The invention includes a customized process to prepare a seasoning composition to modify a gustatory sensation experienced by an individual when a food substrate and a grape-based alcoholic beverage are consumed and the seasoning composition prepared thereby. The process includes obtaining an amount of an edible salt; selecting a grape varietal from which the grape-based alcoholic beverage is derived; determining the pairing profile of the grape-based alcoholic beverage selected from Sweet, Dry and Acidic; selecting a gustatory objective from the group consisting of a balance objective, a contrast objective, and an enhancement objective. When the objective is balance and the pairing profile is Sweet, a salty component is added to the amount of salt to form a customized seasoning composition. When the objective is balance and the pairing profile is Dry, a component selected from a salty component and an umami component is added to the amount of salt to form a customized seasoning composition.

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, deaerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere.

Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Provided is a method of providing an active compound powder comprising electrostatic spray drying a formulation comprising at least one active compound, an encapsulating agent, and optionally an excipient at an inlet temperature of 150° C. or below and an exhaust temperature of 100° C. or below, wherein electrical charge is applied externally to droplets of active compound formulation feedstock liquid.

Provided is a method of providing an active compound powder comprising electrostatic spray drying a formulation comprising at least one active compound, an encapsulating agent, and optionally an excipient at an inlet temperature of 150° C. or below and an exhaust temperature of 100° C. or below, wherein electrical charge is applied externally to droplets of active compound formulation feedstock liquid.

Nutrient compositions comprising botanical extracts and methods of their use for treating, inter alia, autism or apraxia and/or ameliorating one or more symptoms thereof are disclosed. The use of such compositions for enhancing cognitive function and/or one or more aspects thereof, or for treating stroke or seizures and/or ameliorating one or more symptoms thereof are also disclosed.

Nutrient compositions comprising botanical extracts and methods of their use for treating, inter alia, autism or apraxia and/or ameliorating one or more symptoms thereof are disclosed. The use of such compositions for enhancing cognitive function and/or one or more aspects thereof, or for treating stroke or seizures and/or ameliorating one or more symptoms thereof are also disclosed.

The present invention relates to a method of preparing vegan kimchi, which includes a first salting step of first salting napa cabbage using salting water; a second salting step of second salting the first salted napa cabbage using a second salting mixture; and a condiment mixing step of mixing the second salted napa cabbage with vegan kimchi condiment. The prepared vegan kimchi retains the characteristics and taste of general kimchi, has crunchy characteristics since the vegan kimchi is salted two times using salty and sweet ingredients during the salting process, has excellent preservability since the vegan kimchi has a slightly slower growth rate of lactobacillus than general kimchi containing animal ingredients, and thus has an effect of being easily commercialized and sold.

The present invention relates to a method of preparing vegan kimchi, which includes a first salting step of first salting napa cabbage using salting water; a second salting step of second salting the first salted napa cabbage using a second salting mixture; and a condiment mixing step of mixing the second salted napa cabbage with vegan kimchi condiment. The prepared vegan kimchi retains the characteristics and taste of general kimchi, has crunchy characteristics since the vegan kimchi is salted two times using salty and sweet ingredients during the salting process, has excellent preservability since the vegan kimchi has a slightly slower growth rate of lactobacillus than general kimchi containing animal ingredients, and thus has an effect of being easily commercialized and sold.