The present invention discloses a preferably single-serve and disposable container and lid packaging system for facilitating the preparation of a fresh food item to a desired consistency. The container contains a pre-measured amount of a main food item to be prepared, and its side wall has at least one visual indicator indicating an amount of liquid to add to the container and to be mixed with the main food item. The invention is particularly useful for making a single-serve portion of ready-to-eat tahini by adding a lemon juice mix contained in the lid, adding water to a visual fill-to line in the container containing raw tahini (or the lid), and then thoroughly mixing the mixture.

The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

The present invention relates to methods for producing oxygenated terpenoids. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.

A flavour composition is provided. The composition includes a characterizing citrus flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, basic, aromatic, hydroxylic and mixtures thereof; at least one organic acid; at least one sugar and at least one mineral.

A sweetening or sweetened composition includes sucrose, rubusoside or a rubusoside derivative, and a tannin which may be used in a process for preparing a beverage. Further disclosed is the use of the composition for sweetening beverages as well as for preparing a syrup as a precursor in the preparation of beverages and also as flavoring substance with modifying properties and for reducing the sucrose content in beverages without essentially exhibiting a reduced sweetness sensation. Also disclosed is the use of a combination comprising rubusoside or a rubusoside derivative and a tannin for shortening the lingering sweetness of artificial sweeteners and for shifting the onset of the temporal sweetness sensation of said artificial sweetener towards that of natural sugars.

The present invention provides a particulate flavouring composition comprising at least 60 wt. % of plated lactate particles, the plated lactate particle comprising (i) a lactate particle containing calcium lactate and optionally edible acid; and (ii) a liquid flavouring that is absorbed onto the lactate particle; the plated lactate particle containing: 25-99.5 wt. % calcium lactate; 0-70 wt. % edible acid; and 0.5-40 wt. % of the liquid flavouring; and wherein the combination of calcium lactate, edible acid and the liquid flavouring constitutes at least 90 wt. %, preferably at least 95 wt. % of the plated lactate particle.

This flavour plated lactate powder is easy to produce, exhibits excellent physical stability and is capable of imparting intense flavour notes to foods and beverages.

The use of ligustrosidic acid or a derivative thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted.

The present invention relates to a new high-throughput process for reducing impurities in essential oils and extracts (in particular for fragrances, fragrance ingredients, flavours and cosmetic ingredients) under mild conditions. Undesirable natural components such as waxes, but also synthetic materials such as agrochemicals and other environmental pollutants are reduced by using at least one selective nanofiltration membrane. In addition, the present invention relates to a method for reducing coloured components in essential oils to obtain a less coloured or even colourless essential oil, while achieving high re-colouration stability over time. Further, the odour quality is maintained or increased through reduction of undesirable olfactory substances to achieve a purified and higher quality oil.