Fermented food composition comprising at least one plant-based food matrix

Abstract

The present invention relates to fermented food compositions such as yogurt compositions, fermented beverages or ready-to-drink compositions, comprising comprising at least one plant-based food matrix, said matrix is free from thickening agents, emulsifying agents and / or stabilizing agents The invention also relates to a method for producing said fermented food compositions.

Description

[0001] FERMENTED FOOD COMPOSITION COMPRISING AT LEAST ONE PLANT-BASED FOOD MATRIX

[0002] Field of the invention

[0003] The present invention relates to fermented food compositions such as yogurt compositions, fermented beverages or ready-to-drink compositions, comprising at least one plant-based food matrix, said matrix is free from thickening agents, emulsifying agents and / or stabilizing agents.

[0004] The invention also relates to a method for producing said fermented food compositions.

[0005] Background

[0006] Certain consumers wish to consume less dairy products or do not want to consume milk, for example, because of its animal origin, due to lactose intolerance or due to dairy allergies. They may also see potential environmental sustainability issues. As a consequence, consumers seek alternatives to dairy products with the consumption of plant-based or hybrid dairy / plant-based products.

[0007] A major part of the plant-based yogurt analogues, fermented beverages or ready-to-drink (RTD) analogues on the market contain thickening agents, emulsifying agents and / or stabilizing agents. However, thickening agents, emulsifying agents and / or stabilizing agent are often rejected by consumers for health, nutritional and sustainability reasons.

[0008] Several patent applications such as WO 2021 / 260125 disclose fermented plant-based food composition such as plant-based yogurts or RTD comprising less or being free from any of these thickening agents, emulsifying agents and / or stabilizing agents.

[0009] However, the taste and the mouthfeel of the fermented food compositions with less or free from thickening agents, emulsifying agents and / or stabilizing agents hardly come close to the taste and the mouthfeel of the fermented full dairy compositions.

[0010] In addition, fermented food compositions such as yogurts shall be stored under chilled conditions such a, that-is-to-say at a temperature of 1°C to 8°C and have a shelf-life of 30 days under chilled conditions while being stable during the storage conditions. They shall also be stored under chilled condition (e.g. in a fridge) and shall be directly consume after taking it out of the fridge to avoid any sanitary and hygienic risks.

[0011] Thus, there is a need to provide a fermented food composition comprising a plant-based food matrix free from thickening agents, emulsifying agents and / or stabilizing agents, said fermented food compositions have an improved taste profile, a good mouthfeel and which is stable during storage, especially stable during storage without phase separation, creaming, gelation and sedimentation, and retains a constant viscosity during storage conditions.

[0012] Summary of the invention

[0013] In a first aspect, the invention relates to a fermented food composition comprising a plant-based food matrix free from thickening agents, emulsifying agents and / or stabilizing agents.

[0014] In a second aspect, the invention relates to a method for producing a fermented food composition comprising the steps of: a) preparing the food composition, b) heat-treating the food composition obtained at step a) at a temperature from 50°C to 100°C for 1 minute to 30 minutes, c) inoculating the heat-treated food composition obtained at step b) with at least one starter culture and fermenting said matrix until reaching a pH from 4.0 and 4.7 to obtain a fermented food composition.

[0015] The inventors have shown that the fermented food composition of the present invention achieves the objective of the present invention and - in particular - that a fermented food composition comprising a plant-based food matrix free from thickening agents, emulsifying agents and / or stabilizing agents achieves the objective of the present invention. The fermented food composition of the present invention was found to have a pleasant taste and texture profiles. The fermented food composition of the present invention was further found to be surprisingly stable during storage under chilled conditions and to retain its viscosity during storage. Brief Description of the Drawings

[0016] Figure 1 discloses the evolution of pH and acidity (°D) of the compositions according to the invention after 1, 14, or 28 days of storage at 8°C.

[0017] Figure 2 discloses the viscosity of Hybrid and Plant-based compositions according to the invention after 24 h of storage at 8 °C.

[0018] Figure 3 shows the creamy and thick texture of fermented food composition according to the invention.

[0019] Detailed Description of the Invention

[0020] As used in this specification, the words “comprises”, “comprising”, and similar words, are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean “including, but not limited to”.

[0021] The expressions “comprised between X and Y” and “from X to Y” include boundaries, unless explicitly stated otherwise. These expressions mean that the target range includes the X and Y values, and all values from X to Y.

[0022] As used in this specification, all the percentages are by weight (wt%) of the total weight of the composition unless expressed otherwise. All ratios expressed herein are on a weight / weight (w / w) basis unless expressed otherwise.

[0023] The present invention relates to a fermented food composition comprising a plant-based food matrix free from thickening agents, emulsifying agents and / or stabilizing agents.

[0024] For example, the thickening agents and stabilizing agents can be selected in the group consisting of arabic gum, gelatin, modified starch, agar agar, carrageenans, gum guar, alginates.

[0025] For example, the emulsifying agents can be selected in the group consisting of of mono- and diglycerides (MDGs), stearoyl lactylates, sorbitan esters, polyglycerol esters, sucrose esters, lecithin and combinations thereof, preferably is lecithin. Advantageously, the lecithin is hydrolyzed lecithin.

[0026] The term “food” shall be understood in accordance with Codex Alimentarius as any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of "food" but does not include cosmetics or tobacco or substances used only as drugs.

[0027] The term “food composition” shall be understood as a food composition selected in the group consisting of plant-based milk, plant-based yogurt, plant-based ready-to-drink beverages, plant-based beverages, hybrid milk, hybrid yogurt, hybrid ready-to-drink beverages, hybrid beverages.

[0028] The term “hybrid” as mentioned above refers to a product comprising both dairy product and plant-based product.

[0029] The term “plant-based” shall be understood for the purpose of the present invention to comprise parts of plants that are consumed by humans or other animals as food, for example cereals, fruits and / or vegetables.

[0030] By “chilled”, it is understood a fermented food composition which has a shelf-life of several days when stored under chilled conditions. The term “chilled conditions” refers to temperatures ranging from 2°C to 14°C, preferably from 2°C to 10°C, more preferably from 4°C to 8°C. Especially, a chilled fermented food composition has a shelf-life of at least 25 days, preferably of at least 30 days when stored under chilled conditions. These storage temperatures relate to the storage of the product before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the product under the same chilled conditions until consumption, for example in a refrigerator.

[0031] The fermented food composition according to the invention is stable and retains its viscosity during storage under chilled conditions.

[0032] The term “stable” means that the composition according to the invention does not exhibit any phase separation, creaming, gelation and sedimentation during storage, i.e., under chilled conditions. In one embodiment, the fermented food composition has a pH below 4.7, preferably a pH of 4.0 - 4.7. The pH level may be obtained via the fermentation of the product and provides a safe product when the pH is below 4.7.

[0033] In one embodiment, the fermented food composition comprising a plant-based food matrix free from thickening agents, emulsifying agents and / or stabilizing agents, wherein the plant-based food matrix comprises at least one cereal ingredient.

[0034] In one preferred embodiment, the cereal ingredient is selected in the group consisting of cereal flour, cereal bran powder, pseudo-cereal flour, or a combination thereof. Advantageously, the cereal ingredient is cereal flour.

[0035] According to the invention, the cereal flour may be non-hydrolysed cereal flour, partially hydrolysed cereal flour or a combination thereof.

[0036] In a more preferred embodiment, the cereal flour is non-hydrolysed cereal flour. The non-hydrolysed cereal flour may be wholegrain cereal flour.

[0037] In another preferred embodiment, the cereal ingredient is selected from the group consisting of oat, quinoa, buckwheat, amaranth, barley, rye, wheat, rice or a combination thereof. Advantageously, the cereal ingredient is rice.

[0038] In one embodiment, the plant-based food matrix comprises from 1 to 10wt%, preferably from 1 to 7wt%, more preferably from 1 to 5wt.% of cereal ingredient with respect to the total weight of the plant-based food matrix.

[0039] In one embodiment, the plant-based food matrix further comprises at least one plant protein.

[0040] In one embodiment, the plant protein is selected in the group consisting of pulse protein, cereal protein, leguminous protein, single cell protein, or a combination thereof.

[0041] In one preferred embodiment, the plant protein is selected in the group consisting of pea protein, fava bean protein, soy protein, canola protein, lentil protein, or a combination thereof. Advantageously, the plant protein is soy protein.

[0042] According to the invention, the plant proteins are available as hydrolysates, native protein, concentrates and isolates. The term “isolate” means that other non-protein components have been partially removed to "isolate" the protein. Isolates are typically around 80% protein (dry basis). This is calculated using the Kjeldahl method.

[0043] In one more preferred embodiment, the plant protein is soy protein isolate.

[0044] In one embodiment, the plant-based food matrix comprises from 1 to 10wt%, preferably from 1 to 8wt%, more preferably from 1 to 3wt.% of plant protein with respect to the total weight of the plant-based food matrix.

[0045] In one embodiment, the plant-based food matrix further comprises a plant-based liquid ingredient selected in the group consisting of plant-based cream alternative, plant-based milk alternative, plant-based water or a combination thereof, preferably plant-based cream alternative. Examples of plant-based cream alternative include almond cream, cashew cream, coconut cream, hazelnut cream, peanut cream, sunflower cream, and mixtures thereof. Examples of plant-based milk alternative include almond milk, banana milk, cashew milk, chestnut milk, coconut milk, hazelnut milk, flaxseed milk, hemp seed milk, lupine milk, oat milk, peanut milk, pine nut milk, pistachio milk, rice milk, sesame seed milk, sunflower seed milk, walnut milk and mixtures thereof. Examples of plantbased water include coconut water.

[0046] Advantageously, the plant-based liquid ingredient is coconut cream.

[0047] In one preferred embodiment, the plant-based food matrix comprises from 1 to 20wt%, preferably from 1 to 12wt%, more preferably from 2 to 10wt.% of plant-based liquid ingredient with respect to the total weight of the plant-based food matrix.

[0048] The combination of the plant-based liquid ingredient, the plant protein and the cereal ingredient according to the invention provides to the plant-based food matrix a good taste profile, a creaminess and the appearance and texture of a fermented dairy product.

[0049] In one embodiment, the fermented food composition further comprises at least one dairy ingredient.

[0050] By “dairy ingredient”, it is understood ingredients which are originated from non-human mammal milk, such as cow milk, goat milk, ewe milk, camel milk, donkey milk. For avoidance of doubt, the term “dairy ingredient” includes milk, i.e. non-human mammal milk, preferably cow milk. Preferably, the dairy ingredients are originated from cow milk.

[0051] In one embodiment, the dairy ingredient is selected from the group consisting of liquid milk, milk fat, milk powder, milk proteins, dairy curd, cream, buttermilk, butter, condensed milk and combinations thereof.

[0052] Preferably, the dairy ingredient is selected from the group consisting of liquid milk, milk fat, cream, butter and combinations thereof.

[0053] Advantageously, the dairy ingredient is cream.

[0054] The liquid milk is selected from the group consisting of whole milk, semi-skimmed milk, a skimmed milk and combinations thereof.

[0055] The dairy curd corresponds to the dairy coagulum, optionally strained, which is obtained by treating dairy ingredients such as milk with rennet and / or lactic acid strains. Examples of milk proteins include casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof.

[0056] Furthermore, the milk proteins may include, for example, sweet whey, acid whey, a- lactalbumin, P-lactoglobulin, bovine serum albumin, acid casein, caseinates, a-casein, P-casein, and / or y-casein. The dairy component may also further comprise water in addition to the dairy ingredient(s).

[0057] In one embodiment, the fermented food composition further comprises from 1 to 15wt%, preferably from 1 to 12wt%, more preferably from 2 to 10wt.% of dairy ingredient with respect to the total weight of the fermented food composition.

[0058] In one other embodiment, the fermented food composition further comprises from 10 to 95wt%, preferably from 30 to 95wt%, more preferably from 40 to 95wt.% of dairy ingredient with respect to the total weight of the fermented food composition.

[0059] The inventors have also found that the addition of the plant-based food matrix in the fermented food composition comprising at least one dairy ingredient allows to obtain a hybrid fermented food product with an improved taste profile, a good mouthfeel while being stable without increasing the viscosity profile during storage conditions. In one embodiment, the fermented food composition further comprises at least one additional ingredient selected from the group consisting of sugar, fiber, vegetable or nut oil, fruit puree, flavor ingredient, fortification ingredient and combinations thereof.

[0060] In another embodiment, the fermented food composition comprises from 1 to 40%, preferably from 1 to 35%, more preferably from 10 to 35% of additional ingredient with respect to the total weight of the fermented food com.

[0061] Many sugars can be used for this purpose. Preferably, the sugar is from sugar cane or beet.

[0062] For example, the fortification ingredient is selected from the group consisting of vitamin A, vitamin Bl, vitamin B2, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, sodium, phosphorous, iodine, magnesium, copper, zinc, iron, manganese, chloride, potassium, selenium, chromium, molybdenum, taurine and L-camitine.

[0063] For example, the vegetable or nut oil is selected from the group consisting of soybean oil, sunflower oil, rapeseed oil, peanut oil, flaxseed oil, olive oil, coconut oil and combinations thereof.

[0064] For example, the fiber is selected from the group consisting of inulin, fibersol, cellulose and combinations thereof.

[0065] For example, the flavor ingredient is selected from the group consisting of milk mouthfeel flavor, vanilla flavor, coconut flavor, almond flavor, fruit flavors, cocoa, or combinations thereof.

[0066] The presence and amount of the specific fortification ingredient(s) may vary depending on the intended fortification and the targeted consumer. In any case, fortification levels should respect the applicable regulation.

[0067] In one embodiment, the fermented food composition further comprises water.

[0068] In one preferred embodiment, the fermented food composition further comprises from 50 to 90wt%, preferably from 60 to 90wt%, more preferably from 70 to 90wt.% of water with respect to the total weight of the fermented food composition.

[0069] In one embodiment, the fermented food composition further comprises at least one lactic acid-producing bacteria selected from the group consisting of: Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Bifidobacterium, Lactiplantibacillus, preferably selected from the group consisting of Lactobacillus, Lactococcus, Streptococcus, and Bifidobacterium, further preferably selected from the group Lactobacillus, Streptococcus and Lactococcus, most preferably Streptococcus and Lactobacillus.

[0070] The invention also relates to a method for producing a fermented food composition comprising the steps of: a) preparing the food composition, b) heat-treating the food composition obtained at step a) at a temperature from 50°C to 100°C for 1 minute to 30 minutes, c) inoculating the heat-treated food composition obtained at step b) with at least one starter culture and fermenting said matrix until reaching a pH from 4.0 and 4.7 to obtain a fermented food composition.

[0071] In one embodiment, the step a) of preparing the food composition further comprises a step al) of preparing a dispersion of at least one plant protein in water and a step a2) of preparing a dispersion of at least one cereal ingredient in water.

[0072] Advantageously, the step al) of preparing a dispersion of at least one plant protein and at least one dairy ingredient and / or at least one additional ingredient in water.

[0073] Advantageously, the step a2) of preparing a dispersion of at least one cereal ingredient and at least one additional ingredient in water.

[0074] In one embodiment, the steps al) and a2) are carried out simultaneously.

[0075] In one preferred embodiment, the step al) is carried out at a temperature ranging from 15 °C to 60°C for 2 minutes to 40 minutes, preferably at a temperature ranging from 20 °C to 60°C for 10 minutes to 40 minutes.

[0076] In one embodiment, the step al) is carried out in a mixing device at a speed comprised between 400 and 100 rpm, preferably between 500 andl800 rpm, more preferably between 600 and 1000 rpm.

[0077] In one preferred embodiment, the step a) further comprises an additional step a3) of homogenizing the dispersion obtained at step al).

[0078] In this specific embodiment, the step a3) of homogenizing is carried out at a temperature ranging from 40 °C to 80 °C, more preferably from 50 °C to 60 °C.

[0079] In this specific embodiment, the step a3) of homogenizing is carried out at a pressure ranging from 100 to 300 bars, preferably from 150 to 250 bars.

[0080] In one preferred embodiment, the step a2) is carried out at a temperature ranging from 15 °C to 30 °C for 2 minutes to 40 minutes, preferably at a temperature ranging from 20 °C to 25 °C for 10 minutes to 40 minutes.

[0081] In one embodiment, the step a2) is carried out in a mixing device at a speed comprised between 50 and 1000 rpm, preferably between 50 and 900 rpm, more preferably between 50 and 700 rpm.

[0082] In one preferred embodiment, the step a) further comprises an additional step a4) of heating the dispersion obtained at step a2).

[0083] In this specific embodiment, the step a4) of heating is carried out at a temperature ranging from 40 °C to 80 °C for 2 minutes to 40 minutes, more preferably from 60 °C to 80 °C for 10 minutes to 40 minutes.

[0084] In one embodiment, the step a) further comprises a step a5), wherein the dispersions obtained at steps al) and a2) or at steps a3) and a4) are mixed together at a speed comprised between 10 and 100 rpm, preferably between 20 and 80 rpm, more preferably between 40 and 60 rpm to obtain the food composition.

[0085] In one embodiment, the step a5) is carried out at a temperature ranging from 50 °C to 80°C for 2 minutes to 30 minutes, preferably at a temperature ranging from 50 °C to 70°C for 2 minutes to 20 minutes.

[0086] In one preferred embodiment, the step b) is carried out at a temperature from 85°C to 95°C for 3 minutes to 7 minutes. Preferably, the step b) is carried out at a temperature of 92°C for a time of 6 minutes. The step b) is performed for hygiene and quality purposes. Indeed, this heat treatment inactivates unwanted micro-organisms in the food composition, such as bacteria, yeast, or moulds that may affect negatively the organoleptic properties of the fermented food composition, or that may be pathogenic.

[0087] In one embodiment, the step b) further comprises an additional step bl) of high-shear mixing the heat-treated composition at a at a temperature ranging from 30 °C to 60 °C, more preferably from 40 °C to 50 °C.

[0088] In one preferred embodiment, the step bl) is carried out at a speed comprised between 4000 and 15000 rpm, preferably between 5000 and 12000 rpm, more preferably between 8000 and 12000 rpm.

[0089] In one embodiment, the step c) is carried out with at least one starter culture.

[0090] In one preferred embodiment, the starter culture consists of one or more lactic acid bacteria strains. Preferably, the starter culture consists of one or more thermophilic lactic acid bacteria strains. The term “thermophilic lactic acid bacteria strains” refers to lactic acid bacteria strains having an optimal growth at a temperature between 30°C and 45°C. Most preferably, the starter culture is selected from the group consisting of: Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Bifidobacterium, Lactiplantibacillus, preferably selected from the group consisting of Lactobacillus, Lactococcus, Streptococcus, and Bifidobacterium, further preferably selected from the group Lactobacillus, Streptococcus and Lactococcus, most preferably Streptococcus and Lactobacillus.

[0091] In one embodiment, the method further comprises a step d) of filing the fermented food composition obtained in step c) in yogurts pots.

[0092] The technical features of the fermented food composition as above described can be applied to the second aspect of the invention.

[0093] Examples

[0094] The present invention is illustrated further herein by the following non-limiting examples.

[0095] General method to prepare a fermented food composition according to the invention

[0096] - preparing a dispersion of at least one plant protein in water and optionally comprising at least one dairy ingredient and / or at least one additional ingredient, said dispersion is obtained by mixing the at least one plant protein in water at a speed comprised between 600 and 1000 rpm and at a temperature ranging from 20 °C to 60°C for 10 minutes to 40 minutes and followed by homogenizing at a temperature ranging from 50 °C to 60 °C and at a pressure ranging from 100 to 300 bars, - preparing a dispersion of at least one cereal ingredient in water, said dispersion is obtained by mixing the at least one cereal ingredient in water at a speed comprised between 50 and 700 rpm and at a temperature ranging from 20 °C to 25°C for 10 minutes to 40 minutes and followed by heating at a temperature ranging from 60 °C to 80 °C for 10 minutes to 40 minutes,

[0097] - mixing together the two dispersions prepared previously at a speed comprised between 40 and 60 rpm and at a temperature ranging from 50 °C to 70°C for 2 minutes to 20 minutes to obtain a food composition,

[0098] - heat-treating said food composition at a temperature ranging from 85°C to 95°C for 3 minutes to 7 minutes followed by high-shear mixing the heat-treated food composition at a speed comprised between 8000 and 12000 rpm and at a temperature ranging from 40 °C to 50 °C,

[0099] - inoculating the heat-treated food composition with at least one starter culture and fermenting in an incubator at a temperature comprised between 30°C and 45 °C until reaching a pH ranging from 4.0 and 4.7 to obtain a fermented food composition,

[0100] - filing the fermented food composition obtained previously in yogurts pots.

[0101] Materials

[0102] The following examples were prepared with the materials listed here below following the general method above described.

[0103] Example 1: Fermented hybrid food composition Cl according to the invention

[0104] Composition Cl was prepared following the general method above described with the ingredients listed in Table 1 with the corresponding proportion.

[0105] The percentages correspond to weight percent with regards to the total weight of the composition.

[0106] Table 1. Composition Cl

[0107] Example 2 : Fermented plant-based food composition C2 according to the invention

[0108] Composition C2 was prepared following the general method above described with the ingredients listed in Table 2 with the corresponding proportion.

[0109] The percentages correspond to weight percent with regards to the total weight of the composition.

[0110] Table 2. Composition C2 Example 3: Characterization of the compositions Cl and C2

[0111] The pH, acidity, and viscosity of the compositions Cl and C2 were analyzed at day 1, 14, and / or 28 of storage at 8°C. The pH of the compositions was measured with a pH meter Seven Multi™, equipped with an electrod InLab Expert Pro with an accuracy of ±0.02. All measurements were corrected to 25 °C.

[0112] Acidity was measured with a TITRIM7TRE Titrando 888 equipped with a Metrohm electrode by titration with a NaOH solution at a molar concentration of N / 9. Acidity was expressed as degrees Domic (°D) where 1°D equals 0.01g of lactic acid per 100 g product.

[0113] Viscosity was measured with a Brookfield viscometer model DVII+ equipped with a set of seven RV / HA / HB spindles. The appropriate combination of spindle / speed rotation was selected based on the achievement of a torque between 10 and 100%. Samples were analysed at 8 °C without stirring nor shaking before the measurement.

[0114] Acidity and pH of the compositions Cl and C2 were stable over the period of 28 days as shown in Figure 1.

[0115] The viscosities of the compositions Cl and C2 were measured before and after 24 h of storage at 8 °C as shown in Figure 2. Both compositions showed the same range viscosity during this period, indicating that the compositions Cl and C2 are stable throughout storage. This stability is confirmed as visually perceived by the lack of syneresis.

[0116] In addition, the composition Cl was with the texture targets for thickness and creaminess expected for full dairy yogurts as shown in Figure 3.

Claims

Claims1. A fermented food composition comprising a plant-based food matrix free from thickening agents, emulsifying agents and / or stabilizing agents.

2. A fermented food composition according to claim 1, wherein the fermented food composition has a pH below 4.6, preferably a pH of 4.0 - 4.7.

3. A fermented food composition according to claim 1 or 2, wherein the plant-based food matrix comprises at least one cereal ingredient.

4. A fermented food composition according to any of claims 1 to 3, wherein the cereal ingredient is selected in the group consisting of cereal flour, cereal bran powder, pseudo-cereal flour, or a combination thereof.

5. A fermented food composition according to any of claims 1 to 4, wherein the cereal ingredient is selected from the group consisting of oat, quinoa, buckwheat, amaranth, barley, rye, wheat, rice or a combination thereof.

6. A fermented food composition according to any of claims 1 to 5, wherein the plant-based food matrix comprises from 1 to 10wt%, preferably from 1 to 7wt%, more preferably from 1 to 5wt.% of cereal ingredient with respect to the total weight of the plant-based food matrix.

7. A fermented food composition according to any of claims 1 to 6, wherein the plant-based food matrix further comprises at least one plant protein.

8. A fermented food composition according to any of claims 1 to 7, wherein the plant protein is selected in the group consisting of pulse protein, cereal protein, leguminous protein, single cell protein, or a combination thereof.

9. A fermented food composition according to any of claims 1 to 8, wherein the plant-based food matrix comprises from 1 to 10wt%, preferably from 1 to 7wt%, more preferably from 1 to 5wt.% of cereal ingredient with respect to the totalweight of the plant-based food matrix.

10. A fermented food composition according to any of claims 1 to 9, wherein the fermented food composition further comprises at least one dairy ingredient.

11. A fermented food composition according to any of claims 1 to 10, wherein the dairy ingredient is selected from the group consisting of liquid milk, milk fat, milk powder, milk proteins, dairy curd, cream, buttermilk, butter, condensed milk and combinations thereof.

12. A fermented food composition according to any of claims 1 to 11, wherein the fermented food composition further comprises at least one additional ingredient selected from the group consisting of sugar, fiber, vegetable or nut oil, fruit puree, flavor ingredient, fortification ingredient and combinations thereof.

13. A fermented food composition according to any of claims 1 to 12, wherein the fermented food composition comprises from 1 to 40%, preferably from 1 to 35%, more preferably from 10 to 35% of additional ingredient with respect to the total weight of the fermented food composition.

14. A method for producing a fermented food composition according to any of claims 1 to 13 comprising the steps of: a) preparing the food composition, b) heat-treating the food composition obtained at step a) at a temperature from 50°C to 100°C for 1 minute to 30 minutes, c) inoculating the heat-treated food composition obtained at step b) with at least one starter culture and fermenting said matrix until reaching a pH from 4.0 and 4.7 to obtain a fermented food composition.

15. A method according to claim 14, wherein the step a) of preparing the food composition further comprises a step al) of preparing a dispersion of at least one plant protein in water and a step a2) of preparing a dispersion of at least one cereal ingredient in water.

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