A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

The invention includes an all-natural dairy-based sugar substitute composition including a dairy-derived ingredient, a high-potency sweetening ingredient, and a flavor-balancing ingredient, and optionally including a grain hull ingredient, that can be used to replace sugar in any food, cosmetic, or pharmaceutical product.

The invention includes an all-natural dairy-based sugar substitute composition including a dairy-derived ingredient, a high-potency sweetening ingredient, and a flavor-balancing ingredient, and optionally including a grain hull ingredient, that can be used to replace sugar in any food, cosmetic, or pharmaceutical product.

The present specification discloses a composition for external application to skin, containing a tea plant root extract as an active ingredient, for treatment of skin damage caused by fine dust, whereby the expression level of one or more selected from a group consisting of IL-36G (NM_019618), S100A7 (NM_002963), S100A8 (NM_002964) and XDH (NM_000379), which are genes in skin cells the expression level of which is affected by fine dust, is regulated to a normal level.

The present specification discloses a composition for external application to skin, containing a tea plant root extract as an active ingredient, for treatment of skin damage caused by fine dust, whereby the expression level of one or more selected from a group consisting of IL-36G (NM_019618), S100A7 (NM_002963), S100A8 (NM_002964) and XDH (NM_000379), which are genes in skin cells the expression level of which is affected by fine dust, is regulated to a normal level.

The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for the production thereof and to the use thereof.

The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for the production thereof and to the use thereof.

This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.