The present disclosure relates to high fiber-containing ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 35% and up to 55% by dry weight total fiber, an insoluble fiber content of at least 28% to about 40% by dry weight, and a soluble fiber content of about 7% to about 15% by dry weight. The food pieces include bran, optionally a second insoluble fiber source, psyllium husk, and a starch ingredient, with a moisture content of up to 4% by weight. Compositions containing such high fiber food pieces and methods of making them are also described.

A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.

Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.

A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200 C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate,
as a substitute for carbohydrates and as a source of protein in foods.

Provided herein are microalgal skin care compositions and methods of improving the health and appearance of skin. Also provided are methods of using polysaccharides for applications such as topical personal care products, cosmetics, and wrinkle reduction compositions. The invention also provides novel decolorized microalgal compositions useful for improving the health and appearance of skin. The invention also includes insoluble polysaccharide particles for application to human skin.

The present invention relates to a method of forming dihydroferulic acid comprising providing ferulic acid and incubating the ferulic acid with a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or a bacterial preparation of natural derivatives of Lactobacillus johnsonii CNCM 1-1225. An aspect of the invention is a composition comprising dihydroferulic acid and a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives. A further aspect of the invention is a composition comprising ferulic acid and a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives for use in the treatment or prevention of metabolic disease. Further aspects of the invention are the use of a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives; and a kit for preparing a food product.

The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.

A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.

Disclosed herein are inventive stable homogenized biomass hetero-colloids, their production and uses. Such biomass hetero-colloids comprise biomass derived solid particle colloid matter and at least 15% (w/w) biomass derived soluble colloid matter. The novel biomass hetero-colloids provide an inventive approach for the application of biologically active compounds. Bio-actives are made available in an innovative form involving low intervention processing and enhancing the biological availability.

A shortbread type cookie produced by a process comprising the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. The cookie comprises, in weight per total weight, a dietary fibre content comprised between 1 and 25% (for example 10-25%), a lipids content comprised between 4 and 23% (for example 10-20%) and a simple sugars content comprised between 8 and 26% (for example 10-22%).