The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions comprising Rebaudioside B. The fermented dairy composition may comprise lactase and may be strained fermented dairy composition.

Provided are nutritional compositions having a decreased protein content. Further disclosed are nutritional composition having a protein or protein equivalent source that includes intact protein, beta-casein enriched casein hydrolysate, and/or amino acids. The nutritional compositions disclosed are suitable for administration to pediatric subjects, such as infants.

The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and immunoglobulin G (IgG), water and a food grade acid; the composition having a pH between 2.5-4.0. The bioactive dairy composition can be used in the preparation of a range of ready-to-drink and ready-to-eat food products having bioactive properties. Processes for the preparation of the bioactive dairy composition and the associated food and beverage products is also described.

The invention relates to a powdered human milk fortifier comprising a protein component typically present in an amount ranging from 6 wt/wt % to 20 wt/wt % of the fortifier powder, and a fat component typically present in an amount of from about 0.1 wt/wt % to 10 wt/wt % of the fortifier powder and a carbohydrate component selected from the group of Lactose and Oligosaccharides present in the in an amount from 50 wt/wt % to 75 wt/wt % of the fortifier powder; a moisture in the powdered milk fortifier in present in quantity of about 1.5 wt/wt % to about 4.5 wt/wt % of the powdered human milk fortifier; nutrients in the powdered milk fortifier selected from the group of Nucleotides, Minerals including but not limited to calcium, phosphorous, IgA, IgM, IgG, Lactoferrin, Nucleotides, Linolenic acid and Growth factors alike.

The invention further provides a powdered human milk lipid rich fortifier with a fat component in a quantity ranging from 40 wt/wt % to about 80 wt/wt %, further in where the lipids are derived from human milk and a moisture component in quantity ranging from 1.5 wt/wt % to about 4.5 wt/wt %; and nutrients selected from the group of Nucleotides, Minerals including but not limited to calcium, phosphorous, IgA, IgM, IgG, Lactoferrin, Nucleotides, Linolenic acid and Growth factors alike.

The invention presents an energy rich human milk powder with an energy content in a quantity ranging from 70 cal/100 mL to about 90 cal/100 mL; a moisture component in a quantity ranging from 1.5 wt/wt % to about 4.5 wt/wt %; and nutrients selected from the group of Nucleotides, Minerals including but not limited to calcium, phosphorous, IgA, IgM, IgG, Lactoferrin, Nucleotides, Linolenic acid and Growth factors alike.

Preferably, the freeze dried human milk fortifier is provided in a unit dose container which holds from about in which about 0.5 gm to about 10 gm of said fortifier. The instant invention also relates to a method of providing nutrition to preterm infants by adding a fortifier powder to human milk and administering the fortified human milk to a premature infant. The invention further provides a method of promoting growth of a premature infant by administering fortified human milk to a premature infant.

Provided is a method for producing a plant protein product which includes treating the plant protein with at least one an exogenous enzyme comprising an oxidoreductase and/or a hydrolase. The method results in a treated protein product that has reduced undesirable aromas and/or reduced undesirable tastes, compared to an untreated plant protein product. In a further embodiment, the method further includes mixing the treated protein product with another material to form a food composition. Also provided are compositions made by the methods of the invention.

Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.

The invention concerns a sweetened 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.

Improving the antioxidant capacity in an animal by increasing the level of glutathione in the blood or tissue of the animal comprising providing a composition containing beta-casein to the animal for consumption, where the beta-casein comprises at least 75% by weight of one or more beta-caseins not capable of producing beta-casomorphin-7 on enzymatic digestion. Uses include as an oxidant, for treating or preventing the symptoms of cancer, inflammation, kwashiorkor (protein deficiency), seizure, autism, Down's syndrome, chronic fatigue syndrome, Alzheimer's disease, Parkinson's disease, sickle cell anaemia, liver disease, cystic fibrosis, HIV, AIDS, infection, heart attack, stroke, and diabetes, avoiding or reducing the effects of aging, promoting the recovery of tissue following physical exercise, and promoting fertility.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.