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WO/2023/149754A1 |
The present invention relates to a method for preparing plant-based Lactobacillus-fermented almond milk, and a problem to be solved is to prepare plant-based Lactobacillus-fermented almond milk, wherein, in the fermentation process of pl...
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WO/2023/144855A1 |
Technical sector: Food Preparation, in paste form, for concentrated vegetable drink. Concentration is the mail preparation's feature as it allows reducing packaging by 10 times, with all consequent ecological, logistic and convenience ad...
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WO/2023/146460A1 |
A dairy analogue composition comprising a fat phase, an aqueous phase and an emulsifier, wherein the fat phase comprises interesterified coconut oil and wherein the dairy analogue composition is substantially free of hydrogenated fats an...
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WO/2023/139314A1 |
The present invention relates to a method for preparing oat-based savoury condiments, to oat-based condiments obtained by said method, and to the use of said oat-based condiments as such or as intermediates in the production of other foo...
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WO/2023/021520A9 |
Pea protein concentrates (PPCs) and food products made therefrom are provided. Disclosed PPCs comprise 65wt% or more protein (dry base) and 2.2wt% or less starch, and may be used for producing dairy analogues or protein-fortified beverag...
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WO/2023/137483A1 |
The present invention relates to a non-dairy creamer and the triglyceride composition including a first ingredient, a second ingredient and a third ingredient. The first ingredient and the second ingredient together are from about 65wt% ...
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WO/2023/133417A2 |
Compositions comprising one or more recombinant casein proteins or fragments of recombinant casein proteins and microbial lipids and methods of producing such compositions are provided.
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WO/2023/132808A1 |
The present invention describes a method for producing plant milk or plant milk product, wherein homogenization process is performed in said method and said homogenization process is carried out by ultrasonic method.
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WO/2023/126062A1 |
The invention relates to a process (100) for preparing a liquid oat base or drink from an oat derived material. The process (100) comprises a first enzymation (S102) of the oat derived material, heating (S104) the oat derived material to...
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WO/2023/126060A1 |
The invention relates to a process (100) preparing a liquid oat base or drink from an oat derived material (206). The process (100) comprises filling (S102) a first enzymation tank (204a) with the oat derived material (206) and an enzyme...
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WO/2023/126061A1 |
The disclosure concerns a liquid oat composition for coffee or tea whitening. The liquid oat composition comprises an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat composition. According t...
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WO/2023/126059A1 |
The invention relates to a process (100) for preparing a liquid oat base or drink from an oat derived material. The process comprises a first enzymation (S102) of the oat derived material, heating (S104) the oat derived material from the...
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WO/2023/126058A1 |
This invention relates to a process (100) for preparing a liquid oat base or drink from an oat derived material (204). The process (100) comprises, simultaneously, feeding (S102) a first enzymation section (202) with the oat derived mate...
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WO/2023/118446A1 |
The present invention relates to a process for the preparation of a fermented plant-based composition comprising the step of: a) providing a mixture comprising i) at least one vegetal protein isolate, ii) at least one vegetal protein con...
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WO/2023/117561A1 |
The invention relates to a fermented plant-based beverage composition comprising nuts, optionally seeds, and legumes, the nuts, optionally seeds and legumes present 25 to 50 wt. % of the total solids in the beverage composition, at least...
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WO/2023/119200A1 |
The invention provides modified dairy proteins in which at least one potentially phosphorylated amino acid has been replaced with a negatively charged amino acid. The modified dairy proteins exhibit at least one of: an improved capacity ...
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WO/2023/118243A1 |
The present invention relates to a process for preparing a packaged food product consisting of a shelf-stable plant-based fermented dairy analogue contained in a flexible container is disclosed. In particular, the shelf-stable plant-base...
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WO/2023/118443A1 |
The present invention relates to a plant-based composition comprising a mixture comprising: i) a plant base comprising at least 5% w/w protein, at least 1% w/w fat; ii) at least one protease wherein the plant-based composition has a visc...
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WO/2023/110263A1 |
The present invention provides a process for producing an aerated chocolate or compound composition that contains a plant-based composition.
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WO/2023/111327A1 |
The invention concerns a process of preparing an allergenic, edible powder product suitable for introducing or reintroducing protein to a human subject allergic to the protein or at risk of becoming allergic to the protein, the process c...
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WO/2023/113107A1 |
The present invention relates to a crop concentration preparation method, a crop concentration prepared by the method, and processed food using the crop concentration, the crop concentration preparation method comprising the steps of: (1...
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WO/2023/099052A1 |
A process for preparing a liquid food product comprising obtaining an oat flour by milling peeled oat grain; mixing the oat flour with water to obtain mixture B; adding at least one glycosidase and heating to a maximum of 80 ºC, obtaini...
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WO/2023/098966A1 |
The invention relates to a method and a UHT system for a UHT processing of a drinkable plant-based food product under sterile conditions, said method and system ensuring an extension of the service life in the production cycle and a high...
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WO/2023/095840A1 |
Provided is a technology for lessening sugars in vegetable beverage and food. This technology provides: a method that is for producing vegetable beverage and food and that comprises a step for causing a maltotriose-generating enzyme to...
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WO/2023/083976A1 |
The present invention relates to food products comprising recombinant polypeptide compositions that are substantially free of aspartyl protease-like activity. The invention also relates to compositions comprising recombinant milk polypep...
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WO/2023/083653A1 |
A method of using quillaja extract to improve the white color of a consumable. The method includes adding an effective amount of quillaja extract to a consumable base, such as a food product based or a beverage product base, to improve t...
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WO/2023/080074A1 |
The present invention addresses the problem of providing an oil-in-water emulsion in which the contained amounts of trans fatty acids are sufficiently reduced, but flavors such as a milky sensation or a sensation of richness can be stron...
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WO/2023/073238A1 |
The invention pertains to a fava protein composition comprising: • fava globulins and fava albumins; and • at most 2.5 ppm hexanal, based on the weight of the protein in the fava protein composition, wherein the solubility of the pro...
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WO/2023/072715A1 |
The present Invention relates to a beverage composition, preferably a fermented beverage composition, comprising gluconic acid and lactic acid, wherein the concentration ratio of gluconic acid to lactic acid is greater than 1, preferably...
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WO/2023/061949A1 |
A composition that provides at least the same amount of bioavailable calcium to a non-dairy consumable as a dairy consumable on a weight-by-weight basis without an unpleasant taste and mouthfeel, and to consumables containing such compos...
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WO/2023/054274A1 |
The present invention provides an oil-in-water type emulsion that satisfies all of the following requirements (1), (2), (3) and (4). It is preferred that the oil-in-water type emulsion satisfies the following requirement (5). It is also ...
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WO/2023/053972A1 |
Provided is material that exhibits an excellent effect with regard to enhancing the taste of plant milk-containing compositions. The taste enhancer is for plant milk-containing compositions and is characterized in that an oxidized oil or...
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WO/2023/054489A1 |
The present invention addresses the problem of providing an oil-in-water emulsion which suppresses unusual flavors derived from food and drink, in particular, unusual flavors derived from plant-based milk, plant-based fermented milk, and...
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WO/2023/046845A1 |
The present invention relates to a non-fat creamer powder comprising: 5 to 15wt% of hydrothermally treated long chain fibre inulin having a chain length of from 14 to 60; 5 to 20wt% micellar casein, and the balance comprising one or more...
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WO/2023/041762A1 |
The present invention relates to a process for enzymatically modifying an oat base using a specific order and combination of enzymes, including a first liquefying alpha-amylase, a second maltogenic saccharifying alpha-amylase and an endo...
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WO/2023/043410A1 |
The present invention belongs to food sector technical field, and relates to hazelnut cheese which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which d...
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WO/2023/043409A1 |
The present invention belongs to food sector technical field, and relates to hazelnut yoghurt which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which ...
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WO/2023/038598A1 |
The invention provides a method for the production of hazelnut milk. Hazelnut milk with high purity and low cost was obtained with the method of the invention.
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WO/2023/031914A1 |
A system and method for producing a composition comprising plant derived polypeptides, and at least one enzyme capable of crosslinking said plant derived polypeptides. The composition comprising a porous plant protein matrix comprising c...
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WO/2023/033310A1 |
Disclosed is a method for producing yogurt. The method for producing yogurt of the present invention comprises the steps of: (a) adding living lactic acid bacteria to a yogurt raw material and fermenting the yogurt raw material to produc...
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WO/2023/027182A1 |
Provided is a technology that promotes fermentation during production of a fermented vegetable drink or food and that improves the stringiness of the fermented vegetable drink or food produced. This technology provides a modifier for f...
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WO/2023/278895A9 |
In variants, a food product can be made from protein assemblies having a higher-order protein structure formed from a plurality of protein oligomers. In an illustrative example, plant-based dairy analogs can be made from an emulsion of l...
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WO/2023/013578A1 |
The present invention provides an instant beverage kit that is for preparing a beverage through mixing with a liquid, and that comprises an effervescent creaming powder and a concentrated beverage liquid. Also provided by the present inv...
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WO/2023/006885A1 |
Provided herein are compositions and methods for producing fermented plant-based compositions, e.g., fermented dairy alternative food products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lac...
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WO/2023/007381A1 |
A method for producing beverages based on egg white, which comprises performing a first thermal treatment for heating a solution of egg white at a temperature comprised between 58°C and 75°C. The method then comprises performing a firs...
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WO/2023/001633A1 |
The present invention relates to bacterial strains of Lactococcus lactis or Lactococcus cremoris, usable as starter cultures, able to provide both satisfactory rheological and organoleptic proper-ties, and satisfactory shelf life to a pl...
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WO/2023/001579A1 |
The present disclosure relates to a liquid dairy replacement product intended for human consumption, containing fungal biomass or protein derived from fungal biomass, with a protein content between 0.5 and 13 g / 100mL. The present discl...
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WO/2023/285311A1 |
A method for combined production of beer and a non-fermented beverage from grain material makes use of a by-product in the beer production to produce the non-fermented beverage and thereby improves resource-efficiency. The method compris...
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WO/2023/283435A1 |
Provided are methods for producing particle compositions for replicating the texture of dairy milk or of derivates thereof, comprising contacting a plant-based base material comprising protein(s) and carbohydrate(s) with a β-glucanase a...
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WO/2023/275354A1 |
The present invention relates to ready-to-eat and ready- to-d rink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a d...
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