The present invention describes a preparation of ingredients that includes alpha-cyclodextrin and other ingredients which permit the production of a dough suitable for processing in a traditional way and making bread with a reduced glycemic index.

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.

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels (reduced SFSS) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. The snack product has a relatively high moisture content, preferably about 5 wt % to about 20 wt %. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), a plurality of crispy protein inclusions, and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making the reduced SFSS, shelf-stable, indulgent, soft-baked snack product with the crispy protein inclusions includes a step of baking the dough composition.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

A dough mass for the production of a vegan egg pastry substitute as a long-life baked product, wherein the dough mass contains the following ingredients with the stated mass fractions of the dough mass: from 20% to 40% of flour, from 15% to 35% of sugar, from 10% to 30% of water, from 5% to 10% of vegetable fat and from 2.5% to 10% of a humectant. The dough mass contains a vegetable protein ingredient with a mass fraction of the dough mass of 1% to 5%. The disclosure further relates to a vegan egg pastry substitute with the baked dough mass, a manufacturing method for manufacturing the dough mass and a production method for producing an egg pastry substitute with the dough mass.

A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an amount of 3 g/100 g protein.

This disclosure provides materials and methods for improving the nutritional value of food products by increasing the content of chelated iron. Heme binding proteins (designated as PX90 proteins) that have not previously been used as food additives are manufactured by recombinant expression, and then included in food products during manufacture or preparation. PX90 proteins may also impart a meat-like flavor or aroma, either coincidentally or by design. Subcategories of PX90 proteins are structurally related to THAP4-like heme-binding beta-barrel domain containing proteins, indoleamine 2,3-dioxygenase (IDO), DyP-type peroxidase, ferritins, and hemopexins. The bioavailable iron in nutritional supplements and food products of this disclosure is especially beneficial for consumers who have manifestations of iron deficiency, low blood hematocrit, anemia, and other hematological abnormalities.

A method of manufacture and a composition for the technology as disclosed herein, which includes a method of manufacture and composition for a dough tortilla item including protein. The dough tortilla composition as disclosed and claimed herein can be manufactured using a corn masa based flour and/or utilizing other grain based flours such corn, rice, barley. For one implementation of the technology other leguminous based flours or chestnut base flours, or various bean base powder, or cauliflower based powders used individually or in combination with any of the other types of flours described herein. The technology as disclosed and claimed provides a dough based tortilla or other dough based item that is a protein enhanced alternative to conventional tortillas and other dough based products. This invention results in a dough tortilla that has more protein, more complete protein, and fewer carbohydrates than conventional wheat dough tortilla.