Abstract: A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.

Abstract: A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.

Abstract: A method and system is disclosed which uses a combination of optical and mechanical separation processes to remove gluten-containing grains from a mixture of oat kernels.

Abstract: 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.

Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Abstract: Disclosed is a cereal bar having as a binder an aqueous solution of starch, another (poly)saccharide, or protein solution wherein the cereal bar has a crunchy texture. Also disclosed is a method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.

Abstract: A dry product dosage dispenser has a container with a cavity between top and bottom ends, a cap on the top end, and an internal partition extending between the top and bottom ends of the body, forming two sub-cavities within the body. The internal partition forms a diverging funnel-like structure giving each sub-cavity a wide upper opening on one end and a narrow lower opening on the opposite end to help product freely flow from one end to the other. Product passes from one sub-cavity to the other through an opening in the internal partition. The dispenser is flipped from its upright position to dispense the product passed through the opening. An adjustable volume compartment can be used at the second end of the container to enlarge the volume of the dispenser and provide variable dosages. The internal partition may be removable or separate for use as an insert.

Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

Abstract: A container with an internal partition within its cavity has multiple compartments for dispensing multiple dry products. The partition comprises a first elongated portion, which forms a product-dispensing chute in the cavity, and an inclined portion slanting away from the chute. The inclined portion has a surrounding perimeter edge that meets with adjacent inner walls of the container except at a bottom perimeter edge, along which dry products pass from the top of the inclined portion. A second elongated portion extends from the top of the inclined portion and across its bottom perimeter edge, dividing the remaining cavity into first and second product storage areas. Additional elongated portions may form additional product storage areas. Flipping of the dispenser from its upright position dispenses products below the inclined portion through the chute. An adjustable bottom can be used to vary doses of the products.

Abstract: A method and system is disclosed which uses a combination of optical and mechanical separation processes to remove gluten-containing grains from a mixture of oat kernels.

Abstract: 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.

Abstract: A dry product dosage dispenser has a container with a cavity between top and bottom ends, a cap on the top end, and an internal partition extending between the top and bottom ends of the body, forming two sub-cavities within the body. The internal partition forms a diverging funnel-like structure giving each sub-cavity a wide upper opening on one end and a narrow lower opening on the opposite end to help product freely flow from one end to the other. Product passes from one sub-cavity to the other through an opening in the internal partition. The dispenser is flipped from its upright position to dispense the product passed through the opening. An adjustable volume compartment can be used at the second end of the container to enlarge the volume of the dispenser and provide variable dosages. The internal partition may be removable or separate for use as an insert.