A filled gluten-free or low-gluten pasta product, such as ravioli, tortellini, agnolotti or the like, wherein said pasta incorporates a low-gluten or gluten free flour and xanthan gum and is produced by cold extrusion.

This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

The present invention discloses palatable oral formulations for hydrating, supporting gut activity, micronutrient supplementation and providing oral carriers for vaccines, antibiotics and food supplements, of inter alia, companion or pet animals.

The present invention discloses palatable oral formulations for hydrating, supporting gut activity, micronutrient supplementation and providing oral carriers for vaccines, antibiotics and food supplements, of inter alia, companion or pet animals.

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

This disclosure provides beverage compositions comprising a pectin, a first xanthan gum, optionally a second xanthan gum, and a non-nutritive sweetener, such as steviol glycosides and blends thereof. These beverage compositions have improved mouthfeel properties.

This disclosure provides beverage compositions comprising a pectin, a first xanthan gum, optionally a second xanthan gum, and a non-nutritive sweetener, such as steviol glycosides and blends thereof. These beverage compositions have improved mouthfeel properties.

Disclosed are an enzyme-treated royal jelly composition comprising carrageenan and enzyme-treated royal jelly treated with a peptidase; an enzyme-treated royal jelly composition comprising at least one member selected from the group consisting of galactomannan, galactomannan-containing polysaccharides, and xanthan gum, at least one member selected from the group consisting of carrageenan, dextrin, and pullulan, and enzyme-treated royal jelly treated with a peptidase; and an enzyme-treated royal jelly composition comprising dextrin, at least one member selected from the group consisting of carrageenan and pullulan, and enzyme-treated royal jelly treated with a peptidase.