The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

A method of oi seed processing in which an extraction solvent comprising ethyl alcohol is applied in the process of oil extraction. Solvents of similar effect to that of ethyl alcohol may be used in conjunction to produce the desired result. Such a production method yields oil with substantially greater o l stability. As a result of oil extraction and processing, the subsequent meal is of increased palatability for animal and human consumption. Through such extraction and processing methods oil and meal are free of residue and undesirable characteristics commonly associated with other traditional methods of oil extraction.

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.

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.

This disclosure relates generally to lupin protein, and more specifically to modifying lupin protein to improve its use as a protein feedstock, for example in food processing. Provided herein is a method of forming a protein feedstock comprising modified lupin protein that has a decreased thermal stability compared to unmodified lupin protein, the method comprising providing a solution of lupin protein, passing ultrasound waves through the solution of lupin protein in a manner to form the modified lupin protein and collecting the modified lupin protein. Also provided is a protein feedstock comprising modified lupin protein, the modified lupin protein having a decreased thermal stability compared to unmodified lupin protein, wherein the modified lupin protein is formed by subjecting unmodified lupin protein to ultrasound waves, as well as compositions and food products comprising the protein feedstock.

This document relates to materials and methods for the production of protein. For example, proteins having a low flavor or low color profile and food products comprising the same.

This document relates to materials and methods for the production of protein. For example, proteins having a low flavor or low color profile and food products comprising the same.

A method of harvesting plant product from a plant in a single pass using a combine harvester is disclosed. In the method, the plant has a protein content gradient that varies along a height of the plant. The method includes identifying, along a longitudinally-extending stalk of the plant, an upper protein gradient of the plant including high protein plant product and a lower protein gradient of the plant including lower protein plant product, wherein the high protein plant product from the upper protein gradient of the plant meets a threshold protein content that is higher than that of the lower protein plant product. The method also includes separately and substantially simultaneously harvesting the high protein plant product from the upper protein gradient and the lower protein plant product from the lower protein gradient in the single pass, and isolating the high protein plant product from the lower protein plant product.