Plant-based alternative to cheese

Pediococcus pentosaceus strains are used to ferment pea protein, addressing the challenge of off-flavors in plant-based cheese by converting undesirable compounds, thereby enhancing the taste and sensory properties of dairy-free cheese alternatives.

WO2025207872A1PCT designated stage Publication Date: 2025-10-02CARGILL INC
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Patent Information

Application Number
PCT/US2025/021730
Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
Priority Date
2024-03-28
Filing Date
2025-03-27
Publication Date
2025-10-02

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Abstract

The present invention relates to a composition comprising Pediococcus pentosaceus strains. The invention also relates to a culture comprising Pediococcus pentosaceus strains and use of Pediococcus pentosaceus strains as a culture for fermentation. The present invention also relates to a fermented plant protein, a composition comprising a plant protein and Pediococcus and method of producing the fermented plant protein or composition. The invention also relates to a food product comprising the fermented plant protein or composition.
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Citation Information

Patent Citations

  • Lactobacillus plantarum and application thereof in preparation of plant condensed yogurt and improvement of intestinal flora

    CN112538439A

  • Pediococcus pentosaceus and application thereof

    CN113151064A

  • Plant-based yogurt

    US20200367522A1

  • Plant-based yogurt product

    WO2022180070A1

  • Non-dairy fermented food product

    WO2022188959A1