The present invention relates to the use of one or more nucleotides selected from the group consisting of GMP (guanosine monophosphate) and IMP (inosine monophosphate), a first amino acid selected from the group consisting of alanine, histidine and glycine or a mixture thereof; a second amino acid selected from the group consisting of proline and threonine or a mixture thereof; and furaneol for increasing the palatability of a foodstuff to a companion animal. The invention also relates to a pet food-stuff or supplement comprising one or more nucleotides selected from the group consisting of GMP and IMP, a first amino acid selected from the group consisting of alanine, histidine and glycine or a mixture thereof; a second amino acid selected from the group consisting of proline and threonine or a mixture thereof; and furaneol, and also to a method of increasing the palatability of a food-stuff to a companion animal.

Disclosed is the use of at least one, preferably two, three, four or more compounds according to Formula (I)

##STR00001## wherein R1=H or OH R2=H or Apiose R3=H or Rhamnose as sweetener and/or sweetness enhancer and/or masking agent for the unpleasant taste of another sweetener.

A taste enhancing composition comprising plants from the Apiaceae family and having a taste-effective glutamate content along with a method of producing a taste enhancer by reducing biotin in a fermentable carbohydrate prior to bacterial fermentation are provided.

The present invention relates to a process for preparing a hemp seed extract that is useful as a flavoring composition in food and beverages. The method does not involve the use of re-agents that would impair the taste of the resulting extract, in particular organic solvents. The invention also relates to a hemp seed extract that can be prepared by use of the process of the invention. The invention also relates to the use of the hemp seed extract of the invention as a flavoring composition, in particular in food and beverages. Finally, the invention also relates to foods or beverages comprising a hemp seed extract of the invention.

The invention provides compounds as allosteric modulators that are useful as sweet flavor enhancers. The present invention also includes ingestible compositions comprising the present compounds and methods of enhancing the sweet taste of sweeteners and sugars.

A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

The present invention is a system and method for calculating the differences in chemical and/or mineral constituencies present in the makeups of a source water profile and a target water profile and calculating an optimized routine for altering the source water profile to mimic the target water profile. The present innovation utilizes an optimization function to determine the constituent differences and to derive a dosing routine to mix one or more batches of output mixture. The present innovation employs a dosing machine to affect the routine determined by the optimization function. In an embodiment the dosing machine utilizes one or more ingredient-dedicated peristaltic pumps to mix ingredients into one or more output mixture batches and deliver the one or more output mixture batches to a human user.

Provided is a technology to enhance the saltiness of food. The saltiness of food is enhanced by adding the following ingredients (A) to (D): (A) potassium chloride; (B) arginine or a salt thereof; (C) lysine or a salt thereof; and (D) a nucleic acid-containing yeast extract.

Sweetener compositions comprising a flavor/taste modifying agent; and a high intensity sweetner (HIS) are discosed. The flavor/taste modifying agent is present at an amount sufficient to enhance a flavor and/or taste profile of the HIS in the sweetener composition.

A method of enhancing the sweetness of sweetener in a beverage or food product comprising adding Hesperetin Dihydrochalcone to the product in an amount of 2 ppm to 50 ppm by weight of the total weight of the product. Also provided here is a beverage or food product comprising Hesperetin Dihydrochalcone in an amount of from 2 to 50 ppm, by weight, of the total weight of the product.