Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

According to the present invention, provided is a carbonate- and magnesium-substituted hydroxyapatite having a particle size of 5 nm or more and 60 nm or less, wherein a portion of the calcium atoms in the hydroxyapatite are substituted with magnesium atoms and a portion of phosphate groups are substituted with carbonate groups.

A method of imparting a fruit flavour to a food or beverage product, the method comprising the step of incorporating into the flavoured product compounds that are perceptually important contributors in the creation of the desirable flavour, wherein those compounds are provided by fermented dairy material, and matter obtained from at least two botanical varieties, wherein at least one variety contains a relative paucity of at least one flavour characteristic compound, and at least one other variety is selected, bred or engineered such that matter obtained from it contains a relative abundance of said at least one flavour characteristic compound.

A method of imparting a fruit flavour to a food or beverage product, the method comprising the step of incorporating into the flavoured product compounds that are perceptually important contributors in the creation of the desirable flavour, wherein those compounds are provided by fermented dairy material, and matter obtained from at least two botanical varieties, wherein at least one variety contains a relative paucity of at least one flavour characteristic compound, and at least one other variety is selected, bred or engineered such that matter obtained from it contains a relative abundance of said at least one flavour characteristic compound.

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further comprise a lactase enzyme.

The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity.

Provided herein is a composition that includes choline or choline salt and omega-3 fatty acid for nutritionally enhancing a food product, as well as the resultant food products. The food product when nutritionally enhanced with the composition has an acceptable taste or acceptable odor or the food product has a peroxide value of less than 50 mEq. Methods of preparing the composition and food products are also are provided. As seen in the accompanying figure the discoveries outlined herein have resulted in an unprecedented level of organoleptic stability over time, with no significant change to key sensory parameters typically seen in products that contain high levels of choline and omega-3 fatty acids.

Methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, are described. The methods include purification from the extraction stage of the Stevia rebaudiana Bertoni plant, purification of steviol glycoside mixtures, Rebaudioside D and Rebaudioside A from a commercial Stevia extract, and purification of Rebaudioside D from remaining solutions obtained after isolation and purification of Rebaudioside A and a high purity mixture of steviol glycosides. The methods are useful for producing high purity Rebaudioside D, Rebaudioside A, and steviol glycoside mixtures. The high purity steviol glycosides are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates, and methods for using such compositions, as well as products generated using strained acidic, for example fermented, dairy products having reduced carbohydrates.