Fruit fillings

Abstract

The present invention provides a method of fermenting mangoes, said method comprising the steps of: inoculating pieces of mango with between 106 and 108 CFU / g of one or more lactic acid bacteria; and fermenting said pieces of mango at a temperature of between 25°C and 35° C, thereby obtaining a lacto-fermented mango-based ingredient comprising fermented pieces of mango and fermentation juice, wherein said fermentation is performed for a period of between 20 and 48 hours or wherein said pieces of mango are being fermented until an acidity (TTA) of between 10 and 75 ml NaOH / 10g is reached in the fermentation juice. Also provided herein are lacto-fermented mango-based ingredients, mango-based filling comprising such lacto-fermented mango-based ingredients, methods for preparing such products and uses thereof.

Description

[0001] FRUIT FILLINGS

[0002] Field of the invention

[0003] The present invention relates to fruit ingredients and fruit fillings for food products, such as bakery, patisserie and dairy type of products, and to methods for preparing the fruit ingredients and fillings as well as the food products comprising the same.

[0004] Background of the invention

[0005] Industrial and semi-industrial food companies specialized in bakery and patisserie products, but also local bakeries offer a large assortment of baked products with incorporated fillings. Examples of baked products typically containing fillings are breads, toast breads, brioches, buns, panettone, donuts, cakes, steam cakes, cream cakes, sponge cakes, muffins, cheesecakes, snack bars, waffles, puff pastries, croissants and cookies. Fillings are available in different kinds of textures, colours and flavours and add immediate irresistible appeal to the bakery product. Among these fillings, fruit fillings are frequently used. Such fillings can also be applied as decoration on top of or into different dairy products including yoghurts.

[0006] The preparation of fruit fillings is traditionally performed by heating / cooking and requires the addition of diverse ingredients to reach a correct sweetness (for example sugars), a correct viscosity (for example starch(es) and / or texturizers), a controlled pH (for example acidity regulator such as citric acid) and / or to ensure the preservation of the fresh and natural colour and the taste (for example, fruit discoloration and loss of aroma may be induced during the heating / cooking step and / or during the shelf life). Many of these ingredients are considered as additives and need to be mentioned on the packaging of the products.

[0007] While the fermentation of fruit is known in the art, such processes are typically aimed at producing beverages, purees, or pulps, wherein the original structure and texture of the fruit pieces are intentionally broken down.

[0008] There is also an increased consciousness of the consumers regarding food ingredients, and an increased awareness for what is on the food label. As a consequence, consumers more and more want to avoid foods containing numerous additives generating E- numbers on the label and are looking for more naturalness, being at the taste level or at the colour level for example. This forces food manufacturers to come up with natural ingredients and their derivatives to produce clean(er) label foods which have product characteristics at least comparable to those of the additives-containing reference.

[0009] The current fruit fillings used to manufacture bakery, pastry and dairy products generally contain ingredients that require to be indicated as additives on the product label or ingredients that are not considered as natural or safe by the consumer.

[0010] Further, in the moving world of today, consumers are constantly looking for new tastes, new sensations and more healthy food products.

[0011] Therefore, there is a market need to develop new and innovative fruit fillings with a clean(er) label and / or that are more natural and healthy. Additionally, ideally, such innovative fruit fillings also have a good bake stability and a good colour stability.

[0012] Summary of the invention

[0013] Present inventors surprisingly found that fermenting pieces of mango with between 106and 108CFU / g of one or more lactic acid bacteria at a temperature of between 25°C and 35°C for a period of between 20 and 48 hours or until an acidity (TTA) of between 10 and 75 ml NaOH / 10g is reached in the fermentation juice (and / or the fermented mango pieces, such as in the fermentation broth) allows to obtain a lacto-fermented mangobased ingredient having a fresh, natural, acidic taste, a good shelf life, a stable and natural colour, a crunchy texture, a pleasant mouthfeel, and a suitable bake stability. As a result thereof, such lacto-fermented mango-based ingredients can be used as a new type of filling for food products, such as bakery products, patisserie products or dairy products. For example, the limited liquid oozing of the lacto-fermented mango-based ingredients of the present invention ensures that the bleeding of liquid into the surrounding food product, such as a bakery product, is limited, thereby making the food product more appealing to the customer. Also, the stability and colour of the lacto- fermented mango-based ingredients of the present invention stay substantially unaffected by temperatures of the range generally met within baking bakery products.

[0014] Moreover, lacto-fermented mango-based ingredients or fillings of the present invention can be obtained with substantially no or no additives. In addition, the lacto-fermented mango-based ingredients of the present invention have an improved microbial shelf life and colour stability compared to non lacto-fermented mango-based ingredients. Accordingly, a first aspect provides a method of fermenting mangoes, said method comprising the steps of: inoculating pieces of mango with between 106and 108CFU / g of one or more lactic acid bacteria; and fermenting said pieces of mango at a temperature of between 25°C and 35° C, thereby obtaining a lacto-fermented mango-based ingredient comprising fermented pieces of mango and fermentation juice, wherein said fermentation is performed for a period of between 20 and 48 hours or wherein said pieces of mango are being fermented until an acidity (TTA) of between 10 and 75 ml NaOH / 10g is reached in the fermentation juice (and / or the fermented mango pieces, such as in the fermentation broth).

[0015] In particular embodiments, said one or more lactic acid bacteria are Lactiplantibacillus or Limosilactobacillus, preferably Limosilactobacillus fermentum and most preferably Lactiplantibacillus plantarum.

[0016] In particular embodiments, said lacto-fermented mango-based ingredient has a pH between 2.5 and 4.5.

[0017] In particular embodiments, said lacto-fermented mango-based ingredient has a liquid oozing of less than 2 cm.

[0018] In particular embodiments, said lacto-fermented mango-based ingredient has a lactic acid content of at least 0.2% (w / w).

[0019] In particular embodiments, said lacto-fermented mango-based ingredient has a fruit content of at least 90% (w / w), preferably at least 95% (w / w), most preferably at least 98% (w / w).

[0020] In particular embodiments, the lacto-fermented mango-based ingredient comprises fermented pieces of mango measuring at least 0.3 cm in at least two orthogonal dimensions.

[0021] A further aspect provides a lacto-fermented mango-based ingredient obtained or obtainable by the method as taught herein, wherein said lacto-fermented mango-based ingredient: comprises fermented pieces of mango measuring at least 0.5 cm in at least two orthogonal dimensions; has an acidity (TTA) of between 10 and 75 ml NaOH / 10g; has a liquid oozing of less than 2 cm; and has a lactic acid content of at least 0.2% (w / w).

[0022] A further aspect provides the use of the lacto-fermented mango-based ingredient as taught herein in or as a mango-based filling in a food product, preferably wherein said food product is selected from the group consisting of: a bakery product, a patisserie product, and a dairy product.

[0023] A further aspect provides a mango-based filling comprising between 5 and 100% (w / w) of a lacto-fermented mango-based ingredient characterized in that said lacto-fermented mango-based ingredient: comprises fermented pieces of mango measuring at least 0.5 cm in at least two orthogonal dimensions; has an acidity (TTA) of between 10 and 75 ml NaOH / 10g; has a liquid oozing of less than 2 cm; and has a lactic acid content of at least 0.2% (w / w).

[0024] A further aspect provides a method of preparing a mango-based filling, comprising admixing between 5 and 100% (w / w) of a lacto-fermented mango-based ingredient and between 0 and 95% (w / w) of additional ingredients, wherein said lacto-fermented mangobased ingredient: comprises fermented pieces of mango measuring at least 0.5 cm in at least two orthogonal dimensions; has an acidity (TTA) of between 10 and 75 ml NaOH / 10g; has a liquid oozing of less than 2 cm; and has a lactic acid content of at least 0.2% (w / w).

[0025] A further aspect provides a food product comprising a mango-based filling as taught herein.

[0026] In particular embodiments, said lacto-fermented mango-based ingredient in said food product has a pH of between 2.5 and 4.5. In particular embodiments, said lacto-fermented mango-based ingredient in said food product has a fruit content of at least 90% (w / w), preferably at least 95% (w / w), most preferably at least 98% (w / w).

[0027] In particular embodiments, said lacto-fermented mango-based ingredient present in said food product comprises less than 10% (w / w) of sugar exogenous to mango.

[0028] In particular embodiments, said lacto-fermented mango-based ingredient present in said food product comprises less than 0.05% (w / w) of salt.

[0029] In particular embodiments, said lacto-fermented mango-based ingredient present in said food product comprises less than 10% (w / w) of starch and / or fibers exogeneous to mango.

[0030] In particular embodiments, the food product is selected from the group consisting of: a bakery product, a patisserie product, and a dairy product.

[0031] Detailed description of the invention

[0032] Before the present method and devices used in the invention are described, it is to be understood that this invention is not limited to particular compositions, components, uses, or methods, described as such compositions, components, uses, or methods, may, of course, vary. It is also to be understood that the terminology used herein is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0033] As used herein, the singular forms “a”, “an”, and “the” include both singular and plural referents unless the context clearly dictates otherwise.

[0034] The terms “comprising”, “comprises” and “comprised of’ as used herein are synonymous with “including”, “includes”, “containing”, or “contains”, and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. The terms also encompass “constituted of”, “consists in”, “consisting of”, and “consists of”, and also the terms “consisting essentially of”, “consisting essentially in” and “consists essentially of”, which enjoy well-established meanings in patent terminology.

[0035] The recitation of numerical ranges by endpoints includes all intervening values between the lower and upper endpoints, as well as the recited endpoints. Intervening values may be integers or, where applicable, fractions, i.e., more broadly any real numbers such as any rational numbers. This applies to numerical ranges irrespective of whether they are introduced by the expression “from... to...” or the expression “between... and...” or another expression. Any numerical range recited herein is intended to include all subranges subsumed therein. For example, each sub-range between any stated value in a stated range and any other stated value in that stated range is also specifically disclosed. Each sub-range between any stated value in a stated range and either the lower endpoint or the upper endpoint of the stated range is also specifically disclosed. The stated value may be an isolated value or an endpoint of a range subsumed by or overlapping with the stated range. For example, for a stated range with lower endpoint L1 and upper endpoint U1 (i.e. , stated range L1-LI1) and a stated sub-range nested within the stated range with lower endpoint L2 and upper endpoint U2 (i.e., stated sub-range L2-LI2), also specifically disclosed are the subranges L1-L2, L1-LI2, L2-LI1 , and U2-LI1.

[0036] The terms “about” or “approximately” as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, are meant to encompass variations of and from the specified value, such as variations of + / -10% or less, preferably + / -5% or less, more preferably + / -1 % or less, and still more preferably + / -0.1 % or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier “about” or “approximately” refers is itself also specifically, and preferably, disclosed.

[0037] Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order, unless specified. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.

[0038] Whereas the terms “one or more” or “at least one”, such as one or more members or at least one member of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any >3, >4, >5, >6 or >7 etc. of said members, and up to all said members. In another example, “one or more” or “at least one” may refer to 1 , 2, 3, 4, 5, 6, 7 or more.

[0039] As used herein, the term “and / or” when used in a list of two or more items, means that any one of the listed items can be employed by itself or any combination of two or more of the listed items can be employed. For example, if a list is described as comprising group A, B, and / or C, the list can comprise A alone, B alone, C alone, A and B in combination, A and C in combination, B and C in combination, or A, B, and C in combination.

[0040] The discussion of the background to the invention herein is included to explain the context of the invention. This is not to be taken as an admission that any of the material referred to was published, known, or part of the common general knowledge in any country as of the priority date of any of the claims.

[0041] Throughout this disclosure, various publications, patents and published patent specifications are referenced by an identifying citation. All documents cited in the present specification are hereby incorporated by reference in their entirety. In particular, the teachings or sections of such documents herein specifically referred to are incorporated by reference.

[0042] Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the invention. When specific terms are defined in connection with a particular aspect of the invention or a particular embodiment of the invention, such connotation or meaning is meant to apply throughout this specification, i.e., also in the context of other aspects or embodiments of the invention, unless otherwise defined.

[0043] In the following passages, different aspects or embodiments of the invention are defined in more detail. Each aspect or embodiment so defined may be combined with any other aspect(s) or embodiment(s) unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

[0044] Reference throughout this specification to “one embodiment”, “an embodiment” means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the appended claims, any of the claimed embodiments can be used in any combination.

[0045] Similarly, it should be appreciated that in the description of illustrative embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure and aiding in the understanding of one or more of the various inventive aspects.

[0046] Unless referred to herein otherwise the percentages as mentioned herein refer to percentages by weight.

[0047] The present invention relates to edible lacto-fermented mango-based ingredients, methods for preparing such lacto-fermented mango-based ingredients and mangobased fillings for food products (e.g. bakery, patisserie and dairy products) comprising, consisting essentially of, or consisting of such lacto-fermented mango-based ingredients. Present inventors surprisingly found that fermenting pieces of mango with between 106and 108CFU / g of one or more lactic acid bacteria at a temperature of between 25°C and 35°C for a period of between 20 and 48 hours or until an acidity (TTA) of between 10 and 75 ml NaOH / 10g is reached in the fermentation juice (and / or the fermented mango pieces, such as in the fermentation broth) allows to obtain a lacto-fermented mangobased ingredient or filling - having a fresh, natural, acidic taste, a good shelf life, a stable and natural colour, a crunchy texture, a pleasant mouthfeel, and a suitable bake stability. Moreover, such lacto-fermented mango-based ingredients or fillings can be obtained with substantially no (such as at most 1% (w / w), at most 0.5% (w / w), at most 0.1% (w / w), at most 0.05% (w / w), or at most 0.01% (w / w), or even no additives. In addition, such lacto-fermented mango-based ingredients have an improved microbial shelf life and colour stability compared to non lacto-fermented mango-based ingredients.

[0048] A first aspect provides a method of treating mangoes to obtain a lacto-fermented mangobased ingredient comprising mango fermented by one or more strains of lactic acid bacteria.

[0049] In particular embodiments, the method is a method of fermenting mangoes, the method comprising the step of fermenting pieces of mango with between 106and 108CFU / g of one or more lactic acid bacteria at a temperature of between 25°C and 35°C, such as at a temperature of about 30°C, thereby obtaining a lacto-fermented mango-based ingredient comprising fermented pieces of mango and fermentation juice.

[0050] In particular embodiments, the pieces of mango are being fermented for at least 20 hours and until an acidity (TTA) of between 10 and 75 ml NaOH / 10g is reached in the fermentation juice (and / or the fermented mango pieces, such as in the fermentation broth). The TTA of between 10 and 75 ml NaOH / 10g is reached in the fermentation juice (and / or the fermented mango pieces, such as in the fermentation broth) is preferably reached within 48 hours, such as within 42 hours, within 36 hours, within 30 hours, or within 24 hours. The TTA in the fermentation juice (and / or the fermented mango pieces, such as in the fermentation broth) may be measured by any means known in the art such as using a Titrator Excellence T5 equipped with an InMotion™ Autosampler.

[0051] In particular embodiments, the step of fermenting is performed for a period of between 20 and 48 hours, such as between 24 and 48 hours, between 30 and 48 hours, between 36 and 48 hours or between 40 and 48 hours.

[0052] In particular embodiments, the method is a method of fermenting mangoes, the method comprising the steps of: inoculating pieces of mango with between 106and 108CFU / g of one or more lactic acid bacteria; and fermenting said pieces of mango at a temperature of between 25°C and 35°C, thereby obtaining a lacto-fermented mango-based ingredient comprising fermented pieces of mango and fermentation juice, wherein said fermentation is performed for a period of between 20 and 48 hours or wherein said pieces of mango are being fermented until an acidity (TTA) of between 10 and 75 ml NaOH / 10g is reached in the fermentation juice (and / or the fermented mango pieces, such as in the fermentation broth).

[0053] The term “mango” or “mango fruit” as used herein refers to fruits obtained from trees of the genus Mangifera (Family Anacardiaceae), more particularly from the genus Mangifera indica, such as “Indian type" and "Southeast Asian type" mangoes. In particular embodiments, the mango is a ripe and / or rot-free mango.

[0054] Mangoes may be used as fresh fruits, canned fruits or as frozen fruits. The mangoes are preferably pealed and / or cut into pieces, such as into slices or dices, before being inoculated and / or fermented. Preferably, the mango pieces are not dried mango pieces.

[0055] In particular embodiments, the method comprises a step of cutting mango into pieces prior to inoculating the pieces of mango with the one or more lactic acid bacteria. In some embodiments the mango pieces (such as all (100%) of the mango pieces, or at least 70% , at least 75%, at least 80%, at least 85%, at least 90%, or at least 95%, like at least 96%, at least 97%, at least 98%, or at least 99% of the mango pieces) have a size of at least 0.3 cm. This minimum size ensures that the pieces maintain their structural integrity and remain as distinct pieces after the fermentation process, thereby distinguishing the resulting ingredient from a puree or pulp. In some embodiments the mango pieces (such as all (100%) of the mango pieces, or at least 80%, at least 85%, at least 90%, or at least 95%, like at least 96%, at least 97%, at least 98%, or at least 99% of the mango pieces) have a size between 0.3 and 5.0 cm in at least two orthogonal dimensions (longest dimensions length and width), preferably a size between 0.5 and 3.0 cm (longest dimension), more preferably a size between 0.5 and 2.0 cm (longest dimension), most preferably the pieces are cut in cubes with edges of about 1.0 cm. In some embodiments, the fruits are cut into slices, preferably having a thickness between 0.2 and 10.0 cm, preferably between 0.2 and 5.0 cm, more preferably about 1.0 cm.

[0056] In particular embodiments, the method as taught herein does not comprise a step of mixing the mango pieces into a homogenized puree, fruit juice or smoothie prior to and / or after fermentation.

[0057] In particular embodiments, the method as taught herein does not comprise a step of drying and / or pulverizing the lacto-fermented mango-based ingredient.

[0058] In particular embodiments, the one or more lactic acid bacteria are lactic acid bacteria growing at a pH of 4.5 or lower.

[0059] In particular embodiments, the one or more lactic acid bacteria are Lactiplantibacillus, Limosilactobacillus, or a combination thereof. Preferably, the one or more lactic acid bacteria are Limosilactobacillus fermentum. Most preferably, the one or more lactic acid bacteria are Lactiplantibacillus plantarum.

[0060] The term “Lactiplantibacillus plantarum" refers to a rod-shaped, gram-positive lactic acid bacterium. It is commonly found in the human and other mammalian gastrointestinal tracts, saliva and various food products. Lactiplantibacillus plantarum is a facultative heterofermentative that ferments sugars to produce lactic acid, ethanol or acetic acid, and carbon dioxide under certain conditions and selective substrates. Depending on the carbon source, these bacteria can switch from using heterofermentative and homofermentative ways of metabolism. Lactiplantibacillus plantarum was formerly known as Lactobacillus plantarum or Lactobacillus arabinosus. For example, the Lactiplantibacillus plantarum may be an isolated bacterial strain as deposited under the Budapest Treaty on July 9, 2024, at the BCCM / LMG Bacteria Collection, Ghent University - Laboratory for Microbiology, Gent, Belgium under Accession No. LMG S- 33688 or a functional homologue thereof (e.g. see Table A). For example, the Lactiplantibacillus plantarum may be an isolated bacterial strain as deposited under the Budapest Treaty on July 9, 2024, at the BCCM / LMG Bacteria Collection, Ghent

[0061] University - Laboratory for Microbiology, Gent, Belgium, under Accession No. LMG S- 33687 strain or a functional homologue thereof (e.g. see Table A).

[0062] The term “Limosilactobacillus fermentum" refers to a rod-shaped or coccoid-shaped, gram-positive and heterofermentative lactic acid bacterium. Limosilactobacillus fermentum was formerly known as Lactobacillus fermentum. For example, the Limosilactobacillus fermentum may be an isolated bacterial strain as deposited under the Budapest Treaty on July 9, 2024, at the BCCM / LMG Bacteria Collection, Ghent University - Laboratory for Microbiology, Gent, Belgium under Accession No. LMG S- 33686 strain or a functional homologue thereof (e.g. see Table A). Table A:

[0063] In particular embodiments, the pieces of mango may further be fermented by microorganisms other than Lactiplantibacillus or Limosilactobacillus, such as bacteria other than Lactiplantibacillus or Limosilactobacillus other bacteria and / or yeasts. In some embodiments, the microorganisms other than Lactiplantibacillus or Limosilactobacillus are lactic acid bacteria (other than Lactiplantibacillus or Limosilactobacillus) and / or yeasts.

[0064] Preferably, the total amount of lactic acid bacteria used to fermented the pieces of mango is between 106and 108CFU / g. Accordingly, in particular embodiments, the pieces of mango are fermented using between 106and 108CFU / g, such as about 107CFU / g of one or more lactic acid bacteria. In particular embodiments, the method as taught herein comprises the step of inoculating the pieces of mango with between 106and 108CFU / g, such as about 107CFU / g of one or more lactic acid bacteria.

[0065] In particular embodiments, the inoculation and / or start of the fermentation of said pieces of mango is being performed in the presence of little to no liquid. In particular embodiments, the method as taught herein does not comprise a step of adding a liquid (such as a liquid other than the liquid comprising the one or more lactic acid bacteria and / or a liquid other than mango juice coming from the mango pieces, like water) prior to inoculation and / or fermentation, during fermentation, or after fermentation to the pieces of mango. The lacto-fermented mango-based ingredient as taught herein may also be processed to prolong its shelf-life. Accordingly, in particular embodiments, the method as taught herein further comprises the step of pasteurizing the lacto-fermented mango-based ingredient.

[0066] In particular embodiments, the method as taught herein further comprises the step of packaging the lacto-fermented mango-based ingredient, such as the pasteurized lacto- fermented mango-based ingredient and / or the lacto-fermented mango-based ingredient further comprising Rowanberry extract, in an airtight packaging.

[0067] In particular embodiments, the method as taught herein does not comprise a step of separating the fermented (and optionally any unfermented) pieces of mango from the fermentation juice.

[0068] A further aspect provides a lacto-fermented mango-based ingredient. Said lacto- fermented mango-based ingredient may be obtained or obtainable by the method for fermenting mangoes as taught herein.

[0069] In particular embodiments, the integrity of said mango pieces is substantially maintained during fermentation, meaning the pieces remain as distinct solids and do not disintegrate into a puree or pulp. Accordingly, in particular embodiments, the lacto-fermented mangobased ingredient comprises pieces of mango measuring or having a final size of at least 0.3 cm in at least two orthogonal dimensions. In particular embodiments, the lacto- fermented mango-based ingredient comprises mango pieces measuring or having a size of between 0.3 and 5.0 cm in at least two orthogonal dimensions (longest dimensions length and width), preferably between 0.5 and 3.0 cm (longest dimension), more preferably between 0.5 and 2.0 cm (longest dimension).

[0070] In particular embodiments, the lacto-fermented mango-based ingredient as taught herein has a fruit content of at least 90% (w / w), preferably at least 95% (w / w), more preferably at least 98% (w / w).

[0071] In particular embodiments, the lacto-fermented mango-based ingredient or mangobased filling as taught herein has a cleaner or clean label. In other words, the lacto- fermented mango-based ingredient or mango-based filling as taught herein comprises substantially no (such as at most 1% (w / w), at most 0.5% (w / w), at most 0.1 % (w / w), at most 0.05% (w / w), or at most 0.01 % (w / w), or no ingredients that need to be indicated as additive (such as E-number labelling) on the packaging of the lacto-fermented mangobased ingredient or filling. In particular embodiments, the lacto-fermented mango-based ingredient as taught herein has a pH between 2.5 and 4.5.

[0072] The lacto-fermented mango-based ingredient as taught herein preferably is a fermentation broth comprising fermented pieces of mango and fermentation juice (i.e. fermentation liquid). The lacto-fermented mango-based ingredient may also comprise pieces of mango that are unfermented or only partly fermented. In particular embodiments, at least 50% (w / w), at least 60% (w / w), at least 70% (w / w), at least 75% (w / w), at least 80% (w / w), at least 85% (w / w), at least 90% (w / w), at least 95% (w / w), such as at least 96% (w / w), at least 97% (w / w), at least 98% (w / w), at least 99% (w / w), or 100% (w / w), of the pieces of mango in the lacto-fermented mango-based ingredient are (partly) fermented.

[0073] In particular embodiments, the lacto-fermented mango-based ingredient as taught herein shows no or almost no syneresis (liquid oozing out of the food product) after fermentation. Syneresis can be measured using a Bostwick Consistometer. In particular embodiments, the lacto-fermented mango-based ingredient has a liquid oozing between 0 and 2 cm, preferably between 0 and 1 cm or between 0 and 0.5 cm, such as when measured using a consistometer, preferably using the Bostwick Consistometer. This liquid oozing can be expressed as “Bostwick viscosity”, a term used herein which refers to the resistance of a fluid against flowing, also referred as to “Bostwick consistency”. The Bostwick Consistometer is the preferred choice for measuring consistency and flow rate in a variety of products. The Bostwick is a trough with 0.5 cm gradations along the bottom. Said Bostwick viscosity is typically measured using this Bostwick consistometer, where the distance (expressed in cm) which a material flows under its own weight during 60 seconds is measured. Accordingly, in particular embodiments, the lacto-fermented mango-based ingredient as taught herein has a liquid oozing between 0 and 2 cm, preferably between 0 and 1 cm, when measured using a Bostwick consistometer for a period of 60 seconds. In particular embodiments, the liquid oozing is being measured at room temperature, such as at a temperature of about 18°C to 22°C. In some other embodiments the oozing of liquid from the lacto-fermented mango-based ingredient may be assessed directly by a skilled person evaluating visually the amount of liquid leaching out of the product. Evaluation results may be presented on a scale from 0 (no oozing of liquid) to 10 (high amount of liquid is leached out from the product).

[0074] In particular embodiments, the lacto-fermented mango-based ingredient as taught herein can be characterized by its Total Titratable Acidity (TTA). In the context of the present invention, the TTA refers to the amount (expressed in ml) of 0.1 N NaOH needed to bring the pH of 10 g of the product to 8.5. In particular embodiments, the Total Titratable Acidity of the lacto-fermented mango-based ingredient as taught herein is at least 10, preferably between 10 and 75, such as between 10 and 70, between 10 and 65, between 10 and 60, or between 10 and 55, and more preferably between 15 and 50. In other words, in particular embodiments, the lacto-fermented mango-based ingredient as taught herein has an acidity (TTA) of between 10 and 75 ml, such as between 10 and 70 ml, between 10 and 65 ml, between 10 and 60 ml, or between 10 and 55 ml, preferably between 15 and 50 ml, NaOH / 10g. The TTA may be measured by any means known in the art such as using a Titrator Excellence T5 equipped with an InMotion™ Autosampler.

[0075] In particular embodiments, the TTA of the lacto-fermented mango-based ingredient as taught herein refers to the TTA of the fermentation juice and / or the fermented fruit pieces (such as of the fermentation broth as a whole) of the lacto-fermented mango-based ingredient.

[0076] In particular embodiments, the lacto-fermented mango-based ingredient as taught herein comprises organic acids like citric acid, lactic acid and / or acetic acid. For the detection and quantification of organic acids within the fruit matrix, such as within the fermentation juice and / or the fermented fruit pieces, a Shimadzu ultra-fast liquid chromatography (LIFLC) HPLC system can be employed.

[0077] An exemplary method to prepare the mango sample for analysis is as follows: The mango pieces or lacto-fermented mango-based ingredient is mixed to obtain a mango puree. 1g of the mango puree is weighed in a 50 mL falcon tube and diluted 1 :40 using a buffer solution of 0.005 N H2SO4. After thorough mixing on a magnetic stirrer for 30 min, the mixture is allowed to settle for an additional 30 min to allow any solid particles to sediment. The diluted sample is then filtered using a 0.45 pm syringe filter PE non- sterile and transferred into a 1.5 mL screw-thread clear vial, which is finally inserted in the HPLC autosampler system for analysis. In the HPLC system, the sample is loaded on an Aminex HPX-87H column under high pressure, using a running buffer consisting of 0.005 N H2SO4 and 6% acetonitrile. The sample spectra are finally compared to a set of standard concentrations of 50, 100, 250, 500 and 1000 ppm and results are expressed in g / 100g.

[0078] In particular embodiments, the lacto-fermented mango-based ingredient as taught herein has a lactic acid content of at least 0.2% (w / w). In particular embodiments, the lacto- fermented mango-based ingredient as taught herein has a total lactic acid content between 0.2 and 5.0 % (w / w), preferably between 0.2 and 1.0 % (w / w).The person skilled in the art will understand that this includes any lactic acid produced by the lactic acid bacteria as well as any lactic acid exogenously added to the pieces of mango or to the lacto-fermented mango-based ingredient.

[0079] In particular embodiments, less than 10% (w / w), less than 9% (w / w), less than 8% (w / w), less than 7% (w / w), less than 6% (w / w), less than 5% (w / w), less than 4% (w / w), less than 3% (w / w), less than 2% (w / w), or less than 1% (w / w), of exogenous sugar is being added to the pieces of mango prior to, during and / or after fermentation. In particular embodiments, substantially no, such as less than 0.05% (w / ) or less than 0.01 % (w / w), or no exogenous sugar is being added to the pieces of mango prior to, during and / or after fermentation.

[0080] Accordingly, the lacto-fermented mango-based ingredient as taught herein preferably has a sugar content of less than 10% (w / w), less than 9% (w / w), less than 8% (w / w), less than 7% (w / w), less than 6% (w / w), less than 5% (w / w), less than 4% (w / w), less than 3% (w / w), less than 2% (w / w), or less than 1% (w / w). In other words, the lacto-fermented mango-based ingredient as taught herein preferably comprises less than 10% (w / w), less than 9% (w / w), less than 8% (w / w), less than 7% (w / w), less than 6% (w / w), less than 5% (w / w), less than 4% (w / w), less than 3% (w / w), less than 2% (w / w), or less than 1% (w / w), preferably substantially no, such as less than 0.05% (w / ) or less than 0.01% (w / w), of exogenous sugar. In particular embodiments, the lacto-fermented mango-based ingredient as taught herein does not comprise exogenous sugar. The person skilled in the art that exogenous sugar refers here to sugar added in addition to any (fruit) sugar already present in the mango pieces and that was not converted during fermentation.

[0081] The lacto-fermented mango-based ingredient as taught herein preferably a salt content of less than 0.05% (w / w). In other words, the lacto-fermented mango-based ingredient as taught herein preferably comprises less than 0.05% (w / w) of salt.

[0082] The lacto-fermented mango-based ingredient as taught herein preferably has a content of starch and / or fibres exogeneous to mango of less than 10% (w / w), less than 9% (w / w), less than 8% (w / w), less than 7% (w / w), less than 6% (w / w), less than 5% (w / w), less than 4% (w / w), less than 3% (w / w), less than 2% (w / w), or less than 1% (w / w). In other words, the lacto-fermented mango-based ingredient as taught herein preferably comprises less than 10% (w / w), less than 9% (w / w), less than 8% (w / w), less than 7% (w / w), less than 6% (w / w), less than 5% (w / w), less than 4% (w / w), less than 3% (w / w), less than 2% (w / w), or less than 1 % (w / w) of starch and / or fibres exogeneous to mango. The starch or fibres exogenous to mango are starch and / or fibres not being derived from mango. In particular embodiments, the lacto-fermented mango-based ingredient as taught herein comprises at most 10%(w / w) of starch and / or fibres in addition to any starch and / or fibres present in the mango.

[0083] Additional ingredients may be added to the lacto-fermented mango-based ingredient as taught herein to prolong its shelf-life. Accordingly, in particular embodiments, the method as taught herein further comprises the step of adding a Rowanberry extract to the fermentation broth. In particular embodiments, the method comprises a step of adding at most 0.5 % (w / w), preferably at most 0.4% (w / w), more preferably at most 0.3% (w / w) of Rowanberry extract.

[0084] In preferred embodiments, said lacto-fermented mango-based ingredient: comprises pieces of mango measuring or having a size of at least 0.5 cm in at least two orthogonal dimensions; has an acidity (TTA) of between 10 and 75 ml NaOH / 10g; has a liquid oozing of less than 2 cm; and has a lactic acid content of at least 0.2% (w / w), preferably wherein said lacto-fermented mango-based ingredient is obtained or obtainable by the method as taught herein.

[0085] In particular embodiments, the lacto-fermented mango-based ingredient as taught herein comprises a liquid and a solid fraction. More particularly, in particular embodiments, the lacto-fermented mango-based ingredient as taught herein comprises fermented mango pieces and fermentation juice. In particular embodiments, the lacto-fermented mangobased ingredient as taught herein is not a fruit juice, optionally comprising fruit pulp.

[0086] In particular embodiments, the lacto-fermented mango-based ingredient as taught herein does not comprise any fruit and / or vegetable (fermented or non-fermented) other than mango.

[0087] A further aspect provides the use of the lacto-fermented mango-based ingredient as taught herein in or as a mango-based filling in food applications or in a food product, preferably wherein said food product is selected from the group consisting of: a bakery product, a patisserie product, and a dairy product, such as yoghurt, custard cream, ice cream or bavarois. A further aspect provides a method of preparing a mango-based filling, comprising admixing between 5 and 100% (w / w) of a lacto-fermented mango-based ingredient as taught herein and between 0 and 95% (w / w) of additional ingredients, preferably wherein said lacto-fermented mango-based ingredient: comprises pieces of fermented mango measuring or having a size of at least 0.5 cm in at least two orthogonal dimensions; has an acidity (TTA) of between 10 and 75 ml NaOH / 10g; has a liquid oozing of less than 2 cm; and has a lactic acid content of at least 0.2% (w / w).

[0088] A further aspect provides a mango-based filling or lacto-fermented mango-based fillings comprising the lacto-fermented mango-based ingredient as taught herein.

[0089] In particular embodiments, the lacto-fermented mango-based filling comprises between 5 and 100% (w / w), preferably between 30 and 100 % (w / w), such as between 40 and 100 % (w / w) or between 50 and 100% (w / w), more preferably between 60 and 100 % (w / w), even more preferably between 70 and 100% (w / w), such as between 80 and 100% (w / w), between 90 and 100% (w / w), or between 95 and 100% (w / w), like about 96%, 97%, 98% or 99% (w / w), of a lacto-fermented mango-based ingredient, preferably the lacto-fermented mango-based ingredient as taught herein, characterized in that said lacto-fermented mango-based ingredient: comprises pieces of fermented mango measuring or having a size of at least 0.5 cm in at least two orthogonal dimensions; has an acidity (TTA) of between 10 and 75 ml NaOH / 10g; has a liquid oozing of less than 2 cm; and has a lactic acid content of at least 0.2% (w / w).

[0090] The lacto-fermented mango-based filling as taught herein may further comprise additional ingredients up to 100% (w / w), such as between 0 and 95% (w / w) of additional ingredients. Accordingly, in particular embodiments, the mango-based filling as taught herein comprises between 5 and 100% (w / w) of a lacto-fermented mango-based ingredient and between 0 and 95% (w / w) of additional ingredients.

[0091] In the context of the present invention the term “additional ingredient” refers to ingredients typically added to a filling for food products, such as a bakery product, a patisserie product, or a dairy product, to improve or adjust its flavor (e.g. its sweetness), its functionality (e.g. baking stability, freeze-thaw stability) and / or its texture; and / or to improve or prolong its shelf life. Non-limiting examples of additional ingredients are sugars, acids, salts, starches, hydrocolloids and fibres.

[0092] In particular embodiments, the lacto-fermented mango-based filling as taught herein comprises sugar. The term “sugar” may refer to any sugar or sugar combinations suitable for filling applications for food products, such as a bakery product, a patisserie product, or a dairy product. There are various types of sugar, including simple sugars, such as monosaccharides and disaccharides, and longer chains of sugars, called oligosaccharides. In particular embodiments, sugar as used herein is chosen from sucrose, glucose, dextrose, fructose, invert sugar and / or glucose syrup. The mangobased filling as taught herein may comprise sugar an amount between 0 and 65% (dry weight sugar / mixture weight), preferably between 0 and 35%, such as about 33%, more preferably between 0 and 30%, such as about 27%, even more preferably between 0 and 10%. The person skilled in the art will understand that sugar refers here to sugar added in addition to any (fruit) sugar already present in the mango that was not converted during fermentation, or in other words, to exogenous sugar.

[0093] In particular embodiments, the lacto-fermented mango-based filling as taught herein may comprise salts. Preferably, the total salt content of the lacto-fermented mango-based filling as taught herein is at most 0.05 % (w / w). Non-limiting examples of suitable salts include salts of citric acid or sorbic acid, such as sodium citrate or potassium sorbate. In particular embodiments, the lacto-fermented mango-based filling as taught herein comprises from 0.05-0.50% (w / w) of sodium citrate. In particular embodiments, the lacto-fermented mango-based filling as taught herein comprises at most 0.10 % (w / w) of potassium sorbate.

[0094] In particular embodiments, the lacto-fermented mango-based filling as taught herein may comprise acids, such as acids other than lactic acid, like as vinegar, in an amount between 0 and 5% (w / w). In particular embodiments, the total amount of acid present in the lacto-fermented mango-based filling is not more than 5% (w / w).

[0095] In preferred embodiments the lacto-fermented mango-based filling does not contain ingredients that need to be indicated as additive on the packaging of the lacto-fermented mango-based filling, such as hydrocolloids, fibres,, starches and / or other texturizers exogeneous to both the mangoes used for preparing the lacto-fermented mango-based ingredient and the method of treating the mangoes. In some embodiments, a clean(er) label for lacto-fermented mango-based fillings can be accepted as some additives like pectin are still accepted.

[0096] In a particular embodiment, the present invention relates to a food product comprising a lacto-fermented mango-based ingredient or lacto-fermented mango-based filling as taught herein. Non-limiting examples of food products are dairy products, bakery doughs or batter, bakery products, confectionery dough or batters, confectionery products, puddings, ice cream or any type of dessert.

[0097] In particular embodiments, the food product is a bakery, patisserie or dairy product.

[0098] Said bakery or patisserie product may be any type of baked product known by a skilled artisan, preferably where the presence of a filling is desirable. Examples of particularly suited bakery or patisserie products are breads, toast breads, brioches, buns, panettone, danishes, croissants, viennoiseries, donuts, cakes, steam cakes, cream cakes, sponge cakes, muffins, cheesecakes, snack bars, waffles and cookies. Preferred baked products are viennoiseries. Examples of particularly suited dairy products are yoghurt, custard cream, ice cream or bavarois.

[0099] In particular embodiments, the food product is a food product selected from the group consisting of breads, toast breads, brioches, buns, panettone, danishes, croissants, viennoiseries, donuts, cakes, steam cakes, cream cakes, sponge cakes, muffins, cheesecakes, snack bars, waffles, cookies, yoghurt, custard cream, ice cream and bavarois.

[0100] A further aspect provides a food product comprising a mango-based filling as taught herein. In particular embodiments, the food product comprises the mango-based filling in or on top of the food product.

[0101] A further aspect provides a method for preparing a food product comprising applying the mango-based filling as taught herein to a food product. In particular embodiments, the method may comprise introducing the mango-based filling as taught herein into or applying the mango-based filling as taught herein onto a food product.

[0102] In particular embodiments, such as if the food product is a bakery product, the food product may be applied to the food product prior to or after baking of the bakery product.

[0103] The person skilled in the art will understand that the embodiments relating to the method for preparing the lacto-fermented mango-based ingredient or mango-based filling also apply to the lacto-fermented mango-based ingredient or mango-based filling and vice versa. The above aspects and embodiments are further supported by the following non-limiting examples.

[0104] Examples

[0105] Example 1: lactic acid bacteria strains

[0106] Lactiplantibacillus plantarum LMG S-33688 (isolated from mango, variety Tommy Atkins).

[0107] Lactiplantibacillus plantarum LMG S-33687 (isolated from sweet cherries)

[0108] Limosilactobacillus fermentum LMG S-33686 (isolated from apple)

[0109] Example 2: lacto-fermented mango-based ingredients process

[0110] Mango pieces (dices of about 1 cm (length) x 1 cm (width) x 1 cm (height)) were purchased from a local distributor.

[0111] 500g of thawed mango fruit pieces were put in one-liter Week® jars and inoculated with 107CFU / g of a bacterial strain according to Example 1. The jars were placed in an incubator at 30°C for 20 - 48 hours.

[0112] Table 1 :

[0113] Characterization of the lacto-fermented mango-based ingredients

[0114] The following properties of the lacto-fermented mango-based ingredients were evaluated: TTA & pH: Total Titratable Acidity (TTA) and pH of the fruit samples were measured using a Titrator Excellence T5 equipped with an InMotion™ Autosampler (Mettler-Toledo, Zaventem, Belgium). The mango pieces or lactofermented mango-based ingredient were mixed to obtain a mango puree. Sample preparation consisted in weighing 10 g of fruit puree into designated plastic cups, followed by the addition of 50 mL demineralized water. TTA values are expressed in mL NaOH / 10 g of said lacto-fermented mango-based ingredient.

[0115] Lactic acid content: For the detection and quantification of organic acids within the fermentation broth comprising a fermentation juice and fermented fruit pieces, a Shimadzu ultra-fast liquid chromatography (LIFLC) HPLC system was employed. To prepare the mango sample for analysis, the mango pieces or lactofermented mango-based ingredient was mixed to obtain a mango puree. 1 g of mango puree was weighed in a 50 ml falcon tube and diluted 1 :40 using a buffer solution of 0,005 N H2SO4. After thorough mixing a magnetic stirrer for 30 min, the mixture was allowed to settle for an additional 30 min to allow any solid particles to sediment. The diluted sample was then filtered using a 0,45 pm syringe filter PE non-sterile and transferred into a 1 ,5 ml screw-thread clear vial, which was inserted in the HPLC autosampler system for analysis. In the HPLC system, the sample is loaded on an Aminex HPX-87H column under high pressure, using a running buffer consisting of 0;005 N H2SO4 and 6% acetonitrile. The sample spectra is finally compared to a set of standard concentrations of 50, 100, 250, 500 and 1000 ppm and results are expressed in g / 100g.

[0116] Syneresis : The Bostwick Consistometer is a trough with 0.5 cm gradations along the bottom. Said Bostwick viscosity is typically measured using this Bostwick consistometer, where the distance (expressed in cm) which a material flows under its own weight during 60 seconds is measured. This Bostwick Consistometer is used in this case to measure the oozing of liquid, whereby the syneresis, quantified by the difference in distance of flow between the (fermented) mango pieces and the mango (fermentation) juice is measured (expressed in cm).

[0117] Colour stability: The colour stability is measured with a Minolta CR-410 Chroma Meter providing colour information in terms of CIE Lab* values (brightness, red- green, and yellow-blue components). In this case a sample of (fermented) mango-pieces was scooped in a Petri plate at predetermined intervals of 0 hours and 48 hours of fermentation. The head of the Minolta CR-410 was placed directly over the sample in the Petri plate and a colour measurement was performed. The colour stability (AE) was calculated by with the formula AE = 7(^1>i*0)2+ (ai ~ao)2+ (^1>^o)2’ whereby the index 1 stands for a sample measurement after 48 hours and index 0 represents a sample measurement at the start (Oh) of the fermentation process. With this method, the smaller a AE value, the less colour difference exists between two samples.

[0118] Relative Bake stability (RBS): The RBS is measured by providing a sample on a bake tray covered with a baking paper. The sample is positioned in a metal ring with an inner diameter (d = 3.7 cm) and a height (h) of 1 cm, next the surface of the sample is scraped flat with the top edge of the ring. Subsequently the ring is removed and the sample is baked on the tray for 10 minutes at 200°C in a convection oven or for 20 at 220°C in a deck oven. After baking the diameter of the sample is measured along three different centrelines with an angle of 120° between each. The average of these three measures is further referred to as the average diameter of the sample after baking (D). The RBS is calculated with the formula: 100.

[0119] The properties (TTA, lactic acid content, colour stability, relative bake stability) were determined after 48 hours of fermentation, unless otherwise specified.

[0120] The results of the evaluation are presented in table 2.

[0121] Table 2

[0122] Bostwick oozing of liquid

[0123] Colour stability Example 3: lacto-fermented mango-based filling (based on 100% lacto- fermented mango-based ingredient)

[0124] Filling: a filling was obtained by using 100% lacto-fermented mango-based ingredient, prepared as described in Example 2. Example 4: lacto-fermented mango-based filling (based on 70% lacto-fermented mangobased ingredient) for pies Filling : a filling was obtained by mixing lacto-fermented mango-based ingredient prepared as described in Example 2 with sugar and instant cold swelling starch (Quelli, Dawn).

[0125] 70% lacto-fermented mango-based ingredient prepared as described in Example 2

[0126] 27% sugar

[0127] 3% instant cold swelling starch

[0128] The sugar is mixed with the instant cold swelling starch and sprinkled over the lacto- fermented mango-based ingredient. based ingredient) for turnovers

[0129] Filling : a filling was obtained by mixing lacto-fermented mango-based ingredient prepared as described in Example 2 with sugar and instant cold swelling starch (Quelli, Dawn).

[0130] 60% mango-fermented mango-based ingredient prepared as described in Example 2

[0131] 33% sugar

[0132] 7% instant cold swelling starch

[0133] The sugar is mixed with the instant cold swelling starch and sprinkled over the lacto- fermented mango-based ingredient.

[0134] A bakery product is prepared by including the lacto-fermented mango-based filling as prepared in Examples 3, 4 or 5 in a bakery product, such as a cake, and subsequently baking said bakery product.

[0135] The bleeding of liquid coming from the lacto-fermented mango-based filling into the bakery product as well as the baking stability of the lacto-fermented mango-based filling is being evaluated.

Claims

1. Claims1. A method of fermenting mangoes, said method comprising the steps of: inoculating pieces of mango with between 106and 108CFU / g of one or more lactic acid bacteria; and fermenting said pieces of mango at a temperature of between 25°C and 35° C, thereby obtaining a lacto-fermented mango-based ingredient comprising fermented pieces of mango and fermentation juice, wherein said fermentation is performed for a period of between 20 and 48 hours or wherein said pieces of mango are being fermented until an acidity (TTA) of between 10 and 75 ml NaOH / 10g is reached in the fermentation juice.

2. The method according to claim 1 , wherein said one or more lactic acid bacteria are Lactiplantibacillus or Limosilactobacillus, preferably Limosilactobacillus fermentum and most preferably Lactiplantibacillus plantarum.

3. The method according to any one of the preceding claims, said lacto-fermented mango-based ingredient having a pH between 2.5 and 4.5.

4. The method according to any one of the preceding claims, said lacto-fermented mango-based ingredient having a liquid oozing of less than 2 cm.

5. The method according to any one of the preceding claims, said lacto-fermented mango-based ingredient having a lactic acid content of at least 0.2% (w / w).

6. The method according to any one of the preceding claims, said lacto-fermented mango-based ingredient having a fruit content of at least 90% (w / w), preferably at least 95% (w / w), most preferably at least 98% (w / w).

7. The method according to any one of the preceding claims, wherein the lacto-fermented mango-based ingredient comprises fermented pieces of mango having a size of at least 0.3 cm in at least two orthogonal dimensions.

8. A lacto-fermented mango-based ingredient, wherein said lacto-fermented mangobased ingredient: comprises fermented pieces of mango having a size of at least 0.5 cm in at least two orthogonal dimensions; has an acidity (TTA) of between 10 and 75 ml NaOH / 10g;has a liquid oozing of less than 2 cm; and has a lactic acid content of at least 0.2% (w / w).

9. The lacto-fermented mango-based ingredient according to claim 8, obtained or obtainable by the method according to any one of claims 1 to 7.

10. The lacto-fermented mango-based ingredient according to claim 8 or 9, said lactofermented mango-based ingredient having a pH of between 2.5 and 4.5.11 .The lacto-fermented mango-based ingredient according to any one of claims 8 to 10, said lacto-fermented mango-based ingredient having a fruit content of at least 90% (w / w), preferably at least 95% (w / w), most preferably at least 98% (w / w).

12. The lacto-fermented mango-based ingredient according to any one of claims 8 to 11 , said lacto-fermented mango-based ingredient comprising less than 10% (w / w) of sugar exogenous to mango.

13. The lacto-fermented mango-based ingredient according to any one of claims 8 to 12, said lacto-fermented mango-based ingredient comprising less than 0.05% (w / w) of salt.

14. The lacto-fermented mango-based ingredient according to any one of claims 8 to 13, said lacto-fermented mango-based ingredient comprising less than 10% (w / w) of starch and / or fibers exogeneous to mango.

15. Use of the lacto-fermented mango-based ingredient according to any one of claims 8 to 14 in or as a mango-based filling in a food product, preferably wherein said food product is selected from the group consisting of: a bakery product, a patisserie product, and a dairy product.

16. A mango-based filling comprising between 5 and 100% (w / w) of a lacto-fermented mango-based ingredient according to any one of claims 8 to 14.

17. A method of preparing a mango-based filling, comprising admixing between 5 and 100% (w / w) of a lacto-fermented mango-based ingredient according to any one of claims 8 to 14 and between 0 and 95% (w / w) of additional ingredients.

18. A food product comprising the mango-based filling according to claim 16.

19. The food product according to claim 18, wherein the food product is selected from the group consisting of: a bakery product, a patisserie product, and a dairy product.

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