Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Novel products formulated for use as nutritional supplements are designed to enhance oral health and immune function in mammals. An exemplary composition can be customized by adding nutritional or therapeutic ingredients according to a health condition or medical requirement. Oral formulations are described which can be used as dietary supplements on a daily basis to effectively prevent plaque formation in the oral cavity in addition to providing immune protection mediated by enhancing saliva secretions.

Described herein is a system, methods, processes and nutrient-rich products-by-process, which are generated by the conversion of winery derivatives into nutrient-rich products in an ecological manner. Integration of this system into a winery assists the winery to manage its previously-considered waste nutrient-rich products in an ecological manner, which can also optionally provide them with a novel revenue stream. The system, methods, and processes are used to convert winemaking derivatives into bioactive nutrient-rich products comprising antioxidants and other bioactive molecules that reside within the marc and lees. These nutrient-rich products can be used as natural flavour, texture and color enhancers, in addition to nutritional ingredients to fortify processed foods and consumer recipes. They can also be used as health supplements and in the cosmetic industry.

Described herein is a system, methods, processes and nutrient-rich products-by-process, which are generated by the conversion of winery derivatives into nutrient-rich products in an ecological manner. Integration of this system into a winery assists the winery to manage its previously-considered waste nutrient-rich products in an ecological manner, which can also optionally provide them with a novel revenue stream. The system, methods, and processes are used to convert winemaking derivatives into bioactive nutrient-rich products comprising antioxidants and other bioactive molecules that reside within the marc and lees. These nutrient-rich products can be used as natural flavour, texture and color enhancers, in addition to nutritional ingredients to fortify processed foods and consumer recipes. They can also be used as health supplements and in the cosmetic industry.

The present invention provides a plant-based meat substitutes and method thereof. The present invention discloses a plant cell culture, preferably, carrot cells, which expresses transgenic bovine myoglobin proteins. This unique myoglobin-expressing culture is then transformed into a slurry, which serves as the platform for the production of the plant-based meat substitutes. Furthermore, those meat substitutes are highly nutritious, as they contain beneficial ingredients derived from the plant cells (such as beta-carotene) in addition to high protein (myoglobin) content. The application of carrot cell slurry containing myoglobin proteins to those meat substitutes provides organoleptic and physicochemical properties enhanced or similar to conventional meat products. The carrot cells expressing myoglobin proteins can be conserved in a powder form, as the plant cells successfully encapsulate the myoglobin proteins, thus protecting them from physicochemical conditions, such as spray drying.

The present invention provides a plant-based meat substitutes and method thereof. The present invention discloses a plant cell culture, preferably, carrot cells, which expresses transgenic bovine myoglobin proteins. This unique myoglobin-expressing culture is then transformed into a slurry, which serves as the platform for the production of the plant-based meat substitutes. Furthermore, those meat substitutes are highly nutritious, as they contain beneficial ingredients derived from the plant cells (such as beta-carotene) in addition to high protein (myoglobin) content. The application of carrot cell slurry containing myoglobin proteins to those meat substitutes provides organoleptic and physicochemical properties enhanced or similar to conventional meat products. The carrot cells expressing myoglobin proteins can be conserved in a powder form, as the plant cells successfully encapsulate the myoglobin proteins, thus protecting them from physicochemical conditions, such as spray drying.

Disclosed herein are a method of treating, reducing the risk of, preventing, or alleviating angiotensin converting enzyme 2 (ACE-2) associated state in a subject, comprising administering to the subject a therapeutically effective amount of Antrodia cinnamomea extract (Ant-Ex) or fraction 3 thereof (AE-F03). Also provided herein are uses of Ant-Ex or AE-F03 in reducing ACE-2 expression and manufacturing a drug or a food supplement for treating, reducing the risk of, preventing, or alleviating ACE-2 associated state.

Disclosed herein are a method of treating, reducing the risk of, preventing, or alleviating angiotensin converting enzyme 2 (ACE-2) associated state in a subject, comprising administering to the subject a therapeutically effective amount of Antrodia cinnamomea extract (Ant-Ex) or fraction 3 thereof (AE-F03). Also provided herein are uses of Ant-Ex or AE-F03 in reducing ACE-2 expression and manufacturing a drug or a food supplement for treating, reducing the risk of, preventing, or alleviating ACE-2 associated state.

The invention relates to production of a yeast strain with increased mannan oligosaccharides, amino acids, and complex carbohydrates. The invention further relates to the process to propagate and ferment such yeast. The invention further relates to methods of use of the yeast as a feed additive for animals and a food product for humans.