The present disclosure relates to a snack food product comprising: a) 10 wt % to 75 wt % of total carbohydrate (TC) comprising less than 20 wt % sugars, less than 50 wt % starch and at least 1 wt % dietary fibers (DF); and b) 10 wt % to 75 wt % of protein.

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

A composition of materials provides a culinary masterpiece in the form of a meatless burger. The composition of ingredients of the meatless burger can provide a delicious and sustainable alternative to traditional meat-based burgers. A formula developed with offers a patty or ground meat for use in various dishes. The meatless burger can be shaped and cooked, providing a flavorful and satisfying vegetarian or vegan-friendly option.

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

The present invention relates to extrudates comprising water-soluble vitamins and other micronutrients. They are obtainable by adiabatic extrusion. During extrusion, temperature is controlled by the viscosity of the composition which is being extruded. Pasteurization temperature is reached, i.e. the extrudates of the invention meet the requirements set out in microbiological guidelines.

Methods of making extrudates comprising water-soluble vitamins and other micronutrients are provided, whereby the extrudates are obtained by adiabatic extrusion. During extrusion, temperature is controlled by the viscosity of the composition which is being extruded. Pasteurization temperature is reached, i.e., the extrudates that are formed by the methods meet the requirements set out in microbiological guidelines.