Provided is vegetarian gat-kimchi including 1 to 4 weight % sweet pumpkin.

Colorant particles made from an insoluble protein-based substrate to which a dye is adsorbed are disclosed. The colorant particles are highly dispersible onto solid surfaces or within liquid systems, and thus can be used as substitutes for the alumina-based lake particles that are conventionally used as colorants in consumer products, such as food or beverage products, cosmetic products, pharmaceutical products, nutraceutical products, or toys.

The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.

The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.

The invention relates to an emulsion-based fat powder comprising a dispersible aqueous phase (DP) of water and a food colorant and a continuous fat phase (CP) of a fat having a melting point of from 40 to 80° C. The food colorant is in particular a pH dependent food colorant such as an anthocyanin-based colorant. The invention also relates to the use of the emulsion-based fat powder in meat analogues.

The invention relates to an emulsion-based fat powder comprising a dispersible aqueous phase (DP) of water and a food colorant and a continuous fat phase (CP) of a fat having a melting point of from 40 to 80° C. The food colorant is in particular a pH dependent food colorant such as an anthocyanin-based colorant. The invention also relates to the use of the emulsion-based fat powder in meat analogues.

The invention points to a process of production of anthocyanins from Aristotelia chilensis callus cultures, which is divided into 2 essential steps: the first is the obtaining of biomass in an A. chilensis callus culture, the second step consists of eliciting the production of anthocyanins in the culture, to obtain the desired product. In this way, callus cultivation is presented as a new alternative to provide a nutritional additive rich in anthocyanins appropriate for the food industry, or any other application that requires anthocyanins that does not depend on seasonality or environmental factors.

The invention points to a process of production of anthocyanins from Aristotelia chilensis callus cultures, which is divided into 2 essential steps: the first is the obtaining of biomass in an A. chilensis callus culture, the second step consists of eliciting the production of anthocyanins in the culture, to obtain the desired product. In this way, callus cultivation is presented as a new alternative to provide a nutritional additive rich in anthocyanins appropriate for the food industry, or any other application that requires anthocyanins that does not depend on seasonality or environmental factors.

The present disclosure is in the field of ‘pharmacognosy’ and ‘chemistry of natural products’. The present disclosure generally relates to a process of isolation and purification of Biochemical Constituents from algae. The present disclosure particularly relates to a process of isolation and purification of Biochemical Constituents from a biomass of cyanobacteria. The present disclosure provides a process for isolating and extracting phycocyanins, chlorophylls, proteins and polysaccharides from the spirulina biomass.

The system comprises one or more transportable bioreactors configured with the ability to conduct aerobic fermentation of fruit biomass. This system integrates three functionalities: transportation regulations, fermentation requirements and food safety/quality control requirements. The transportation design features of the system render the bioreactors transportable to a fruit processing facility, wherein they can be filled with fruit biomass. The transportable bioreactor and processes take into account the requirements of the bioreactor functionalities of the system, given the particular deployment specifications of the system tailored for a certain environment and fruit biomass. Moreover, the design of this system conforms to the minimal requirements for the food safety and quality regulations of the jurisdictions in which the ultimate products will be directly and/or indirectly sold (e.g., as a foodstuff, health supplement, and/or a food ingredient). The integration of these three types of functionalities (transport, bioreactor and sanitation) gives rise to a practical solution for addressing the various problems of wasted foodstuffs such as fruit biomass.