A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150? C. to 200? C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.

A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150? C. to 200? C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.

The present invention relates to a non-fermented composition having the ability to increase the formation of butyric acid in the colon and comprising at least one cereal based fraction and at least one isolated probiotic strain of Lactobacillus as well as the use of said non-fermented composition as a synbiotic and for treatment of the metabolic syndrome, ulcerative colitis, Crohns disease, Irritable bowel syndrome (IBS), or Inflammatory bowel disease (IBD). The non-fermented composition of the invention is useful for the maintainance of a healthy gut-mucosa and/or for the provision of an increased barrier function of the gut-mucosa.

The present invention relates to a non-fermented composition having the ability to increase the formation of butyric acid in the colon and comprising at least one cereal based fraction and at least one isolated probiotic strain of Lactobacillus as well as the use of said non-fermented composition as a synbiotic and for treatment of the metabolic syndrome, ulcerative colitis, Crohns disease, Irritable bowel syndrome (IBS), or Inflammatory bowel disease (IBD). The non-fermented composition of the invention is useful for the maintainance of a healthy gut-mucosa and/or for the provision of an increased barrier function of the gut-mucosa.

The present disclosure relates to food compositions, particularly pet food compositions, having a high content of plant protein. The plant protein is prepared by processing Brewer's Spent Grain (BSG), having a moisture content of about 15% to about 35% by weight, so as to reduce the particle size of the BSG and separating the processed BSG so as to provide a low particle size, high protein fraction.

The present disclosure relates to food compositions, particularly pet food compositions, having a high content of plant protein. The plant protein is prepared by processing Brewer's Spent Grain (BSG), having a moisture content of about 15% to about 35% by weight, so as to reduce the particle size of the BSG and separating the processed BSG so as to provide a low particle size, high protein fraction.

Methods and systems for malting a granular material. Systems in accordance with various embodiments include a first tank, a second tank positioned below the first tank, and a transfer device operably positioned between the first tank and the second tank. The transfer device includes a plurality of pipes for transferring material from the first tank to the second tank.

Methods and systems for malting a granular material. Systems in accordance with various embodiments include a first tank, a second tank positioned below the first tank, and a transfer device operably positioned between the first tank and the second tank. The transfer device includes a plurality of pipes for transferring material from the first tank to the second tank.

Systems and methods for producing sprouted popcorn kernels are provided, which can be popped into sprouted popped popcorn having unique organoleptic qualities. In an embodiment, a system incorporates a germination unit having one or more sensors to track the germination progress of unsprouted popcorn kernels and to automatically transition sprouted popcorn kernels to a drying process to provide dried sprouted popcorn kernels suitable for popping as a ready to eat product or for packaging for consumer popping preparation. The system promotes the preparation of commercial scale sprouted popcorn kernels through tracking of moisture content of the popcorn kernels through one or more processes of sprouted popcorn kernel production.

A shelf-stabilized form of hops may be produced by mixing hops with rice bran and magnesium oxide. The stabilized hops may be contained in a paper filter for use during brewing. The rice bran may act as a surfactant or emulsifier during the boil phase of the brewing process. The magnesium oxide may accelerate isomerization during boiling, and by keeping the ingredients in a paper filter container, the magnesium oxide may be in close contact with the hops during beer making. It is believed that the magnesium oxide or other metal salt may offset the degradation of alpha acids at room temperature by slowly isomerizing the alpha acids. A typical form of shelf-stabilized hops may contain rice bran at amounts of 25% or more by weight of hops, and magnesium oxide at 3% or more by weight of hops. The mixture may be ground and pelletized prior to being contained in a paper filter.