The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase-treated starch for the stabilization of a whey-bound fresh cheese.

What are proposed are low-calorie food products comprising or consisting of (a) at least one milk component and (b) specific galactooligosaccharides (GOS).

The present invention provides methods for the preparation of fermented food products comprising Bifidobacteria comprising the use of manganese. The present invention further provides products prepared by means of such a method as well as inoculums of use in such methods.

The present invention provides a process for preparing non-cariogenic, sustained energy release juice. The process comprises contacting juice with an enzyme immobilized on Duolite at 30-50 C. for 1-5 h; wherein the enzyme is capable of converting cariogenic sugar to non-cariogenic sugar; and separating juice from the enzyme complex.

The present invention provides a low calorie, low glycemic index (GI), and sustained energy release sugar composition comprising a combination of isomaltulose, trehalulose and D-allulose; at least one of the following: essential trace elements, soluble oligosaccharides and bulking agents; and optionally, one or more nutritive sweetener for use in a food and beverage product.

The present invention relates to a fat spread composition in oil-in-water emulsion comprising milk fat, vegetable oil(s), an acidified milk-based mass and water, wherein pH of the spread is in the range of 4.8-6.5 and the fat content of the spread is in the range of 30 to 60% (w/w) based on the weight of the composition. In a second aspect, the invention relates to a method for producing a fat spread, wherein said method comprises the steps of: a) providing a water phase, b) providing an oil phase, c) emulsifying the oil phase into the water phase to provide an oil-in-water emulsion, d) heat-treating the formed emulsion, e) optionally homogenizing the emulsion, f) cooling the emulsion, g) providing a spread, h) optionally packing the spread.

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

The present invention relates to an aroma milk composition and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp. lactis.

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling.

The invention relates to a method for producing dairy products with the addition of plant, fruit and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetables in the case of milk preparation. When yogurt is prepared, the method comprises addition of a culture, fermentation and straining, whereas when cheese is produced, the method comprises coagulation, placing in containers with brine and curing for a suitable time period. In an alternative embodiment, herbs, fruits and vegetables may be added at the final step for enhancing the features of the final product.