An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28% to about 36% of protein, about, 17% to about 26% of dietary fiber, about 6% to about 10% of omega 3 fatty acid, about 6% to about 10% of omega 6 fatty acid, about 4% to about 8% of omega 9 fatty acid, about 2% to about 6% of saturated fat, about 4% to about 13% of starch/sugar, about 6% to about 10% of vitamins and minerals, about 2% to about 5%, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.

An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28% to about 36% of protein, about, 17% to about 26% of dietary fiber, about 6% to about 10% of omega 3 fatty acid, about 6% to about 10% of omega 6 fatty acid, about 4% to about 8% of omega 9 fatty acid, about 2% to about 6% of saturated fat, about 4% to about 13% of starch/sugar, about 6% to about 10% of vitamins and minerals, about 2% to about 5%, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.

A pre-fermented symbiotic matrix based on a cereal suspension containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding use are disclosed. The invention complements the actual functional food market solving problems inherent to reduced shelf-life of foods due to loss of probiotic viability to values below the minimum limits needed to promote biological activity. The invention also improves the enzymatic process in the preparation of the cereal base and the fermentative process conditions at different levels, namely the ability to control the concentration of sugars in the cereal suspension without adding sugars, increase protein and fiber content, reduce fermentation time to reduce energy consumption during the process and reduce the risk of contamination as well as promote long term microbial stability maintenance. The invention is designed for cases where intolerance and/or allergy to dairy products occur, as wells for the pharmaceutical, cosmetic and food industries, including pet food.

A pre-fermented symbiotic matrix based on a cereal suspension containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding use are disclosed. The invention complements the actual functional food market solving problems inherent to reduced shelf-life of foods due to loss of probiotic viability to values below the minimum limits needed to promote biological activity. The invention also improves the enzymatic process in the preparation of the cereal base and the fermentative process conditions at different levels, namely the ability to control the concentration of sugars in the cereal suspension without adding sugars, increase protein and fiber content, reduce fermentation time to reduce energy consumption during the process and reduce the risk of contamination as well as promote long term microbial stability maintenance. The invention is designed for cases where intolerance and/or allergy to dairy products occur, as wells for the pharmaceutical, cosmetic and food industries, including pet food.

This disclosure provides a high quality soluble protein composition and the processes of making the same. According to the disclosed methods, a non-pumpable broth may be converted into a pumpable broth by using a filtration means. The resulting compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products.

Compositions and methods are provided that are useful in the treatment of inflammatory bowel disease (IBD) patients. The Compositions and methods are suitable in the prevention or postponement of a relapse in inflammatory bowel disease patients.

Compositions and methods are provided that are useful in the treatment of inflammatory bowel disease (IBD) patients. The Compositions and methods are suitable in the prevention or postponement of a relapse in inflammatory bowel disease patients.

Provided is a beer-taste beverage, including: (A) proline; and (B) dehydroascorbic acid, in which: a mass ratio of the component (B) to the component (A), [(B)/(A)], is from 0.001 to 1,000; the beer-taste beverage has a pH of from 2 to 5; and the beer-taste beverage has a content of ethanol of less than 1 mass %.

Provided is a beer-taste beverage, including: (A) proline; and (B) dehydroascorbic acid, in which: a mass ratio of the component (B) to the component (A), [(B)/(A)], is from 0.001 to 1,000; the beer-taste beverage has a pH of from 2 to 5; and the beer-taste beverage has a content of ethanol of less than 1 mass %.

The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural roasty, a natural caramel, a natural pop-corn, a natural biscuit and/or a natural buttery flavor note to a food product.