In one embodiment, a confectionary comprises 50 to 75 wt. % erythritol, 0 to 75 wt. % of at least one additional sweetener, at least one stabilizer, water, and a first active ingredient. The water may comprise 0.5 to 3 wt. % of the confectionary. The water may have a water activity of from 0.3 to 0.5. The confectionary may be aerated such that the density of the confectionary is 0.05 to 0.3 grams per cubic centimeter.

In one embodiment, a confectionary comprises 50 to 75 wt. % erythritol, 0 to 75 wt. % of at least one additional sweetener, at least one stabilizer, water, and a first active ingredient. The water may comprise 0.5 to 3 wt. % of the confectionary. The water may have a water activity of from 0.3 to 0.5. The confectionary may be aerated such that the density of the confectionary is 0.05 to 0.3 grams per cubic centimeter.

A cold-gelated mono-nuclear microencapsulate comprises a unitary liquid core encapsulated within a gastro-resistant, ileal-sensitive, polymerized denatured protein membrane shell, wherein the liquid core comprises a GLP-1 release stimulating agent in a substantially solubilised form. The GLP-1 release stimulating agent is a native protein selected from native dairy protein, native vegetable protein or native egg protein.

A cold-gelated mono-nuclear microencapsulate comprises a unitary liquid core encapsulated within a gastro-resistant, ileal-sensitive, polymerized denatured protein membrane shell, wherein the liquid core comprises a GLP-1 release stimulating agent in a substantially solubilised form. The GLP-1 release stimulating agent is a native protein selected from native dairy protein, native vegetable protein or native egg protein.

The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

A prophylactic and/or therapeutic food composition for control of deformed wing vims (DWV) in bees and/or bee larvae, and methods of using and making the same. Bee feed compositions comprising anti-DWV antibodies dispersed in an edible base composition. Use of recombinant VP1, VP2, VP3, and/or VP4 capsid proteins, or VLPs of deformed wing vims (DWV) to passively generate anti-DWV antibodies in chicken egg yolks, and use of such anti-DWV antibodies for prophylaxis or treatment of deformed wing virus in the bees and/or larvae.

A prophylactic and/or therapeutic food composition for control of deformed wing vims (DWV) in bees and/or bee larvae, and methods of using and making the same. Bee feed compositions comprising anti-DWV antibodies dispersed in an edible base composition. Use of recombinant VP1, VP2, VP3, and/or VP4 capsid proteins, or VLPs of deformed wing vims (DWV) to passively generate anti-DWV antibodies in chicken egg yolks, and use of such anti-DWV antibodies for prophylaxis or treatment of deformed wing virus in the bees and/or larvae.

Methods of making mixed allergen drug products are provided, wherein the mixed allergen drug products are of known potency and identity and substantially free of replication viable organisms.

Methods of making mixed allergen drug products are provided, wherein the mixed allergen drug products are of known potency and identity and substantially free of replication viable organisms.