A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

The invention relates to a fermented onion composition having a dry matter content of at feast 8 wt. %, said composition comprising, per gram of dry matter: a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof; c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof,

The fermented onion composition of the present invention can advantageously be used as an effective, label-friendly food ingredient to increase overall quality of foods.

The invention also provides a method of preparing a fermented onion composition, comprising: providing an onion substrate containing 10-50 wt. % dry matter and 50-90 wt. % water, wherein at least 40 wt. % of the dry matter is derived from onion; inoculating the substrate with a micro-organism selected from lactic acid bacteria, Propionibacterium and combinations thereof; and incubating the inoculated substrate at a temperature in the range of 25-60° C. for at least 12 hours to produce an onion ferment.

The invention relates to a fermented onion composition having a dry matter content of at feast 8 wt. %, said composition comprising, per gram of dry matter: a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof; c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof,

The fermented onion composition of the present invention can advantageously be used as an effective, label-friendly food ingredient to increase overall quality of foods.

The invention also provides a method of preparing a fermented onion composition, comprising: providing an onion substrate containing 10-50 wt. % dry matter and 50-90 wt. % water, wherein at least 40 wt. % of the dry matter is derived from onion; inoculating the substrate with a micro-organism selected from lactic acid bacteria, Propionibacterium and combinations thereof; and incubating the inoculated substrate at a temperature in the range of 25-60° C. for at least 12 hours to produce an onion ferment.

The present invention relates to compositions with antioxidant properties, in particular for use in food or as food. In a first aspect the invention provides a composition comprising ginger powder, sage powder, and rosemary powder; wherein the particles of the ginger powder have a size of less than 800 μm, and the sage powder and rosemary powder have a size of less than 500 μm; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3. The invention also relates to a method for improving the oxidative stability of a food composition and to use of a combination of ginger powder, sage powder, and rosemary powder as an antioxidant, wherein the particles of the ginger powder have a size of less than 800 μm, and the sage powder and rosemary powder have a size of less than 500 μm; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3.

The present invention relates to compositions with antioxidant properties, in particular for use in food or as food. In a first aspect the invention provides a composition comprising ginger powder, sage powder, and rosemary powder; wherein the particles of the ginger powder have a size of less than 800 μm, and the sage powder and rosemary powder have a size of less than 500 μm; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3. The invention also relates to a method for improving the oxidative stability of a food composition and to use of a combination of ginger powder, sage powder, and rosemary powder as an antioxidant, wherein the particles of the ginger powder have a size of less than 800 μm, and the sage powder and rosemary powder have a size of less than 500 μm; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3.

The present invention relates to preservative and/or antimicrobial compositions comprising at least one saponin and at least one phenolic diterpene.

The present invention relates to preservative and/or antimicrobial compositions comprising at least one saponin and at least one phenolic diterpene.

Disclosed are compositions comprising tea-based oxygen scavenging active agents polymer compositions, including polymer compositions, materials, and containers that incorporate such agents from the Camellia sinensis plant for use in packaging and storing of oxygen sensitive products. Such compositions, materials and containers are of use for preserving the shelf-life of products such as foods, pharmaceuticals, cosmetics, tobacco and cannabis.

Disclosed are compositions comprising tea-based oxygen scavenging active agents polymer compositions, including polymer compositions, materials, and containers that incorporate such agents from the Camellia sinensis plant for use in packaging and storing of oxygen sensitive products. Such compositions, materials and containers are of use for preserving the shelf-life of products such as foods, pharmaceuticals, cosmetics, tobacco and cannabis.