The invention is mainly in the field of the production of food and luxury foods, for example coffee and coffee substitute products. Enzymes are provided which are capable of degrading acrylamide - preferably also at temperatures above 50° C., in particular in temperature ranges which occur in the production of coffee/coffee substitute products, and/or at a pH value between pH 4 and pH 7, as is usual in the production of coffee/coffee substitute products. Furthermore, methods for degrading acrylamide from preparations selected from semi-finished goods as well as finished goods are provided. Also, the present invention relates to preparations having a reduced acrylamide content compared to preparations which have not been subjected to the method for removing acrylamide according to the invention by means of the enzymes according to the invention.

A method of processing an initial starch containing gluten protein to produce a purified starch having less than 20 parts per million of a gluten protein (i.e., “gluten free”). A slurry of the unpurified starch is treated with an agent to degrade the gluten protein, and then the degraded gluten protein is removed, resulting in a slurry of the purified starch. The slurry of the purified starch is dried, resulting in the purified starch, and the purified starch is tested to confirm that the purified starch meets the standard for being gluten free. The starch is from a member of the tribe Triticeae (e.g., wheat, rye, barley, or triticale) or other plant starch that either naturally contains gluten protein or may be contaminated with gluten protein. The agent is selected from among acids, bases, alcohols, surfactants, proteases, chaotropic agents, reducing agents, and combinations thereof.

The present invention addresses the problem of creating an effective means for preventing the coagulation of a plant milk under high temperature conditions. To solve this problem, a plant milk is treated with a protein deamidase to thereby prevent the coagulation of the plant milk in the case of adding to a hot liquid beverage, a hot liquid food, etc.

A process to remove the glucosinolates of oilseed meals, such as Brassica carinata oilseed meals, is provided. In one embodiment, exogenous myrosinase is used to convert the glucosinolates to volatile isothiocyanate compounds, which can then be removed under conditions of mild heat and negative pressure. In another embodiment, heat and pressure are used to remove glucosinolates from Brassica carinata oilseed. The processed meals may contain less than 80% of their starting levels of glucosinolates and may be suitable for use in various applications, including as animal feeds.

Fumonisins are a type of mycotoxin that contaminate different products, for example, feed and food products, including corn-based products, which can lead to serious health risks to humans and livestock. Current methods for detoxifying fumonisin-contaminated products are complex and expensive. The present disclosure provides a recombinant microbial host cell expressing an heterologous polypeptide having fumonisin amine oxidase activity, the recombinant microbial host cell comprising an heterologous nucleic acid molecule encoding the heterologous polypeptide having fumonisin amine oxidase activity, a variant thereof or a fragment thereof. The heterologous polypeptide having fumonisin amine oxidase activity can be used to detoxify a fumonisin mycotoxin present in feed and food products, for example from grains and products derived from grains.

An object of the present invention is to provide a method for producing a vegetable milk fermented product obtained by applying a protease or cellulase to vegetable milk, the vegetable milk fermented product has less bitterness without undergoing an enzyme inactivation step. A method for producing a vegetable milk fermented product, comprising: a first step of mixing vegetable milk and lactic acid bacteria to obtain a mixed liquid; and then a second step of fermenting the mixed liquid; wherein before the second step is completed, a step of adding a protease from Paenibacillus sp. or Trichoderma sp. to the vegetable milk or the mixed liquid (protease addition step) or a step of adding a cellulase from Trichoderma sp. (cellulase addition step) to the vegetable milk or the mixed liquid is performed.

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

The present disclosure provides a puree of palm and process of making the puree. The puree of palm has reduced sugar, low calorie, various nutrients, and favorable sensory characteristic. The puree can by itself serve as a food product or can also be used as a functional component for beverages and foodstuffs.

The invention is mainly in the field of the production of food and luxury foods, for example coffee and coffee substitute products. Enzymes are provided which are capable of degrading acrylamide—preferably also at temperatures above 50° C., in particular in temperature ranges which occur in the production of coffee/coffee substitute products, and/or at a pH value between pH 4 and pH 7, as is usual in the production of coffee/coffee substitute products. Furthermore, methods for degrading acrylamide from preparations selected from semi-finished goods as well as finished goods are provided. Also, the present invention relates to preparations having a reduced acrylamide content compared to preparations which have not been subjected to the method for removing acrylamide according to the invention by means of the enzymes according to the invention.

A process to remove the glucosinolates of oilseed meals, such as Brassica carinata oilseed meals, is provided. In one embodiment, exogenous myrosinase is used to convert the glucosinolates to volatile isothiocyanate compounds, which can then be removed under conditions of mild heat and negative pressure. In another embodiment, heat and pressure are used to remove glucosinolates from Brassica carinata oilseed. The processed meals may contain less than 80% of their starting levels of glucosinolates and may be suitable for use in various applications, including as animal feeds.