118results about "Vegan ingredients" patented technology

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% zein protein or starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The present invention relates to the use of a protein deamidase for obtaining a seed-based dairy alternative beverage with improved stability.

A meat analogue having decreased off-flavour comprising non-animal protein, flavouring agent, lipid, dietary fiber, water whereby said meat analogue has a ratio (w / w) of K+ toNa+ of at least 1.3, and whereby food grade acid is present in an amount of at least 0.015wt%, said food grade acid comprising citric acid.

Described herein are composition and methods for the production of a vegan cheese composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc pseudomesenteroides bacterium. The pea protein fermentate is incorporated into a vegan cheese composition.

A composition for making a baked foodstuff comprises: (i) flour; and (ii) filamentous fungus. Embodiments relate to a vegetarian or vegan foodstuff, for example a cake (or the like). The foodstuff may be nutritionally advantageous compared to other foodstuffs, such as butter and / or egg-based cakes.

The present invention relates to a non-dairy cheese composition comprising dietary fiber; non- animal protein, calcium and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of more than 45 wt% and less than 60 wt%. The invention also relates to a method preparing such compositions and uses thereof.

Described herein are composition and methods for the production of a vegan dessert composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc citreum bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc citreum bacterium. The pea protein fermentate is incorporated into a vegan dessert composition.

The invention relates to the use of α-cyclodextrin as an emulsifier and thickening agent in the production of spreadable and firm food, wherein the food, with respect to the weight thereof, contains 10 - 45 wt.% oil and / or fat, water, 4 - 7 wt.-% α-cyclodextrin and protein and oil and / or fat on the one hand, and on the other hand, water is in a weight ratio of 1:10 - 10:1.

Provided herein are dairy-like analogue compositions and the methods of making the same using recombinant single variants of casein proteins, including, for example, recombinant single variants of alpha casein proteins.

The present invention relates to the field of food. Herein disclosed is a method for preparing a non-animal protein food product or a cultured meat food product comprising adding a thermolabile glucoamylase protein preparation to an ingredient used in the preparation of said food product and processing the obtained glucoamylase protein preparation and ingredient composition into a non-animal protein food product or a cultured meat food product.

A method for producing a food product that is not derived from animals, is free from unhealthy components associated with meat such as saturated fatty acids and cholesterol, does not have the harmful environmental impacts of animal farming, and provides a food product that has similar texture and flavor characteristics to animal meat. [Solution] A method comprising (a) processing microbial cells collected from a culture medium to produce a protein product, wherein the protein product contains one or more of the following: single-cell protein, cell lysate, protein concentrate, protein isolate, protein extract, protein hydrolysate, free amino acids, peptides, and oligopeptides; and (b) processing the protein product to produce a food product.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated, and from which endotoxins, and optionally nucleic acids, have been reduced or removed.

The invention relates to the food industry. In particular, it relates to a method for the enrichment of a casein in a composition comprising the casein and other biomolecules. It further concerns edible compositions that comprise the casein.

A vegan yoghurt comprises a filamentous fungus and a mesophilic bacteria and / or a residue thereof. Mesophilic bacteria may be used as a starter culture in preparing the yoghurt and the use of such a starter culture results in a reduction in off taste of the yoghurt.

The present invention is directed to drink or food compositions or formulations containing components of culture supernatants from probiotic microorganisms such as bacteria and fungi. The present invention also relates to methods for making and using said compositions, such as a dietary supplement, a medication or a stimulant.

Described herein are compositions and methods for producing pure vegetarian dessert compositions comprising a pea protein ferment. A starting composition comprising pea protein, leuconostoc citreum bacteria and sucrose can be fermented for a period of time under conditions suitable for producing a pea protein ferment. The resulting pea protein leavening will have increased viscosity, improved appearance and improved sensory properties relative to equivalent pea protein compositions that have not been contacted with or fermented by the leuconostoc citrinum bacteria. The pea protein ferment is incorporated into a pure vegetarian dessert composition.

There is provided a non-dairy oil-in-water-emulsion savoury dip, the dip comprising: at least 60wt% water; 2 to 10wt% fat; and at least 1wt% protein, wherein the dip comprises a yeast protein concentrate.

The present disclosure is directed to methods for preventing or decreasing volatile sulfur compounds (VSCs) levels in alternative milk products following heat treatment. The disclosure further provides a stable milk alternative product.

The present invention discloses a nutritional composition and method of using and making the nutritional composition. The nutritional composition is an intact pea protein based nutrient composition for use in both enteral and oral feeding, and provides a non-allergenic diet for providing optimal nutrition to users. The nutritional composition is made from organic and plant-based ingredients. The nutritional composition has pea protein, phytochemical extracts, fatty acids, organic ingredients free of the top eight allergens and corn, and prebiotic fiber. The nutritional composition is provided in liquid form for enteral and / or oral feeding.

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

The present invention provides a casein micelle composition containing amorphous calcium phosphate (CaP), wherein the casein micelles contain at least one calcium-sensitive casein and do not contain κ-casein. The present invention also provides a method for producing the casein micelle composition. The present invention also provides a food product containing the casein micelle composition.

Plant-based nutritional compositions comprise fava bean protein isolate and pea protein. The fava bean protein isolate comprises greater than about 10 wt% of the total protein in the composition, and the pea protein comprises less than about 50 wt% of the total protein in the composition. In certain embodiments, the nutritional compositions are high in protein, high in fiber, and low in calories. The compositions may be dairy-free and / or soy-free.

To provide a new and improved delivery system of biologically active ingredients to foods and food supplements and their use in the food industry.SOLUTION: Stable food-grade microcapsules designed to deliver a composition comprising at least one active substance to a food product, the use of such microcapsules in the food industry, food products, food supplements, edible articles and ingredients comprising such microcapsules are provided.SELECTED DRAWING: Figure 4B

The present invention provides a process for preparing a vegetarian burger comprising the step of mixing hydrated TVP pieces with methyl cellulose, plant protein concentrate, fat, water and defibrillated hydrated texturized fibrous vegetable protein material to produce a vegetarian dough.