2955 ⎘
Finished or partly finished bakery products; Products with modified nutritive value, e.g. with modified starch content with modified protein content
Sub-classes:PUFFED HIGH PROTEIN OAT-BASED FOOD PIECES AND METHODS OF MAKING
#2FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#3DOUGH COMPOSITIONS HAVING LITTLE TO NO NET CARBOHYDRATES FOR USE IN BAKERY PRODUCTS
#4Satisfying and Non-Perishable Soft-Baked Snack Product with Crispy Pieces
#5CEREAL FLOUR BASED DOUGH
#6Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#7Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#8CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPID CONTENT
#9EGG SUBSTITUTE MIXTURE
#10METHODS OF USING PROTEIN INGREDIENTS TO MAKE DOUGHS, BAKED PRODUCTS, SOUPS, BEVERAGES, AND SNACKS
#11Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#12CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPID CONTENT
#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
#18Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#19Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Comprising Lipase
#20High Protein Food Article
#21HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF
#22Soft Baked Snack and Methods of Making
#23Food materials comprising filamentous fungal particles and membrane bioreactor design
#24FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#25CRUNCHY SNACK FOOD PRODUCT
#26Food materials comprising filamentous fungal particles and membrane bioreactor design
#27HIGH PROTEIN FROZEN FOOD PRODUCT AND METHOD
#28Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#29Food materials comprising filamentous fungal particles and membrane bioreactor design
#30EGG SUBSTITUTE MIXTURE
#31METHOD FOR MANUFACTURING MODIFIED GLUTEN
#32Food materials comprising filamentous fungal particles and membrane bioreactor design
#33WELL-TOLERATED FLOUR COMPOSITION
#34Low carbohydrate high protein pizza base
#35METHOD FOR MANUFACTURING MODIFIED GLUTEN
#36Methods of Making Vegetarian Snack Food Products
#37Methods of separating fat from non-soy plant materials and compositions produced therefrom
#38Protein-rich food product and method of making a protein-rich food product
#39PH ADJUSTED PULSE PROTEIN PRODUCT
#40High protein meal and flour compositions and methods
#41DIETARY SUPPLEMENTS, FOOD INGREDIENTS AND FOODS COMPRISING HIGH-PROTEIN ALGAL BIOMASS
#42Method of producing protein chip infused with meat
#43Protein-rich food product and method of making a protein-rich food product
#44PROCESS, PRODUCT AND METHOD
#45PROCESS, PRODUCT AND METHOD
#46Composition for low-gluten and low-carbohydrate baked and pastry goods
#47Plant-based egg substitute compositions
#48Plant-based egg substitute compositions
#49pH adjusted pulse protein product
#50Barley with very low levels of hordeins
#51GLUTEN ENRICHMENT OF FOODS FOR IRRITABLE BOWEL SYNDROME SUFFERERS
#52Method for producing protein compositions of low solubility, compositions produced, and use thereof in bread-making products
#53BREADS HAVING NOVEL PHYSICAL PROPERTIES AND METHOD OF PRODUCING THE SAME
#54HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS
#55Low glycemic impact breads for the nutrition of diabetics, obese and metabolic syndrome diets
#56ALLERGEN-FREE COMPOSITIONS
#57Carnallite Preparation and Uses Thereof in Edible Applications
#58Methods of separating fat from non-soy plant materials and compositions produced therefrom
#59COMPOSITION WITH HIGH PROTEIN CONTENT FOR THE FOOD INDUSTRY
#60FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN
#61GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF
#62Reduced digestible carbohydrate food having reduced blood glucose response
#63ALLERGEN-FREE COMPOSITIONS
#64COMPOSITION AND A METHOD THEREOF
#65WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME
#66Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom
#67GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE
#68GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE
#69METHOD FOR PRODUCING DOUGH AND METHOD FOR PRODUCING BREAD
#70WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME
#71Method and Composition to Improve Short Bite of Bakery Products
#72Reduced digestible carbohydrate food having reduced blood glucose response
#73LOW-PROTEIN FOOD AND MANUFACTURING METHOD FOR SAME
#74HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION
#75High-Protein, Reduced-Carbohydrate Bakery And Other Food Products
#76Powdery Soy Protein And Soy Protein-Containing Food Using The Same
#77Edible nutritive composite
#78Method for developing a dairy protein cake
#79Wheat Lines And Improved Food Compositions
#80Enzymatic process to produce highly functional soy protein from crude soy material
#81Process for the Production of Lupin Extracts
#82Bread-Improving Agent and Bread Products Using the Same
#83Starchy Food Material or Starchy Food
#84PANCREPE AND METHOD OF MAKING SAME
#85Novel Low Allergenic Food Bar
#86HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS
#87High Protein and High Fiber Food Products
#88Protein-Rich Baked Food and Process for Producing the Same
#89PROTEIN CONTAINING MOLDED FOOD PRODUCTS
#90METHODS OF SEPARATING FAT FROM NON-SOY PLANT MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#91NUTRITIOUS EDIBLE COMPOSITIONS HAVING ZERO DIGESTIBLE CARBOHYDRATES AND HIGH PROTEINS AND PROCESSES FOR MAKING SAME
#92Low-carbohydrate bread products and method for making same
#93Particulate-based ingredient delivery system
#94Starch-free flour for noodles, bread and the like
#95WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN
#96PROTEIN ENHANCED LOW CARBOHYDRATE SNACK FOOD
#97Procedure for obtaining foodstuffs based on nopal and/or other vegetables
#98High protein and high fiber food products
#99Waxy wheat products and processes for producing same
#100Method of deflavoring soy-derived materials for use in dough-based and baked products
#101Method of deflavoring soy-derived materials confectionary type products
#102Extruded ingredients for food products
#103Low carbohydrate bread product
#104Low carbohydrate flour additive
#105Dehydrated edible beans in bread
#106Use of pre-cooked cereal and tubular starch in high protein foods products
#107Collagen protein breads, cereals, rice, pastas
#108Process for the preparation of a high protein nutritious baked snack food
#109Extruded ingredients for food products
#110Food materials
#111Composition and method for making high-protein and low-carbohydrate food products
#112Reduced digestible carbohydrate food having reduced blood glucose response
#113Low carbohydrate food product and method of making the same
#114Anti-diabetic diet and method for providing a proportioned ground food
#115Protein enhanced low carbohydrate snack food
#116High-protein, reduced-carbohydrate bakery and other food products
#117Protein enhanced low carbohydrate snack food
#118High-protein, reduced-carbohydrate bread and other food products
#119High-protein, reduced-carbohydrate dessert and other food products
#120High-protein, reduced-carbohydrated flat bakery and other food products
#121Value-added traits in grain and seed transformed with thioredoxin
#122High-protein, low-carbohydrate bakery products
#123Dough compositions having little to no net carbohydrates for use in bakery products
#124Method of manufacture and composition of dough including protein
#125Method of manufacture and composition of dough including protein