The present disclosure provides a method and nutritional composition for improving the microbiome and metabolic profile of a pediatric subject, which includes administering to a pediatric subject a composition having up to about 7 g/100 kCal of a protein or protein equivalent source; up to about 7 g/100 kCal of a fat or lipid source; at least about 5 g/100 kCal of a carbohydrate; at least about 0.05 mg/100 kCal of bacterial metabolites produced by microbiota fermentation; and either a probiotic or a prebiotic composition, or both.

The present disclosure provides a method and nutritional composition for improving the microbiome and metabolic profile of a pediatric subject, which includes administering to a pediatric subject a composition having up to about 7 g/100 kCal of a protein or protein equivalent source; up to about 7 g/100 kCal of a fat or lipid source; at least about 5 g/100 kCal of a carbohydrate; at least about 0.05 mg/100 kCal of bacterial metabolites produced by microbiota fermentation; and either a probiotic or a prebiotic composition, or both.

The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives. The composition of the invention is free of cholesterol, low in saturated fats and methods for making them. In a particular aspect of the present invention, the non-dairy food composition is employed as an animal fat substitute to mimic the appearance and texture of adipose tissue as well as appealing mouthfeel and texture in meat-analogues.

The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives. The composition of the invention is free of cholesterol, low in saturated fats and methods for making them. In a particular aspect of the present invention, the non-dairy food composition is employed as an animal fat substitute to mimic the appearance and texture of adipose tissue as well as appealing mouthfeel and texture in meat-analogues.

[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

The present disclosure generally relates to compositions and methods for suppressing food cravings, promoting weight loss, and/or preventing and/or treating overweight or obesity. More specifically, the present disclosure is directed to “clean label” meal replacement bars and methods for making and using same. The disclosed meal replacement bar contains a base material including real food and/or natural ingredients providing proteins, carbohydrates, fats, and/or fiber; at least one natural binding agent to bind together the base material; and vitamins and minerals to provide complete nutrition. The disclosed meal replacement bar preferably is made from less than 15 ingredients in total and provides about 160 kcal energy and about 16 g of protein for a bar of about 44 g; or provides about 200 kcal of energy and about 20 g of protein for a bar of about 55 g.

The present disclosure generally relates to compositions and methods for suppressing food cravings, promoting weight loss, and/or preventing and/or treating overweight or obesity. More specifically, the present disclosure is directed to “clean label” meal replacement bars and methods for making and using same. The disclosed meal replacement bar contains a base material including real food and/or natural ingredients providing proteins, carbohydrates, fats, and/or fiber; at least one natural binding agent to bind together the base material; and vitamins and minerals to provide complete nutrition. The disclosed meal replacement bar preferably is made from less than 15 ingredients in total and provides about 160 kcal energy and about 16 g of protein for a bar of about 44 g; or provides about 200 kcal of energy and about 20 g of protein for a bar of about 55 g.

Provided are: a food/beverage product containing dietary fiber, vitamins, and a calcium source, the food/beverage product made by ameliorating off-flavors resulting from said nutritional ingredients; an agent for masking off-flavor in the food/beverage product; and a method for masking off-flavor in the food/beverage product.

The food/beverage product contains stevia, dietary fiber, vitamins, and a calcium source. The agent for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking agent having stevia as an active ingredient. The method for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking method involving making the food/beverage product to be compounded with stevia. An acidic milk beverage is preferred as the food/beverage product.

Provided are: a food/beverage product containing dietary fiber, vitamins, and a calcium source, the food/beverage product made by ameliorating off-flavors resulting from said nutritional ingredients; an agent for masking off-flavor in the food/beverage product; and a method for masking off-flavor in the food/beverage product.

The food/beverage product contains stevia, dietary fiber, vitamins, and a calcium source. The agent for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking agent having stevia as an active ingredient. The method for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking method involving making the food/beverage product to be compounded with stevia. An acidic milk beverage is preferred as the food/beverage product.