To provide a soft candy having good chewability and formability. To provide a soft candy having less adhesion to teeth. Provided is a soft candy including a sugar alcohol, gum arabic, and gelatin, wherein the content of the gum arabic is 0.1% by weight or more and less than 10.6% by weight in terms of the solid content, and the content of the gelatin is 0.1% by weight or more and less than 7.7% by weight in terms of the solid content. Provided is a method for producing a soft candy, including concentrating a solution prepared by dissolving raw materials including a sugar alcohol, gum arabic, and gelatin, and adding a sugar alcohol fine powder. Provided is a soft candy produced by concentrating a solution prepared by dissolving raw materials including a sugar alcohol, gum arabic, and gelatin, and adding a sugar alcohol fine powder.

The present disclosure relates to a unique combination of pulse (i.e., non-soybean, non-peanut legumes) starch that creates chewy confections with consumer desired clean label, and the finished flavor and texture characteristics of traditional chewy confections. The chewy confection containing pulse starch and the process for manufacturing such, take advantage of the pulse starch high amylose content, while preventing processing challenges due to potential high viscosity development. The pulse starch in the chewy confection of this disclosure could be in isolated form (raw or at least partially precooked) or as part of other pulse materials. Preferably, the chewy confection of this disclosure meets FDA and non-GMO requirements, as well as being organic and kosher.

The present disclosure relates to a unique combination of pulse (i.e., non-soybean, non-peanut legumes) starch that creates chewy confections with consumer desired clean label, and the finished flavor and texture characteristics of traditional chewy confections. The chewy confection containing pulse starch and the process for manufacturing such, take advantage of the pulse starch high amylose content, while preventing processing challenges due to potential high viscosity development. The pulse starch in the chewy confection of this disclosure could be in isolated form (raw or at least partially precooked) or as part of other pulse materials. Preferably, the chewy confection of this disclosure meets FDA and non-GMO requirements, as well as being organic and kosher.

The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash. This Abstract is not intended to identify key features or essential features of subject matter, nor does this Abstract intend to be used to limit the scope of claimed subject matter.

The present invention relates to non-dairy and/or vegan confectionery products, especially chocolate based products and methods of their preparation.

The present invention relates to non-dairy and/or vegan confectionery products, especially chocolate based products and methods of their preparation.

An instant smores system including: a sugar-based confectionery having ingredients of sugar, water and gelatin whipped to a deformable (squishy) consistency, admixed with chocolate and graham and molded into pieces, and coated with corn starch to provide an edible smore of the proper consistency for heating and consumption. The smore is safe to eat and is easy to transport and prepare.

The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria.

The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria.

The present invention provides a food of the type based on unit of intake per serving, which contains glycine or a substance that can be hydrolyzed to give glycine in an amount of not less than 0.5 g based on glycine per serving. The food of the present invention can be applied as a food flavoring, a deep sleep disorder improving food, or a bowel movement improving food.