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

A ready-to-use emulsified food formulation containing a vegetable in a finely divided form, vegetable oil, water, and an oleaginous seed in a finely divided form and, present in an amount of between 0.1% and 15% by weight, is disclosed. The emulsified food formulation is free of thickeners, emulsifiers and stabilizers and is obtained by homogenization carried out at a pressure greater than or equal to 10000 kPa. The emulsified food formulation is characterized by having a modal diameter of the particles contained therein of greater than or equal to 300 μm and by containing a vegetable fiber in a finely divided form having a fiber content of greater than (70)% w/w and a water binding capacity of greater than 5 g water/g dry matter.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

The present invention provides an efficient production method of a new soy sauce-like seasoning with enhanced umami by using pea, broad bean, or chickpea as a main starting material instead of soybean, which includes a step of making koji (koji-making step), the koji-making step including using one kind of bean or two or more kinds of beans selected from pea, broad bean, and chickpea as starting material(s), in the presence of a crudely-refined protein and/or an amino acid.

A method of producing a powdered food product includes the steps of (a) fully preparing a fresh food product that is ready for consumption, wherein the fresh food product is one of a dip, a sauce, and a spread, (b) spreading the fresh food product into a layer, (c) freeze-drying the layer of fresh food product, and (d) grinding the freeze-dried fresh food product into a powder. A method of making an edible food product includes the steps of combining only water with the powdered food product.

The present invention provides a non-dairy, chickpea-based alternative milk. More particularly, the present invention discloses a barista milk alternative comprising chickpea isolate. Said milk alternative does not exhibit curdling when used to making coffee, is highly nutritious and resembles bovine milk in terms of organoleptic properties. Additionally, the present invention provides a method for producing a non-dairy, chickpea-based barista milk alternative, which does curdle when used to making coffee.

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.