The invention provides non-dairy, plant-based components, having reduced trace element contents, food products and nutritional compositions comprising them and methods for their preparation.

The invention provides non-dairy, plant-based components, having reduced trace element contents, food products and nutritional compositions comprising them and methods for their preparation.

A composition and method for an avenanthramide-enriched, oat-based product having improved health effects. The oat-based product includes an avenanthramide ingredient having avenanthramides 2c:2p:2f in ratios comprising at least one of 1:1:1 or 1:2:2. More particularly, the avenanthramide ingredient may be derived synthetically or recovered from processing raw oats into constituent oat fractions.

A composition and method for an avenanthramide-enriched, oat-based product having improved health effects. The oat-based product includes an avenanthramide ingredient having avenanthramides 2c:2p:2f in ratios comprising at least one of 1:1:1 or 1:2:2. More particularly, the avenanthramide ingredient may be derived synthetically or recovered from processing raw oats into constituent oat fractions.

The invention relates to a method for the provision of degutted insects, such as black soldier fly larvae and mealworm, preferably live degutted insects. The invention also relates to degutted (live or dead) insects such as larvae and to processed degutted insects such as larvae. The invention also relates to the use of the degutted insect according to the invention or use of the processed degutted insect of the invention for the separation of the degutted insect or of the processed degutted insect in at least a fat fraction and/or at least a protein fraction. In addition, the invention relates to an insect product, wherein the insect product is any one of live or dead insect, insect puree, minced insect, insect powder, particulate insect, granulated insect, or insect meal, dried insect, oven-dried insect, lyophilized insect, or oven-dried insect using refractive drying obtained from degutted insect provided with the method of the invention. The invention also relates to an insect product, wherein the insect product is insect gut content, wherein the gut content is provided with the method of the invention. Finally, the invention relates to the method, the degutted insect provided with the method, the degutted insect, insects products, insect gut content according to the invention, wherein the insect is black soldier fly, preferably black soldier fly larvae, or wherein the insect is mealworm.

The present invention concerns an efficient way to isolate L-fucose from a fermentation broth. The L-fucose contained in the fermentation broth is produced by microbial fermentation (bacterial or yeasts). The inventive process comprises a step of removing biomass from the fermentation broth, a step of subjecting the resulting solution to at least one of a cationic ion exchanger treatment and an anionic ion exchanger treatment and a step of removing salts after the ion exchanger treatment. The process can provide L-fucose in powder form, in granulated form as well as in form of L-fucose crystals.

The present invention concerns an efficient way to isolate L-fucose from a fermentation broth. The L-fucose contained in the fermentation broth is produced by microbial fermentation (bacterial or yeasts). The inventive process comprises a step of removing biomass from the fermentation broth, a step of subjecting the resulting solution to at least one of a cationic ion exchanger treatment and an anionic ion exchanger treatment and a step of removing salts after the ion exchanger treatment. The process can provide L-fucose in powder form, in granulated form as well as in form of L-fucose crystals.

Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xylanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering, or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains.