A food-based protein formulation includes a puree of one or more fruits and/or vegetables and protein. The source of the protein may be plant-based or animal based. Exemplary sources include whey protein and hydrolyzed collagen. The formulation may be packaged in 160 calorie servings.

It is an object of the present invention to provide a capsule comprising a functional substance and having good shape stability and a good feeling of use. A method for producing a capsule, comprising steps of mixing gelatin and a functional substance; adding a carbodiimide crosslinking agent to crosslink the gelatin with the carbodiimide crosslinking agent; solidifying the crosslinked gelatin; and grinding the solidified gelatin.

Methods and systems are provided for mixing and heat exchange of fluids. In one example, a fluid mixing and heat exchange device includes a hot water tank, a mixing chamber spaced away from the hot water tank and fluidly coupled to a first liquid reservoir, a first chilling module fluidly coupled to the mixing chamber, a coolant tank fluidly coupled to the first chilling module, a radiator fluidly coupled to the coolant tank, and a dispensing manifold fluidly coupled to the mixing chamber and adapted to dispense a mixed and chilled fluid mixture to a plurality of fluid vessels.

Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.

The present disclosure generally relates, in certain aspects to cultivated meat and other cultivated animal-derived products. In some embodiments, the cultivated meat product comprises a fat replica, muscle replica, and a cell lysate. e.g., forming a tissue mass. The muscle replica may comprise microcarriers and non-human muscle cells. The fat replica may comprise a fat emulsion and non-human blood plasma. The lysate may comprise a lysate of non-human red blood cells. In some cases, these may form a cultivated meat product, for example, a ground beef replica. Other embodiments are generally directed to methods of making or using such fat replicas, the microcarriers, or the cultivated meat products, kits involving these, or the like.

Described herein are gummy compositions and products. In one aspect the gummy compositions include: (I) one or more gelating agents; (II) at least one fruit juice and/or fruit extract; and (III) 0.15-2 wt % caffeine. In a further aspect the invention provides a gummy composition comprising: (I) one or more gelating agents; (II) at least one fruit juice and/or fruit extract; (III) at least one vitamin; and (IV) 0.15-2 wt % caffeine.
Also described herein are gummy products composed of the gummy compositions as well as methods of making and using the gummy compositions.

A method of preparation and use of fish gelatin for foods, and in particular a powdered fish gelatin that can be easily reconstituted and used for traditional dishes such as jelled fish sauce. The fish sauce jelly in a powder form is produced from fish scales which, when put into a cooking fish pot, will become a jelly after it is refrigerated, to replace traditional fresh fish skin that was used as a jelling agent. The fish gelatin it is made out of scales from fish such as tilapia that has undergone a deodorizing and dehydrating procedure, and is crushed into a powder.

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 composition comprising hydrophobic droplets coated by a shell and dispersed in a matrix and a consumable product comprising the composition are provided. The hydrophobic droplets comprise a hydrophobic compound, the shell comprises an irreversibly denatured protein, and the matrix comprises a protein, a starch, and a polysaccharide. Also provided are methods for preparing the composition and the consumable product.

The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c) treating the viscous gelling agent with an acidic buffer solution; and d) bringing at least a part of the food particles in contact with the viscous gelling agent. The present invention further relates to a device for performing this method, to the obtained food product and the use of an acidic buffer solution for stabilizing food products.