The present invention relates to compositions for use and formulation as weight management products and in particular fermented dairy foodstuffs. The compositions generally comprise two or more of the following components: a) a microbiome modifying component; b) a satiety modifying component; and c) a metabolic modifying 5 component and at least one of the following: d) Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099 microbial strains or mutant strains or fragments or fractions thereof; e) a combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus microbial strains which together, or individually, are capable of secreting polysaccharides having high levels of galactosamine 10 and no or low levels of rhamnose and glucuronic acid when grown on a dairy substrate; or f) polysaccharides formed of: i) 15-25% galactosamine; ii) 45-60% galactose; and iii) 20-30% glucose. The compositions may also be useful in the management or treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease.

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthum gum and/or methylcellulose and galactomannan and/or glucomannan.

The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthum gum and/or methylcellulose and galactomannan and/or glucomannan.

The invention relates to an oil-continuous savoury concentrate comprising: 24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20 C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); 8-50 wt. % of water by weight of the total concentrate; 0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; 0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; 0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces. The savoury concentrate is ambient stable and despite the fact that it contains a substantial amount of salt, it exhibits a reduced tendency to form particles of crystalline salt.

The present invention provides foods and beverages comprising a combination of two or more digestion-resistant components. This invention also provides an agent for producing hydrogen gas in the large intestine, the agent comprising a combination of two or more digestion-resistant components. The foods and beverages or the agent for producing H.sub.2 in the large intestine according to this invention can induce sustained production of large amounts of hydrogen gas by intestinal bacteria of more human individuals.

The present invention provides foods and beverages comprising a combination of two or more digestion-resistant components. This invention also provides an agent for producing hydrogen gas in the large intestine, the agent comprising a combination of two or more digestion-resistant components. The foods and beverages or the agent for producing H.sub.2 in the large intestine according to this invention can induce sustained production of large amounts of hydrogen gas by intestinal bacteria of more human individuals.

The present invention relates to a plant based fat composition for meat analogues comprising a glucomannan gum, a fat, a browning agent; a coagulating agent; and water. The invention also relates to a process for preparing the fat composition and to a meat analogue containing the fat composition. The fat composition ensures that the meat analogue is crispy on the outside when heated (fried, baked) while maintaining a chewy texture throughout.

A composition containing cinnamon extract is provided to increase lean muscle mass in a subject. Also described is a method of increasing lean muscle mass in a subject through the administration of the cinnamon extract. In some aspects, a daily dose of 10-1,000 mg of the cinnamon extract supplement is administered to the subject for a period of 6 weeks to 6 months.

A composition containing cinnamon extract is provided to increase lean muscle mass in a subject. Also described is a method of increasing lean muscle mass in a subject through the administration of the cinnamon extract. In some aspects, a daily dose of 10-1,000 mg of the cinnamon extract supplement is administered to the subject for a period of 6 weeks to 6 months.