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WO/2022/043847A1 |
Provided is food component comprising cells of at least one bacterium, said cells comprising a crude protein concentration of at least 60wt% of a total dry weight of said cells and nucleic acid at a concentration of less than about 5wt% ...
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WO/2022/038086A1 |
In order to provide a basis for milk substitute products from legumes which offers a smooth mouth feel in the range of the corresponding product from animal milk, the invention provides a method for producing a legume suspension comprisi...
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WO/2022/005888A1 |
A plant based cheese is made of a protein such as cashew protein, liquid low saturated fat vegetable oil, cultures and modified food starches. The ingredients are combined to form an emulsion, which is heated and held at a selected tempe...
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WO/2021/260543A1 |
The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 ...
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WO/2021/253639A1 |
Disclosed in the present invention are clasp members, a clasp member row movement apparatus, an ingredient tearing apparatus, a tearing device, and a method; by means of cooperative operation between a modular raising and lowering appara...
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WO/2021/253638A1 |
Disclosed are a raw material shredding device and method, which do not destroy the fiber structure of a raw material while the raw material is split. According to the technical solution, the device comprises a rack, and the rack is provi...
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WO/2021/248047A1 |
The present invention relates to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole mu...
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WO/2021/224331A1 |
Proposed is a spreadable or sliceable foodstuff obtainable or obtained by (a) providing fresh cheese or fresh cheese preparations or analogous vegetarian or vegan products; (b) providing butter, butter-containing spreadable fats or prepa...
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WO/2021/222296A1 |
The present disclosure provides an exemplary method for producing non-dairy cheese. In some embodiments, this novel process of making non-dairy cheese may be similar to the manufacturing of traditional dairy cheese. In some aspects, the ...
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WO/2021/214076A1 |
A packaged food product comprising a container which comprises a bottom wall and a side wall extending along a longitudinal axis from said bottom wall to a top, the bottom wall and the side wall define a hollow body, the top having an op...
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WO/2021/205868A1 |
Provided is a method for producing a cheese-like food having a suitable texture, the method improving productivity for the cheese-like food. A method for producing a cheese-like food according to an aspect of the present invention compri...
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WO/2021/198167A1 |
The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein wit...
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WO/2021/200437A1 |
A cheese-like fermented food that has a flavor and a texture close to those of cheese is manufactured from a soybean raw material. A cheese-like fermented food containing, as an aroma component, at least 0.70 mg/g of isovaleric acid or...
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WO/2021/191914A1 |
The present invention provides plant-based dairy substitutes and methods thereof. Those substitutes may be a cheese substitute, a yogurt substitute, a coffee creamer substitute and more. The present invention discloses a plant cell cultu...
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WO/2021/193890A1 |
The present invention addresses the problem of providing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor a...
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WO/2021/193892A1 |
The purpose of the present invention is to provide a manufacturing method of a plant-based cheese-like food with enhanced umami similar to cheese made from animal ingredients. This plant-based cheese-like food manufacturing method is c...
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WO/2021/174184A1 |
A vegan cheese and a method to make the vegan cheese are described. The vegan cheese includes: cauliflower milk, a yeast, a salt, a butter and/or an oil, at least one starch, and at least one other ingredient. The at least one other ingr...
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WO/2021/165973A1 |
Disclosed herein is an extrudate comprising a yeast material wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate. Further, compositions and food products comprising same are disclosed. Further metho...
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WO/2021/113985A1 |
A novel plant-based cheese product is provided comprising a plant prolamin combined with a fat, and a structural component in water, to yield a cheese product comprising a prolamin non-covalent network. The cheese product exhibits one or...
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WO/2021/119264A1 |
The technology disclosed in this specification pertains to imitations cheese comprising a grade 2 gum Arabic in an amount of from about 0.1% to about 1.0% and having a molecular weight of greater than about 800 kDa. In some embodiments t...
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WO/2021/080969A1 |
This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness ...
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WO/2021/031674A1 |
Disclosed is a dried bean curd rapid forming device with elastic distribution and parting, comprising a fixed die (2), wherein the fixed die is positioned by means of a fixing device, an inner ring of the fixed die is fitted with a model...
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WO/2020/260296A1 |
The present invention relates to a cheese powder, as well as the methods for manufacturing said cheese powder and a cheese-based food product made from the latter. In particular, the method for manufacturing said cheese powder comprises:...
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WO/2020/223700A1 |
Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.
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WO/2020/218611A1 |
Provided are: a cheese-like composition, which can have the same appearance, food texture (texture), and aroma and flavor (taste) as cheese without using cheese produced from milk or a dairy product; cheese substitute-containing food; an...
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WO/2020/218428A1 |
The present invention addresses the problem of providing a cheese-like food product which does not contain cheese as a raw material and which exhibits excellent stringing properties and processing suitability that enables cutting into a ...
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WO/2020/127218A1 |
The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10°C by a texture testing machine, in which a round press plunger with a surface area of 1.27cm² and a spee...
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WO/2020/128172A1 |
The present invention relates to a method for producing a fermented food product based on a protein- and oil-yielding plant and to the product obtained by means of this method. This product is characterized by an origin that may be 100% ...
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WO/2020/128171A1 |
The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particul...
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WO/2020/094501A1 |
The invention relates to a method for producing a firm, in particular vegan gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising...
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WO/2020/089385A1 |
The present invention relates to a non-dairy cheese composition comprising dietary fiber; non- animal protein, calcium and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of more ...
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WO/2020/089386A1 |
The present invention relates to a soft non-dairy cheese composition comprising dietary fiber; non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of greater t...
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WO/2020/089383A1 |
The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives ...
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WO/2020/089384A1 |
The present invention relates to a hard non-dairy cheese composition comprising dietary fiber; flour, non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of le...
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WO/2020/045175A1 |
The present invention pertains to: a cheese-like food, preferably a cheese-like food having a texture inherent to cheese and a high heat meltability; a method for manufacturing a cheese-like food; and a method for improving the heat melt...
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WO/2020/010378A1 |
The problem addressed by the invention is that of further extending the shelf life of tofu, thus guaranteeing uniform product quality that remains consistent, even over a longer storage period.
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WO/2019/234362A1 |
The invention relates to a method for producing an Emmental aroma, characterised in that it comprises the following steps: grinding sorghum seeds (Sorghum bicolor); producing an aqueous suspension comprising the sorghum powder produced i...
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WO/2019/234957A1 |
A cheese-like food that contains less than 10 mass% of a starting cheese material, 8-30 mass% of a milk protein concentrate, 5-35 mass% of a fat or oil and 0.2-2 mass% of a molten salt, wherein: the sum of the the milk protein concentrat...
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WO/2019/234769A1 |
The present invention relates to a process for making vegetable cheeses without ingredients of animal origin, comprising the step of providing a predetermined quantity of starting vegetable material, characterized in that it comprises th...
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WO/2019/209016A1 |
The present application relates to soft soybean curd and a manufacturing method therefor.
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WO/2019/164651A1 |
The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredien...
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WO/2019/132341A1 |
The present invention relates to: a method for preparing soymilk, the method removing bubbles generated in ground soymilk without injecting an antifoaming agent while repeatedly adjusting the pressure in a device to state of reduced pres...
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WO/2019/016801A1 |
Compounds and compositions comprised of zein protein and a polypeptide of a protein extract, wherein the zein protein and the polypeptide of a protein extract are linked to each other are disclosed. Process of preparing the compounds com...
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WO/2019/013122A1 |
A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active comp...
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WO/2018/221651A1 |
The present invention relates to a method for producing a cheese-flavored substance, the method comprising a step for adding a fungus body crushed material and an enzyme into raw material milk and triggering a reaction, wherein the fungu...
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WO/2018/191205A1 |
A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. Th...
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WO/2018/173610A1 |
The present invention addresses the problem of providing a method for producing a plant-derived cheese-like food product which exhibits suitability for a shaping process, such as shredding, and which has natural cheese-like meltiness (me...
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WO/2018/159406A1 |
Provided is a method for producing a fresh cheese-like vegetable food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery...
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WO/2018/154095A1 |
The present invention discloses a method for preparation of a vegan cheese. The method includes obtaining a non-dairy milk and / or emulsion. The method further includes curdling the non-dairy milk / emulsion using at-least one plant-ori...
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WO/2018/139467A1 |
The purpose of the present invention is to provide a method whereby the vitamin D content of a moisture-containing food can be efficiently increased without externally adding vitamin D and without deteriorating the flavor. The present in...
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