Fermented plant-based compositions and processes of preparing the same

Abstract

The present disclosure relates to a plant-based fermented composition and methods for preparing the same.

Description

[0001] FERMENTED PLANT-BASED COMPOSITIONS AND PROCESSES OF PREPARING THE SAME

[0002] FIELD OF THE DISCLOSURE

[0003] The present disclosure relates to fermented plant-based compositions, and processes of preparing the same. More specifically, the present disclosure is directed to plant-based fermented food products that are low in fat, high in protein and have good organoleptic characteristics.

[0004] BACKGROUND

[0005] There is increased interest in plant-based diets among mainstream consumers who consider themselves vegan, vegetarian or flexitarian. To cater to the dietary needs of such consumers a wide variety of plant-based analogues or alternatives to non-vegan food products are increasingly available. These include plant-based dairy alternatives such as milks, yogurts, cheeses & frozen desserts. The formulation of such products to provide a textural, sensory and / or nutritional equivalent to dairy product remains challenging.

[0006] In particular, the addition of protein to provide high protein or dairy equivalent levels of protein can be challenging from a flavor perspective because vegetal proteins, such as pea or soy proteins, are often associated with flavor off-notes. Furthermore, the addition of protein is also challenging from a texture point of view, particularly when used in fermented products such as plant-based dairy alternative, such as yogurts ("PBAYs"). Indeed, fermentation leads to a reduction in pH which when it reaches the isoelectric point can result in precipitation and unwanted grainy textures, this is further exacerbated by protein-protein interactions that can result in "clumping". Furthermore the reduction of fat content in such products is also a significant organoleptic challenge, hence the large number of products containing significant levels of fat, including saturated fats required to mimic the organoleptic qualities of dairy products.

[0007] Thus, there is a need in the art to find a solution to improve the nutritional and organoleptic properties of plant-based dairy-alternative food products.

[0008] SUMMARY OF VARIOUS ASPECTS OF THE DISCLOSURE

[0009] The disclosure relates to an improvement in the organoleptic properties of fermented plantbased dairy-alternative food products and, in particular, those having a good nutritional profile. Indeed, the present disclosure arises from the unexpected finding by the inventor that the addition of faba bean protein in a plant-based dairy alternative comprising a low-fat soy base gives a dairy alternative with an improved texture and good taste.

[0010] Thus, the present disclosure relates to a fermented plant-based composition comprising: 1-10% w / w soy protein, 0.1-5% w / w faba protein and 0.1-5% w / w fat, wherein the plant-based composition has a viscosity greater than 800 mPa.s.

[0011] In various aspects, the present disclosure provides a fermented plant-based composition comprising 6-8% w / w soy protein, 0.5-2 % w / w faba protein and 1.5-3 % w / w fat, wherein the plantbased composition has a viscosity greater than 800 mPa.s.

[0012] The present disclosure also relates to a process for the preparation of a fermented plant-based composition comprising the steps of: a) providing a mixture comprising a vegetal base and lactic acid bacteria; and b) fermenting the mixture to provide a fermented plant-based composition having a pH of 5 or lower wherein the vegetal base comprises 6-8% w / w soy protein, 0.5-2% w / w faba protein and 1.5-3% w / w fat.

[0013] The present disclosure also relates to a fermented plant-based composition obtained by the process as defined above.

[0014] The present disclosure also relates to a plant-based alternative dairy alternative comprising a fermented plant-based composition as defined above.

[0015] DETAILED DESCRIPTION

[0016] Definitions

[0017] As used herein, the terms "including", "comprising" and "containing" can be used interchangeably. These terms are open-ended terms and should be interpreted to mean "including", but not limited to. Thus, when an object "comprises" or "contains" one or several elements, other elements than those mentioned may also be included in the object. When an object is said to "consist of" one or several elements, the object is limited to the listed elements and cannot include other elements than those mentioned.

[0018] As used herein, the singular forms "a", "an", and "the" include plural references unless the context clearly dictates otherwise. As well, the terms "a", "an", "one or more" and "at least one" can be used interchangeably herein.

[0019] As used herein, the term "ppm" shall be taken to mean "parts per million". One milliliter in 1 liter is 1000 ppm and one thousandth of a milliliter (0.001g) in 1 liter is one ppm.

[0020] As used herein, the terms "x% (w / w)" and "x% w / w" are equivalent to "x g per 100 g". Unless indicated otherwise, all % value shall be taken to indicate x% w / w.

[0021] As used herein, the term "x% (v / v)" "x% v / v" is equivalent to "x ml per 100 ml".

[0022] As used herein, the term "at least" also includes the starting point of the open range. For example, an amount of "at least 95.00 % w / w" means any amount equal to 95.00 percentage by weight or above. As used herein, the term "about" defines a range of plus or minus 10% of the cited value. For example, an amount of "about 20 weight %" means any amount within the range of 18.00 to 22.00 weight %.

[0023] As used herein, the terms "vegan" or "plant-based" shall be taken to mean a composition or product which comprises plant or plant-derived matter but which does not comprise animal or animal- derived matter, including but not limited to dairy, egg, fish, shellfish, meat, dairy milk and insects.

[0024] As used herein the term "vegetal" shall be taken to mean edible parts of a plant including but not limited to vegetables, fruits, flowers, stems, seeds, leaves and roots.

[0025] As used herein, the term "dairy" shall be taken to mean a composition or product comprising or consists of mammalian milk matter, i.e., the lacteal secretion obtainable by milking.

[0026] As used herein, the terms "free" or "free from" shall be taken to mean that a given substance is not added to make a composition or product but, unless specified, where trace amounts or contaminants thereof may be present.

[0027] As used herein, the term "added sugar" shall refer to sugars that are added during the production or processing of foods (e.g., refined sugars that may be added to a vegetal base of processed plant matter) as opposed to sugars naturally occurring in said foods. Added sugars include sugars (free, mono- and disaccharides), sugars from syrups (e.g., rice or cereal syrups) and honey, and sugars from concentrated fruit or vegetable juices that are in excess of what would be expected from the same volume of 100 percent fruit or vegetable juice of the same type.

[0028] As used herein, the terms plant-based alternative, analogue or substitute shall be taken to mean a plant-based food or beverage composition that is formulated to simulate the organoleptic and / or functional qualities of a non-plant-based product.

[0029] The "dry matter" of a product corresponds to the weight of non-volatile components present in the product relatively to the total weight of the product. The dry matter is expressed as a weight percentage. The "non-volatile components" correspond to the solids that remain after total evaporation of water of the product.

[0030] As used herein, the term "added protein" shall refer to protein ingredients that are added during the production or processing of foods (e.g., protein isolates or concentrates that may be added to a plant base of processed plant matter) as opposed to protein naturally occurring in said matter. Added proteins include protein concentrates, protein isolates and protein hydrolysate ingredients that are in excess of what would be expected from the same volume of 100 percent plant base of the same type.

[0031] As used herein, the term "added fat" shall refer to fat ingredients that are added during the production or processing of foods (e.g., vegetal oils or solid fats that may be added to a plant base of processed plant matter) as opposed to fat naturally occurring in said matter. Added fats include oils and fat ingredients that are in excess of what would be expected from the same volume of 100 percent plant base of the same type.

[0032] As used herein, the term "fermented plant-based" shall be taken to mean a product or composition that is the product of the acidifying fermentation of a plant-based composition by a starter culture of fermenting microorganisms, in particular bacteria, preferably lactic acid bacteria.

[0033] As used herein the term "strained fermented food product" or "concentrated fermented food product" shall be taken to mean a food product which has been subjected to a concentration process before, during or after fermentation.

[0034] As used herein the term "spoonable" shall be taken to mean a solid or semi-solid that may be consumed by means of a spoon or other utensil.

[0035] As used herein, the "fat content" of a composition corresponds to the weight of the fat components present in the composition relatively to the total weight of the composition. The fat content is expressed as a weight percentage.

[0036] The expression "protein concentrate" as used herein, generally refers to protein derived from a plant source that has been extracted from the plant source and purified. Protein concentrate may comprise up to about 60%, 70% or more total protein on a dry matter basis e.g., 50% up to 70% w / w. Preferably, the rest of the dry matter of the vegetal protein concentrate comprises carbohydrates such as starch and fibers. A protein concentrate may comprise a single type of protein or a combination of different types of proteins. A protein concentrate may comprise a protein from a single vegetal variety or a combination of different vegetal varieties. A protein concentrate can be deflavored or not.

[0037] The expression "protein isolate" as used herein, generally refers to protein derived from plant source that has been extracted from the plant source and purified. Protein isolate may comprise greater than or equal to about 70%, 75%, 80%, 85% 90% w / w, or more total protein on a dry matter basis e.g., 70% to 95% w / w. A protein isolate may comprise a single type of protein or a combination of different types of proteins. A protein isolate may comprise a protein from a single vegetal variety or a combination of different vegetal varieties. A protein isolate may comprise at least one protein isolate which has been hydrolyzed and / or deflavored. By way of example a protein isolate may comprise a combination of at least one protein isolate and at least one protein isolate which has been hydrolyzed.

[0038] As used herein, the expression "hydrolyzed proteins" refers to proteins which have been hydrolyzed into their amino acids and peptides components. The hydrolysis of the proteins may be carried out by any method well known to the person skilled in the art. By way of example, the hydrolysis can be accomplished by a chemical process, e.g., by adding the protein in an acid-based solution or using various enzymes such as proteases. As used herein, the expression "deflavoured" refers to proteins which have been treated to reduce or remove off-notes such as bitterness or to provide a neutral tasting food preparation ingredient.

[0039] As used herein, the term "protease" is equivalent to peptidase or proteinase and relates to enzymes which are able to catalyze the breakdown of proteins into smaller polypeptides or single amino acids. Typically, proteases act by cleaving the peptide bonds within proteins by hydrolysis, a reaction where water breaks the peptide bonds between amino acids. The protease according to the present embodiments encompasses exoprotease and endoprotease.

[0040] Typically, exoproteases hydrolyze the peptide bonds between amino acids at the ends of the protein molecule and endoproteases hydrolyze the peptide bonds between amino acids in the interior of the protein molecule.

[0041] Plant-based composition

[0042] Preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments is particularly suited for use in a food product, in particular a plant-based dairy alternative such as yogurt. Thus, embodiments provide a fermented plant-based composition suitable for consumption.

[0043] Embodiments provide a fermented plant-based food product, in particular a plant-based dairy alternative, comprising a fermented plant-based composition according to the present embodiments.

[0044] Embodiments also provide a fermented plant-based composition as defined above for use as or in a plant-based dairy alternative or in a plant-based alternative yogurt.

[0045] Plant-based food product

[0046] The plant-based composition, in particular the fermented plant-based composition, according to the present embodiments is preferably a fermented plant-based dairy alternative, in various embodiments selected from the group consisting of a spoonable composition, a viscous drink, a plantbased alternative to yogurt, a plant-based alternative to set yogurt, a plant-based alternative to stirred yogurt, a plant-based alternative to strained yoghurt, a plant-based skyr, a plant-based alternative to pourable yogurt, a plant-based alternative to drink yogurt, a plant-based alternative to frozen yogurt, a kefir, a buttermilk, a plant-based alternative to quark, a plant-based alternative to sour cream, a plant-based alternative to fresh cheese, a plant-based alternative to cheese, a smoothies etc.

[0047] Preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments is selected from the group consisting of plant-based dairy alternative based on or comprising soy, almond, rice, chia, oat, pea, hazelnut, nut, wheat, quinoa, buckwheat, cashew, pecan, macadamia, pistachio, walnuts, hemp, pumpkin, sesame, tiger nut, sunflower, coconut, lupin, faba and / or combinations thereof.

[0048] Viscosity

[0049] Preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments has a viscosity greater than 800 mPa.s, more preferably greater than 900 mPa.s, more preferably greater than 1000 mPa.s, more preferably greater than 1500 mPa.s, more preferably greater than 2000 mPa.s, more preferably greater than 2500 mPa.s, more preferably greater than 3000 mPa.s, more preferably greater than 3500 mPa.s, more preferably greater than 4000 mPa.s, more preferably greater than 4500 mPa.s at 10°C, at a shear rate of 64 s’1. In various embodiments, the plant-based composition has a viscosity range of 800 to 1000 mPa.s, 900 to 1000 mPa.s, 900 to 1200 mPa.s, 900 to 1500 mPa.s, 900 to 2000 mPa.s at a shear rate of 64 s’1. In various embodiments, the plant-based composition has a viscosity range of 1000 to 2000 mPa.s, 1000 to 2200 mPa.s, 1000 to 2500 mPa.s, 1500 to 2500 mPa.s, 1500 to 3000 mPa.s, 1500 to 4000 mPa.s, 1500 to 4500 mPa.s at a shear rate of 64 s’1. The viscosity can be measured by any method well known by the person skilled in the art. By way of example, it is possible to use a Rheometer at a shear rate of 64 s’1during 10 to 90 s at 10°C. The friction coefficient of these compositions may be between about 4 E-0.1 and about 1.5 E-0.1, at IE-5 mm / s sliding speed, or between 3.5 E-0.1 and 2.5 E-0.1, at IE-5 mm / s sliding speed.

[0050] Protein and fat content

[0051] Preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises at least 3% w / w protein, more preferably at least 5% w / w protein. Preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises up to 20% w / w protein. By way of example, the plant-based composition according to the present embodiments comprises 3 to 20% w / w, from 5 to 20% w / w, or from 5 to 18% w / w, or from 5 to 15% w / w, or from 5 to 12% w / w, or from 5 to 11.5% w / w, or from 5 to 11% w / w, or from 5 to 10% w / w, or from 5 to 9% w / w, or from 5 to 8% w / w. More preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises from 5% to 12% w / w protein, even more preferably from 7 to 10% w / w protein, or from 8 to 10% w / w and preferably about 10% w / w protein. More preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises from 6% to 8% w / w protein and preferably about 7% w / w protein. Preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises at least 0.75% w / w, or at least 1% w / w fat. Preferably, the plant-based composition, in particular the fermented-plant-based composition, according to the present embodiments comprises up to 5% w / w fat. By way of example, the plantbased composition, in particular the fermented plant-based composition, according to the present embodiments comprises from 1 to 3% w / w, or from 2 to 2.5% w / w fat.

[0052] Plant base

[0053] The plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises a plant base. Preferably, the plant base comprising protein and fat, according to the present embodiments comprises at least one type of plant-matter and can be in any form such as a liquid, a suspension, in particular an aqueous suspension or a slurry of water and plant-matter.

[0054] Plant-matter

[0055] Preferably, the plant-matter is selected from the group consisting of legumes, pulses, nuts, seeds, cereals and / or combinations thereof. Preferably, the plant-matter according to the disclosure comprises protein and fat. By way of example, the plant-matter may be in the form of a vegetable milk, a vegetable butter, a powder, a vegetable juice, a retentate, a flour, milled, ground, soaked, dehulled, a lyophilized powder, a freeze-dried powder, a powder, a mixture of powder and water, a mixture of powder and milk, optionally enzymatic hydrolyzed and / or homogenized and / combinations thereof etc.

[0056] The pulses according to the present embodiments can be chosen among any pulses well known by the person skilled in the art. Preferably, the pulses according to the present embodiments are selected from the group consisting of split peas, field peas, dry peas, lentil, chickpeas, garbanzo bean, faba beans, konda, navy bean, white navy bean, white pea bean, pea bean, cow pea, horse bean, haricot, pinot bean, mottled bean, small red bean, red Mexican bean, kidney bean, black bean, black turtle bean, cranberry bean, roman bean, speckled sugar bean, lima bean, faba bean, Madagascar bean, green gram, mung bean, green bean, black gram, urad dal, soy, lupin and combinations thereof. In preferred embodiments, the pulses according to the present embodiments are selected from the group consisting of pea, bean faba bean, soy, chickpea and combinations thereof.

[0057] The nuts according to the present embodiments can be chosen among any nuts well known by the person skilled in the art. Preferably, the nuts are selected from the group consisting of almonds, cashews, pecans, macadamias, hazelnuts, pistachio, walnuts and combinations thereof. In preferred embodiments, the nut is almond. The seeds according to the present embodiments can be chosen among any seeds well known by the person skilled in the art. Preferably, the seeds according to the present embodiments are selected from the group consisting of hemp, pumpkin, quinoa, sesame, tiger nut, flax, chia, sunflower, coconut and combinations thereof.

[0058] The cereals according to the present embodiments can be chosen among cereals well known by the person skilled in the art. Preferably, the cereals according to the present embodiments are selected from the group consisting of wheat, rye, spelt, barley, oat, millet, sorghum, rice, teff and combinations thereof. In preferred embodiments the cereal is oat.

[0059] By way of example, the plant base may be an aqueous suspension comprising water and plant matter. Processes for the preparation of such aqueous suspensions are known in the art and typically comprise mechanical and / or enzymatic disruption of the plant-matter and hydration and / or combination with a solution, followed by mechanical separation of an aqueous fraction from starchy and / or fibrous matter, e.g., by decanting, centrifugation or filtration.

[0060] By way of example, the plant base may comprise a pulse, a seed or a nut butter such as sunflower, sesame, soy, almond, cashew, hazelnut or peanut butter. Processes for the preparation of butters typically comprise wet or dry grinding roasted or unroasted pulses, seed or nuts to a paste having a particle size suitable for the preparation of beverages.

[0061] By way of example, the plant base may comprise a hydrolyzed cereal suspension such as an oat milk or syrup. Processes for the preparation of such cereal suspensions typically comprise mixing an oat material (such as rolled oats, milled oats, oat flour or oatmeal) with water and treated enzymatically by amylases to hydrolyze starch followed by removal of suspended matter.

[0062] In an embodiment, the plant base comprises a powder, in particular a powder of legumes, pulses, nuts, seeds or cereals and a vegetable milk of legumes, pulses, nuts, seeds or cereals, such as for example a mixture of soy powder and soy milk. As used herein, the expression soy milk is equivalent to soy juice.

[0063] In an embodiment, the plant base comprises a powder, in particular a powder of legumes, pulses, nuts, seeds or cereals and water.

[0064] In an embodiment, the plant base is a vegetable milk, such as for example soy milk, almond milk, rice milk, chia milk, oat milk, pea milk, hazelnut milk, nut milk, wheat milk, quinoa milk, buckwheat milk, cashew milk, pecan milk, macadamia milk, pistachio milk, walnuts milk, hemp milk, pumpkin milk, sesame milk, tiger nut milk, coconut milk, lupin milk, faba milk, etc.

[0065] In an embodiment, the plant base comprises a mixture of at least one vegetable powder, in particular a vegetable milk powder and at least one vegetable milk of legumes, pulses, nuts, seeds or cereals, such as for example a mixture of soymilk powder and soy milk. In an embodiment, the plant base comprises a retentate of a juice of legumes, pulses, nuts, seeds or cereals, such as for example a retentate of soy juice. Method for obtaining a retentate are well known by the person skilled in the art. By way of example, the retentate may be obtained by a process of filtration of a juice of legumes, pulses, nuts, seeds or cereals. As intended herein, the retentate is the phase which does not pass through the filter.

[0066] In an embodiment, the plant base comprises a mixture of powder, in particular a vegetable milk powder of legumes, pulses, nuts, seeds or cereals and a retentate of a juice of legumes, pulses, nuts, seeds or cereals, such as for example a mixture of soymilk powder and soy juice or milk.

[0067] By way of example, the plant base comprises a mixture of a vegetable milk of legumes, pulses, nuts, seeds or cereals and a retentate of a juice of legumes, pulses, nuts, seeds or cereals, such as for example a mixture of soy milk and soy juice retentate.

[0068] Preferably, at least a part of the protein and fat of the plant base according to the present embodiments are aggregated together, notably at least a part of the protein are aggregated on the surface of at least one part of the fat particles or fat droplets of the plant base. As used herein, the term aggregated is equivalent to agglomerated, associated and complexed. Preferably, at least 50% w / w, at least 55% w / w, at least 60% w / w, at least 65% w / w, at least 70% w / w, at least 75% w / w of the protein of the plant base are aggregated with at least 50% w / w, at least 55% w / w, at least 60% w / w, at least 65% w / w, at least 70% w / w, at least 75% w / w of the fat of the plant base according to the disclosure.

[0069] Preferably, the plant base according to the disclosure comprises at least 5% w / w of plant protein and at least 1% w / w of plant fat. Preferably, the plant-based according to the present embodiments comprises up to 20% w / w protein and up to 3% w / w fat. By way of example, the plant base according to the present embodiments comprise from 5 to 20% w / w, or from 5 to 18% w / w, or from 5 to 15% w / w, or from 5 to 12% w / w, or from 5 to 11.5% w / w, or from 5 to 11% w / w, or from 5 to 10% w / w, or from 5 to 9% w / w, or from 5% to 8% w / w, or from 7 to 10% w / w protein. More preferably the plant-base, in particular the fermented plant-based composition, according to the present embodiments comprises from 6% to 8% w / w protein and preferably about 7% w / w protein. Preferably, the plant-base according to the present embodiments comprises at least 0.75%, or at least 1% w / w fat. Preferably, the plant-base according to the present embodiments comprises up to 5% w / w fat. By way of example, the plant-base according to the present embodiments comprises from 1 to 3% w / w, or from 2 to 2.5% w / w.

[0070] Preferably also, the plant base according to the present embodiments comprises 6-8% w / w protein and 2 -2.5% w / w fat. In various embodiments of the present disclosure, the plant base or fermented composition according to the disclosure comprises i) an aqueous soy suspension or slurry, ii) a soy protein isolate or concentrate, iii) a faba protein isolate or concentrate.

[0071] In various embodiments of the present disclosure, the plant base or fermented composition according to the disclosure comprises i) 50-90% w / w aqueous soy suspension or slurry, ii) 0.1-10% w / w soy protein isolate or concentrate, iii) 0.1-10% w / w faba protein isolate or concentrate and optionally iv) 1-20% w / w added sugar.

[0072] In various embodiments of the present disclosure, the plant base or fermented composition according to the disclosure comprises i) 65-80% w / w aqueous soy suspension or slurry, ii) 0.5-5% w / w soy protein isolate or concentrate, iii) 0.5-5% w / w faba protein isolate or concentrate and optionally iv) 1-10% w / w added sugar.

[0073] In various embodiments of the present disclosure, the plant base or fermented composition according to the disclosure comprises i) 70-75% w / w aqueous soy suspension or slurry, ii) 2.5-4% w / w soy protein isolate or concentrate, iii) 1-2Y% w / w faba protein isolate or concentrate and optionally iv) 2-10% w / w added sugar.

[0074] In various embodiments of the present disclosure, the plant base or fermented composition according to the disclosure comprises i) 72-74% w / w aqueous soy suspension or slurry, ii) 3.4-3.8% w / w soy protein isolate or concentrate, iii) 1.4-1.6% w / w faba protein isolate or concentrate and optionally iv) 6-7% w / w added sugar. In various embodiments of the present disclosure, the protein content of the plant base or fermented composition according to the disclosure consists of soy and faba.

[0075] Water

[0076] The plant-based composition, in particular the fermented plant-based composition, according to the present embodiments typically comprises water.

[0077] Water is typically present in an amount balancing the amounts of other ingredients to 100% by weight. In an embodiment water is present in an amount between 10% and 80% by weight, for example, or from 60% to 90%, or from 40% to 45% or from 45% to 50% or from 50% to 55% or from 55% to 60% or from 60% to 65% or from 65% to 70% or from 70% to 75%, or from 75% to 80% or from 80% to 85% or from 80% to 85%. In one embodiment the water quality is monitored to ensure sufficiently low level of cations to ensure emulsification stability is not impacted. The water can be selected from any type of water well-known by the person skilled in the art such as tap water, demineralized water, desalinated water, water filtered by reverse osmosis, deionized water, or low ions content water. The total cation content can be from about 60 ppm (40 ppm for divalent ions and 20 ppm for monovalent ions) and the hardness of water can be 6 gram / gallon or less. Protein ingredient

[0078] As intended herein, the protein according to the present embodiments are preferably vegetal protein, i.e., protein derived from a plant source. The protein according to the present embodiments, preferably come at least in part from the principle plant-matter of the plant base as defined above. In particular, the protein according to the present embodiments is preferably selected from the group consisting of soy protein, pulse protein, cereal protein, nut protein and / or combinations thereof. More preferably, the protein according to the present embodiments is a combination of soy and faba protein. The protein according to the present disclosure, may comprise at least one protein isolate, at least one protein concentrate, and combinations thereof. In an embodiment the protein according to the present disclosure, may comprise two or more protein ingredients selected from the group consisting of soy protein isolate, faba protein isolate, soy protein concentrate and faba protein concentrate.

[0079] In various embodiments of the present disclosure, the protein of the plant base according to the disclosure is not hydrolyzed or partially hydrolyzed. Preferably, at least a part of the protein and fat of the plant base according to the present embodiments is not in the form of added protein or fat. Preferably, at least 50% w / w, at least 55% w / w, at least 60% w / w, at least 65% w / w, at least 70% w / w, at least 75% w / w of the protein of the plant base are not in the form of added protein.

[0080] Preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises at least 3% w / w protein, more preferably at least 5% w / w protein. Preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises up to 20% w / w protein. By way of example, the plant-based composition according to the present embodiments comprises 3 to 20% w / w, from 5 to 20% w / w, or from 5 to 18% w / w, or from 5 to 15% w / w, or from 5 to 12% w / w, or from 5 to 11.5% w / w, or from 5 to 11% w / w, or from 5 to 10% w / w, or from 5 to 9% w / w, or from 5 to 8% w / w. More preferably the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises from 5% to 12% w / w protein, even more preferably from 7 to 10% w / w protein, or from 8 to 10% w / w and preferably about 10% w / w protein. More preferably, the plant-based composition, in particular the fermented plant-based composition, according to the present embodiments comprises from 6% to 8% w / w protein and preferably about 7% w / w protein.

[0081] Carbohydrates

[0082] In various embodiments, the plant base may further comprise carbohydrates. Preferably, carbohydrates according to the disclosure are selected from sugars and fibers. Example of sugars according to the present embodiments, include fructose, galactose, glucose, saccharose, sucrose, dextrose, maltose, fructose syrup, sugarcane syrup, and high fructose corn syrup.

[0083] By way of examples of fibers according to the present embodiments, it is possible to use fibers found in cereals, fruits, pulses, and vegetables, in particular in fruits, dark green vegetables, orange vegetables, cook dry bean, starchy vegetables, whole grains, more particularly in peas, soybeans, lupins, oats, rye, chia, barley, figs, plums, prunes, berries, bananas, apples, pears, broccoli, carrots, root tuber, root vegetable, sweet potato, nuts, almond, wheat, corn, chicory root and / or combinations thereof.

[0084] Particularly preferred is a plant base that comprises added sugar, where the total carbohydrate content of the plant base is derived from plant-matter selected from the group consisting of legumes, nuts, seeds, cereals and / or combination thereof and added sugar.

[0085] In various embodiments, the added sugar is selected from the group consisting of beet sugar, brown sugar, brown rice sugar, cane juice, cane syrup, cane sugar, caramel, coconut sugar, corn syrup solids, corn syrup, refined sugar, confectioner's sugar, date sugar, maple syrup, malt, molasses, raw sugar, sugar, honey, agave glucose, dextrose, saccharose etc. and / or combinations thereof.

[0086] In an embodiment, the sugar serves as a nutrient for lactic acid bacteria fermentation.

[0087] In one embodiment, the sugar is present in an amount of from 1% to 20% by weight, for example, from 1% to 10%, 2-10% or 6-7% by weight. Compositions with such amounts of sugar present good organoleptic properties.

[0088] Fat ingredient

[0089] As intended herein, the fat according to the present disclosure is preferably a vegetable fat, i.e., fat derived from a plant source. In an embodiment, the fat of the plant base comes from an aqueous soy suspension or slurry.

[0090] In various embodiments, the plant base further optionally comprises at least one fat source. Preferably, at least 100% w / w, at least 95% w / w, at least 90% w / w, at least 85% w / w, at least 80% w / w, at least 75% w / w of the fat of the plant base are not in the form of added fat. The added fat source may be in the form of an oil, a cream, a butter, a paste, a milk, a powder, a lyophilized powder and any other form well known by the person skilled in the art.

[0091] Preferably, the fat source according to the present embodiments is selected from the group consisting of coconut oil, corn oil, almond oil, chia oil, safflower oil, soybean oils, linseed oil, soy oil, grape seed oil, hazelnut oil, rice bran oil, sunflower oil, sesame oil, agai oil, palm oil, avocado oil, brazil nut, passion fruit oil, cashew oil, olive oil, coconut butter, almond butter, peanut butter, hazelnut butter, cashew butter, nut paste, almond paste, and / or combinations thereof. In one embodiment, the vegetal fat is present in an amount of at least 0.75%, at least 1% fat or up to 5% w / w. In various embodiments, from 1% to 3% by weight, for example, from 2% to 2.5%. Compositions with such amounts of vegetal fat present good organoleptic properties.

[0092] Buffering agent

[0093] The plant-based composition, in particular the fermented plant-based composition may optionally further comprise a buffering or pH adjusting agent.

[0094] In an embodiment, the plant-based composition also comprises at least one buffering agent. The buffering or pH adjusting agent according to the present embodiments may be any buffering or pH adjusting agent well known to the person skilled in the art. By way of example of such agents, it is possible to use monophosphates, diphosphates, sodium mono- and bicarbonates, potassium mono- and bicarbonates, for example, potassium phosphate, dipotassium phosphate, potassium polyphosphates, sodium bicarbonate, trisodium citrate (also referred to as sodium citrate), sodium phosphate, disodium phosphate, trisodium phosphate and sodium polyphosphates, sodium bicarbonate, calcium carbonate, acidifying agent such as citric acid, and / or mixtures or combinations thereof.

[0095] Preferably, the pH of the plant base, i.e. the mixture before fermentation is comprised between 6 and 8, preferably from 6.3 to 7.5, even more preferably between 6.5 to 7.2.

[0096] Preferably, the fermented plant-based, the concentrated fermented plant-based composition, composition and the plant-based food product, according to the present embodiments have a pH comprised between 4 and 5.

[0097] Preferably, when a buffering agent is used, it is present in an amount of from 0.0001% to 5% by weight, for example, from 0.2% to 2, from 0.5 to 1.8% by weight compared to the total weight of the ingredient of the composition.

[0098] Protease

[0099] The plant-based composition, in particular the fermented plant-based composition may optionally comprise at least one protease.

[0100] In an embodiment, the protease according to the present disclosure is a composition comprising at least one exoprotease and at least one endoprotease.

[0101] In an embodiment, the protease according to the present disclosure has both exoprotease and endoprotease activity.

[0102] In another embodiment, the protease according to the disclosure is a mixture of protease having exoprotease and endoprotease activity. In various embodiments, the proteases of the disclosure may be fully or partially inactivated or denatured subsequent to hydrolysis of the proteins in the plant base

[0103] Preferably, the protease according to the present embodiments is selected from the group consisting of serine protease, cysteine protease, threonine protease, aspartic protease, glutamic protease, metalloprotease, asparagine peptide lyase, aminopeptidase, in particular a leucine aminopeptidase, and carboxypeptidase and / or combinations thereof.

[0104] The protease according to the present embodiments is preferably derived from a bacterial or a fungal strain, a plant or an animal.

[0105] Preferably, the bacterial protease according to the present embodiments is derived from a strain of Bacillus, preferably a strain of Bacillus subtilis or a strain of Bacillus licheniformis.

[0106] Preferably, the fungal protease according to the present embodiments is derived from a strain of Aspergillus, preferably a strain of aculeatus, a strain of Aspergillus niger, a strain of Aspergillus oryzae. By way of example of fungal protease according to the present embodiment it is possible to use a leucine aminopeptidase derived from Aspergillus oryzae.

[0107] Preferably, the plant-derived protease according to the present embodiments is selected from the group consisting of papain, bromelain, actinidine, ficin and mixtures or combinations thereof. By way of example of plant-derived protease it is possible to use a bromelain protease derived from Ananas cosmosus.

[0108] Preferably, the animal-derived protease according to the present embodiments is selected from the group consisting of protease having pepsin, trypsin, aminopeptidase, carboxypeptidase, chymotrypsin activity, and mixtures of combinations thereof.

[0109] In various embodiments, the exoprotease is selected from the group consisting of carboxypeptidase leucyl peptidase, aminopeptidase and mixtures of combinations thereof.

[0110] In various embodiments, endoprotease is selected from the group consisting of aspartic endopeptidases, cysteine endopeptidases, glutamic endopeptidases, metalloendopeptidases, serine endopeptidases, threonine endopeptidases, pepsin, chymotrypsine, thermolysine, trypsine and mixture or combination thereof.

[0111] Lactic acid bacteria

[0112] The plant-based composition, in particular the fermented plant-based composition, according to the present embodiments optionally comprises at least one strain of lactic acid bacteria. The selection of suitable lactic acid bacteria strains is within the scope of the skilled person and is typically a thermophilic and / or a mesophilic lactic acid bacteria. Lactic acid bacteria may be referred to herein as ferments or cultures or starters. Examples of lactic acid bacteria that can be used include but are not limited to Lactobacilli (for example Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus delbruckeii, in particular L. delbrueckii subsp. bulgaricus or lactis, Lactobacillus easel, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus johnsonii, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus rhamnosus); Lactococci (for example Lactococcus lactis, typically Lactococcus lactis subsp. lactis or Lactococcus lactis subsp. cremoris), Streptococci (for example, Streptococcus thermophilus, Streptococcus cremoris) and mixtures and / or combinations thereof. Typical ly, a mixture or association of a plurality of species of lactic acid bacteria may be used, typically a mixture or association of Lactobacillus and Streptococcus. For the preparation of plant-based food product thereto this typically includes Lactobacillus bulgaricus (also referred to as Lactobacillus delbrueckii subsp. bulgaricus). The lactic acid bacteria may be introduced in any appropriate form, for example, in a spray-dried form, a freeze-dried form or in a frozen form, preferably in a liquid form. The optimization of the amount of lactic acid bacteria is well within the scope of the person skilled in the art. Preferably, the lactic acid bacteria may decrease the pH of the plant-based composition during fermentation to 4.5-4.3.

[0113] Intermediate preparation

[0114] The plant-based composition, in particular the fermented plant-based composition, according to the present embodiments can further comprise an intermediate preparation. Intermediate preparations are well known by the person skilled in the art. They are typically used to modify the taste, mouthfeel and / or texture of a food product, for example of a fermented food product. They can also be used to introduce some additives such as nutrients in the plant-based composition.

[0115] Typically intermediate preparations are mixed or combined into the fermented plant-base after completion of fermentation.

[0116] Intermediate preparation can be in any form suitable for a plant-based composition, in particular a fermented plant-based composition, more particularly a fermented plant-based food product. By way of example, the intermediate preparation according to the present embodiments can be a slurry or a fruit preparation.

[0117] Preferably, the intermediate preparation according to the present embodiments comprises at least one selected from the group consisting of water, flavoring agent, sweetener, fruit or fruit preparation, stabilizing agent, coloring agents, vitamin, oilseeds, nuts, cereals, and / or combination thereof.

[0118] Advantageously, the flavoring agent is used to enhance and / or change the taste of the composition. The flavoring agent according to the present embodiments can be any flavoring agent well known to the person skilled in the art e.g., fruit flavors such as citrus flavor, strawberry flavor, peach flavor, apricot flavor, raspberry flavor, orange flavor, apple flavor, pear flavor, etc.., vanilla flavors, caramel flavors, coffee flavors, almond flavors, and chocolate flavors. Advantageously, sweeteners are added to enhance the taste of the flavorings provided and / or provide overall sweetness to the plant-based composition. Sweeteners according to the present embodiments can be chosen among any sweetener well known to the person skilled in the art such as for example sugar, fructose, glucose, maltose, sucrose, dextrose, high fructose corn syrup, sugarcane syrup, sucralose, acesulfamK, aspartam, saccharine, sugar substitute like sorbitol, mannitol, xylitol, combination thereof.

[0119] Preferably, the sweetener according to the present embodiments is present in the plant-based composition in an amount between 1 and 10% w / w relative to the total weight of the ingredient of the composition.

[0120] The ingredients and / or components of the intermediate preparation and the amounts thereof can be typically such that the composition has a brix degree of from 1 to 65 brix, for example from 1 to 10 brix, or from 10 to 15 brix, or from 15 to 20 brix, or from 20 to 25 brix, or from 25 to 30 brix, or from 30 to 35 brix, or from 35 to 40 brix, or from 40 to 45 brix, or from 45 to 50 brix, or from 50 to 55 brix, or from 55 to 60 brix, or from 55 to 60 brix, or from 60 to 65 brix. The Brix degree corresponds to the sugar content of a composition. Methods for measuring the brix degree are well-known by the person skilled in the art. For example, when measuring the brix degree of a fruit preparation, the fruit preparation is filtered on a sieve of 1mm, and the supernatant (thus, without fruit pieces) is collected.

[0121] The stabilizing agent according to the present embodiments can be any stabilizing agent well known by the person skilled in the art. They typically help in avoiding phase separation of solids, for examples of fruits or fruits extracts and / or in avoiding syneresis. The stabilizing agent can for example be a starch, a pectin, a guar, a xanthan, a carrageenan, a locust bean gum, a gellan gum or a mixture thereof. The amount of stabilizing system is typically of from 0.5 to 5% by weight.

[0122] The intermediate preparation according to the present embodiments may further comprise at least one vitamin or micronutrient preferably selected from vitamin A, D, B2, B12, calcium and combinations thereof.

[0123] In an embodiment, the intermediate preparation comprises a fruit or a fruit preparation. As used herein the term "fruit" refers to any fruit form, including for example full fruits, pieces, purees, concentrates, juices etc. Examples of fruits include for example strawberry, peach, apricot, mango, apple, pear, raspberry, blueberry, blackberry, passion, cherry, pineapple, banana, fig, prune, coconut, quince, kiwi, and mixtures or associations thereof, such as peach-passion.

[0124] The fruits can be for example provided as: frozen fruit cubes, for example 10 mm fruit cubes, for example Individual Quick Frozen fruit cubes, for example strawberry, peach, apricot, mango, apple, pear fruit cubes or mixtures thereof; aseptic fruit cubes, for example 10 mm fruit cubes, for example strawberry, peach, apricot, mango, apple or pear fruit cubes or mixtures thereof; fruit purees, for example fruit purees concentrated from 2 to 5 times, preferably 3 times, for example aseptic fruit purees, for example strawberry, peach, apricot, mango, raspberry, blueberry or apple fruit purees or mixtures thereof; single aseptic fruit purees, for example strawberry, raspberry, peach, apricot, blueberry or apple single aseptic fruit purees or mixture thereof; frozen whole fruits, for example Individual Quick Frozen whole fruits, for example blueberry, raspberry or blackberry frozen whole fruits, or mixtures thereof; and / or mixtures thereof.

[0125] A fruit preparation according to the present embodiments can for example comprise fruit in an amount of from 30 to 80% by weight for example from 50 to 70% by weight.

[0126] The fruit preparation can comprise pH modification agents such as citric acid. The fruit preparation can have a pH of from 2.5 to 5, preferably of from 2.8 to 4.2.

[0127] Oilseed, nut and cereal are for example slurries. Oilseed slurries according to the present embodiments can comprise almond paste, pistachio paste, hazelnuts past, nut paste, etc. Cereal slurries according to the present embodiments can comprise oat flour, oat syrup, etc.

[0128] Typically, a fruit preparation or slurries, in particular oilseed or cereal slurries, can be added in an amount of 1-30% by weight with reference to the total amount of the plant-based composition or for example from 1% to 25% w / w, from 1 % to 20% w / w, from 1% to 15% w / w, from 1% to 10% w / w.

[0129] In various embodiments the plant-based composition, in particular the fermented-plant-based composition, according to the present embodiments comprises up to about 30% w / w of said intermediate preparation, e.g., up to about 10%, 15%, 20%, 25% (w / w). In one embodiment, the plantbased composition, or the plant-based food product according to embodiments of the present disclosure comprise 0% to 30% w / w of said intermediate preparation. In alternative embodiments, the plant-based composition, in particular the fermented plant-based composition, comprise 1% to 25% w / w of said intermediate preparation. In further alternative embodiments, the plant-based composition, in particular the fermented plant-based composition, according to embodiments of the disclosure comprise 1% to 20% w / w of said intermediate preparation. In additional embodiments, the plant-based composition or plant-based food product according to embodiments of the disclosure comprise 1% to 15% w / w of said intermediate preparation. In further additional embodiments, the plant-based composition or plant-based food product according to embodiments of the disclosure comprise 1% to 10% w / w of said intermediate preparation. Packaging

[0130] Preferably, the plant-based composition, in particular the fermented plant-based composition, more particularly the plant-based food product, according to embodiments of the disclosure is provided in a sealed or sealable container, or in a bottle, or in a can containing about 50 g, 60 g, 70 g, 75 g, 80 g, 85 g, 90 g, 95 g, 100 g, 105 g, 110 g, 115 g, 120 g, 125 g, 130 g, 135 g, 140 g, 145 g, 150 g, 200 g, 300 g, 320 g or 500 g or 750g, or 900g, or 1000g about 1 oz, 2 oz, 3 oz, 4 oz, 5 oz, 6 oz, 12 oz, 15 oz, 17 oz, 20 oz, or 35 oz or about 150 ml, 200 ml, 220 ml, 230 ml, 240 ml, 250 ml, 300 ml, 320 ml, 330 ml, 340 ml, 350 ml, 370 ml, 400 ml, 440 ml, 470 ml, 500 ml, 550 ml, 1000 ml, or 1500 ml of product.

[0131] In various embodiments, the plant-based composition, in particular the fermented plant-based composition, more particularly the plant-based food product, according to embodiments of the disclosure is provided in a sealed or sealable container, or a bottle, or a can containing about 50 g to 500 g, 60 g to 500 g, 70 g to 500 g, 75 g to 500 g, 80 g to 500 g, 85 g to 500 g, 90 g to 500 g, 95 g to 500 g, 100 g to 500 g, 105 g to 500 g, 110 g to 500 g, 115 g to 500 g, 120 g to 500 g, 125 g to 500 g, 130 g to 500 g, 135 g to 500 g, 140 g to 500 g, 145 g to 500 g, 150 g to 500 g, 200 g to 500 g, 300 g to 500 g, 320 g to 500 g or 500 g or about 150 ml to 1000 ml, 200 ml to 1000 ml, 220 ml to 1000 ml, 230 ml to 1000 ml, 240 ml to 1000 ml, 250 ml to 1000 ml, 300 ml to 1000 ml, 320 ml to 1000 ml, 330 ml to 1000 ml, 340 ml to 1000 ml, 350 ml to 1000 ml, 370 ml to 1000 ml, 400 ml to 1000 ml, 440 ml to 1000 ml, 470 ml to 1000 ml, 500 ml to 1000 ml, 550 ml to 1000 ml, or 1000 ml to 1500 ml of product. In various embodiments, the plant-based composition, in particular the fermented plant-based composition, more particularly the plant-based food product, according to embodiments of the disclosure is provided in a sealed or sealable container or a bottle or a can containing about 1 oz to 12 oz, 2 oz to 12 oz, 3 oz to 12 oz, 4 oz to 12 oz, 5 oz to 12 oz, 6 oz to 12 oz, 12 oz, 15 oz, 17 oz, 20 oz, or 35 oz product by weight.

[0132] Preferably the plant-based composition, in particular the fermented plant-based composition, more particularly the plant-based food product, according to embodiments of the disclosure, may be stored, transported and / or distributed at a temperature of from 1°C to 10°C for at least about 30 days, at least about 60 days or at least about 90 days from packaging and remain suitable for consumption.

[0133] Process for the preparation of a fermented plant-based composition

[0134] The process for the preparation of a fermented plant-based composition according to the present embodiments is particularly suited for the preparation of a plant-based food product, in particular a fermented plant-based food product.

[0135] Thus, various embodiments provide a process for the preparation of a fermented plant-based composition comprising the steps of: a) providing a mixture comprising a vegetal base and lactic acid bacteria; b) fermenting the mixture to provide a fermented plant-based composition having a pH of 5 or lower wherein the vegetal base comprises 1-10% w / w soy protein, 0.1-5% w / w faba protein and 0.1-5% w / w fat. Preferably, the plant base comprises 6-8% w / w soy protein, 0.5-2% w / w faba protein and 1.5-3% w / w fat. Preferably, the plant base is as defined above. Optionally the process of the disclosure comprises protease hydrolysis before after or during fermentation.

[0136] Preferably, the protease is as defined above.

[0137] Preferably, the process as defined above may further comprise at least one step d) of heat treatment before or after hydrolysis.

[0138] Preferably, the process as defined above may further comprise at least one step e) of concentration before or after the fermentation step.

[0139] Preferably, the process as defined above may further comprise at least one step f) of homogenization, before or after step c) of fermentation.

[0140] Optionally, the process as defined above further comprise a step g) of inactivation of the at least one protease after the step b) of hydrolysis.

[0141] Preferably, the process according to the present embodiments may further comprise a step of adding at least one buffering agent.

[0142] Preferably, the process according to the present embodiments may further comprise a step of adding water.

[0143] Preferably, the process according to the present embodiments may further comprise a step of adding at least one intermediate preparation, in particular at least one flavoring agent, at least one sweetener, at least one fruit or at least one fruit preparation, at least one stabilizing agent, at least one coloring agents, at least one vitamin, oilseeds, nuts, cereals, and / or mixtures and combinations thereof.

[0144] Preferably, the process according to the present embodiment may further comprise a step of packaging, bottling, or filling components.

[0145] Hydrolysis

[0146] Preferably, the step of hydrolysis comprises the mixing of the mixture comprising a plant base according to the present embodiments with at least one protease.

[0147] Preferably, the mixing can be carried out by any methods well known by the person skilled in the art. By way of example, the mixing may include one or more means of blending, mixing, combining, stirring, and / or agitating ingredients such as shear mixer, high shear rate mixer, food processor, stirrer, etc. Preferably, the hydrolysis step b) is performed at a temperature comprised between 35°C and 60°C, for example during 10 to 80 minutes for example at a pH comprised between 5 and 8. The optimal conditions of action of the at least one protease according to the present embodiments can be easily determined by the person skilled in the art.

[0148] In an embodiment, the step of hydrolysis is performed before the step of fermentation.

[0149] In another embodiment, the step of hydrolysis is performed during the step of fermentation. As intended herein, when the step of hydrolysis is performed during the step b) of fermentation this means that the hydrolysis and the fermentation steps are performed at the same time or at least overlap.

[0150] Fermentation

[0151] Preferably, during the fermentation step b), the process mixture is allowed to ferment at a fermentation temperature to obtain a fermented mixture. The fermentation operations are well known by the person skilled in the art. Preferably the fermentation temperature is comprised between 27°C and 60°C, more preferably between 35°C to 45°C.

[0152] In an embodiment, the mixture as defined in step a) is incubated with lactic acid bacteria and until 2 to 20 minutes, preferably 5 to 15 minutes, after the start of the fermentation, the protease is added to the mixture which is then allowed to ferment while the protease hydrolyses the peptide bonds. In another embodiment, the lactic acid bacteria and the protease are introduced at the same time in the mixture.

[0153] Heat treatment

[0154] Heat treatments are known by the person skilled in the art as, for example, pasteurization or sterilization. Preferably, heat treatments are used to eliminate micro-organism contaminants such as, for example, bacteria. Heat treatments may be performed in conventional heat exchangers, such as tube or plate heat exchangers.

[0155] Optionally, a heat treatment step is performed before or after step b) of fermentation.

[0156] In one embodiment, the process as defined above may comprise at least one step of heat treatment preferably before the step b) of fermentation. The heat treatment may, for example, be performed at a temperature of from 80°C to 150°C, for example, during 2 seconds to 10 minutes.

[0157] In another embodiment, the process as defined above may comprise at least one step of heat treatment before the step b) of hydrolysis with at least on protease, in particular when step b) of hydrolysis and step c) of fermentation are performed at the same time. Homogenization

[0158] Optionally, a homogenization treatment step is performed before or after step b) of fermentation. Homogenization of the mixture according to the present embodiments may be performed by any method well-known by the person skilled in the art. The homogenization can be a single step homogenization or a double step homogenization.

[0159] Concentration

[0160] Optionally, a concentration step is performed after step b) of fermentation. The concentration according to the present embodiments may be performed according to any well-known concentration method.

[0161] Typically, the concentration step provides a plurality of fractions. By way of example of fractions which can be obtained, it is possible to use a heavy phase and a light phase, such as a retentate phase and a permeate phase. Preferably, the higher density phase is rich in protein, starch, insoluble fibers and fat and the lower phase is rich in soluble proteins, peptides, carbohydrates, fiber, minerals, and other vegetable compounds.

[0162] Preferably, the concentration according to the present embodiments performed by ultrafiltration and / or centrifugation. Preferably, when centrifugation is used, the concentration step is performed after the fermentation step.

[0163] In one embodiment, the concentration step is performed after step c) of fermentation on the fermented mixture and produces a heavy phase or retentate comprising the concentrated fermented plant-based composition and a light phase, or "whey" or permeate. In some aspects, the concentration is carried out by membrane filtration. Membrane filtration technology uses one or more porous membrane filters (or selective barriers) to separate particles in a fluid. Particles may be separated on the basis of their size and shape with the application of a pressure differential to pass a mixture across the membrane. The part of the mixture retained by the membrane is termed the retentate or concentrate, the part of the mixture that passes across the membrane is termed the permeate. Specially designed membranes with different pore sizes may be used to target the separation of different particles. Additionally, pressure and temperature may be adjusted within or near the membrane filters to facilitate the separation of target particles.

[0164] In certain aspects, the composition is filtered through an ultrafiltration (UF) membrane having a maximum pore diameter between 0.01 and 0.001 microns. Alternatively the membranes may be referred to by their molecular weight cut-off (MWCO) rather than pore size. Ultrafiltration membranes suitable for use in the methods of the present disclosure may have a MWCO in the range of 1,000- 100,000 daltons, more preferably 5,000-500,000 Daltons. In particular aspects, filtering the composition with an ultrafiltration membrane includes filtering the composition to provide the plant-based composition of the disclosure which is the retentate phase.

[0165] Certain materials may be more effective in filtering various components from the composition. In certain aspects, the composition may be filtered through membrane filters including ceramic, organic, flat sheet, spiral wound poly ether sulfone.

[0166] In one embodiment, the concentration step is performed after step c) of fermentation. Thus, the concentration step is performed on the plant base and produce a retentate which forms the fermented plant-based food product of the disclosure.

[0167] In another embodiment, the concentration step is performed after step b) of fermentation. Thus, the concentration step is performed on the plant base and produce a retentate which form the mixture of step a).

[0168] Preferably, the concentration step is performed at a temperature comprised between 4°C and 90°C.

[0169] In an embodiment, the concentration step is carried out such that the protein concentration in the mixture is multiplied by a factor of at least 1.5, such as at least 3.0 with reference to the protein concentration of mixture. The factor is preferably at most 5, for example from 1.5 to 5.0 or from 2.0 to 4.5 or from 2.5 to 4.

[0170] Inactivation

[0171] The inactivation of the at least one protease can be performed by any method well-known by the person skilled in the art. By way of example of an inactivation method according to the present embodiments, it is possible to use heat treatment and / or pH modification and / or substrate depletion. Preferably, the at least one protease is inactivated after the hydrolysis step by at least two of the following parameters heat treatment, pH modification and substrate depletion.

[0172] Preferably, when the hydrolysis is performed before fermentation, the at least one protease is inactivated by heat treatment before the fermentation step c). Preferably, the deactivation can take place at a temperature comprised between 85 and 150°C, for example between 90 and 150°C, 90 and 100°C, 95 and 120°C, 100 and 150°C, for example during 3 s to 5 min for example during 4 s to 60 s, or during 4 s to 10 s.

[0173] Preferably, when the hydrolysis step b) is performed during fermentation, the at least one protease is inactivated by the modification of the pH during the fermentation step. Preferably, the inactivation of the protease occurs at a pH comprised in the range of 3 to 8, for example 3 to 5 or 3.5 to 4.5 is used. Further processing

[0174] In various embodiments, the plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, is recovered preferably after the of inactivation of the optional protease.

[0175] The plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, according to the present embodiments may optionally be mixed, layered or combined with an intermediate preparation as described above. Preferably, the mixing can be carried out by any methods well known by the person skilled in the art. By way of example, the mixing may include one or more means of blending, mixing, combining, stirring, and / or agitating ingredients such as shear mixer, high shear rate mixer, food processor, stirrer, etc.

[0176] The plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, according to the present embodiments may optionally be cooled at a temperature comprised between 0°C and 25°C, by way of example between 0°C and 20°C, between 4°C and 15°C, or between 5°C and 10°C.

[0177] The process according to the present embodiments may optionally comprise a step of packaging, bottling, or filling the plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, in one or more bottles, jars, cans, cartons, and / or any other appropriate container or in a form suitable for commercial sale or use.

[0178] The plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, according to the present embodiments may also be processed for example to a further food form, such as for example smoothed.

[0179] The plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, according to the present embodiments may also optionally be stored, by way of example in a tank.

[0180] The plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, according to the present embodiments may also optionally be used as an ingredient involved in preparing a food.

[0181] The disclosure will be further described by the following non-limiting Examples. Brief Description of Figures

[0182] Figure 1

[0183] Figure 1 is a diagram representing the friction factor of the plant-based product of the disclosure as measured according to Example 1, B. 2.

[0184] EXAMPLES

[0185] Example 1

[0186] The inventor has prepared a high-protein low-fat plant-based yogurt alternative and compared it to an equivalent dairy yogurt product, surprisingly the product of the disclosure was found to outperform dairy equivalents in consumer testing.

[0187] A. Material and method

[0188] 1. Preparation of plant-based alternative yogurt comprising 8% w / w protein

[0189] 1.1. Example A

[0190] A plant base was prepared by mixing the following ingredients:

[0191] 72-74% w / w of soy base (water & hulled soy beans)

[0192] 3.4%-3.8% w / w soy protein isolate

[0193] 1.4%-1.6% w / w faba protein isolate

[0194] 6-7% w / w cane sugar to obtain a mixture comprising about 8-8.4% w / w protein and about 2.3-2.4% w / w fat. The mixture is stirred to combine, and heat treated.

[0195] Then 0.05-0.1% w / w of a protease ingredient was added to the mixture, together with yogurt cultures (S. thermophilus & L. bulgaricus). The mixture was then fermented at about 43°C for 5 to 8 hours to provide an unflavoured yogurt-type product of pH 4.3-4.5. The plant-based alternative yogurt was allowed to cool to a temperature of 4-10°C for refrigerated storage.

[0196] B. Analysis

[0197] The product prepared according to Example A was compared to commercial dairy yogurts (referred to as "1' and "2" having similar protein and fat contents to "A". 1. Hardness

[0198] The hardness was measured using Instron 5942 texture analyser at 4°C. Dairy equivalent 1 had a similar hardness versus the plant-based alternative yoghurt. Dairy alternative 2 had a much higher hardness.

[0199] Table 1. Hardness

[0200] 2. Tribology

[0201] The film-forming properties between 2 surfaces of the plant-based alternative yoghurt and dairy equivalents were determined using tribology with Anton Paar MCR302 rheometer at 20°C. Results are shown in Figure 1. The obtained friction factor can be correlated with the mouthfeel.

[0202] The friction factor of the plant-based alternative yoghurt is lower versus the dairy equivalents; hence the plant-based alternative yoghurt is more smooth, less sticky.

[0203] 3. Sensory test

[0204] A sensory test was performed by a panel of target consumers (480 in total - 2 countries) to compare the plant-based compositions according to the present disclosure (Example A) to dairy yoghurts 1 and 2.

[0205] The consumers were questioned on pleasant texture in mouth, unctuous texture, and consistency in mouth. Results of the sensory test are presented in Table 2 and Table 3. The panel of tasters found that the plant-based composition according to the disclosure has a more pleasant texture in mouth versus the dairy equivalent in both countries and for both consumer target groups (dairy high protein consumers) and plant-based yogurt consumers. The plant-based composition according to the disclosure also has an unctuous texture the target groups like and a higher JAR score in thick consistency in mouth. Table 2. Texture evaluation in country 1

[0206] Table 3. Texture evaluation in country 2

[0207] The inventor was surprised to note that amongst both the dairy and plant-based consumers the plantbased product out-performed the dairy product.

Claims

CLAIMS1. A process for the preparation of a fermented plant-based composition comprising a) providing a mixture comprising a vegetal base and lactic acid bacteria; and b) fermenting the mixture to provide a fermented plant-based composition having a pH of 5 or lower, wherein the vegetal base comprises 1-10% w / w soy protein, 0.1-.5% w / w faba protein and 0.1- 5% w / w fat.

2. A process according to claim 1, further comprising hydrolysis with at least one protease.

3. A process according to any preceding claim further comprising at least one step of heat treatment before or after hydrolysis.

4. A process according to any preceding claim further comprising at least one step of cooling after fermentation.

5. A fermented plant-based composition comprising 1-10% w / w soy protein, 0.1-5% w / w faba protein and 0.1-5% w / w fat wherein the fermented plant-based composition has a viscosity greater than 800 mPa.s.

6. A composition or base according to any preceding claim comprising 6-8% w / w soy protein, 0.5- 2% w / w faba protein and 1.5-3% w / w fat.

7. A fermented composition according to any preceding claim further comprising 1-20 % w / w added sugar.

8. The fermented plant-based composition according to any preceding claim, wherein the fermented plant-based composition has a viscosity comprised between 800 and 3500 mPa.s.

9. A fermented composition according to any preceding claim having a pH of 4-5.

10. A plant-based dairy alternative comprising a fermented plant-based composition as defined in any one of the preceding claims.

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