Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

The present invention relates to a polypeptide having proline-specific endoprotease activity, selected from the group consisting of i. a polypeptide comprising a mature polypeptide sequence of SEQ ID NO: 2; ii. a polypeptide that has least 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% identity to the mature polypeptide sequence of SEQ ID NO: 2; iii. a polypeptide encoded by a nucleic acid that hybridizes under medium stringency, preferably under high stringency conditions to the complementary strand of the mature polypeptide coding sequence of SEQ ID NO:1; iv. a polypeptide encoded by a nucleic acid that has at least 70%, 75% 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identity to the mature polypeptide coding sequence of SEQ ID NO: 1.
The invention further relates to a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used.

A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, which consists of collagen peptides of terrestrial and marine animal origin, the composition of which is, in % by weight, from 14% to 18% essential amino acids, from 10% to 14% aspartic acid and from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine, and from 6% to 10% alamine, dissolved in 5% to 50% aqueous solution, which is used as a carrier for adding ingredients, to form a uniform glossy coating on the surface of cereals or cereal mixture.

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

The present invention provides a grain fortification system. The said system comprises a plurality of fortification tanks each containing at least one fortifying solution. The system further includes a homogenizer connected to the plurality of fortification tanks, wherein the homogenizer is adapted to receive at least one fortifying solution from the said plurality of fortification tanks to produce a homogenized fortification solution. The system further includes a fortification reactor connected to the said homogenizer. The said fortification reactor is adapted to receive the said homogenized fortification solution from the homogenizer, is adapted to receive the raw food grains, and react the said homogenized fortification solution with the said raw food grains to produce fortified grains by degassing the raw food grains at a preset degassing condition and adsorbing the said homogenized fortification solution on the degassed raw food grains in predefined controlled ambient adsorption conditions to produce fortified grains. The system further includes a fortification solution collection tank connected to the said fortification reactor at one end and to the said homogenizer at another end, wherein the said fortification solution collection tank is adapted to collect, store and recirculate a leftover fortification solution from the said fortification reactor to the said homogenizer. Also, disclosed is a process for grain fortification.

Composite plant-MCT flour includes MCT oil encapsulated by and/or complexed with wall material and incorporated within the composite plant-MCT flour, wherein polysaccharide from the plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, carbohydrate, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable floor. Composite plant-MCT flour can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour.

The present invention is in the field of cereal-based compositions for preventing and/or treating iron deficiency, in particular intended for infants, young children, women of reproductive age including pregnant or lactating women, and elderly. The invention relates to a composition comprising at least a mixture of galacto-oligosaccharides (GOS) and fructo-oligosaccharides (FOS), cereal and iron and uses thereof.

A food additive for improving sensory characteristics and providing nutritional value to cereals or cereal mixture with irregular surface, which consists of collagen peptides of terrestrial and marine animal origin, the composition of which is, in % by weight, from 14% to 18% essential amino acids, from 10% to 14% aspartic acid and from 18% to 22% glycine, from 23% to 27% proline and hydroxyproline, from 9% to 13% glutamic acid, from 6% to 10% arginine, and from 6% to 10% alamine, dissolved in 5% to 50% aqueous solution, which is used as a carrier for adding ingredients, to form a uniform glossy coating on the surface of cereals or cereal mixture.

This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction. In one embodiment of invention, the contribution of at least one nutrient to the nutrient content of the composition from green leafy vegetation or its fraction is a least 15% of at least content of one nutrient of the composition. Also disclosed is a novel packaged composition comprising pulp of whole edible green leafy vegetation and at least one component of flax-seed in the form of a soup or a food bar. The component of flax seed may be one or more selected from the group of whole flax seed, flax seed cake or flax oil,

Provided is a mineral-containing composition for a food additive that enhances flavor (increases umami and/or umami richness) and improves noodle firmness and/or glossiness when added to a food, wherein potassium ion has the highest content among the metal ions present in the mineral-containing composition, and the chloride ion content of the mineral-containing composition is not more than 50% of the potassium ion content.