Abstract: A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fermenting conditions.

Abstract: A pre-conditioned probiotic composition and method of forming the pre-conditioned probiotic composition comprises introducing thawed probiotic cells into a pre-conditioning environment having sufficient nutrients and conditions to prepare the thawed probiotic cells for surviving and successfully thriving in a targeted food product. Thawed probiotic cells are then provided with an incubation period of at least 2 hours to produce inoculation pre-treated probiotic cells with improved shelf life in a food product.

Abstract: Enzymatically-treated pomace providing fiber for achieving a health benefit. Consumption, within a 24-hour period, of at least 5 grams of fiber from enzymatically-treated pomace achieves at least one health benefit. In one non-limiting embodiment, enzymatically-treated pomace provides a beverage with 2.5 grams of fiber per serving. A first serving of the beverage is consumed and a second serving of the beverage is consumed within 24 hours of the first serving to produce a reduction of blood glucose levels as compared to a baseline glucose level.

Abstract: A composition includes at least one processed dehydrated brassica vegetable containing glucosinolates and endogenous myrosinase enzyme, wherein the endogenous myrosinase enzyme converts the glucosinolates into isothiocyanates when the composition is ingested. A method of making the composition is also provided.