Abstract: The present invention provides a powdered sugar replacer comprising one or more modified starch(es), one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or more reducing agent(s), and methods for obtaining the same. The present invention further provides food products comprising the powdered sugar replacer as taught herein, and methods for obtaining the same.

Abstract: The present invention provides a milk-type or white-type chocolate comprising a protein-rich fraction derived from chickpea seeds, wherein the protein content of the protein-rich fraction of chickpea seeds is at least 40.0% (w/w dry matter (DM)). Also provided is a method for preparing milk-type or white-type chocolate as taught herein, a bakery or confectionery product comprising the chocolate as taught herein, a method for preparing such bakery or confectionery product, and the use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w/w DM) and optionally one or more bulking agents as a complete or partial replacer for one or more dairy components in a chocolate recipe.

Abstract: The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

Abstract: Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ratio cakes) are provided. The flour improver as disclosed herein comprises between 10% and 97.5% (w/w) of non-wheat flour, wherein the non-wheat flour is one or more non-wheat flours selected from the group consisting of rice flour, oat flour, quinoa flour and buckwheat flour; between 2% and 20% (w/w) of a gel-forming protein in addition to protein present in the non-wheat flour; and between 0.5% and 3% (w/w) of calcium 2+ ions.