The present invention in the field of oligosaccharide production provides a method of producing oligosaccharides of useful lengths without producing substantial amounts of monosaccharides and disaccharides (illustrated by FIG. 1). There is provided a method for producing an ingredient suitable for incorporation into a foodstuff, cosmetic, or nutraceutical, said ingredient comprising one or more oligosaccharides, wherein the oligosaccharides are produced in an enzymatic reaction, said enzymatic reaction comprising the step of contacting, in a solution or suspension, a polysaccharide-cleaving enzyme and a polysaccharide-containing feedstock, wherein said enzymatic reaction produces substantially no monosaccharides or disaccharides.

The present invention relates to the production of steviol glycoside rebaudiosides D4, WB1 and WB2 and the production of rebaudioside M from Reb D4.

The invention relates to a sugar replacement system for a bread and a method for preparing a dough containing the sugar replacement system, where the sugar replacement system includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more extracellular inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more extracellular invertases (3.2.1.26).

The invention relates to a sugar replacement system for a bread and a method for preparing a dough containing the sugar replacement system, where the sugar replacement system includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more extracellular inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more extracellular invertases (3.2.1.26).

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

The invention relates to a bread dough, and a bread obtained by baking the dough, where the dough includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-5 wt. %, based on dry weight.

The invention relates to a bread dough, and a bread obtained by baking the dough, where the dough includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-5 wt. %, based on dry weight.