Methods for delivering at least one compound selected from nicotinamide riboside (NR), nicotinic acid riboside (NAR), and nicotinamide mononucleotide (NMN), derivatives thereof, or salts thereof, in combination with at least one of thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and pyridoxine (vitamin B6), to an infant human subject in need of said compound or compounds are provided.

Methods for delivering at least one compound selected from nicotinamide riboside (NR), nicotinic acid riboside (NAR), and nicotinamide mononucleotide (NMN), derivatives thereof, or salts thereof, in combination with at least one of thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and pyridoxine (vitamin B6), to an infant human subject in need of said compound or compounds are provided.

Nutritional compositions are provided herein for optimizing fats, carbohydrates, and protein caloric ratios as they relate to balanced nutrition, general health, and muscle performance during exercise and to muscle cell repair and recovery following the cessation of exercise.

Nutritional compositions are provided herein for optimizing fats, carbohydrates, and protein caloric ratios as they relate to balanced nutrition, general health, and muscle performance during exercise and to muscle cell repair and recovery following the cessation of exercise.

A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

Compositions and methods for providing infant nutrition with partially hydrolysed proteins and non-digestible oligosaccharides for use in induction of oral tolerance against native dietary proteins.

Compositions and methods for providing infant nutrition with partially hydrolysed proteins and non-digestible oligosaccharides for use in induction of oral tolerance against native dietary proteins.

A method is provided for the production of pasta with yogurt. Pasta made with yogurt can be prepared using dry yogurt powder or prepared yogurt. Such pastas are produced by carefully mixing the ingredients, extruding or pressing the mixture, then drying the formed pasta shapes at temperatures from about 130 degree F to about 200 degree F and at a low relative humidity sufficient to control the drying rate to a final moisture content of about 10 to 13 weight percent, wherein the pasta has, after processing and subsequent cooking, good color, texture, integrity and flavor.

A method is provided for the production of pasta with yogurt. Pasta made with yogurt can be prepared using dry yogurt powder or prepared yogurt. Such pastas are produced by carefully mixing the ingredients, extruding or pressing the mixture, then drying the formed pasta shapes at temperatures from about 130 degree F to about 200 degree F and at a low relative humidity sufficient to control the drying rate to a final moisture content of about 10 to 13 weight percent, wherein the pasta has, after processing and subsequent cooking, good color, texture, integrity and flavor.