The present invention relates to a solid food composition which is generally gluten and lactose free, and its use for treating and preventing metabolic diseases.

The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled.

Wheat grain (Triticum aestivum) comprising an embryo and starch, wherein the embryo comprises two identical alleles of an SBEIIa-A gene, two identical alleles of an SBEIIa-B gene and two identical alleles of an SBEIIa-D gene, wherein each of the SBEIIa genes gives rise to an amount of protein (w/w) or a protein having SBEIIa activity which is lower than the corresponding wild-type gene, and at least one of said genes comprises a point mutation, wherein the starch comprises amylose such that the grain has an amylose content of at least 50% (w/w) as a proportion of the extractable starch of the grain.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

The procedures for obtaining calcium oxide from eggshells with applications in food processes, refers to the plurality of procedures for obtaining Calcium Oxide (XAM), from eggshells, is based on a circular economy, in which waste eggshells are collected from different food establishments and agglomerated in the production center. The application of high temperatures (>900° C.) to the crushed eggshells, provides the transformation of calcium carbonate (CaCO3) into calcium oxide (CaO) with a pH that exceeds 12. The use of XAM as a raw material with the aforementioned characteristics, constitutes the ideal component to alkalinize different preparations in the production of different foods and particularly in the nixtamalization procedures for the production of corn dough prior to the production of tortillas, tamales, and other varieties of food.

The present disclosure relates to food compositions, particularly pet food compositions, having a high content of plant protein. The plant protein is prepared by processing Brewer's Spent Grain (BSG), having a moisture content of about 15% to about 35% by weight, so as to reduce the particle size of the BSG and separating the processed BSG so as to provide a low particle size, high protein fraction.

The present disclosure provides a composite material comprising fungal mycelium and plant seeds, said fungal mycelium is of a non-toxic fungus, and is in a form of a filamentous mass occupying spaces between neighboring seeds, the seeds being essentially fixed in place and essentially evenly distributed within the mass wherein said composite material is visco-elastic, characterized by a delta (δ) angle of between 8 and 20 when determined using an oscillation test at 25° C., and a complex shear strain of at least 0.6% and frequency of 1.00 Hz. Also provided by the present disclosure is a process for obtaining the composite material, the process comprises incubating fungal mycelium, from at least one non-toxic fungus, on a substrate comprising water saturated plant seeds, said incubation comprises solid-state fermentation (SSF) conditions, wherein said incubation of the plant seeds is at a density of less than about 0.3 gr/cm3 and for at least 55 hours. The composite material can be a food product or can be a food ingredient.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

Novel microwave devices capable of monitoring pest activity or moisture content in grain. A planar active microwave resonator with a regenerative element is placed in proximity to the grain to be tested, for example by immersion within in a bulk grain store to monitor moisture levels or pest activity therein, mounting within a sample container to monitor moisture levels or pest activity in a smaller volume of grain sampled from a grain store or shipment, or exposure to individual sample kernels for detecting internal pests therein.

A method of producing gluten-free oats from a supply of grains incorporating oats and at least one contaminant grain includes hyperspectral imaging and analyzing data of only a particular region of interest of each grain in the supply of grains, particularly excluding tip and peripheral edge regions of the grain. Therefore, the particular regions of interest is limited to a central region of each grain determined by locating a centroid of the grain and collecting data of the grain from only pixels in a predetermined spacing from the centroid. Preferably, the hyperspectral imaging is only performed in wavelengths ranging from 1000 to 2500 nm. The method can be particularly employed in connection with quality control sampling of a pre-sorted supply of gluten-free oats to assure a gluten level well below 20 ppm, preferably a gluten level of no greater than 10 ppm.