A seasoning blend is provided that includes ingredients derived from any combination of a fruit, vegetable and herb/spice. The ingredients themselves or the food source from which the ingredients are derived may further be of the same or complementary color. A method for providing cooking instructions that refer to the seasoning blends by the color of the seasoning blend is also provided.

A food and beverage additive may include a micronutrient fortification supplement which includes at least 10 different micronutrients and a flavoring agent which includes at least one seasoning or spice. A food and beverage additive may include Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B7, Vitamin B9, Vitamin B12, Vitamin C, Vitamin D2, Vitamin E, Vitamin K1, Zinc, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Selenium, and a flavoring agent which includes at least one seasoning or spice. The micronutrients in the compositions may be 100% plant-based and may be present in the food and beverage additives in an amount equal to or greater than the Daily Value (DV) of the U.S. Food and Drug Administration (FDA).

A food and beverage additive may include a micronutrient fortification supplement which includes at least 10 different micronutrients and a flavoring agent which includes at least one seasoning or spice. A food and beverage additive may include Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B7, Vitamin B9, Vitamin B12, Vitamin C, Vitamin D2, Vitamin E, Vitamin K1, Zinc, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Selenium, and a flavoring agent which includes at least one seasoning or spice. The micronutrients in the compositions may be 100% plant-based and may be present in the food and beverage additives in an amount equal to or greater than the Daily Value (DV) of the U.S. Food and Drug Administration (FDA).

Embodiments described herein provide a shelf-stable plant-based foodstuff composition having organic chickpea flour, salt, organic beet flour and flavoring agents. Each ingredient of the composition, when mixed with a leavening agent act as a meat substitute, such as a substitute for ground beef which may be used in a variety of recipes.

An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF radiation to elevate the temperature of the components substantially uniformly throughout the components to a level sufficient to eliminate harmful microbes while substantially preserving organoleptic properties.

An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF radiation to elevate the temperature of the components substantially uniformly throughout the components to a level sufficient to eliminate harmful microbes while substantially preserving organoleptic properties.

The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.

The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.

A method of manufacturing green pepper powder is disclosed. The present disclosure relates to a method of manufacturing green pepper powder, which cleans green-colored peppers, removes the pepper stems and seeds, lyophilizes the green-colored peppers without stems and seeds under predetermined conditions, and pulverizes the lyophilized product to manufacture green pepper powder.

A method of manufacturing green pepper powder is disclosed. The present disclosure relates to a method of manufacturing green pepper powder, which cleans green-colored peppers, removes the pepper stems and seeds, lyophilizes the green-colored peppers without stems and seeds under predetermined conditions, and pulverizes the lyophilized product to manufacture green pepper powder.