Pectin-based melt-to-make bulk gummy mix is disclosed that is shelf stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing individual serving pectin gummies. The bulk pectin-based gummy mix can be formulated by companies making infused gummies in a convenient manner to consistently manufacture pectin-based gummies in any size and dose. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving pectin gummies are disclosed, as well as methods for making individual serving pectin gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulent for initiating pectin gelling are also described for the convenient manufacture of individual serving pectin-based gummies.

A liquid dietary fiber product includes dietary fiber in an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid. The dietary fiber is from at least three dietary fiber sources. A process of forming a single-serve liquid dietary fiber product includes combining dietary fiber with an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid to form a liquid dietary fiber product. The dietary fiber is from at least three dietary fiber sources. The process also includes sterilizing the liquid dietary fiber product and containing the liquid dietary fiber product in a single-serve packet to form the single-serve liquid dietary fiber product.

A liquid dietary fiber product includes dietary fiber in an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid. The dietary fiber is from at least three dietary fiber sources. A process of forming a single-serve liquid dietary fiber product includes combining dietary fiber with an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid to form a liquid dietary fiber product. The dietary fiber is from at least three dietary fiber sources. The process also includes sterilizing the liquid dietary fiber product and containing the liquid dietary fiber product in a single-serve packet to form the single-serve liquid dietary fiber product.

Stable food-grade microcapsule designed to deliver a composition comprising at least one active substance to a food product; use of such microcapsules in the food industry; food products, food supplements, food articles and raw materials comprising such microcapsules are provided.

Stable food-grade microcapsule designed to deliver a composition comprising at least one active substance to a food product; use of such microcapsules in the food industry; food products, food supplements, food articles and raw materials comprising such microcapsules are provided.

The food additive includes the following components in weight percent: liquorice—Glycyrrhiza glabra from 1.19% to 47.61%, sweet wormwood—Artemisia annua from 1.19% to 47.61%, quinine bark extract—Cinho from 1.19% to 47.61%, hawthorn extract—Crataegus from 1.19% to 47.61%, dandelion extract—Taraxcum from 1.19% to 47.61%, vitamin C—Ascorbic acid from 1.19% up to 47.61%, DD-Galacturonic acid from 1.19% to 47.61%, apple pectin from 1.19% to 47.61%, bitter orange—Citrus aurantium from 1.19% to 47.61%, ginger—Zingiber officinale from 0.23% to 11.9%, Radix isatidis from 0.23% to 11.9%, Lindera aggregate—0.23% to 11.9%, woad—Isatis indigotica from 0.23% to 9.52%, Torreya nucifera from 0.23% to 9.52%, geranium extract—Pelargonium from 0.23% to 9.52%, Zinc from 0.23% to 2.38% and Sodium Selenite from 0.00119% to 0.04762%.

The food additive includes the following components in weight percent: liquorice—Glycyrrhiza glabra from 1.19% to 47.61%, sweet wormwood—Artemisia annua from 1.19% to 47.61%, quinine bark extract—Cinho from 1.19% to 47.61%, hawthorn extract—Crataegus from 1.19% to 47.61%, dandelion extract—Taraxcum from 1.19% to 47.61%, vitamin C—Ascorbic acid from 1.19% up to 47.61%, DD-Galacturonic acid from 1.19% to 47.61%, apple pectin from 1.19% to 47.61%, bitter orange—Citrus aurantium from 1.19% to 47.61%, ginger—Zingiber officinale from 0.23% to 11.9%, Radix isatidis from 0.23% to 11.9%, Lindera aggregate—0.23% to 11.9%, woad—Isatis indigotica from 0.23% to 9.52%, Torreya nucifera from 0.23% to 9.52%, geranium extract—Pelargonium from 0.23% to 9.52%, Zinc from 0.23% to 2.38% and Sodium Selenite from 0.00119% to 0.04762%.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.