A low glycemic gummy composition is provided. The gummy composition includes a gelling component in a sufficient amount to provide a cohesive gelled product, and a low glycemic index sugar component having a glycemic index of not more than 20. The gummy composition includes not less than 50% weight of the low glycemic index sugar component. In some embodiments, the gummy composition further includes an active component, wherein the active component comprises a vitamin composition, a mineral composition, an amino acid composition, an antioxidant composition, an herbal composition, or an active pharmaceutical ingredient (API) composition. The gummy composition may be substantially free of D-glucose, D-fructose, and sugar substitutes such as non-sugar sweeteners and sugar alcohols.

An aerated food product includes a base ingredient, a protein and a liquid and, in some instances, a carbohydrate source. The base ingredient may include a whole grain source, a fiber source, a fruit source, a vegetable source, or a combination thereof. In some aspects, the product has a moisture content in the range of about 1% to about 5%. In one embodiment, the product has a density in the range of about 0.02 g/cc to about 0.50 g/cc. In some embodiments the product has a porosity in the range of about 15% to about 65%. In some embodiments, the product has a texture hardness in the range of about 1 kg to about 7 kg.

An aerated food product includes a base ingredient, a protein and a liquid and, in some instances, a carbohydrate source. The base ingredient may include a whole grain source, a fiber source, a fruit source, a vegetable source, or a combination thereof. In some aspects, the product has a moisture content in the range of about 1% to about 5%. In one embodiment, the product has a density in the range of about 0.02 g/cc to about 0.50 g/cc. In some embodiments the product has a porosity in the range of about 15% to about 65%. In some embodiments, the product has a texture hardness in the range of about 1 kg to about 7 kg.

The present invention discloses a soluble native rapeseed protein isolate having improved color, a method for preparing a soluble native rapeseed protein isolate having improved color and use of said rapeseed protein isolate in a food product.

The present invention relates to a new formulation comprising L-theanine.

The present invention relates to a new formulation comprising L-theanine.

The invention describes hydrosoluble iron (III) oxyhydroxide complexes prepared from different sources of iron, amino acids and carboxylic acids. The iron (III) complexes have no undesirable residual taste and can be used as supplementation forms for the prevention or treatment of iron deficiency anemia in humans or animals and pharmaceutical or food compositions containing them.

The invention describes hydrosoluble iron (III) oxyhydroxide complexes prepared from different sources of iron, amino acids and carboxylic acids. The iron (III) complexes have no undesirable residual taste and can be used as supplementation forms for the prevention or treatment of iron deficiency anemia in humans or animals and pharmaceutical or food compositions containing them.

Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.