Abstract: A method of making an oat composition is provided. The method includes adding oat flour to water. The method further includes adding a first enzyme to the oat-water mixture. The method further includes increasing the temperature of the oat-water mixture with the first enzyme, and maintaining the increased temperature of the oat-water mixture with the first enzyme. The method further includes cooling the oat-water mixture with the first enzyme. The method further includes adding an enzyme blend to the oat-water mixture with the first enzyme. The method further includes removing an amount of solids from the third enzyme oat-water mixture to form the oat composition. The method is able to achieve higher yields, increased shelf stability, and lower waste from manufacturing compared to conventional oat-based food composition manufacturing methods.

Abstract: Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.

Abstract: A plant-based food product with zero sugar is provided. The plant-based food product includes an amount of water, a sugar content of between 0 wt% and 0.4 wt% referred to as having “zero sugar,” and a plant-based fiber product. The plant-based fiber product includes an amount of water, a plant-based flour, an amount of plant fiber, and a plurality of enzymes comprising: an alpha amylase, a glucose oxidase, catalase, and a cellulase. The plant-based food product may be incorporated in a milk, yogurt, shake, or bar, for example.

Abstract: A shelf-ready packaging (SRP) and method for transporting and displaying food products are provided, the SRP configured to be efficient in transporting a high number of the food products while also still being able to fit on a retail store shelf. To this end, the SRP includes a cover element and a base tray including first and second tray portions connected along a single tear line. To convert the SRP from a first transport configuration to a second display configuration, the cover element is lifted off the base tray and the first and second tray portions are separated along the tear line, which thereby changes the overall length of the SRP such that it can fit on the standard retail store shelf. The SRP provides a clean, uniform appearance when in the second display configuration while providing maximum visibility and access to the food products stored therein.

Abstract: A squeezable container is disclosed for holding and dispensing a flowable product like yogurt. The container generally includes a flexible and collapsible pouch body having an internal space for storing the flowable product, an external spout fitment attached to the outside of the dispensing end of the pouch body and through which the product can be dispensed, and a cap on the spout fitment, which can be opened by the user to dispense the product and closed to reseal the container. The cap includes a self-closing valve, and is configured to support the container in a cap-down orientation.