The invention relates to improved liver health and lipid metabolism later in life upon ingestion of synbiotics early in life.

The invention relates to improved liver health and lipid metabolism later in life upon ingestion of synbiotics early in life.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

The present invention relates to a composition comprising at least one plant extract containing at least 0.2% safranal, in particular derived from Crocus Sativus, and at least one probiotic bacterium and/or probiotic yeast, and uses thereof.

Provided is a method for the purification of lacto-N-neotetraose from other carbohydrates, characterized in that the method comprises the steps of subjecting an aqueous solution containing lacto-N-neotetraose to two membrane filtration steps using different membranes or of subjecting an aqueous solution containing lacto-N-neotetraose to a membrane filtration step and a continuous chromatography.

The invention provides compositions and methods for treatment of epilepsy in an animal. In one embodiment, a method for treating epilepsy in a companion animal can comprise administering to the companion animal a food composition comprising a medium chain triglyceride (MCT), wherein the MCT is present in the food composition in an effective amount for reducing or preventing seizures when the food composition is administered to the companion animal.

Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.

Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.

The present technology generally relates to food-processing industry, namely to a method and a machine for processing brewer's grains.

The present technology generally relates to food-processing industry, namely to a method and a machine for processing brewer's grains.