2952 ⎘
Finished or partly finished bakery products Products made from materials other than rye or wheat flour
EDIBLE BAKED PRODUCT THAT DOES NOT INCREASE SERUM INSULIN, RAISE BLOOD GLUCOSE, OR INTERRUPT KETOSIS
#2FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#3MEAT-BASED FLOURS AND RELATED METHODS
#4PROTEIN-BASED FLOUR SUBSTITUTE
#5HEMP PRODUCT AND A METHOD AND SYSTEM FOR TREATING HEMP
#6Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#7Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#8Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#9Composite plant-MCT flour, method of manufacture, and food products made therefrom
#10PROTEIN-BASED FLOUR SUBSTITUTE
#11COCONUT DOUGH TO MAKE TORTILLAS
#12Food materials comprising filamentous fungal particles and membrane bioreactor design
#13Food materials comprising filamentous fungal particles and membrane bioreactor design
#14Food materials comprising filamentous fungal particles and membrane bioreactor design
#15Food materials comprising filamentous fungal particles and membrane bioreactor design
#16Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#17Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#18EDIBLE FOOD WRAP COMPOSITION
#19Food materials comprising filamentous fungal particles and membrane bioreactor design
#20FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#21Snack food chip
#22Food materials comprising filamentous fungal particles and membrane bioreactor design
#23Gluten-Free Laminated Dough Baked Goods and Methods of Making Same
#24Protein-based flour substitute
#25Confectionary compositions
#26METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES
#27BABASSU-BASED FOOD COMPOSITION
#28FOOD PRODUCT AND METHOD OF PREPARATION
#29COCONUT FLOUR COMPOSITION AND METHOD FOR MAKING PASTAS AND PIZZAS
#30CANNABIS FARMING METHODS
#31PROTEIN-BASED FLOUR SUBSTITUTE
#32Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#33Food materials comprising filamentous fungal particles and membrane bioreactor design
#34PROTEIN-BASED PIZZA CRUST
#35PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT
#36Sourdough and process for producing same
#37CRISPS AND SYRUP MADE FROM LOW BITTER CHICORY PRODUCTS
#38Food materials comprising filamentous fungal particles and membrane bioreactor design
#39FLOURLESS BAKED PRODUCTS AND METHODS OF PREPARATION
#40BAKED FOOD PRODUCT WITH ALGAL FLOUR
#41METHOD FOR PREPARING CRACKERS FROM ERAGROSTIS TEF FLOUR
#42Coated food product and method of producing the coated food product
#43Protein-rich food product and method of making a protein-rich food product
#44TREATMENT OF OBESITY, THE METABOLIC SYNDROME, TYPE 2 DIABETES, CARDIOVASCULAR DISEASES, DEMENTIA, ALZHEIMER'S DISEASE AND INFLAMMATORY BOWEL DISEASE BY USING AT LEAST ONE BACTERIAL STRAIN FROM PREVOTELLA
#45Teff Pie
#46Gluten-Free Bakery Products
#47Cannabis farming systems and methods
#48Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
#49Ready to Gel Konjac Flour
#50Gluten-Free Laminated Dough Baked Goods and Methods of Making Same
#51High protein meal and flour compositions and methods
#52Process and composition for an improved flour product
#53Protein-rich food product and method of making a protein-rich food product
#54Baked Lotus Root Cake, Solid Food Using Lotus Root Powder, and Methods for Manufacturing Same
#55COMPOSITION CONTAINING CHITIN AND DIGESTIBLE PROTEINS
#56Food Products Prepared with Soluble Whole Grain Oat Flour
#57COMBINATION OF COMPONENTS COMPRISING PLANT AND PLANT MATERIAL FOR PREPARING EDIBLE PRODUCTS
#58Association of beta-glucans and arabinoxylans
#59Composition for low-gluten and low-carbohydrate baked and pastry goods
#60Crisps and syrup made from low bitter chicory products
#61Heat-Treated Flour
#62USING WOLFFIA GENUS PLANT MATERIAL FOR PREPARING DOUGH
#63Crushing/blasting device, milling method, cereal flour, food product, and adhesive
#64BAKERY DOUGH, AND BAKERY PRODUCTS
#65FOOD PREPARATION PROCESS
#66Ready-To-Bake Gluten-Free Pizza Dough Formulations
#67Barley with very low levels of hordeins
#68GLUTEN ENRICHMENT OF FOODS FOR IRRITABLE BOWEL SYNDROME SUFFERERS
#69Treatment of obesity, the metabolic syndrome, type 2 diabetes, cardiovascular diseases, dementia, alzheimer's disease and inflammatory bowel disease by using at least one bacterial strain from
#70PROCESSED BROWN RICE, FERMENTED FOOD, AND METHOD FOR MANUFACTURING PROCESSED BROWN RICE
#71COFFEE CHERRY FOOD PRODUCTS AND METHODS FOR THEIR PREPARATION
#72COOKING PRODUCT COMPRISING MICROALGAL FLOUR IN THE FORM OF GRANULES AND PRODUCTION METHOD
#73FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES AND METHODS FOR THEIR PREPARATION
#74Baked confectionery
#75Method for manufacturing fresh pasta
#76Mixture of lactic bacteria for the preparation of gluten free baked products
#77Baked Lotus Root Cake, Solid Food Using Lotus Root Powder, and Methods for Manufacturing Same
#78Low Carbohydrate Bakery Items
#79Association of beta-glucans and arabinoxylans
#80Breakfast biscuit with slowly available glucose
#81Method for producing rice flour
#82Dough Composition for Sugarless Bread Sugarless Bread and Processes for Making Them
#83Heat-Treated Flour
#84Biscuit dough
#85Healthy layered cookie
#86Food products prepared with soluble whole grain oat flour
#87Food products prepared with soluble whole grain oat flour
#88COMPOSITION AND METHOD OF MANUFACTURE
#89Pizza and Method of Preparation
#90Method of manufacturing grain flour
#91Hydroxypropylmethylcellulose having high thermal gel strength, method for producing the same and food comprising the hydroxypropylmethylcellulose
#92Extrudable batter compositions for use in providing high-fiber flourless food products
#93Method of processing oats to achieve oats with an increased avenanthramide content
#94HEALTH BREAD BASED ON NON-GRAIN FLOUR
#95Rye flour imitation
#96EDIBLE WAFER-TYPE PRODUCT FOR DELIVERY OF NUTRACEUTICALS AND PHARMACEUTICALS
#97ALLERGEN-FREE COMPOSITIONS
#98METHOD OF MAKING SWEET POTATO BREAD
#99Carnallite Preparation and Uses Thereof in Edible Applications
#100FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN
#101GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF
#102Method for improving bread-making properties of rice flour bread dough
#103AUXILLARY ENZYME FOR YEAST, ENZYME DOUGH, BREWING DOUGH AND BREAD, BUN, STEAMED ROLL, BAGEL, METHOD FOR BREWING XIAO BAN ENZYME
#104ALLERGEN-FREE COMPOSITIONS
#105PROCESS OF MAKING CEREAL, PULSE AND LENTIL ADMIXTURE
#106GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS
#107Milled Cassava Product
#108Product to reduce glycemic response of carbohydrate based foods
#109Gluten-free bread, milk free, egg free, sugar free bread by Clarissa
#110Soluble oat or barley flour and method of making utilizing a continuous cooker
#111FOOD MATERIAL FROM RICE AS RAW MATERIAL, PROCESSED FOOD USING SAME AND METHOD FOR PRODUCTION THEREOF
#112INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#113Multi-Color Crackers and Method for Making Same
#114METHOD FOR PRODUCING DOUGH AND METHOD FOR PRODUCING BREAD
#115Gluten free and/or dairy free cookie dough
#116Recombined whole grain wheat having visually indistinguishable particulate matter and related baked products
#117Recombined whole grain having visually indistinguishable particulate matter and related baked products
#118Gluten-Free Bakery Products
#119Fenugreek Flour for Incorporating Into Food Products
#120Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof
#121Snack Cracker and Method for Making Same
#122Cereal flour composition containing wheat flour from sweet wheat and food product using the same
#123Mixture of lactic bacteria for the preparation of gluten free baked products
#124COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#125Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same
#126Method For Making A Foodstuff
#127CEREAL-BASE FOOD PREPARATION, CONSISTING MAINLY OF OAT BRAN, FOR THE INDUSTRIAL MANUFACTURE OF FOOD PRODUCTS
#128USE OF LUPIN BRAN IN HIGH-FIBRE FOOD PRODUCTS
#129Base material for producing food and fodder
#130Nutritious snack products
#131Nutritious snack products
#132COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#133Gluten-free baked products and methods of preparation of same
#134Beverage, Food Composition and Methods of Making Same
#135Food material and food product using the same
#136Novel Low Allergenic Food Bar
#137Processed Flour Food Containing Added Bilberries and Method of Coloring The Food
#138Method of producing concentrated flour from wine grape pomace
#139Flaxseeds for body weight management
#140RECOMBINED WHOLE GRAIN HAVING VISUALLY INDISTINGUISHABLE PARTICULATE MATTER AND RELATED BAKED PRODUCTS
#141Flour products having multi-flavor, multi-variety, and rich nutrition
#142Food Ingredient Including Enriched Free Amino Acids and Their Production Method
#143Method of making a pizza crust
#144Methods of making and using nutritional compositions
#145NUTRITIOUS EDIBLE COMPOSITIONS HAVING ZERO DIGESTIBLE CARBOHYDRATES AND HIGH PROTEINS AND PROCESSES FOR MAKING SAME
#146Baked snack
#147Method for the production of food with slowed release of nutriments
#148Particulate-based ingredient delivery system
#149Starch-free flour for noodles, bread and the like
#150Method for making bread with rice flour of chief component using bread maker
#151Rice flour compositions
#152Multipurpose dry mix applicable in sweet and savoury food applications
#153Procedure for obtaining foodstuffs based on nopal and/or other vegetables
#154Edible manually holdable food product with hydrophilic liquid absorbent insert
#155Use of a chicory flour for preparing a food dough
#156Peanut flour cracker
#157Consumable porous food product covered with a non-porous coating to enable a consumable liquid to be orally drawn in and absorbed
#158Biscuit flatbread and method of making same
#159Dysphagic dietary treatment
#160Food items based on starch networks
#161Low carbohydrate bread product
#162Low carbohydrate flour additive
#163Cholesterol-lowering batter-based food composition and method for making same
#164Low carbohydrate snack and method for making
#165Food materials
#166Dough compositions
#167Anti-diabetic diet and method for providing a proportioned ground food
#168Method for maintaining designed functional shape