13results about "Food genetic modification" patented technology

Provided are a protein-comprising beverage (Ready-to-Drink, RTD) with minimized off-flavor and improved mouthfeel, and a preparation method thereof.

The present disclosure is in the field of dairy technology. It relates to lactic acid bacteria strains providing low or reduced post-acidification. It relates to compositions comprising such strains, methods for producing fermented food products and to products comprising said strains. Furthermore, it relates to use of said strains for reducing post-acidification and / or increasing texture of a fermented food product.

Provided herein are compositions that are edible and suitable for use in food products, comprising recombinant crosslinked alpha casein, including for example, recombinant crosslinked alpha-s1-casein. Controlling and tailoring crosslinking approach leads to tailoring and improvement of particular product properties and quality attributes of the composition. For example, in dairy-like edible compositions containing only alpha-s1-casein as a dairy protein source, crosslinked recombinant alpha-s1-casein, in comparison with the same non-crosslinked recombinant alpha-s1-casein, enables a more desirable and higher quality product attribute, closer to animal-derived product attributes. Crosslinking has been found to surprisingly improve key analogue cheese properties, including stretch, melt onset, bite resistance, chewiness, and firmness. Surprisingly, crosslinking also enables the reduction of the amount of casein required to achieve desirable levels of key cheese properties.

The present application relates to a protein-containing beverage (Ready-to-Drink, RTD) with minimized off-flavors and improved texture, and a method for producing the same.

The present application relates to a protein-containing beverage (ready-to-drink, RTD) having minimized off-flavor and improved mouthfeel, and a method for preparing the same.

Provided are a protein-comprising beverage (Ready-to-Drink, RTD) with minimized off-flavor and improved mouthfeel, and a preparation method thereof.

Provided herein are non-naturally occurring polypeptides comprising the sequence of a collagen fragment, and recombinant cells comprising heterologous nucleic acid sequences encoding the non-naturally occurring polypeptides. Also provided herein are animal-free methods for producing and purifying such non-naturally occurring polypeptides using microorganisms, preferably from bacterial cells. Collagen is one of the most abundant proteins found in various connective tissues in the body, including tendons, ligaments, skin, and hair.

Provided herein are consumable compositions, such as cheese analogues, and the methods of making the same using certain amounts of a recombinant single alpha casein variant, which imparts certain desirable properties, such as stretch, to the compositions.

Provided herein are mozzarella cheese analogue compositions and the methods of making the same using one or more recombinant proteins.