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.

The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w/w) maltose and 1.0% (w/w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) or b) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.

The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w/w) maltose and 1.0% (w/w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) or b) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.