The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.

The present invention relates to a protein bar that is formed from a moldable mixture containing proteins and/or protein hydrolysates. The moldable mixture contains a collagen hydrolysate having an average molecular weight of up to 1,700 Da as a protein hydrolysate.

A chewable supplement made by providing gelatin; providing an optional emulsifier; providing a food-grade oil; mixing the gelatin, and the emulsifier with the food-grade oil with to achieve a first mixture; heating the first mixture to achieve a heated first mixture; removing heat from the first mixture; providing collagen; adding the collagen to the first mixture and mixing the collagen with the first mixture to achieve a collagen mixture; and separating the collagen mixture into individual doses.

Oligosaccharides from bovine milk, whey and dairy products, and methods of producing bovine milk oligosaccharides are provided.

Oligosaccharides from bovine milk, whey and dairy products, and methods of producing bovine milk oligosaccharides are provided.

Provided herein are microencapsulated chitosan materials and formulations containing same, methods of making such formulations, and methods of using such formulations. Application of a microencapsulation coating on chitosan materials and formulations containing same renders possible the use of chitosan materials for different, novel chitosan-based dietary applications with the primary aim to decrease intestinal absorption of fat and enhance overall health, without interfering with or reducing food palatability. The present invention provides methods to microencapsulate highly effective chitosan or chitosan salts to moderate their interaction with food components and mask any off-flavors and off-tastes but allow rapid chitosan solubilization under gastric acid conditions and simultaneous binding of ingested lipids. Chitosan contemplated for use herein is preferably of high quality with high fat-binding capacity, and its source is preferably of crustacean origin.

Provided herein are microencapsulated chitosan materials and formulations containing same, methods of making such formulations, and methods of using such formulations. Application of a microencapsulation coating on chitosan materials and formulations containing same renders possible the use of chitosan materials for different, novel chitosan-based dietary applications with the primary aim to decrease intestinal absorption of fat and enhance overall health, without interfering with or reducing food palatability. The present invention provides methods to microencapsulate highly effective chitosan or chitosan salts to moderate their interaction with food components and mask any off-flavors and off-tastes but allow rapid chitosan solubilization under gastric acid conditions and simultaneous binding of ingested lipids. Chitosan contemplated for use herein is preferably of high quality with high fat-binding capacity, and its source is preferably of crustacean origin.

Purification of the liver and removal of toxins from the liver may be improved through the ingestion of an herbal supplement containing a specific composition of materials. The herbal supplement contains an effective amount of Echinacea extract, pin pollen extract, royal jelly extract, Crataegus pinnatifida extract, Ziziphus jujuba Mill. extract, and Ginseng extract. The pin pollen extract contains a specific mixture of four flavonoids. The mixture of four flavonoids contains 37.21 percent of a first flavonoid, 22.61 percent of a second flavonoid, 14.94 percent of a third flavonoid, and 25.24 percent of a fourth flavonoid.

The invention provides an edible fiber comprising a biopolymer and a plasticiser; wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to about 1:3; and wherein the fiber has a diameter of about 0.5 m to about 1 mm.

The invention provides an edible fiber comprising a biopolymer and a plasticiser; wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to about 1:3; and wherein the fiber has a diameter of about 0.5 m to about 1 mm.