Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.

An edible composition, comprising a low glycemic index sugar component having a glycemic index of not more than 20, wherein the edible composition comprises not less than 50% weight of the low glycemic index sugar component, wherein the edible composition is substantially free of D-sucrose, D-fructose, D-glucose, sugar alcohols, and non-sugar sweeteners, and wherein the edible composition have a sweetness taste profile substantially similar to D-sucrose.