A dietary composition and method for treating a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength. The method includes a step of administering an FMD to a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength for a first time period.

A dietary composition and method for treating a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength. The method includes a step of administering an FMD to a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength for a first time period.

A method for treating leukemia and in particular, lymphoblastic leukemia is provided. The method includes a step of administering an FMD to a subject identified as having leukemia optionally in combination with a chemotherapeutic agent and/or an autophagy inhibitor.

An apparatus for manufacturing scorched rice, the apparatus includes an ingredient supply unit for supplying a scorched rice ingredient; a rotatable scorched rice formation unit which forms scorched rice and to which the scorched rice ingredient supplied from the ingredient supply unit is adhered; a heat supply unit for supplying heat to the scorched rice formation unit so that the scorched rice is formed; and a scorched rice separation unit for separating the scorched rice formed by the scorched rice formation unit.

The present disclosure relates to a powdery food containing an edible plant. The powdery food has an insoluble dietary fiber content of 1.0 mass % or more on a dry mass basis, a specific surface area per unit volume after ultrasonication of 0.02 m.sup.2/mL or more, and a 2-pentylfuran content of 1 ppb or more and 50,000 ppb or less.

The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.

Snack bars incorporating a prebiotic, probiotic and natural fibers, and methods of making such snack bars are described herein. The snack bar may incorporate waxy grains held together by a binder comprising inulin and may be enrobed with a yogurt coating. The methods may include mixing inulin into a binder syrup at low temperature and a slab-bake process for reducing water activity.

Snack bars incorporating a prebiotic, probiotic and natural fibers, and methods of making such snack bars are described herein. The snack bar may incorporate waxy grains held together by a binder comprising inulin and may be enrobed with a yogurt coating. The methods may include mixing inulin into a binder syrup at low temperature and a slab-bake process for reducing water activity.

A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also disclosed.

A multi-textured, baked, grain-based or legume-based snack includes a cooked grain or legume together with a crispy form of the grain and legume to create a baked multi-textured light snack having airy portion and crispy portions to provide consumers with a unique eating experience. Methods of preparing the snack are also provided.