The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: —the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and —the white dextrin has ∘a DE of less than 5, preferably less than 3, more preferably less than 2, ∘a viscosity at 40% dry matter of between 3600 and 6000 mPa.Math.s, and ∘a solubles content of less than 30%.

A resistant starch is provided which, when added to a food, does not reduce the flavor of the food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch in ultrapure water and centrifugally separating for 10 minutes at 2000×g, exhibits electrical conductivity of less than 350 μS/cm. A method for producing a resistant starch is also provided which involves a step for mixing a raw material starch and an acid and subjecting the mixture to conditions in which the resistant starch is generated.

A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

The present invention provides a seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not deleteriously impact, or it impacts to a lesser extent, the desired colour of a product containing thereof. In addition, the seaweed-based powder of the present invention has the capacity to produce gels having an optimum strength for the intended application. In particular, the invention provides a seaweed-based powder having an aerated bulk density (ABD) of at least 0.20 and a CIELAB L* value of at least 70.

Herein disclosed includes an edible and 3D printable milk-based ink composition comprising milk powder present in an amount ranging from 10 to 75 w/w %, and water, wherein the edible and 3D printable milk-based ink composition is both printable and remains in a single phase at a temperature ranging from 20° C. to 30° C. A method of 3D printing the edible and 3D printable milk-based ink composition is included herein. The method includes providing the edible and 3D printable milk-based ink, and dispensing the edible and 3D printable milk-based ink composition onto a substrate in the absence of temperature control of the edible and 3D printable milk-based ink composition.

The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colorings. The formulations can be used in dessert food products, especially in tres leches cakes.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

The present disclosure relates to powdered, rehydratable, bacterial cellulose formulations comprising methods of production and uses thereof. In particular the use of the formulation as a colloid stabilizer, foam stabilizer, or as a thickener, as a reinforcer material (as a filler), a dietary fibre, a foodstuff, a cosmetic or pharmaceutical composition, a composite, among others. An aspect of the present subject matter discloses a powdered formulation, comprising bacterial cellulose and an additional component (or third component) selected from the following list: sodium carboxymethyl cellulose, carboxymethyl cellulose, xanthan, methylcellulose, methyl cellulose, hydroxyethyl-cellulose, hydroxyethyl-cellulose, hydroxypropyl methyl cellulose, hydroxypropyl methylcellulose, tylose, glycerol, saccharose, or mixture thereof; wherein the powdered formulation is dispersible in an aqueous media, at 20° C., with low shear mixing.

A method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.