Several methods are described for generating mycelial scaffolds for use several technologies. In one embodiment, a mycelial scaffold is generated using a perfusion bioreactor system for cell-based meat technologies. In another embodiment, a mycelial scaffold is prepared for biomedical applications. The mycelial scaffolds may be generated from a liquid medium or from a solid substrate.

An apparatus and method for producing gelled pearls includes: a housing with at least one opening into which a flavored liquid is provided; external components; and internal components. The external components include: a first ingress port through which a first refill pack is coupled; and a dispenser with tubing through which a processed solution is expelled into a gelling bath. The internal components include: a mixing tank for blending the flavored liquid with the first solution; a first flow valve fluidly coupled with the mixing tank and directing the flavored liquid into and out of the mixing tank; a second flow valve fluidly coupled with the mixing tank and directing flow of a proportional amount of the first solution into the mixing tank; and a microcontroller device.

A semi-solid food substitute is provided having a base composition including starch syrup, saccharides, and at least one gelling agent and having a protein content between 10% by weight and 30% by weight and a fat content between 5% by weight and 20% by weight.

Provided herein are compositions, for example: oral rehydration compositions, beverages, food items, methods and uses, which utilise resistant starch to prevent or treat dehydration, including dehydration which is caused by diarrhoea. Beverages, food items and oral rehydration solutions including a resistant starch, which are suitable for aiding in the maintenance and restoration of hydration levels in individuals undertaking physical activities, including sports, are also disclosed.

Packaged product for preparing pasta in broth, which includes a container provided with an upper opening closed by a closure element, and a gelled substance which contains a food broth and one o more added food thickeners, is arranged in the container and is provided with an upper surface directed towards the upper opening of the container. A portion of broth pasta is arranged in the container between the closure element and the upper surface of the gelled substance, which has a gel strength such to sustain the portion of broth pasta abutted against the upper surface of the gelled substance itself without such portion of broth pasta sinking within such gelled substance.

The present invention provides a jelly containing pyrroloquinoline quinone and/or a salt thereof, a non-reducing sugar and a gelling agent.

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85 C. or less.

The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa.Math.s, measured with a dry matter content of 80 wt % and at a temperature of 60 C.; and up to 60 wt % of sucrose,
wherein the casting compound comprises a dry matter content of at least 70 wt %.

The present invention relates to an edible composition, particularly an edible nutrition system, comprising an edible filling material (2) and an edible outer shell material (1), and the use thereof for the provision and/or transportation of edible materials. Additionally, in some embodiments, the edible nutrition system comprises an edible or potable substance (3). Further, the disclosure relates to a method for preparing said edible nutrition system.

A physiologically active composition for use in a method for the prophylaxis and/or treatment of back pain comprises N-acetyl-glucosamine or a suitable derivative of N-acetyl-glucosamine.