The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

The present invention relates to a non-fermented composition having the ability to increase the formation of butyric acid in the colon and comprising at least one cereal based fraction and at least one isolated probiotic strain of Lactobacillus as well as the use of said non-fermented composition as a synbiotic and for treatment of the metabolic syndrome, ulcerative colitis, Crohns disease, Irritable bowel syndrome (IBS), or Inflammatory bowel disease (IBD). The non-fermented composition of the invention is useful for the maintainance of a healthy gut-mucosa and/or for the provision of an increased barrier function of the gut-mucosa.

The present invention relates to a non-fermented composition having the ability to increase the formation of butyric acid in the colon and comprising at least one cereal based fraction and at least one isolated probiotic strain of Lactobacillus as well as the use of said non-fermented composition as a synbiotic and for treatment of the metabolic syndrome, ulcerative colitis, Crohns disease, Irritable bowel syndrome (IBS), or Inflammatory bowel disease (IBD). The non-fermented composition of the invention is useful for the maintainance of a healthy gut-mucosa and/or for the provision of an increased barrier function of the gut-mucosa.

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.

A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when the taco shell is bitten, the softened base portion has some hinging flexibility or pliability which reduces the potential for any crack propagation. Therefore, the structural integrity of the hard taco shell can be better maintained while be eaten, resulting in retention of the fillings and less mess. If desired, an anti-migration agent can also be applied to assure containment of the plasticizing agent in the targeted region.

The disclosure defined by this invention describes a method for preparing a flour tortilla (including whole wheat or multi grain) which utilizes a fatty substance in the form of a powder, granulate or crystal to improve the properties of the tortilla.

The disclosure defined by this invention describes a method for preparing a flour tortilla (including whole wheat or multi grain) which utilizes a fatty substance in the form of a powder, granulate or crystal to improve the properties of the tortilla.