French Squirrel’s Post

🚨 New Article 4 Novel Food Consultation for Fermented oats! An Article 4 novel food consultation was submitted to the Swedish 🇸🇪competent authority regarding the use of two products derived from fermented oats; a drink and a powder. The drink is based on oat flour fermented with Lactiplantibacillus plantarum (Lactobacillus plantarum). The live bacteria remain in the final product. The fermented oat powder is produced by dehydration of oat flour fermented with the same bacteria as the drink, which are inactivated during the spray drying process. The powder may be dissolved in water to a drink, or added as an ingredient to foods such as yoghurt or cereal. 📊 Highlights: ➡ The ingredients of these products have been widely consumed in the EU before 15 May 1997. ➡ Oat kernels have been consumed as part of a normal diet and Lactiplantibacillus plantarum has been used as in fermentation culture.  ➡ A similar oat drink fermented with Lactiplantibacillus plantarum has been on the Swedish and Finnish markets prior to 1997. ➡ Fermentation and spray drying are traditional processes used in food production. ➡ Spray drying and inactivation of the bacteria did not adversely effect the final ingredient. ✅ Conclusion: Not novel 🔗 https://lnkd.in/dniBJdaY #novelfood #foodregulations #futureoffood

Gluten-free bread, that is also Keto, Low carb and delicious. Link in the 1st comment. #nolitafood #sweetnotsugar #sugarenemy #sugar #zerosugaradded #zerooiladded #foodstartup #keto #lowcarb #prebiotic #guthealth #glutenfree #veganprotein

11g of protein and just 80 calories per bite. Think about that for a second. Last month, we showcased our oat protein at #IFTFirst in these delicious protein balls formulated by Tom Roessler, our Technical Manager and #OatProtein expert! Here’s why you should pay attention to oat protein: - Odorless & Bland Flavor - Eco-Friendly - Digestion-Friendly - Nutrient-Rich - Ethically Sound Missed us at #IFTFirst? Don't worry! Request a sample at sweetadditions.com. A big shout out to Tom Roessler and the entire R&D team for their groundbreaking work in #PlantBasedProtein, facilitating this exciting addition to our product portfolio this year! #FoodInnovation #OatProtein #PlantBased #ProteinBalls #SweetAdditions #Sustainability #Vegan #NaturalIngredients #IngredientInnovation #ResearchAndDevelopment

Did you know you can make a veggie patty with Avena's oat and pulse ingredients? This vegan patty contains Avena Purity Protocol rolled oats and fine oat flour, Avena Best cracked chickpeas and black beans, as well as Avena Best Pulse Visco Enhancer, specialty milled from decorticated yellow lentils. Oat and pulse flours are often referred to as complementary proteins. When combined at an ideal ratio, these blends provide a better balance of essential amino acids, improving the quality of the protein, leading to a protein claim. Interested in this vegan patty formulation or to learn more about optimizing protein quality in your product? Contact us today to speak to our R&D and sales team! https://lnkd.in/gmhYGA9E #avena #purityprotocol #oats #pulses #glutenfree

What makes you feel full? Fat. Protein. Fiber. I'm using full-fat yogurt (shoutout to Bellwether Farms and Costco!) Then, I add ground flaxseed and chia seeds for additional fat, fiber, and antioxidants. I added shelled pistachios for additional protein and fat. I cooked up some organic blueberries from last summer (simmer in a saucepan with a little water, grate some ginger on top, squeeze in some citrus, and then store in the fridge). Add a healthy dose of the berry compote to your bowl. I just made my own version of fruit yogurt WITHOUT added sugar and all that other crap that food companies use to make their food taste better. Yay! #easyrecipes #recipeoftheday #food #breakfastideas #highprotein #guthealth #healthyrecipes #healthylifestyle #proteinsources #proteinpacked #quickrecipes

Trying to stay on top of the latest ingredient innovations, but don't know where to start? 🤔 Check out this latest article from Food Processing https://hubs.li/Q02yTgdC0, follow CCDI for weekly industry updates, and share your thoughts in the comments below 💬 There's a balance of satisfying a consumer's desire for delicious and unique eating experiences, WHILE creating a shelf-stable, scalable formulation, AND staying conscious of the product's added value - whether that be functional benefits, mood-boosting properties, nutritional value, etc. The article share interesting ingredients with potential to check all three boxes. Some of the value adds we found interesting revolved around: 🥩 adding visual and textural appeal to plant-based meat alternatives 🥓 using yeast extracts and cultures to replace nitrate use 🥣 adding fiber that has protein and amino acid benefits What are you most excited about? 🏷️ JPG Resources - Food & Beverage Innovation, Jeff Grogg, D'Anne Hayman, Julie Suntrup, Aimee Leigh Davis, Marc Halperin, Ruth Halpern, Business Development Lead/Creative Coach, Serena Garcia #FoodandBeverage #CPGIndustry #Ingredients #Scalability

Shroomeats is a vegan meat that is allergen-free and made with 6 simple ingredients, using shiitake mushrooms as the main ingredient. *Fun fact -> Shiitake mushrooms are a complete protein, containing the 9 essential amino acids. This makes Shroomeats a complete protein, which is the foundation of the building blocks of our DNA. Without the essential amino acids, our bodies don't process the protein properly and in turn, it's broken down into carbohydrates instead. If other vegan meats don't satiate your hunger, give Shroomeats a try. Explore our product on our website at www.Shroomeats.co #shroomeats #mushroom #shiitakemushrooms #superfood #functionalfood #healthyfood #food #foodie #plantbased #vegan #glutenfree #soyfree #love #mushroomlove #meatalternative #mushroommeat #meatsubstitute #mushroomburger #foryou #fyp #foryoupage

#SpotTheMicrobes Can you spot the microbes in your everyday food products? 🧀 Microbial cultures are the backbone of many delicious dairy products. From the creamy consistency of yoghurt to the complex flavours of aged cheeses, microbial cultures are essential in bringing dairy products to life. 🥛 It all begins from the start... the starter culture. As the culture grows in the milk, it converts the sugar lactose into lactic acid, which ensures the correct level of acidity and gives the cheese its moisture. In cheese products, the culture gives it a balanced aroma, taste, texture. In yoghurt and other fermented milk products, the culture is responsible for the taste and texture of the final product.  🩺 In recent years, probiotic cultures have become popular in dairy products thanks to their health benefits improving digestion, safeguarding the immune system, and keeping the body’s intestinal flora in balance. Discover more about the role of microbial cultures in dairy: https://lnkd.in/dkibUiYY 

Have you been curious about trying fermented foods but don’t know much about them? Check out this week’s post that explains the gut microbial benefits and many other advantages of these tasty foods, this week on the CHEK Blog.

Did you know that almond meal — the material leftover after making almond milk — is nutrient rich and high in protein? We love turning this byproduct into delicious goodies like cookies and granola; head to the link in our bio to learn more! #UpcycledFoodMonth