A gluten-free cauliflower-based pizza dough and a preparation process for creating a cauliflower-based pizza crust are provided. The gluten-free cauliflower-based pizza dough comprises a quantity of pureed cauliflower. Egg whites and either shredded mozzarella cheese or parmesan cheese are mixed with the pureed cauliflower to form a mixture. Flour ingredients comprising potato flour, chickpea/garbanzo bean flour, brown rice flour are combined with the mixture. In a grain-free embodiment of the pizza dough, the flour ingredients are comprised of potato flour and chickpea/garbanzo bean flour. Seasoning ingredients are added to the mixture. Preferably, the season ingredients are Italian seasoning, including at least basil, oregano, rosemary, and thyme. Xanthan gum may be used as a thickening agent.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

Sweetener concentrates, sweetener formulations, and sweetened food formulations and products, the sweetener formulation comprising: (a) sweetener particles containing a first sweetener, and (b) crystalline sugar particles; wherein at least one protein is disposed within the sweetener particles; wherein a first weight ratio of the at least one protein to the first sweetener is within a range of 0.01:1 to 20:1; and wherein, within the sweet formulation, at least 40% of the total amount of sweetener, by weight, is crystalline.

Provided herein are compositions with enhanced protein content, protein compositions with improved functionality, and methods for the preparation thereof.

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour

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 present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, a hydrocolloid and a plasticizer, and subjecting said composition to powder bed printing by depositing the edible liquid by spraying it onto the powder and thereby obtaining the edible object. Also food products obtainable with the method of the invention, particularly, a pasta, a cake object and a protein bar are disclosed.

The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.