Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include a thermolabile pink oyster mushroom pink chromogenic protein. The pigment compositions provide a pink and/or red color to a meat substitute composition that transitions to colorless or a brown color after cooking.

Compositions and methods for weight loss and improved glucose control using dietary supplements and food products. Specifically, the invention pertains to the utilization of glucagon-like peptide-1 (GLP-1) agonists, inhibitors of the enzyme dipeptidyl peptidase-4 (DPP-4), and agents that improve insulin resistance in formulations comprising nutraceuticals, fibers, sweeteners, phytochemicals, botanical extracts, proteins, peptides, fatty acids, and other natural compounds. These formulations have demonstrated efficacy in facilitating weight loss, combating obesity, and improving glycemic control. The invention also encompasses various dosage forms for administering these compositions, including powders, granules, liquids, tablets, capsules, gels, and food items.

The disclosure relates to an edible energy composition that includes a methylated xanthine, a choline derivative and a flavorant.

Disclosed is an oleic acid derivative including a hydrophobic part C17H33 linked to a particular polar head part A, especially for use as a medicament, for instance, for the treatment of a disorder caused by the GPR120 receptor and/or the CD36 receptor, including administering to a subject in need thereof a therapeutically effective amount of the oleic acid derivative or of the pharmaceutical composition. Also disclosed is the use of the oleic acid derivative as a food composition.

A sweetening or sweetened composition includes sucrose, rubusoside or a rubusoside derivative, and a tannin which may be used in a process for preparing a beverage. Further disclosed is the use of the composition for sweetening beverages as well as for preparing a syrup as a precursor in the preparation of beverages and also as flavoring substance with modifying properties and for reducing the sucrose content in beverages without essentially exhibiting a reduced sweetness sensation. Also disclosed is the use of a combination comprising rubusoside or a rubusoside derivative and a tannin for shortening the lingering sweetness of artificial sweeteners and for shifting the onset of the temporal sweetness sensation of said artificial sweetener towards that of natural sugars.

This document provides dietary supplement compositions. For example, dietary supplement compositions containing leucine, isoleucine, valine, lysine, phenylalanine, threonine, histidine, methionine, tryptophan, and tart cherry are provided herein. Also provided herein are methods for using the compositions to enhance post-workout recovery.

A nutritional compositions in a compressed solid form comprising about 5 to about 35% by weight of protein, about 5 to about 50% by weight percent of fat, and about 40 to about 70% by weight percent of carbohydrate, wherein the compressed solid form is readily dissolvable in water and has a moisture level of 4 to 17%. The nutritional composition, in certain embodiments, eliminates the need for scooping powder into narrow bottles, eliminates the need for transportation of loose powders for later reconstitution, and provides more precise serving sizes to ensure proper delivery of nutrients per feeding, while remaining readily dissolvable upon contact with a liquid. The disclosure further provides process for preparing a nutritional composition in a compressed solid form comprising cooling a powdered nutritional composition, contacting the cooled powdered nutritional composition with moisture, compressing the powdered nutritional composition under pressure, and drying the nutritional composition.

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.

The present invention describes a preparation of ingredients that includes alpha-cyclodextrin and other ingredients which permit the production of a dough suitable for processing in a traditional way and making bread with a reduced glycemic index.