Techniques for implementing enterprise search using database views are disclosed. In some example embodiments, a computer-implemented method comprises: receiving database queries; generating, for each database query, a corresponding database view comprising a result set arranged in one or more fields of a table; storing the corresponding database views of the database queries; generating a corresponding search configuration for each one of the stored database views, the corresponding search configuration indicating the field(s) of the table of the stored database view; storing the corresponding search configurations for the stored database views; receiving an enterprise search query comprising one or more terms entered via a full-text search field; generating search results for the enterprise search query based on the term(s) using the stored search configurations to access data in the field(s) of the tables of the stored database views; and causing the generated search results to be displayed.

Embodiments herein relate to air-fried snack food products and related methods. In an embodiment, a method of preparing a reduced fat fried snack product is included. The method can include preparing discrete units of a snack product, par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent, and frying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent. Other embodiments are also included herein.

Embodiments herein relate to air-fried snack food products and related methods. In an embodiment, a method of preparing a reduced fat fried snack product is included. The method can include preparing discrete units of a snack product, par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent, and frying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent. Other embodiments are also included herein.

Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.

Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.

A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.

The present invention provides a high rebaudioside D-content stevia plant comprising rebaudioside D at higher content as compared with the wild type stevia species. The present invention also provides a method of producing such a high rebaudioside D-content stevia plant, and a dried leaf and an extract obtainable from such a plant.

Disclosed are baked goods containing non-dairy protein. Examples of the disclosed baked goods include quick breads. An example quick bread includes muffins that contain salt-precipitated plant proteins (e.g., from pea) at levels surpassing 9 or more grams per 90-gram muffin. The muffins are fully formed (i.e., not collapsed), are neutral in flavor with no bitter aftertaste and are hypoallergenic or non-allergenic. In some examples, the baked goods are vegetarian, do not contain eggs, or are vegan. In some examples, the only source of protein in the baked goods comes from plant proteins.

Disclosed are baked goods containing non-dairy protein. Examples of the disclosed baked goods include quick breads. An example quick bread includes muffins that contain salt-precipitated plant proteins (e.g., from pea) at levels surpassing 9 or more grams per 90-gram muffin. The muffins are fully formed (i.e., not collapsed), are neutral in flavor with no bitter aftertaste and are hypoallergenic or non-allergenic. In some examples, the baked goods are vegetarian, do not contain eggs, or are vegan. In some examples, the only source of protein in the baked goods comes from plant proteins.

Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.