The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

The present disclosure related to encapsulated anaerobic probiotics, methods of encapsulation, food compositions and foodstuff.

The present invention is useful in the food industry and allows the maintenance of viable anaerobic bacteria in food products and/or food supplements even if stored in aerobic conditions without refrigeration.

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

The present disclosure relates to thermo-stable/heat stable strain(s) of micro-organisms, obtaining such thermo-stable strains and incorporating them into food products. These strains are able to survive high temperatures for longer periods of time and thus food products containing such strains are therapeutically effective and beneficial for general health.

By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in producing a lactic acid bacterium-containing fat or oil composition that has a high viability of the lactic acid bacterium and an excellent resistance to acids. By adding lactic acid bacteria powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before molding, moreover, the present invention has succeeded in producing a lactic acid bacterium-containing chocolate including a viable lactic acid bacterium by a simple producing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium.

The invention provides a composition comprising Lactobacillus fermentum ME-3 strain DSM 14241 for use in preventing, alleviating the symptoms of or treating, alone or as an adjuvant component, a metabolic syndrome related disorder selected from prediabetes, type 2 diabetes and cardiovascular disease. The effect may be achieved by simultaneously: decreasing the level of glycated haemoglobin HbA1c, decreasing or preventing low-grade inflammation on a cellular level and increasing the level of adiponectin.

Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

A method for manufacturing lactase enzyme infused chocolate consists of specific ordered steps wherein enzyme is infused toward the end of the tempering phase to preserve lactase's active enzymatic properties and the chocolate's flavor profile while addressing lactose sensitivity.