The present invention concerns a food composition for use in preventing nutrients' inadequacies in lactating women with high protein type dietary pattern.

The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

In a method for producing a beverage for human consumption which is filled into a container and which contains at least one portion of at least one flavor carrier containing an organic material and/or a material of organic origins, the flavor carrier portion is dipped in a dip solution containing water, ascorbic acid, a first group, and, if provided, a second group, namely 74% to 98% of water, 0.5% to 5% of ascorbic acid, 0.5 to 2% of the first group, and 0% to 19% of the second group, for at least 15 seconds, then combined with a liquid containing water, ascorbic acid, and, if provided, the aforementioned second group, namely 70% to 98% of water, 2% to 5% of ascorbic acid, and 0% to 25% of the second group, in the container, and the storage life of the composition is influenced thermally or by use of high-pressure pasteurization.

In a method for producing a beverage for human consumption which is filled into a container and which contains at least one portion of at least one flavor carrier containing an organic material and/or a material of organic origins, the flavor carrier portion is dipped in a dip solution containing water, ascorbic acid, a first group, and, if provided, a second group, namely 74% to 98% of water, 0.5% to 5% of ascorbic acid, 0.5 to 2% of the first group, and 0% to 19% of the second group, for at least 15 seconds, then combined with a liquid containing water, ascorbic acid, and, if provided, the aforementioned second group, namely 70% to 98% of water, 2% to 5% of ascorbic acid, and 0% to 25% of the second group, in the container, and the storage life of the composition is influenced thermally or by use of high-pressure pasteurization.

The present invention relates to methods and compositions for enhancing expression from RNA expression vectores. The invention is based upon the observation that reducing the frequency of the dinucleotide CpG and UpA has a significant effect on expression from such vectores. Aspects of the invention include, amongst others, synthetic RNA vectores, virions, cells, methods of producing vaccines and methods of treatment or immunisation.

The present invention relates to methods and compositions for enhancing expression from RNA expression vectores. The invention is based upon the observation that reducing the frequency of the dinucleotide CpG and UpA has a significant effect on expression from such vectores. Aspects of the invention include, amongst others, synthetic RNA vectores, virions, cells, methods of producing vaccines and methods of treatment or immunisation.

A nutritional composition comprises (a) one to a plurality of physiologically acceptable calcium salts and/or chelates and (b) one or more phosphorus-containing components, such as phosphate salts, and/or phosphorus-rescuing components, such as phytase. The composition is useful for phosphorus-sparing calcium supplementation of the diet of a human subject, and for treatment of a low bone density condition in a human subject in need thereof.

A nutritional composition comprises (a) one to a plurality of physiologically acceptable calcium salts and/or chelates and (b) one or more phosphorus-containing components, such as phosphate salts, and/or phosphorus-rescuing components, such as phytase. The composition is useful for phosphorus-sparing calcium supplementation of the diet of a human subject, and for treatment of a low bone density condition in a human subject in need thereof.

A plant fat-based scaffold for growing cell-based meat products for consumption. The scaffold comprises primarily plant fats or waxes in addition to cell binding proteins and optional additional components that assist in the growth of cultivated animal cells. The scaffold can exist in both a liquified state during sterilization and a solid state during the formation of the scaffold, the seeding of the cultivated cells, and the cellular growth phase. The scaffold is capable of remaining in the final product for consumption or is partially or completely melted out of the final product and recycled into raw material for forming new scaffolds.