Food composition supplemented with one or more honey proteins provide additional protein without detracting from flavor or mouthfeel and may also possess cytostimulatory properties. The honey proteins may be royal jelly major proteins (RJMP) such as those from the western honeybee Apis mellifera. The honey proteins can be created by expression of recombinant DNA in a yeast or bacterium. The honey protein is selected based on physical properties of the protein and of the food composition to reduce negative mouthfeel and flavor characteristics that may be caused by added protein. Multiple different proteins may be added in a specified ratio to create a desired texture or cytostimulatory property.

The present invention relates to a vegan food composition comprising at least 10 wt % cereal on a dry basis and at least 5 wt % oilseeds on a dry basis, wherein said composition comprises at least 2 wt % dietary fiber provided by cereal and oilseeds and at least 5 wt % protein provided by any one or more of said cereal and oilseeds, and wherein the D4,3 particle size of said composition is less than 100 micron.

The present invention relates to two new strains of lactic acid bacteria, Lactobacillus brevis DSM 33325 and Lactobacillus plantarum DSM 33326, to a new food composition, and to the process for the preparation thereof.

The invention relates to a process for preparing an isolated oleosome composition with improved taste and the process is comprising the steps of subjecting an oleosome source to a roasting step and obtaining a roasted oleosome source, and subsequently isolating oleosomes from the roasted oleosome source, and obtaining the isolated oleosome composition. The invention also relates to an isolated oleosome composition obtainable by the process. The invention further relates to food and feed products, pharmaceutical products, personal care products, nutritional compositions and industrial products comprising the isolated oleosome composition. Finally, the invention relates to the use of a roasted oleosome source to improve taste and/or flavor of an isolated oleosome composition.

A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.

The invention relates to a method for producing a milk food made as a substitute for breast milk, in the form of a ready-to-use, long-life liquid. The invention also relates to the facility for implementing said method and to the milk food made as a substitute for breast milk produced by said method.

Disclosed are techniques and systems for producing microbials having anaplerotic oils that are rich in odd-chain fatty acids, and other beneficial components, at higher concentrations than those present in other natural dietary sources of OCFA, at lower cost, and higher production yield. Further, disclosed are examples of incorporation of these higher concentration OCFA products into food for human and non-human animal consumption.

Provided herein are compositions obtained from processing pongamia oilseeds. The resulting pongamia compositions may be in the form of meal, and have an optimized nutritional composition achieved by subjecting pongamia oilseeds to certain processing steps. The resulting pongamia compositions may also have reduced levels of karanjin, pongamol and tannins. Such pongamia compositions may be suitable as food or food ingredients to humans and other animals.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The present invention describes a method for preparing a fermented food product comprising a plant protein, comprising incubating a solution comprising a plant protein with phytase, and fermenting a solution comprising a plant protein with lactic acid bacteria.