The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.

The disclosure relates to a consumable product comprising malted wheat and/or a leachate of malted wheat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a subject after consumption. The malted wheat of the consumable product comprises (i) 2-methoxyphenol and/or a derivate thereof, and (ii) 2,4-dihydroxy-7-methoxy-(2)-1,4-benzoxazin-3(4H)-one derivative, wherein (a) the concentration of (i) is higher and/or substantially the same as compared to the corresponding non-malted wheat, and (b) the concentration of (ii) is higher as compared to the corresponding non-malted wheat.

The present disclosure further relates to a consumable product produced in accordance with the herein described process, and to use of the consumable product as food or feed for humans and/or animals as well as for medical uses.

A process for producing a plant-based food product includes providing a suspension including starch and protein, heating the suspension to obtain a warm suspension, preparing a suspension including partly hydrolyzed starch by treating the warm suspension with at least one starch degrading enzyme, subjecting the suspension including partly hydrolyzed starch to heat treatment to obtain a heat-treated suspension including the partly hydrolyzed starch, cooling the heat-treated suspension, and fermenting and/or acidifying the suspension including the partly hydrolyzed starch, and further cooling and/or adding jam, beta-glucan, flavoring and/or additives to said suspension, and obtaining a plant-based food product.

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

Disclosed are compositions containing malt sprouts fraction extracts, their process of preparation and their uses.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

A method for manufacturing tempeh chips with improved acid value stability and rancidity resistance includes frying tempeh made with black-eyed beans in coconut oil. The tempeh chips produced by such a method exhibits a stable acid value, and maintain unique nutrients and taste while being able to meet the acid value standards and requirements for imports and exports.

A method for manufacturing tempeh chips with improved acid value stability and rancidity resistance includes frying tempeh made with black-eyed beans in coconut oil. The tempeh chips produced by such a method exhibits a stable acid value, and maintain unique nutrients and taste while being able to meet the acid value standards and requirements for imports and exports.

Provided are a plant-based fibrous base material in which any unpleasant odor is suppressed, and a product containing a replica meat obtained by processing said base material. The plant-based textured base material contains a plant-protein-containing fibrous structure, linoleic acid and linolenic acid in an amount of no more than 25 mg/dry weight base material (g) in total, phospholipids in an amount of at least 0.5 mg/dry weight base material (g), and protein in an amount of no more than 540 mg/base material dry weight (g). The base material preferably has stress in an amount of at least 0.7?10.sup.5 Pa.