Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

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.

A method of manufacturing ostrich antibodies may include immunizing mature female ostriches with a mixture solution comprising Clostridium difficile toxin A and toxin B, obtaining eggs from the immunized ostriches, and purifying egg yolk antibodies from the eggs.

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 invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (a.sub.w) less than 0.5 and comprising a) glycerin in an amount of 10% to 40% (w/w), b) 40% to 75% (w/w) of at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one hydrocolloid, and d) at least one species of a probiotic bacterium. Further, the invention relates to methods for producing a glycerin-based candy product comprising probiotic bacteria.

The present invention relates to specific formulations of functional foods and nutraceuticals comprising probiotics and Isomalto-oligosaccharides in a tasty gummy dosage form. Embodiments of the invention provide relief from the unpleasant side effects of high fiber functional foods and nutraceuticals including stomach discomfort, flatulence, stomach rumbling/belching and overall gut feeling.

A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1.

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

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.