THIS STARCH WHICH INGREDIENTS ARE HYDROLIZED PARTIALLY, AND HUMAN FOOD

PRODUCTS OBTAINED BY THIS METHOD This invention relates to a method for full or partial gelatinization of starch and the addition of specific ingredients, such as valorisates or xenogredients to the fully or partially gelatinized starch, resulting in a product comprising special characteristics for the preparation of human food products.

The full or partial gelatinization of starch by means of the method according to the invention is achieved by one or a combination of two or more of the processing techniques comprising extrusion technology, baking, roasting, toasting and/or boiling, hereinafter also referred to as the treatment method or processing method.

This method also comprises the addition of specific ingredients that, as a result of the processing method, are entangled in to the fully or partially gelatinized starch. In addition, the added specific ingredients are fully or partially hydrolysed. During this process, pectin is converted into smaller pectin molecules, collagen is completely or partially converted into gelatine molecules or chitin is completely or partially converted into chitosan molecules or even further into amino acids.

If extrusion technology is applied as part of the processing method, the level of flexibility of the entire production process according to the invention enables a almost unlimited diversity of human food products to be produced; particularly in a more sustainable way.

The end products, of which further examples are described, are unique in terms of their combination of ingredients and nutrients, the processing technology being applied, the fact that their ingredients are fully or partially hydrolysed and in terms of the format of finished products.

The end product, of which examples of embodiments will be given in this description are unique in terms of the combination of ingredients and nutrients, the processing technology that is used, the fact that the ingredients are partially or fully hydrolysed and form in which the end product is produced. The end product is the product that leaves this process; this may be a semimanufactured product for further processing or a product that is ready for

consumption.

In the context of the present invention, the term 'ingredients' shall be construed to refer to raw materials (e.g. wheat) or their constituents (e.g. wheat bran) that are processed.

The term 'nutrients' refers to the chemicals, such as carbohydrates, proteins, fats or dietary fibre, that provide nutrition for the body. In addition, the term 'micronutrients' refers to chemicals such as: vitamins, minerals, other bioactive substances and the like, generally only present in the ingredients in micro quantities. A micronutrient is an essential nutrient, of which, according to the most accepted definition, only less than 1 gram per day is absorbed by humans from their food. Both the nutrients and the micronutrients are provided by the ingredients. The method according to the invention distinguishes itself from methods according to the prior art by the addition of specific ingredients during the process of starch gelatinization in a way that contributes to sustainability. The method according to the invention comprises the production of human food products that are predominantly characterised by the following composition as a percentage of dry matter in the final product:

1. At least 25% fully or partially gelatinized starch; in this description and the claims a reference to '25% fully or partially gelatinized starch' shall be construed as referring to starch which may come from any type of starch source other than rice and rice products and sweet potatoes;

2. and, one of the following specific nutrients that are fully or partially hydrolysed; namely or at least 0.1% pectin and/or at least 0.1% collagen and/or at least 0.1% chitin; in addition,

as well as the possibility of comprising the following additional nutrients: 3. At least 5% protein; in the descriptions and the claims, references to "5% protein" shall be construed to refer to protein that may be derived from any source except from soy or soy products;

4. At least 1% fat.

Re. 1) at least 25% fully or partially gelatinized starch

This characteristic can be obtained by using ingredients that predominantly supply starch. Starch carriers include corn, cereals, tapioca, potatoes, legumes, and/or for example, processed ingredients such as flour, potato starch, dried tapioca or by using their valorisates, such as cornmeal, pea starch, potato fibres, walnut press cake or bean starch.

Rice, soy and sweet potato are not among the starchy vegetables referred to in the context of this invention. When using the term starch carrier in the claims, starch carriers which include rice and/or soy and/or sweet potato should be considered to be explicitly excluded.

Re. 2) and at least one of the following specific (partially) hydrolysed nutrients; namely, or at least 0.1 % pectin and/or at least 0.1 % collagen or gelatine and/or at least 0.1% chitin or chitosan.

The pectin can be supplied by ingredients such as algae and/or fungi and/or potato and/or vegetables and/or fruit and/or food crop residue and/or parts thereof such as a processed mousse or by valorised products of those ingredients that still contain pectin, with the exception of sweet potato. The algae include algae and seaweeds.

The fungi group includes things such as yeasts and mushrooms. The residual food crops include remnants that are discarded such as root foliage, beetroot leaves, and cauliflower stalks. During the process, pectin is completely or partially

'cracked’/hydrolysed into smaller pectin molecules.

Collagen can be provided by ingredients such as meat, poultry, or fish and/or parts thereof such as specific organs or a mixture of these or also by the valorisation products of those ingredients that may contain collagen, such as bone meal, mince extracted from fish residues including scraps of fish bone. During the process, this collagen is completely or partially converted into gelatine by hydrolysation,

Chitin can be supplied by ingredients such as exoskeletal organisms including for example insects, lobster and/or parts thereof such as specific organs or their mixture, such as the valorised products of those ingredients containing chitin. During this process, the chitin is completely or partially broken down by hydrolysing it to chitosan or even further to eventually produce amino acids. The reaction-products referred to in the claims and that are obtained through hydrolysation of pectin, collagen and chitin respectively, may comprise one or more components from the group comprising: smaller pectins, gelatines, chitosans, amino acids and the like.

The addition of a (food-)acid and/or enzymes can further stimulate the hydrolysation process.

Re. 3) the end product can also contain at least 5% protein

Protein can be provided by plant ingredients and/or by animal ingredients. The plant- based ingredients include legumes, beans, chickpeas, yeasts, fungi and the like, but not soybeans. Animal ingredients include such ingredients as those derived from meat, poultry and/or fish or parts of those ingredients as present in valorised forms of those plant and/or animal ingredients.

Re. 4 ) the end product con also comprise at least 1%fat

Fat can be supplied by plant ingredients and/or animal ingredients. Suitable fat sources comprise for example: lentils, mustard seed, rapeseed, nuts, sunflower seeds, algae or seaweed. Animal ingredients that may serve as a fat source comprise ingredients such as those derived from meat, poultry and/or fish, and/or parts of those ingredients as present in valorised products of those plant and/or animal ingredients.

There is also the option of adding micronutrients that can be provided by specific ingredients such as herbs, spices or chemicals that can provide vitamins, minerals, other bioactive substances, flavourings, dyes, preservatives and other E- numbers for instance. The uniqueness of the method according to the invention and the human food products that are obtained by the application of this method involves the combination of: 1) starch, and 2) the addition of the specific ingredients listed above, 3) their entanglement during the (partial) gelatinization process of the starch, 4) the complete or partial hydrolysation of those specific ingredients including valorised ingredients and xenogredients. This method also distinguishes itself by producing human foods in a more sustainable way, on the one hand by achieving a smaller CO ₂ footprint and, on the other hand, by using valorised and xenogredients.

A 'valorisate' is a part of a product or an ingredient that remains after a portion of that product or ingredient with a higher market value (in 2019) has been used to produce food. For example; fish is filleted as a raw product. The filleted parts achieve the highest price while the remains such as the heads, tails and bones are hardly worth anything. These remnants can be valorised. These valorised products are characterised by the fact that they are not usually directly suitable for human consumption.

These valorised products have the characteristic of having a nutritional value of at least 50% of the calculated specific nutritional value of the original ingredient. This calculation reflects the calculated nutritional value supplied by 3 groups of specific nutrients, namely:

1. Dietary fibre,

2. Vitamins and

3. Minerals.

In this calculation the nutrient levels of individual groups per group; dietary fibres, vitamins and minerals, are calculated, both of the original ingredient (for example wheat and its residue such as wheat bran) and the residue, and is the nutrient content per group in the residue (in this example; wheat bran) divided by the content in the original ingredient (in this example; wheat). This creates an index per group of nutrients. The 3 available indices are then averaged (added up and divided by 3). This average is called the valorisation index. If the average of this index is higher than 0.5, there is a 'valorisate'. In the case of wheat bran, its valorisation index is about 3.0 and hence in this case (of wheat bran) there is a valorisate. The valorised products can be mixed with a starchy ingredient and then be extracted, baked, roasted, toasted or boiled. An 'xenogredient' is an ingredient that is mostly consumed as a fully-fledged human food outside of the Western world and in the EU, as an Ingredient that hardly belongs to daily food staples. These include things such as algae, fungi for instance, but also food that is currently (2019) being discarded, such as bread referred to as 'old or stale' bread. Food crop waste Is also included in this, such as beetroot leaves, carrot foliage, cauliflower stalks, but also sugar beet or potato foliage and the like. Parts of these, sometimes by necessity, can be processed. Their xenogredients can be mixed with a starchy ingredient and/or with other specific ingredients so that this mixture can then be extruded, fried, roasted, toasted or boiled. In this description, for the sake of simplicity, it has been decided to cover the use of the singular nutrients pectin, collagen, gelatine, chltin, chitosan, starch, protein and fat. In fact, these are collections of nutrient groups. Each group includes different types including different forms of pectins, collagens, gelatines, chitins, chitosans, starches, proteins and fats. For example:

Fat is a collective name that can include various types of fatty ingredients or nutrients including various oils, saturated and (poiy)unsaturated fatty acids, (tri)glycerides, and animal fats or vegetable fats for instance. The ingredients that ultimately deliver the desired composition can be mixed in advance or later (partially) during or after the process. To speed up the process of hydrolysation, various measures can be taken, such as adding (food) acids, adjusting/increasing temperatures during the process, increasing the pressure, adding extra H ₂ O and creating a pre-mixture.

The full or partial gelatinization of starch can be done by baking, roasting, toasting, boiling or extrusion. Extrusion technology is a more complex process than baking, roasting, toasting or boiling, in which the application involves more options and variables. In various approaches, according to the present invention, human food products are prepared by extrusion technology, baking, roasting, toasting and/or boiling. Where extrusion technology is applied, according to the new approach, this method includes the installation of thermo-mechanical pressure in an extruder that is sufficiently powerful to sever and shorten starchy chains. Water, of which a limited quantity is added to the starch in the extruder, serves as an auxiliary substance, lubricant and chemical reactor. Fats or proteins also function as a lubricant. This method includes the possibility to accurately direct (aided by 'shear' energy) the amount of water and heat, and the degree of dellgnification, which is also a measure of the attainable gelatinate level. The extruder, which may comprise both a single screw type or one with multiple screws, adds energy to the products to be extruded in the form of mechanical energy as well as in the form of thermal energy.

This results in high pressures for example; eventually and possibly rising to around 70 Bars, and in a generally significant rise in temperature, possibly to above around 120 degrees C. This can result in possible complete and rapid geiatinlzation of starch and possibly full and rapid hydrolysation of pectin, collagen or chitin plus proper mixing of the ingredients. Where the mixture contains a maximum of 2% fat and/or 8% protein In the dry matter of the final product, the mixture should contain at least 20% H2O.

By complete or partial starch geiatinlzation, expansion of the extrudate occurs, which means that the final product contains vacuoles and this finished product becomes brittle after drying. Despite a short residence time in the extruder, thermal degradation may occur as a result of the temperature increase. In order to prevent the latter, usually undesirable, effect, the preparation method for food products according to the invention envisages that one or more ingredients may be added dose to the end of the extrusion cylinder by (lateral) injection, whereby the injection pressure should of course be higher than the pressure prevailing in the extrusion cylinder itself. The later it is Injected towards the end of the extruder, the less the injected material will lose In terms of nutritional or other value. According to existing methods, moisture- rich Ingredients for example, can be injected 'as is' directly laterally into the extruder by a specific high pressure pump or can be thickened first and/or provided with a starch carrier to obtain a solid mass and then injected laterally, for example, with the help of a separate press extruder into the extruder cylinder in which the bulk of the components is located, hereinafter also referred to as the main extruder, and thus, they are added to the product mass. This known method can of course also be applied when it is important for one or more ingredients to retain a higher moisture content after being added to the final product. By injecting these one or more ingredients closer to the end of the main extruder via lateral injection with a high pressure pump or other press extruder, the goal of being better at preserving properties such as nutritional value, better flavour retention and organoleptic (sensory) properties is easier to achieve, This creates cost savings, for example: only partially pre-drying valorised products, which contribute to a smaller CO ₂ footprint. During the extrusion process, a certain amount of H ₂ O is required in the mixture. This H ₂ O can be supplied by adding water/moisture or by injecting steam and/or by moisture that may already be present in the ingredients. Certain moussed ingredients or their valorised products may have a high moisture content. In the case of an ingredient with 80% H ₂ O, if all of the moisture is to be supplid by that specific ingredient, the end product may consist of 5% of this specific added ingredient as measured in the dry matter. If a higher percentage of dry matter is required, that specific added ingredient should be thickened in advance. In other words, if the aim is to ensure that the final product is to contain a higher percentage of the specified added ingredient in the dry matter of the final product, this should be thickened further and more proportionately. The new method ensures that extrudate can be processed into different forms and into human food products.

Depending on the shape of the extrusion mould, the extrudate/product can for example, take on the form of a strand or bar shaped material, a ribbon (flat strip), a tube, healthy-pops and other shapes. The new method is characterized by the combination of composition, the degree of gelatinization and hydrolysation and the shape of the final product obtained by extrusion. The ingredients eligible for application of the new method and the gelatinized and hydrolysed products of this process, result in end products that are demonstrably healthier than products made by standard techniques (hereinafter referred to as conventional products) that focus on servicing the same market based on their external form. In order to make it easy to clarify the distinction between such products obtained by the method according to the invention and conventional products, the products created by the method according to the invention will be identified by adding the term 'healthy' or a variation thereof to their description. For several forms of the food products made according to the new method (where extrusion technology is applied) the substance coming from the extruder is dried and reduced to a crumbly material; after this simply referred to as 'crumbs'. The dried product can be reduced further to a powder or flour. For these product types, it is therefore unimportant in what form the material is when it comes from the extruder. However, for other variations of human food products made by the method according to the invention, the shape of the material coming from the extruder is more important.

A cracker or toast or biscuit-like food according to the invention, hereafter also referred to as a 'healthy-cracker', 'healthy-toast' or 'healthy-biscuit', due to the unique composition of their nutrients, has a similar appearance, taste and consistency as a conventional cracker, toast or biscuit, in principle, in the novel application of extrusion technology, an extrusion mould can be used by which the material coming from the extruder is shaped like a ribbon with a thickness and width that essentially produces the required thickness and width of the healthy-cracker. Because the extruded ribbon emerging straight from the extruder still has a relatively high moisture content, it is less easy to cut immediately after leaving the extrusion mould. Immediately after leaving the extrusion mould, the uncut ribbon may end up on a conveyor belt system. The speed of this bbelt is equal to the speed at which the extrudate leaves the extruder. On this belt, the ribbon-shaped extrudate is then pre-dried. Then, at the end of the belt, the ribbon is cut into cracker/toast/biscuit-like products and then dried further. For these healthy-crackers, healthy-toasts and/or healthy-biscuits made by the method according to the invention, a clear distinction can be made in terms of their flavour, organoleptic experience and health factors compared to traditional crackers, toasts or biscuits and also, their composition is substantially different.

Another product according to the invention is rod shaped and will therefore be referred to as the healthy-stick. The healthy-stick resembles a soup stick in

appearance, flavour and consistency. The application of extrusion technology when producing the healthy-stick, can in principle involve the use of an extrusion mould that produces a strand-shaped material with a cross-section and dimensions that essentially correspond to the desired shape of the healthy-stick. Since this strand directly emerging from the extruder contains a high level of moisture, it is more difficult to cut immediately after leaving the extrusion mould. Immediately after leaving the extrusion mould, the uncut strand then moves onto a conveyor belt for example. The speed of this belt is equal to the speed at which this product leaves the extruder. On this bell, the strand-shaped extrudate is then pre-dried. At the end of this belt, the strand is then cut into stick/bar-like products and dried further. These healthy-sticks, produced by the new method, are clearly different in their flavour and organoleptic experience and health factors compared to traditional food sticks. These healthy-sticks or healthy-bars can be eaten with soup for instance. In this sense, these innovative healthy-sticks or healthy-bars are similar only in terms of consumer application, i.e. similar to soup sticks and are therefore referred to as healthy soup sticks. Otherwise, healthy soup sticks and traditional soup sticks are totally different products. The healthy soup sticks have an irregular natural, often distorted shape and contain different, healthy ingredients.

In another embodiment, the extrudate is formed into a tube or pipe-shaped product, which can be cut into hollow pieces or hollow healthy-sticks or into macaroni-like pieces or into rings. This can be done by centering the opening in the mould around the end of the extruder screw, which places the end of the screw into this opening, creating a tubular extrudate. Thus, only one single opening can be made per extruder screw, but with a double-screw extruder, this can become two openings. For example, if the specific ingredient seaweed is added to wheat flour as the starch carrier, a fresh beautiful paste containing seaweed is the result. The use of round wires immediately next to the final opening of the extrusion mould or a curved knife to cut the product into short pieces of roughly equal length and diameter, creates cone-shaped and virtually spherical products, hereafter also referred to as healthy-pops. These healthy- pops can replace traditional 'croutons'. This mixture can either be extruded, fried or roasted. These healthy-pops can be used In soups, salads, in cereal bars, ice cream and the like. After the extrudate or baked or roasted product has dried, it can be further reduced into crumbs or powder or flour. This reduction can be done in a mill. However, in order to preserve the vacuoles as much as possible, it is preferable to achieve reduction by knives or rotating saws, unlike mills that use sieves as seen in hammer mills in which the vacuoles are largely destroyed. Benefits of the size reduction method according to the invention with knives and saws, include the fact that vacuoles are left intact, which results in less fat absorption by the bread crumbs during preparation of food products that are coated with these bread crumbs. Hence, the coating stays crispier. Ultimately, in the application of extrusion technology, the extrudate contains an average of approximately 20% to 25% H ₂ O in its dry matter to enable an effective extrusion process. Fully or partially gelatinized starch can be quite sticky. It is therefore important that the products remain separated at the end of the process in order to prevent sticking and clumping. This separation can be achieved by directing powerful hot air currents onto the products and blowing them towards a dryer or by pre-drying them immediately after leaving the extrusion mould or a baking process on an assembly line to dry them further. Once the outside of the product no longer sticks, it can be dried further in a dryer to achieve the required dry matter content.

The manufacture of products that are starch-rich and to which Ingredients are added as described above poses substantial problems, in particular in terms of their valorisatcs and xenogredients, for which satisfactory solutions are not yet available to date. In addition to legal food production safety requirements, products must meet specific consumer demands/wishes regarding aspects such as taste, texture, and organoleptic experience such as appearance and smell and health related quality. Health related requirements and wishes may include such things as fewer additives (e.g. sugars, salt and E-numbers) and inclusion of healthier nutrients such as dietary fibres, vitamins, minerals and other bioactive substances. At the same time, modern consumers often demand that products are allergen-free if possible and that they have a smaller CO ₂ footprint to contribute to sustainability and less food wastage. Some examples of specific ingredients that can be added are: moussed algae, fungi, potatoes, vegetables, fruit, meat, poultry, fish, exoskeletal organisms such as insects or lobsters or parts thereof or their valorised or xenogredients. The ingredients can be broken, reduced and moussed to create a pumpable mush that can be added to the mixture; in extrusion technology, this can also be done later by injection into the extrusion cylinder.

Some examples of valorisates:

- Application of the pineapple core valorisate

Although pineapple cores form the most nutritious part of a pineapple, they are discarded for fodder or used in bio-refinement. Removal of any mould formation on the head and tail ends of the pineapple cores is done by cutting a piece from both ends of the core, which creates valorisates that can be classified as so-called 'food grade' and that can be processed as such. These cores are then ground and moussed. This can be done immediately after cutting them. This mousse can then be used as a specific ingredient and can be processed into healthy pops or shapes for use in cereals, bars, ice cream or healthy-cakes among other things.

- Application of mango stone valorisate with fruit flesh

When removing mango kernels, relatively large amounts of flesh stick to the kernel. This can be processed by placing the flesh-covered kernels in a 'blender' which leaves the kernels intact but turns the flesh into a mousse. The mousse can then be used directly as a valorisate and as a specific ingredient and can also be processed into healthy-pops or shapes that can be used in cereals, bars, ice cream or healthy-cakes for instance.

- Application offish residue valorisate

Once fish has been filleted or exoskeletal organisms are stripped of their edible parts, their valorisates can be crushed/cracked, refined and finally, moussed. In order to enable processing by the human body it is important for the mousse to be hydrolysed using (food) acid and/or enzymes. The partially hydrolysed mousse can then be added to a starch carrier and further hydrolysed during the process to ultimately produce biscuits from it for example. As a starch carrier, broad beans can be used as an example, in combination with the hydrolysed fish mousse to achieve a complete, tasty, healthy, long life and cheap biscuit, for example for use in developing countries - Application of bone meal or chicken carcass valorisate

Bone meal or chicken carcasses are rarely suited for use as a human food. By breaking/cracking, refining and grounding them into a mousse and then hydrolysing this mousse with the help of (food) acids and/or enzymes, this partially hydrolysed mousse can then be added to a starch carrier and this mixture can be hydrolysed further by machining processes, after which tasty healthy products can be made to provide a good source of calcium among other things.

- Applying the valorisates of walnut press coke or walnut scraps

Walnut press cake or walnut scrap remains when the oil is squeezed and/or extracted from walnuts; this is not suitable for human consumption in this state. This walnut press cake and/or walnut scrap is largely incorporated into supplement feed In animal fodder and delivered to livestock farms. By adding walnut press cake and/or walnut scrap as a specific Ingredient to the mixture, a beautiful finished product can be created from it.

Some examples of edible xenogredients:

- Application of edible insects xenogredients

Some edible insects are a nutritious product, but insect exoskeletons cannot be digested by humans. Breaking/cracking, grinding and mincing insects and/or parts of them, creates a mousse, in order to achieve a more useful product, this mousse can be hydrolysed further by using (food) acid and/or enzymes which converts chitin into chitosan or even further into nutrients such as amino acids and calcium. The mousse can be added to a starch carrier, for example to lupins, creating a final product that can be used in so-called Vega burgers.

- Application of edible seaweed xenogredients

Many types of seaweed are unsuitable for human consumption in their raw state. By drying seaweed and grinding It into a powder or by mincing it, it can be added to a starch carrier, producing a pasta containing seaweed for example. - Application of stale bread xenogredients

A large part of bread supplied by bakeries to supermarkets and other outlets is not sold and is taken back by the bakeries. This 'old' bread is then supplied mostly to livestock farms as animal feed. By grinding and mixing this old bread with a specific ingredient, this mixture can be squeezed into an extruder to create a beautiful end product.

Application of edible algae xenogredients

Algae are unsuitable for human consumption. By drying algae and grinding them into a powder or mincing them, they can be added to a starch carrier, thus enabling algae crackers to be produced as an example.

- Application of yeast xenogredients

Edible yeasts contain many vitamins and enzymes, which make it possible to grow it on carbon (C), nitrogen (N), phosphorus (P) and on an energy carrier. As soon as the growth medium is saturated by yeasts, it can be thickened or dried and added to a starch carrier. For example, the final product can be added to juice, broth or soup.

- Application of edible mushroom/fungi xenogredients

Edible mushrooms are often added to dishes whole or in smaller pieces. Other parts can also be used, whether or not as a mousse. This can then be added to starchy material and then be processed.

- Application of food crop residue xenogredients

Almost all of the residues of food crops, or parts thereof, will be used as an ingredient in human food products in 2019. For example; beetroot foliage, root crop foliage, cauliflower stems, but also processed residues such as sugar beet leaf or potato foliage. When these residues are processed, an enormous protein transition can result that provides about 25% of total protein requirements. The remains are crushed, minced, processed If necessary, and can then be added to a starch carrier. For example, a finished product may be a health-bar made from cauliflower stems.

Mousse can be kept in storage tanks by heating it to around 70 degrees C or by cooling it down to around 4 degrees C. The resulting mousse can then be pumped or otherwise transported in appropriate conditions to be processed, for example, with the addition of a starch carrier.

Since most of the specific ingredients listed, both in their natural form and as a mousse, contain about 75% to 85% of moisture, 3 actual processing options present themselves:

1. Dehydrating the mousse to about 90% dry matter and grinding it into a powder so that it can be stored properly and be mixed homogenously with a starch carrier;

2. Partial drying to the level of required dry matter. In this case, it remains as a thick mixture, for instance as 40% dry matter;

3. No drying of the mousse so that it retains an easily pumped consistency.

Pt. 1) Dehydrating the mousse to about 90 % dry matter and grinding it into a powder so that it can be stored properly and be mixed homogenously with a starch carrier.

In this case, the dried powder Is added directly to the starch carrier and this mixture is then added to the process. Drying the mousse consumes relatively high levels of energy and later, H20 needs to be added again to enable proper processing function. Pt. 2) Partial drying to the level of required dry matter.

The lower the need for the mousse to be dehydrated, the lower the ultimate energy costs will be. Instead of adding water to the mixture, H20 can be supplied partly by the contents in the mixture, by adding this substance to the mixture to be processed.

Pt. 3) No drying of the mousse so that it retains an easily pumped consistency

In this case, the mousse can be pumped and can thus be added directly into the mixture. Moisture content in algae and/or fungi and/or potato and/or vegetables and/or fruit, but also in non-dried animal ingredients is high; usually 75% to 85%. Matching desired moisture content to processing conditions is a critical factor. The mixture or part of it, supplemented by one or more starch carriers and with a moisture content of 1% to 99%, can be added directly into the pre-mixture. Examples of embodiments of human food products obtained by the method according to the invention are explained further below. In this context, a starchy ingredient means a product that supplies sufficient starch to the final product.

Maize, cereals, legumes, potatoes, tapioca or processed ingredients from these, such as flour for example, in the form of valorisates such as pea starch or xenogredients such as old bread are suitable examples of a starchy ingredient for use in human food production through the method according to the invention in combination with the stated specific ingredients.

During processing, ingredients such as herbs, spices and chemicals listed above, may also be added as per the method according to the invention, to supply added micronutrients such as vitamins, minerals, other bioactive substances and substances such as flavouring or colouring, preservatives or other E-numbers,

The method according to the invention enables follow-up operations to be applied to previously mentioned end products, resulting in creative and distinctive food products. Hence, the method according to the invention comprises the following available products (in random order):

healthy-crackers, healthy-toast and healthy-biscuits. In extrusion technology, a ribbon-shaped extrudate can be squeezed out of the extruder from a slit-shaped opening in the extrusion mould/exit of the extruder. This product then moves onto on a conveyor belt and the ribbon is cut into desired lengths at the end of the belt. This can create all kinds of shapes after drying, such as so-called healthy-crackers and healthy-toasts, but also healthy-biscuits that contain broad beans and valorisates from the fishing industry etc. to produce a cheap product that contains many valuable nutrients for human consumption, for example in developing countries.

Healthy-sticks. The use of an extrusion mould with one or more smaller openings during the extrusion (instead of a mould with just one single slit-shaped opening) produces strands. Depending on the shape of the opening(s), these strands obtain their shape. If it is star-shaped, strands will have a star-shaped cross section. The size of the opening determines the dimension of the strands' cross section. The strands are collected continuously by a conveyor belt on which, at the end the strands are cut into sections of required length, depending on their intended use. Healthy-sticks can be used after further drying as soup sticks or as teething rusks for infants as an example.

Healthy-pops. In extrusion technology, the strands can be cut by a rotating knife for example, immediately after leaving the extrusion matrix, so that small spheres are formed into healthy-pops by physical forces. Extrusion technology or roasting, baking or toasting can be used after drying the healthy-pops thus obtained as a healthy and sustainable alternative to traditional 'croutons' etc. These are also healthier, tastier and more sustainable. These healthy-pops are ideal for use in things such as salads, soup or in bars, cakes, including cakes similar to the cakes known in the market as sultana's cakes, In cereal or in ice cream.

Coated healthy- pops. These are healthy-pops that have been coated. This can be done as follows: with a chocolate coating (applying a thin layer of various chocolates) and/or with a glazed coat (applying a thin layer of icing/fondant) and/or with jelly (applying a thin layer of jelly/gelatine) and/or with a

dusted/powdered cover (applying a thin layer of product such as icing sugar or salt or herbs/spices).

Healthy-snack pops. For these, the mixture for healthy-pops from the extruder has herbs, spices etc. premixed in it. Of course, the addition of more and/or other herbs and spices etc. can also be done afterwards.

Breakfast shapes. As a substitute for breakfast cereal; herein after also called breakfast shapes. Some of these shapes may have been coated with chocolate, a glaze, jelly or powder for example, and these ingredients can also be added to the mixture during the extrusion process.

Healthy breadcrumbs. By further reduction of this dried product into crumbs, an alternative to traditional breadcrumbs is created. Other ingredients can be added before or during processing to enhance the flavour, to create a healthier product or for increased crispiness. The healthy breadcrumbs can be used as an alternative to traditional breadcrumbs to coat human food products. During expansion, vacuoles are formed; small closed hollow spaces in the product. By not grinding the dried extrudate by pressing it through a sieve, but by breaking it down with knives/saws, the vacuoles remain more intact and a crispier coating crumb is the result. When applying conventional breadcrumbs and preparing products in a hot air oven or in an air fryer, they are usually pre-fried. These healthy breadcrumbs produce a crispy crust when cooked in a hot air oven or in an air fryer and because of this, the food does not need to be pre-fried. This feature of healthy

breadcrumbs, also known as healthy-crumbs, Is also referred to in further descriptions and in the claims as being 'ready to fry' healthy breadcrumbs. This characteristic also includes being able to produce a crispy crust or coating on human food products in a hot air oven or an air fryer. The healthy breadcrumbs can also be added to bars, ice cream, cakes etc., depending on their composition. Adding healthy-breadcrumbs to minced meats. The ability to absorb up to about 10 times its own weight in water allows these crumbs to be added to mince. If specific dried ingredients are added to the mince when preparing for example meatballs, a hamburger or nuggets 50% equivalent, for example addition of dried vegetables, 50% of 'fresh' vegetables can be declared and a food comprising approximately 50% meat, or poultry, or fish and about 50% equivalent of vegetables is obtained. To make dried vegetables, about 6 times the weight of the amount of dried vegetables to be made is needed as 'fresh' vegetables. Hence, in the case of a 50% equivalent fresh product, only about 8% of the dried product is needed (6 times slightly more than 8% is 50%). If fruit or its valorisates are added, according to the same principle, a half and half chocolate fruit bar or cake can be produced.

Coated healthy-crumbs. For this product, the healthy-crumbs are coated. This can be done as follows; by chocolate coating (applying a layer of one or more types of chocolate) and/or glazing (with a glaze/fondant layer) and/or by applying a jelly/gelatine layer and/or dusting/powdering (applying an icing sugar layer or salt or herbs/spices for example). This creates a healthy alternative to for example sugary aniseed sprinkles. - Healthy powder. This prepared product can be further reduced to a powder or flour. This is then used as a natural basic raw material and is used by adding a liquid to make soups, smoothies, milkshakes and the like, depending on their composition,

- Fermented product. This not yet dried product can be fermented. From this,

fermented juice can then be made. An actual example, healthy 'crumb' which, for a substantial part, for example at least 1%, comprises beetroot, is fermented so that fermented beetroot flavoured juice can be produced from it.

- Healthy juice-powder. The embodiment of the product according to the invention in which the product comprises a powdery material which becomes a vegetable juice, fruit juice or broth or a mixture of these by adding water, is also referred to as a juice powder. Products like these that include fermented powder, may be referred to as fermented juice powders.

- Powdered children's food products. Water can be added to a few scoops of this powder, dissolving the fully gelatinized starch and creating a mixture that can be used as a children's diet; it may have had herbs, spices and the like added to its extruding mixture. It is of course also possible to add more or different herbs and spices etc later.

Fermented powdered children's food products. To make these, the powdered children's powder is fermented before it is used as a children's food product.

- Powdered ingredient. This can be added as a powder to, among other things; flour, pancake flour, pie mix, cookie mix, doughnut mix, wrap mix, spreads or sauces, mayonnaise, olive oil, ice cream to which herbs, spices etc. have been added to the mixture to be processed. Of course, it is also possible to add more and/or other herbs, spices etc. to this later.

- Powder as a binder. Many products are bound together with all kinds of (mostly chemical) binders. This powder is a natural binder with a water absorption power of approximately 10 times its own weight. On the one hand, more water can be added to a product, on the other hand, binding is purely natural and irreversibly continues to retain moisture. The invention enables the possibility of producing gluten-free or low-gluten

embodiments of human food products that are made by using this novel method, and of meeting the European guidelines regarding the maximum gluten concentration for gluten-free or iow-gluten products. In case of changes in the guidelines, the food recipes for the food products according to the invention can be adapted so that they comply with the changed permissible gluten concentrations for products that may be labelled as gluten-free or low-gluten. The 'bio' embodiments of food products according to the invention can then comply with the European guidelines for bio-foods; controlled in the Netherlands by the Skal.

The term "and/or" mostly refers to one or more of the items stated before and after "and/or". For example: in a sentence "item 1 and/or item 2" (and similar sentences) can refer to item 1 and item 2 or to item 1 or item 2.

The term "comprise" can be used to mean "consist of", but in another context can also be explained as "at least having the defined component or characteristic/property and possibly also having one or more other components or characteristics/properties".

Where this description and the claims refer to a percentage or % with respect to the composition of a mixture or product, this refers to a weight percentage, unless explicitly stated otherwise. The embodiments of the method according to the invention discussed in this description are just a few examples of the many possible embodiments that fall within the scope of this invention and should therefore be considered as being non-limiting.