Kellogg Company

Kellanova

John David Pinkston

George Cherian

Monjur Hossen

Stephen Paul Zimmerman

Alina Ruxandra Tenea

Deirdre E Ortiz

Ziyi Linghu

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

Processed leguminous materials

The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.

Acrylamide control in cooked food products

A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.

Volatile or semi-volatile natural antioxidants sourced from a comestible byproduct

Growing community of inventors

Battle Creek, MI, United States of America

John David Pinkston