A process for the linear synthesis of a gram-positive class II bacteriocin or a variant thereof is disclosed herein. The process comprises the stepwise addition of selected amino acids to a solid support; pseudoproline positioning and reopening; and cleavage of the gram-positive class II bacteriocin or the variant thereof from the solid support to provide a linear gram-positive class II bacteriocin or variant thereof; and in situ disulfide bond formation. Various applications and uses of the synthetic bacteriocins are also disclosed. The synthetic process can also be used to synthesize variants of bacteriocins by the selective substitution of one or more amino acids and/or additions and/or deletions of selected amino acids.

The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.

The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.

The present invention relates to the use of an anthocyanin and/or betanin as a colourant in a food product, plant extracts as a source of anthocyanins and/or betanins, compositions comprising the plant extracts and processes using the anthocyanins and/or betanins or compositions described herein.

The present invention relates to the use of an anthocyanin and/or betanin as a colourant in a food product, plant extracts as a source of anthocyanins and/or betanins, compositions comprising the plant extracts and processes using the anthocyanins and/or betanins or compositions described herein.

The invention relates to a composition for use in processed meat, comprising: (a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof; (b) between 20 and 92% w/w of vegetal protein; (c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof; (d) between 0 and 5% w/w of acid equivalent of glutamate;

wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt. % of the dry matter that is contained in the composition.

This composition is capable of providing similar functionality to processed meat as phosphates.

The invention also relates to a method for the preparation of the aforementioned composition and to the application of the composition in processed meat.

The invention relates to a composition for use in processed meat, comprising: (a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof; (b) between 20 and 92% w/w of vegetal protein; (c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof; (d) between 0 and 5% w/w of acid equivalent of glutamate;

wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt. % of the dry matter that is contained in the composition.

This composition is capable of providing similar functionality to processed meat as phosphates.

The invention also relates to a method for the preparation of the aforementioned composition and to the application of the composition in processed meat.

An edible composition to prolong the shelf-life of food products can include gum arabic and date pits extract. The edible composition can be applied to a food product to preserve the food product. For example, the edible composition can protect the food product from bacterial growth, loss of moisture, and/or oxidation. In an embodiment, the edible composition can be applied to the food product prior to refrigeration to increase the shelf-life of the food product. For example, the food product with the edible composition applied thereon, can be refrigerated at a temperature of about 4° C. in order to increase the shelf-life of the food product. The food product can include at least one of a meat product, a fruit product, and a vegetable product. The meat product can include, e.g., chicken, beef, or lamb. In an embodiment, the meat product is chicken.

A shelf stable aggregate foods are described that include a relatively low amount of binder, such as a dairy binder or maltodextrin binder. Methods of making a shelf stable aggregate food include the forming a moist aggregate using a positive displacement method.

A shelf stable aggregate foods are described that include a relatively low amount of binder, such as a dairy binder or maltodextrin binder. Methods of making a shelf stable aggregate food include the forming a moist aggregate using a positive displacement method.