The present disclosure generally relates, in certain aspects, to cultivated meat and other cultivated animal-derived products. In some embodiments, muscle and/or fat cells can be grown on microcarriers or other scaffolds, for example, in a bioreactor or other in vitro cell culture system. The microcarriers or other scaffolds can comprise materials such as fibrin. The fibrin may be formed into hydrogels or other articles, which may be edible in some cases. The microcarriers may also contain grooves or other structures in some instances. In certain embodiments, the microcarriers may be present within the final product, e.g., in a cultivated meat product. Other embodiments are generally directed to methods of making or using microcarriers or cultivated meat products, kits involving these, or the like.

The present disclosure generally relates, in certain aspects, to cultivated meat and other cultivated animal-derived products. In some embodiments, the whole blood of a non-human animal is separated into various components (e.g., concentrated red blood cells, blood plasma, etc.). Some embodiments are generally directed toward incorporating coloring or redness into a product. For example, colorants may be added to a cultivated meat product to improve its color. The colorant may comprise a lysate of non-human red blood cells, e.g., containing hemoglobin. In some embodiments, the lysate may be obtained from blood withdrawn from living animal donors. Other embodiments yet are generally directed toward the composition and method of use of the lysate, cultivated meat products, kits involving these, or the like.

A compound composition for improving bone health and preparation and application thereof are provided. The compound composition is prepared by combining a traditional Chinese medicine extract with chicken cartilage collagen, magnesium, vitamin K2 and vitamin D3. The compound composition overcomes the food safety risk of the existing osteoporosis preventive drugs by adding the traditional Chinese medicine extract for improving osteoporosis and promoting bone health. And the compound composition disclosed can be used as a dietary supplement or health food raw material for preventing or treating osteoporosis. Therefore, the compound composition disclosed is suitable for promotion and application.

A nutraceutical food product includes a solid matrix and a liquid combined into a gel. The nutraceutical food product may include an immune modulator, such as transfer factor and/or a nanofraction immune modulator. A fruit component may be included in the nutraceutical food product. The fruit component may include at least one oligoproanthocyanidin-containing fruit, such as aai.

Described herein are soft capsules and enteric soft capsules comprising cationic Type A gelatin and acid insoluble enteric polymers. In particular, the compositions and methods for manufacturing all-natural enteric soft capsules comprising Type A gelatin and matrix fills are described. In one embodiment, the enteric soft capsules comprise active ingredients such as non-steroidal anti-inflammatory drugs (NSAIDs). In another embodiment, the enteric soft capsule comprises matrix fills of omega-3 fatty acids.

Disclosed herein are hydrolyzed collagen compositions. The compositions are inexpensive to make and can be produced without the use of proteolytic enzymes, decolorizing agents, antibacterial and antifungal agents, and the like. Further, the compositions are substantially free of odors and are white to light yellow in color and are suitable to be used as dietary supplements. Also disclosed are methods for producing the compositions.

A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.

A gummy composition including a set emulsification of an oil phase and a water phase, and a water-soluble active ingredient. A method including administering a gummy composition including a set emulsification of an oil phase and a water phase, and a water-soluble active ingredient.

The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e. holding the temperature of the surimi products for a period of time by adjusting the microwave power level at a specified temperature range, can effectively improve the gel strength of the surimi and comply with the new trend of applying microwave heating to surimi products.

A beverage can include a beverage base and a flavor additive. The flavor additive can be heterogeneously mixed within the beverage base. The flavor additive can include at least a flavoring and a gelling agent, with the gelling agent comprising 2% by weight or less of the flavor additive. The flavor additive can be in a form of at least one of a liquid suspension, a liquid, or a semi-liquid and further can be non-blending with the base beverage. The flavor additive can remain in a stable, separate phase from the beverage base even upon agitation.