The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain where a vegetable or animal material has been added and the mixture subjected to an extraction step to provide an improved taste and mouthfeel.

The present invention relates to a consumable product comprising malted oats and/or a leachate of malted oats for use, if consumed in an amount sufficient enough to induce endogenous production of Protein Antisecretory Factor (Protein AF) and/or fragments thereof in a mammal after consumption, in increasing cardiac output and/or decreasing the recovery process of a mammal during and/or after physical activity, thereby treating and/or preventing muscle damage caused by strains and/or tears in an athletic mammal, as well as for preventing paralysis during and/or after physical activity. Said consumption of said consumable product before during and/or after said physical activity has for the first time been found to stabilize the Erythrocyte Fluid Volume fraction (EFV) of a mammal during and/or after physical activity at a value of no more than 3% over resting value, such as at a value between 37-38%, and to stabilize the creatine kinase value of said mammal at a lower value than for mammals not consuming SPC, i.e. at values which indicate reduced muscle stress and damage.

The use of the consumable product is intended as food or feed for humans and/or animals, such as but not limited to horses and dogs.

The present invention relates to a consumable product comprising malted oats and/or a leachate of malted oats for use, if consumed in an amount sufficient enough to induce endogenous production of Protein Antisecretory Factor (Protein AF) and/or fragments thereof in a mammal after consumption, in increasing cardiac output and/or decreasing the recovery process of a mammal during and/or after physical activity, thereby treating and/or preventing muscle damage caused by strains and/or tears in an athletic mammal, as well as for preventing paralysis during and/or after physical activity. Said consumption of said consumable product before during and/or after said physical activity has for the first time been found to stabilize the Erythrocyte Fluid Volume fraction (EFV) of a mammal during and/or after physical activity at a value of no more than 3% over resting value, such as at a value between 37-38%, and to stabilize the creatine kinase value of said mammal at a lower value than for mammals not consuming SPC, i.e. at values which indicate reduced muscle stress and damage.

The use of the consumable product is intended as food or feed for humans and/or animals, such as but not limited to horses and dogs.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of producing a food or malt-based beverage from barley grain comprising reduced levels of one or more alpha-amylase/trypsin inhibitors. Also provided is barley grain that can be used in the methods of the invention.

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of producing a food or malt-based beverage from barley grain comprising reduced levels of one or more alpha-amylase/trypsin inhibitors. Also provided is barley grain that can be used in the methods of the invention.

It is disclosed a food mixture, in particular a food mixture comprising hydroxytyrosol, oleuropein, and soluble fibres. In particular, the present invention relates to a food mixture comprising: —a fraction (a) which comprises soluble fibres; —a powdered fraction (b) which comprises at least 100 mg/kg hydroxytyrosol and at least 250 mg/kg oleuropein where said amounts refer to said powdered fraction (b). Said food mixture finds application, moreover, in the preparation of bread, pasta, and baked goods in general. The invention also describes food products which contain this mixture, a process for the preparation thereof, as well as the uses thereof in human and animal nutrition, in the treatment and in the prevention of inflammatory conditions and in the reduction of postprandial glycaemia.

It is disclosed a food mixture, in particular a food mixture comprising hydroxytyrosol, oleuropein, and soluble fibres. In particular, the present invention relates to a food mixture comprising: —a fraction (a) which comprises soluble fibres; —a powdered fraction (b) which comprises at least 100 mg/kg hydroxytyrosol and at least 250 mg/kg oleuropein where said amounts refer to said powdered fraction (b). Said food mixture finds application, moreover, in the preparation of bread, pasta, and baked goods in general. The invention also describes food products which contain this mixture, a process for the preparation thereof, as well as the uses thereof in human and animal nutrition, in the treatment and in the prevention of inflammatory conditions and in the reduction of postprandial glycaemia.

The present disclosure provides processes for the production of protein and fibre compositions from brewer's spent grain. The process comprises micronising dried brewer's spent grain using a pin mill and fractionating the micronised brewer's spent grain using an air classifier. The present disclosure also provides protein and fibre compositions, processes for producing food products incorporating the protein or fibre compositions, and food products comprising the protein or fibre compositions.

The present disclosure provides processes for the production of protein and fibre compositions from brewer's spent grain. The process comprises micronising dried brewer's spent grain using a pin mill and fractionating the micronised brewer's spent grain using an air classifier. The present disclosure also provides protein and fibre compositions, processes for producing food products incorporating the protein or fibre compositions, and food products comprising the protein or fibre compositions.

The present invention relates among other things to a method for making enzymatically produced purple corn nectar having a composition comprising saccharides and. anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar.