A functionally enhancing flour provided by a manufacturing process that subjects a grain precursor to extrusion under low water, high pressure, and low heat dynamic conditions, and methods of using the resulting flour as an ingredient in food products for human and animal consumption.

A functionally enhancing flour provided by a manufacturing process that subjects a grain precursor to extrusion under low water, high pressure, and low heat dynamic conditions, and methods of using the resulting flour as an ingredient in food products for human and animal consumption.

Consumption of resistant potato starch results in changes to the gut microbiome in elderly adults, resulting in a healthier gut microbiome profile. Furthermore, consumption of resistant potato starch stimulates an increase in Bifidobacterium abundance in all individuals and also reduces levels of E. coli and Shigella. Furthermore, consumption of MSPrebiotic increased the relative ratio of butyrate in the elderly and significantly reduced the use of stool softeners in the elderly.

The present disclosure relates generally to flour compositions for use in baking and other culinary applications. In particular, the disclosure relates to flour compositions comprising popcorn flour, and their use as gluten-free substitutes for wheat and other gluten-containing flours.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis.

A food sweetener is a powder having an average particle size of, at most, 1,500 ?m and including pulverized dried fruit, vegetables or both fruit and vegetables. The powder, on a dry basis, has at least 30% wt and at most 70% wt of total sugars, and has a moisture content of from 1 to 6% by weight. Chocolate products may incorporate the powder and a method for producing the power is taught.

A food sweetener is a powder having an average particle size of, at most, 1,500 ?m and including pulverized dried fruit, vegetables or both fruit and vegetables. The powder, on a dry basis, has at least 30% wt and at most 70% wt of total sugars, and has a moisture content of from 1 to 6% by weight. Chocolate products may incorporate the powder and a method for producing the power is taught.

The present invention relates to a method of preparing a food product comprising hydrolysed starch. In particular, the present invention relates to a method of preparing a food product comprising hydrolysed starch and showing certain texture attributes, in particular a semolina texture.

The present invention relates to a method of preparing a food product comprising hydrolysed starch. In particular, the present invention relates to a method of preparing a food product comprising hydrolysed starch and showing certain texture attributes, in particular a semolina texture.

The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications.