The embodiments disclose a process for manufacturing a collagen protein bar including mixing an organic coconut oil with organic coconut sugar sweetener and jumbo eggs in predetermined quantities, blending baking soda, pink Himalayan sea salt and pure vanilla extract ingredients in predetermined quantities into the mixed oil, sweeteners and eggs mixture, combining with ingredients organic cassava flour and collagen protein ingredients in predetermined quantities, wherein the collagen protein source is in a range from 15% to 20% by weight of the collagen protein bar and the organic cassava flour in a range from 28% to 34% by weight of the collagen protein bar, mixing at least one organic nut and at least one chocolate in predetermined quantities into the cassava flour and collagen protein ingredient combination, baking the mixture in an oven at a predetermined temperature for a predetermined time and forming the baked mixture into a collagen protein bar.

The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1-50% by weight. Also described are processes for the manufacture of the food or flour compositions using fungal fermentation having a total metabolizable carbohydrate level of between 0.1-50% by weight.

Nuts and related foodstuffs are contacted with/by cannabinoids, including hemp derived Delta8/9 via several different mechanisms, whereby the cannabinoids are attached, infused, coated, adhesed, adhered, and otherwise attached to said nuts and related foodstuffs, for ingestion by humans.

The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1-50% by weight. Also described are processes for the manufacture of the food or flour compositions using fungal fermentation having a total metabolizable carbohydrate level of between 0.1-50% by weight.

The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucilage polysaccharide-containing plant products or mucilage polysaccharides isolated from these plant products, c) protein component consisting of at least 40% animal protein in the dry weight. Such a composition contains a maximum of 0.1% gluten and is preferably gluten-free, i.e. has a gluten content less than 20 mg/kg (<20 ppm gluten content). Due to the low gluten and carbohydrate content of components a), b) and c), the composition according to the invention is suitable for producing low-gluten and in particular preferably gluten-free baked and pastry goods, having, a low carbohydrate content of generally <15% relative to the food ready for consumption, and in particular for production of low-gluten, preferably gluten-free baked and pastry goods, which, relative to food ready for consumption, have the following nutrient profile: less than 10% carbohydrates, more than 10% protein, 1-40% fat.

The present invention comprises a grain-free flour blend comprising at least one ingredient from each of the following groups: the group comprising nut and/or seed flour; the group comprising arrowroot powder and/or potato starch; and the group comprising gum and/or hydrocolloid. Furthermore, the present invention comprises a method for producing a grain-free flour blend, the method comprising providing at least one ingredient from each of the following groups: the group comprising nut and/or seed flour; the group comprising arrowroot powder and/or potato starch; and the group comprising gum and/or hydrocolloid.

A method of preparation of raw, uncooked or unbaked dessert rolls is such that they are unbaked or uncooked in any conventional high temperature process exceeding 120 degrees Fahrenheit. The method includes using ingredients free from all refined sugars, eggs, flour, gluten, cholesterol, high fructose corn syrup, hydrogenated oils, or any artificial preservatives. In addition, the method of preparation is such that the dessert rolls obtain a thin bun-like exterior that maintains their consistency and does not crack when being rolled into the final product.

Macadamia nut-based compositions suitable for use in confectionary and baking are provided.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable oil, fruit oil, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, providing consumers with a desirable taste and organoleptic properties while also satisfying today's health-conscious consumers.