An herbal water beverage containing hemp preferably includes water, sugar, organic flavoring, vitamins, and hemp oil. Organic hemp seed oil is added to a water based solution of organic gum arabic and organic maltodextrin. The solution is homogenized and then spray dried. During the drying process the hemp seed oil is surrounded by a matrix of maltodextrin and gum arabic that protects it from exposure to air (oxidation). The water is removed in a dryer through evaporation leaving hemp oil droplets surrounded by a film of gum arabic and maltodextrin matrix. The gum arabic acts as an emulsifier, retarding the separation of the hemp seed oil once it is added to the water, sugar, organic flavoring, and vitamins to form the finished aqueous beverage.

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 and the fermentation of the pollen inoculated with the 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 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 and the fermentation of the pollen inoculated with the 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.

Disclosed are Ulva gel compositions and methods of making thereof, and nutraceutical formulations containing the gels.