Infant cereals play a significant role in the complementary baby feeding period. Provided is a preparation method for infant cereal, with a special focus on whole grain infant cereals as well as gluten free cereals. There is mounting evidence of many benefits of whole grain consumption for human health. Similarly, consumers often link the term whole grains to healthiness, which becomes a more important factor when selecting an infant cereal brand. Whole grain cereals ought to be presented as early as possible during infancy. Nonetheless, the greatest challenge that food manufacturers are facing is to drive consumers' acceptance, including taste. The complementary infant feeding is unquestionably key in shaping food preferences of infants. Therefore, it is a suitable period in life at which to introduce whole grain cereals for acceptance across the entire lifetime.

The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is prepared by the addition of a liquid to said composition and comprises one or more beverage or food ingredients and at least one preparation aid. The preparation aid comprises a plurality of bodies formed from a substantially insoluble material and the preparation aid is selected to have a predetermined effect on the interaction between the liquid and the composition. The bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.

The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the addition of a liquid to said composition and comprises one or more beverage or food ingredients and at least one preparation aid. The preparation aid comprises a plurality of bodies formed from a substantially insoluble material and the preparation aid is selected to have a 15 predetermined effect on the interaction between the liquid and the composition. The bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.

A method for extending shelf life of germ remained rice includes evenly spreading the germ remained rice on a sheet tray, and moderately moistening the germ remained rice, packing the germ remained rice moistened, and irradiating the germ remained rice with an electron beam.

A processing apparatus is capable of efficient processing in a short time and obtaining a processed food product with exemplary quality.

The processing apparatus includes a processing unit and a pair of electrodes. The processing unit is in a tubular shape, and an accommodation space capable of accommodating a material to be processed is formed as an internal space thereof, and includes a heating unit. A heating space constituting a part of the accommodation space is formed in the heating unit. The pair of electrodes are configured to clamp the material to be processed in the heating space for joule heating, and are configured to be movable from the heating space while clamping the material to be processed.

A composition of matter including dried whole eggs and/or lyophilized whole eggs dissolved in a solvent comprising formic acid, nitric acid, or a combination of formic and nitric acid, and a method of making the same.

The present invention relates to a dehydrated mushroom ingredient with a modified rehydration capacity, where the dehydrated mushroom ingredient can be rehydrated to produce texturised mushroom products, and methods of producing and using said ingredient. Specifically, the texturised mushroom product of the invention have a similar texture to real meat.

The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.