Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

The invention relates to a process for producing a protein-rich lupin flour, said process comprising the successive steps of a) washing a lupin flour by mixing it with an acidic aqueous liquid, and adjusting the pH of the mixture to a pH ranging from 3.5 to 5.3, to obtain a aqueous-washed lupin flour; and b) washing said aqueous-washed lupin flour by mixing it with an alcohol at least one time, to obtain an alcohol-washed lupin flour. The invention further to a protein-rich lupin flour, wherein said protein-rich lupin flour comprises at least 45% DM w/w of proteins and at least 20% DM w/w of total fibres and may have a white or off white colour determined in the colour space CIELAB (1976) by a b* value of less than 18, preferably less than 17.4, preferably less than 15.0 and more preferably less than 12.0.

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.

A low-saturation grease composition and the use thereof. A grease composition, which comprises, based on the total mass thereof, 50-71% of grease, 25-40% of water, and 1-6% of a protein, wherein the grease has a saturation of 20-42%. A grease composition, which comprises: (1) palm oil and shea butter; and (2) liquid grease other than palm oil and shea butter, wherein the grease composition is in a solid state at a normal temperature, and has a saturation of 25-32%. The grease composition can be used for improving the juiciness, adhesiveness and chewiness of vegetarian food and improving the mouthfeel thereof, and is used for reducing water boiling loss and baking loss during cooking, or is used for increasing the food brittleness, reducing the oil precipitation rate in the food storage process, and reducing the stirring time of dough.

A method for processing rapeseed includes dehulling and separating the rapeseed into kernel fractions and husk fractions. The kernel fractions are subjected to one or more pressings so as to obtain oil and an oil cake, the oil cake having solid content and oil content. The oil cake is subjected to at least one further milling process so as to provide an output that is a base material, filler material or additive for human foods.

The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free bread comprising starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a process for manufacturing gluten-free bread, a gluten-free food product and a gluten-free dough.

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

A process for preparing a sunflower protein product from a sunflower protein source, the sunflower protein product having a protein content of greater than 60 wt % (N6.25) d.b, is provided. A sunflower protein product as well as a residual sunflower protein product are also provided as are food and beverages, pet food, animal feed, industrial product, cosmetic product or personal care product comprising the sunflower protein product as well as a residual sunflower protein product.

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.