Abstract: A composition comprising: (i) a mixture containing a lipid-soluble vitamin dissolved in a lipid, and (ii) bran; wherein the mixture is absorbed into and/or adsorbed onto the bran and wherein the lipid does not originate from the bran. Also provided are processes for providing a stabilised vitamin composition.

Abstract: The invention relates to a method of making an egg analogue powder, said method comprising heating a legume flour or legume protein concentrate to a temperature between 100 to 140° C., preferably to about 120° C., wherein the legume flour is preferably a soybean flour, and wherein the legume flour or legume protein concentrate after the heating step has a) a loss factor (tan ?) of between 0.1 and 0.2, a G? of between 2000 to 8000 Pa, and a G? of between 400 and 1500 Pa when measured at 8 wt % protein concentration, at a frequency of 1 Hz, strain of 0.5% and at 30° C. after heating a dispersion of the heated legume flour or legume protein concentrate to at least 95° C.; and b) a moisture content lower than 2.5%; and c) a water activity (aw) less than 0.6.

Abstract: The present invention relates to a vegan egg analogue product, said product comprising an emulsion having between 10 to 43 wt. %, preferably between 15 to 40 wt. % legume protein on a dry basis, between 50 to 85 wt. %, preferably between 58 to 81 wt. % vegetable fat on a dry basis, and optionally between 0.02 to 10 wt. % of a polysaccharide on a dry basis, wherein said legume protein is preferably soy protein isolate, and wherein said emulsion has a fat to protein ratio of between 1.2 to 8.5, preferably between 1.5 to 3.0.

Abstract: An oral composition comprising at least one probiotic bacteria selected from the genera: Lactobacillus, Bifidobacterium, and Bacillus and ferric pyrophosphate.

Abstract: An oral composition comprising at least one probiotic bacteria selected from the genera: Lactobacillus, Bifidobacterium, and Bacillus, and ferric pyrophosphate.

Abstract: The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(III), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

Abstract: The present invention relates generally to the field of beverages. In particular, the present invention relates to the field of beverages fortified with iron. For example, the present inventors have found that iron fortification with ferrous bisglycinate in a plant based beverage with a pH in the range of 3.5 to 3.9 leads to an increased color stability and a better taste of the beverage compared to other compounds commonly used to fortify beverages with iron.

Abstract: The present invention relates generally to the field of beverages. In particular, the present invention relates to the field of beverages fortified with iron. For example, the present inventors have found that iron fortification with ferrous bisglycinate in a red plant based beverage with a pH in the range of 3.5 to 4.0 leads to an increased colour stability and a better taste of the beverage compared to other compounds commonly used to fortify beverages with iron.

Abstract: The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(III), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

Abstract: The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(lll), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

Abstract: A composition comprising: (i) a mixture containing a lipid-soluble vitamin dissolved in a lipid, and (ii) bran; wherein the mixture is absorbed into and/or adsorbed onto the bran and wherein the lipid does not originate from the bran. Also provided are processes for providing a stabilised vitamin composition.

Abstract: The present invention relates to food compositions comprising omega-3 fatty acids and bran or bran extract. Further aspects of the invention are a food product comprising the food composition, a method of stabilizing omega-3 fatty acids such as docosahexanoic acid (DHA) and/or eicosapentaenoic acid (EPA), and the use of bran or bran extract to prevent or reduce the development of unpleasant odours in oils comprising omega-3 fatty acids.

Abstract: A composition for fortifying food and/or beverages comprising a complex of Fe(III), phytic acid and an amino compound selected from the group consisting of ammonium hydroxide; ammonium carbonate; ammonium phosphate dibasic; ammonium sodium phosphate dibasic and triammonium phosphate.

Abstract: The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(lll), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

Abstract: The present invention relates to a seasoning or bouillon tablet used as cooking aid for the preparation of culinary food products. The seasoning or bouillon tablet comprises salt, oil and/or fat and a culinary flavoring, characterized in that the tablet further comprises 1 to 25 dry wt % of a cereal bran.

Abstract: A composition for fortifying food and/or beverages comprising a complex of Fe(III), phytic acid and an amino compound selected from the group consisting of ammonium hydroxide; ammonium carbonate; ammonium phosphate dibasic; ammonium sodium phosphate dibasic and triammonium phosphate.

Abstract: An oral composition comprising at least one probiotic bacteria selected from the genera: Lactobacillus, Bifidobacterium, and Bacillus, and ferric pyrophosphate.

Abstract: The present invention relates to a food composition comprising an iron nicotinate complex. Further aspects of the invention are a composition comprising an iron nicotinate complex for use in the treatment or prevention of iron deficiency, the use of an iron nicotinate complex to fortify a food product with iron and a process for fortifying a food product with iron.

Abstract: The present invention relates generally to fortified food products. In particular the invention relates to a process for manufacturing a food product fortified with iron. A further aspect of the invention is a food product obtainable by the process of the invention.

Abstract: The present invention relates to a food composition. In particular the invention relates to a non-beverage food composition comprising desferrichrysin, iron, phenolic chromophore compounds and culinary fruit. Further aspects of the invention are the use of desferrichrysin to prevent color change in an iron fortified food product and a process for fortifying a food product with iron.