The present invention relates to a biotechnological process for the production of a fermented pollen comprising the inoculation of pollen with at least one lactic bacterium of the species Lactobacillus kunkeei selected from Lactobacillus kunkeei PF12 (DSM 32843), PF13 (DSM 32845) and/or PL 13 (DSM 32844) and the fermentation of the pollen inoculated with said lactic bacterium. The fermented pollen obtained has nutritional and organoleptic properties similar to bee bread naturally produced inside the honeycomb of the beehive and finds application in the food and nutraceutical field. The invention further encompasses Lactobacillus kunkeei PF12 (DSM 32843), PF13 (DSM 32845) and/or PL 13 (DSM 32844) as such and compositions comprising these strains.

The present invention relates to a biotechnological process for the production of a fermented pollen comprising the inoculation of pollen with at least one lactic bacterium of the species Lactobacillus kunkeei selected from Lactobacillus kunkeei PF12 (DSM 32843), PF13 (DSM 32845) and/or PL 13 (DSM 32844) and the fermentation of the pollen inoculated with said lactic bacterium. The fermented pollen obtained has nutritional and organoleptic properties similar to bee bread naturally produced inside the honeycomb of the beehive and finds application in the food and nutraceutical field. The invention further encompasses Lactobacillus kunkeei PF12 (DSM 32843), PF13 (DSM 32845) and/or PL 13 (DSM 32844) as such and compositions comprising these strains.

The invention relates to methods for producing botanical extracts comprising cannabinoids and terpenes using cold extraction with highly polyunsaturated lipid solvents. These methods allow for the extraction of cannabinoids and terpenes while leaving behind impurities that are commonly found in organic solvent extraction methods.

The invention relates to methods for producing botanical extracts comprising cannabinoids and terpenes using cold extraction with highly polyunsaturated lipid solvents. These methods allow for the extraction of cannabinoids and terpenes while leaving behind impurities that are commonly found in organic solvent extraction methods.

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 highly caffeinated cocoa-based composition, comprising, a cocoa component comprising cocoa powder; a caffeinated component comprising caffeine, wherein the highly caffeinated cocoa-based composition comprises at least about 1% caffeine by weight; a fat component; a sweetening component, and a complexing component, wherein the complexing component is configured to reduce the bitterness of the caffeinated component, the cocoa component, or both.

A highly caffeinated cocoa-based composition, comprising, a cocoa component comprising cocoa powder; a caffeinated component comprising caffeine, wherein the highly caffeinated cocoa-based composition comprises at least about 1% caffeine by weight; a fat component; a sweetening component, and a complexing component, wherein the complexing component is configured to reduce the bitterness of the caffeinated component, the cocoa component, or both.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.