The present invention relates to a microalgae-based egg substitute for, according to an embodiment, reducing the fat and sugar content of a food product incorporating same. The invention also relates to the method for obtaining the microalgae-based egg substitute, comprising steps of adding various components including a microalgae product. Finally, the invention also relates to the use of the egg substitute in a food product, a method for incorporating the egg substitute into the preparation of a food product, and the food product comprising the egg substitute.

The methods described herein relate to the isolation of betalam pigment color compositions from crop plants. Also described are methods of pre-harvest foliar spraying of an ethylene-releasing compound to a crop plant and the uses of extracted betalam pigment color compositions from crop plant for a food or commercial product.

The methods described herein relate to the isolation of betalam pigment color compositions from crop plants. Also described are methods of pre-harvest foliar spraying of an ethylene-releasing compound to a crop plant and the uses of extracted betalam pigment color compositions from crop plant for a food or commercial product.

A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m.sup.2/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 μm or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 μm.

A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m.sup.2/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 μm or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 μm.

A method for obtaining cochineal wax is provided which comprises (a) harvesting cochineal insects from an artificial medium inoculated with the insects; (b) extracting cochineal wax from the insects with a liquid medium; and (c) isolating cochineal wax from the liquid medium.

A method for obtaining cochineal wax is provided which comprises (a) harvesting cochineal insects from an artificial medium inoculated with the insects; (b) extracting cochineal wax from the insects with a liquid medium; and (c) isolating cochineal wax from the liquid medium.

The invention relates to a temperature stable formulation having a water soluble natural coloring agent, which formulation is a water-in-oil emulsion, in which the coloring agent is contained in the aqueous phase and is stable at an increased temperature, e.g. at at least 72° C. The coloring agent can be thermally instable at the pH of the food, into which the formulation was mixed.

The invention relates to a temperature stable formulation having a water soluble natural coloring agent, which formulation is a water-in-oil emulsion, in which the coloring agent is contained in the aqueous phase and is stable at an increased temperature, e.g. at at least 72° C. The coloring agent can be thermally instable at the pH of the food, into which the formulation was mixed.

The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements.