Fermented food or beverage products or components thereof, and methods of making the same

Abstract

The present disclosure relates to a method of preparing a fermented food or beverage product, or component thereof. In particular, the fermented food or beverage product, or component thereof is a suitable alternative or substitute for coffee and coffee-based products. Such fermented food or beverage products, or components thereof, methods of making beverages therefrom and uses thereof are also disclosed.

Description

[0001] FERMENTED FOOD OR BEVERAGE PRODUCTS OR COMPONENTS THEREOF, AND METHODS OF MAKING THE SAME

[0002] Technical field of the invention

[0003] The present disclosure relates to a fermented food or beverage product or a component thereof, and methods of making the fermented food or beverage product or a component thereof. In particular, the product or component thereof provides a consumer with an experience that mimics coffee and / or coffee-based products. Alternatively, the product or component thereof, may be suitable for mixing and / or adding to coffee or a coffee-based product.

[0004] Background of the invention

[0005] The consumption of roasted coffee beans and the preparation of beverages from ground coffee beans is an ancient practice. Nowadays, coffee and coffee-based products are widely consumed on a regular basis. Demand for coffee and coffee-based products has markedly increased in the last decades, particularly due to adoption and increased consumption in markets where coffee has not traditionally been consumed. The characteristic sensory and / or organoleptic properties of coffee are directly linked to the nature of the coffee beans, the processing of the beans, particularly the roasting process, and the final preparation of the coffee beverage or other coffee product.

[0006] Alternative options for coffee and coffee-based products, made from ingredients other than coffee beans, have been explored throughout history for a variety of reasons such as scarcity or limited supply of coffee beans, high cost, and the desire to avoid caffeine. Examples of these alternatives include chicory in Europe, acorns in North America and yerba mate in South America. These substitutes often share some structural or compositional similarities with coffee beans and are frequently processed in a similar manner to coffee beans in an effort to create a beverage that resembles coffee. For instance, these alternative materials may be harvested, cleaned, roasted, ground, and extracted in the same way as coffee beans. However, previous coffee substitute materials or alternatives have not had the same structure or composition as green coffee beans and the resulting beverages have not accurately mimicked the sensory properties of coffee in a manner that consumers have preferred. Despite undergoing traditional coffee bean processing methods, these coffee substitutes do not fully replicate or come close to the familiar coffee experience. While being a recipient of the effects of climate change, coffee is also a large GHG emitter that contributes to climate change which is threatening the crop itself and the coffee product's existence. In fact, 60% of the world's supply of coffee is at risk of extinction due to the dramatically shifting climate where coffee is produced. Thus, the demand for alternatives to coffee is exponentially growing, mostly due to an increasing awareness of sustainability, increased costs due to higher demand and limiting supply due to fluctuating production from climate change, seasonal effects and pests, and caffeine avoidance. Consumers are looking for coffee alternatives that can provide a similar experience but are not based on coffee beans. Accordingly, there is a clear need for development of coffee alternatives that provide the consumers with an organoleptic and / or sensory experience similar to that experienced with coffee.

[0007] Summary of the invention

[0008] The development of coffee alternatives is driven mainly by the sustainability agenda, increased cost of coffee and caffeine avoidance. However, the coffee alternatives available on the market today fail to meet the organoleptic expectations of the consumers. The present disclosure is based on the surprising discovery that certain organoleptic properties of an alternative coffee product or beverage prepared from such an alternative coffee product may be altered to produce an organoleptic and / or sensory experience more akin to that of coffee by fermenting the constituent components, for example during or before preparation of such product. In particular, fermentation by at least one fungal species of the genus Aspergillus was found to be particularly useful in fermenting constituent components of an alternative coffee product, to produce an organoleptic and / or sensory experience akin to that of coffee.

[0009] The present disclosure relates to a method of preparing such a fermented food or beverage, or a component thereof. The fermented food or beverage, or component thereof, being particularly advantageous as it presents or provides a consumer with an organoleptic and / or sensory experience akin to or similar to that of coffee or a coffee-based product or can be suitably mixed or blended with coffee to provide a product that is similar to pure coffee. The present disclosure also provides such fermented food or beverage products.

[0010] Thus, an object of the present disclosure relates to the provision of a simple method for preparing a fermented food or beverage, or a component thereof, presenting or providing an organoleptic and / or sensory experience akin to or similar to that of coffee or a coffeebased product.

[0011] Another object of the present disclosure relates to the provision of such fermented foods or beverages, or components thereof.

[0012] Thus, a first aspect of the present disclosure provides a method of preparing a fermented food or beverage product, or a component thereof, the method comprising the steps of:

[0013] (i) providing a cereal grain component;

[0014] (ii) mixing said cereal grain component with at least one fungal species of the genus Aspergillus and a protein component, to obtain a first mixture;

[0015] (iii) incubating said first mixture at a temperature and humidity suitable for fermentation by said fungal species, to obtain a fermented mixture;

[0016] (iv) roasting said fermented mixture to obtain a roasted fermented mixture;

[0017] (v) providing separately a plant material component;

[0018] (vi) roasting said plant material component to obtain a roasted fermented mixture; and

[0019] (vii) mixing said roasted fermented mixture with said roasted plant material component, thereby obtaining a fermented food or beverage product or component thereof.

[0020] A second aspect of the present disclosure relates to a fermented food or beverage product, or a component thereof, obtained or obtainable by the methods as described herein.

[0021] A third aspect of the present disclosure relates to a fermented food or beverage product, or a component thereof, comprising

[0022] (i) a roasted fermented mixture comprising a cereal grain component and a protein component,

[0023] (ii) a roasted plant material component, and

[0024] (iii) at least one fungal species of the genus Aspergillus.

[0025] A fourth aspect of the present disclosure relates to a method of making a beverage, comprising: (i) providing the fermented food or beverage product, or a component thereof, according to the second and / or third aspects of the disclosure,

[0026] (ii) adding a liquid, and

[0027] (iii) obtaining a beverage.

[0028] Brief description of the figures

[0029] Figure 1 shows a process flow-chart disclosing a non-limiting embodiment of the method of preparing a fermented food or beverage product, or a component thereof according to the present disclosure. In particular Figure 1 shows an embodiment of the disclosure wherein the cereal grain component comprises oats, the protein component comprises carob protein, the at least one fungal species comprises Aspergillus Oryzae or Aspergillus Sojae, and the plant material component comprises date seeds. Reference to "Koji" in Figure 1 refers to at least one species of Aspergillus Oryzae or Aspergillus Sojae; reference to "carob" refers to carob protein powder.

[0030] Figure 2 is Principal Component Analysis (PCA) bi-plot showing relationships between coffee samples (blue labels - 25C-75R, 50C-50R and 75C-25R) and taste descriptors (red labels - Liking, Sweet, Acidic, Chocolate, Bitter and Nutty) based on average scores. 25C-75R corresponds to 25% coffee and 75% fermented food or beverage product of the present disclosure, 50C-50R corresponds to 50% coffee and 50% fermented food or beverage product of the present disclosure, 75C-25R corresponds to 75% coffee and 25% fermented food or beverage product of the present disclosure and 100C corresponds to 100% coffee.

[0031] Detailed description of the invention

[0032] Definitions

[0033] Prior to outlining the present disclosure in more details, a set of terms and conventions is first defined:

[0034] In the present context, the term "coffee", unless clearly dictated otherwise by context, refers to the plants of the genus coffea (particularly coffea arabica and coffea robusta and products thereof, particularly products of the seeds of such plants. Particularly, a product obtained by roasting, grinding and extracting such seeds in water. The terms "coffee seeds" and "coffee beans" are used herein interchangeably and refer to the seeds of a plant of the genus coffea, particularly coffea arabica and / or coffea robusta.

[0035] In the present context, the terms "coffee alternative" or "coffee substitute" refers to products used as culinary replacements for coffee products, but which do not contain coffee or coffee components. Such products may however contain caffeine.

[0036] In the present context, the term "fermentation" or "fermenting" refers to a process wherein carbohydrates are transformed into a range of metabolites through chemical reactions carried out by microorganisms, such as a bacterial or fungal culture or one or more enzymes derived from said bacterial or fungal cultures. Herein, the carbohydrates are provided in the cereal grain component and the fermentation is carried out, at least, by one fungal species of the genus Aspergillus. Due to the nature of fungal species of the genus Aspergillus, the fermentation may be aerobic fermentation.

[0037] As used herein, the term "roast", "roasted" or "roasting" refers to the process of heating a product, object, component, ingredient, or mixture to a temperature sufficient and for sufficient time for amino acids and reducing sugars in said product, component, object, ingredient or mixture to undergo a Maillard reaction. Typically, such reactions proceed from around 140 to 165 °C.

[0038] In the present context, the term "pasteurization" refers to the process of inactivating and / or killing microorganisms in a product, component, object, ingredient, or mixture by heating said product, component, object, ingredient or mixture to a temperature sufficient for sufficient time to inactivate and / or kill said microorganisms. Typically, pasteurization is carried out by heating to a temperature below about 100 °C.

[0039] In the present context, the term "Water activity (aw)," refers to the art- recognized meaning as commonly understood in the art, e.g., the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as the partial vapor pressure of pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one. In the present context, the terms "organoleptic" and "organoleptic experience" are used herein to refer to the aspects, properties or composition of a product, food, beverage or component thereof, that stimulates one or more sense organs in a subject, typically in a human. In the case of a food or beverage, or component thereof, the organoleptic experience is dictated by gustatory (taste), olfactory (smell), visual appearance, and tactile stimulation (such as texture), provided by the food or beverage, or component thereof. As used herein "mouthfeel" refers to the tactile stimulation (e.g., texture) provided by a food, beverage or component thereof to a consumer.

[0040] In the present context, the terms "sensory" and "sensory experience" are used herein also encompass consumer preference. So, while sensory analysis covers quality control parameters such as taste, smell, visual appearance, and e.g. texture, it also includes and also explores how consumers perceive products.

[0041] The present specification encompasses various descriptions and embodiments of the organoleptic experience or particular organoleptic stimulations of a food or beverage, or component thereof (particularly, the fermented food or beverage, or component thereof) of the disclosure. In certain instances, such organoleptic experience or particular organoleptic stimulation is compared or contrasted to that of coffee or a coffee-based product. Such organoleptic experience or particular organoleptic stimulations of the particular food or beverage, or component thereof, or of coffee or a coffee based product, should be understood as encompassing the organoleptic experience or stimulation regardless of how the food, beverage, component, coffee or coffee-based product is prepared or processed. By way of example, the comparison or contrast may be drawn between a dry fermented food and coffee grounds, or may be drawn between a beverage or infusion prepared as such fermented beverage and a coffee infusion.

[0042] Thus, as used herein the sentence "a fermented food or beverage, or a component thereof, presenting or providing an organoleptic experience akin to or similar to that of coffee or a coffee-based product." relates to a fermented food or beverage, or a component thereof wherein at least one of gustatory, olfactory, visual, and / or tactile stimulation provided by the fermented food or beverage, or a component thereof is similar or the same as to that of coffee or a coffee- based product. As used herein, "comprising no living or viable microorganisms" or "comprising essentially no living or viable microorganisms" is to be understood as a component, volume, space, object or mixture that does not comprise any living microorganisms or any microorganisms that can multiply; or that comprises an abundance of living microorganisms or microorganisms that can multiply, which is below that which can be measured by conventional techniques and / or those techniques currently known in the art.

[0043] The present specification encompasses various descriptions pertaining to the dimensions of entities such as particles, aggregates, or other objects. These dimensions, unless explicitly stated otherwise, should be interpreted as the length at the point of maximum extension. This point of maximum extension is typically along the longest axis of the entity in question. Accordingly, it should be noted that the term "size", as used herein, refers to the greatest linear distance between any two points on the surface of the entity, measured along a straight line passing through the centre of the entity, and extending from one surface point to another.

[0044] Wherever the term "about" is employed herein in the context of amounts, for example absolute amounts, such as numbers, purities, weights, concentrations, sizes, etc., or relative amounts (e.g. percentages, equivalents or ratios), timeframes, and parameters such as temperatures, pressure, etc., it will be appreciated that such variables are approximate and as such may vary by ±10%, for example ± 5% and preferably ± 2% (e.g. ± 1%) from the actual numbers specified. This is the case even if such numbers are presented as percentages in the first place (for example 'about 10%' may mean ±10% about the number 10, which is anything between 9% and 11%).

[0045] Any percentages and ratios are calculated by weight unless otherwise indicated. All percentages, parts and ratios are calculated based on the total composition unless otherwise indicated. Any ratios described herein should be understood as the weight by weight (w / w) ratio of the first mentioned component to the second mentioned component in said ratio, unless clearly dictated otherwise by context.

[0046] In the description of the disclosure various embodiments and / or individual components are disclosed. As will be apparent to the ordinarily skilled practitioner, all combinations of such embodiments and components taught in the disclosure are possible and can result in preferred embodiments of the present disclosure. Detailed description of the invention

[0047] One of the main hurdles for the adoption of coffee alternatives is that coffee alternatives currently available fail to meet the organoleptic expectations of the consumers, and do not provide an organoleptic or sensory experience akin or similar to that of coffee or coffeebased products. The present disclosure is based on the surprising discovery that certain organoleptic properties of a product or beverage prepared from such product may be altered to produce an organoleptic and / or sensory experience more akin to that of coffee by fermenting the constituent components, for example during or before preparation of such product. In particular, fermentation by at least one fungal species of the genus Apsergiiius was found to be particularly useful in fermenting constituent components of a product, to produce an organoleptic and / or sensory experience akin to that of coffee.

[0048] A first aspect of the disclosure provides a method of preparing such a fermented food or beverage, or a component thereof. The fermented food or beverage, or component thereof, being particularly advantageous as it presents or provides an organoleptic and / or sensory experience akin to or similar to that of coffee or a coffee-based product.

[0049] Specifically, a first aspect of the disclosure provides a method of preparing a fermented food or beverage product, or a component thereof, the method comprising the steps of:

[0050] (i) providing a cereal grain component;

[0051] (ii) mixing said cereal grain component with at least one fungal species of the genus Aspergillus and a protein component, to obtain a first mixture;

[0052] (iii) incubating said first mixture at a temperature and humidity suitable for fermentation by said fungal species, to obtain a fermented mixture;

[0053] (iv) roasting said fermented mixture to obtain a roasted fermented mixture;

[0054] (v) providing separately a plant material component;

[0055] (vi) roasting said plant material component to obtain a roasted fermented mixture; and (vii) mixing said roasted fermented mixture with said roasted plant material component, thereby obtaining a fermented food or beverage product or component thereof.

[0056] In some embodiments of the first aspect of the disclosure, the method is for preparing a fermented food or beverage, or a component thereof, presenting or providing an organoleptic and / or sensory experience akin to or similar to that of coffee or a coffee-based product.

[0057] One skilled in the art will appreciate that the organoleptic and / or sensory experience of a food or beverage, or component thereof, is dependent on a subject's perception or sensed experience of said food or beverage, or component thereof through the use of the consumer's sense organs. It will be appreciated that the organoleptic experience of a food or beverage or component thereof is typically most dependent on the gustatory, olfactory, visual and tactile perception of the food or beverage, or component thereof. Accordingly, it is particularly advantageous for said fermented food or beverage product or component thereof, to provide a consumer with gustatory, olfactory, tactile and / or visual stimulation similar to or akin to that of coffee or a coffee-based product.

[0058] Accordingly, in some embodiments said fermented food or beverage product or component thereof comprises a gustatory, olfactory, tactile and / or visual stimulation similar or akin to that of coffee or a coffee-based product. In a preferred embodiment, said fermented food or beverage product or component thereof comprises a gustatory and / or olfactory stimulation similar or akin to that of coffee or a coffee-based product.

[0059] One skilled in the art will appreciate that gustatory and / or olfactory stimulation of a food or beverage or component thereof is determined by chemical agents present is such food or beverage or component thereof, such as aroma and / or flavour compounds. Such aroma and / or flavour compounds may interact with one or more receptors in a subjects gustatory and / or olfactory system to produce the gustatory and / or olfactory stimulation. Accordingly, it may be advantageous for the fermented food or beverage product, or component thereof, of the disclosure or produced by the method of the disclosure to comprise one or more aroma and / or flavour compounds also present in coffee or coffee-based products. In an alternative embodiment, the fermented food or beverage product, or component thereof, comprises one or more aroma and / or flavour compounds not present in coffee or coffee-based products.

[0060] Exemplary desirable flavour and / or aroma compounds include, but are not limited to, volatile molecules responsible for the flavor and aroma of coffee, such as thiols, pyrazines, alcohols, aldehydes, ketones, carboxylic acids, pyrroles, pyridines, furans, diacetyl, furanones, guaiacols, terpenes, phenyls, phenols, and / or esters. Accordingly, in some embodiments the fermented food or beverage product, or component thereof, of the disclosure or produced by the method of the disclosure to comprises one or more, two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, ten or more, fifteen or more, twenty or more, twenty-five or more, thirty or more, thirty-five or more, forty or more, forty-five or more, fifty or more, seventy-five or more, one hundred or more, one hundred and twenty-five or more, one hundred and fifty or more, one hundred and seventy-five or more, two hundred or more, two hundred and twenty-five or more, two hundred and fifty or more, two hundred and seventy-five or more, or three hundred or more aroma and / or flavour compounds also present in coffee or a coffee-based product. In a preferred embodiment, said aroma and / or flavour compounds are selected from the list consisting of thiols, pyrazines, diacetyl, furanones, guaiacols, terpenes, phenyls, phenols, esters and any combination thereof.

[0061] One skilled in the art will further appreciate that the organoleptic experience of the fermented food or beverage product, or component thereof, may also rely on the tactile and / or visual stimulation provided by said food or beverage product, or component thereof. Tactile stimulation may be dependent on one or more texture modifiers, that is, compounds that modify the texture of a solid food product or the rheology of a beverage. It may be particularly advantageous for the fermented food or beverage product, or component thereof, of the disclosure or produced by the method of the disclosure to mimic and or match the tactile stimulation provided by coffee or a coffee-based product, particularly the mouthfeel. Accordingly, in some embodiments the fermented food or beverage product, or component thereof, provides a tactile stimulation similar or akin to that of coffee or a coffeebased product. In a preferred embodiment, the fermented food or beverage product, or component thereof, comprises one or more texture modifiers also present in coffee or coffeebased products. In an alternative embodiment, the fermented food or beverage product, or component thereof, comprises one or more texture modifiers not present in coffee or coffeebased products. Similarly, visual stimulation may be dependent on one or more colorants, that is, compounds that provide and or modify the colour of a solid food product or beverage. It may be particularly advantageous for the fermented food or beverage product, or component thereof, of the disclosure or produced by the method of the disclosure to mimic and or match the visual stimulation provided by coffee or a coffee-based product. By way of example, a beverage may mimic a coffee beverage by providing a brown, low turbidity appearance. Accordingly, in some embodiments the fermented food or beverage product, or component thereof, provides a visual stimulation similar or akin to that of coffee or a coffee-based product. In a preferred embodiment, the fermented food or beverage product, or component thereof, comprises one or more colorants also present in coffee or coffee-based products.

[0062] Preparation of cereal grain component

[0063] One skilled in the art will appreciate that the cereal grain component provided in step (i) of the method of the first aspect of the disclosure may comprise one or more undesirable substances or contaminants, which may affect further steps of the method and / or the characteristics (such as taste) of the fermented food or beverage product or component thereof. Accordingly, in some embodiments the cereal grain component is rinsed, cleansed or otherwise purified prior to step (ii). In one embodiment, said rinsing, cleansing or purifying removes contaminants, excess sugars, and / or excess starch from said cereal grain component . The reason why it is desired to remove excess sugars, and / or excess starch is to favor future fermentation by the fungal species of the complex carbohydrates in the cereal grain component, and minimize fermentation of excess and / or free floating starch or other contaminant substrates that may be present in the unrinsed cereal grain component.

[0064] It will be appreciated that, any living microorganisms in the cereal grain component provided in step (ii) may also negatively influence or affect further steps of the method and / or the fermented food or beverage product or component thereof. In the present context the term microorganisms is to be understood as any living or dormant bacterial and / or fungi strain. Particularly, undesirable living microorganisms may grow or multiply during the incubation of step (iii), leading to deterioration, spoilage or contamination of the fermented food or beverage product or component thereof. Moreover, the growth of undesirable living microorganisms may impact the growth of the at least one fungal strain of the genus Aspergillus. Similarly, enzymes derived from said microorganisms may also be undesirable for the same reasons. It may therefore be advantageous to remove, kill and / or inactivate such microorganisms in the cereal grain component and / or; to remove and / or inactivate any enzymes derived from said microorganisms in the cereal grain component.

[0065] It will be appreciated that many methods and techniques for removing, killing and / or inactivating microorganisms are known in the art and may be applicable to the method of the disclosure. Heat treatment is the most commonly used method of deactivating and / or killing microorganisms on food and food-related products. Accordingly, in some embodiments, the cereal grain component is subject to heat treatment prior to step (ii). In a preferred embodiment, said heat treatment comprises heating the grain component to a sufficient temperature for sufficient time to inactivate and / or kill essentially all microorganisms in said grain component. One skilled in the art will appreciate that the time and temperature needed for such heat treatment to inactivate and / or kill essentially all microorganisms in said grain component, may vary depending on the nature of the grain component, the water content of the grain component, and the nature of the microorganisms in said grain component. Moreover it may be important that the heat treatment does not significantly change the properties of the grain component. For example, it is important the heat treatment does initiate a Maillard reaction.

[0066] In a particular embodiment, said heat treatment comprises a temperature of about 70°C to 120°C, such as about 70°C to about 120°C, about 75°C to about 115°C, about 75°C to about 110°C, about 80°C to about 105°C, about 80°C to about 100°C, about 85°C to about 100°C, or about 85°C to about 95°C. In a preferred embodiment, said heat treatment comprises a temperature of 85°C to about 95°C. In an additional or alternative embodiment, said heat treatment comprises heating the cereal grain component for about 5 minutes to about 60 minutes, such as about 5 minutes to about 60 minutes, about 10 minutes to about 55 minutes, about 15 minutes to about 50 minutes, about 20 minutes to about 45 minutes, about 25 minutes to about 35 minutes. In a preferred embodiment, said heat treatment comprises heating the cereal grain component for about 25 minutes to about 35 minutes.

[0067] In some embodiments, said heat treatment comprises heating said cereal grain component to a temperature of about 70°C to about 120°C for about 5 minutes to about 60 minutes, such as about 75°C to about 115°C for about 6 minutes to about 50 minutes, about 80°C to about 110°C for about 10 minutes to about 45 minutes, about 85°C to about 105°C for about 15 minutes to about 40 minutes, about 85°C to about 100°C for about 20 minutes to about 40 minutes, or about 85°C to about 95°C for about 25 minutes to about 35 minutes. In a preferred embodiment, said heat treatment comprises heating said cereal grain component to a temperature of about 85°C to about 95°C for about 25 minutes to about 35 minutes.

[0068] It will be appreciated that methods and techniques for heating a food or food-related product to inactivate and / or kill microorganisms are well known in the art and may be suitable in the method of the disclosure. In some embodiments, said heat treatment is selected from the group consisting of steaming, pasteurization or blanching. In a preferred embodiment, said heat treatment is steaming.

[0069] It will be appreciated that methods and techniques of detecting the presence of viable and / or living microorganisms on or in food or food-products are well known in the art and advantageously be employed as part of the disclosure to ensure and / or validate that the cereal grain component is free or essentially free from living and / or viable microorganisms. Such techniques include, for example, microscopic studies, isolation and / or culture of samples from said food in bacterial and / or fungal growth mediums, dyes, and chemical or immunological probes. By way of example, a common way of measuring viability of bacteria is by determining the number of colony forming units (CFU) in a sample containing bacteria. Specifically, the sample (such as a sample of the cereal grain component) can be serially diluted and inoculated on suitable bacterial growth medium. After incubation of the bacterial growth medium, the number of colonies on said bacterial growth medium is determined, and the total CFU in the sample is calculated by multiplying with the dilution factor of the specific dilution.

[0070] One skilled in the art will appreciate that it may be advantageous for said cereal grain component to be at a temperature that does not kill and / or inactivate the at least one fungal species of the genus Aspergillus, prior to said cereal grain component being mixed with said at least one fungal species of the genus Aspergillus, in order to allow for fermentation by the fungal species to occur during said incubation in step (iii). Accordingly, in some embodiments the cereal grain component is cooled to about 10°C to 40°C, such as about 10°C to about 40°C, about 15°C to about 40°C, about 20°C to about 35°C, or about 25°C to about 35°C, prior to step (ii). In a preferred embodiment, the cereal grain component is cooled to about 25°C to about 35°C, prior to step (ii).

[0071] In may be convenient and advantageous to mix certain components and / or ingredients used in the method of the disclosure prior to their use. Specifically, where two or more ingredients and / or components are used concomitantly during the method of the disclosure. The at least one fungal species of the genus Aspergillus and the protein component are mixed concomitantly with the cereal grain component in step (ii) of the method, and may therefore advantageously be mixed prior to step (ii). Similarly, mixing of the at least one fungal species of the genus Aspergillus and the protein component, may be advantageous to ensure even mixing of the fungal species throughout the cereal grain component to ensure even growth of the fungal species. Accordingly, in some embodiments, the at least one fungal species of the genus Aspergillus and the protein component is mixed prior to step (ii).

[0072] The mixing in step (ii) or of the at least one fungal species of the genus Aspergillus and the protein component may be any kind of mixing method known in the art.

[0073] One skilled in the art will appreciate that the nature, characteristics, features and organoleptic experience or organoleptic stimulation provided by the fermented food or beverage product or component thereof, will be dependent on the amounts and / or ratios of used for each of its constituent components, including but not limited to, the cereal grain component, the protein component, the at least one fungal species of the genus Aspergillus and the plant material component. Similarly, such amounts and / or ratios of the constituent components may also affect other steps or processes of the method, such as the fermentation by the fungal species. Certain ratios of protein component to cereal grain component were determined to be particularly favorable in producing a fermented food or beverage product, or component thereof, providing organoleptic stimulation or an organoleptic and / or sensory experience akin to or similar to that of coffee or a coffee-based product.

[0074] In a particular embodiment, the ratio (w / w) of the protein component to cereal grain component is in the range of about 20: 1 to about 40: 1, such as about 20: 1 to about 40: 1, about 22: 1 to about 38: 1, about 24: 1 to about 36: 1, about 26: 1 to about 36: 1, about 28: 1 to about 36: 1, about 25: 1 to about 35: 1 or about 30: 1 to about 35: 1. In a preferred embodiment, the ratio (w / w) of the protein component to cereal grain component is in the range of about 30: 1 to about 35: 1.

[0075] Fermentation

[0076] As previously described, the present disclosure is based on the surprising discovery that certain organoleptic properties of a product or beverage prepared from such product may be altered to produce an organoleptic and / or sensory experience more akin to that of coffee by fermenting the constituent components, for example during or before preparation of such product. In particular, fermentation by at least one fungal species of the genus Apsergillus was found to be particularly useful in fermenting constituent components of a product, to produce an organoleptic and / or sensory experience akin to that of coffee.

[0077] It will be appreciated by one skilled in the art that fermentation may alter or enhance specific organoleptic properties of a food product or beverage, or component thereof, by converting certain substrates to other compounds, by metabolizing complex substrates such as carbohydrates and proteins to simple sugars and / or amino acids, or by generating aroma, flavour, texture or colorant compounds, or precursors to such compounds. Thus, the development of aroma, flavour, texture or colorant compounds, or precursors to such compounds are highly dependent on the fungal genus and / or species together with the extend of fermentation. The extend of fermentation depends on the growth and metabolism of the at least one fungal species of the genus Aspergillus.

[0078] Without wanting to be bound by theory, fermentation of the first mixture during step (iii) of the method occurs due to growth and metabolism of the at least one fungal species of the genus Aspergillus. Accordingly, it may be advantageous to increase, enhance or improve fermentation of the first mixture by said at least one fungal species of the genus Aspergillus. Growth and / or metabolic activity of fungal species is well known to be dependent on the availability of nutrients and environmental conditions presented to such fungal species. Growth and / or metabolic activity of any fungal species is dependent on temperature, and specific temperatures lead to peak growth and / or metabolic activity of the fungal species. Most fungal species are mesophiles, and thus grow at temperatures between 25°C to 30°C. Similarly, fungal growth and metabolic activity are affected by the relative humidity conditions during fermentation and / or water activity (aw) of the substrate being fermented.

[0079] It will be appreciated that suitable conditions (temperature, humidity and / or water activity) for fermentation by several fungal species are known in the art, particularly for fungal species commonly used in the preparation of food and or food -products. Accordingly, in some embodiments step (iii) comprises incubating said first mixture at a temperature and humidity suitable for growth and / or metabolic activity of fungal species such as fungal species of the genus Aspergillus and of the species Aspergillus oryzae (A. oryzae) and / or Aspergillus sojae (A. sojae). In some embodiments, step (iii) comprises incubating said first mixture at a temperature in the range of about 20°C to about 45°C, such as about 20°C to about 40°C, e.g. about 20°C to about 35°C, such as about 20°C to about 40°C, about 21°C to about 39°C, about 22°C to about 38°C, about 23°C to about 37°C, about 24°C to about 36°C, or about 25°C to about 35°C. In a preferred embodiment, step (iii) comprises incubating said first mixture at a temperature in the range of about 25°C to about 45°C, even more preferred 35°C to about 45°C.

[0080] In some additional or alternative embodiments, step (iii) comprises incubating said first mixture at a relative humidity in the range of about 80% to about 100%, such as about 80% to about 100%, about 81% to about 99%, about 82% to about 98%, about 83% to about 97%, about 84% to about 96%, or about 85% to about 95%. In a preferred embodiment, step (iii) comprises incubating said first mixture at a relative humidity in the range of about 85% to about 95%.

[0081] In a preferred embodiment, step (iii) comprises incubating said first mixture at a temperature in the range of about 25°C to about 45°C, such as 35°C to about 45°C and a relative humidity in the range of about 85% to about 95%.

[0082] While fermentation by a specific fungal species may occur most efficiently at a specific condition, such as temperature, relative humidity and / or water activity, conditions other that those optimal for fermentation efficiency may be advantageous and desirable as part of the method of the disclosure. By way of example, fermentation at certain conditions may lead to synthesis or metabolism of certain desirable compounds, despite growth and metabolic activity of the fungal species occurring most efficiently at other conditions.

[0083] One skilled in the art will appreciate that the amount of time a fermentation process is carried out will also affect, alter or enhance specific organoleptic properties of a fermented food product or beverage, or component thereof. By way of example, the fermentation process may first essentially comprise of metabolization of simple sugars later followed by metabolization of more complex carbohydrates, which are typically more difficult to metabolize. Accordingly, the amount of time a fermentation processes is carried out for, may lead to distinct production, metabolization and / or synthesis of specific components and / or compounds and may thus affect organoleptic properties of a fermented product. In some embodiments, said first mixture is incubated for about 2 hours to about 100 hours, such as about 2 hours to about 100 hours, about 12 hours to about 90 hours, about 18 hours to about 80 hours, about 24 hours to about 72 hours. In a preferred embodiment, said first mixture is incubated for about 24 hours to about 72 hours. In an additional or alternative embodiment, said first mixture is incubated for about 2 hours, for about 4 hours, for about 6 hours, for about 8 hours, for about 10 hours, for about 12 hours, for about 14 hours, for about 16 hours, for about 18 hours, for about 20 hours, for about 22 hours, for about 24 hours, for about 26 hours, for about 28 hours, for about 30 hours, for about 32 hours, for about 34 hours, for about 36 hours, for about 38 hours, for about 40 hours, for about 42 hours, for about 44 hours, for about 46 hours, for about 48 hours, for about 50 hours, for about 52 hours, for about 54 hours, for about 56 hours, for about 58 hours, for about 60 hours, for about 62 hours, for about 64 hours, for about 66 hours, for about 68 hours, for about 70 hours, for about 72 hours, for about 74 hours, for about 76 hours, for about 78 hours, for about 80 hours, for about 82 hours, for about 84 hours, for about 86 hours, for about 88 hours, for about 90 hours, for about 92 hours, for about 94 hours, for about 96 hours, for about 98 hours, for about 100 hours or for about 102 hours. By incubating the first mixture for about 2 hours to about 100 hours some simple sugars and some complex carbohydrates are metabolized thus, allowing the at least one fungal species of the genus Aspergillus to product specific components and / or compounds that may affect the organoleptic properties of a fermented product.

[0084] It will be appreciated by one skilled in the art, that fermentation processes of complex mixtures, such as the first mixture in the method of the disclosure may be enhanced and / or improved by stirring or mixing during said fermentation process. Without being bound by theory, stirring or mixing allows for oxygen, nutrients and the at least one fungal species to be evenly distributed throughout first mixture and throughout the surface area of the cereal grain component and the protein component. Accordingly, in some embodiments, said first mixture is stirred or otherwise mixed one or more times during said incubation.

[0085] In some embodiments, said first mixture is stirred about every 2 hours to about every 50 hours, such as about every 2 hours to about every 50 hours, about every 4 hours to about every 45 hours, about every 6 hours to about every 40 hours, about every 8 hours to about every 35 hours, about every 10 hours to about every 30 hours, about every 12 hours to about every 30 hours, about every 14 hours to about every 30 hours, about every 16 hours to about every 30 hours, about every 18 hours to about every 30 hours, or about every 20 hours to about every 30 hours. In a preferred embodiment, said first mixture is stirred about every 20 hours to about every 30 hours.

[0086] One skilled in the art will appreciate that, following fermentation of the first mixture to obtain a fermented mixture in step (iii), it may be advantageous to remove, kill and / or inactivate the at least one fungal species and any other living microorganisms in said fermented mixture. By way of example, removing, killing and / or inactivating the fungal species or other microorganisms may prevent further fermentation, or growth of the microorganisms and may improve shelf life of the fermented food or beverage product, or component thereof. As previously described, methods of removing, killing and / or inactivating microorganisms in food or food-products are known in the art, and heat treatment is the most commonly used. Accordingly, in some embodiments, the fermented mixture is subjected to heat treatment prior to step (iv) to obtain an inactivated fermented mixture. In a preferred embodiment, said heat treatment comprises heating the fermented mixture to a sufficient temperature for sufficient time to inactivate and / or kill essentially all microorganisms in said fermented mixture.

[0087] In a particular embodiment, said heat treatment comprises a temperature of about 70°C to 120°C, such as about 70°C to about 120°C, about 75°C to about 115°C, about 75°C to about 110°C, about 80°C to about 105°C, about 80°C to about 100°C, about 85°C to about 100°C, or about 85°C to about 95°C. In a preferred embodiment, said heat treatment comprises a temperature of 85°C to about 95°C. In an additional or alternative embodiment, said heat treatment comprises heating the cereal grain component for about 5 minutes to about 60 minutes, such as about 5 minutes to about 60 minutes, about 6 minutes to about 50 minutes, about 7 minutes to about 40 minutes, about 8 minutes to about 30 minutes, about 9 minutes to about 25 minutes, about 10 minutes to about 20 minutes. In a preferred embodiment, said heat treatment comprises heating the cereal grain component for about 10 minutes to about 20 minutes.

[0088] In some embodiments, said heat treatment comprises heating said cereal grain component to a temperature of about 70°C to about 120°C for about 5 minutes to about 60 minutes, such as about 75°C to about 115°C for about 6 minutes to about 50 minutes, about 80°C to about 110°C for about 7 minutes to about 40 minutes, about 85°C to about 105°C for about 8 minutes to about 30 minutes, about 85°C to about 100°C for about 9 minutes to about 25 minutes, or about 85°C to about 95°C for about 10 minutes to about 20 minutes. In a preferred embodiment, said heat treatment comprises heating said cereal grain component to a temperature of about 85°C to about 95°C for about 10 minutes to about 20 minutes. It may be important that the heat treatment does not significantly change the properties of the fermented mixture. For example it is important the heat treatment does initiate a Maillard reaction.

[0089] It will be appreciated that methods and techniques for heating a food or food-related product to inactive and / or kill microorganisms are well known in the art and may be suitable in the method of the disclosure. In some embodiments, said heat treatment is selected from the group consisting of steaming, pasteurization or blanching. In a preferred embodiment, said heat treatment is steaming. As previously described, methods of detecting viable and / or living microorganisms on food or food-products are known in the art and may be applied to validate that the fermented mixture is essentially free from viable and / or living microorganisms, particularly that the at least one fungal species used for fermentation has been killed and / or inactivated.

[0090] Roasting of fermented mixture

[0091] It will be appreciated by one skilled in the art that the process of roasting the fermented mixture in step (iv) will increase, enhance or alter the organoleptic properties of the roasted fermented mixture, and thus of the fermented food or beverage product, or component thereof. Without wanting to be bound by theory, it is thought that roasting of food and / or food-products comprising amino groups (present on peptides and amino acids) and reducing sugars with free aldehyde or ketone groups, leads to the formation of a complex mixture of compounds that affect the organoleptic properties of the roasted food and food-product through a series of Maillard reactions. Such compounds typically, include aroma and / or flavour compounds, texture modifiers and colorants, as previously described. Such Maillard reactions typically dominate during the roasting process at temperatures of about 140°C to about 165°C. At higher temperatures (about 170°C to about 185°C) and in food or foodproducts comprising sucrose, caramelization (i.e., the pyrolysis of sugars) produces a different mixture of compounds, which also affect the organoleptic properties of the roasted food or food-product. Finally, at higher temperatures, pyrolysis of most ingredients and components produces compounds of unfavourable aroma / flavours and generally associated with burnt food. Accordingly, in some embodiments, step (iv) comprises roasting said fermented mixture at a temperature in the range of about 150°C to about 200°C, such as about 150°C to about

[0092] 200°C, about 152°C to about 198°C, about 154°C to about 196°C, about 156°C to about

[0093] 194°C, about 158°C to about 192°C, about 160°C to about 190°C, about 162°C to about

[0094] 188°C, 165°C to about 185°C. In a preferred embodiment, step (iv) comprises roasting said fermented mixture at a temperature in the range of about 165°C to about 185°C.

[0095] In an additional or alternative embodiment, step (iv) comprises roasting said fermented mixture for about 1 minute to about 5 minutes, such as 1 minute, 2 minutes, 3 minutes, 4 minutes, or 5 minutes.

[0096] In a preferred embodiment, step (iv) comprises roasting said fermented mixture at a temperature in the range of about 165°C to about 185°C for about 2 minutes to about 4 minutes.

[0097] One skilled in the art will appreciate that methods and / or techniques of roasting food and / or food-products are known in the art and may be suitably applied to the method of the disclosure. In a particular embodiment, said roasting comprises heating said fermented mixture using a heated gas. In a preferred embodiment, said gas is air. Agitation and / or mixing of a food and / or food-product during the roasting process may be advantageously used, for example to ensure even distribution of heat. Accordingly, in one embodiment, said roasting comprises agitating and / or mixing said fermented mixture.

[0098] It will be appreciated that, pyrolysis occurs more readily and at lower temperatures when the food or food-product being roasted has a low humidity, water content and / or water activity (aw). Accordingly, the humidity, water content and / or water activity (aw) of the fermented mixture immediately prior to roasting of said fermented mixture in step (iv) will affect the organoleptic properties of the roasted fermented mixture, and thus of the fermented food or beverage product, or component thereof. By way of example, and without wanting to be bound by theory, low humidity, water content and / or water activity (aw) of the fermented mixture immediately prior to roasting may lead to increased pyrolysis or to pyrolysis occurring at lower temperatures during roasting, leading to the production of unfavorable aroma and / or flavor compounds. Accordingly, in some embodiments, the fermented mixture is dried to a relative humidity in the range of about 1% to about 25%, such as about 1% to about 25%, about 2% to about 24%, about 3% to about 23%, about 4% to about 22%, about 5% to about 20%, about 6% to about 19%, about 7% to about 18%, about 8% to about 17%, about 9% to about 16%, or about 10% to about 15%. In a preferred embodiment, the fermented mixture is dried to a relative humidity in the range of about 10% to about 15%.

[0099] In some additional or alternative embodiments, the water activity (aw) of said fermented mixture is in the range of about 0.1% to about 0.8%, such as about 0.1% to about 0.8%, about 0.15% to about 0.77%, about 0.2% to about 0.75%, about 0.25% to about 0.7%, about 0.3% to about 0.68%, about 0.35% to about 0.65%, about 0.4% to about 0.5%. In a preferred embodiment, the water activity (aw) of said fermented mixture is in the range of about 0.25% to about 0.75%.

[0100] It will be appreciated by one skilled in the art that said roasted fermented mixture may advantageously present or provide one or more desirable organoleptic properties, for example, may comprise one or more organoleptic properties similar or akin to those of coffee or a coffee-based product. As previously described, the presence of flavour and / or aroma compounds, texture modifiers and / or colorants may affect such organoleptic properties of the roasted fermented mixture. Accordingly, in some embodiments, said roasted fermented mixture comprises a gustatory, olfactory, tactile and / or visual stimulation similar or akin to that of coffee or a coffee-based product. In a preferred embodiment, said roasted fermented mixture comprises a gustatory and / or olfactory stimulation similar or akin to that of coffee or a coffee-based product. In an additional or alternative embodiment, said roasted fermented mixture comprises one or more, two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, ten or more, fifteen or more, twenty or more, twenty-five or more, thirty or more, thirty-five or more, forty or more, forty-five or more, fifty or more, seventy-five or more, one hundred or more, one hundred and twenty-five or more, one hundred and fifty or more, one hundred and seventy-five or more, two hundred or more, two hundred and twenty-five or more, two hundred and fifty or more, two hundred and seventy-five or more, or three hundred or more aroma and / or flavour compounds also present in coffee or a coffee-based product. In a preferred embodiment, said aroma and / or flavour compounds are selected from the list consisting of thiols, pyrazines, alcohols, aldehydes, ketones, carboxylic acids, pyrroles, pyridines, furans, diacetyl, furanones, guaiacols, terpenes, phenyls, phenols, esters and combinations thereof. In an additional or alternative embodiment, said roasted fermented mixture provides a tactile stimulation similar or akin to that of coffee or a coffee-based product. In a preferred embodiment, the roasted fermented mixture comprises one or more texture modifiers also present in coffee or coffee-based products. In an additional or alternative embodiment, the roasted fermented mixture provides a visual stimulation similar or akin to that of coffee or a coffee-based product. In a preferred embodiment, the roasted fermented mixture comprises one or more colorants also present in coffee or coffee-based products.

[0101] In an embodiment, the roasted fermented mixture comprises 80% - 99% (w / w) plant material component, 1.99% - 5% (w / w) protein component and 0.001 - 1% (w / w) of at least one fungal species.

[0102] In an another embodiment, the roasted fermented mixture comprises 95% - 98% (w / w) plant material component, 0.099-20% (w / w) protein component and 0.001 - 1% (w / w) of at least one fungal species. This combination is also exemplified in Example 1 where the roasted fermented mixture comprises 95% - 98% (w / w) oat kernels, 1.99% - 5% (w / w) carob protein powder and 0.001 - 1% (w / w) of A. Oryzae or A. Sojae spores.

[0103] Preparation of plant material component

[0104] One skilled in the art will appreciate that the plant material component provided in step (v) of the method of the first aspect of the disclosure may comprise one or more undesirable substances or contaminants, which may affect further steps of the method and / or the characteristics of the fermented food or beverage product or component thereof. Accordingly, in some embodiments the plant material component is rinsed, cleansed or otherwise purified prior to step (vi). In one embodiment, said rinsing, cleansing or purifying removes contaminants, excess sugars, and / or excess starch from said cereal grain component.

[0105] It will be appreciated that, any living microorganisms in the plant material component provided in step (v) may also negatively influence or affect further steps of the method and / or the fermented food or beverage product or component thereof. It may therefore be advantageous to remove, kill and / or inactivate such microorganisms in the plant material component. As previously described, methods and techniques for removing, killing and / or inactivating microorganisms are known in the art and may be applicable to the method of the disclosure. Accordingly, in some embodiments, the plant material component is subject to heat treatment prior to step (vi). In a preferred embodiment, said heat treatment comprises heating the plant material component to a sufficient temperature for sufficient time to inactivate and / or kill essentially all microorganisms in said grain component.

[0106] In a particular embodiment, said heat treatment comprises a temperature of about 70°C to 120°C, such as about 70°C to about 120°C, about 75°C to about 115°C, about 75°C to about 110°C, about 80°C to about 105°C, about 80°C to about 100°C, about 85°C to about 100°C, or about 85°C to about 95°C. In a preferred embodiment, said heat treatment comprises a temperature of 85°C to about 95°C. In an additional or alternative embodiment, said heat treatment comprises heating the plant material component for about 5 minutes to about 60 minutes, such as about 5 minutes to about 60 minutes, about 10 minutes to about 55 minutes, about 15 minutes to about 50 minutes, about 20 minutes to about 45 minutes, about 25 minutes to about 35 minutes. In a preferred embodiment, said heat treatment comprises heating the plant material component for about 25 minutes to about 35 minutes.

[0107] In some embodiments, said heat treatment comprises heating said plant material component to a temperature of about 70°C to about 120°C for about 5 minutes to about 60 minutes, such as about 75°C to about 115°C for about 6 minutes to about 50 minutes, about 80°C to about 110°C for about 10 minutes to about 45 minutes, about 85°C to about 105°C for about 15 minutes to about 40 minutes, about 85°C to about 100°C for about 20 minutes to about 40 minutes, or about 85°C to about 95°C for about 25 minutes to about 35 minutes. In a preferred embodiment, said heat treatment comprises heating said plant material component to a temperature of about 85°C to about 95°C for about 25 minutes to about 35 minutes.

[0108] It will be appreciated that methods and techniques for heating a food or food-related product to inactive and / or kill microorganisms are well known in the art and may be suitable in the method of the disclosure. In some embodiments, said heat treatment is selected from the group consisting of steaming, pasteurization or blanching. In a preferred embodiment, said heat treatment is steaming. As previously described, methods of detecting viable and / or living microorganisms on food or food-products are known in the art and may be applied to validate that the plant material component is essentially free from viable and / or living microorganisms. Roasting of plant material component

[0109] As previously described, it may be advantageous for food and / or food-products to comprise specific humidity, water content and / or water activity (aw) immediately before roasting of said food and / or food-product. Accordingly, the humidity, water content and / or water activity (aw) of the plant material component may advantageously be adjusted. Accordingly, in some embodiments, the plant material component is dried to a relative humidity in the range of in the range of about 1% to about 25%, about 2% to about 24%, about 3% to about 23%, about 4% to about 22%, about 5% to about 21%, about 6% to about 20%, about 7% to about 19%, about 8% to about 18%, about 9% to about 17%, about 10% to about 15%. In a preferred embodiment, the plant material component is dried to a relative humidity in the range of in the range of about 10% to about 15%.

[0110] In some additional or alternative embodiments, the water activity (aw) of said plant material is in the range of about 0.1% to about 0.8%, such as about 0.1% to about 0.8%, about 0.15% to about 0.77%, about 0.2% to about 0.75%, about 0.25% to about 0.7%, about 0.3% to about 0.68%, about 0.35% to about 0.65%, about 0.4% to about 0.5%. In a preferred embodiment, the water activity (aw) of said fermented mixture is in the range of about 0.25% to about 0.75%.

[0111] As previously described, it will be appreciated that the organoleptic properties of the fermented food or beverage product, or component thereof, will be affected by the roasting procedure, including the temperature used and the duration of the roasting procedure. Accordingly, , in some embodiments, step (vi) comprises roasting said fermented mixture at a temperature in the range of about 150°C to about 215°C, such as about 150°C to about 210°C, about 152°C to about 198°C, about 154°C to about 196°C, about 156°C to about 194°C, about 158°C to about 192°C, about 160°C to about 190°C, about 162°C to about 188°C, or 165°C to about 185°C. In a preferred embodiment, step (vi) comprises roasting said fermented mixture at a temperature in the range of about 180°C to about 200°C.

[0112] In an additional or alternative embodiment, step (iv) comprises roasting said plant material component for about 1 minute to about 60 minutes, such as about 1 minute to about 60 minutes, about 2 minutes to about 55 minutes, about 3 minutes to about 50 minutes, about 4 minutes to about 45 minutes, about 5 minutes to about 40 minutes, about 6 minutes to about 35 minutes, about 7 minutes to about 30 minutes, about 8 minutes to about 25 minutes, about 9 minutes to about 22 minutes, or about 10 minutes to about 20 minutes. In a preferred embodiment, step (iv) comprises roasting said plant material component for about 10 minutes to about 20 minutes. In a preferred embodiment, step (iv) comprises roasting said plant material component at a temperature in the range of about 165°C to about 185°C for about 10 minutes to about 20 minutes.

[0113] As previously described, several methods of roasting food or food-products are known in the art and may be applicable in roasting said plant material component. In an additional or alternative embodiment, said roasting comprises heating said fermented mixture using a heated gas, optionally wherein said gas is air. In a preferred embodiment, said roasting comprises agitating and / or mixing said plant material component.

[0114] It will be appreciated by one skilled in the art that said roasted plant material component may advantageously present or provide one or more desirable organoleptic properties, for example, may comprise one or more organoleptic properties similar or akin to those of coffee or a coffee-based product. As previously described, the presence of flavour and / or aroma compounds, texture modifiers and / or colorants may affect such organoleptic properties of the roasted plant material component. Accordingly, in some embodiments, said roasted plant material component comprises a gustatory, olfactory, tactile and / or visual stimulation similar or akin to that of coffee or a coffee-based product. In a preferred embodiment, said roasted plant material component comprises a gustatory and / or olfactory stimulation similar or akin to that of coffee or a coffee-based product. In an additional or alternative embodiment, said roasted plant material component comprises one or more, two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, ten or more, fifteen or more, twenty or more, twenty-five or more, thirty or more, thirty-five or more, forty or more, forty-five or more, fifty or more, seventy-five or more, one hundred or more, one hundred and twenty-five or more, one hundred and fifty or more, one hundred and seventy-five or more, two hundred or more, two hundred and twenty-five or more, two hundred and fifty or more, two hundred and seventy-five or more, or three hundred or more aroma and / or flavour compounds also present in coffee or a coffee-based product. In a preferred embodiment, said aroma and / or flavour compounds are selected from the list consisting of thiols, pyrazines, alcohols, aldehydes, ketones, carboxylic acids, pyrroles, pyridines, furans, diacetyl, furanones, guaiacols, terpenes, phenyls, phenols, esters and combinations thereof. In an additional or alternative embodiment, said roasted plant material component provides a tactile stimulation similar or akin to that of coffee or a coffee-based product. In a preferred embodiment, the roasted plant material component comprises one or more texture modifiers also present in coffee or coffee-based products. In an additional or alternative embodiment, the roasted plant material component provides a visual stimulation similar or akin to that of coffee or a coffee-based product. In a preferred embodiment, the roasted plant material component comprises one or more colorants also present in coffee or coffee-based products.

[0115] Bitterness modifiers and mouthfeel modifiers.

[0116] As previously described, it will be appreciated that the fermented food or beverage product or component thereof may advantageously comprise compounds, ingredients or other components which provide organoleptic properties akin to those of coffee or a coffee-based product. In some embodiments, the method further comprises a step of adding one or more compounds, ingredients or components which provide organoleptic properties akin to those of coffee or a coffee-based product.

[0117] It will be particularly appreciated that bitterness is a known and defining characteristic of coffee and coffee-based products, contributing significantly to its organoleptic profile, and particularly to the gustatory experience of coffee or coffee-based products. In coffee and coffee-based products bitterness primarily comes from compounds like caffeine and chlorogenic acids, which are naturally present in coffee beans and become more pronounced during the roasting process.

[0118] It will thus be appreciated that the fermented food or beverage product or component thereof may advantageously comprise one or more bitterness which provide a gustatory experience akin to that of the bitterness in coffee or a coffee-based product. Accordingly, in some embodiments comprising a step of adding one or more bitterness modifiers to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component.

[0119] Similarly, it will be appreciated that texture or mouthfeel is a known characteristic of coffee and coffee-based products contributing to its organoleptic profile and particularly the tactile experience of coffee and coffee-based products. In coffee and coffee-based products, the texture or mouthfeel is influenced by the concentration of fine solid particles, oils, and other viscosity altering compounds and can vary depending on preparation method (e.g., brew method). Accordingly, in some embodiments comprising a step of adding one or more texture modifiers to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component.

[0120] In some embodiments, the one or more bitterness modifiers and / or texture modifiers are added to said plant material component, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component.

[0121] As detailed previously, in some embodiments it may be advantageous for added ingredients and / or components to be free from microorganisms before treatment. Accordingly, in some embodiments the bitterness modifiers and / or texture modifiers are subjected to heat treatment to obtain an inactivated bitterness modifier and / or an inactivated texture modifier. In a particular embodiment, said heat treatment comprises heating the bitterness modifier and / or texture modifier to a sufficient temperature for sufficient time to inactivate and / or kill essentially all microorganisms in said bitterness modifier and / or in said texture modifier. In some embodiments, said heat treatment comprises a temperature of about 70°C to about 120°C for about 5 minutes to about 60 minutes, preferably about 85°C to about 95°C for about 25 minutes to about 35 minutes. In some embodiments, said heat treatment is selected from the group consisting of steaming, pasteurization or blanching. In some embodiments, the inactivated bitterness modifier and / or inactivated texture modifier comprise essentially no living or viable microorganisms.

[0122] In some embodiments it may be advantageous for said bitterness and / or said texture modifier to comprise a relative humidity and / or water activity similar to or equal to that of any one of said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component. Accordingly, in some embodiments the bitterness modifier and / or texture modifier is dried to a relative humidity in the range of about 1% to about 25%, preferably in the range from about 10% to about 15%. In an additional or alternative embodiment, the water activity (aw) of said bitterness modifier and / or said texture modifier is in the range of about 0.1% to about 0.8%, preferably about 0.25% to about 0.75%.

[0123] It will be appreciated that any ingredients and / or components described herein main obtain and / or modify organoleptic properties when roasted, as described previously. In some embodiments, it may thus be advantageous for said bitterness and / or texture modifiers to be roasted. Accordingly, in some embodiments said one or more bitterness modifier and / or said texture modifier is roasted. In some embodiments of the method, the bitterness and / or texture modifier is roasted before being added. In an alternative embodiment, the bitterness and / or texture modifiers is roasted after being added. In some embodiments, said roasting of the bitterness modifier and / or the texture modifier comprises roasting said bitterness modifier and / or said texture modifier at a temperature in the range of 150°C to 200°C, preferably in the range of 165°C to 185°C. In some embodiments, the bitterness modifier and / or the texture modifier is roasted for 5 minutes to 30 minutes, preferably about 10 minutes to about 20 minutes. In some embodiments, said roasting comprises heating said bitterness modifier and / or said texture modifier using a heated gas, optionally wherein said gas is air. In some embodiments, said roasting comprises agitating and / or mixing said bitterness modifier and / or said texture modifier.

[0124] Preparation of the fermented food or beverage product, or component thereof.

[0125] Said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier may be advantageously comminuted prior to step (vii) of mixing said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier . One skilled in the art will appreciate that comminuting may improve mixing, even distribution, aeration of said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier . Additionally or alternatively, comminuting of said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier may increase and / or improve ease of use and transportation of the obtained a fermented food or beverage product or component thereof. Additionally or alternatively, comminuting of said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier may increase the surface area thus accommodating optimal extraction of desirable aroma and / or flavor and / or texture modifiers and / or coloring compounds when preparing e.g. a beverage from the fermented food or beverage product, or a component thereof of the present disclosure. Additionally or alternatively, comminuting said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier may also provide said fermented food or beverage product, or component thereof, a visual stimulation more akin or similar to that of coffee, compared to a product wherein said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier are not comminuted.

[0126] Accordingly, in some embodiments, said roasted fermented mixture and / or said roasted plant material component is comminuted prior to step (vii). In a preferred embodiment, said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier are comminuted prior to step (vii). It will be appreciated that said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier may also be comminuted after step (vii) of mixing said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier . Accordingly, in an alternative or additional embodiment, said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier are comminuted following step (vii).

[0127] One skilled in the art will appreciate that methods and / or techniques of comminuting food and / or food-products are well known in the art, and may suitably be applied to the method of the disclosure. In some embodiments, said comminuting comprises mechanical shearing, breaking, tearing, fractionating, grinding, or milling.

[0128] As previously described, one skilled in the art will appreciate that the nature, characteristics, features and organoleptic experience or organoleptic stimulation provided by the fermented food or beverage product or component thereof, will be dependent on the amounts and / or ratios of used for each of its constituent components, including but not limited to, the said roasted fermented mixture and said roasted plant material component. Certain ratios of said roasted fermented mixture to said roasted plant material component were determined to be particularly favorable in producing a fermented food or beverage product, or component thereof, providing organoleptic stimulation or an organoleptic experience akin to or similar to that of coffee or a coffee-based product. Accordingly, in some embodiments, step (vii) comprises mixing said roasted fermented mixture and said roasted plant material component in a ratio of roasted plant material component to roasted fermented mixture in the range of about 20: 1 to about 1 : 1, such as about 20: 1 to about 1 : 1, about 19: 1 to about 1 : 1, about 18: 1 to about 1.5: 1, about 17: 1 to about 1.5: 1, about 16: 1 to about 1.5: 1, about 15: 1 to about 1.5: 1, about 14: 1 to about 2: 1, about 13: 1 to about 2: 1, about 12: 1 to about 2: 1, about 11 : 1 to about 2: 1, about 10: 1 to about 2: 1, about 9: 1 to about 2.5: 1, about 8: 1 to about 2.5: 1, about 7: 1 to about 3: 1, about 6: 1 to about 3: 1, about 5: 1 to about 3: 1, or about 4: 1 to about 3: 1. In a preferred embodiment, step (vii) comprises mixing said roasted fermented mixture and said roasted plant material component in a ratio of ratio of roasted plant material component to roasted fermented mixture in the range of about 6: 1 to about 3: 1.

[0129] Caffeine is a central nervous system stimulant that is commonly found in coffee and coffeebased products. Without wanting to be bound by theory, it is thought that caffeine and its stimulant effect is a major driver of caffein consumption, and thus is strongly associated with the coffee consumption experience. It may therefore be advantageous for said fermented food or beverage product, or a component thereof, to comprise caffeine.

[0130] Accordingly, in some embodiments, the method further comprises a step of adding caffeine to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component. In a preferred embodiment, the fermented food or beverage product, or component thereof, comprises about 2% to about 0% caffeine, such as about 1.9 % to about 0.1% caffeine, about 1.7% to about 0.2% caffeine, about 1.5% to about 0.3% caffeine, about 1.2% to about 0.4 caffeine, about 1% to about 0.5% caffeine, about 0.75% to about 0.6% caffeine, or about 0.75% to about 0.25% caffeine. In some embodiments, the caffeine is caffeine obtained and / or extracted from tea Camellia sinensis'), coffee caffea spp.), Guarana PauiHnia cupana) and / or yerba mate (Hex paraguariensis).

[0131] One skilled in the art will appreciate that it may be advantageous for said fermented food or beverage product, or component thereof, to be free from coffee, for example, if it is intended to be used as an alternative or substitute to coffee beverage or coffee-based products. Accordingly, in some embodiments, said cereal grain component, said protein component and / or said plant material component do not comprise plant material of the genus coffea (coffee). In a preferred embodiment, wherein said cereal grain component, said protein component and / or said plant material component do not comprise C. arabica and / or C. robusta.

[0132] Alternatively and as will be appreciated, it may be advantageous to use mixture of said roasted fermented mixture and said roasted plant material component in a blend or mixture with coffee. By way of example, this may reduce the cost of such coffee-products and / or extend the supply of coffee. Accordingly, in some embodiments the method further comprises a step of adding coffee to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component. In a preferred embodiment, the coffee is ground coffee.

[0133] In an additional or alternative embodiment, the coffee is added to the mixture of said roasted fermented mixture at a ratio (w / w) of mixture of said roasted fermented mixture and said roasted plant material component to coffee of about 1 :99 to about 99: 1, such as about 10:90 to about 90: 10, about 20:80 to about 80:20, about 30:70 to about 70:30, about 40:60 to about 60:40 or preferably about 50: 50. In a preferred embodiment, the ratio (w / w) of mixture of said roasted fermented mixture and said roasted plant material component to coffee is about 20:80 to about 80:20 and preferably about 25:75 to about 75:25 and more preferably about 50:50. As can be seen in Example 4 adding the roasted fermented mixture (REST) to coffee in various ratios improves the taste descriptors evaluated when compared to the taste descriptors evaluated for 100% coffee.

[0134] Exemplary cereal grain components

[0135] It will be appreciated by one skilled in the art that the cereal grain component may comprise or consist of any plant substrate that can be fermented by at least one fungal species of the genus Aspergillus. It will further be appreciated that the nature of the cereal grain component will affect the organoleptic properties and stimuli provided by the fermented food or beverage product, or component thereof. Exemplary plant substrates that may be used as the cereal grain component include, but are not limited to: corn, maize, oat, barley, rye, wheat, millet, Freekeh, triticale, farro, Khorasan, sorghum, tiger nut, rice, quinoa, amaranth, buckwheat, and the like. Accordingly, in some embodiments, said cereal grain component comprises a grain selected from the group consisting of wheat, bulgar, barley, oats, corn, quinoa, rice, rye, spelt, millet, buckwheat, Khorasan, spelt, amaranth, freekeh, sorghum, triticale, or farro. In a preferred embodiment, said cereal grain component comprises Avena sativa (oats). It will be appreciated that oats may advantageously be use, for example, due to their non-allergenic nature in humans.

[0136] One skilled in the art will appreciate that said cereal grain component may be provided in its native form, may be harvested grains, or may comprise grains processed after harvesting. Accordingly, in some embodiments, said cereal grain component comprises grain kernels, semi-pearled grains, pearled grains, mashed grains, liquified grains or comminuted grains. In a preferred embodiment, said cereal grain component comprises grain kernels.

[0137] In a further preferred embodiment, said cereal grain component comprises avena sativa (oat) kernels.

[0138] Exemplary protein components

[0139] One skilled in the art will appreciate that the protein component may be any substance, ingredient or mixture comprising protein, peptide and / or amino acids. In some embodiments, said protein component comprises at least about 10% protein (w / w), such as at least about 10% protein (w / w), at least about 20% protein (w / w), at least about 30% protein (w / w), at least about 40% protein (w / w), at least about 50% protein (w / w), at least about 60% protein (w / w), at least about 70% protein (w / w), at least about 80% protein (w / w), at least about 90% protein (w / w), or at least about 100% protein (w / w). In a preferred embodiment, said protein component comprises at least 50% protein (w / w).

[0140] In some embodiments, said protein component is of non-animal origin. In a particular embodiment, said protein component is of plant, fungal, bacterial or insect origin. In a preferred embodiment, said protein component comprises proteins extracted, isolated or obtained from a plant. It will be appreciated that proteins may be extracted from any part of a plant, including the stems, roots, fruits or seeds. In a preferred embodiment, said proteins are extracted from a fruit.

[0141] One skilled in the art will appreciate that any protein from a plant and / or fruit may be used in the method of the disclosure. In some embodiments, the plant or fruit is selected from the group consisting of carob, pea, hemp, a legume, lentils, chickpeas, peas, a tuber, almonds, walnuts, and peanuts, soybeans, sunflower seeds, and flaxseeds and soy. In a preferred embodiment, said protein component comprises protein extracted from carob. It will be appreciated that carob provides favourable flavour and / or aroma, typically likened to that of chocolate, and visual characteristics, such as a darker colour. Moreover, protein, such as that of carob protein powder provides a food product with an increased texture, typically referred to as body, to a beverage produced using such food product.

[0142] Exemplary plant material components

[0143] One skilled in the art will appreciate that several plants or parts of plant, such as fruits or seeds, may possess certain organoleptic desirable properties or such organoleptic properties come about during roasting or other processing of such plants or parts of plants. In some embodiments, said plant material component comprises the fruit, seeds, roots, legumes, flower or buds of a plant.

[0144] In some embodiments, said plant material component comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof.

[0145] In a preferred embodiment, said plant material component comprises date seeds. It will be appreciated that date seeds provide favourable flavour and / or aroma, typically likened to that of coffee, and visual characteristics, such as a darker colour.

[0146] Fungal species of the genus Aspergillus

[0147] One skilled in the art will appreciate that it may be advantageous for the fungal species of the genus Aspergillus to be non-pathogenic. By way of example, using a non-pathogenic fungal species may improve safety and digestibility of the fermented food or beverage product, or component thereof. Accordingly, in some embodiments, the at least one fungal species of the genus Aspergillus is a non-pathogenic fungus. One skilled in the art will appreciate that a variety of fungal species of the genus Aspergillus are capable of fermenting a cereal grain component as previously described. Different fungal species will have different metabolic activities, such as the expression of different enzymes, including but not limited to proteases, amylases, lipases, cellulases, and hydrolases. Without wanting to be bound by theory, it is thought that given the aforementioned differences, fermentation by different fungal species may alter or enhance specific organoleptic properties of a food product or beverage, or component thereof, by converting certain substrates to other compounds, by metabolizing complex substrates such as carbohydrates and proteins to simple sugars and / or amino acids, or by generating specific aroma, flavour, texture or colorant compounds, or precursors to such compounds. Accordingly, the species of the genus Aspergillus will affect the organoleptic properties of the fermented food or beverage product, or component thereof. Accordingly, in some embodiments, the at least one fungal species of the genus Aspergillus is A. oryzae and / or A. sojae.

[0148] Similarly, the amount and / or concentration of the at least on fungal species added in step (ii) will affect the fermentation process, and consequently the organoleptic properties of the fermented food or beverage product or component thereof. By way of example, and without wanting to be bound by theory, higher amounts and / or concentration of the at least one fungal species may lead to an increase in fermentation and production and / or synthesis of compounds associated therewith. Accordingly, in some embodiments, said first mixture comprises in the range of about 0.05% to about 2% (w / w) of said at least one fungal species, such as about 0.05% to about 2%, about 0.06% to about 1.8%, about 0.07% to about 1.6%, about 0.08% to about 1.4%, about 0.09% to about 1.2%, about 0.1% to about 1%, about 0.1% to about 0.8%, about 0.1% to about 0.6%, about 0.1% to about 0.4%, about 0.1% to about 0.2%, about 0.1% to about 0.12%.

[0149] In some additional or alternative embodiments, said fermented food or beverage product, or component thereof, comprises in the range of about 0.01% to about 0.03% (w / w) of said at least one fungal species, such as about 0.01%, about 0.02%, or about 0.03%.

[0150] One skilled in the art will appreciate that the at least one fungal species may be a naturally occurring fungal species or may be a genetically modified fungal species. The fungal species may, by way of example, be modified to enhance or increase the expression or function of one or more enzymes expressed by the fungal species, such as amylases, hydrolases, cellulases or proteinases. Additionally or alternatively, the fungal species may be genetically modified to introduce heterologous expression of such or other enzymes.

[0151] Accordingly, in some embodiments, said at least one fungal species of the genus Aspergillus is not genetically modified. In a further embodiment, the at least one fungal species of the genus Aspergillus is a wild-type fungal species. In an alternative embodiment, said at least one fungal species of the genus Aspergillus is genetically modified. In some embodiments, said genetic modification comprises insertion of one more polynucleotides encoding one or more enzymes. In some embodiments, said enzymes are selected from the group consisting of amylases, hydrolases, cellulases, and proteinases.

[0152] One skilled in the art will appreciate that the at least one fungal species of the genus Aspergillus may be provided during any of its naturally occurring reproduction stages. As will be appreciated Aspergillus are spore forming fungi, and it may be advantageous to provide said one or more fungal species in the form of spores. By way of example, spores may be readily available, easier to store and / or apply and / or easier to characterize. Accordingly, in some embodiments the at least one fungal species comprises spores. Additionally or alternatively, the fungal species may be provided as an attenuated, viable or dead fungal species. In some embodiments, the at least one fungal species is selected from the group consisting of a viable fungal species, spore forming fungal species, attenuated fungal species, dead fungal species and any combinations thereof.

[0153] It will be appreciated by one skilled in the art that each of the abovementioned steps may be carried out in any order, unless dictated otherwise by context. By way of example, steps (v) and (vi) of providing and roasting a plant material component may be carried out prior to any or all of steps (i), (ii), (iii) and (iv). Similarly, other steps mentioned, including by not limited to, rinsing and / or purifying said cereal grain component or said plant material component or comminuting said roasted fermented mixture or said roasted plant material component may be carried out or not carried out before or after any of the remaining aforementioned steps, unless clearly dictated otherwise by context.

[0154] Exemplary bitterness modifiers

[0155] A skilled person will appreciate that ingredients and / or components capable of modifying bitterness of a product are known in the art and which can serve as bitterness modifiers. However, it is advantageous for the bitterness modifiers used in the method of the invention to also maintain the organoleptic profile of the fermented food or beverage product or component thereof such that it is akin to that of coffee or a coffee product. Accordingly, in some embodiments, said bitterness modifier comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof.

[0156] In some embodiments, said bitterness modifier is a bitter herb. In some embodiments, said bitterness modifier is selected from the group consisting of Dandelion root, chicory root, gentian root, burdock root, angelica root and hops. In a preferred embodiment, the bitterness modifier is dandelion root.

[0157] In some embodiments, said bitterness modifier is added in a sufficient amount to comprise about 0,1% to about 20% of the fermented food or beverage product, or component thereof (w / w), such as about 0.5% to about 18%, about 0.9% to about 16%, about 1.2% to about 13%, about 1.5% to about 10%, about 1.7% to about 8%, about 1.8% to about 6%, about 1.9% to about 5%, or about 2% to about 4%. In a preferred embodiment, said bitterness modifier is added in a sufficient amount to comprise about 2% to about 4% of the fermented food or beverage product, or a component thereof (w / w).

[0158] Exemplary texture modifiers

[0159] A skilled person will appreciate that ingredients and / or components capable of modifying the texture and / or mouthfeel of a product are known in the art and which can serve as texture modifiers. However, it is advantageous for the texture modifiers used in the method of the invention to also maintain the organoleptic profile of the fermented food or beverage product or component thereof such that it is akin to that of coffee or a coffee product. Accordingly, in some embodiments, said texture modifier comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof.

[0160] In some embodiments, the texture modifier is a legume. In some embodiments, the texture modifier is selected from the group consisting of lentils, chickpeas, black beans, kidney beans, navy beans, pinto beans, soybeans, mung beans, adzuki beans, lima beans, fava beans, green peas, split peas, cowpeas, lupins and combinations thereof. In a preferred embodiment, the bitterness modifier is lentils. In a further preferred embodiment, the bitterness modifier is green lentils.

[0161] In some embodiments, said texture modifier is added in a sufficient amount to comprise about 0.5% to about 10% of the fermented food or beverage product, or a component thereof (w / w), such as about 0.6% to about 9%, about 0.7% to about 8%, about 0.8% to about 7%, about 0.9% to about 6%, about 0.95% to about 5%, about 1% to about 4% or about 1% to about 3%. In a preferred embodiment, said texture modifier is added in a sufficient amount to comprise about 1% to about 3% of the fermented food or beverage product, or a component thereof (w / w).

[0162] It will further be appreciated that the bitterness and / or texture modifiers may advantageously be suitable for incorporating into the method of the invention. For example, the bitterness and / or texture modifiers may advantageously be suitable for roasting in industrial coffee roasting machinery, may be safe for human consumption and / or may be suitable for brewing a beverage using convention coffee brewing methods.

[0163] Fermented food or beverage products, or components thereof.

[0164] The present methods produce fermented food or beverage products, or components thereof, being particularly advantageous as it presents or provides an organoleptic experience akin to or similar to that of coffee or a coffee-based product. A second aspect of the disclosure therefore provides a fermented food or beverage product, or a component thereof, obtained or obtainable by the methods described herein. As previously described, such food or beverage products, or component thereof, provides an organoleptic experience akin to or similar to that of coffee or a coffee-based product as affected by and provided by its constituent components and the processes of making the same.

[0165] Accordingly, a third aspect of the disclosure provides a fermented food or beverage product, or a component thereof, comprising,

[0166] (i) a roasted fermented mixture comprising a cereal grain component and a protein component,

[0167] (ii) a roasted plant material component, and

[0168] (iii) at least one fungal species of the genus Aspergillus.

[0169] In a particular embodiment, the ratio (w / w) of the protein component to cereal grain component is in the range of about 20: 1 to about 40: 1, such as about 20: 1 to about 40: 1, about 22: 1 to about 38: 1, about 24: 1 to about 36: 1, about 26: 1 to about 36: 1, about 28: 1 to about 36: 1, about 25: 1 to about 35: 1 or about 30: 1 to about 35: 1. In a preferred embodiment, the ratio (w / w) of the protein component to cereal grain component is in the range of about 30: 1 to about 35: 1.

[0170] The fermented food or beverage product, or component thereof, may advantageously be formulated, prepared and / or packaged to be suitably used in any methods and / or techniques currently used in the preparation and / or extraction of coffee beverages and / or coffee-based products. By way of example, coffee beverages may be prepared by extracting coffee through infusion (French press, Turkish coffee, cold brew), pour-over, pressurized extraction (espresso machines, Aeropress), or freeze-drying (instant coffee) or the like. Accordingly, in some embodiments, the fermented food or beverage product, or component thereof, may be formulated and / or prepared for extraction, infusion and / or freeze drying.

[0171] In some embodiments, the fermented food or beverage product, or component thereof, is comminuted to an average particle size in the range of about 50 pm to about 200 mm, such as about 50 pm to about 100 mm, about 50 pm to about 50 mm, about 50 pm to about 20 mm, about 50 m to about 10 mm, about 50 pm to about 5 mm, about 50 pm to about 1 mm, about 50 pm to about 750 pm, about 75 pm to about 750 pm, or about 100 pm to about 750 pm. In a preferred embodiment, the fermented food or beverage product, or component thereof, is comminated to an average particle size in the range of about 100 pm to about 750 pm.

[0172] In some additional or alternative embodiments, said roasted fermented mixture and said roasted plant material component are present in a ratio of roasted plant material component to roasted fermented mixture in the range of about 20: 1 to about 1 : 1, such as about 20: 1 to about 1 : 1, about 19: 1 to about 1 : 1, about 18: 1 to about 1.5: 1, about 17: 1 to about 1.5: 1, about 16: 1 to about 1.5: 1, about 15: 1 to about 1.5: 1, about 14: 1 to about 2: 1, about 13: 1 to about 2: 1, about 12: 1 to about 2: 1, about 11 : 1 to about 2: 1, about 10: 1 to about 2: 1, about 9: 1 to about 2.5: 1, about 8: 1 to about 2.5: 1, about 7: 1 to about 3: 1, about 6: 1 to about 3: 1, about 5: 1 to about 3: 1, or about 4: 1 to about 3: 1. In a preferred embodiment, said roasted fermented mixture and said roasted plant material component are present in a ratio of roasted plant material component to roasted fermented mixture in the range of about 4: 1 to about 3: 1.

[0173] In some embodiments, the fermented food or beverage product, or component thereof, further comprises caffeine. In a preferred embodiment, the fermented food or beverage product, or component thereof, comprises about 2% to about 0% caffeine, such as about 1.9 % to about 0.1% caffeine, about 1.7% to about 0.2% caffeine, about 1.5% to about 0.3% caffeine, about 1.2% to about 0.4 caffeine, about 1% to about 0.5% caffeine, about 0.75% to about 0.6% caffeine, or about 0.75% to about 0.25% caffeine. In some embodiments, the caffeine is caffeine obtained and / or extracted from tea Camellia sinensis'), coffee (caffea spp.), Guarana PauiHnia cupana) and / or yerba mate (Hex paraguariensis).

[0174] Exemplary cereal grain components include, but are not limited to: corn, maize, oat, barley, rye, wheat, millet, Freekeh, triticale, farro, Khorasan, sorghum, tiger nut, rice, quinoa, amaranth, buckwheat, and the like. Accordingly, in some embodiments, said cereal grain component comprises a grain selected from the group consisting of wheat, bulgar, barley, oats, corn, quinoa, rice, rye, spelt, millet, buckwheat, Khorasan, spelt, amaranth, freekeh, sorghum, triticale, or farro. In a preferred embodiment, said cereal grain component comprises Avena sativa (oats). In an additional or alternative embodiment, said cereal grain component comprises grain kernels, mashed grains, liquified grains or comminuted grains. In a preferred embodiment, said cereal grain component comprises grain kernels. In a further preferred embodiment, said cereal grain component comprises avena sativa (oat) kernels.

[0175] In some embodiments, said protein component comprises at least about 10% protein (w / w), such as at least about 15% protein (w / w), at least about 20% protein (w / w), at least about 30% protein (w / w), at least about 40% protein (w / w), at least about 50% protein (w / w), at least about 60% protein (w / w), at least about 70% protein (w / w), at least about 80% protein (w / w), at least about 90% protein (w / w), or at least about 100% protein (w / w). In a preferred embodiment, said protein component comprises at least 50% protein (w / w). In some embodiments, said protein component is of non-animal origin. In a particular embodiment, said protein component is of plant, fungal, bacterial or insect origin. In a preferred embodiment, said protein component comprises proteins extracted, isolated or obtained from a plant. It will be appreciated that proteins may be extracted from any part of a plant, including the stems, roots, fruits or seeds. In a preferred embodiment, said proteins are extracted from a fruit. In some embodiments, the plant or fruit is selected from the group consisting of carob, pea, hemp, a legume, lentils, chickpeas, peas, a tuber, almonds, walnuts, and peanuts, soybeans, sunflower seeds, and flaxseeds and soy. In a preferred embodiment, said protein component comprises protein extracted from carob.

[0176] In an embodiment of the disclosure the fermented food or beverage product, or component thereof, comprises 15% - 30% (w / w) roasted fermented mixture, such as 17% - 28% (w / w), e.g. 19% - 26% (w / w), such as 21% - 25% (w / w), e.g. 23% - 24% (w / w) roasted fermented mixture.

[0177] In some embodiments, said roasted plant material component comprises the fruit, seeds, roots, legumes, flower or buds of a plant. In some embodiments, said roasted plant material component comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof. In a preferred embodiment, said roasted plant material component comprises date seeds. In some embodiments, the fermented food or beverage product, or component thereof, comprises 70% - 87% (w / w) roasted plant material component, such as 70% - 87% (w / w), e.g. 72% - 85% (w / w), such as 74% - 83% (w / w), e.g. 76% - 81% (w / w), such as 78% - 80% (w / w) plant material component.

[0178] In some embodiments, the at least one fungal species of the genus Aspergillus is a non- pathogenic fungus. In a preferred embodiment, the at least one fungal species of the genus Aspergillus is A. oryzae and / or A. sojae.

[0179] In some embodiments, said roasted fermented mixture comprises in the range of about 0.05% to about 2% (w / w) of said at least one fungal species, such as about 0.05% to about 2%, about 0.06% to about 1.8%, about 0.07% to about 1.6%, about 0.08% to about 1.4%, about 0.09% to about 1.2%, about 0.1% to about 1%, about 0.1% to about 0.8%, about 0.1% to about 0.6%, about 0.1% to about 0.4%, about 0.1% to about 0.2%, about 0.1% to about 0.12%.

[0180] In some additional or alternative embodiments, said at least one fungal species of the genus Aspergillus is present in the range of about 0.01% to about 0.03% (w / w), such as about 0.01% (w / w), about 0.02% (w / w), or about 0.03% (w / w).

[0181] In some embodiments, said at least one fungal species of the genus Aspergillus is not genetically modified. In a further embodiment, the at least one fungal species of the genus Aspergillus is a wild-type fungal species. In an alternative embodiment, said at least one fungal species of the genus Aspergillus is genetically modified. In some embodiments, said genetic modification comprises insertion of one more polynucleotides encoding one or more enzymes. In some embodiments, said enzymes are selected from the group consisting of amylases, hydrolases, cellulases, and proteinases.

[0182] The fermented food or beverage product, or a component thereof, may also comprise: (iv) ground coffee. Coffee suppliers may be interested in blending the fermented food or beverage product, or component thereof according to the present disclosure with coffee as a means cut costs and extend supply. An embodiment of the disclosure relates to a fermented food or beverage product, or component thereof comprising coffee, such as ground coffee, at a ratio of 1 :99 up to 99: 1, between 10:90 and 90: 10, preferably 20:80 to 60:40 fermented food or beverage product, or component.

[0183] If ground coffee is added to the fermented food or beverage product, or a component thereof, there may be limited or no need to add caffeine, such as caffeine from e.g. tea.

[0184] Beverage prepared using the fermented food or beverage product, or component thereof It will be appreciated by one skilled in the art that the most widely consumed coffee-based product is a coffee extraction and / or infusion in the form of a beverage, generally referred to simply as coffee. Coffee extractions and / or infusion can be prepared in a wide variety of ways and using different techniques and / or equipment. In general, all coffee extraction and / or infusion beverages are prepared by contacting dry coffee material with water. As previously described and by way of example, such contacting may occur at high atmospheric pressure (espresso; aeropress), through a pour-over system where the coffee is placed in a filter and water is poured on top, or as an infusion, where the coffee is placed in water. Extraction of flavour and / or aroma compounds, texture modifiers and colorants is highly dependent on the method of extraction and / or infusion, including the temperature of the water, the atmospheric pressure, water hardness, particle size of the coffee, contacting time, ratio of water to coffee, and the like. Accordingly, the organoleptic stimuli and the organoleptic experience provided by a beverage prepared from coffee is likewise dependent of such factors.

[0185] The fermented food or beverage product, or component thereof of the disclosure may thus advantageously be used to prepare a beverage. The beverage may be pour over, filter press, drip extraction, instant, cold brew, or espresso, espresso pod, french press, percolator and concentrate. Such beverage may, for example, provide one or more organoleptic stimuli or the organoleptic experience akin to or similar to that of coffee. Accordingly, a fifth aspect of the invention provides a method of making a beverage, comprising:

[0186] (i) providing the fermented food or beverage product, or a component thereof as disclosed herein, and

[0187] (ii) contacting said fermented food or beverage product, or component thereof with a liquid, thereby obtaining a beverage. A further sixth aspect of the invention provides use of the fermented food or beverage product, or a component thereof, as described herein for producing a beverage, comprising contacting said fermented food or beverage product, or component thereof with water.

[0188] In some embodiments, the liquid is water. One skilled in the art will appreciate that common extraction and / or infusion of coffee is generally carried out with water near or above its boiling point (i.e., in the range of 90°C -120°C). Accordingly, in an additional or alternative embodiment, said liquid is at a temperature in the range of about 90°C to about 120°C, such as about 95°C to about 110°C, or about 98°C to about 105°C. In a preferred embodiment, said liquid is at a temperature of about 100°C. Alternatively, extraction and / or infusion may be carried out near or below room temperature, such as in the preparation of so-called cold brew. Accordingly, in an alternative embodiment, said liquid is at a temperature of about 0°C to about 40°C, such as about 5°C to about 30°C, or about 10°C to about 20°C.

[0189] In some embodiments said beverage comprises a gustatory, olfactory, tactile and / or visual stimulation similar or akin to that of a coffee beverage. In a preferred embodiment, said beverage comprises a gustatory and / or olfactory stimulation similar or akin to that of a coffee beverage. In some embodiments said beverage comprises one or more, two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, ten or more, fifteen or more, twenty or more, twenty-five or more, thirty or more, thirty-five or more, forty or more, forty-five or more, fifty or more, seventy-five or more, one hundred or more, one hundred and twenty-five or more, one hundred and fifty or more, one hundred and seventy-five or more, two hundred or more, two hundred and twenty-five or more, two hundred and fifty or more, two hundred and seventy-five or more, or three hundred or more aroma and / or flavour compounds also present in a coffee beverage. In a preferred embodiment, said aroma and / or flavour compounds are selected from the list consisting of thiols, pyrazines, alcohols, aldehydes, ketones, carboxylic acids, pyrroles, pyridines, furans, diacetyl, furanones, guaiacols, terpenes, phenyls, phenols, esters and combinations thereof.

[0190] In an additional or alternative embodiment, said beverage product provides a tactile stimulation similar or akin to that of coffee a coffee beverage, preferably a similar mouthfeel. In a preferred embodiment, said beverage comprises one or more texture modifiers also present in a coffee beverage. In an additional or alternative embodiment, said beverage provides a visual stimulation similar or akin to that of a coffee beverage. In a preferred embodiment, said beverage comprises one or more colorants also present in coffee or coffeebased products.

[0191] The listing or discussion of an apparently prior published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

[0192] Preferences, options and embodiments for a given aspect, feature or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all preferences, options and embodiments for all other aspects, features and parameters of the invention. This is especially true for the description of the method for producing the fermented product or beverage, or component thereof, and all its features, which may readily be part of the resulting fermented product beverage or component thereof.

[0193] Embodiments and features of the present disclosure are also outlined in the following numbered items.

[0194] Items

[0195] XI. A method of preparing a fermented food or beverage product, or a component thereof, the method comprising the steps of:

[0196] (i) providing a cereal grain component;

[0197] (ii) mixing said cereal grain component with at least one fungal species of the genus Aspergillus and a protein component, to obtain a first mixture;

[0198] (iii) incubating said first mixture at a temperature and humidity suitable for fermentation by said fungal species, to obtain a fermented mixture;

[0199] (iv) roasting said fermented mixture to obtain a roasted fermented mixture;

[0200] (v) providing separately a plant material component;

[0201] (vi) roasting said plant material component to obtain a roasted plant material component; and

[0202] (vii) mixing said roasted fermented mixture with said roasted plant material component, thereby obtaining a fermented food or beverage product or component thereof. X2. The method of any of the preceding items, wherein the cereal grain component is rinsed, cleansed, or otherwise purified prior to step (ii).

[0203] X3. The method of any of the preceding items wherein the cereal grain component is subject to heat treatment prior to step (ii).

[0204] X4. The method of item X3, wherein said heat treatment comprises heating the grain component to a sufficient temperature for sufficient time to inactivate and / or kill essentially all microorganisms in said grain component.

[0205] X5. The method of item X4, wherein said heat treatment comprises a temperature of about 70°C to about 120°C for about 5 minutes to about 60 minutes, preferably about 85°C to about 95°C for about 25 to about 35 minutes.

[0206] X6. The method of any of items X3 - X5, wherein said heat treatment is selected from the group consisting of steaming, pasteurization, or blanching.

[0207] X7. The method of any of items X3 to X6, wherein the cereal grain component is cooled to about 20°C to about 40°C, preferably about 25°C to about 35°C, prior to step (ii).

[0208] X8. The method of any of the preceding items, wherein the at least one fungal species of the genus Aspergillus and the protein component is mixed prior to step (ii)

[0209] X10. The method of any of the preceding items, wherein ratio (w / w) of the protein component to cereal grain component in the range of about 20: 1 to about 40: 1, preferably in the range of about 25: 1 to about 35: 1, such as 30: 1 to about 35: 1 .

[0210] Xll. The method of any of the preceding items, wherein step (iii) comprises incubating said first mixture at a temperature in the range of about 20°C to about 45°C, preferably about 25°C to about 35°C.

[0211] X12. The method of any of the preceding items, wherein step (iii) comprises incubating said first mixture at a relative humidity in the range of about 80% to about 100%, preferably 85% to about 95%. X13. The method of any of items XI 1 or X12, wherein said first mixture is incubated for about 2 hours to about 100 hours, preferably for about 24 hours to about 72 hours.

[0212] X14. The method of any of the preceding items, wherein said first mixture is stirred or otherwise mixed one or more times during said incubation.

[0213] X15. The method of item X14, wherein said first mixture is stirred about every 2 hours to about every 50 hours, preferably about every 20 hours to about every 30.

[0214] X16. The method of any of the preceding items, wherein the fermented mixture is subjected to heat treatment prior to step (iv) to obtain an inactivated fermented mixture.

[0215] X17. The method of item X16, wherein said heat treatment comprises heating the fermented mixture to a sufficient temperature for sufficient time to inactivate and / or kill essentially all microorganisms in said fermented mixture.

[0216] X18. The method of item X17, wherein said heat treatment comprises a temperature of about 70°C to 120°C for about 5 minutes to 60 minutes, preferably 85°C to 95°C for about 10-20 minutes.

[0217] X19. The method of any of items X16 - X18, wherein said heat treatment is selected from the group consisting of steaming, pasteurization or blanching.

[0218] X20. The method of any of items X16 - X19, wherein the inactivated fermented mixture comprises essentially no living or viable microorganisms.

[0219] X21. The method of any of the preceding items, wherein the fermented mixture is dried to a relative humidity in the range of about 1% to about 25%, preferably in the range from 10% to 15%.

[0220] X22. The method of any of the preceding items, wherein the water activity (aw) of said fermented mixture is in the range of about 0.1% to about 0.8%, preferably about 0.25% to about 0.75%. X23. The method of any of the preceding items, wherein step (iv) comprises roasting said fermented mixture at a temperature in the range of about 150°C to about 225°C, preferably in the range of about 165°C to about 225°C.

[0221] X24. The method of item X23, wherein step (iv) comprises roasting said fermented mixture for about 1 minute to about 5 minutes, preferably about 2 minutes to about 20 minutes.

[0222] X25. The method of any of the preceding items, wherein said roasting comprises heating said fermented mixture using a heated gas, optionally wherein said gas is air.

[0223] X26. The method of any of the preceding items, wherein said roasting comprises agitating and / or mixing said fermented mixture.

[0224] X27. The method of any of the preceding items, wherein roasted fermented mixture maintains certain floral notes and a bitter flavor without being burned both visually and on taste.

[0225] X28. The method of any of the preceding items wherein the plant material component is subject to heat treatment prior to step (vi) to obtain an inactivated plant material component.

[0226] X29. The method of item X28, wherein said heat treatment comprises heating the plant material component to a sufficient temperature for sufficient time to inactivate and / or kill essentially all microorganisms in said plant material component.

[0227] X30. The method of item X29, wherein said heat treatment comprises a temperature of about 70°C to about 120°C for about 5 minutes to about 60 minutes, preferably about 85°C to about 95°C for about 25 minutes to about 35 minutes.

[0228] X31. The method of any of items X28 - X30, wherein said heat treatment is selected from the group consisting of steaming, pasteurization or blanching.

[0229] X32. The method of item X28, wherein the inactivated plant material component comprises essentially no living or viable microorganisms. X33. The method of any of the preceding items, wherein the plant material component is dried to a relative humidity in the range of about 1% to about 25%, preferably in the range from about 10% to about 15%.

[0230] X34. The method of any of the preceding items, wherein the water activity (aw) of said plant component is in the range of about 0.1% to about 0.8%, preferably about 0.25% to about 0.75%.

[0231] X35. The method of any of the preceding items, wherein step (vi) comprises roasting said plant material component at a temperature in the range of 150°C to about 225°C, preferably in the range of about 165°C to about 225°C.

[0232] X36. The method of item X35, wherein step (vi) comprises roasting said plant material component for 5 minutes to 30 minutes, preferably about 5 minutes to about 20 minutes.

[0233] X37. The method of any of items X35 or X36, wherein said roasting comprises heating said plant material component using a heated gas, optionally wherein said gas is air.

[0234] X38. The method of any of items X35 - X37, wherein said roasting comprises agitating and / or mixing said plant material component.

[0235] NX1. The method of any of the preceding items, further comprising a step of adding one or more bitterness modifiers and / or one or more texture modifiers to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component.

[0236] NX2. The method of item NX1, wherein the one or more bitterness modifiers and / or texture modifiers are added to said plant material component, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component. NX3. The method of items NX1 or NX2, wherein the bitterness modifiers and / or texture modifiers are subjected to heat treatment to obtain an inactivated bitterness modifier and / or an inactivated texture modifier.

[0237] NX4. The method of item NX3, wherein said heat treatment comprises heating the bitterness modifier and / or texture modifier to a sufficient temperature for sufficient time to inactivate and / or kill essentially all microorganisms in said bitterness modifier and / or in said texture modifier.

[0238] NX5. The method of item NX4, wherein said heat treatment comprises a temperature of about 70°C to about 120°C for about 5 minutes to about 60 minutes, preferably about 85°C to about 95°C for about 25 minutes to about 35 minutes.

[0239] NX6. The method of any of items NX3 - NX5, wherein said heat treatment is selected from the group consisting of steaming, pasteurization or blanching.

[0240] NX7. The method of item NX3, wherein the inactivated bitterness modifier and / or inactivated texture modifier comprise essentially no living or viable microorganisms.

[0241] NX8. The method of any one of items NX1-NX7, wherein the bitterness modifier and / or texture modifier is dried to a relative humidity in the range of about 1% to about 25%, preferably in the range from about 10% to about 15%.

[0242] NX9. The method of any one of items NX1-NX8, wherein the water activity (aw) of said bitterness modifier and / or said texture modifier is in the range of about 0.1% to about 0.8%, preferably about 0.25% to about 0.75%.

[0243] NX10. The method of any one of items NX1-NX9, wherein said bitterness modifier and / or said texture modifier is roasted.

[0244] NX11. The method of item NX10, wherein said roasting of the bitterness modifier and / or the texture modifier comprises roasting said bitterness modifier and / or said texture modifier at a temperature in the range of 150°C to 200°C, preferably in the range of 165°C to 185°C. NX12. The method of item NX10 or NX11, wherein the bitterness modifier and / or the texture modifier is roasted for 5 minutes to 30 minutes, preferably about 10 minutes to about 20 minutes.

[0245] NX13. The method of any one of items NX10 - NX12, wherein said roasting comprises heating said bitterness modifier and / or said texture modifier using a heated gas, optionally wherein said gas is air.

[0246] NX14. The method of any one of items NX10 - NX13, wherein said roasting comprises agitating and / or mixing said bitterness modifier and / or said texture modifier.

[0247] X39. The method of any of the preceding items, wherein said roasted fermented mixture, said roasted plant material component, said bitterness modifier and / or said texture modifier is comminuted prior to step (vii).

[0248] X40. The method of item X39, wherein said comminuting comprises mechanical shearing, breaking, tearing, fractionating, grinding, or milling.

[0249] X41. The method of any of the preceding items, wherein step (vii) comprises mixing said roasted fermented mixture and said roasted plant material component in a ratio of roasted plant material component to roasted fermented mixture in the range of about 20: 1 to about 1 : 1, preferably about 6: 1 to about 3: 1.

[0250] X42. The method of any of the preceding items, further comprising a step of adding caffeine to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component.

[0251] X43. The method of any of the preceding items, further comprising a step of adding coffee to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component. X44. The method according to item X43, wherein the coffee is added to the mixture of said roasted fermented mixture and said roasted plant material component at a ratio (w / w) of mixture of said roasted fermented mixture and said roasted plant material component to coffee of about 10:90 to about 90: 10, preferably of about 20:80 to about 80:20.

[0252] Yl. The method of any of the preceding items, wherein said cereal grain component comprises a grain selected from the group consisting of wheat, bulgar, barley, oats, corn, quinoa, rice, rye, spelt, millet, buckwheat, Khorasan, spelt, amaranth, freekeh, sorghum, triticale, or farro.

[0253] Y2. The method of item Yl, wherein said cereal grain component comprises Avena sativa (oats).

[0254] Y3. The method of any of the preceding items, wherein said cereal grain component comprises grain kernels, semi-pearled grains, pearled grains, mashed grains, liquified grains or comminuted grains.

[0255] Y4. The method of any of items Yl - Y3, wherein said cereal grain component comprises oat kernels.

[0256] Y5. The method of any of the preceding items, wherein said protein component comprises at least about 50% protein (w / w).

[0257] Y6. The method of any of the preceding items, wherein said protein component is of nonanimal origin.

[0258] Y7. The method of item Y6, wherein said protein component comprises proteins extracted from a plant, optionally from a fruit.

[0259] Y8. The method of item Y7, wherein the plant or fruit are selected from the group consisting of carob, pea, hemp, a legume, lentils, chickpeas, peas, a tuber, almonds, walnuts, and peanuts, soybeans, sunflower seeds, and flaxseeds and soy.

[0260] Y9. The method of any of items Y5 - Y8, wherein said protein component comprises protein extracted from carob. Y10. The method of any of the preceding items, wherein said plant material component comprises the fruit, seeds, roots, legumes, flower or buds of a plant.

[0261] Yll. The method of any of the preceding items, wherein said plant material component comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof.

[0262] Y12. The method of items Y10 or Yll, wherein said plant material component comprises date seeds.

[0263] NY1. The method of any one of items NX1-Y12 , wherein said bitterness modifier comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof.

[0264] NY2. The method of item NY1, wherein said bitterness modifier comprises dandelion root.

[0265] NY3. The method of item NY1 or NY2, wherein said bitterness modifier is added in a sufficient amount to comprise about 1% to about 20% of the fermented food or beverage product, or a component thereof (w / w), preferably about 2% to about 4% of the fermented food or beverage product, or a component thereof (w / w).

[0266] NY4. The method of any one of items NX1-NY3 , wherein said texture modifier comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof.

[0267] NY5. The method of item NY1, wherein said texture modifier comprises lentils, preferably green lentils.

[0268] NY6. The method of item NY4 or NY5, wherein said texture modifier is added in a sufficient amount to comprise about 0.5% to about 10% of the fermented food or beverage product, or a component thereof (w / w), preferably about 1% to about 3% of the fermented food or beverage product, or a component thereof (w / w).

[0269] Y13. The method of any of the preceding items, wherein said cereal grain component, said protein component and / or said plant material component do not comprise plant material of the genus coffea (coffee).

[0270] Y14. The method of any of item Y13, wherein said cereal grain component, said protein component and / or said plant material component do not comprise C. arabica and / or C. robusta.

[0271] Al. The method of any of the preceding items, wherein the at least one fungal species of the genus Aspergillus is a non-pathogenic fungus. A2. The method of any of the preceding items, wherein the at least one fungal species of the genus Aspergillus is A. oryzae and / or A. sojae

[0272] A3. The method of any of the preceding items, wherein said first mixture comprises in the range of about 0.05% to about 2% (w / w) of said at least one fungal species.

[0273] A4. The method of any of the preceding items, wherein said fermented food or beverage product, or component thereof, comprises in the range of about 0.01% to about 0.03% (w / w) of said at least one fungal species.

[0274] A5. The method of any of the preceding items, wherein the at least one fungal species is a non-genetically modified fungal species or a genetically modified fungal species.

[0275] A6. The method of any of the preceding items, wherein the at least one fungal species is selected from the group consisting of a viable fungal species, spore forming fungal species, attenuated fungal species, dead fungal species and any combinations thereof.

[0276] Zl. A fermented food or beverage product, or a component thereof, obtained or obtainbable by the method of any of the preceding items.

[0277] QI. A fermented food or beverage product, or a component thereof, comprising,

[0278] (i) a roasted fermented mixture comprising a cereal grain component and a protein component,

[0279] (ii) a roasted plant material component, and

[0280] (iii) at least one fungal species of the genus Aspergillus.

[0281] Q2. The fermented food or beverage product, or a composition thereof according to items Zl or QI, wherein the ratio (w / w) of protein component to serial grain component in the range of about 20: 1 to about 40: 1, preferable in the range of about 30: 1 to about 35: 1

[0282] Q3. The fermented food or beverage product, or a composition thereof according to items Zl or Q1-Q2, comprises essentially no living or viable microorganisms. Q4. The fermented food or beverage product, or a composition thereof according to items Zl or Q1-Q3, comprises a water activity (aw) is in the range of 0.1 to 0.8%, preferably 0.25 to 0.75%.

[0283] Q5. The fermented food or beverage product, or a composition thereof according to items Zl or Q1-Q4, wherein product is suitable for a pour over, filter press, drip extraction, instant, cold brew, or espresso, espresso pod, french press, percolator and concentrate.

[0284] Q6. The fermented food or beverage product, or a component thereof according to items Z1 or Q1-Q5, wherein the food, product or composition is comminuted and has a particle size in the range of about 50 pm to about 200 mm, preferably about 100 pm to about 750 pm.

[0285] Q7. The fermented food or beverage product, or a component thereof according to items Zl or Q1-Q6, comprises a ratio of roasted plant material component to roasted fermented mixture in the range of 2: 1 to 6: 1, preferably about 3: 1 to about 4: 1.

[0286] Q8. The fermented food or beverage product, or a component thereof according to items Z1 or Q1-Q7, further comprising caffeine.

[0287] U.l The fermented food or beverage product, or a component thereof according to any of items Z1 or Q1-Q8, wherein said cereal grain component comprises a grain selected from the group consisting of wheat, bulgar, barley, oats, corn, quinoa, rice, rye, spelt, millet, buckwheat, Khorasan, spelt, amaranth, freekeh, sorghum, triticale, or farro.

[0288] U2. The fermented food or beverage product, or a component thereof according to item Ul, wherein said cereal grain component comprises Avena sativa (oats).

[0289] U3. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U2, wherein said cereal grain component comprises grain kernels, semi-pearled grains, pearled grains, mashed grains, liquified grains or comminuted grains.

[0290] U4. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U3, wherein said cereal grain component comprises oat kernels. U5. The fermented food or beverage product, or a component thereof according to items Zl, Q1-Q8 or U1-U4, wherein said protein component comprises at least about 50% protein (w / w).

[0291] U6. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U5, wherein said protein component is of non-animal origin.

[0292] U7. The fermented food or beverage product, or a component thereof according to item U6, wherein said protein component comprises proteins extracted from a plant, optionally from a fruit.

[0293] U8. The fermented food or beverage product, or a component thereof according to item U7, wherein the plant or fruit are selected from the group consisting of carob, pea, hemp, a legume, lentils, chickpeas, peas, a tuber, almonds, walnuts, and peanuts, soybeans, sunflower seeds, and flaxseeds and soy.

[0294] U9. The fermented food or beverage product, or a component thereof according to any of items U5 - U8, wherein said protein component comprises protein extracted from carob.

[0295] U10. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U9, wherein said plant material component comprises the fruit, seeds, roots, legumes, flower or buds of a plant.

[0296] Ull. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U10, wherein said plant material component comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof. U12. The fermented food or beverage product, or a component thereof according to any of items U10 or Ull, wherein said plant material component comprises date seeds.

[0297] NU1. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U12 further comprising a bitterness modifier and / or a texture modifier.

[0298] NU2. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8, U1-U12, or NU1, wherein said bitterness modifier comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof.

[0299] NU3. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8, U1-U12, or NU1-NU2, wherein said bitterness modifier comprises dandelion root.

[0300] NU4. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8, U1-U12, or NU1-NU3, wherein said fermented food or beverage product, or a component thereof comprises about 1% to about 20% bitterness modifier (w / w), preferably about 2% to about 4% (w / w).

[0301] NU5. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8, U1-U12, or NU1-NU4, wherein said texture modifier comprises at least part of a plant selected from the group consisting of acorn, asparagus seed, barley, buckwheat, peas, burdock, carrots, chickpeas, cacao, cinnamon, coriander seeds, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, rice, grape seed, green split peas, guarana, juniper berries, lentils, mango, mesquite, caramel millet, oats, okra, orange, mushrooms, pale corn, pumpkin seeds, ramon seeds, raspberry seeds, rye, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, sunflower, date, palm, okra, cocoa, pumpkin, hemp, coffee, ramon tree, fig, soy, milkvetch, lupine, pea, peanut, avocado, olive, hazelnut, acorn, cherry, apricot, plum, raspberry, walnuts, chickory, hickory, pecan nut, chestnuts, orange, lemon, grape, sesame, mustards, and combinations thereof.

[0302] NU6. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8, U1-U12, or NU1-NU5, wherein said texture modifier comprises lentils, preferably green lentils.

[0303] NU7. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8, U1-U12, or NU1-NU6, wherein said fermented food or beverage product, or a component thereof comprises about 0.5% to about 10% texture modifier (w / w), preferably about 1% to about 3% (w / w).

[0304] U13. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8, U1-U12 or NU1-NU7, wherein said cereal grain component, said protein component and / or said plant material component do not comprise plant material of the genus coffea (coffee).

[0305] U14. The fermented food or beverage product, or a component thereof according to any of item U13, wherein said cereal grain component, said protein component and / or said plant material component do not comprise C. arabica and / or C. robusta.

[0306] U15. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U14, wherein the at least one fungal species of the genus Aspergillus is a non-pathogenic fungus.

[0307] U16. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U15, wherein the at least one fungal species of the genus Aspergillus is A. oryzae and / or A. sojae

[0308] U17. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U16, wherein said first mixture comprises in the range of about 0.05% to about 2% (w / w) of said at least one fungal species. U18. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U17, wherein said fermented food or beverage product, or component thereof, comprises in the range of about 0.01% to about 0.03% (w / w) of said at least one fungal species.

[0309] U19. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U18, wherein the at least one fungal species is a non-genetically modified fungal species or a genetically modified fungal species.

[0310] U20. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U19, wherein the at least one fungal species is selected from the group consisting of a viable fungal species, spore forming fungal species, attenuated fungal species, dead fungal species and any combinations thereof.

[0311] U21. The fermented food or beverage product, or a component thereof according to any of items Zl, Q1-Q8 or U1-U20, further comprising coffee.

[0312] U22. The fermented food or beverage product, or a component thereof according to item

[0313] U21, wherein the coffee is present at a ratio (w / w) of roasted fermented mixture and roasted plant material component to coffee of about 10:90 to about 90: 10.

[0314] Tl. A method of making a beverage, comprising:

[0315] (i) providing the fermented food or beverage product, or a component thereof according to any of Zl or Q1-Q8, and

[0316] (ii) contacting said fermented food or beverage product, or component thereof with a liquid, thereby obtaining a beverage.

[0317] Pl. Use of the fermented food or beverage product, or a component thereof, according to Zl or Q1-Q8 for producing a beverage, comprising contacting said fermented food or beverage product, or component thereof with a liquid. TP1. The method according to item T1 or the use according to item Pl, wherein the liquid is water.

[0318] TP2. The method or use according to any one of items T1 - TP1, wherein said liquid is at a temperature in the range of about 90°C to about 120°C, preferably at a temperature of about 100°C.

[0319] Examples

[0320] Example 1: Preparation of fermented coffee alternative product

[0321] The process for the preparation of a fermented coffee alternative product (the fermented food or beverage product, or component thereof) has been designed to deliver an organoleptic and / or sensory experience similar or akin to that of coffee without relying upon the coffee plant for production. The combination of ingredients, methods of production, process parameters enables the creation of a unique product that can be consumed singularly, in complement to coffee or even mixed with coffee.

[0322] A fermented food or beverage product, or component thereof, was prepared according to an embodiment of the method of the present disclosure. A simplified schematic overview of the preparation method of the food or beverage product, or component thereof, is presented in Figure 1. Throughout the present specification, including the present Examples and the appended Figures, the fermented coffee alternative product (the fermented food or beverage product, or component thereof) produced by the method described herein may also be referred to as REST.

[0323] Oat Process

[0324] Oat kernels were rinsed using industrial rinsing equipment to remove dirt and excess starch, and then steamed for about 25 minutes to about 35 minutes at about 85°C to about 95°C. Such steaming kills and / or inactivates any unfavourable microorganisms that may influence the further fermentation process or the final product or component thereof. Following said steaming, the oat kernels were allowed to cool to about 25°C to about 35°C to ensure adequate conditions for inoculation of A. Oryzae and / or A. Sojae. Separately, carob protein was mixed with A. Oryzae and / or A. Sojae spores at a ratio (w / w) of carob protein to spores about 10: 1 to about 40: 1. Said carob and Aspergillus spore mixture was then sprinkled and evenly mixed into the oat kernels at a ratio (w / w) of carob and Aspergillus spore mixture to oat kernels of about 30: 1 to about 35: 1, to obtain a first mixture.

[0325] The first mixture (oat kernels, Aspergillus spores and carob) was then incubated in a temperature and humidity controlled environment at a relative humidity of about 85% to about 95%, and at a temperature of about 25°C to about 35°C to allow for fermentation by the Aspergillus fungi. The first mixture was stirred one or more times about every 20 to about every 30 hours during incubation to ensure aeration of the mixture, and an even and efficient fermentation. Stirring further promotes even growth of the fungus and prevents clump formation. After about 24 hours to about 72 hours the fermented first mixture (fermented mixture) was obtained and steamed for about 10 minutes to about 20 minutes at about 85°C to about 95°C to inactivate the fungus. Steaming ensures optimal pasteurization to avoid food safety issues. The fermented mixture was then strained to remove water and dried to reach a relative humidity in the range of about 10% to about 15%. Optimised humidity level of the fermented mixture ensures that during roasting the oats do not burn easily causing development of undesirable flavours.

[0326] The fermented mixture is then roasted in an industrial coffee roasting machine for about 2 minutes to about 4 minutes at a temperature of about 165°C to about 185°C. The roasted fermented mixture is then ground.

[0327] Date Process

[0328] Seeds from organic zahadi dates were first steamed for about 25 minutes to about 35 minutes at about 85°C to about 95°C to kill and / or inactivate any unfavourable microorganisms. The date seeds were then dried to a relative humidity in the range of about 10% to about 15% and roasted in an industrial coffee roasting machine for about 2 minutes to about 4 minutes at a temperature of about 165°C to about 185°C. The roasted date seeds were then ground.

[0329] Fermented food or beverage product, or component thereof

[0330] The ground roasted fermented mixture and the roasted date seeds were then mixed at a ratio (w / w) of ground roasted fermented mixture to roasted date seeds of about 6: 1 to about 3: 1 to obtain the fermented food or beverage product, or component thereof. Accordingly, the fermented food or beverage product, or component thereof, comprises the components as listed in Table 1.

[0331] Table 1 - Components of the fermented food or beverage product, or component thereof, produced by the method of Example 1.

[0332]

[0333] Example 2: Identification of advantageous bitterness and texture modifiers

[0334] Goals:

[0335] Mapping, identifying and roasting of new potential ingredients for REST (corresponds to the fermented food or beverage product of the present disclosure. REST as applied in this example has been prepared according to Example 1) with the aim of further improving the texture and / or taste / aroma of the product.

[0336] Introduction:

[0337] To identify further ingredient(s) to add to the existing recipe of REST. With the aim of further improving texture (i.e., body) and flavor (particularly by increasing bitterness). Ingredients with a low market cost are preferred.

[0338] The ingredients should also be eligible for roasting and grinding on existing coffee roasting machinery.

[0339] Methods & Materials / Recioe:

[0340] Initial ingredient mapping: Reviewing and evaluating different raw materials for further testing. The following ingredients were tested for their taste profiles, particularly bitterness, colour, body (texture), cost and suitability for roasting in large scale (in coffee roasting machinery). Taste, colour and body were tested by roasting them at three different temperatures (160°C, 170°C, and 180°C) before being assessed, by eating it and by infusing it in water. Dandelion Root

[0341] Bitterness: Dandelion root has a naturally bitter taste when roasted, similar to chicory.

[0342] Color: When roasted, it takes on a dark brown color, adding depth and deep brown / caramel color to the drink's appearance.

[0343] Body: Dandelion root creates a rich, full-bodied texture.

[0344] Cost: Dandelion root is cheap and commonly available.

[0345] Large scale roasting: Dandelion root is thought to be suitable for roasting on existing industrial coffee roasters.

[0346] Buckwheat

[0347] Bitterness: Buckwheat has a gentle bitterness and nutty flavor when roasted.

[0348] Color: Roasted buckwheat has a medium to dark brown color.

[0349] Body: It adds a robust body and slight grainy texture to beverages.

[0350] Cost: Buckwheat is widely available and low in cost.

[0351] Large scale roasting: Roasting could be an issue due to the particle size of buckwheat

[0352] Quinoa (red)

[0353] Bitterness: Quinoa has a mild bitterness with a nutty undertone when roasted.

[0354] Color: Roasting quinoa turns it a golden to dark brown, adding color to the beverage.

[0355] Body: Quinoa adds a light yet smooth body to drinks.

[0356] Affordability: Although a little pricier than other grains, quinoa is still reasonably priced.

[0357] Large scale roasting: Roasting could be an issue due to the particle size.

[0358] Sunflower Seed

[0359] Bitterness: Roasting the sunflower seeds provides a pleasant bitterness with a smoky, earthy flavor.

[0360] Color: The seeds turn dark brown when roasted, contributing to the coffee-like appearance.

[0361] Body: Sunflower seeds create a robust body with a slightly gritty texture that can add richness to the drink.

[0362] Affordability: Sunflower seed are a byproduct of the sunflower industry, making them a low-cost, sustainable option. Large scale roasting: Sunflower seeds should be eligible for roasting large scale, particle size is comparable to coffee beans

[0363] Amaranth

[0364] Bitterness: Roasted amaranth provides a mild bitterness with a nutty, earthy flavor.

[0365] Color: Roasting turns amaranth into a golden-brown hue, which deepens with longer roasting.

[0366] Body: It adds a thick, smooth texture, giving a satisfying mouthfeel to beverages. Affordability: Amaranth is affordable and available in bulk, making it a practical choice for food production.

[0367] Large scale roasting: Amaranth seeds are very small in size and could prove to be difficult to roast on industrial coffee roasting equipment.

[0368] Lentils

[0369] Bitterness: Lentils develop a subtle bitterness with a toasted, nutty flavor when roasted.

[0370] Color: They turn a deep brown color after roasting, adding depth to the beverage's color.

[0371] Body: Roasted lentils give a thick, hearty body, making the beverage feel rich and robust.

[0372] Affordability: Lentils are one of the cheapest legumes available and can be purchased in bulk for cost efficiency.

[0373] Large scale roasting: Roasting could be an issue due to the particle size, needs further testing to clarify

[0374] Sorghum

[0375] Bitterness: Sorghum develops a slight bitterness with a toasted, nutty flavor when roasted.

[0376] Color: They turn a deep brown color after roasting, adding depth to the beverage's color.

[0377] Body: Sorghum brew has a smooth, full-bodied texture. Its natural starches contribute to the thickness, making the brew feel rich and substantial.

[0378] Affordability: Sorghum is relatively inexpensive compared to other grains. It's commonly used in food production globally, making it a cost-effective ingredient for large-scale use. Large scale roasting: Roasting could be an issue due to the particle size.

[0379] Roasted dandelion root and green lentils were chosen for further development as bitterness and texture modifiers, respectively. The results indicate that Dandelion root could contribute bitterness, acidity, and a dark color, while the green lentils could enhance the texture (body). A detailed overview of the taste profiles for the selected ingredients at the three roasting temperatures tested is shown below in Table 2.

[0380] Table 2 - Overview of taste profiles determined for dandelion root and green lentils roasted at varying temperatures.

[0381] In all following tests, the ingredients were roasted at 180°C for 15 minutes.

[0382] Example 3: Combination of identified bitterness and texture modifier with fermented coffee alternative product.

[0383] These two ingredients selected in Example 2 were then tested in combination with REST (corresponds to the fermented food or beverage product of the present disclosure. REST as applied in this example has been prepared according to Example 1).

[0384] Bitterness modifier

[0385] 1) First the roasted Dandelion root was tested together with REST in different percentages as shown in Table 3 below. This was done directly in a cup (cupping method). 7% of Dandelion root seemed like the best level of bitterness, this percentage was continued for the next test.

[0386] 2) Second test was a filter brew: with REST + 7% roasted Dandelion (0,5 I water, 37,2 g. REST, 2,8 g. Dandelion root), to explore how it would work in a filter brew.

[0387] Table 3

[0388] Results: Both brewing methods resulted in an increase of pleasant bitterness by the addition of the roasted Dandelion.

[0389] 3) To further explore the effect of adding the roasted Dandelion root, smaller intervals were tested (2%, 4% and 6%) as shown in Table 4.

[0390] Table 4

[0391] Results: 4% of roasted Dandelion root resulted in a well balanced improved bitterness in combination with REST, and was therefore selected as the preferred concentration. Texture modifier

[0392] Corresponding tests were performed by adding roasted green lentils to REST as shown below in Table 5.

[0393] Table 5

[0394] Results: 2% added lentils to REST provided a more rich and mouth covering experience compared to REST alone. 4% added lentils made resulted in a taste dominated by lentil taste, and was thus not preferred. 6% added lentils masked some of the roasted notes from the REST beverage and in general tasted too much of lentils.

[0395] Bitterness and texture modifier

[0396] The ingredients were then combined with REST as shown in Table 6 below in order to test the combined attributes of the lentils and the Dandelion root.

[0397] Table 6

[0398] Results: REST together with the roasted green lentils and dandelion root had an increased body and texture, as well as a clean, pleasant bitterness.

[0399] Conclusions:

[0400] After executing the tests striving for more body and bitterness in REST, the conclusion is that adding 2% roasted green lentils provides a coffee alternative with having a texture with more body / more richness. Additionally, 4% roasted Dandelion root provides a coffee alternative with an increased yet pleasant bitterness. Adding both roasted green lentils and roasted dandelion root provides both the increased body / texture and the pleasant bitterness. The obtained products closely resemble the taste and tactile (body) profiles of brewed coffee.

[0401] Example 4: Combination of coffee with the fermented coffee alternative product.

[0402] Goal: The goal of this experiment was to test different ratios of REST to coffee and it's impact of taste descriptors (corresponds to the fermented food or beverage product of the present disclosure. REST as applied in this example, has been prepared according to Example 1).

[0403] Table 7

[0404] Coffee (100% Arabica) was blended with REST in the ratios indicated in Table 4 and brewed into a beverage using 8g Coffee: REST per Idl water. A tasting panel of 15 number of people scored the beverage according to the following taste descriptors: Liking, Sweet, Acidic, Chocolate, Bitter and Nutty. The results are disclosed in Figure 2.

[0405] Conclusion:

[0406] As can be seen, all blends, including REST, score higher on the taste descriptors than 100% coffee. The 50% coffee and 50% REST blend receives the highest scores on the "liking" descriptor.

Claims

Claims1. A method of preparing a fermented food or beverage product, or a component thereof, the method comprising the steps of:(i) providing a cereal grain component;(ii) mixing said cereal grain component with at least one fungal species of the genus Aspergillus and a protein component, to obtain a first mixture;(iii) incubating said first mixture at a temperature and humidity suitable for fermentation by said fungal species, to obtain a fermented mixture;(iv) roasting said fermented mixture to obtain a roasted fermented mixture;(v) providing separately a plant material component;(vi) roasting said plant material component to obtain a roasted plant material component; and(vii) mixing said roasted fermented mixture with said roasted plant material component, thereby obtaining a fermented food or beverage product or component thereof.

2. The method of claim 1, wherein the fermented mixture is subjected to heat treatment prior to step (iv) to inactivate the at least one fungal species of the genus Aspergillus.

3. The method of any of the preceding claims, wherein the ratio (w / w) of the protein component to cereal grain component is in the range of about 25: 1 to about 35: 1.

4. The method of any of the preceding claims, wherein said first mixture is incubated at a temperature in the range of about 25°C to about 45°C for about 24 hours to about 72 hours.

5. The method of any of the preceding claims, wherein the roasting in step (iv) comprises roasting said fermented mixture at a temperature in the range of about 150°C to about 225°C, preferably in the range of about 165°C to about 225°C.

6. The method of any of the preceding claims, wherein the roasting in step (vi) comprises roasting said plant material component at a temperature in the range of about 150°C to about 225°C, preferably in the range of about 165°C to about 225°C.

7. The method of any of the preceding claims, wherein the roasting in step (iv) comprises roasting said fermented mixture for about 1 minute to about 5 minutes, preferably about 2 minutes to about 20 minutes.

8. The method of any of the preceding claims, wherein the roasting in step (vi) comprises roasting said fermented mixture at a temperature in the range of about 150°C to about 225°C, preferably in the range of about 165°C to about 225°C.

9. The method of any of the preceding claims, wherein the cereal grain component comprises Avena sativa (oats).

10. The method of any of the preceding claims, wherein the protein component comprises carob or carob protein powder.

11. The method of any of the preceding claims, wherein the plant material component comprises date seeds.

12. The method of any of the preceding claims, wherein the at least one fungal species of the genus Aspergillus is A. oryzae and / or A. sojae.

13. The method of any of the preceding claims, further comprising a step of adding one or more bitterness modifiers to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermented mixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component.

14. The method of any of the preceding claims, further comprising a step of adding one or more texture modifiers to said cereal grain component, to said first mixture, to said fermented mixture, to said plant material component, to said roasted fermentedmixture, to said roasted plant material component and / or to the mixture of said roasted fermented mixture and said roasted plant material component.

15. The method of claim 13 or 14, wherein said bitterness modifier and / or said texture modifier is roasted.

16. The method of claim 13 or 15, wherein said bitterness modifier comprises dandelion root.

17. The method of any one of claims 13-16, wherein said bitterness modifier is added in a sufficient amount to comprise about 2% to about 4% of the fermented food or beverage product, or component thereof (w / w).

18. The method of claim 14, wherein said texture modifier comprises lentils, preferably green lentils.

19. The method of any one of claims 14 or 18, wherein said texture modifier is added in a sufficient amount to comprise about 1% to about 3% of the fermented food or beverage product, or component thereof (w / w).

20. The method of any of the preceding claims, wherein step (vii) comprises mixing said roasted fermented mixture and said roasted plant material component in a ratio of roasted plant material component to roasted fermented mixture in the range of about 20: 1 to about 1 : 1, preferably about 6: 1 to about 3: 1.

21. The method of the preceding claims, further comprising a step of adding coffee to the mixture of said roasted fermented mixture and said roasted plant material component.

22. The method of claim 17, wherein the coffee is added to the mixture of said roasted fermented mixture and said roasted plant material component at a ratio (w / w) of mixture of said roasted fermented mixture and said roasted plant material component to coffee of about 10:90 to about 90: 10.

23. A fermented food or beverage product or a component thereof, obtainable by the method according to any one of claim 1-22.

24. A fermented food or beverage product, or a component thereof, comprising,(i) a roasted fermented mixture comprising a cereal grain component and a protein component,(ii) a roasted plant material component, and(iii) at least one fungal species of the genus Aspergillus.

25. The fermented food or beverage product, or a component thereof according to claim 24, wherein the cereal grain component comprises oats.

26. The fermented food or beverage product, or a component thereof according to claim 24 or 25, wherein the protein component comprises carob or carob protein powder.

27. The fermented food or beverage product, or a component thereof according to any one of claims 24-26, wherein the plant material component comprises date seeds.

28. The fermented food or beverage product, or a component thereof according to any one of claims 24-27, wherein the at least one fungal species of the genus Aspergillus is A. oryzae and / or A. sojae.

29. The fermented food or beverage product, or a composition thereof according to any one of claims 24-28, wherein the ratio (w / w) of protein component to cereal grain component in the range of about 20: 1 to about 40: 1.

30. The fermented food or beverage product, or a component thereof according to any one of claims 24-29, wherein the product or component thereof comprises a ratio of roasted plant material component to roasted fermented mixture in the range of about 3: 1 to about 4: 1.

31. The fermented food or beverage product, or a component thereof according to any one of claims 23-30, wherein the food product or composition is comminuted to anaverage particle size in the range of about 50 pm to about 200 mm, preferably about 100 pm to about 750 pm.

32. The fermented food or beverage product, or a composition thereof according to any one of claims 23-31, wherein product is suitable for a being brewed as a pour over, filter press, drip extraction, instant, cold brew, or espresso, espresso pod, french press, percolator and concentrate.

33. The fermented food or beverage product or composition thereof according to any one of claims 23-32, wherein the product or composition is lyophilized.

34. The fermented food or beverage product or composition thereof according to any one of claims 23-33, wherein the ratio (w / w) of the mixture of said roasted fermented mixture and said roasted plant material component to coffee is about 10:90 to about 90: 10 and preferably about 25:75 to about 75:25 and more preferably about 50:50.

35. A method of preparing a beverage, comprising:(i) providing the fermented food or beverage product, or a component thereof according to any one of claims 23-34, and(ii) contacting said fermented food or beverage product, or component thereof with a liquid, thereby obtaining a beverage.

36. The method of claim 35, wherein the liquid is water.

37. The method of any one of claims 34 or 35, wherein said liquid is at a temperature in the range of about 80°C to about 120°C, preferably at a temperature of about 90°C to about 100°C.

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