The present invention provides a seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not deleteriously impact, or it impacts to a lesser extent, the desired colour of a product containing thereof. In addition, the seaweed-based powder of the present invention has the capacity to produce gels having an optimum strength for the intended application. In particular, the invention provides a seaweed-based powder having an aerated bulk density (ABD) of at least 0.20 and a CIELAB L* value of at least 70.

Disclosed are probiotic formulations comprising fortified avian eggs and avian egg products such as egg powder, and methods for producing the same substantially no meat containing growth media such as MRS. The formulations may be used to supplement food that include, but are not limited to, baby foods, milk, and pet foods. Effective amounts of the fortified egg formulations comprising at least about 10.sup.9 CFU/dosage of probiotics may be used to treat health issues that include, but are not limited to, irritable bowel syndrome. The probiotic formulation may comprise bacterial strains comprising at least one of L. casei, L. rhamnosus, B. breve, Bifidobacterium longum, L. acidophilus, L. plantarum, B. bifidum, L. fermentum, L. lactis, L. paracasei, and L. salivarius.

Disclosed are probiotic formulations comprising fortified avian eggs and avian egg products such as egg powder, and methods for producing the same substantially no meat containing growth media such as MRS. The formulations may be used to supplement food that include, but are not limited to, baby foods, milk, and pet foods. Effective amounts of the fortified egg formulations comprising at least about 10.sup.9 CFU/dosage of probiotics may be used to treat health issues that include, but are not limited to, irritable bowel syndrome. The probiotic formulation may comprise bacterial strains comprising at least one of L. casei, L. rhamnosus, B. breve, Bifidobacterium longum, L. acidophilus, L. plantarum, B. bifidum, L. fermentum, L. lactis, L. paracasei, and L. salivarius.

This disclosure provides novel beverage compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. The beverage compositions are useful for improving mouthfeel properties of non-nutritive sweeteners such as steviol glycosides and blends thereof, in food and beverages containing the same.

The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colorings. The formulations can be used in dessert food products, especially in tres leches cakes.

The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colorings. The formulations can be used in dessert food products, especially in tres leches cakes.

Novel methods for isolating fish roe/egg extracts, notably a coagulum and a sediment extract, enriched in phospholipids and omega-3 fatty acids are described. Novel compositions comprising omega-3 polyunsaturated fatty acids and micronutrients, which may be used for the management of neurological conditions such as ADD-ADHD, autism, cognitive impairment, and mood disorders are also described. These compositions are homogenous compositions comprising effective amounts of omega-3 fatty acids in microencapsulated or emulsified form, and/or from the sediment extract from fish roe/egg, vitamin B6, magnesium, zinc and copper, and may further comprise additional ingredients such as folic acid (e.g., L-methyl folate) and gamma-linolenic acid (GLA).

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

The present disclosure relates to powdered, rehydratable, bacterial cellulose formulations comprising methods of production and uses thereof. In particular the use of the formulation as a colloid stabilizer, foam stabilizer, or as a thickener, as a reinforcer material (as a filler), a dietary fibre, a foodstuff, a cosmetic or pharmaceutical composition, a composite, among others. An aspect of the present subject matter discloses a powdered formulation, comprising bacterial cellulose and an additional component (or third component) selected from the following list: sodium carboxymethyl cellulose, carboxymethyl cellulose, xanthan, methylcellulose, methyl cellulose, hydroxyethyl-cellulose, hydroxyethyl-cellulose, hydroxypropyl methyl cellulose, hydroxypropyl methylcellulose, tylose, glycerol, saccharose, or mixture thereof; wherein the powdered formulation is dispersible in an aqueous media, at 20° C., with low shear mixing.

This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.