Fermented dairy analogue food product

Abstract

A fermented dairy analogue food product comprises from 1% to 20% by weight of non- animal protein; from 45% to 95% by weight of water; from 0.01% to 5% by weight of docosahexaenoic acid (DHA) oil; and from 0.5% to 20% by weight of a non-animal derived fat composition, wherein the non-animal derived fat composition has a solid fat content (SFC) N20 of at least 5, as measured on the unstabilised fat according to ISO 8292-1.

Description

[0001] FERMENTED DAIRY ANALOGUE FOOD PRODUCT

[0002] FIELD OF THE INVENTION

[0003] The invention relates to fermented dairy analogue food products comprising a non-animal derived fat composition, non-animal protein, water and DHA oil. In particular, the invention relates to the surprising finding that significant amounts of DHA oil can be added to said food products without any significant alteration of the organoleptic properties of the food products due to the presence of the non-animal derived fat composition and non-animal protein.

[0004] BACKGROUND OF THE INVENTION

[0005] Docosahexanenoic acid (DHA) is an omega-3-fatty acid that is a primary structural component of the human brain, cerebral cortex, skin and retina. Having a sufficient amount of DHA as part of a balanced diet is associated with healthy brain function and eye function. A diet high in DHA is also believed to play a role in providing a healthy cardiovascular system and reduced inflammation, as well as being important for pregnant women, women trying to conceive, and those who are breastfeeding. However, DHA itself is not produced by the body and must therefore be obtained by consuming edible sources of DHA. Despite the importance of DHA, it is not found in high enough quantities in most sources of food that make up a standard diet to effectively promote the health benefits discussed above. DHA is found in high quantities in breast milk, fatty fish, fish oil and algae oil. However, many humans do not consume enough of these foods to promote the DHA- associated health benefits discussed above.

[0006] DHA or DHA-containing foods are often consumed as dietary supplements to promote the DHA associated health benefits discussed above. For example, DHA oils such as fish oil or algae oil are often taken as a dietary supplemental source of DHA. It has also been suggested to include DHA oils into certain food products such as various dairy and bakery products.

[0007] A problem with both DHA oil-containing supplements and DHA oil-containing food products is that DHA oil is often associated with unpleasant side effects. DHA oil often has an unpleasant fish-like flavour. Consumers of fish oil and fish oil capsules often complain of a fishy aftertaste and fishy burps after consumption. Food products that are supplemented with DHA oil are also often associated with fishy flavours or at least are readily distinguishable from similar food products that do not contain DHA oil. The unpleasant organoleptic perception of DHA oil in food products is attributed to both products of DHA oil oxidation and also the DHA oil itself. In DHA oil oxidation, many of the carbon-carbon double bonds present in the fatty chain of the DHA molecule oxidise leading to the formation of oxidation products which have an unpleasant fishy flavour. DHA oil present in food products often oxidises or at least partly oxidises during storage of the food products.

[0008] In order to try and alleviate problems associated with the oxidation of DHA oil in food products, attempts to stabilise DHA oil towards oxidation have been made. These include encapsulation of the DHA with a coating and inclusion of certain stabilisers in the food products such as milk protein, whey protein and soybean oil. Antioxidants such as ascorbic acid, propyl gallate and phenolic compounds have also been used to try and stabilise DHA oils. However, even with the use of such stabilising ingredients, the inclusion of DHA oil in food products results in a negative sensory perception for consumers when compared to food products that are free of DHA oil, and the presence of DHA is positively detected, especially in mild and neutral tasting foods. This is believed to be because the negative effect on organoleptic perception of including DHA oil in food products is caused not only by DHA oil oxidation products, but also DHA oil itself.

[0009] Nevertheless, due to the benefits of dietary DHA, it is desired to include DHA oils in food products. The negative organoleptic perception associated with the inclusion of DHA oils in food products is not surprisingly more pronounced when the food products themselves are more mild or neutral flavoured for example in the case of certain dairy products such as yoghurts. In stronger tasting food products, the effect on organoleptic properties such as taste is reduced due to the presence of flavours such as those provided by herbs, spices and other flavour providing ingredients. Taste perception of DHA oil is thus less of a problem in strong tasting food products.

[0010] The use of essential oils has also been suggested for inclusion in DHA oil-containing food products. However, the use of such essential oils results in food products tasting of the oils themselves, which is often undesirable. This is particularly the case in products intended to have a more neutral flavour such as certain dairy products.

[0011] There thus remains a need in the art for food products (in particular neutral flavoured food products) comprising DHA oil that are organoleptically acceptable for consumers and that are largely indistinguishable from comparative products that do not comprise DHA oil. Robertson et al., ‘An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri’, Innovative Food Science and Emerging Technologies, 37 (2016), 237 to 246 discusses the inclusion of DHA-containing algae oil in dairy yoghurts. Dairy yoghurts containing the algae oil were subjected to sensory evaluations and compared to control yoghurts that did not comprise the algae oil. However, whilst it is concluded that yoghurt could potentially be used as a medium for containing and delivering DHA oil to consumers, it was also found that the DHA oil-containing yoghurts were organoleptically unacceptable for consumption when compared to the control yoghurts. The DHA-containing yoghurts were readily distinguishable from the control yoghurts and all had a fishy flavour.

[0012] SUMMARY OF THE INVENTION

[0013] The present invention is based on the surprising finding that in fermented dairy analogue food products, a significant amount of DHA oil can be added to the food product without any significant alteration of the organoleptic perception of the food product where the food product comprises a combination of high solid fat content non-animal derived fats and non-animal proteins. By including the high solid fat content non-animal derived fats and non-animal proteins in the fermented dairy analogue food products along with DHA oil, food products can be provided that are largely organoleptically indistinguishable from comparative fermented dairy analogue food products that do not comprise DHA oil. This finding is surprising since the phenomenon is not observed with other similar neutral tasting food products such as dairy yoghurts where it has been found that inclusion of DHA oil in the food products significantly alters the organoleptic perception of the product. The finding underpinning the present invention is particularly useful as it has positive implications for human health. Currently, the popularity of DHA oil-containing neutral tasting food products is not particularly high due to the detectability of DHA oil in the products and altered organoleptic perception. Even with a slight difference in organoleptic perception, many consumers will not regularly consume DHA oil-containing products. By providing dairy analogue food products comprising DHA oil that are largely indistinguishable from products that do not comprise DHA oil, it is expected that consumers will be more willing to consume the food products on a regular basis and thus experience the health promoting benefits associated with high dietary intake of DHA.

[0014] According to a first aspect of the invention, there is provided a fermented dairy analogue food product, wherein the food product comprises from 1 % to 20% by weight of non-animal protein; from 45% to 95% by weight of water; from 0.01% to 5% by weight of docosahexaenoic acid (DHA) oil; and from 0.5% to 20% by weight of a non-animal derived fat composition, wherein the non-animal derived fat composition has a solid fat content (SFC) N20 of at least 5, as measured on the unstabilised fat according to ISO 8292-1 .

[0015] Typically, the DHA oil comprises a DHA source oil that comprises algae oil, fish oil, or a combination thereof. Preferably, the DHA source oil comprises algae oil. Algae oil is particularly advantageous for use in dairy analogue products since it is not derived from animals meaning that the dairy analogue product can be marketed as suitable for consumption by vegetarians or vegans. Any suitable DHA oil can be used in the food product of the invention.

[0016] Typically, the DHA oil comprises a DHA source oil. Preferably, the DHA oil comprises from 20% to 60% by weight, more preferably from 30% to 50% by weight, and most preferably from 35% to 45% by weight of DHA source oil, with respect to the total weight of the DHA oil.

[0017] Typically, the DHA oil also comprises a blending vegetable oil. Preferably, the blending vegetable oil comprises a liquid oil. Preferably, the liquid oil comprises high oleic sunflower oil, sunflower oil, rapeseed oil, high oleic rapeseed oil, soybean oil, linseed oil, olive oil, com oil, cottonseed oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil, or any combination thereof. Typically, the blending vegetable oil is present in the DHA oil in an amount of from 40% to 80% by weight, preferably from 50% to 70% by weight, and more preferably from 55% to 65% by weight, with respect to the total weight of the DHA oil.

[0018] Typically, the DHA oil comprises from 10% to 90% by weight of DHA; and preferably from 20% to 60% by weight of DHA; wherein said percentage of DHA refers to DHA bound as acyl groups in glycerides in the DHA oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the DHA oil.

[0019] In a preferable embodiment, the DHA oil comprises or is the commercially available product Akovita™ DHA.

[0020] Typically, the DHA oil is present in the food product in an amount of from 0.01% to 4% by weight of the food product; preferably from 0.01 % to 3% by weight; more preferably 0.01 % to 2% by weight; still more preferably from 0.05% to 1.5% by weight; and most preferably from 0.1 % to 1 % by weight. Typically, the non-animal derived fat composition is present in the food product in an amount of from 0.5% to 15% by weight of the food product; preferably from 0.5% to 10% by weight; and more preferably from 0.5% to 5% by weight.

[0021] The non-animal derived fat composition has a solid fat content (SFC) N20 of at least 5. Typically, the non-animal derived fat composition has a solid fat content (SFC) N20 of from 5 to 60, as measured on the unstabilised fat according to ISO 8292-1. It is preferred that the non-animal derived fat composition has a solid fat content within the limits specified above for a number of reasons. Firstly, it is preferred that the solid fat content of the fat composition is this high in order to provide the necessary organoleptic properties and sensory profile of the food product. Fermented dairy analogue food products such as non-dairy yoghurts preferably comprise more solid non-animal derived fats in order to provide structuring to the yoghurt and to effectively mimic the thickness of dairy yoghurts which is provided by dairy fat. Additionally, as described above, it has surprisingly been found that non-animal fats with higher solid fat content, when used in combination with certain non-animal proteins, can provide food products that are largely organoleptically indistinguishable from comparative food products that do not comprise DHA oil. It is believed that the firm texture and thickness provided by high solid fat content fats and experienced by a consumer aids in distracting the consumer from experiencing the sensory properties of the DHA oil.

[0022] Preferably, the fat composition and the DHA oil are intermixed. More preferably, the fat composition and the DHA oil are uniformly intermixed within the food product. Preferably, the fat composition and the DHA oil are intermixed or uniformly intermixed during preparation of the food product prior to admixture with the other components of the food product. It is believed that this feature further contributes to providing a food product that is largely indistinguishable from a comparative food product that does not comprise DHA oil by providing triglyceride molecules containing DHA more intimately mixed with triglyceride molecules of the solid fat.

[0023] Typically, the non-animal derived fat composition comprises palm fat, coconut fat, shea butter, cocoa butter, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, palm kernel fat, babassu fat, any fractions thereof, any interesterified forms thereof, or any combinations thereof. However, other non-animal derived fats that meet the criteria discussed above may also be used. Typically, the non-animal derived fat composition comprises a blend of (a) from 20% to 80% by weight of shea butter, a fraction thereof, an interesterified form thereof or an interesterified fraction thereof and (b) from 20% to 80% by weight of coconut oil. Preferably, the fat composition comprises a blend of (a) from 40% to 60% by weight of shea butter, a fraction thereof, an interesterified form thereof or an interesterified fraction thereof and (b) from 40% to 60% by weight of coconut oil.

[0024] In a preferable embodiment, the non-animal derived fat composition comprises a blend of coconut fat and interesterified shea olein.

[0025] More preferably, the non-animal derived fat composition comprises a blend of (a) from 20% to 80% by weight of interesterified shea olein and (b) from 20% to 80% by weight of coconut oil. Most preferably, the fat composition comprises a blend of (a) from 40% to 60% by weight of interesterified shea olein and (b) from 40% to 60% by weight of coconut oil.

[0026] In another preferable embodiment, the non-animal derived fat composition comprises a blend of coconut fat and shea stearin.

[0027] More preferably, the non-animal derived fat composition comprises a blend of (a) from 20% to 80% by weight of shea stearin and (b) from 20% to 80% by weight of coconut oil. Most preferably, the non-animal derived fat composition comprises a blend of (a) from 40% to 60% by weight of shea stearin and (b) from 40% to 60% by weight of coconut oil.

[0028] The interesterified fat discussed above, and other interesterified fats that may be used in accordance with the invention are typically produced by chemical interesterification, enzymatic interesterification, or a combination thereof. Any suitable interesterification process known in the art can be used to produce the interesterified fats. Suitable processes conditions for interesterification are known. For example, the interesterification process conditions discussed in EP2196094 can be used.

[0029] The term “fat” as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used synonymously with “fat” herein.

[0030] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may denoted C16:0, oleic acid may denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and mono-glycerides present in the glycerides and are based on the total weight of C8 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0031] The fermented dairy analogue food product may further comprise one or more hydrocolloids. Typically, the one or more hydrocolloids are present in the dairy analogue composition in an amount of from 0.1 % to 10% by weight. Preferably, the one or more hydrocolloids are present in the dairy analogue composition in an amount of from 0.1 % to 5% by weight; more preferably from 0.1% to 3% by weight; and most preferably from 1% to 3% by weight.

[0032] Typically, the one or more hydrocolloids comprise one or more gums, one or more starches, or a combination thereof.

[0033] Preferably, the one or more hydrocolloids comprise one or more modified vegetable starches or non-modified vegetable starches. More preferably, the one or more hydrocolloids comprise rice starch, tapioca starch, wheat starch, or a combination thereof. Most preferably, the one or more hydrocolloids comprise tapioca starch.

[0034] Alternatively, the one or more hydrocolloids comprise one or more gums. In these embodiments, preferably, the one or more gums comprise xanthan gum, guar gum, locust bean gum, gum karaya, gum tragacanth, gum Arabic, celluloses, cellulose derivatives, carrageenan, or a combination thereof.

[0035] The one or more hydrocolloids may function to add thickness and texture to the dairy analogue food products so that the food products more closely resemble dairy products that the dairy analogue is intended to mimic. For example, hydrocolloid may be used to thicken the product so that it more closely resembles the appearance and texture of dairy yoghurts.

[0036] The non-animal protein may comprise any suitable non-animal protein for inclusion in food products. Typically, the non-animal protein comprises pea protein, chickpea protein, fava protein, lentil protein, oat protein, potato protein, rice protein, soy protein, ora combination thereof. As discussed above, it has surprisingly been found that non-animal proteins are necessary to provide food products that are largely organoleptically indistinguishable from comparative products that do not comprise the DHA oil. This effect is not observed in similar dairy products such as dairy yoghurts that comprise milk proteins, or in non- dairy / non-dairy analogue products such as bakery products. It is believed that the nonanimal proteins act in conjunction with the non-animal derived fat compositions to prevent DHA oil from altering the organoleptic perception of the fermented dairy analogue food product. This effect is believed to be particularly effective with pea protein, chickpea protein, fava protein, lentil protein, oat protein, potato protein, rice protein, soy protein, or a combination thereof.

[0037] Preferably, the non-animal protein comprises pea protein. Pea protein has been found to be particularly effective at acting in conjunction with the non-animal derived fat composition to prevent DHA oil from altering the organoleptic perception of the fermented dairy analogue food product. In this regard, pea protein can be considered to provide an enhanced effect in comparison to other non-animal proteins. Pea protein has also been found to be preferred for use in fermented dairy analogue food products such as yoghurt since it aids in providing organoleptic properties and a sensory profile that effectively mimic the thickness and texture of dairy yoghurt.

[0038] Typically, the non-animal protein is present in the food product in a total amount of from 1 % to 15% by weight, preferably from 1 % to 10% by weight, and more preferably from 1 % to 5% by weight. Typically, the non-animal protein comprises pea protein and the pea protein is present in the food product in an amount of from 1 % to 15% by weight, preferably from 1 % to 10% by weight, and more preferably from 1 % to 5% by weight.

[0039] Typically, the dairy analogue composition further comprises sugar. Typically, the sugar is present in the food product in an amount of from 0.1% to 15% by weight; preferably from 0.1 % to 10% by weight; more preferably an amount of from 0.1% to 5% by weight; and most preferably from 1 % to 5% by weight.

[0040] It is preferred that the fermented dairy analogue food product comprises sugar when the food product is a non-dairy yoghurt. In dairy yogurts, the yoghurts are produced from fermenting milk. Lactose sugars present in the milk are fermented by bacteria to produce lactic acid which lowers pH of the milk. The lowered pH causes the casein milk proteins present in the milk to coagulate and the mixture to thicken which gives dairy yoghurt its thickened appearance and consistency.

[0041] Typically, the food product further comprises a plant-based milk; preferably wherein the plant-based milk comprises oat milk, almond milk, coconut milk, rice milk, soy milk, or a combination thereof. The plant-based milk may impart flavour to the food product. The plant-based milk may also be used as a source of sugar to be fermented by bacteria as discussed above.

[0042] Typically, the plant-based milk is present in the food product in an amount of from 0.1% to 15% by weight; and preferably 1 % to 10% by weight.

[0043] The food product also comprises water. Typically, the water is present in the food product in an amount of from 50% to 90% by weight; preferably from 70% to 90% by weight; and more preferably from 80% to 90% by weight.

[0044] Reference to ‘water’ herein is intended to include drinking water, demineralized water or distilled water, unless specifically indicated. Preferably, the water employed in connection with the present invention is demineralised or distilled water. As the skilled person will appreciate, deionized water is also a sub-class of demineralized water. In some embodiments, water may be added to the food product where the water is a condensate from steam used to heat the various components or combination of components of the food product during manufacture.

[0045] The fat composition can be present in any suitable amount in the food products within the limits given above. It will be appreciated that the fat compositions are included in the food products in an amount dependent upon the intended use of the products.

[0046] Typically, the food product comprises one or more flavouring additives. The flavouring additives may be present in any suitable amount but preferably the one or more flavouring additives are present in an amount of from 0.05% to 5% by weight of the food product.

[0047] The food product may also comprise one or more colouring additives. These additives can be present in any suitable amount but preferably the one or more colouring additives are present in an amount of from 0.01 % to 1 % by weight of the food product.

[0048] The fermented dairy analogue food product may also further comprise one or more additional additives. In some embodiments, the food product further comprises an ionic or non-ionic emulsifier, a polyhydroxy compound, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre thickening and gelling agents, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, acid, and acidity regulators. In some embodiments, the food product is substantially free of animal protein. In some embodiments, the food product is free of animal protein.

[0049] In some embodiments, the food product is substantially free of animal-derived products. In some embodiments, the dairy analogue composition is free of animal-derived products.

[0050] In some embodiments, the fermented dairy analogue food product is substantially free of recombinant animal proteins. In some embodiments, the dairy analogue composition is free of recombinant animal proteins.

[0051] In other embodiments, the fermented dairy analogue food product further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof. Typically, the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof.

[0052] In a highly preferable embodiment, the non-animal protein comprises pea protein; the one or more hydrocolloids comprise tapioca starch; and the fat composition comprises a blend of coconut fat and interesterified shea olein. Preferably, the pea protein is present in an amount of from 1 % to 5% by weight of the food product; the blend of coconut fat and interesterified shea olein is present in an amount of from 0.5% to 5% by weight of the food product; and the tapioca starch is present in an amount of from 0.1 % to 3% by weight of the food product. Preferably, the food product further comprises plant-based milk present in an amount of from 0.1 % to 10% by weight; and sugar present in an amount of from 0.1 % to 10% by weight. Preferably, the DHA oil is present in an amount of from 0.1 % to 1 % by weight of the food product.

[0053] The fermented dairy analogue food products may be vegetarian or vegan dairy substitute food products.

[0054] The fermented dairy analogue food products may be any type of fermented dairy analogue food product such as a fermented drink, or a yoghurt.

[0055] Preferably, the fermented dairy analogue food product is a yoghurt such as a non-dairy yoghurt.

[0056] The term fermented product as used herein is used to refer to a food product that has been inoculated with a microbial culture and allowed to undergo controlled microbial growth in which components of the food product are broken down and converted into other products such as organic acids, gases or alcohol. Typically, sugars within the food product are broken down by the bacteria. It has been found that the ability of the non-animal protein and non-animal derived fat composition to prevent the organoleptic properties of food products being altered on inclusion of DHA oil is particularly potent in fermented dairy analogue food products. In certain cases, the use of the non-animal protein and non- animal derived fat composition in fermented food product has been found to provide a DHA oil-containing product that is substantially indistinguishable from an analogous food product that does not comprise the DHA oil, and in certain cases completely indistinguishable.

[0057] Typically, the food product is prepared by inoculating a food product with a microbial culture at a temperature of from 40°C to 45°C.

[0058] The microbial culture is preferably a bacterial culture. Any suitable bacterial culture known for providing fermented food products can be used, such as those used for preparing yoghurt by fermentation of milk. Typically, the bacterial culture comprises one or more bifidobacterium species; one or more lactobacillus species; or a combination thereof. Preferably, the bacterial culture comprises one or more bifidobacterium species; lactobacillus acidophilus; lactobacillus delbruecki subsp; lactobacillus bulgaricus; lactobacillus paracasei; streptococcus thermophilus; or a combination thereof. More preferably, the bacterial culture comprises one or more bifidobacterium species; lactobacillus acidophilus; lactobacillus bulgaricus; lactobacillus paracasei; and streptococcus thermophilus.

[0059] Examples of components of the fermented dairy analogue food product where the food product is a yoghurt are provided above.

[0060] The properties of the food products of the invention may be measured by any suitable means. Properties of interest may include hardness, adhesiveness, springiness, cohesiveness, mouth feel, coldness, iciness, rate of melt, smoothness, creaminess, mouthcoating, sweetness, flavour and resilience. Such means include taste testers, which can provide feedback on properties of the food product such as juiciness (or dryness), texture, chewiness and hardness. Typically multiple testers will be asked to mark one or more properties of the composition or food product, such as on a scale from 1 to 15. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0061] Properties of the food product may also be measured using specialised equipment. For example, texture profile analysis (TPA) is a technique used to characterize textural attributes of solid and semisolid materials and may be used to determine the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. In this technique, the test material may be compressed two times in a reciprocating motion, mimicking the chewing movement in the mouth, producing a Force versus Time (and / or distance) graph, from which the above information can be obtained. TPA and the classification of textural characteristics is described further in Bourne M. C., Food Technol., 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., ‘On the texture profile analysis test, Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand, and may be performed as described therein.

[0062] The Force versus Time (and / or distance) graph typically includes two peaks in force, corresponding to the two compressions, separated by a trough. Force may be measured in gravitational force equivalent (g-force, g) or Newtons (N).

[0063] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle.

[0064] Adhesiveness is defined as the negative force area for the first bite, i.e. the area of the graph between the two peaks in force which is at or below a force of 0 g or N. This represents the work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force necessary to pull the compression plunger away from the sample. For materials with a high adhesiveness and low cohesiveness, when tested, part of the sample is likely to adhere to the probe on the upward stroke. Lifting of the sample from the base of the testing platform should, if possible, be avoided as the weight of the sample on the probe would become part of the adhesiveness value. In certain cases, gluing of the sample to the base of a disposable platform has been advised but is not applicable for all samples.

[0065] Springiness, also known as elasticity, is related to the height that the food recovers during the time that elapses between the end of a first compression and the start of a second compression. During the first compression, the time from the beginning of the compression at force = 0 g or N to the first peak in force is measured (referred to as ‘Cycle 1 Duration’). During the second cycle, the time from the beginning of the second compression at force = 0 g or N to the second peak in force is measured (referred to as ‘Cycle 2 Duration’). Springiness is calculated as the ratio of these values, i.e. ‘Cycle 2 Duration’ I ‘Cycle 1 Duration’. Cohesiveness is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N, during the second compression to that during the first compression. Cohesiveness may be measured as the rate at which the material disintegrates under mechanical action. Tensile strength is a manifestation of cohesiveness. If adhesiveness is low compared with cohesiveness then the probe is likely to remain clean as the product has the ability to hold together. Cohesiveness is usually tested in terms of the secondary parameters brittleness, chewiness and gumminess.

[0066] Resilience is a measurement of how the sample recovers from deformation both in terms of speed and forces derived. It is taken as the ratio of areas from the first probe reversal point, i.e. the point of maximum force, to the crossing of the x-axis, i.e. at 0 g or N, and the area produced from the first compression cycle between the start of compression and the point of maximum force. In order to obtain a meaningful value of this parameter, a relatively slow test speed should be selected that allows the sample to recover, if the sample possesses this property.

[0067] The viscosity of the fermented dairy analogue food product may be determined using any standard test method known in the art. Preferably, the following test method using an ISO viscosity cup is used for viscosity determination. i) A standard ISO viscosity cup available from e.g. Gardco should be used in the test method, along with its accompanying efflux time / centistokes conversion tables. ii) A viscosity cup / orifice combination is selected based upon the expected viscosity range of the product being tested. An unsuitable cup / orifice combination gives an efflux time in the very early or vey late part of the efflux time / centistokes conversion table for the selected cup / orifice combination. iii) The viscosity cup is cleaned so that there is no dried residual material in or around the orifice. iv) The test material should be at its specified measuring temperature, which should be around 5°C to 6°C if no other temperature is specified. The temperature should be measured and recorded. v) The cup is placed in a suitable leveled holder and a receiving container placed underneath the cup. vi) A finger is placed against the cup orifice and the cup filled with the product being tested until the meniscus where the liquid joins the sidewall of the cup disappears. Any bubbles in the sample are allowed to rise to the surface. If the cup is overfilled, excess test product is removed by sliding a cover plate across the top of the cup. vii) The finger is then removed from the orifice and the cover plate if present is removed from the top of the cup. A timer is then started. viii) The time is stopped at the first break in the efflux stream between one and two inches below the orifice. If the orifice is an 8 mm orifice, there may not be a distinct break. In this scenario, the timer should be stopped where there is a distinct change in the efflux stream as the flow shifts from a filled orifice to drainage from the cup sidewall. The timer should be stopped at the time of this distinct change. For clear materials, this distinct change is sometimes better observed looking down into the cup. ix) The cup and orifice used, temperature of the sample and efflux time in seconds should be recorded. The viscosity in centistokes can then be determined by using the efflux time / viscosity conversion table for the particular cup / orifice combination.

[0068] According to a second aspect of the invention, there is provided the use of DHA oil in a fermented dairy analogue food product according to the first aspect of the invention.

[0069] Preferably, the DHA oil is as described above in accordance with the first aspect of the invention.

[0070] Preferably, the use comprises using the DHA oil to improve the nutritional profile of the food product relative to an analogous food product that does not comprise DHA oil. As discussed above, DHA oil promotes good health in humans and other mammals.

[0071] Preferably, the use comprises using the non-animal derived fat composition and nonanimal protein to reduce the organoleptic perception of DHA oil present in the food product. Preferably, the use comprises using the non-animal derived fat composition and non-animal protein to substantially or fully maintain the sensory profile and organoleptic perception of the dairy analogue food product relative to an analogous dairy analogue food product that does not comprise DHA oil.

[0072] The term analogous food product as used herein is used to refer to an equivalent weight of a food product that is identical to the food product of the invention, with the exception that the food product does not comprise DHA oil.

[0073] The food product of the invention may be manufactured by any suitable manufacturing process known in the art for manufacturing said types of food product. However, preferably, the food products of the invention are manufactured using a process as described below.

[0074] According to a third aspect of the invention, there is provided a process of manufacturing a fermented dairy analogue food product according to the first aspect of the invention, wherein the process comprises:

[0075] (a) adding a non-animal derived fat composition and DHA oil to a mixture of water, non-animal protein, and optionally one or more additional components;

[0076] (b) pasteurizing the mixture formed in step (a) to form a pasteurized product; and optionally

[0077] (c) fermenting the mixture to a pH of from 4 to 5 to provide the fermented dairy analogue food product.

[0078] Typically, the mixture is fermented to a pH of from 4.6 to 4.7

[0079] Typically, the fat composition is melted prior to step (a). Preferably, the fat composition is melted by heating the fat composition to a temperature of from 40°C to 70°C.

[0080] Preferably, prior to step (a), the fat composition and DHA oil are intermixed; and more preferably the fat composition and DHA oil are intermixed to form a substantially or completely homogenous mixture. Preferably, the fat composition is melted prior to being intermixed with the DHA oil. As discussed above, it is believed that this step further contributes to providing a food product that is largely indistinguishable from a comparative food product that does not comprise DHA oil by providing triglyceride molecules containing DHA more intimately mixed with triglyceride molecules of the solid fat which contributes to reducing the organoleptic perception of the molecules of the DHA oil.

[0081] Typically, the mixture formed in step (a) is homogenized prior to step (b). Preferably, homogenization is carried out at a temperature of from 60°C to 90°C and / or a pressure including a first stage of from 130 bar to 170 bar; followed by a second stage of from 30 bar to 70 bar. More preferably, the pressure is applied in a first stage of 150 bar followed by a second stage of 50 bar.

[0082] Typically, prior to step (a), the mixture of water and non-animal protein is admixed so as to form a dispersion. Preferably, the mixture is admixed at a temperature of from 40°C to 70°C. If the food product comprises other components such as sugar, hydrocolloids, plant-based milk and other components described above, these components can be added to the nonanimal protein and / or fat in any suitable manner. Preferably, these components are present in the mixture of water and non-animal protein in step (a) prior to admixture with the fat composition and DHA oil.

[0083] The process comprises a pasteurization step. Any suitable pasteurization step known in the art may be used. Typically, the pasteurization in step (b) is carried out a temperature of from 90°C to 100°C.

[0084] The process the comprises a step of fermenting the pasteurized mixture to a pH of from 4 to 5. Any suitable fermentation process can be used to provide the fermented food products of the invention. Typically, the pasteurized product is inoculated with a bacterial culture. Preferably, this inoculation is carried out at a temperature of from 40°C to 45°C.

[0085] Any suitable microbial culture can be used for the fermentation process and examples of such suitable cultures will be apparent to the skilled person given the benefit of the present disclosure. Preferably, step (c) comprises inoculating the pasteurized product with a bacterial culture comprising one or more bifidobacterium species; one or more lactobacillus species; or a combination thereof. More preferably, the bacterial culture comprises one or more bifidobacterium species; lactobacillus acidophilus; lactobacillus bulgaricus; lactobacillus paracasei; and streptococcus thermophilus.

[0086] DESCRIPTION OF THE DRAWINGS

[0087] Figure 1 shows the results of a comparative sensory analysis of a fermented food product of the invention and a comparative food product.

[0088] DETAILED DESCRIPTION OF THE INVENTION

[0089] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0090] Example 1

[0091] A plant-based yoghurt was produced that comprised the ingredients shown in Table 1 in the specified amounts.

[0092] Table 1

[0093] AkoVita™ DHA is a commercially product comprising DHA algae oil and high oleic sunflower oil. The fatty acid composition of the AkoVita™ DHA product is shown below in Table 2.

[0094] Table 2

[0095] The plant-based yoghurt was produced by the following process.

[0096] 1 . Water was heated to 60°C.

[0097] 2. The sugar, starch, pea protein and coconut milk were added to the water under agitation to provide a dispersion of these components in the water. 3. The fat blend was melted by heating to 60°C before the DHA oil was mixed into the fat.

[0098] 4. The melted fat blend was then added to the dispersion produced in step 2 by slowly pouring the fat into the water under agitation for five minutes.

[0099] 5. The mixture was then heated to 70°C and homogenized at a pressure including a first stage of from 150 bar; followed by a second stage of 50 bar.

[0100] 6. The mixture was then pasteurized at 95°C with a holding time of five minutes.

[0101] 7. The mixture was then allowed to cool and inoculated with a bacterial starter culture once it had cooled to 44°C. The bacterial starter culture comprised a mixture of bifidobacterium species; lactobacillus acidophilus; lactobacillus bulgaricus; lactobacillus paracasei; and streptococcus thermophilus.

[0102] 8. The mixture was then fermented to a pH of 4.65 ± 0.05 so as to provide the fermented yoghurt.

[0103] Example 2

[0104] The fermented yoghurt produced in Example 1 was subjected to a sensory evaluation by 25 different panellists. Each panellist was provided with 1 sample of the fermented yoghurt from example 1 and two control samples that were identical to the fermented yoghurt of Example 1 with the exception that they did not comprise the DHA oil. Each panellist was then asked to identify which of the three sample yoghurts was different from the other two samples.

[0105] The results of the sensory evaluation are shown in Figure 1 . It can be seen that of the 25 panellists, 15 of them made an incorrect judgement meaning that 15 of the panellists could not tell the difference between the yoghurt from Example 1 and the control yoghurts. 10 of the panellists managed to distinguish the yoghurt from Example 1 and the control yoghurt. At a = 0.05, these results indicate that there is no significant difference between the control sample and the samples that comprise the DHA oil, meaning that the organoleptic perception and sensory profile of the food product has not been altered by inclusion of DHA oil in the product. In addition to these results, not a single panellist could detect a fishy off flavour from any of the yoghurts tested. These results are entirely surprising in view of the fact that in other products such as dairy products including dairy yoghurts, DHA oil has been found to provide a detectible distinctive fishy off flavour and to alter the organoleptic perception and sensory profile of the yoghurt in a negative way.

Claims

CLAIMS1 . A fermented dairy analogue food product, wherein the food product comprises from 1 % to 20% by weight of non-animal protein; from 45% to 95% by weight of water; from 0.01% to 5% by weight of docosahexaenoic acid (DHA) oil; and from 0.5% to 20% by weight of a non-animal derived fat composition, wherein the non-animal derived fat composition has a solid fat content (SFC) N20 of at least 5, as measured on the unstabilised fat according to ISO 8292-1 .

2. A fermented dairy analogue food product according to Claim 1 , wherein the DHA oil comprises a DHA source oil that comprises algae oil, fish oil, or a combination thereof.

3. A fermented dairy analogue food product according to Claim 1 or Claim 2, wherein the DHA oil comprises a DHA source oil that comprises algae oil.

4. A fermented dairy analogue food product according to any preceding claim, wherein the DHA oil comprises from 20% to 60% by weight, preferably from 30% to 50% by weight, and more preferably from 35% to 45% by weight of DHA source oil, with respect to the total weight of the DHA oil.

5. A fermented dairy analogue food product according to any preceding claim, wherein the DHA oil comprises a blending vegetable oil; preferably wherein the blending vegetable oil comprises a liquid oil; more preferably wherein the liquid oil comprises high oleic sunflower oil, sunflower oil, rapeseed oil, high oleic rapeseed oil, soybean oil, linseed oil, olive oil, com oil, cottonseed oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil, or any combination thereof.

6. A fermented dairy analogue food product according to Claim 5 wherein the blending vegetable oil is present in the DHA oil in an amount of from 40% to 80% by weight, preferably from 50% to 70% by weight, and more preferably from 55% to 65% by weight, with respect to the total weight of the DHA oil.

7. A fermented dairy analogue food product according to any preceding claim, wherein the DHA oil comprises from 10% to 90% by weight of DHA; and preferably from 20% to 60% by weight of DHA; wherein said percentage of DHA refers to DHA bound as acyl groups in glycerides in the DHA oil and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the DHA oil.

8. A fermented dairy analogue food product according to any preceding claim, wherein the DHA oil is present in the food product in an amount of from 0.01 % to 4% byweight; preferably from 0.01% to 3% by weight; more preferably 0.01 % to 2% by weight; still more preferably from 0.05% to 1 .5% by weight; and most preferably from 0.1% to 1% by weight.

9. A fermented dairy analogue food product according to any preceding claim, wherein the DHA oil is present in the food product in an amount of from 0.1% to 1 % by weight.

10. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal derived fat composition is present in the food product in an amount of from 0.5% to 15% by weight; preferably from 0.5% to 10% by weight; and more preferably from 0.5% to 5% by weight.

11. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal derived fat composition has a solid fat content (SFC) N20 of from 5 to 60 as measured on the unstabilised fat according to ISO 8292-1.

12. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal derived fat composition comprises palm fat, coconut fat, shea butter, cocoa butter, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, palm kernel fat, babassu fat, any fractions thereof, any interesterified forms thereof, or any combinations thereof.

13. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal derived fat composition comprises a blend of coconut fat and interesterified shea olein; or wherein the non-animal derived fat composition comprises a blend of coconut fat and shea stearin.

14. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal derived fat composition comprises a blend of (a) from 20% to 80% by weight of shea butter, a fraction thereof, an interesterified form thereof or an interesterified fraction thereof and (b) from 20% to 80% by weight of coconut oil; preferably, wherein the fat composition comprises a blend of (a) from 40% to 60% by weight of shea butter, a fraction thereof, an interesterified form thereof or an interesterified fraction thereof and (b) from 40% to 60% by weight of coconut oil.

15. A fermented dairy analogue food product according to Claim 14, wherein the non- animal derived fat composition comprises a blend of (a) from 20% to 80% by weight of interesterified shea olein and (b) from 20% to 80% by weight of coconut oil; preferably,wherein the fat composition comprises a blend of (a) from 40% to 60% by weight of interesterified shea olein and (b) from 40% to 60% by weight of coconut oil.

16. A fermented dairy analogue food product according to Claim 14, wherein the nonanimal derived fat composition comprises a blend of (a) from 20% to 80% by weight of shea stearin and (b) from 20% to 80% by weight of coconut oil; preferably, wherein the fat composition comprises a blend of (a) from 40% to 60% by weight of shea stearin and (b) from 40% to 60% by weight of coconut oil.

17. A fermented dairy analogue food product according to any preceding claim, wherein the fat composition and the DHA oil are intermixed; preferably wherein the fat composition and the DHA oil are uniformly intermixed.

18. A fermented dairy analogue food product according to any preceding claim, wherein the food product further comprises one or more hydrocolloids; preferably wherein the one or more hydrocolloids are present in the dairy analogue composition in an amount of from 0.1 % to 10% by weight.

19. A fermented dairy analogue food product according to any preceding claim, wherein the one or more hydrocolloids comprise one or more gums, one or more starches, or a combination thereof.

20. A fermented dairy analogue food product according to Claim 19, wherein the one or more hydrocolloids comprise one or more modified vegetable starches or non-modified vegetable starches; preferably wherein the one or more hydrocolloids comprise rice starch, tapioca starch, wheat starch, or a combination thereof; preferably wherein the one or more hydrocolloids comprise tapioca starch.

21. A fermented dairy analogue food product according to any preceding claim, wherein the one or more hydrocolloids comprise tapioca starch.

22. A fermented dairy analogue food product according to Claim 19, wherein the one or more hydrocolloids comprise one or more gums; preferably wherein the one or more gums comprise xanthan gum, guar gum, locust bean gum, gum karaya, gum tragacanth, gum Arabic, celluloses, cellulose derivatives, carrageenan, or a combination thereof.

23. A fermented dairy analogue food product according to any preceding claim, wherein the one or more hydrocolloids are present in the dairy analogue composition in an amount of from 0.1 % to 5% by weight; preferably from 0.1 % to 3% by weight; and more preferably from 1 % to 3% by weight.

24. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal protein comprises pea protein, chickpea protein, fava protein, lentil protein, oat protein, potato protein, rice protein, soy protein, or a combination thereof.

25. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal protein comprises pea protein.

26. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal protein is present in the food product in a total amount of from 1% to 15% by weight, preferably from 1% to 10% by weight, and more preferably from 1 % to 5% by weight; preferably wherein the non-animal protein comprises pea protein and the pea protein is present in the food product in an amount of from 1 % to 15% by weight, preferably from 1 % to 10% by weight, and more preferably from 1% to 5% by weight.

27. A fermented dairy analogue food product according to any preceding claim, wherein the dairy analogue composition further comprises sugar.

28. A fermented dairy analogue food product according to Claim 27, wherein the sugar is present in the food product in an amount of from 0.1 % to 15% by weight; preferably from 0.1 % to 10% by weight; more preferably an amount of from 0.1 % to 5% by weight; and most preferably from 1% to 5% by weight.

29. A fermented dairy analogue food product according to any preceding claim, wherein the food product further comprises a plant-based milk; preferably wherein the plant-based milk comprises oat milk, almond milk, coconut milk, rice milk, soy milk, or a combination thereof.

30. A fermented dairy analogue food product according to Claim 29, wherein the plantbased milk is present in the food product in an amount of from 0.1 % to 15% by weight; and preferably 1 % to 10% by weight.

31. A fermented dairy analogue food product according to any preceding claim, wherein the water is present in the food product in an amount of from 50% to 90% by weight; preferably from 70% to 90% by weight; and more preferably from 80% to 90% by weight.

32. A fermented dairy analogue food product according to any preceding claim, wherein the food product comprises one or more flavouring additives; preferably wherein the one or more flavouring additives are present in an amount of from 0.05% to 5% by weight of the food product.

33. A fermented dairy analogue food product according to any preceding claim, wherein the food product comprises one or more colouring additives; preferably wherein the one or more colouring additives are present in an amount of from 0.01 % to 1 % by weight of the food product.

34. A fermented dairy analogue food product according to any preceding claim, wherein the food product further comprises an ionic or non-ionic emulsifier, a polyhydroxy compound, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre thickening and gelling agents, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, acid, and acidity regulators.

35. A fermented dairy analogue food product according to any preceding claim, wherein the food product is substantially free of animal protein, preferably, wherein the food product is free of animal protein.

36. A fermented dairy analogue food product according to any preceding claim, wherein the food product is substantially free of animal-derived products, preferably, wherein the food product is free of animal-derived products.

37. A fermented dairy analogue food product according to any preceding claim, wherein the food product is substantially free of recombinant animal proteins; preferably wherein the food product is free of recombinant animal proteins.

38. A fermented dairy analogue food product according to any preceding claim, wherein the food product further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof.

39. A fermented dairy analogue food product according to Claim 38, wherein the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof.

40. A fermented dairy analogue food product according to any preceding claim, wherein the non-animal protein comprises pea protein; the one or more hydrocolloids comprise tapioca starch; and the fat composition comprises a blend of coconut fat and interesterified shea olein; preferably, wherein the pea protein is present in an amount offrom 1% to 5% by weight of the food product; the blend of coconut fat and interesterified shea olein is present in an amount of from 0.5% to 5% by weight of the food product; and wherein the tapioca starch is present in an amount of from 0.1 % to 3% by weight of the food product.

41. A fermented dairy analogue food product according to Claim 40, wherein the food product further comprises plant-based milk present in an amount of from 0.1 % to 10% by weight; and sugar present in an amount of from 0.1% to 10% by weight.

42. A fermented dairy analogue food product according to Claim 40 or Claim 41 , wherein the DHA oil is present in an amount of from 0.1 % to 1 % by weight of the food product.

43. A fermented dairy analogue food product according to any preceding claim, wherein the food product is a vegetarian or vegan dairy substitute food product.

44. A fermented dairy analogue food product according to Claim 43, wherein the vegetarian or vegan dairy substitute food product is a fermented drink, or yoghurt.

45. A fermented dairy analogue food product according to any preceding claim, wherein the food product is a yoghurt.

46. Use of DHA oil in a fermented dairy analogue food product according to any preceding claim; preferably wherein the DHA oil is as defined in any one or more of Claims 2 to 7.

47. Use according to Claim 46, wherein the use comprises using the DHA oil to improve the nutritional profile of the food product relative to an analogous food product that does not comprise DHA oil.

48. Use according to Claim 46 or Claim 47, wherein the use comprises using the nonanimal derived fat composition and non-animal protein to reduce the organoleptic perception of DHA oil present in the food product.

49. Use according to Claim 48, wherein the use comprises using the non-animal derived fat composition and non-animal protein to substantially or fully maintain the sensory profile and organoleptic perception of the dairy analogue food product relative to an analogous dairy analogue food product that does not comprise DHA oil.

50. A process of manufacturing a fermented dairy analogue food product according to any one of Claims 1 to 45, wherein the process comprises:(a) adding a non-animal derived fat composition and DHA oil to a mixture of water, non-animal protein, and optionally one or more additional components;(b) pasteurizing the mixture formed in step (a) to form a pasteurized product; and optionally(c) fermenting the mixture to a pH of from 4 to 5 to provide the fermented dairy analogue food product.

51. A process according to Claim 50; wherein the mixture is fermented to a pH of from 4.6 to 4.7.

52. A process according to any of Claims 50 or Claim 51 , wherein the fat composition is melted prior to step (a); preferably wherein the fat composition is melted by heating the fat composition to a temperature of from 40°C to 70°C.

53. A process according to Claim 50 or Claim 51 , wherein prior to step (a), the fat composition and DHA oil are intermixed; preferably wherein the fat composition and DHA oil are intermixed to form a homogenous mixture; more preferably wherein the fat composition is melted prior to being intermixed with the DHA oil.

54. A process according to any one of Claims 50 to 53, wherein the mixture formed in step (a) is homogenized prior to step (b); preferably wherein homogenization is carried out at a temperature of from 60°C to 90°C and a pressure of a first stage of from 130 bar to 170 bar followed by a second stage of from 30 bar to 70 bar.

55. A process according to any of Claims 50 to 54, wherein prior to step (a), the mixture of water and non-animal protein is admixed so as to form a dispersion; preferably wherein the mixture is admixed at a temperature of from 40°C to 70°C.

56. A process according to any of Claims 50 to 55, wherein the sugar, the one or more hydrocolloids, and the plant-based milk are present in the mixture of water and non-animal protein in step (a).

57. A process according to any of Claims 50 to 56, wherein the pasteurization in step (b) is carried out a temperature of from 90°C to 100°C.

58. A process according to any of Claims 50 to 57, wherein step (c) comprises inoculating the pasteurized product with a bacterial culture at a temperature of from 40°C to 45°C.

59. A process according to any of Claims 50 to 58, wherein step (c) comprises inoculating the pasteurized product with a bacterial culture comprising one or more bifidobacterium species; one or more lactobacillus species; or a combination thereof.

60. A process according to Claim 59, wherein the bacterial culture comprises one or more bifidobacterium species; lactobacillus acidophilus; lactobacillus bulgaricus; lactobacillus paracasei; and streptococcus thermophilus.

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