The present invention is related to a process for preparing a plant protein-containing composition, said method comprising the steps of wet-milling a protein-containing material so as to obtain a composition with a particle size distribution (PSD) d.sub.90 of less than 30 ?m; microfiltration of the composition; and ultra-filtration of the composition. The present invention is furthermore related to a plant protein-containing composition obtainable by said process, and to a food product comprising said plant protein-containing composition.

Provided are methods of isolating prebiotic carbohydrates and compositions thereof. The methods provide for high concentrations of non-digestible prebiotic carbohydrate. The methods may include a number of processing steps, including heat treating, isolating water-soluble prebiotic carbohydrates, removing protein, and further isolating non-digestible starch-free prebiotic carbohydrates using enzymes.

Disclosed is a method for preparing legumes powder called aquafaba through a step of pre-soaking selected legumes or without the pre-soaking step, to produce vegetable proteins that can replace animal proteins. The method for preparing legumes powder includes selecting legumes; washing the selected legumes with distilled water, and then drying same at room temperature, i.e., 22? C.; pre-soaking the legumes in distilled water at 4? C. for 16 hours; separating the pre-soaked legumes and immersion liquid by using a sieve; cooking the separated legumes by heating at 118? C. in a pressed state by a pressure-heating apparatus; cooling the cooked legumes at 22? C. for 24 hours; separating the cooled legumes and immersion liquid (e.g., aquafaba (AQ)) produced after the cooling, by using a sieve; and freezing the separated immersion liquid (e.g., aquafaba (AQ)) at ?20? C., followed by drying in a dryer, to obtain legumes powder.

Disclosed is a method for preparing legumes powder called aquafaba through a step of pre-soaking selected legumes or without the pre-soaking step, to produce vegetable proteins that can replace animal proteins. The method for preparing legumes powder includes selecting legumes; washing the selected legumes with distilled water, and then drying same at room temperature, i.e., 22? C.; pre-soaking the legumes in distilled water at 4? C. for 16 hours; separating the pre-soaked legumes and immersion liquid by using a sieve; cooking the separated legumes by heating at 118? C. in a pressed state by a pressure-heating apparatus; cooling the cooked legumes at 22? C. for 24 hours; separating the cooled legumes and immersion liquid (e.g., aquafaba (AQ)) produced after the cooling, by using a sieve; and freezing the separated immersion liquid (e.g., aquafaba (AQ)) at ?20? C., followed by drying in a dryer, to obtain legumes powder.

The present invention provides novel antigens of an allergy to soybean, methods and kits for diagnosing an allergy to soybean, pharmaceutical compositions comprising such an antigen, soybeans or processed products of soybean in which such an antigen is eliminated, and a tester for determining the presence or absence of a soybean antigen in an object of interest.

The disclosed technology includes a food system that prepares food based on a user's preferences and environment (e.g., health and diet, tastes, availability of food, costs, location, and what is stored or available for the food preparation system). The food system can store, cool, serve, prepare, juice, recognize with an antenna array, cut, weigh, sanitize, or compost food. The food system can include a robotic arm or water jet for cutting a food item. The disclosed technology improves food consumption for users based on diet and observed behavior (e.g., tracking caloric intake and exercise).

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8.

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8.

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.

Improved methods for processing pulses are disclosed. Products produced from such improved methods are further disclosed.