A ready-to-use emulsified food formulation containing a vegetable in a finely divided form, vegetable oil, water, and an oleaginous seed in a finely divided form and, present in an amount of between 0.1% and 15% by weight, is disclosed. The emulsified food formulation is free of thickeners, emulsifiers and stabilizers and is obtained by homogenization carried out at a pressure greater than or equal to 10000 kPa. The emulsified food formulation is characterized by having a modal diameter of the particles contained therein of greater than or equal to 300 μm and by containing a vegetable fiber in a finely divided form having a fiber content of greater than (70)% w/w and a water binding capacity of greater than 5 g water/g dry matter.

A method of processing an oil cake and/or extraction meal and/or a powder (P.1) from portions of seeds (S.1) containing oil such as mustard, crambe, sunflower, pumpkin seeds, hemp, linen, or rape is configured such that the material of the oil cake or powder (P.1) is subjected to a heating and to a texturing for forming a food (P.5) that contains fiber.

The present disclosure provides a method of producing a sesame oil meal extract having anti-colitis effect by ultrasonically extracting sesame oil meal using water as a solvent. The sesame oil meal extract according to the present disclosure has the effect of inhibiting weight loss, stool abnormalities, rectal bleeding, and a reduction in colon length, and inhibiting the expression of inflammation-mediated cytokines IL-6, IL-1β, and TNF-α, and thus a composition comprising the same as an active ingredient is a composition capable of preventing/improving or treating inflammatory diseases, particularly colitis diseases, and may be usefully used in various industrial fields such as pharmaceuticals or functional health foods.

Described are methods and/or techniques for the production of culinary nut extracts, which simultaneously result in extracts and non-dairy products with favorable organoleptic properties, tasty appearance and high yields of nutritionally useful components, and which may be performed in a simple, rapid and cost-effective manner. In addition, the described methods are capable of processing in-shell culinary nuts to make effective use of the high contents of bioactive materials present in shell material. Specifically, the invention relates to a method for processing culinary nuts, comprising the steps of: a) adding water to culinary nuts to form a suspension; b) wet grinding said suspension in one or more steps to an average particle size of less than 100 μm; and c) separating the suspension into at least a solid phase comprising culinary nut solids and a liquid phase comprising culinary nut milk. Furthermore, a nut milk, edible nut-based products comprising the solid phase obtained by the aforementioned method or the nut milk, as well as nut oil extracts are disclosed.

The disclosed invention includes a description of a phase-stable protein beverage. In addition, method of making a phase-stable protein beverage, that may be substantially or entirely free of rheology modifying and emulsifying chemical ingredients. Additionally, particular embodiments include the production of a substantially, non-dairy, protein beverage with extended shelf life.

A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1:1.

The present invention is directed to functional food compositions comprising collagen. In one embodiment, the invention relates to a collagen and nut protein blend, wherein the composition is a solid or semi-solid that is shelf-stable and has a soft texture. The present invention also includes compositions with other nut protein blends, and compositions that further do not contain gluten. A method of making the compositions of the present invention is also claimed.

The present invention relates to the field of the food industry, which describes invented formulas for food products made from a particularly high amount of lyophilized powder and a technology for their production. Foods produced of freeze-dried powder, vegetable butter and protein isolates (with or without the addition of natural spices) have a natural character, particularly high biological activity and a long shelf life. These foods can be consumed as candy, snacks, or individual meal pack. Unique manufacturing technology does not require additional lyophilization after formulation, thus it is fast and efficient.

An engineered food product includes a mold tray, a molded egg product disposed in the mold tray. The molded egg product includes a white layer conforming to an interior surface of the mold tray, the white layer comprising an annealed hydrocolloidal mixture of one or more nut milks, a vegan thickener, and a first fired salt and a yolk ball supported by the white layer, the yolk ball comprising a matte volume of a second mixture, the second mixture comprising a nut blend, a vegan colorant and a second fired salt.

A method for preparing a hummus mix, including the steps of: (a) filling a container with fresh hummus ingredients from a predetermined recipe; (b) sealing the container; and (c) processing the filled container using a thermal processor to, in turn, generate a hummus mix with an extended shelf-life.