Fat free, non-dairy soft serve premixes comprising one or more juice concentrates and/or fruit puree concentrate, at least one plant extract rich in saponins, pectin and at least one thickener are provided herein, as well as methods of preparing said premixes. Fat free, non-dairy soft serve products and methods of preparing fat free, non-dairy soft serve products from said premixes are also provided.

Fat free, non-dairy soft serve premixes comprising one or more juice concentrates and/or fruit puree concentrate, at least one plant extract rich in saponins, pectin and at least one thickener are provided herein, as well as methods of preparing said premixes. Fat free, non-dairy soft serve products and methods of preparing fat free, non-dairy soft serve products from said premixes are also provided.

Produced in an ice that can be added to water or drink to improve the flavor thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

Produced in an ice that can be added to water or drink to improve the flavor thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

A method for producing a consumable product having ingredients or supplements with enhanced bioavailability or absorption rate by the consumer's body. The consumable product is disposed within a squeezable plastic tube which can be refrigerated or frozen. One of the sealed ends of the tube is removed to access the consumable product therein.

A method for producing a consumable product having ingredients or supplements with enhanced bioavailability or absorption rate by the consumer's body. The consumable product is disposed within a squeezable plastic tube which can be refrigerated or frozen. One of the sealed ends of the tube is removed to access the consumable product therein.

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.

Edible colorant compositions containing a monoacylated anthocyanin of Compound I and methods of use are provided. The colorant compositions include at least the monoacylated anthocyanin colorant of Compound I extracted from red cabbage and a metal ion, and have a pH from about 6.0 to about 8.0. The colorant compositions can be derived from a non-artificial product and provide a stable, blue colorant that can be used in food products. Specifically, the monoacylated anthocyanin colorant provides color characteristics similar to those provided by the artificial blue colorant, FD&C Blue No. 1.

Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

The present invention relates to a chocolate composition comprising at least 30 weight % of cocoa solids and less than 2 weight % of milk solids, based on the total weight of the chocolate composition, characterized in that it further comprises 0.5-15 weight % plant-based protein and 0.5-10 weight % of a plasticizer ingredient, wherein the chocolate composition is substantially free from soy protein.