Abstract: The present invention relates to nutritional components suitable for cell culture of eukaryotic cells. These nutritional components can be prepared from plant-based protein hydrolysates. The invention further relates to nutrient media comprising these nutritional components. The nutrient media of the invention can be prepared by replacing serum components, which are common in such media, —at least partially—by the nutritional components of the invention. The nutritional components and the nutrient media of the invention are particularly suitable for use in the food industry, such as in the production of cultured meat.

Abstract: A starchy food having an initial moisture content in the range from 20% wb to 35% wb. is passed through states in which the food surface has various pairs temperature and surface moisture values. Then, the starchy food is brought to and maintained at a temperature in such a manner that a degree of gelatinization of at least 75% is achieved. Then, the surface is cooled to a temperature below the temperature Tg mid of the glass transition curve, based on the moisture of the starchy food. Then, the cooled, starchy food is dried at a temperature above the temperature Tg onset of the glass transition curve, based on the moisture of the starchy food.

Abstract: A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing the partially germinated legume for milling; v) optionally, milling the prepared legumes of step iv). Partial germination was found—besides increasing the content of nutrients and decreasing the content of antinutrients to enhance the physical quality of splits and to enhance the dehusking yield. Moreover, nutritionally more beneficial flour and splits can be provided.

Abstract: A gel having a low concentration of starch and a short texture, distinguished by its elasticity as opposed to its viscosity, is prepared by treating a gelatinized starch in an aqueous mixture with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture, or by simultaneously, in aqueous mixture, gelatinizing a native starch and complexing amylose released from the starch with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture. The gel has a conservation modulus from 5 Nm.sup.-2 to 50 Nm.sup.-2 and a dissipation modulus of from 1 Nm.sup.-2 to 10 Nm.sup.-2.