A process that produces a non-alcohol cereal beverage (NACB) includes separating an input fermented malt beverage (FMB) into an output FMB and the NACB, wherein the separating includes multiple stages; and adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating.

A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150° C. to 200° C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.

The disclosure relates to a consumable product comprising malted dehulled oats and/or a leachate of malted dehulled oat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a subject after consumption. The malted dehulled oats comprised in the consumable product disclosed herein is produced by a novel malting process.

The malted dehulled oats and/or a leachate of malted dehulled oats comprised in the consumable product comprises (i) avenanthramide D, wherein the concentration of (i) is higher as compared to the corresponding non-malted dehulled oats, and optionally one or more of the compounds selected from the group consisting of (ii) avenanthramide A, (iii) avenathramide C, (iv) avenanthramide C methyl ester, (v) (Z)-N-feruloyl 5-hydroxyanthranilic acid, (vi) avenanthramide G, and (vii) a compound selected from the group consisting of guaiacol or a derivative thereof, L-tryptophan , DL-phenylalanine, and any combination thereof, wherein the concentration of one or more of (ii-vii) is higher as compared to in the corresponding non-malted dehulled oats.

The disclosure further provides use of the consumable product as food or feed for humans and/or animals, as well as for medical use.

The disclosure relates to a consumable product comprising malted dehulled oats and/or a leachate of malted dehulled oat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a subject after consumption. The malted dehulled oats comprised in the consumable product disclosed herein is produced by a novel malting process.

The malted dehulled oats and/or a leachate of malted dehulled oats comprised in the consumable product comprises (i) avenanthramide D, wherein the concentration of (i) is higher as compared to the corresponding non-malted dehulled oats, and optionally one or more of the compounds selected from the group consisting of (ii) avenanthramide A, (iii) avenathramide C, (iv) avenanthramide C methyl ester, (v) (Z)-N-feruloyl 5-hydroxyanthranilic acid, (vi) avenanthramide G, and (vii) a compound selected from the group consisting of guaiacol or a derivative thereof, L-tryptophan , DL-phenylalanine, and any combination thereof, wherein the concentration of one or more of (ii-vii) is higher as compared to in the corresponding non-malted dehulled oats.

The disclosure further provides use of the consumable product as food or feed for humans and/or animals, as well as for medical use.

The disclosure relates to a consumable product comprising malted wheat and/or a leachate of malted wheat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a subject after consumption. The malted wheat of the consumable product comprises (i) 2-methoxyphenol and/or a derivate thereof, and (ii) 2,4-dihydroxy-7-methoxy-(2)-1,4-benzoxazin-3(4H)-one derivative, wherein (a) the concentration of (i) is higher and/or substantially the same as compared to the corresponding non-malted wheat, and (b) the concentration of (ii) is higher as compared to the corresponding non-malted wheat.

The present disclosure further relates to a consumable product produced in accordance with the herein described process, and to use of the consumable product as food or feed for humans and/or animals as well as for medical uses.

The disclosure relates to a consumable product comprising malted wheat and/or a leachate of malted wheat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a subject after consumption. The malted wheat of the consumable product comprises (i) 2-methoxyphenol and/or a derivate thereof, and (ii) 2,4-dihydroxy-7-methoxy-(2)-1,4-benzoxazin-3(4H)-one derivative, wherein (a) the concentration of (i) is higher and/or substantially the same as compared to the corresponding non-malted wheat, and (b) the concentration of (ii) is higher as compared to the corresponding non-malted wheat.

The present disclosure further relates to a consumable product produced in accordance with the herein described process, and to use of the consumable product as food or feed for humans and/or animals as well as for medical uses.

The present disclosure relates to a plant-based non-dairy fermented base composition and methods of making and/or using the plant-based non-dairy fermented base composition to produce nutritional products, such as food and beverage products, particularly food, snack, and/or beverage products.

Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising: a) mixing a malted cereal with a glucosylated terpene glycosides in water to form a GTG cereal mixture wherein the cereal comprises an amylase; b) adjusting the temperature of the mixture to a temperature sufficient to activate the amylase and for a time sufficient to form a mixture comprising glycosylated steviol glycosides wherein the average number of glucose units of the GTG in the GTG cereal mixture is reduced.

Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising: a) mixing a malted cereal with a glucosylated terpene glycosides in water to form a GTG cereal mixture wherein the cereal comprises an amylase; b) adjusting the temperature of the mixture to a temperature sufficient to activate the amylase and for a time sufficient to form a mixture comprising glycosylated steviol glycosides wherein the average number of glucose units of the GTG in the GTG cereal mixture is reduced.

Disclosed are compositions containing malt sprouts fraction extracts, their process of preparation and their uses.