A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

The present invention provides a wheat plant comprising an Rht-B1 allele which encodes an Rht-B1 (DELLA) polypeptide. Grain from a near-isogenic wheat line comprising the dwarfing Rht-B1c allele was subjected to sodium azide mutagenesis. Plants exhibiting early leaf elongation rates or mature plant height greater than the dwarf parent were selected and the Rht-B1 gene sequenced. This identified 35 mutated alleles of Rht-B1c. Similar methods were also used to identify mutant alleles of the dwarfing sln1d allele in barley, where DELLA is encoded by the sln1 gene.

The present invention relates to a fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. In particular the invention relates to a sugar reduced fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. The present invention further relates to a food composition comprising the fat-based filling of the present invention. The present invention further relates to the use of micronized cereal bran, in particular micronized wheat bran, to reduce sugar content of a fat-based filling.

The present invention relates to a composition, preferably a fibre-based food composition, and the use thereof for the preparation of sugar-free, fat-free and/or allergen-free (in particular gluten-free) food products with a reduced or low calorie content. The invention also relates to a process for the preparation of the composition of the invention and food products obtained with the composition, as well as a kit for using the composition.

The present invention relates to a composition and a healthy food product for inducing bowel movements and promoting weight loss comprising 47-57 parts by weight of a psyllium husk powder, 18-28 parts by weight of a rice bran powder, 5-6 parts by weight of a kelp powder, 4-5 parts by weight of a fructooligosaccharide, 3.5-4.5 parts by weight of chicory fiber, 3-4 parts of weight of glasswort, 2.5-3.5 parts by weight of yeast powder, 1.5-2.5 parts by weight of lactulose powder, 0.5-1.5 parts by weight of lactic acid bacteria powder, 0.05-0.15 parts by weight of complex amino acid, 0.4-0.6 parts by weight of Aloe arborescens, and 0.5-1.5 parts by weight of garlic powder. The composition and health food product for inducing bowel movements and promoting weight loss of the present invention comprise nutritional ingredients such as vegetable dietary fiber, vitamins, minerals, etc. which feed beneficial intestinal bacteria.

A process for treating rice bran utilizing a shear pump to circulate a solution comprising an enzyme, an acid and water with rice bran in a mixing tank, then after a first predetermined period transferring a portion of the solution to a feed tank, and then over a second predetermined period filtering the solution in the feed tank through multiple filtration units each having a pre-selected pore size to obtain pre-determined value-added by-products from the rice bran.

The present invention relates to food compositions comprising omega-3 fatty acids and bran or bran extract. Further aspects of the invention are a food product comprising the food composition, a method of stabilizing omega-3 fatty acids such as docosahexanoic acid (DHA) and/or eicosapentaenoic acid (EPA), and the use of bran or bran extract to prevent or reduce the development of unpleasant odours in oils comprising omega-3 fatty acids.

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.

A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.

Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.