A method for producing a gummy confectionary containing an active ingredient with alternatives to the use of gelatin as a gelling agent. In an embodiment, the active ingredient is cannabidiol (CBD), and the gelling agent is a mixture of plant-based gums and polysaccharides. The method of production comprises the heated activation of the gelling agents in the presence of water and sucrose before adding a sweetener mixture comprising tapioca syrup and sucrose. The active ingredient is introduced as an emulsion of fractionated coconut oil, flavoring, lecithin, and CBD in water. The resultant mixture is colored, and pH adjusted before being molded into the desired shape. The perceived bitterness associated with the use of CBD in a confectionary may be measurably reduced from conventional gelatin and or pectin based confectionary.

A method for producing a gummy confectionary containing an active ingredient with alternatives to the use of gelatin as a gelling agent. In an embodiment, the active ingredient is cannabidiol (CBD), and the gelling agent is a mixture of plant-based gums and polysaccharides. The method of production comprises the heated activation of the gelling agents in the presence of water and sucrose before adding a sweetener mixture comprising tapioca syrup and sucrose. The active ingredient is introduced as an emulsion of fractionated coconut oil, flavoring, lecithin, and CBD in water. The resultant mixture is colored, and pH adjusted before being molded into the desired shape. The perceived bitterness associated with the use of CBD in a confectionary may be measurably reduced from conventional gelatin and or pectin based confectionary.

Disclosed herein is a sphingan oligosaccharide composition, its uses, and a process for preparing the same.

Provided are compositions comprising super-oxide dismutase and a soluble fiber. The compositions may additionally comprise other antioxidants, vitamins and nutrients. The compositions can be used as dietary supplements and for improving health and well-being.

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer.

The present invention relates to a prebiotic composition comprising a galacto oligosaccharide (GOS) produced from Lactobacillus plantarum, wherein the GOS acts as a selective growth medium for a chosen Lactobacillus plantarum probiotic bacterial strain, and wherein the GOS is substantially the same as the form produced by reverse β-galactosidase reaction in the chosen probiotic bacterial strain. The present invention also relates to methods of producing GOS and related composition incorporating the GOS.

The present invention relates to a prebiotic composition comprising a galacto oligosaccharide (GOS) produced from Lactobacillus plantarum, wherein the GOS acts as a selective growth medium for a chosen Lactobacillus plantarum probiotic bacterial strain, and wherein the GOS is substantially the same as the form produced by reverse β-galactosidase reaction in the chosen probiotic bacterial strain. The present invention also relates to methods of producing GOS and related composition incorporating the GOS.

The invention relates to edible microextruded products with compressive and tensile Young's moduli resembling the mechanical properties of meat, said edible products comprising several layers of microextruded elements made of a viscoelastic composition, said viscoelastic composition comprising in an appropriate edible solvent, high amounts of protein and an edible pseudoplastic polymer. The invention discloses also particular processes for obtaining such edible microextruded products, in particular a 3D printing method. Particular uses of edible products are also listed, including the use as meat-replacers. The invention discloses also new edible viscoelastic compositions comprising proteins and pseudoplastic polymers.

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer.

The invention relates to edible microextruded products with compressive and tensile Young's moduli resembling the mechanical properties of meat, said edible products comprising several layers of microextruded elements made of a viscoelastic composition, said viscoelastic composition comprising in an appropriate edible solvent, high amounts of protein and an edible pseudoplastic polymer. The invention discloses also particular processes for obtaining such edible microextruded products, in particular a 3D printing method. Particular uses of edible products are also listed, including the use as meat-replacers. The invention discloses also new edible viscoelastic compositions comprising proteins and pseudoplastic polymers.