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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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WO/2023/274952A1 |
The present invention relates to a non-dairy creamer composition for use in a beverage, wherein the composition comprises: (a) from 1 to 6 wt.% of one or more naturally-occurring amino acids; (b) from 0.5 to 4 wt.% sodium caseinate; wher...
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WO/2023/275582A1 |
The present invention relates to a novel strain of Lactobacillus Bulgaricus, compositions comprising said strains and to methods for the preparation of such compositions.
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WO/2022/268982A1 |
The present invention pertains to a chocolate beverage comprising protein from cashew nuts, optionally combined with other types of plant proteins, vegetable fat, cocoa powder, one or more sweeteners, one or more thickening agents, one o...
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WO/2022/266669A1 |
A dairy substitute composition having a plant-based protein and/or plant-based milk product and a sensory modifier, such that the dairy substitute has reduced plant-protein flavor, increased sourness, increased lactic flavor, or a combin...
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WO/2022/253818A1 |
The present invention relates to a fermented non-dairy food composition comprising: a) 5 - 10 wt. % oat, preferably 6 – 8 wt. % oat, b) 1.5 – 4 wt. % faba protein, c) 2 – 5 wt. %vegetable oil, d) water, and e) optionally added wate...
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WO/2022/253796A1 |
The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant p...
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WO/2022/253474A1 |
The present invention relates to a method for producing a cocoa and/or malt beverage product comprising: a) suspending cereal in an aqueous liquid to produce a mash; b) suspending adjunct in an aqueous liquid to produce a slurry; c) hydr...
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WO/2022/253662A1 |
The present invention relates to a food or beverage ingredient produced from enzymatically hydrolysed cereal, a method of producing such an ingredient by contacting a slurry of cereal bran with an enzyme composition comprising xylanase, ...
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WO/2022/251580A1 |
The present invention relates to an enzymatic method of preparing a fermented plant-based product. More specifically, the method involves treating a plant-based liquid substrate having a plant protein content of 1 % (w/w) or higher with ...
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WO/2022/248601A1 |
The invention concerns a process of manufacturing a leguminous protein composition, leguminous protein compositions obtained by such a process and uses thereof in acid-gelling food products.
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WO/2022/239000A1 |
The present invention provides transgenic yeast microorganisms useful for production of high amounts of recombinant beta-lactoglobulin (BEG), and isolates of the BEG obtained from the transgenic yeasts. The invention further provides dai...
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WO/2022/234031A1 |
The present invention relates to method for continuously producing soluble agglomerated food powder comprising plant-based powder, said method comprises the steps of -providing food powder, -pre-wetting the food powder with steam in a co...
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WO/2022/227304A1 |
A walnut fermented milk and a preparation method therefor. The method comprises the following steps: 1) roasting skinless walnut kernels at 145-165°C for 5-25 min; 2) performing deoiling treatment on the roasted walnut kernels until the...
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WO/2022/223720A1 |
The present invention relates to a method for preparing a plant protein based product, wherein the method comprises providing an aqueous slurry comprising plant protein, preferably chickpea protein, which can be obtained by high shear mi...
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WO/2022/219170A1 |
The present invention provides edible non-animal dairy substitute products comprising fibrous mycelium as protein component. The substitute products offer an even higher nutritional value compared to dairy products in terms of its high p...
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WO/2022/215689A1 |
An objective of the present invention is to provide a processing technique enabling addition of umami to a hemp beverage/foodstuff or foodstuff material. A processed hemp beverage/foodstuff or foodstuff material obtained by a method for ...
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WO/2022/203001A1 |
The purpose of the present invention is to obtain a plant milk having an improved flavor and an oil-in-water emulsion using the same that, with regard to palatability, have the potential to become alternatives to cow's milk, in order to ...
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WO/2022/200526A1 |
The invention provides a pulverulent fortifier obtainable from the processing of human milk or animal milk selected from a group of fortifiers consisting of fortifiers i, ii, iii, iv: i. a fat fraction in an amount of 28.1 wt/wt % to 31....
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WO/2022/200404A1 |
A method of producing plant milk enable batch production and may be implemented in a system of low complexity. The method comprises introducing water, plant material and one or more enzymes into a mixing chamber (10A) of a mixing unit (1...
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WO/2022/203577A1 |
A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterif ied blend of non-tropical vegetable oil and fully hyd...
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WO/2022/195566A1 |
The disclosure herein is directed to dairy analogue compositions and their use as food products, wherein the dairy analogues possess one or more functional properties similar to a natural dairy product. The disclosure herein is directed ...
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WO/2022/188959A1 |
The present invention relates to a non-dairy fermented food product comprising; an oat derived material comprising dry matter in an amount of 5–20 % by weight of the food product; at least one fat present in an amount of 15 % by weight...
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WO/2022/185762A1 |
Provided is a composition that contains a decomposition product of a yeast extract fungal body residue, the composition being useful as an emulsifier substitute, an emulsion stabilizer substitute, or a milk substitute. Also provided are ...
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WO/2022/184621A1 |
The present invention relates to a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and sodium chloride, and wherein the liquid food composition does no...
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WO/2022/180208A1 |
The invention relates to a method of preparing an oil body solution, said method comprising the steps of a) Preparing a suspension of seed material and non-seed plant material; b) adjusting the pH of the suspension to between 6.5 to 10; ...
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WO/2022/170874A1 |
A whole-process nitrogen-mediated infant complementary food nutrition package and a preparation method therefor, relating to the technical field of creation of high-quality infant complementary food nutrition packages. The present invent...
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WO/2022/170873A1 |
A nitrogen-mediated level III steady-state protection infant complementary food nutrition package and a preparation method therefor, relating to the technical field of creation of high-quality infant complementary food nutrition packages...
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WO/2022/173450A1 |
A non-dairy whippable food composition, comprising vegetable fat in an amount of 10 to 40 percent by weight of the composition, an oat-derived material comprising dry matter in an amount of 1 to 10% by weight of the composition, water, a...
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WO/2022/171918A1 |
One object of the invention relates to a composition for preparing coffee comprising, at a percentage by weight: between 10 and 30% of coffee powder; between 10 and 30% of a dehydrated vegetable matrix; between 10 and 30% of at least one...
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WO/2022/171569A1 |
The present disclosure relates generally to fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, dairy analogues, meat analogies, and animal feed products. In some emb...
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WO/2022/173449A1 |
A non-dairy whippable food composition, containing vegetable fat in an amount of 10 to 40 by weight of the composition, an oat-derived material comprising dry matter in an amount of 1% to 10% by weight of the composition, water, a stabil...
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WO/2022/167533A1 |
The invention relates to a method of making sugar beet cross-linked pectin microgel particles. Food products comprising said microgel particles are also provided, for example confectionery products, beverage products, and meat analogue p...
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WO/2022/167134A1 |
The present invention relates generally to the field of plant-based food. In particular, the present invention relates to improving the vitamin B12 content of plant-based food products. One embodiment of the present invention relates to ...
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WO/2022/167135A1 |
The present invention relates generally to the field of plant-based food. In particular, the present invention relates to improving the amino acid profile of plant-based food products. One embodiment of the present invention relates to t...
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WO/2022/152872A1 |
The present invention relates to a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, and stabilizing salts, and wherein the liquid food composition does not comprise dair...
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WO/2022/154734A1 |
The present invention relates to a method for the provision of an aqueous composition comprising oat material such as an oat drink, the oat material comprising starch and beta-glucan, the method comprising: providing heat-treated and deh...
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WO/2022/150276A1 |
An article and a method of making thereof. The article includes a frozen plant-based milk concentrate comprising water and at least 20 wt% ground paste, and a planar tray defining at least one compartment. Each compartment is sized to co...
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WO/2022/148567A1 |
The present invention relates to preparation of a plant-based fermented dairy alternative where the plant-based substrate is treated with an endopeptidase, preferably a specific endopeptidase selected from trypsin-like endopeptidase, lys...
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WO/2022/129525A1 |
The invention relates to a processed dairy-type food product comprising phytic acid salt, the dairy product having a pH between 4.5 and 8, preferably 5 and 8. The dairy-type product can for example be a dairy cheese product, high protein...
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WO/2022/128596A1 |
A creamer composition comprising sugar beet pectin, vegetable oil and bulking agent, a beverage capsule comprising such creamer, a beverage system comprising such creamer, a beverage composition comprising such creamer and a method of pr...
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WO/2022/129435A1 |
The present invention is directed to a milk replacer comprising an animal-free formulation comprising a) Vitamin A or a C1-20 alkyl ester thereof and optionally vitamin D; b) Gum Arabic in an amount of ≤ 25 weight-%; c) at least one in...
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WO/2022/129433A1 |
The present invention is directed to a milk replacer comprising an animal-free formulation comprising a) Vitamin A or a C1-20 alkyl ester thereof and optionally vitamin D; b) Gum Arabic in an amount of ≤ 20 weight-%; c) at least one in...
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WO/2022/129521A1 |
The invention relates to a composition comprising rapeseed protein, a vegetable oil, 5starch and water wherein the composition has a pH from 3-5.5, and to a method for the preparation of a fresh cheese analogue.
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WO/2022/123418A1 |
The invention relates to a heat-stable fermented white lentil beverage and process for preparing the same.
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WO/2022/117918A1 |
The present disclosure relates to the field of food technology. The disclosure concerns an improved process for production of plant-based protein ingredient with neutral colour and taste as well as greatly improved functional properties....
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WO/2022/109011A1 |
The present disclosure describes a system for the commercial scale extraction of isoflavones from soybean meal. The system includes an optional grinder, an extraction component, a solid-liquid separation component, an acid hydrolysis com...
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WO/2022/098853A1 |
Provided herein are micelle and micelle-like compositions and the methods of making the same. The micelle and micelle-like compositions may be used to form dairy-like products.
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WO/2022/097675A1 |
The purpose of the present invention is to provide processing technology that can improve the dispersion stability and/or solubility of a plant-based milk. In the present invention, walnut milk and/or peanut milk is treated with protein ...
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WO/2022/087130A1 |
Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount...
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