Provided are food compositions configured to promote neurodevelopment in developing subjects. Food compositions of the present disclosure may make available to a subject those nutrients that are required by or otherwise positively influence developing brain regions, and the neurons thereof, during specific windows of neurodevelopment. Also provided are kits and systems that relate to the subject food compositions as well as methods, such as methods of formulating the described food compositions.

Provided are food compositions configured to promote neurodevelopment in developing subjects. Food compositions of the present disclosure may make available to a subject those nutrients that are required by or otherwise positively influence developing brain regions, and the neurons thereof, during specific windows of neurodevelopment. Also provided are kits and systems that relate to the subject food compositions as well as methods, such as methods of formulating the described food compositions.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture at for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture at for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

Described herein are methods of increasing meat quantity and/or improving meat quality of domesticated meat animals using treatments of nicotinamide riboside. The nicotinamide riboside may be in the form of a chloride salt mixed or dissolved in a biologically-acceptable carrier. The treatments may be provided as an in ovo injection or orally administered to the live domesticated meat animal. The methods described herein advantageously increase the size and weight of the domesticated meat animals, reduce the incidences of transportation fatigue, and decrease meat discoloration over time.

Described herein are methods of increasing meat quantity and/or improving meat quality of domesticated meat animals using treatments of nicotinamide riboside. The nicotinamide riboside may be in the form of a chloride salt mixed or dissolved in a biologically-acceptable carrier. The treatments may be provided as an in ovo injection or orally administered to the live domesticated meat animal. The methods described herein advantageously increase the size and weight of the domesticated meat animals, reduce the incidences of transportation fatigue, and decrease meat discoloration over time.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

Provided herein are a cosmetic composition, a health functional food composition, a pharmaceutical composition, and a quasi-drug composition that include ionone or a salt thereof as an active ingredient and have an effect of enhancing skin moisturizing, exfoliating skin, improving skin elasticity, inhibiting erythema, improving skin wrinkles, or alleviating skin photoaging. The ionone or the salt thereof has an activity of enhancing skin moisture content, reducing skin moisture evaporation, increasing procollagen secretion, promoting collagen biosynthesis, suppressing collagen fiber damage, suppressing collagen fiber decomposition, inhibiting erythema, and suppressing the thickening of a skin epidermis layer, and thus may be usefully used as a material of functional cosmetics, health functional foods, pharmaceuticals, quasi-drugs, or the like that provide an effect of enhancing skin moisturizing, exfoliating skin, improving skin elasticity, inhibiting erythema, improving skin wrinkles, and/or alleviating skin photoaging.

Provided herein are a cosmetic composition, a health functional food composition, a pharmaceutical composition, and a quasi-drug composition that include ionone or a salt thereof as an active ingredient and have an effect of enhancing skin moisturizing, exfoliating skin, improving skin elasticity, inhibiting erythema, improving skin wrinkles, or alleviating skin photoaging. The ionone or the salt thereof has an activity of enhancing skin moisture content, reducing skin moisture evaporation, increasing procollagen secretion, promoting collagen biosynthesis, suppressing collagen fiber damage, suppressing collagen fiber decomposition, inhibiting erythema, and suppressing the thickening of a skin epidermis layer, and thus may be usefully used as a material of functional cosmetics, health functional foods, pharmaceuticals, quasi-drugs, or the like that provide an effect of enhancing skin moisturizing, exfoliating skin, improving skin elasticity, inhibiting erythema, improving skin wrinkles, and/or alleviating skin photoaging.