This invention relates to new uses of Bifidobacteria (particularly, although not exclusively, probiotic Bifidobacteria), and to food products, feed products, dietary supplements and pharmaceutical formulations containing them. The bacteria are suitable for the treatment of myocardial infarction and congestive heart failure.

This invention relates to new uses of Bifidobacteria (particularly, although not exclusively, probiotic Bifidobacteria), and to food products, feed products, dietary supplements and pharmaceutical formulations containing them. The bacteria are suitable for the treatment of myocardial infarction and congestive heart failure.

The present invention relates to composition comprising at least one non-pathogenic bacterial cell, wherein the non-pathogenic bacterial cell comprises at least a first and a second nucleic acid sequence, the first nucleic acid sequence comprising at least one non-constitutive promoter operably linked to the second nucleic acid sequence that encodes therapeutic agent, wherein the non-constitutive promoter is an inducible promoter responsive to at least one stimuli and the at least one stimuli comprises the presence of a certain density or a certain number of bacterial cells comprising the first and second nucleic acid sequences.

The present invention relates to gram positive bacteria with increased stress resistance and/or improved storage characteristics. In particular, the invention relates to gram positive bacterium which accumulate intracellular trehalose. The gram positive bacterium according to the invention lack cellobiose-specific PTS system IIC component (PtcC) activity. The gram positive bacterium may further lack trehalose 6-phosphate phosphorylase (TrePP) activity. The gram positive bacterium may further overexpress trehalose transporters. The invention further relates to compositions comprising such gram positive bacterium as well as methods and uses thereof.

The probiotic dairy products with date syrup additives include probiotic yogurts made from both fresh and dried milk, as well as probiotic soft cream cheese. With the addition of date syrup, the probiotic dairy products have increased storage lifetimes, improved textures and tastes, and greater concentrations of probiotic bacterial cultures. The date syrup has a concentration of 5-20 vol %. Optimal results are found for a date syrup concentration of 15 vol %.

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (m) in diameter, such as less than 500 m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (m) in diameter, such as less than 500 m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

A tien-cha extract essence characterized by being obtained by subjecting a tien-cha extract to an activated carbon treatment, and a method for producing a fermented food product using the tien-cha extract essence provide a technique which can be replaced for a tien-cha essence obtained by subjecting a tien-cha extract to electrodialysis having various problems, has no effect on flavor while maintaining the effects of the tien-cha extract of increasing the growth ability of lactic acid bacteria and the viability or the like of bifidobacterium bacteria, has an unprecedented effect of increasing the growth ability of bifidobacterium bacteria, and facilitates production and powderization.

The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

The invention pertains to a fava protein composition comprising: fava globulins and fava albumins; and at most 2.5 ppm hexanal, based on the weight of the protein in the fava protein composition,
wherein the solubility of the protein in water at a pH of 7 and at a temperature of 20 C. is at least 55%, and wherein the weight ratio of fava albumins to fava globulins in the fava protein composition is between 1:4 and 1:20.

The invention further pertains to a method of extracting fava proteins from de-hulled fava beans.