Abstract: The invention relates to reducing or minimising the environmental footprint comprising a water footprint and a carbon footprint of a food product.

Abstract: The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.

Abstract: The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.

Abstract: The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fibre and plant sterol. The compositions are used as such or more advantageously in food products and comprise one or several fibres, preferably ?-glucan, in combination with one or several plant sterols and/or stanols in their free and/or esterified forms.

Abstract: The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fiber and plant sterol. The compositions are used as such or more advantageously in food products and comprise one or several fibers, preferably ?-glucan, in combination with one or several plant sterols and/or stanols in their free and/or esterified forms.

Abstract: The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.

Abstract: The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fibre and plant sterol. The compositions are used as such or more advantageously in food products and comprise one or several fibres, preferably &bgr;-glucan, in combination with one or several plant sterols and/or stanols in their free and/or esterified forms.

Abstract: The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust similar to that achievable under open-pan baking conditions. The invention is implemented so that the dough is dosed into the baking volume formed by said sealed wrapper, subsequently baking the dough in said baking space formed by said sealed wrapper. In the wrapper, the wrapper area overlying the intended crust-formation area of the baked product is made of a moisture-permeable porous material capable of passing water vapour through its structure.