This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.

The present invention provides a novel combination of plant-based food groups in order to create a plant-based complete protein product that delivers an adequate proportion of all nine essential amino acids. A complete protein, often provided through animal-based food products, contains an adequate proportion of each of the nine essential amino acids. The present invention provides a novel combination of legumes and grains to create a plant-based complete protein product which can be further combined with additional ingredients to form a consumable dough containing plant-based complete protein.

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.

The present invention relates to a cereal flour-based dough comprising at least 50 wt. % cereal flour, based on the dry weight of the cereal flour-based dough, and rapeseed protein, wherein said rapeseed protein is present in an amount between 0.01 and 15 wt. %, based on the weight of the cereal flour in the cereal flour-based dough, wherein the cereal flour has a gluten content of 5-20 wt. %.

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.

Nutritionally-balanced gluten-free solid foodstuff that provides carbohydrates, one or more plant-derived proteins having PDCAAS of 0.95, or greater, and lipids in an amount equal to 100% of the Daily Reference Values (DRV) based on the reference caloric intake of 2000 calories, is described. The methods of manufacturing the disclosed gluten-free nutritionally-balanced solid foodstuff are provided.

A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23 C.

The present invention relates to a gluten-free breadmaking composition. Such composition includes a combination of glutinous rice flour, hydroxypropylmethylcellulose, psyllium husk flour (Psyllium) and flaxseed flour. It also relates to the use of this combination for preparing foods for people intolerant to gluten, in particular for celiac people, and to a bakery product including the mentioned combination.

This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored fava bean protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.

Aspects of the disclosure relate, inter alia, to purer extracts of a bioactive compound from minimal processing. In general, when developing ingredients that comprise small molecule bioactive compounds, the processing traditionally may require combined consecutive multiple process unit operations that in turn might require high shear and high pressure. Aspects of the disclosure relate to processing food ingredients with minimal distress imposed on the bioactive compounds.