Pepsico, Inc.

The Quaker Oats Company

Heidi Kleinbach-Sauter

Margaret Dohnalek

Yvonne Collins

Damian Browne

Siow Ying Tan

Michael David McDonagh

Dave McDonagh

Maksim N Omarov

Kyle Shadix

A novel co-fermented food product formed from oats and dairy is described herein. The co-fermented food product includes a grain ingredient, a dairy ingredient, and a bacterial culture. The novel co-fermented food product includes a set of metabolites derived from the co-fermentation of the oat ingredient and the dairy ingredient by the bacterial culture.

Co-fermented food product from dairy and grain

A method of producing a beverage base or a component for a beverage or a food, providing Greek yogurt acid whey which has been obtained by separating the whey from Greek yogurt during a manufacturing process for the Greek yogurt; removing from the acid whey particulate material having a particle size of greater than 10 &#x3bc;m; filtering the whey, directly or indirectly thus obtained to remove from the whey any bacteria and germinated bacterial spores therein having a molecular mass of at least 10,000 Daltons, the filtering being through a filter having a pore size of no greater than 1 &#x3bc;m; and filtering the whey, directly or indirectly thus obtained to remove from the whey any enzymes therein having a molecular mass of at least 1,000 Daltons, the filtering being through a filter having a pore size of no greater than 0.1 &#x3bc;m.

Beverage and food production using Greek yogurt acid whey

Growing community of inventors

Cork, Ireland

Heidi Kleinbach-Sauter