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.

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided.

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.

An object of the present invention is to provide a fermented milk food, in which the viability of lactic acid bacteria during storage is high, the increase in acidity is suppressed, the viable cell count is less reduced, and the flavor is less deteriorated. A method for producing a fermented milk food by which the object was achieved is characterized by inoculating and culturing lactic acid bacteria in a culture medium containing a milk as a main component and supplemented with glucose in such an amount that glucose is substantially entirely assimilated at the time of completion of culturing and fructose in an amount twice or more the amount of glucose in a mass ratio.

An object of the present invention is to provide a fermented milk food, in which the viability of lactic acid bacteria during storage is high, the increase in acidity is suppressed, the viable cell count is less reduced, and the flavor is less deteriorated. A method for producing a fermented milk food by which the object was achieved is characterized by inoculating and culturing lactic acid bacteria in a culture medium containing a milk as a main component and supplemented with glucose in such an amount that glucose is substantially entirely assimilated at the time of completion of culturing and fructose in an amount twice or more the amount of glucose in a mass ratio.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Food compositions comprising a milk ingredient and steam-treated uncooked grains are described. The compositions provide a convenient alternative to overnight oats. The food compositions preferably include yogurt and uncooked steam-treated oats, which form a food product that has a shelf stability at 4° C. of at least 60 days. Methods of making and using such food compositions are also described wherein the grains are treated with steam just before being mixed with the milk ingredient.

Food compositions comprising a milk ingredient and steam-treated uncooked grains are described. The compositions provide a convenient alternative to overnight oats. The food compositions preferably include yogurt and uncooked steam-treated oats, which form a food product that has a shelf stability at 4° C. of at least 60 days. Methods of making and using such food compositions are also described wherein the grains are treated with steam just before being mixed with the milk ingredient.