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 relates to the field of agriculture. In particular the invention provides a protein, a nucleic acid, a recombinant gene, plants comprising the recombinant gene and methods for altering the number of spikelets per spike of a wheat plant.

The present invention relates to the field of agriculture. In particular the invention provides a protein, a nucleic acid, a recombinant gene, plants comprising the recombinant gene and methods for altering the number of spikelets per spike of a wheat plant.

This disclosure relates to flavour modification and to compounds of formula (I) ##STR00001## wherein R.sup.1 is selected from C.sub.2-C.sub.20 alkyl, and C.sub.6-C.sub.25 alkenyl, and a) R.sup.2 and R.sup.3 together are C(O)CH.sub.2CH.sub.2; or b) R.sup.3 is hydrogen and R.sup.2 is CH.sub.2CH.sub.2C(O)NHCH.sub.2CH.sub.3,
useful in modifying flavours.

This disclosure relates to flavour modification and to compounds of formula (I) ##STR00001## wherein R.sup.1 is selected from C.sub.2-C.sub.20 alkyl, and C.sub.6-C.sub.25 alkenyl, and a) R.sup.2 and R.sup.3 together are C(O)CH.sub.2CH.sub.2; or b) R.sup.3 is hydrogen and R.sup.2 is CH.sub.2CH.sub.2C(O)NHCH.sub.2CH.sub.3,
useful in modifying flavours.

The present invention relates to a complementary nutritional composition characterized by a low glycemic load and/or index and/or comprising an ingredient characterized by a low glycemic index for use in treatment, prevention and/or reducing the risk of a metabolic syndrome disorder appearing later in life.

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.

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.