A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterified blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.

The present invention relates to a frozen food product, a natural stabilizer, a method for producing a frozen food product, and a sieve system for forming beads of frozen food products. More specifically, the solution concerns cryogenic, natural, ice cream beads, shock-frozen in liquid gases used in cryogenics, adapted to typical cold chains with a temperature of ?10? C. to ?18? C., and cryogenic, natural, ice cream beads embedded in a homogeneous traditional natural ice cream mass.

Mixes for making frozen dairy products that include 1% to 5% denaturized whey protein, and products made from such mixes, are described. Methods of making mixes including denaturized protein are described, as well as methods for making frozen dairy products from such mixes.

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat.

The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products.

A pet food product includes a food substrate manufactured by extrusion, baking or other process involving heat. The pet food product includes less than 10% of hemp oil by weight, and preferably less than 5% by weight. The hemp oil has cannabinoids, including acidiccannabinoids. The acidic cannabinoids have a concentration of less than 100 parts per million, and preferably between 10-40 parts per million in the hemp oil. The acidic cannabinoids include cannabidiolic acid (CBD-A) and cannabidiol (CBD) in a ratio of at least 1:1, and preferably 3:1, or greater. An antioxidant is added to the hemp oil to inhibit oxidation of the acidiccannabinoids including the (CBD-A). The pet food product includes a second oil blended with the hemp oil. The antioxidant and the second oil cooperate to inhibit oxidation of the acidic cannabinoids.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight <M>.sub.n of the freezing point depressants is from 200 to 250 g mol.sup.1, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection.

The invention relates to a process for producing ice-cream which is free from sugar, especially contains less than 1 wt.-%, preferably less than 0.5 wt.-% sugar, which especially comprises glucose, sucrose, fructose, lactose and maltose. Further, the invention relates to ice-cream produced by the process.

The present invention relates to a barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt. % of a fat or fat blend, preferably 45-55 wt. %, said fat or fat blend comprising the following fatty acids: 45<=C16:0<=55 wt. %, 4<=C18:0<=10 wt. %, 30<=C18:1<=39 wt. %, 3<=C18:2<=7 wt. % linoleic acid, and said fat blend comprising a solid fat profile comprising: 75%<=N 0<=95%; 60%<=N 10<=90%; 30%<=N 20<=60%; 18%<=N 25<=35%; 0%<=N 30<=12%; and 0%<=N 35<=5%, and said barrier coating having yield stress of 0.90 to 1.65 Pa. The invention also relates to the use of such a fat or fat blend for barrier coatings, a method of preparing the coating composition and a wafer at least partly coated with the barrier coating.