The invention relates to a composition for coating a frozen confectionery comprising a coating having a coating composition comprising, expressed in weight % (based on the total weight of the coating), 40-60 wt. %, preferably 43-60 wt. %, more preferably 45-50 wt. % of total fat in the coating, 30-50 wt. % of ground whole nuts having a particle size below 80 microns, preferably 10 to 73 microns, and wherein the total fat in the coating composition comprises 40-60 wt. % of liquid fat and 60-40 wt. % of hardening fat based on the total fat. The invention also relates to a method for making the coating composition.

Pasteurized juice products formed from raw cannabis are provided. First, a cannabis juice purée having a particular cannabinoid profile is formed. Next, the cannabis juice purée is pasteurized without decarboxylating any cannabinoids in the cannabis juice purée thereby obtaining a pasteurized cannabis juice purée. In one example, the pasteurizing is performed using flash pasteurization, such as a High Temperature Short Time (HTST) pasteurization process. The flash pasteurization process neutralizes pathogens such as bacteria and parasites. Next, the pasteurized cannabis juice purée is packaged into a container thereby obtaining a packaged pasteurized cannabis juice purée. The container is a food-grade bottled juice container, an ice pop container, or a juice cube container. The packaged pasteurized cannabis juice purée contains only non-decarboxylated cannabinoids. In other embodiments, additional cannabinoids are added before or after the HTST pasteurization process. In other embodiments, the packaged pasteurized cannabis juice purée includes decarboxylated cannabinoids.

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

The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

The present invention relates to a composition which comprises plant fiber, low-esterified, preferably amidated, soluble pectin and high-esterified soluble pectin. In addition, the invention relates to usage of the composition as a semi-finished product in the food industry. Furthermore, the invention relates to ice cream containing the composition according to the invention and to a method of preparing the ice cream.

The present invention relates to a composition which comprises plant fiber, low-esterified, preferably amidated, soluble pectin and high-esterified soluble pectin. In addition, the invention relates to usage of the composition as a semi-finished product in the food industry. Furthermore, the invention relates to ice cream containing the composition according to the invention and to a method of preparing the ice cream.

Methods for converting mixtures of anthocyanins occurring in fruit or vegetable juice or extract into particular anthocyanin molecules having desirable colorant properties are provided herein. The method of the present disclosure can be employed to increase the amount of particular anthocyanin molecules, while lowering the total number of anthocyanin molecules present in the natural juice and/or extract. The disclosure is also directed to anthocyanin molecules prepared by the methods of present disclosure and to enzymes capable of catalyzing reactions that provide such effects.

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.