Abstract: High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

Abstract: The invention relates to a method for recovering beer from cold-hopped beer (20). According to the invention, the cold-hopped beer (20) is supplied to a decanting centrifuge (50) and is clarified by the decanting centrifuge (50) such that a separated solid substance (70) preferably preponderantly has hop sediments, and a liquid phase (80) is clarified beer.

Abstract: 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.

Abstract: The invention relates to a food supplement comprising at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. The invention further relates to food compositions comprising the food supplement as well as uses of both.

Abstract: The invention relates to an advanced food material in the form of a composition for lowering the glycemic index of a foodstuff and a composite comprising said composition and said foodstuff particularly, but not exclusively, wherein said foodstuff has a glycaemic index which is favourably lowered by the addition of said material. Said composition comprises or consists of insoluble resistant starch in an amount of 40-80% by weight of the composition, soluble fibre, and at least one carbohydrate enzyme in hibitor.

Abstract: The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana bertoni, Rubus suavissimus, or Siraitia grosvenorii. The disclosure also provides for the use of such compounds as food ingredients, flavors, and sweeteners, and related methods. The disclosure also provides ingestible compositions comprising such compounds, as well as processes for extracting such compounds selectively from certain plant sources.

Abstract: Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Abstract: Isolated wheat proteins that are substantially free of additives, processing aids, added acids, buffers, reagents, or added enzymes and compositions formed from the isolated wheat proteins are described. Methods of forming compositions which include isolated wheat proteins that are substantially free of additives, processing aids, added acids, buffers, reagents, or added enzymes are also described.

Abstract: The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product.

Abstract: The invention relates to a process for preparing a meat-analogue food product. More specifically, the present invention relates to a process for preparing a meat-analogue food product having the appearance and the texture of meat and also relates to a meat-analogue food product obtained by the process.

Abstract: A method of fabricating a processed food product containing protein includes, while moving a mixture in a tubular body, continuously heat-coagulating the mixture by an interior heating system and shaping the mixture. The mixture contains protein, lipid and water and has flowability. The tubular body includes a heating section and a non-heating section succeeding the heating section. The non-heating section includes a back pressure structure that produces back pressure inside the tubular body.

Abstract: The present invention relates to a composition for use in formulae for infants or young children comprising partially hydrolysed protein, ionic calcium and an oil mix comprising palmitic acid esterified to triacylglycerols wherein the palmitic acids esterified in the sn-2 position of triacylglycerols in an amount of at least 20% by weight of total palmitic acid. Furthermore, the invention relates to an infant formula comprising said composition and the use of said composition or infant formula.

Abstract: A gluten free native rapeseed protein isolate comprising <10 ppm gliadin and processes to obtain the gluten free native rapeseed protein isolate comprising <10 ppm gliadin.

Abstract: A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.

Abstract: The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.

Abstract: Provided herein are methods and compositions for the reduction of microbial contamination of animal carcasses, including fowl, and food products with carbonic acid-based compositions.

Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

Abstract: A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 ?m, preferably between 10 and 40 ?m, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 ?m, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 ?m in relation to the non-macerated state.

Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

Abstract: The present invention provides domestic animal water modifying compositions, domestic animal water modifying compositions with copper, domestic animal water modifying compositions with silver and domestic animal feed modifying compositions. Such compositions are provided to domestic animals to provide, for example, improved weight gain, decreased mortality, improved feed conversion rations, improved overall health and reductions in grow-out periods for domestic animals to which such compositions are administered.