The present disclosure provides a high nutrition gluten free grains-based food composition. The gluten free rains-based food composition includes (i) at least one legume-based ingredient, (ii) at least one cereal-based ingredient, (iii) at least one pseudo cereal ingredient, (iv) at least one starch source, (v) at least one gum source, and (vi) at least one seed-based ingredient. The gluten free grains-based food composition may additionally include macronutrients and minerals. The present disclosure also provides a high nutrition gluten free grains-based pasta and a method of producing the high nutrition gluten free grains-based pasta using the high nutrition gluten free grains-based food composition.

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.

The technology disclosed in this specification pertains to pulse protein-based emulsifiers comprising unhydrolyzed soluble pulse, or pea, or chickpea protein and a dissolved, unmodified amylopectin. Also disclosed in this specification are long term shelf stable egg-free emulsions and methods of their manufacture using the described pulse protein-based emulsifiers. Stability of the emulsion can be measured by reference to their small mean oil droplet size and reduced variability in mean oil droplet size over time.

The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture.

Disclosed herein is an instant vegan meat analog granulated powder comprising: 10-50 wt.% legume protein flakes having particle size of 1-10 millimeters; 10-50 wt.% granulated fine legume protein having particle size of 0.05-0.3 millimeters; 5-20 wt.% legume flour (e.g., functional legume flour) having a particle size of at most 300 microns; and 1.5-25 wt.% nonhydrogenated vegetable oil. In some embodiments, the oil may at least partially cover particles comprising the legume protein flakes, the granulated fine legume protein and the legume flour.

The present invention relates to a process for the production of a roasted plant material with oil. The oil used for roasting the plant material comprises the fatty acids C16:0 in the range of 1 to 25 wt% (based on weight of total fat) and C18:1 in the range of 60 to 90 wt% (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt% (based on weight of total fat).

A mussel soybean paste and a preparation method thereof are provided, the preparation method includes: sterilizing soaked soybeans, adding mussel cooking liquor hydrolysate, and then inoculating Aspergillus oryzae for making koji to obtain soybean koji; sterilizing soaked rice, and inoculating Aspergillus oryzae for making koji to obtain rice koji; mixing the rice koji with the soybean koji to obtain a koji material; adding the koji material and salt into mussel meat for anaerobic fermentation, grinding an obtained mussel soybean paste semi-finished product by using a colloid mill, and conducting sterilizing to obtain the mussel soybean paste. The mussel soybean paste which is natural, nutritional and good in flavor can be prepared, and the added value of mussels is increased.

The present disclosure relates to jackfruit flour prepared from various parts of the jackfruit, which can be used as an additive or a substitute for human consumption, offering reducing in glycemic load, reduced calorie intake, and increased fiber content. Method of preparation of said jackfruit flour, and uses and also described in the instant disclosure.

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.