A soft, chewable and orally dissolvable and/or disintegrable product includes a biopolymer-sugar based matrix and botanical powder dispersed throughout the biopolymer-sugar based matrix. The biopolymer-sugar based matrix includes at least one biopolymer, at least one sugar and optional additives. Soft, chewable and orally dissolvable and/or disintegrable product can also include flavor beads.

A soft, chewable and orally dissolvable and/or disintegrable product includes a biopolymer-sugar based matrix and botanical powder dispersed throughout the biopolymer-sugar based matrix. The biopolymer-sugar based matrix includes at least one biopolymer, at least one sugar and optional additives. Soft, chewable and orally dissolvable and/or disintegrable product can also include flavor beads.

A method acquires, on a basis of a restaurant ID, menu information indicating one or more foods provided by a restaurant over a network from a second server associated with the restaurant corresponding to the restaurant ID, extracts one or more first foods compatible with religion information on a basis of the menu information and the religion information, displays the one or more first foods through a second operation screen, corresponding to the second server, for accepting an order of a food to be provided by the restaurant and displayed on a display of the information terminal of a user, and transmits food order information indicating a food selected from among the one or more first foods and a seat ID to the second server.

A method acquires, on a basis of a restaurant ID, menu information indicating one or more foods provided by a restaurant over a network from a second server associated with the restaurant corresponding to the restaurant ID, extracts one or more first foods compatible with religion information on a basis of the menu information and the religion information, displays the one or more first foods through a second operation screen, corresponding to the second server, for accepting an order of a food to be provided by the restaurant and displayed on a display of the information terminal of a user, and transmits food order information indicating a food selected from among the one or more first foods and a seat ID to the second server.

A soft, chewable and orally dissolvable and/or disintegrable product includes a biopolymer-sugar based matrix and botanical powder dispersed throughout the biopolymer-sugar based matrix. The biopolymer-sugar based matrix includes at least one biopolymer, at least one sugar and optional additives. Soft, chewable and orally dissolvable and/or disintegrable product can also include flavor beads.

A soft, chewable and orally dissolvable and/or disintegrable product includes a biopolymer-sugar based matrix and botanical powder dispersed throughout the biopolymer-sugar based matrix. The biopolymer-sugar based matrix includes at least one biopolymer, at least one sugar and optional additives. Soft, chewable and orally dissolvable and/or disintegrable product can also include flavor beads.

A method for planning meals includes establishing a plurality of meal preference profiles for members of a group, establishing a group meal database, generating and presenting at least one meal option from the group meal database to the members of the group, receiving instructions from the members of the group as to whether to discard the at least one meal option presented to the member or select the at least one meal option presented to the member, establishing a group recommendation meal option based on the selections of the at least one meal option among the group, soliciting feedback from the members of the group in association with the group recommendation meal option, and updating the group meal database based on the feedback from the members of the group.

The present invention is directed to a liquid heat sterilized enteral composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source comprising whey protein preferably containing whey protein micelles, and a source of casein, and optionally other proteins. The inventive heat sterilized enteral composition preferably has a cysteine content of at least 1.2% by weight of the protein source. The present invention is furthermore directed to a process for preparing such a heat sterilized enteral composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein comprising whey protein containing whey protein micelles and casein and optionally other proteins. The process comprises the steps of: (i) Providing an aqueous solution of a protein source comprising whey protein containing whey protein micelles and (ii) Adding a protein source containing casein; (iii) Optionally performing a homogenization treatment step; (iv) Performing a heat treatment step; (v) Optionally performing a homogenization treatment step. Finally, the invention concerns the use of a protein source comprising whey protein containing whey protein micelles, a source of casein and optionally other proteins, for preparing an enteral composition and/or for controlling the viscosity of a liquid enteral composition, wherein the enteral composition comprises 12 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized enteral composition.

Provided herein are compositions and processes for producing compositions from an algae to provide heme and a red or red-like color to edible compositions including ingredients and finished food products. Also provided are methods of growing heme-producing algae, methods of producing algae preparations therefrom and methods of making ingredients and food products with algae preparations. Also provided are compositions, including edible compositions that include heme and other nutrient components produced from algae.

Provided herein are compositions and processes for producing compositions from an algae to provide heme and a red or red-like color to edible compositions including ingredients and finished food products. Also provided are methods of growing heme-producing algae, methods of producing algae preparations therefrom and methods of making ingredients and food products with algae preparations. Also provided are compositions, including edible compositions that include heme and other nutrient components produced from algae.