Abstract: Provided herein are protein-enriched pongamia compositions, including pongamia protein concentrates and isolates, suitable for animal consumption, in particular human consumption. Provided herein are also various food and beverage products that can be fortified with such protein-enriched pongamia compositions. Provided herein are also methods of producing the protein-enriched pongamia compositions, as well as methods of producing such protein-enriched pongamia compositions from pongamia beans or various forms of pongamia meal.

Abstract: Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Abstract: Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Abstract: Embodiments herein include non-allergenic plant-based complete protein toddler nutrition formulations and related methods. In an embodiment, a toddler nutrition composition is included having a selective group of non-allergenic legume proteins with 60-90% protein content, a selective group of non-allergenic cereal proteins containing 60-90% protein content. Embodiments herein can include combining a legume protein(s) and a cereal protein(s) in specific ratio (3:2 to 4:1) to create a complementary complete protein matrix providing all essential amino acids. In an embodiment, a method of manufacturing plant-based toddler nutrition product can include hydrating the complementary plant protein matrix, adding fat blend from a select group of non-allergenic plant sources, homogenizing to create a stable protein-fat emulsion, adding plant-based carbohydrate source, adding other minor nutrients (vitamins, minerals, probiotics), pasteurizing the mixture to kill pathogens, and spray drying.

Abstract: Embodiments herein include opacifying compositions, food products made with the same, and related methods. In an embodiment, a processed food product is included. The processed food product can include an opacifying agent such as, a modified food starch (RS4) with at least 70 wt. % fiber and having a particle size of dv 98% less than 25 ?m. The brightness (L*) value of the processed food product is greater than 70. Other embodiments are also included herein.

Abstract: Embodiments herein include methods for producing black-eyed pea protein isolates and food and beverage products including the same. In an embodiment, a method can include tempering black-eyed pea seeds to 35-45% moisture content and holding 30-120 min, cracking the tempered seeds to loosen the hull and the meat, and separating these two fractions. The method can further include wet-grinding the meat fraction to a finer mash and lowering the pH of the black-eyed pea mash to about 1 to 3 in an aqueous solvent. The method can further include separating an acidic wet cake out from the acidic protein liquid fraction and raising the pH of the acidic wet cake to about 9 to 11 in an aqueous solvent. The method can further include separating alkaline wet cake out from the alkaline protein liquid fraction and combining the acid and alkali protein liquid fractions. Other embodiments are also included herein.

Abstract: Embodiments of the invention include food products and related methods. In an embodiment, the invention includes a food product. The food product can include a container and a food composition. The container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. In an embodiment, the invention includes a microwaveable food container. The microwaveable food container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. Other embodiments are also included herein.

Abstract: Embodiments herein include opacifying compositions, food products made with the same, and related methods. In an embodiment, a processed food product is included. The processed food product can include a modified food starch with at least 70 wt. % fiber and a milk mineral concentrate with at least 24 wt. % calcium. The brightness (L*) value of the processed food product is greater than 70. Other embodiments are also included herein.

Abstract: Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Abstract: Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Abstract: Embodiments of the invention include food products and related methods. In an embodiment, the invention includes a food product. The food product can include a container and a food composition. The container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. In an embodiment, the invention includes a microwaveable food container. The microwaveable food container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. Other embodiments are also included herein.

Abstract: With the present invention, a Multiple Protocol Label Switching (MPLS) tunnel is extended from the ingress router to the ingress customer interface, and from the egress router to the egress customer interface, by means of stitching. Stitching is used to provide customers with virtual leased lines between two interfaces by extending MPLS tunnels from a router to a customer interface. Also, with the present invention tunnels can be “stitched” together between two domains. More specifically, the present invention provides customers with virtual leased lines between two routing domains (i.e., between two Autonomous Systems) by connecting two separate MPLS tunnels across the interface between the domains.