A non-dairy oil-in-water-emulsion savoury dip

Abstract

A non-dairy, oil-in-water emulsion savoury dip comprising at least 60 wt% water; 2 to 10 wt% fat and at least 1 wt% protein, wherein the dip comprises a yeast protein concentrate. The protein is preferably present in an amount of 1-3 wt%. The yeast protein concentrate preferably provides a majority of the total protein, preferably at least 80 wt% of the protein. The fat may be a vegetable fat, preferably coconut fat. The dip may further comprise a flavouring system comprising one or more cheese-flavouring agents, preferably a plant-based cheese-flavouring agent. The dip preferably has a pH of 4.4 – 4.7 when produced and 4.6 – 4.9 after 7 days. A kit comprising the savoury dip and edible articles, such as bakery products, for dipping in the dip; and a method for the manufacture of the non-dairy oil-in-water emulsion savoury dip are also claimed.

Description

The present invention relates to a non-dairy oil-in-water-emulsion savoury dip. This provides a new dairy-free and potentially vegan-alternative product for consumers as a healthy and delicious alternative to current dairy-based products on the market. The Dairylea Dunkers™ product is a well-known and commercially successful product. It takes the form of a single product comprising a single packaging article with separate containers that are sealed with a single lid. One container holds edible articles for dipping in a dairy-based dip held in the other container. The Dairylea Dunkers™ product is primarily aimed as a snack for children. As a consequence, it is critical to the product that it has a good nutritional profile and that it is as “clean label” as possible, with minimal or no artificial colours, additives and flavourings. Exemplary ingredients for the Dairylea Dunkers™ product are set out below. Dairylea Cheese Dip ingredients: Skimmed Milk (Water, Skimmed Milk Powder), Cheese, Concentrated Whey (from Milk), Inulin, Milk Protein, Milk Fat, Emulsifying Salt (Polyphosphates), Modified Starch, Calcium Phosphate, Acidity Regulator (Lactic Acid). Corn and Potato Snack: Corn Flour, Potato Granules, Palm Oil, Flavourings, Sugar, Salt, Onion Powder, Emulsifier (Mono- and Diglycerides of Fatty Acids), Yeast Extract, Garlic Powder, Parsley, Acid (Citric Acid), Rosemary, Horseradish. The nutritional information for the complete product, including both the dip and the snack component is set out in the table below. Typical Values Per 100 g Energy 240 kcal Fat 10g of which Saturates 6.0 g Carbohydrate 26 g of which Sugars 6.8 g Fibre 2.7 g Protein 9.6 g Salt 1.4g Calcium 490 mg 61 % of NRV** Dairy-alternative and, in particular, vegan food products are of increasing interest to consumers. In recent times the prevalence of vegan diets has significantly increased and even general consumers may seek to increase the proportion of plant-based foods in their diet. There are a range of different alternative fat and protein sources, with common substitutions being based on, for example, soy-bean ingredients. “ Yeast proteins: The novel and sustainable alternative protein in food applications”, Ma et al., Trends in Food Science &Technology 135 (2023) 190-201, discusses yeast proteins and their potential use in a range of food products. Accordingly, it is desirable to provide a non-dairy alternative to a product like a Dairylea Dunkers™ product, especially the dip portion thereof, and / or one which addresses problems with the prior art, or which at least provides a commercially useful alternative. According to a first aspect 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 invention will now be further described. In the following passages different aspects of the invention are defined in more detail. Each aspect so defined may be combined with any other aspect or aspects unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous. The inventors sought to provide a dairy-free, plant-based alternative to the popular Dairylea Dunkers™ product range. Subject to suitable measures to avoid milk cross contamination, the product could even be made on a vegan basis. This is a well known and loved existing product, so it is important that the new product matches the properties as closely as possible. This includes the taste, viscosity and appearance (especially the colour), but also because this is a range of products targeted at children, there are stringent nutritional requirements. It is particularly important that the nutritional properties, such as the amount and nature of the fats are not worse than the dairy-based product. The inventors were keen to formulate the product with a protein contribution, since the Dairylea product has a protein contribution from the milk-based ingredients. However, the inventors found that the selection of the protein had a critical effect on the properties of their formulated dips. Some proteins provided an off-flavour or aroma, while other proteins had a strong colour that could not be readily overcome without requiring additional additives. Such additives need to be avoided in a product that strives to reduce the use of additives and aims to, where possible, have a substantially clean label. The inventors discovered that, unlike other solutions they tried, they could use a yeast protein concentrate to address these problems and that, when used in a suitable amount, this provided an optimised final product. It was found that the yeast protein concentrate when used in a suitable amount had a neutral colour, no adverse flavour properties and, indeed, seemed to contribute enhancing umami flavours to a cheese-flavoured dip product. Furthermore, it did not involve the addition of any new allergens. In addition, the protein contributed to the texture of the product with an unexpected improvement in the product firmness which occurred over the lifetime of the product. The inventors were particularly surprised to see that the yeast protein concentrate had an unexpected improvement on the product structure over time. They compared to a product without the yeast protein isolate and looked at how the structure developed over time. They noticed that the elastic modulus for the product made with yeast protein increased at a nonconstant rate, with the product becoming more elastic over time at a faster rate. This effect facilitates a slacker product for the filling step, which firms more quickly in the container for sale. Moreover, the inventors have found that, through using the yeast protein concentrate described herein they can provide a non-dairy alternative to the Dairylea Dunkers™ product without requiring any significant compromises. The product has substantially the same appearance and performance, and does not have a worse nutritional profile as regards fat, sugar, saturated fat etc. Importantly, the product provides protein (albeit less) and there is no need to add undesirable additives, or artificial colours or artificial flavouring ingredients. In more detail, the present invention relates to a non-dairy oil-in-water-emulsion savoury dip. A dip is a preferably smooth, paste-like product that is intended to be consumed off dipped edible articles. A dip is generally more viscous and stickier than, for example, certain sauces (e.g. soy sauce) and less viscous than other products, such as cream cheese. Nonetheless, there is clearly a wide range of compositions encompassed by the term. By the term “non-dairy” it is meant the product does not contain any dairy-based ingredients. That is, no ingredients that are directly derived from milk, such as milk, cream, whey concentrates, casein concentrates, lactose and the like. Preferably the term further excludes ingredients that are obtained indirectly from milk, such as sodium caseinate. The dip is an oil-in-water emulsion. This means that there is a continuous water phase and a discontinuous oil phase present in the product. The provision of the product as an emulsion gives particular properties, such as a desirable mouthfeel and creaminess, without having a less healthy nutritional profile (i.e. too high a fat content). The dip comprises at least 60wt% water, preferably up to 80wt% water, more preferably 65 to 75wt% water, more preferably 68 to 72wt% water and most preferably about 70wt% water. This is the total moisture content of the formula including added water and water present in any other ingredients, e.g. oat syrup. The dip comprises 2 to 10wt% fat, preferably from 3 to 8wt% and most preferably about 5wt% fat. Preferably the fat comprises vegetable fat. Any vegetable fat may be suitable, preferably coconut fat, palm oil or shea butter, most preferably coconut fat. Preferably a saturated fat content of the product is less than 5wt%. The fat contributes to the creaminess of the final product. The dip is savoury. This means that it is meant to be consumed as part of a meal or snack and is not intended to be overly sweet or viewed as a dessert or confectionery product. As a consequence, the sugar content of the product is preferably less than 5wt%, more preferably less than 3wt% of the dip. However, an equivalent dairy dip can have an associated sweet note, perhaps from the lactose content, and therefore it is preferable that the product contains at least 0.5wt%, preferably at least 1wt% sugar. Preferably the product is also free from high intensity sweeteners. Key properties for a dip include its hardness. It is critical that an edible article, such as a breadstick, can be dipped into the dip. If the dip is too hard, then the article will either fail to penetrate the dip or will snap or shatter. If the dip is too soft then it may slop or drip, spoiling the end consumer experience. The stickiness is also a key and related feature. If the dip is not sticky, then it may not cling to a dipped edible article. Equally, if the dip is too sticky then it may detract from the mouthfeel or make the product too messy. The viscous and elastic modulus for the dip are ways of looking at these aspects of the dip properties. The inventors were aiming to provide a similar viscosity to the known Dairylea Dunkers™ product which is sufficiently hard and sufficiently sticky that does not leave or drip from the sales container when it is inverted for a short period of time. As discussed below, the use of yeast protein concentrate has been optimal to addressing these requirements. The colour of the dip is also important. It is important that the dip looks like a natural product and does not take on an unnatural colour tone. The use of yeast protein concentrate has been found to provide a neutral colour that is not off-putting and which can, if desired, be tinted with the addition of only small amounts of colouring agents. The flavour of the dip is also important. It is important that the dip does not have any off-flavours or unexpected notes. These may not be possible to mask, or may require significant further addition of masking ingredients. The optimum dip has, for example, a strong cheese flavour with no adverse notes or aftertaste. The use of yeast protein concentrate has been found to provide a neutral flavour that is not off-putting and does not provide an aftertaste. The mouthfeel of the dip is also important. Mouthfeel is a complex mix of factors including the hardness and stickiness as discussed above. The use of yeast protein concentrate has been found to provide an unexpected structural benefit to the dip and to therefore provide an excellent product structure and mouthfeel. Preferably the dip is “plant-based”. This means that it does not include any ingredients derived from animal sources (e.g. the fats). Thus, the fat and other ingredients present is preferably obtained from plant sources (e.g. coconut oil). Preferably the dip is vegan. The dip is preferably cheese-flavoured. This has been found to be optimal with the yeast protein concentrate ingredient, since the flavour notes it contributes are associated with umami and supplement and extend the effect of cheese flavour additives. The dip comprises at least 1wt% protein. Preferably the protein is present in an amount of from 1 to 3wt%. A core component of the protein is the yeast protein concentrate as discussed herein. However, it may be that small amounts of protein are contributed by other ingredients, such as the oat concentrate used in the example appended hereto. Preferably the protein further comprises oat protein. Preferably the yeast protein concentrate provides a majority of the total protein, preferably at least 70wt%, more preferably 75 to 90wt% of the protein, preferably 80 to 85wt%. The dip comprises a yeast protein concentrate. A yeast protein concentrate as defined herein is one having at least 70wt% protein, preferably at least 75wt%. In view of the way in which the concentrates are obtained, it is likely that there will always be some non-protein content, such that the protein is generally less than 95wt% of the concentrate. The term also encompasses yeast protein isolates, but concentrates may be preferred to avoid the loss of umami flavours. Consequently, the protein is preferably less than 95wt% and more preferably less than 90wt% of the concentrate. Most preferably the yeast protein concentrate contains 75 to 85wt% protein. There are a range of yeast products available on the market. These range from nutritional yeast (~50wt% protein) which is a deactivated form of raw yeast, to yeast protein isolates. There are also yeast extracts which are the soluble part of the yeast which is obtained after breaking the cell walls. It should be noted that a yeast protein concentrate is distinct from a yeast extract which has a lower protein content, such as less than 70wt%. The further protein separation and concentration step in preparing the concentrate increases the protein proportion such that it is at least 70wt% of the concentrate and avoids downsides associated with the full yeast product (especially issues with flavour and colour). Yeast protein concentrates suitable for use in the present invention are generally provided as dry powders. A typical production of the concentrate may involve the steps of taking a baker’s yeast (e.g. Saccharomyces cerevisiae), disrupting the cells and removing the cell wall material, precipitating and washing the protein, pasteurising and drying the protein. Such methods are known from US3887431 (1973), incorporated herein by reference. Preferably the yeast protein concentrate is a Saccharomyces cerevisiae-demed yeast product. Preferably the dip further comprises soluble fibers in an amount of up to 10wt%, preferably 3 to 7wt%. These are of nutritional and structural benefit to the product. Preferably the dip further comprises starch in an amount of up to 12wt%, preferably 5 to 10wt%, preferably wherein the starch comprises or consists of modified starch. The modified starches used can contribute to the properties of the final product. For example, a waxy maize starch contributes to the sticky sensation in mouth of the product, which is a desired attribute that is present as well in the cheese-based Dunkers. Similarly, modified tapioca starch aids in creaminess and shelf-life stability. Preferably the starch in the product comprises one or both of these starch types. Preferably the dip further comprises a stabiliser system comprising one or more gums. Suitable gums include xanthan gum, guar gum and locust bean gum. Xanthan gum is a preferred gum. The gum may be present in an amount of from 0.2 to 1.5wt% of the product. If the gum addition is too high, then the mouthfeel may become rubbery and the product may be less desirable. Preferably the dip further comprises a flavouring system comprising one or more cheeseflavouring agents, preferably plant-based cheese-flavouring agents. Preferably the flavourings are vegan. As discussed above, preferably the dip comprises up to 5wt% added sugars, preferably 0.5 to 5wt% and more preferably 1 to 3wt%. Suitable sugar comprises sucrose, and / or glucose syrup. Such sugars are well known in the art and can be used as necessary to achieve the desired flavour profile, particularly to mimic sweet notes in a dairy-equivalent product. Preferably the dip has a shelf-life of up to 4 months stored at a maximum of 10°C, such as 1-10°C, preferably at least 3 months at 10°C. This ensures that the product is suitable for sale over a period acceptable to the consumer and also provides the discussed period for the product to firm and achieve the desired structure. Preferably the dip has a pH of 4.4-4.7 when produced and 4.6-4.9 after 7 days. This range describes the product having a suitable microbially retarding environment. The pH is a function of the complete recipe, but the yeast protein concentrate has been found to have an effect on the time in which the product reaches a stable pH value. Preferred embodiments of the dip are set out below, all of which may be freely combined with the preferred features described herein for the dip. A preferred non-dairy oil-in-water-emulsion savoury dip comprises: 60wt%-75wt% water; 2 to 10wt% fat; and 1 to 3wt% protein, wherein the dip comprises a yeast protein concentrate which provides at least 80wt% of the protein. A preferred non-dairy oil-in-water-emulsion savoury dip, which comprises a yeast protein concentrate and a source of oat protein, and: 60wt%-75wt% water; 2 to 10wt% fat; and 1 to 3wt% protein which essentially consists of yeast and oat protein. A preferred non-dairy oil-in-water-emulsion savoury dip comprises: 60wt%-75wt% water; 2 to 10wt% fat which is coconut fat; 1 to 3wt% protein, and soluble fibers in an amount of 1 to 10wt%, starch in an amount of 1 to 12wt%, wherein the dip comprises a yeast protein concentrate which provides at least 80wt% of the protein. A preferred non-dairy oil-in-water-emulsion savoury dip comprises: 60wt%-75wt% water; 2 to 10wt% fat which is coconut fat; 1 to 3wt% protein, and soluble fibers in an amount of 1 to 10wt%, starch in an amount of 1 to 12wt%, 1 to 5 wF / o added sugars, and a stabiliser system comprising one or more gums, wherein the dip comprises a yeast protein concentrate which provides at least 80wt% of the protein. All of the above dips are preferably cheese-flavoured. According to a further aspect there is provided a kit comprising the non-dairy oil-in-water-emulsion savoury dip as described herein and a plurality of edible articles for dipping in the dip, preferably wherein the edible articles are bakery products. Exemplary bakery products are breadsticks, crackers, and tortillas. A corn-and-potato snack is a preferred commercial embodiment which takes the form of dippable lengths. The kit may be formed from a single packaging article with separate sealed containers for the dip and the edible articles. According to a further aspect there is provided a method for the manufacture of the non-dairy oil-in-water-emulsion savoury dip as described herein, the method comprising, in order: i) forming an emulsion comprising at least 60wt% water; 2 to 10wt% fat; and at least 1wt% protein, wherein the protein is provided at least in part by a yeast protein concentrate; ii) subjecting the emulsion to a heat-holding step at a temperature of at least 70°C, preferably 72 to 90°C, more preferably 73 to 80°C; iii) homogenizing the emulsion; and iv) hot-filling the emulsion into a container and sealing it. The heat-holding step is preferably conducted for a period of at least 4 minutes, preferably 5 to 30 minutes, preferably less than 15 minutes and preferably less than 10 minutes. This step is required to reduce to a minimum the risk of microbial growth in the dip throughout shelf life, it helps to encourage a protein-driven structure to form aggregates before the homogenisation and allows the modified starches to reach a temperature at which they become functional. Homogenisation is a well-known process. Preferably the homogenisation is conducted with a two-stage homogeniser with a first stage at 250 to 500 Bar, preferably 350-450 Bar and a second stage at 20 to 100 Bar, preferably 40 to 80 Bar. This ensures good emulsion formation for a long shelf-life. The homogenisation step is preferably performance with the emulsion still hot from the preceding heat-holding step, i.e. preferably entering the homogeniser within the above temperature ranges. The homogenised composition is filled hot - by filling with a temperature above 67°C it is possible to pasteurize the packaging directly with the hot product and by sealing the product at this temperature it can be ensured that no contamination with microorganisms occurs during filling / packing, which could grow later on during shelf life. Advantageously this also encourages a lower, easy to manage viscosity, before the containers are sealed. The product is allowed to cool in the sealed packages. In a Dairylea Dunkers-like product, the container may be sealed simultaneously with a second attached container holding an edible article such as a breadstick. Preferably the product is stored for a minimum of two weeks before sale, preferably at a temperature of 4-10sC, preferably 4-6eC. During this time window the pH can stabilise and the product firmness / hardness can optimally develop. The fact that the product can be filled at a lower hardness is desirable for ease of handling in the factory - the lower hardness is a function of the hot filling, but also the texture development of the dip composition after manufacture, as discussed above. According to a further aspect there is provided the use of a yeast protein concentrate as the primary protein source for a non-dairy oil-in-water-emulsion savoury dip. Although the focus of the present application is a non-dairy oil-in-water-emulsion savoury dip, the yeast protein concentrate disclosed herein can also be applied to a range of other products as discussed below. These are discussed in more detail below and it should be appreciated that these disclosures are compatible with the further features discussed above. A first alternative product is a non-dairy oil-in-water-emulsion savoury spread. A spread is generally firmer than a dip and this can be achieved with, for example, an increased amount of fat, further added starch, more stabiliser or the presence of soluble fibers. A preferred spread, i.e. a non-dairy oil-in-water-emulsion savoury spread, therefore comprises: 60wt%-75wt% water; 4 to 14wt% fat, preferably 6 to 12wt% and preferably which is coconut fat; 1 to 3wt% protein, and soluble fibers in an amount of 1 to 10wt%, preferably 3 to 7wt%, starch in an amount of 4 to 18wt%, preferably 6 to 14wt% and most preferably comprising one or more modified starches, 1 to 5 wt% added sugars, and a stabiliser system comprising one or more gums, wherein the dip comprises a yeast protein concentrate which provides at least 80wt% of the protein. A second alternative product is a dairy-free alternative to Dairylea Triangles. These are shape-retaining cheese-flavoured products that are hot-filled into foil packaging before setting as a firm but spreadable product. The product is then shape-retaining at room temperature without the foil being present. A preferred further product is therefore a non-dairy oil-in-water-emulsion savoury shape-retaining spreadable article comprises: 60wt%-75wt% water; 4 to 14wt% fat, preferably 6 to 12wt% and preferably which is coconut fat; 1 to 3wt% protein, and soluble fibers in an amount of 1 to 10wt%, preferably 3 to 7wt%, starch in an amount of 4 to 18wt%, preferably 6 to 14wt% and most preferably comprising one or more modified starches, 1 to 5 wt% added sugars, and a stabiliser system comprising one or more gums, wherein the dip comprises a yeast protein concentrate which provides at least 80wt% of the protein. A third alternative product is a non-dairy oil-in-water-emulsion savoury slice. Such products are commercialised as cheese-like slices. Preferably a slice product is more solid and therefore typically has a lower water content, as well as a higher starch content. A preferred slice product comprises: 50wt%-65wt% water; 4 to 14wt% fat, preferably 6 to 12wt% and preferably which is coconut fat; 1 to 3wt% protein, and soluble fibers in an amount of 1 to 10wt%, preferably 3 to 7wt%, starch in an amount of 8 to 24wt%, preferably 12 to 20wt% and most preferably comprising one or more modified starches, 0 to 5 wt% added sugars, and a stabiliser system comprising one or more gums, wherein the dip comprises a yeast protein concentrate which provides at least 80wt% of the protein. The sugar here is optional and in some instances may be less than 1wt%, since the flavour profile of such a slice may be less sweet than the Dairylea-type product line. Advantageously, the yeast protein concentrate used herein preferably does not provide an adverse after-taste and does not have a strong colour. Figures The invention is supported by the Figures, in which: Figure 1 shows the development of hardness of an inventive and a comparative dip over time. The upper line is the inventive dip. Figure 2 shows the development of stickiness of an inventive and a comparative dip over time. The lower line is the inventive dip. Figure 3 shows the development of G’ and G” of an inventive and a comparative dip over time. The upper line is the G’ of the inventive dip. The G” of the inventive sample and the G’ of the comparative dip overlap and the lower line is the G” of the comparative dip. Figure 4 shows the development of n’ (Pa.s) of an inventive and a comparative dip over time. The upper line is the inventive dip. Figure 5 shows the development of pH of an inventive and a comparative dip over time. The upper line is the inventive sample. Figure 6 shows the images of the structure of the inventive dip. Examples The invention will now be described further in relation to the following non-limiting examples. Structure testing An exemplary dip formulation was obtained with the recipe set out below. The ingredients were subjected to high shear mixing (1000-2000 rpm) and then homogenised in a two-stage homogeniser at 400 / 65 Bar: Ingredient Dosage Water ~65wt% Yeast protein concentrate ~2wt% Coconut fat ~5wt% Oat concentrate ~5wt% Salt ~1wt% Modified starch ~8wt% Inulin ~5wt% Xanthan gum ~0.5wt% Powdered glucose syrup ~4wt% Calcium phosphate ~2wt% Lactic acid ~1wt% Flavourings (cheese) <1wt% Total 100wt% Energy 122 kcal Dry matter ~30-35wt% Total fat ~5wt% Saturated fat ~4.5wt% Protein ~2wt% Sugars ~2wt% A comparative dip formulation was prepared without the presence of the yeast protein concentrate. No replacement additions were made to address the removal of this proportion of the recipe. The two formulations were tested to evaluate the evolution of the texture and pH of Dairylea Dunkers plant based during a month with and without yeast protein concentrate. Firmness and stickiness measurements were taken with a Texture analyser. Viscoelastic behaviour was measured using a frequency sweep test carried out with a rheometer with a 20 mm parallel plate geometry. Samples were evaluated at 1,7, 14, 21 and 28 days after production, stored at 10°C. The results are shown in the attached Figures 1-5. This data shows how the presence of the yeast protein concentrate not only has an effect of increasing the hardness (i.e. it is harder because it contains additional protein), but the increase becomes unexpectedly even greater over time. This additional structural change was unexpected. This means that it is possible to have a lower viscosity for filling which can then develop in the container before it reaches the end consumer. The stabilisation of the pH after two weeks is critical because the pH must remain constant to be suitable for microbiological reasons, but also for sensory reasons since it would be undesirable for the taste to change over time. The stickiness is critical because the dip needs to cling to any edible component dipped into the dip. The inventive dip has a good reliable stickiness for this purpose. The samples were also assessed for their appearance, taste and texture. The results are set out below: Sensory Inventive Comparative Appearance Shade is slightly different, less yellow Samples look more yellow Taste Cheesier more umami taste Missing umami notes Texture More viscous, thicker, firmer Less sticky in mouth The yeast protein isolate is therefore clearly more suitable as regards the flavour and appearance of the product. A less strong colour is less likely to be off-putting for the consumer and, if desired, it is easier to change the colour by the addition of a smaller amount of a colouring agent. The flavour is optimum for providing a depth of flavour for the cheese dip application. These experiments found that the yeast protein concentrate seems to be a key contributor to the texture development. The samples become firmer, stickier and more elastic over time, aligned with sensory evaluation. In all texture parameters measured the evolution is more “pronounced” in the presence of yeast, reaching levels that may not be reached without it. The inventive sample was also inspected using Confocal Laser Scanning Microscopy (20x and 40x) to inspect its structure. This showed that the fat was located as discrete droplets in all samples, the sizes were up to approximately 25pm. A semi-continuous protein network was present in the background (left-hand arrows in each picture), with some evidence of denser protein material - denser irregular shaped particles. The yeast cells stained strongly in the Fast Green dye, present as large almost spherical bodies (right-hand arrows in each picture). Comparative Proteins The inventors tested a range of alternative protein sources. As can be seen, all of the alternatives had associated disadvantages that were not observed for the yeast protein concentrate discussed herein. Prototype Rejected because of: Yeast extract (<70wt% protein) Unpleasant aroma Inactive dried yeast (<60wt% protein) Unpleasant taste Potato protein isolate Bitter sour taste Pea protein isolate 1 Veggie / grassy taste Pea protein isolate 2 Veggie / grassy taste Chickpea protein concentrate 1 Mild beany taste Chickpea protein concentrate 2 Veggie / grassy / beany taste Fava bean protein concentrate Veggie / grassy / beany taste, dark brownish colour Chickpea protein concentrate 1 Veggie / grassy / beany taste Chickpea protein concentrate 2 Veggie / grassy / beany taste Rice protein concentrate 1 Grassy taste Rice protein concentrate 2 Grassy taste Unless otherwise stated, all percentages herein are by weight. The term "comprising" is intended to be inclusive and mean that there may be additional elements other than the listed elements. The term “consisting of” is intended to mean that no other elements may be present other than those listed. The term “consisting essentially of” is intended to mean that no other elements may be present other than those listed unless the other elements do not materially affect the basic and novel characteristics of the invention. Although preferred embodiments of the invention have been described herein in detail, it will be understood by those skilled in the art that variations may be made thereto without departing from the scope of the invention or of the appended claims.

Claims

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

2. The dip according to claim 1, wherein the protein is present in an amount of from 1 to 3wt%.

3. The dip according to claim 1 or claim 2, wherein the yeast protein concentrate provides a majority of the total protein, preferably at least 80wt% of the protein.

4. The dip according to any preceding claim, wherein the protein further comprises oat protein.

5. The dip according to any preceding claim, wherein the fat comprises vegetable fat, preferably coconut fat.

6. The dip according to any preceding claim, wherein a saturated fat content of the product is less than 5wt%.

7. The dip according to any preceding claim, wherein the dip further comprises soluble fibers in an amount of up to 10wt%, preferably 3 to 7wt%.

8. The dip according to any preceding claim, wherein the dip further comprises starch in an amount of up to 12wt%, preferably 5 to 10wt%, preferably wherein the starch comprises or consists of modified starch.

9. The dip according to any preceding claim, wherein the dip further comprises a stabiliser system comprising one or more gums.

10. The dip according to any preceding claim, wherein the dip further comprises a flavouring system comprising one or more cheese-flavouring agents, preferably plant-based cheese-flavouring agents.

11. The dip according to any preceding claim, wherein the dip comprises up to 5wt% added sugars.

12. The dip according to any preceding claim, wherein the dip is a plant-based, preferably vegan, and preferably cheese-flavoured, dip.

13. The dip according to any preceding claim, wherein the dip has a pH of 4.4-4.7 when produced and 4.6-4.9 after 7 days.

14. A kit comprising the non-dairy oil-in-water-emulsion savoury dip according to any preceding claim and a plurality of edible articles for dipping in the dip, preferably wherein the edible articles are bakery products.

15. A method for the manufacture of the non-dairy oil-in-water-emulsion savoury dip according to any preceding claim, the method comprising, in order:i) forming an emulsion comprising at least 60wt% water; 2 to 10wt% fat; and at least 1wt% protein, wherein the protein is provided at least in part by a yeast protein concentrate;ii) subjecting the emulsion to a heat-holding step at a temperature of at least 70°C;iii) homogenizing the emulsion; andiv) hot-filling the emulsion into a container and sealing the container.

16. The method according to claim 15, wherein the product is stored for a minimum of two weeks before sale.

17. Use of a yeast protein concentrate as the primary protein source for a non-dairy oilin-water-emulsion savoury dip.18

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