The present disclosure generally relates to an improved cell-culture growth medium, for example, for the production of cell-based meat, and other cultivated products, or applications. For example, certain embodiments are directed to a cell culture growth factor supplement comprising platelet lysate (PL) and platelet rich plasma (PRP). Such solutions may be used, for example, to increase the cellular biomass in a bioreactor by enhancing the rate and frequency of cellular proliferation. In some embodiments, platelet-rich plasma is isolated from the whole blood of a living animal. The platelets within the platelet-rich plasma may be concentrated, for example, by centrifugation, to produce a platelet concentrate. In some embodiments, the platelet concentrate can be cultivated and activated using an agonist to release growth factors. In some embodiments, the growth factor solution can be separated from the platelets and added to a bioreactor containing a cell-based meat product.

An edible receptacle for pharmaceuticals, components thereof, and associated methods. The edible pharmaceutical receptacle includes a plurality of pharmaceuticals including different first and second pharmaceuticals and an edible pharmaceutical card. The edible pharmaceutical card includes a plurality of edible dosing sections joined together. The plurality of edible dosing sections include a first edible dosing section directly joined to a second edible dosing section. The first and second edible dosing sections are arranged to be manually broken apart to separate the first and second edible dosing sections from one another. The first edible dosing section contains the first pharmaceutical of the plurality of pharmaceuticals and the second edible dosing section contains the second pharmaceutical of the plurality of pharmaceuticals.

A method for continuously producing a conversion product, in particular starch glue, fried starch, dissolved gelatin or protein glue, wherein a starch-containing and/or protein-containing, preferably powdery starting material, in particular flour, starch powder, cereal grains, coarse cereal meal, gelatin powder or gluten powder, is fed to a mixing chamber (2) and the starting material, preferably powder, descending in the mixing chamber (2) is subjected to a liquid heated to a processing temperature (T.sub.U) of at least 50 C. for converting the starting material into the conversion product, in particular to at least a gelatinization temperature of the starch-containing starting material, a protein-dissolving and/or denaturing temperature of the protein-containing starting material or a frying temperature, in the form of a pressure jet (7) and is thereby conveyed against a baffle (10) preferably formed by an inner wall of the mixing chamber or by an installation in the mixing chamber.

A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

The present invention relates to a protein bar that is formed from a moldable mixture containing proteins and/or protein hydrolysates. The moldable mixture contains a collagen hydrolysate having an average molecular weight of up to 1,700 Da as a protein hydrolysate.

Provided is a gelling composition capable of keeping a gel state in a food even when the food heated at 75? C. is cooled to around 45? C. at which the food can be eaten in a warm state. Specifically provided is a gelling composition comprising methyl cellulose, a 2.0% by weight aqueous solution of which has a storage modulus G (75? C.) at 75? C. of 3,000 to 5,500 Pa, the 2.0% by weight aqueous solution of which has a return temperature storage modulus G (75 to 45? C.) of 2,000 to 3,600 Pa when the temperature of the aqueous solution is returned from 75? C. to 45? C., and a 2.0% by weight aqueous solution of which has a viscosity at 20? C. of 3,000 to 10,000 mPa.Math.s; a low temperature gelling agent; and a solvent. A food comprising the gelling composition is also provided.

Various systems and methods of producing animal derived products, such as for cultivated meat, are described herein. For example, one embodiment includes the steps of obtaining components of a cell-culture medium by sustainably harvesting blood components from living animals to produce a cell-culture medium suitable for in vitro cell culture and culturing cells in the cell-culture medium to produce a cultivated meat product. In some embodiments, the disclosure generally relates to sustainably harvesting blood components for the cultivation of meat and other animal derived products, e.g., by repeatedly extracting blood components in a manner which does not kill a non-human animal. In some embodiments, the non-human animals can be farmed for the purpose of sustainably extracting whole blood and/or blood products. In some embodiments, the harvested blood product may be used to produce a cultivated meat product or other animal derived product, such as a muscle tissue, a fat tissue or heme.

The present application provides a laver snack, comprising: seasoned laver; a binder comprising saccharides and a gelling agent; and solid supplementary ingredients. In addition, the present application provides a method for preparing a laver snack, comprising the steps of: mixing a binder in which saccharide and a gelling agent are mixed, seasoned laver, and solid supplementary ingredients; and shaping the mixed resultant product and cooling same.

The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt. %, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the casein content being 7-13 wt. %, based on the total weight of the composition; the composition comprising 0.2-10 wt. % fat, based on the total weight of the composition; the composition comprising a cold-set gelling agent, in a relative amount of at least 0.3 wt. %, preferably 0.5-5 wt. %, based on the total weight of the composition; the composition comprising water; and the composition having an about neutral pH.

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.