The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

Provided are methods of preserving and/or storing Synsepalum dulcificum berry, which may involve separating a pulp of the berry into two or more parts; and freeze drying the berry with the separated pulp.

Provided are methods of preserving and/or storing Synsepalum dulcificum berry, which may involve separating a pulp of the berry into two or more parts; and freeze drying the berry with the separated pulp.

A ready-to-eat, shelf-stable tater-tot type snack food made from one or more of the following food products: vegetable (including starches from root vegetables), fruit, meat, bean, or meat analog. The tater tot-type snack food has a crispy outer layer or layers and crunchiness throughout the tater tot-type snack food. The tater tot-type snack food does not require cooking or warming prior to consumption. The tater tot-type snack food has extended shelf stability, especially when packaged in an oxygen free environment. The tater tot-type snack food can be manufactured using either freeze drying or vacuum frying techniques.

Compositions wherein foodstuffs act as carriers of freeze-dried probiotics provide new means for administration of probiotics. The products that are easily shipped may be eaten as purchased or mixed with other ingredients to provide variety in the diet while administering beneficial probiotic organisms to the gastrointestinal tract.

Compositions wherein foodstuffs act as carriers of freeze-dried probiotics provide new means for administration of probiotics. The products that are easily shipped may be eaten as purchased or mixed with other ingredients to provide variety in the diet while administering beneficial probiotic organisms to the gastrointestinal tract.

An edible includes a directionally porous mass of at least one carbohydrate with a low-moisture infiltrate disposed within pores comprising at least one fat selected from melted chocolate, butter, cocoa butter, coconut oil, palm oil, or cream. The edible is prepared by directionally freeze-casting an aqueous solution or slurry including a carbohydrate; freezing the solution or slurry with directional crystal growth by applying low temperatures with a temperature gradient to the solution or slurry, and lyophilizing the frozen slurry. In embodiments, the solution or slurry includes fruit juice or puree, or finely ground vegetable matter such as cocoa powder or peanut butter powder.

An edible includes a directionally porous mass of at least one carbohydrate with a low-moisture infiltrate disposed within pores comprising at least one fat selected from melted chocolate, butter, cocoa butter, coconut oil, palm oil, or cream. The edible is prepared by directionally freeze-casting an aqueous solution or slurry including a carbohydrate; freezing the solution or slurry with directional crystal growth by applying low temperatures with a temperature gradient to the solution or slurry, and lyophilizing the frozen slurry. In embodiments, the solution or slurry includes fruit juice or puree, or finely ground vegetable matter such as cocoa powder or peanut butter powder.

Provided is a kelp chip manufacturing method which does not require frying with no transformation of the shape of kelp but has high preference. The kelp chip manufacturing method includes: a kelp braising process of braising kelp using one of starch syrup, soy source, olive oil or mixture of starch syrup, soy source and olive oil; a kelp heating process of heating the braised kelp in a retort-pouched state; and a kelp freeze-drying process of freeze-drying the heated kelp. The kelp chip manufacturing method can manufacture kelp chips with high preference in texture, taste and so on through the kelp braising process and the kelp heating process.