The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

This disclosure relates to food products. In particular this disclosure relates to dog food products. In one embodiment, the food compositions comprise ingredients based on the principles of dosha. In one embodiment, the compositions comprise sprouted ingredients providing higher levels of nutrition and value.

This disclosure relates to food products. In particular this disclosure relates to dog food products. In one embodiment, the food compositions comprise ingredients based on the principles of dosha. In one embodiment, the compositions comprise sprouted ingredients providing higher levels of nutrition and value.

Honey-cannabinoid therapeutic compositions and methods. A therapeutic composition providing therapeutic effects to at least some patients is described including honey; at least one cannabinoid; and optionally, at least two non-cannabinoid cannabis compounds, hydrogen peroxide, at least one food-approved antioxidant, glucose oxidase, and/or catalase, and water; where the composition is homogeneous; has oxidative power low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; contains hydrogen peroxide at a concentration low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; contains at least one food-approved antioxidant at a concentration low enough to keep THC oxidation at a rate of less than 20% per month; contains glucose oxidase at a concentration low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; and/or contains catalase at a concentration high enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month.

Honey-cannabinoid therapeutic compositions and methods. A therapeutic composition providing therapeutic effects to at least some patients is described including honey; at least one cannabinoid; and optionally, at least two non-cannabinoid cannabis compounds, hydrogen peroxide, at least one food-approved antioxidant, glucose oxidase, and/or catalase, and water; where the composition is homogeneous; has oxidative power low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; contains hydrogen peroxide at a concentration low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; contains at least one food-approved antioxidant at a concentration low enough to keep THC oxidation at a rate of less than 20% per month; contains glucose oxidase at a concentration low enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month; and/or contains catalase at a concentration high enough to keep tetrahydrocannabinol oxidation at a rate of less than 20% per month.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is an alcoholic beverage having the sensory characteristics of a traditionally aged distilled spirit. The method for making the alcoholic beverage includes introducing a ratio of wood chips to a distilled spirit and applying pressure to create interaction between the wood chips and distilled spirit.

The present invention is an alcoholic beverage having the sensory characteristics of a traditionally aged distilled spirit. The method for making the alcoholic beverage includes introducing a ratio of wood chips to a distilled spirit and applying pressure to create interaction between the wood chips and distilled spirit.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

A nutritional composition comprising at least one microbial organism formulated as a fast melting composition.