The present invention provides innovative ice-cream/yogurt capsule dispensers, and capsules therefor.

A method of making a frozen cream product containing a range between 0-15% alcoholic beverage by volume without using any additives, preservatives, unnatural stabilizers and unnatural emulsifiers such that a combined cream product containing the alcoholic beverage will not undergo alcohol-water separation during the processes of making the combined cream product containing alcohol or during the process of freezing the combined cream product containing alcohol to form the frozen cream product containing alcohol.

A method of making a frozen cream product containing a range between 0-15% alcoholic beverage by volume without using any additives, preservatives, unnatural stabilizers and unnatural emulsifiers such that a combined cream product containing the alcoholic beverage will not undergo alcohol-water separation during the processes of making the combined cream product containing alcohol or during the process of freezing the combined cream product containing alcohol to form the frozen cream product containing alcohol.

The present invention is in the field of frozen compositions. In particular, the invention relates to frozen compositions of the water ice type. The invention provides frozen confections comprising water, a freezing point depressant and defibrillated primary cell wall material comprising microfibrils. The invention also relates to a method for preparing a frozen confection comprising water, a freezing point depressant and defibrillated primary cell wall material comprising microfibrils, wherein the method includes a high shear treatment step.

The present invention is in the field of frozen compositions. In particular, the invention relates to frozen compositions of the water ice type. The invention provides frozen confections comprising water, a freezing point depressant and defibrillated primary cell wall material comprising microfibrils. The invention also relates to a method for preparing a frozen confection comprising water, a freezing point depressant and defibrillated primary cell wall material comprising microfibrils, wherein the method includes a high shear treatment step.

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.

The present disclosure provides cold dessert comprising a frozen edible composition and an oil combined with the frozen composition, wherein the cold dessert has an outer surface. Various methods of making the cold dessert are also provided.

The present disclosure provides cold dessert comprising a frozen edible composition and an oil combined with the frozen composition, wherein the cold dessert has an outer surface. Various methods of making the cold dessert are also provided.

A substitution system includes a high intensity sweetener and optionally a bulking agent. A frozen dessert composition includes the substitution system. The frozen dessert composition has a higher freezing point than a frozen dessert composition would have with the same sweetness but without the substitution system.

The present invention relates to a composition comprising a phycocyanin, glycerol and a modified starch. The present invention further relates to a method for preparing the composition and the use of the composition for coloring edible products.