This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

A method for producing a red colorant composition derived from iridoid compounds, including a step of performing red color development that involves reaction of iridoid aglycones having a carboxyl group at position 4 of an iridoid skeleton with amino group-containing compounds, said red color development being performed in a solution in which ascorbic acid, similar compounds thereof, or two or more compounds selected from the group consisting of said ascorbic acid and said similar compounds are contained at a molar ratio of 5 or more with respect to all iridoid compounds in the solution, whereby red colorant compounds having acid resistance are generated.

A method for producing a red colorant composition derived from iridoid compounds, including a step of performing red color development that involves reaction of iridoid aglycones having a carboxyl group at position 4 of an iridoid skeleton with amino group-containing compounds, said red color development being performed in a solution in which ascorbic acid, similar compounds thereof, or two or more compounds selected from the group consisting of said ascorbic acid and said similar compounds are contained at a molar ratio of 5 or more with respect to all iridoid compounds in the solution, whereby red colorant compounds having acid resistance are generated.

The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation or optimization of nitrate reductase activity of frozen and/or dried lactic acid bacteria cultures or Micrococcaceae cultures (particularly cultures comprising one or more species of Staphylococcus having nitrate reductase activity).

The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation or optimization of nitrate reductase activity of frozen and/or dried lactic acid bacteria cultures or Micrococcaceae cultures (particularly cultures comprising one or more species of Staphylococcus having nitrate reductase activity).

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

A confectionary that contains 3.0% to 3.5% of a short fiber length cellulose is described. The confectionary maintains a good opacity and texture after heating and good visual and textural stability over shelf life or at least one freeze/thaw cycle. A confectionary can typically have a relatively high moisture content, relatively low fat content, and relatively low non-fat solids content and retain the desired stability, opacity, and texture attributes. In some cases, a confectionary can exclude certain ingredients that consumers prefer to avoid.

A confectionary that contains 3.0% to 3.5% of a short fiber length cellulose is described. The confectionary maintains a good opacity and texture after heating and good visual and textural stability over shelf life or at least one freeze/thaw cycle. A confectionary can typically have a relatively high moisture content, relatively low fat content, and relatively low non-fat solids content and retain the desired stability, opacity, and texture attributes. In some cases, a confectionary can exclude certain ingredients that consumers prefer to avoid.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.