consumption; (b) ingredients which support consumption by both a person and a pet; (c) nutrition values which support consumption by both a person and a pet; (e) a recipe which is appealing for both a person and a pet.

The present invention relates to a food product for consumption by both people and pets, comprising: (a) manufacturing practices which support both a human and a pet consumption; (b) ingredients which support consumption by both a person and a pet; (c) nutrition values which support consumption by both a person and a pet; (e) a recipe which is appealing for both a person and a pet.

The invention relates to uses of hydrocarbon/lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.

The invention relates to uses of hydrocarbon/lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.

A flavor composition comprising a peptide which comprises pyroglutamic acid or -glutamic acid, a second amino acid and optionally a third amino acid. The peptides can be added to a food product to increase saltiness, umami, bitterness, astringency or sourness intensity.

A flavor composition comprising a peptide which comprises pyroglutamic acid or -glutamic acid, a second amino acid and optionally a third amino acid. The peptides can be added to a food product to increase saltiness, umami, bitterness, astringency or sourness intensity.

A pure peanut butter is prepared by compounded peanut varieties. The raw material of the pure peanut butter includes: 50 to 90 parts of high oleic peanuts and 10 to 50 parts of high sugar peanuts. The preparation method is as follows: high oleic peanuts and high sugar peanuts are respectively baked, the baking conditions for the high oleic peanuts are as follows: a baking temperature of 140 to 180 C., and a baking time of 15 to 35 minutes; the baking conditions for the high sugar peanuts are as follows: a baking temperature of 130 to 160 C., and a baking time of 10 to 30 minutes; and the baked high oleic peanuts and high sugar peanuts are subjected to ventilation and cooling, and after removal of peanut skin, mixed and then subjected to coarse grinding and fine grinding.

A pure peanut butter is prepared by compounded peanut varieties. The raw material of the pure peanut butter includes: 50 to 90 parts of high oleic peanuts and 10 to 50 parts of high sugar peanuts. The preparation method is as follows: high oleic peanuts and high sugar peanuts are respectively baked, the baking conditions for the high oleic peanuts are as follows: a baking temperature of 140 to 180 C., and a baking time of 15 to 35 minutes; the baking conditions for the high sugar peanuts are as follows: a baking temperature of 130 to 160 C., and a baking time of 10 to 30 minutes; and the baked high oleic peanuts and high sugar peanuts are subjected to ventilation and cooling, and after removal of peanut skin, mixed and then subjected to coarse grinding and fine grinding.