A method of making a dessert includes the steps of combining and mixing together sugar, flour, milk and vanilla bean seeds to define a first mixture. Sugared yellow yolks are added to the first mixture to define a second mixture. The second mixture is mixed at a temperature between 180° F. and 205° F. and then cooled and poured into a plurality cups each containing a pie crust. The cups and second mixture contained therein are frozen to define frozen desserts. The frozen desserts are later cooked to define finished desserts ready for consumption.

The invention relates to ice lollys comprising a frozen liquid tea based composition comprising: water, tea powder or tea concentrate, methyl glucoside coconut oil ester, guar, gellan or pectin gum, and USDA certified organic non-genetically modified organism (non-GMO) grown fruit or vegetables in the form of a concentrate of liquid, puree, or powder. The processing and subsequent packaging allows the composition to be processed without heating and/or pasteurization but remain shelf stable in the frozen form.

The invention relates to ice lollys comprising a frozen liquid tea based composition comprising: water, tea powder or tea concentrate, methyl glucoside coconut oil ester, guar, gellan or pectin gum, and USDA certified organic non-genetically modified organism (non-GMO) grown fruit or vegetables in the form of a concentrate of liquid, puree, or powder. The processing and subsequent packaging allows the composition to be processed without heating and/or pasteurization but remain shelf stable in the frozen form.

This invention provides an improved method for making a blended liquid or frozen combination and mixture of pre-ripened fruits and vegetables, including juiced foods, protein, vitamins, nuts, seeds, milks, juices, yogurt, herbs, spices, coffee, tea or other freeze dried super foods, herbal or non-herbal medicine, to make a frozen smoothie mixture. An initial mixture of food components, with limited or no liquid added for processing, is pre-blended together continuously until it forms a suitable consistency. The blending grinds the food components together into a uniform and consistent mixture with a high degree of suspended solid particles and fibers broken down from their initial state. The pre-blended mixture is then poured into a shaking or mixing container. The pre-blended mixture in the container is continually shaken or mixed to form and maintain uniformity and a suitable consistency. The pre-blended smoothie ingredients are then poured while in motion into a shaping mold and frozen. Freezing is preferably into a plurality of frozen pieces. The frozen pre-blended mixture, frozen or not, may be used to pair with other fruits and vegetables to be packaged as a whole, or, is as an added ingredient store for use in a frozen beverage subsequently blended.

A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.

Packaged hemp products formed from raw cannabis are provided. In one example, frozen hemp cubes or frozen hemp ice pops are provided. First, raw cannabis material is collected and blended to form hemp juice purée. Next, the hemp juice purée is poured into molds for manufacturing frozen hemp cubes or into tube-shaped containers for manufacturing frozen hemp ice pops, and the hemp juice purée is frozen. In another example, packaged hemp juice purée is formed by collecting raw cannabis material, blending the material to obtain hemp juice purée, and packaging the hemp juice purée using high pressure processing (HPP). In yet another example, hemp powder is formed by collecting raw cannabis material, drying out the raw cannabis material, and grinding the dried raw cannabis material to obtain a hemp powder. The hemp powder is packaged and provided along with instructions.

Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.

Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.

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.

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.