The invention relates to a reduced dairy chocolate product, preferably a vegan chocolate product composition comprising a dried emulsion of a plant protein.

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.

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

A chocolate mixture comprising chocolate, preferably dark chocolate and an antioxidant mixture which includes:

TABLE-US-00001 Ingredient Minimum Maximum Betacarotene 2000 IU 6000 IU Vitamin E Succinate 1185 IU/g 200 IU 400 IU Vitamin C 100 mg 400 mg Vitamin D3 200 IU 400 IU Vitamin K1 20 g 80 g Coenzyme Q10 20 mg 100 mg CURCUMAX Curcumin Extract 100 mg 300 mg in Oil

The antioxidant mixture makes up from about 4% to about 8% of the weight of the combination of chocolate and mixture. Other additives, such as fruit, nuts and candies may also be added, but their weight is not factored into the calculation of the relative proportion of chocolate to antioxidant mixture.

An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC/MS), of 1:10 to 100:1.