Provided is a strain CCFM8631 of Lactobacillus reuteri and use thereof. The strain CCFM8631 of Lactobacillus reuteri can significantly increase neurotransmitter 5-hydroxytryptamine level in peripheral blood, recover the hormone levels, for example testosterone and so on in peripheral blood of rat, normalize abnormal abundances of Blautia genus and Turicibacter genus, Oscillospira genus and Bifidobacterium genus in intestinal flora of rat affected by high-fat high-starch diet, show good tolerance to simulated gastrointestinal fluid and quickly colonize in intestinal, significantly improve pathological damages of tissues such as liver, duodenum and so on, and increase triglyceride and total cholesterol levels in serum and oral glucose tolerance of rat with metabolic syndrome caused by high-fat high-starch diet. The strain CCFM8631 of Lactobacillus reuteri can be used for preventing, relieving or treating metabolic disorder, such as metabolic syndrome, irritable bowel syndrome and mental diseases related to metabolic syndrome such as anxiety, depression and so on.

The invention is applicable within the food and pharmaceutical industry. More specifically, it relates to a novel strain of the species Bifidobacterium animalis subsp. lactis CECT 8145, the cell components, metabolites and secreted molecules thereof, which, incorporated into food and/or pharmaceutical formulations, can be used in the treatment and/or prevention of excess weight and obesity and related diseases such as metabolic syndrome, hypertension, glycemia, inflammation, type 2 diabetes, cardiovascular diseases, hypercholesterolemia, hormonal alterations, infertility, etc.

A production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.

In one embodiment, a method comprises adding a plurality of soybeans to an extractor, the soybeans having an average protein:oil ratio of greater than 2.3, heating the soybeans, removing hulls from the plurality of soybeans, and grinding the plurality of soybeans with water at a temperature between 180 F. and 190 F. to yield a soy extract having hexanal levels of less than 50 parts per billion (ppb).

The present disclosure relates generally to methods and nutritional compositions for promoting or maintaining postpartum maternal health. The nutritional composition can include sialyllactose, a source of long chain polyunsaturated fatty acids (LCPUFAs), a probiotic, such as Lactobacillus rhamnosus GG (LGG), a nut extract, turmeric, fenugreek calcium and/or vitamin D. The nutritional composition is suitable for administration to postpartum mothers. Additionally, the disclosure provides methods for preventing or reducing the severity of postpartum depression and/or anxiety. The nutritional composition(s) provided herein can comprise various combinations of ingredients that provide additive and or/synergistic beneficial health effects to postpartum mothers.

Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

The invention relates to a process for preparing a protein containing fermented plant based product yoghurt analogue liquid from a defatted oleaginous plant, characterized in that it comprises the following steps: a) Forming a suspension comprising the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, optionally one transglutaminase, at least one glycosidase, said enzymes being used successively or simultaneously; c) Homogenizing at a pressure higher than 30 bar to obtain a protein containing plant based product, d) Optionally recovering the plant protein containing plant based product obtained in step c); e) Heating the plant based product to a temperature from 80 C. to 140 C. for 2 seconds to 10 min; and f) Inoculating the plant based product with at least one starter culture to obtain an inoculated the plant based product and fermenting the plant based product until reaching a pH from 4.5 and 5.5 to obtain a protein containing fermented plant based product. The invention also relates to product obtainable from this process.

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.

The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria, with the provision that that it does not comprise any strain of mesophilic lactic acid bacteria, and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product.