TECHNICAL FIELD

The present invention relates plant-based fermented dairy product analogues. Especially, the present invention relates to a process for preparing a plant-based fermented dairy product analogue having improved optical properties, especially an improved lightness/whiteness.

BACKGROUND OF THE INVENTION

Nowadays, more and more consumers are following alternative diets such as veganism, vegetarism and flexitarism. The vegan, vegetarian and flexitarian diets imply, to different extents, the consumption of food products of non-animal origin, including non-dairy food products. Food companies meet this new demand by offering food products of nonanimal origin, including non-dairy food products. The amount of non-dairy food products on the market is continuously growing.

The key drivers for consumers in non-dairy products are nutritional aspects and sensory experience. To ensure consumers' preferences, it is key to provide good flavours, but also to have the desired visual aspect.

In the chilled dairy category, plain dairy products, especially plain fermented dairy products, are appreciated by the consumers not only for their texture, but also for their white color. Therefore, development of plant-based fermented dairy product analogue should consider visual aspect of the final product. However, plant-based raw materials often have a beige or off-white appearance, which increases the challenge of producing plant-based fermented dairy product analogues that are as white as possible.

WO2017120597 Al relates to a method for obtaining a yield of refined protein component from a non-animal natural and/or modified non-animal natural source. Especially, this method enables to obtain a color-neutral refined protein component having an L* value of at least 70 and occurs before the color-neutral refined protein component is processed into a food product. The color-neutral refined protein component may be used to produce a yogurt analogue. However, the plant protein preparations available on the market are not necessarily color-neutral. Moreover, the prior-art method requires a complex pre-treatment of the plant protein preparations, including for example several washing steps, to obtain a color-neutral refined protein. Such a pre-treatment is complex and impractical to implement at an industrial scale. It makes the food manufacturing process more complex as it increases the number of steps. Hence, there is a need to develop a solution to improve the lightness of plant-based fermented dairy product analogue comprising plant protein preparations having a non-neutral color, without requiring the use of any dairy components and any specific pre-treatment of the plant protein preparations to improve their color.

There is a need to provide a process for preparing a plant-based fermented dairy product analogue having improved optical properties. More particularly, it is desirable to provide a process for preparing a plant-based fermented dairy product analogue that are lighter in color, especially a color closer to the whiteness of dairy products.

Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

SUMMARY OF THE INVENTION

The object of the present invention is to improve the state of the art, and in particular to provide a process that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

It was surprisingly found that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

Accordingly, in a first aspect the invention relates to a process for preparing a plantbased fermented dairy product analogue which comprises the step of:

(a) mixing at least one hydrophilic liquid with at least one non color-neutral plant protein preparation and at least one fermentable sugar to obtain a plant-based liquid solution which has a color defined by an L* value below +70, wherein the plant-based liquid solution is entirely free from any dairy components,

(b) mixing the plant-based liquid solution with at least one edible plant fat component to obtain a plant-based liquid emulsion, (c) homogenizing the plant-based liquid emulsion at a pressure ranging from 50 bar to 700 bar to obtain an homogenized plant-based liquid emulsion having a color defined by an L* value of at least +71,

(d) heat-treating the homogenized plant-based liquid emulsion at a temperature ranging from 80°C to 100° for a time ranging from 1 minute to 10 minutes,

(e) inoculating the homogenized plant-based liquid emulsion with at least one nondairy starter culture,

(f) fermenting the homogenized plant-based liquid emulsion until reaching a pH ranging from 3.0 to 5.5, preferably from 3.5 to 4.6, resulting in a plant-based fermented dairy product analogue having a color defined by an L* value of at least +80.

Preferably, the at least one hydrophilic liquid is water, plant-based milk alternative, plant-based cream alternative or a combination thereof.

In an embodiment of the invention, the plant-based liquid solution has a plant protein content ranging from 0.5wt% to 8wt%.

In another embodiment of the invention, the at least one non color-neutral plant protein preparation is a pulse protein preparation, preferably a pea protein preparation, a fava bean protein preparation or a mixture thereof.

In an embodiment, the amount of fermentable sugar in the plant-based liquid solution ranges from lwt% to 12.5wt%.

In an embodiment, after step (b), the plant-based liquid emulsion comprises a plant fat content ranging from 3.5wt% to 12wt%.

Preferably, the at least one edible plant fat component is at least one edible plant oil. More preferably, the at least one edible plant oil is selected from the group consisting of almond oil, argan oil, avocado oil, canola oil, coconut oil, corn oil, cottonseed oil, grapeseed oil, hazelnut oil, hemp seed oil, macadamia nut oil, oat bran oil, olive oil, palm oil, peanut oil, pistachio oil, rapeseed oil, rice bran oil, soybean oil, sesame oil, sunflower seed oil, walnut oil and mixtures thereof.

Preferably, the process does not comprise any step consisting of the addition of at least one added texturizing ingredient.

In a second aspect, the invention also relates to a plant-based fermented dairy product analogue obtainable by the above-mentioned process which: - is entirely free from any dairy components,

- has a pH ranging from 3.0 to 5.5, preferably from 3.5 to 4.6,

- has a color defined by an L* value of at least +80, and which comprises a plant protein content ranging from 0.5wt% to 8wt%, a plant fat content ranging from 3.5wt% to 12wt% and a fermentable sugar content ranging from lwt% to 12.5wt%.

Preferably, the plant-based fermented dairy product analogue is a plant-based yogurt analogue.

In a preferred embodiment, the plant-based fermented dairy product analogue has a firmness of at least 0.8N at 8°C, preferably ranging from 0.8N to 4N at 8°C, measured by means of a texturometer with a 30 mm diameter cylindrical flat probe penetrating at a crosshead speed of 0.5 mm.s-1 and to a depth of 30 mm.

In an embodiment, the plant-based fermented dairy product analogue comprises at least one non-dairy starter culture.

Preferably, the plant-based fermented dairy product analogue is substantially free from any added texturizing ingredients.

Preferably, the plant-based fermented dairy product analogue is shelf-stable over at least 30 days at a temperature ranging from 3°C to 8°C.

These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows photos of the visual aspect of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil before homogenization (nH) or after homogenization at 50, 200 or 600 bars (H) and before heat-treatment (nHT) or after heat-treatment at 90°C for 3 min (HT). It also shows the visual aspect of the corresponding plant-based stirred spoonable yogurt analogues.

Figure 2 is a graph showing the L* values of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil before homogenization (nH) or after homogenization at 200 bars (H200 bars) and before heat-treatment (nHT) or after heat-treatment at 90°C for 3 min (HT). Figure 3 comprises graphs showing the effect of plant fat content, homogenization pressure and presence of fermentation on the L* value of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil after homogenization at 50, 200 or 600 bars after heattreatment at 90°C for 3 min (HT). They also show the effect of plant fat content, homogenization pressure and presence of fermentation on the L* value of plant-based stirred spoonable yogurt analogues obtained after fermentation of the pea protein emulsions (i.e. plant-based liquid emulsions).

Figure 4 comprises graphs showing the combined effects of plant fat content, homogenization pressure and presence of fermentation on the L* value of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil after homogenization at 50, 200 or 600 bars (H) and after heat-treatment at 90°C for 3 min (HT). They also show the combined effects of plant fat content, homogenization pressure and presence of fermentation on the L* value of the corresponding plant-based stirred spoonable yogurt analogues.

Figure 5 is a graph showing the L* value of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil after homogenization at 50, 200 or 600 bars and after heat-treatment at 90°C for 3 min. It also shows the L* value of the corresponding plant-based stirred spoonable yogurt analogues (after fermentation: Fermentation Yes).

Figure 6 is a graph showing the value of the force (i.e firmness) of set yogurt analogues (i.e. no manual smoothing) and stirred yogurt analogues (i.e. with manual smoothing) after fermentation of the emulsions of pea proteins (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil after homogenization at 50, 200 or 600 bars.

Figure 7 comprises a graph showing the significance of the 2 factors (fat content, homogenization pressure) for the force of the yogurt analogues (upper) (the dotted line represents the limit of significance for a=0.05) and a graph showing the mean of force of the yogurt analogues depending on fat content and homogenization pressure (lower). DETAILED DESCRIPTION OF THE INVENTION

As used in the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

All numerical ranges should be understood to include each whole integer within the range.

As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

As used in the specification, the term "substantially free" means that no more than 10 weight percent, preferably no more than 5 weight percent, and more preferably no more than 1 weight percent of the excluded material is present. In a preferred embodiment, "substantially free" means that no more than 0.1 weight percent of the excluded material remains. "Entirely free" typically means that at most only trace amount of the excluded material is present, and preferably, no detectable amount is present.

The term "plant-based fermented dairy product analogue" refers to a fermented edible food product which comprises ingredients of plant origin, which is entirely free from any dairy components, and which mimics the appearance (e.g. color), and preferably the texture, of a dairy product.

The term "hydrophilic liquid" refers to an edible liquid which comprises at least 70% of water. Especially, the hydrophilic is not derived from milk. For example, milk, dairy creams, are excluded from this definition.

The term "animal component" refers to any ingredients, semi-finished products or finished products derived from an animal. It includes dairy component. Examples of animal components include fish, meat, blood, milk, egg, squid ink and ingredients derived thereof.

The term "dairy component" refers to any ingredients, semi-finished products or finished products derived from a non-human mammal milk. Examples of dairy components include whole milk, semi-skimmed milk, skimmed milk, milk powder, condensed milk, buttermilk, butter, cream, whey proteins, caseins, yogurts, ice-creams and mixtures thereof.

The term "soy component" refers to any ingredients, semi-finished products or finished products derived from soy. Examples of soy component include soy proteins, soybean milk, soy lecithin, soy cream, soy milk, soy yogurt, whole soybeans and mixtures thereof.

The term "flavouring ingredient" refers to any ingredients, semi-finished products or finished products which impart a flavour (e.g. fruity flavour, chocolate flavour, etc...). For avoidance of doubt, this definition excludes any flavouring ingredients that comprise at least one dairy component.

The term "added texturizing agents" refers to added ingredients that increase the viscosity of a food product. They may also be used to stabilize the food product. It includes pectins, gums, starches and the like. For avoidance of doubt, this definition excludes the plant protein preparations, fermentable sugars or hydrophilic liquids. It also excludes the naturally- occurring texturizing agents that could be naturally present in the ingredients of the plantbased fermented dairy product analogue.

The term "shelf life" refers to the period of time after production of a food product, during which the food product is transported, and stored in retailers' or consumers' shelves, before consumption.

Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

In a first aspect, the invention relates to a process for preparing a plant-based fermented dairy product analogue. The plant-based fermented dairy product analogue has a pH ranging from 3.0 to 5.5, preferably from 3.5 to 4.6. Examples of fermented dairy product analogues include plant-based fermented milk analogues, plant-based yogurt analogues, plant-based kefir analogues, plant-based skyr analogues and mixtures thereof. Preferably, the plant-based fermented dairy product analogue is a plant-based yogurt analogue. Especially, the plant-based fermented dairy product analogue may be a plant-based spoonable yogurt or a plant-based drinkable yogurt. More preferably, the plant-based fermented dairy product analogue is a plant-based spoonable yogurt analogue. The plant-based spoonable yogurt analogue may be a plant-based stirred spoonable yogurt analogue or a plant-based set spoonable yogurt analogue. More preferably, the plant-based fermented dairy product analogue is a plant-based stirred spoonable yogurt analogue. The plant-based fermented dairy product analogue may be flavoured with at least one flavouring ingredient or may be plain. Examples of flavouring agents include flavours, flower essences, fruit preparations, aromatic herbs, chocolate sauce, caramel, coffee, vanilla, sweetening agent and mixtures thereof. Preferably, the plant-based fermented dairy product analogue is plain. The process according to the invention comprises a step of mixing at least one hydrophilic liquid with at least one non color-neutral plant protein preparation and at least one fermentable sugar to obtain a plant-based liquid solution which has a color defined by an L* value below +70, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. The plant-based liquid solution is entirely free from any dairy components.

In a preferred embodiment, the plant-based liquid solution is substantially free, more preferably entirely free, from any animal components.

In another preferred embodiment, the plant-based liquid solution is further substantially free, preferably entirely free from, any soy components. Indeed, soy & its derivatives (e.g. soy milk) are avoided by consumers due to the potential presence in soy plant materials of molecules considered as endocrine disruptors (e.g. phytoestrogens, isoflavones) or even due to their potential GMO origin.

The color of a food product may be determined, for example, using a colorimeter or spectrophotometer that can measure light reflectance and L*a*b* color space (see, for example, Jovanka et al., (2008) Color Changes of UHT Milk During Storage, Sensors 8(9): 5961 -5974; Zare et al. (2013) Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties, Food and Bioprocess Technology 6(5): 1321 -133 1 ; Sanz et al., (2008) Yogurt enrichment with functional asparagus fibre, Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. European Food Research and Technology. Vol 227 (5) 15 15- 1521 ; Brewer and Rankin (1998) Color of Nonfat Fluid Milk as Affected by Fermentation. Journal of Food Science. 63( 1 ): 178- 1 80). The color of a food product may then be characterized with the CIELAB system or L*a*b* color space. The L* value corresponds to the lightness, the a* value corresponds to the intensity of green/red, and the b* value corresponds to the intensity of blue/yellow. Especially, the L* value, the a* value and the b* value may be analysed as follows. The more the a* value is below 0, the higher the green intensity is. The more the a* value is over 0, the higher the red intensity is. The more the b* value is below 0, the higher the blue intensity is. The more the b* value is over 0, the higher the yellow intensity is. The more the L* value is below 0, the lower the lightness is and the higher the darkness (i.e black intensity) is. The more the L* value is over 0, the higher the lightness is and the higher the whiteness (i.e. white intensity) is. Hence, the L* value enables to assess the whiteness of a food product. A method to measure and to characterize the color of a plant-based fermented dairy product analogue according to the invention is described in the examples.

The term "non color-neutral plant protein preparation" refers to a plant protein preparation that has a color which is defined by an L* value which is below +70, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. Consequently, where the non color-neutral plant protein preparation is mixed with at least one hydrophilic liquid and at least one fermentable sugar, the resulting plant-based liquid solution has also a color which is defined by an L* value which is below +70, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. Preferably, the plant-based liquid solution has a color which is defined by an L* value which is below +70, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15. Hence, as the L* value is below +70, the lightness/whiteness of the obtained plant-based liquid solution is not satisfying. The plant-based liquid solution has an off-white and/or beige color which is less attractive than the whiteness of a standard dairy product. The L* value of a standard dairy product is usually over +70, preferably over +80, more preferably over +90.

In a particular embodiment, the non color-neutral plant protein preparation has an L* value ranging from 0 to +70, preferably from +20 to +70, from +40 to +70, from +50 to +70 or from +60 to +70. Similarly, the plant-based liquid solution has an L* value ranging from 0 to +70, preferably from +20 to +70, from +40 to +70, from +50 to +70 or from +60 to +70.

In a preferred embodiment, the non color-neutral plant protein preparation is a non color-neutral plant protein concentrate. The term "plant protein concentrate" refers to a composition comprising a plant protein content ranging from 60% to 80%. In a more preferred embodiment, the non color-neutral plant protein preparation is a non color-neutral plant protein isolate. The term "plant protein isolate" refers to a composition comprising a plant protein content above 80%.

The at least one non color-neutral plant protein preparation is selected from the group consisting of almond protein preparation, canola protein preparation, cashew protein preparation, chickpea protein preparation, fava bean protein preparation, hazelnut protein preparation, hemp protein preparation, lentil protein preparation, lupin protein preparation, oat protein preparation, pea protein preparation, peanut protein preparation, potato protein preparation, quinoa protein preparation, rapeseed protein preparation, rice protein preparation, sunflower protein preparation, walnut protein preparation, water lentil protein preparation, wheat protein preparation, yellow lentil protein preparation, yellow pea protein preparation and mixtures thereof.

Preferably, the at least one non color-neutral plant protein preparation is a pulse protein preparation. Indeed, pulse proteins are preferred for the invention because have significant gelling properties upon acidification (i.e. upon fermentation). Hence, upon acidification, pulse proteins can increase the texture and they may provide a range of textures that can mimic the texture of fermented they dairy products, such as yogurts. Especially, the pulse protein preparation is selected from the group consisting of bean protein preparation, chickpea protein preparation, fava bean protein preparation, lentil protein preparation, pea protein preparation, and mixtures thereof. More preferably, the pulse protein preparation is a pea protein preparation, a fava bean protein preparation or a mixture thereof. Pea proteins and fava bean proteins are advantageous because they are able to provide satisfactory results in terms of gelation upon acidification (i.e. upon fermentation). Especially, depending on their content, they are able to achieve a range of textures, including thick textures, that can mimic the texture of fermented dairy products, such as yogurts. Advantageously, the pulse protein preparation is a pea protein preparation. Pea proteins are the proteins that provide the most satisfactory results in terms of gelation upon acidification (i.e. upon fermentation) and texture.

The plant-based liquid solution has a total plant protein content ranging from 0.5wt% to 8wt%, preferably ranging from 1.5wt% to 8wt%, more preferably ranging from 3.5wt% to 8wt%, most preferably ranging from 4wt% to 6wt%. Without wishing to be bound by theory, these ranges of amount of plant proteins, especially highest ranges (i.e. from 3.5wt%), enables to reach a satisfactory texture upon acid gelation of plant proteins. Hence, upon acidification, a range of textures that can mimic the texture of different fermented dairy products, such as yogurts can be achieved. Moreover, proteins, especially at highest ranges (i.e. from 3.5wt%), provide a satisfactory amount of protein for nutritional purposes. More preferably, the plantbased liquid solution has a plant protein content of 5wt%. This plant protein content (i.e. 5wt%) ensures that a sufficient consistency is obtained upon fermentation, especially a yogurt-like consistency. In addition, this plant protein content also provides a satisfactory amount of proteins for nutritional purposes.

The plant-based liquid solution comprises a hydrophilic liquid. Preferably, the at least one hydrophilic liquid is water, plant-based milk alternative, plant-based cream alternative or a combination thereof. Examples of plant-based cream alternatives include almond cream, cashew cream, coconut cream, hazelnut cream, peanut cream and mixtures thereof. Examples of plant-based milk alternatives include almond milk, banana milk, cashew milk, chestnut milk, coconut milk, hazelnut milk, flaxseed milk, hemp seed milk, lupine milk, oat milk, peanut milk, pine nut milk, pistachio milk, rice milk, sesame seed milk, sunflower seed milk, walnut milk and mixtures thereof. In a preferred embodiment, the plant-based milk alternative is selected from the group consisting of almond milk, cashew milk, coconut milk, hazelnut milk, oat milk, peanut milk and mixtures thereof. The hydrophilic liquid may contribute to improve the nutritional profile and/or the organoleptic profile of the final food product. Most preferably, the hydrophilic liquid is water.

The plant-based liquid solution comprises a fermentable sugar. By "fermentable sugar", it is understood sugars of non-dairy origin, which are converted into acids upon fermentation by starter cultures. Lactose is excluded from this definition. The acid formation will promote the formation of a gel with a sufficient consistency by the coagulation of plant proteins into a plant protein network. Depending on the protein content, the texture can be therefore increased upon acidification, especially fermentation. Examples of fermentable sugar include agave syrup, brown sugar, coconut sugar, corn syrup, dextrose, fructose, glucose, honey, invert sugar, maltose, molasse, sucrose, sugar-containing liquid, sugar- containing cream, sugar-containing paste and mixtures thereof. In a preferred embodiment, the fermentable sugar is sucrose.

In a preferred embodiment, the plant-based liquid solution comprises from lwt% to 12.5wt% of fermentable sugar. Preferably, the plant-based liquid solution comprises from 3wt% to 12.5wt% of fermentable sugar. Even more preferably, the plant-based liquid solution comprises from 3wt% to 8wt% of fermentable sugar. Even more preferably, the plant-based liquid solution comprises from 3wt% to 6wt% of fermentable sugar. Such ranges guarantee an effective fermentation (i.e. low fermentation time to reach the targeted pH) and/or a good nutritional profile (i.e. not too high sugar content) at the same time. Most preferably, the plant-based liquid solution comprises 5wt% of fermentable sugar.

After obtaining the plant-based liquid solution, the process according to the invention comprises the step of mixing the plant-based liquid solution with at least one edible plant fat component to obtain a plant-based liquid emulsion. By "edible plant fat component", it is understood an edible plant-based ingredient, which is free from any dairy components or any animal components, and which comprises at least 50wt% plant fat. Preferably, the edible plant fat component comprises at least 70wt% plant fat. More preferably, the edible plant fat component comprises at least 80wt% plant fat. Even more preferably, the edible plant fat component comprises at least 90wt% plant fat. Even more preferably, the edible plant fat component comprises at least 95wt%, at least 96wt%, at least 97wt%, at least 98wt%, at least 99wt% plant fat. Most preferably, the edible plant fat component consists of 100wt% plant fat. Examples of edible plant fat component comprises edible dairy-free plant butter, dairy- free margarine, edible plant oil or edible plant cream. In a particular embodiment, the edible plant fat component is substantially free, preferably entirely free from, any soy components.

In a preferred embodiment, the at least one edible plant fat component is at least one edible plant oil. The term "edible plant oil" refers to edible oils derived from plant materials which are entirely free from any dairy components or any animal components. They are often liquid at ambient temperature. However, they can be solid at room temperature (e.g. coconut oil). When the edible plant fat component, especially the edible plant oil, is solid at room temperature, the edible plant fat component, especially the edible plant oil, shall be liquefied before its mixing with the plant-based liquid solution to obtain a plant-based liquid emulsion. The liquefaction is, for example, performed by heat-treating the edible plant fat component, especially the edible plant oil, above its melting point. The melting point of an edible plant fat component, especially an edible plant oil, may be easily determined by a person skilled in the art. Preferably, the edible plant oil is selected from the group consisting of almond oil, argan oil, avocado oil, canola oil, coconut oil, corn oil, cottonseed oil, grapeseed oil, hazelnut oil, hemp seed oil, macadamia nut oil, oat bran oil, olive oil, palm oil, peanut oil, pistachio oil, rapeseed oil, rice bran oil, soybean oil, sesame oil, sunflower seed oil, walnut oil and mixtures thereof. Preferably, the edible plant oil is sunflower seed oil.

In a preferred embodiment, after the edible plant fat component mixing step (i.e. step (b)), the plant-based liquid emulsion comprises a plant fat content ranging from 3.5wt% to 12wt%. Preferably, the plant-based liquid emulsion comprises a plant fat content ranging from 3.5wt% to 10wt%. More preferably, the plant-based liquid emulsion has a plant fat content ranging from 8.5wt% to 10wt%. Most preferably, the plant-based liquid emulsion has a plant fat content of 10wt%.

After the edible plant fat component mixing step, the plant-based liquid emulsion has a color defined by an L* value which is below +70, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. Preferably, the plant-based liquid emulsion has a color which is defined by an L* value which is below +70, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15. In a particular embodiment, the plant-based liquid emulsion has an L* value ranging from +50 to +70, preferably from +60 to +7 or from +65 to +70.

After the edible plant fat component mixing step, the process according to the invention comprises the step of homogenizing the plant-based liquid emulsion at a pressure ranging from 50 bar to 700 bar, preferably from 50 bar to 600 bar, to obtain an homogenized plant-based liquid emulsion having a color defined by an L* value of at least +71, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. The homogenization step is preferably performed at a temperature ranging from 50°C to 70°C.

In a preferred embodiment, the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +80, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. More preferably, the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +85, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. Most preferably, the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.

In another preferred embodiment, the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +71, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15. Preferably, the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +80, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15. More preferably, the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +85, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15. Most preferably, the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.

In another preferred embodiment, the homogenized plant-based liquid emulsion has a color defined by an L* value ranging from +71 to +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. In another preferred embodiment, the homogenized plant-based liquid emulsion has a color defined by an L* value ranging from +71 to +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.

According to the invention it has been found that the addition of edible plant fat component combined with homogenization under pressure enables to improve the color, especially the lightness/whiteness of the plant-based liquid emulsions. An L* value over +71 is obtained. The L* value is even better where the homogenized plant-based liquid emulsion comprises a plant fat content ranging from 8.5wt% to 10wt%, especially where the plant fat content is of 10%. A plant-based liquid emulsion having an enhanced lightness is obtained. Especially, the color of the plant-based liquid emulsion, especially its lightness, better resembles like the color of dairy products. Without wishing to be bound by theory, it is believed that the size reduction of fat globules through homogenization in the plant-based liquid emulsion would change the optical properties of the plant-based liquid emulsion. The whiteness/lightness, measured through the L* value, would then be improved.

In a preferred embodiment, the homogenization step is performed at a pressure ranging from 200 bar to 700 bar, preferably at a pressure ranging from 200 bar to 600 bar. In another preferred embodiment, the homogenization step is performed at a pressure ranging from 300 bar to 600 bar, even more preferably at a pressure ranging from 400 to 600 bar. At these ranges, the L* value of the homogenized plant-based liquid emulsion is significantly improved. More preferably, the homogenization step is performed at a pressure of 200 bar. Most preferably, the homogenization step is performed at a pressure of 600 bar.

After the homogenization step, the mean fat globule size in the plant-based liquid emulsion ranges from 0.5 pm to 5 pm, preferably from 0.5 to 1 pm.

After the homogenization step, the process according to the invention comprises a step of heat-treating the homogenized plant-based liquid emulsion at a temperature ranging from 80°C to 100° for a time ranging from 1 minute to 10 minutes. Preferably, the heattreatment is performed at a temperature of 90°C for a time of 3 minutes. The heat-treatment step is performed for hygiene and quality purposes. Indeed, the pasteurization prevents any development of unwanted micro-organisms in the plant-based fermented dairy product analogue, such as bacteria or moulds that may affect the organoleptic properties of the plantbased fermented dairy product analogue negatively, or that may be pathogenic. For example, the heat-treatment may be carried out in an indirect manner by means of a heat-plate exchanger. As a variant, it is possible to carry it out in a jacketed holding unit.

After the heat-treatment step, the process according to the invention comprises the step of inoculating the homogenized plant-based liquid emulsion with at least one non-dairy starter culture. By the term "non-dairy starter culture", it is understood a starter culture which is substantially free, preferably entirely free, from any dairy components. Preferably, the at least one non-dairy starter culture comprises at least one lactic acid-producing bacteria. Especially, the at least one lactic acid-producing bacteria is selected from the group consisting of: Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Bifidobacterium, Carnobacterium, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, Weissella, and a combination thereof, preferably selected from the group consisting of Lactobacillus, Lactococcus, Streptococcus, Bifidobacterium and a combination thereof, further preferably selected from the group consisting of Lactobacillus, Streptococcus, Bifidobacterium and a combination thereof, most preferably selected from the group consisting of Streptococcus, Lactobacillus and a combination thereof. More specifically, the at least one non-dairy starter culture may include for example one or more of the following lactic acid-producing bacteria: Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus sporogenes (or bacillus coagulans), Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, strains from the genus Bifidobacterium and mixtures thereof.

In another embodiment, the at least one non-dairy starter culture further comprises:

- least one yeast, preferably selected from the group consisting of: Zygosaccharomyces, Candida, Kloeckera/Hanseniaspora, Torulaspora, Pichia, Brettanomyces/Dekkera, Saccharomyces, Lachancea, Saccharomycoides, Schizosaccharomyces, and Kluyveromyces, most preferably Saccharomyces and Kluyveromyces,

-and/or at least one acetic acid-producing bacteria, preferably selected from the group consisting of Acetobacter and Gluconacetobacter. These strains, in addition to lactic-acid producing strain, are for example used to produce dairy kefirs. Hence, by using these strains, the plant-based fermented dairy product analogues of the invention can, for example, even more mimic dairy kefirs.

In a more preferred, the at least one non-dairy starter culture only consists of one or more lactic acid-producing bacteria. Preferably, the at least one non-dairy starter consists of one or more thermophilic lactic acid-producing bacteria strains. The term "thermophilic lactic acidproducing bacteria strains" refers to lactic acid-producing bacteria strains having an optimal growth at a temperature between 35°C and 45°C. More preferably, the starter culture is selected among the list consisting of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium species and a combination thereof. Most preferably, the starter consists of a combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Especially, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are the two staple strains that are used in dairy yogurts. Hence, by using these strains, the plant-based fermented dairy product analogues of the invention can even more mimic dairy yogurts.

After the inoculation step, the process according to the invention comprises the step of fermenting the homogenized plant-based liquid emulsion until reaching a pH ranging from 3.0 to 55, preferably from 3.5 to 4.6, resulting in a plant-based fermented dairy product analogue having a color defined by an L* value of at least +80, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from - 20 to +20. Preferably, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +85, and preferably an with a* value ranging from -5 to +5 and a b* value ranging from - 20 to +20. More preferably, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from - 20 to +20.

In a further embodiment, the fermentation step is performed at the temperature of optimal growth of the starter culture. The temperature of optimal growth of the starter culture may be easily determined by the person skilled in the art. Preferably, the fermentation step is performed at temperature from 15°C and 45°C. More preferably, the fermentation step is performed at a temperature from 20°C to 45°C or from 25°C to 45°C. Most preferably, the fermentation step is performed from 35°C to 45°C. When the starter culture comprises yeast, the fermentation step may be performed between 15°C and 30°C, preferably between 20°C and 25°C.

In another preferred embodiment, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +12. Preferably, plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12. Preferably, the plantbased fermented dairy product analogue has a color defined by an L* value of at least +85, and preferably with an a* value ranging +0.5 to +2.5 and a b* value ranging from +10 to +12. More preferably, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.

In another preferred embodiment, the plant-based fermented dairy product analogue has a color defined by an L* value ranging from +80 to +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from - 20 to +20. Preferably, the plant-based fermented dairy product analogue has a color defined by an L* value ranging from +80 to +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.

Like the addition of edible plant fat components and the homogenization under pressure, the fermentation increases the L* value of the plant-based fermented dairy product analogue. Hence, the lightness/whiteness of the plant-based fermented dairy product analogue is improved by the fermentation. This effect of the fermentation on the lightness of the plant-based fermented dairy product analogue is observed even in the absence of edible plant fat component. Without wishing to be bound by theory, it is believed that when the fermentation and the addition of edible plant fat component plus homogenization under pressure are combined, the fermentation is the overriding factor that beneficially affects the lightness of the plant-based fermented dairy product analogue. However, where the plantbased liquid emulsion comprises a plant fat content ranging from 8.5 wt% to 10wt%, especially of 10wt%, the fermentation is not the overriding factor anymore. The plant fat content of the plant-based liquid emulsion becomes the overriding factor that beneficially affects the lightness of the plant-based fermented dairy product analogue. Hence, the lightness of the plant-based fermented dairy product analogue is significantly improved and noteworthy L* values of at least+ 85 are obtained. Such noteworthy L* values are never reached where the plant fat content of the plant-based liquid emulsion is below 8.5 wt%, especially below 10wt%. Hence, where the plant-based liquid emulsion comprises a plant fat content ranging from 8.5 wt% to 10wt%, especially of 10wt%, the obtained plant-based fermented dairy product analogue has highly improved optical properties and has a color that even more resembles like the whiteness of a fermented dairy product.

In a preferred embodiment, after the fermentation step, the process may comprise a step of smoothing the plant-based fermented dairy product analogue. The smoothing step may be performed with a Ytron smoothing device, especially a Ytron Z smoothing device, at a rotation speed of from 10Hz to 60Hz, preferably from 20Hz to 60Hz, more preferably from 20Hz to 40Hz, most preferably from 25Hz to 35Hz. The smoothing step enables to smooth and homogenize the gel obtained after fermentation into a homogenous fluid having no or limited grainy texture. Especially, the smoothing device shall minimize the loss of viscosity that is subsequent to smoothing step. Hence, a fluid with a satisfactory texture, especially viscosity and mouthfeel, is obtained. Especially, the smoothing step is performed at a temperature ranging from 20°C to 30°C, preferably at 25°C. After fermentation, the plant-based fermented dairy product analogue may be stored at a temperature ranging from 3°C to 8°C. In a preferred embodiment, the plant-based fermented dairy product analogue is shelf-stable over at least 30 days at a temperature ranging from 3°C to 8°C. By "shelf-stable", it is understood that the plant-based fermented dairy product analogue does not spoil over at least 30 days at a temperature ranging from 3°C to 8°C.

In a specific embodiment, the plant-based fermented dairy product analogue may be further heat-treated after the fermentation step (i.e. step f) to extend its shelf-life and enables its storage at ambient temperature. Especially, the plant-based fermented dairy product analogue may be heat-treated at a temperature from 75°C to 125°C for 3 seconds to 90 seconds. The obtained plant-based fermented dairy product analogue is shelf-stable over at least 3 months, preferably at least 6 months, more preferably at least 9 months, most preferably at least 12 months, at a temperature of 20°C to 40°C.

Added texturizing ingredients are avoided by consumers. Hence, in a particular embodiment, the process according to the invention does not comprise any step consisting of the addition of at least one added texturizing ingredient. Examples of added texturizing ingredients include acacia gum, agar, alginate, carboxymethylcellulose, carrageenan, cellulose, gelatin, gellan, guar gum, locust bean gum, xanthan gum, starch, pectin and mixtures thereof. The plant-based fermented dairy product analogue has a satisfactory texture and/or remains stable, even in the absence of any added texturizing ingredients. Hence, the plant-based fermented dairy product analogue is substantially free, preferably entirely free, from any added texturizing ingredients. Especially, the plant-based fermented dairy product analogue is substantially free, preferably entirely free, from added texturizing ingredients selected from the group consisting of acacia gum, agar, alginate, carboxymethylcellulose, carrageenan, cellulose, gelatin, gellan, guar gum, locust bean gum, xanthan gum, starch, pectin and mixtures thereof.

In a second aspect, the invention relates to a plant-based fermented dairy product analogue obtainable according to the process of the first aspect of the invention.

The features of the plant-based fermented dairy product analogue disclosed in the second aspect of the invention below are applicable to the plant-based fermented dairy product analogue disclosed in the first aspect of the invention, and vice versa. The plant-based fermented dairy product analogue may be a plant-based fermented milk analogue, plant-based yogurt analogue, plant-based kefir analogue, plant-based skyr analogue or a mixture thereof. Preferably, the plant-based fermented dairy product analogue is a plant-based yogurt analogue. Especially, the plant-based fermented dairy product analogue may be a plant-based spoonable yogurt or a plant-based drinkable yogurt. More preferably, the plant-based fermented dairy product analogue is a plant-based spoonable yogurt analogue. The plant-based spoonable yogurt analogue may be a plant-based stirred spoonable yogurt analogue or a plant-based set spoonable yogurt analogue. More preferably, the plant-based fermented dairy product analogue is a plant-based stirred spoonable yogurt analogue. The plant-based fermented dairy product analogue may be flavoured with at least one flavouring ingredient or may be plain. Preferably, the plant-based fermented dairy product analogue is plain.

The plant-based fermented dairy product analogues is entirely free from any dairy components.

In a preferred embodiment, the plant based fermented dairy product analogue is substantially free, preferably entirely free, from soy components.

In another preferred embodiment, the plant based fermented dairy product analogue is substantially free, preferably entirely free, from animal components.

The plant-based fermented dairy product analogue has a pH ranging from 3.0 to 5.5, preferably from 3.5 to 4.6. This acidic pH is due to the fermentation of the plant-based liquid composition by at least one non-dairy starter culture. Hence, in a particular embodiment, the plant-based fermented dairy product analogue comprises at least one non-dairy starter culture. Preferably, the non-dairy starter culture is present in a viable form. Further information and features in relation with the non-dairy starter culture are provided in the first aspect of the invention.

In addition, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. Preferably, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +85, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. Most preferably, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. In another embodiment, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +12. Preferably, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12. Preferably, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +85, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12. Most preferably, the plant-based fermented dairy product analogue has a color defined by an L* value of at least +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.

In another preferred embodiment, the plant-based fermented dairy product analogue has a color defined by an L* value ranging from +71 to +90, and preferably with an a* value ranging from +5 to +5 and a b* value ranging from +20 to +20. Preferably, the plant-based fermented dairy product analogue has a color defined by an L* value ranging from +80 to +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.

The plant-based fermented dairy product analogue has improved optical properties, especially in terms of lightness. The plant-based fermented dairy product analogue has an attractive light color. The plant-based fermented dairy product analogue has a noteworthy L* value of at least 80 and has a color that better resembles like the color of standard fermented dairy products.

The plant-based fermented dairy product analogue comprises a total plant protein content ranging from 0.5wt% to 8wt%, preferably ranging from 1.5wt% to 8wt%, more preferably ranging from 3.5wt% to 8wt%, most preferably ranging from 4wt% to 6wt%. Without wishing to be bound by theory, these ranges of amount of plant proteins, especially highest ranges (i.e. from 3.5wt%), enables to reach a satisfactory texture upon acid gelation of plant proteins. Hence, upon acidification, a range of textures that can mimic the texture of different fermented dairy products, such as yogurts can be achieved. Moreover, proteins, especially at highest ranges (i.e. from 3.5wt%), provide a satisfactory amount of protein for nutritional purposes. Even most preferably, the plant-based fermented dairy product analogue comprises a total plant protein content of 5wt%. This plant protein content (i.e. 5wt%) ensures that a sufficient consistency is obtained upon fermentation, especially a yogurt-like consistency. In addition, this plant protein content also provides a satisfactory amount of proteins for nutritional purposes.

The plant-based fermented dairy product analogue comprises plant proteins selected from the group consisting of almond proteins, canola proteins, cashew proteins, chickpea proteins, fava bean proteins, hazelnut proteins, hemp proteins, lentil proteins, lupin proteins, oat proteins, pea proteins, peanut proteins, potato proteins, quinoa proteins, rapeseed proteins, rice proteins, sunflower proteins, walnut proteins, water lentil proteins, wheat proteins, yellow lentil proteins, yellow pea proteins and mixtures thereof.

Preferably, the plant-based fermented dairy product analogue comprises pulse proteins. More preferably, the plant proteins consist of pulse proteins. The pulse proteins are selected from the group consisting of bean protein preparation, chickpea protein preparation, fava bean protein preparation, lentil protein preparation, pea protein preparation, and mixtures thereof. More preferably, the pulse proteins are pea proteins, fava bean proteins or a mixture thereof. Most preferably, the pulse proteins are pea proteins. The advantages in relation with plant proteins and additional features in relation with plant proteins are provided in the first aspect of the invention. In a preferred embodiment, the plant proteins of the plant-based fermented dairy product analogue come in part, preferably fully, from a at least one non color-neutral plant protein preparation. Further information in relation of the at least one non color-neutral plant protein preparation are provided in the first aspect of the invention.

The plant-based fermented dairy product analogue comprises a plant fat content ranging from 3.5wt% to 12wt%. Preferably, the plant-based fermented dairy product analogue comprises a plant fat content ranging from 3.5wt% to 10wt%. More preferably, plant-based fermented dairy product analogue has a plant fat content ranging from 8.5wt% to 10wt%. Most preferably, the plant plant-based fermented dairy product analogue has a plant fat content of 10wt%. Preferably, the vegetable fat comprises plant fat which comes from at least one edible plant fat component, preferably at least one edible plant oil. More preferably, the plant fat consists of plant fat which comes from at least one edible plant fat component, preferably at least one edible plant oil. The edible plant oil is selected from the group consisting of almond oil, argan oil, avocado oil, canola oil, coconut oil, corn oil, cottonseed oil, grapeseed oil, hazelnut oil, hemp seed oil, macadamia nut oil, oat bran oil, olive oil, palm oil, peanut oil, pistachio oil, rapeseed oil, rice bran oil, soybean oil, sesame oil, sunflower seed oil, walnut oil and mixtures thereof. Preferably, the edible plant oil is sunflower seed oil. Details, additional features and advantages in relation with the plant fat, the edible plant fat component and the edible plant oil are provided in the first aspect of the invention.

The plant-based fermented dairy product analogue has a mean fat globule size ranging from 0.5 pm to 5 pm, preferably from 0.5 to 1 pm.

The plant-based fermented dairy product analogue comprises a fermentable sugar content ranging from lwt% to 12.5wt%. Preferably, the plant-based fermented dairy product analogue comprises from 3wt% to 12.5wt% of fermentable sugar. Even more preferably, the plant-based fermented dairy product analogue comprises from 3wt% to 8wt% of fermentable sugar. Even More preferably, the plant-based fermented dairy product analogue comprises from 3wt% to 6wt% of fermentable sugar. Most preferably, the plant-based fermented dairy product analogue comprises 5wt% of fermentable sugar. Details, additional features and advantages in relation with the fermentable sugar are provided in the first aspect of the invention. Details, additional features and advantages in relation with the fermentable sugar are provided in the first aspect of the invention.

In a further embodiment, the plant-based fermented dairy product analogue comprises at least one hydrophilic liquid. More details, features & advantages in relation the at least one hydrophilic liquid are provided in the first aspect of the invention.

In a preferred embodiment, the plant-based fermented dairy product analogue has a firmness of at least 0.8N at 8°C, preferably ranging from 0.8N to 4. ON at 8°C, more preferably ranging from 2.0 to 4.0 N at 8°C. Without wishing to be bound by theory, it is believed that this firmness range corresponds to textures which are similar to the ones of different standard fermented dairy products, such as yogurts. Where the plant-based fermented dairy product analogue is a plant-based stirred spoonable yogurt analogue, the firmness of the plant-based stirred spoonable yogurt analogue ranges from 0.8N to 2. ON at 8°C. Where the plant-based fermented dairy product analogue is a plant-based set spoonable yogurt analogue, the firmness of the plant-based set spoonable yogurt analogue ranges from 2. IN to 4. ON at 8°C.

The firmness is measured at 1 day after fermentation on 30g samples of the plantbased fermented dairy product analogue. First, the sample of the plant-based fermented dairy product analogue is stored at a temperature of 8° C for a minimum of 2 hours prior to measurement. Then, the firmness is measured through pseudo compression test using a texturometer, preferably TAX-T2 Texture Analyzer (TA instruments, Stable Micro Systems, UK), with 30 mm diameter cylindrical flat probe penetrating into the samples at a crosshead speed of 0.5 mm. s ¹ and to depth of 30 mm. The force-distance curves gave a mean force value (N) that was calculated between 15 and 25 mm-depth where the force was almost constant.

In a specific embodiment, the plant-based fermented dairy product analogue is substantially free, preferably entirely free, from any added texturizing ingredients. Especially, the plant-based fermented dairy product analogue is substantially free, preferably entirely free, from added texturizing ingredients selected from the group consisting of acacia gum, agar, alginate, carboxymethylcellulose, carrageenan, cellulose, gelatin, gellan, guar gum, locust bean gum, xanthan gum, starch, pectin and mixtures thereof.

The plant-based fermented dairy product analogue may comprise cereals, fibers, minerals, vitamins, probiotics and/or prebiotics to improve its nutritional profile.

In one embodiment, the plant-based fermented dairy product analogue is shelf-stable over at least 30 days at a temperature ranging from 3°C to 8°C.

In a specific embodiment, the plant-based fermented dairy product analogue is shelfstable over at least 3 months, preferably at least 6 months, more preferably at least 9 months, most preferably at least 12 months, at a temperature of 20°C to 40°C. In this specific embodiment, the non-dairy starter culture is not present in a viable form.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. Further, features described for different embodiments of the present invention may be combined.

Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

EXAMPLES

Example 1: Impact of plant fat content and homogenization pressure on the color and the texture of plant-based fermented dairy product analogues

1.1 Material and Methods

• Design of Experiments: factors studied

A Design of Experiments (DoE) was carried out in order to determine the most important factor(s) influencing the lightness/whiteness of pea-protein based fermented dairy product analogues, especially pea protein-based stirred spoonable yogurt analogues. The factors chosen were the homogenization pressure and the content of edible plant oil, especially sunflower seed oil. Table 1 discloses the different factors selected for the DOE.

Table 1

• Preparation of the non-dairy stirred yoghurts

Plant-based stirred spoonable yogurt analogues were prepared at kitchen scale.

A pea protein solution (i.e. plant-based liquid solution) was prepared. It was prepared by mixing a pea protein isolate (87.1wt% pea protein), sucrose, and tap water in order to have a pea protein solution (i.e. plant-based liquid solution) having 5% pea proteins and 5% sucrose. Then, the desired amount of sunflower seed oil (0wt%, 3.5wt% or 10wt%) was added to the pea protein solution to prepare a pea protein emulsion. It was stirred at room temperature for 15 minutes and then stored at 4°C for 3 h.

Homogenized pea protein solutions were then obtained by homogenizing the pea protein solutions at 60°C using APV mini-homogenizator (only one stage) at different homogenization pressures (50 bars, 200 bars or 600 bars). The homogenized pea protein solutions were then pasteurized at 95°C for 3 minutes in a water bath and cooled down to 4°C overnight. The homogenized pea protein solutions were mixed with a starter culture comprising Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus at 0.02wt% and incubated at 43°C until pH 4.6±0.05 is reached (around 6 h). After fermentation, plant-based spoonable yogurt analogues were obtained. The plant-based spoonable yogurt analogues were smoothed manually at 25°C using a spoon for 30 seconds to obtain plantbased stirred spoonable yogurt analogues. The plant-based stirred spoonable yogurt analogues were finally cooled down to 4°C. Color measurements

The color of the plant-based liquid emulsions (i.e. pea protein emulsions) or non-dairy stirred yoghurts was measured on the surface at 3 points in the sample using a spectrocolorimeter Konica-Minolta (CM-5) with reflection mode. After measurement, the color of the samples was characterized with the CIELAB system or L*a*b* color space. Hence, the color of each sample was defined by determining its L* value (lightness), its a* value (intensity of red to green), and its b* value (intensity of yellow to blue) values.

The color of the samples was measured:

After the mixing step where the plant-based liquid emulsions with the edible plant oil are mixed together,

After the homogenization step of the plant-based liquid emulsions,

After the heat-treatment step (pasteurization) of the homogenized plant-based liquid emulsions,

After the cooling step of the plant-based stirred spoonable yogurt analogues.

• Firmness measurements

The firmness is measured at 1 day after fermentation on 30g samples of the plantbased fermented dairy product analogue. First, the sample of the plant-based fermented dairy product analogue is stored at a temperature of 8° C for a minimum of 2 hours prior to measurement. Then, the firmness is measured through pseudo compression test using a TAX- T2 Texture Analyzer (TA instruments, Stable Micro Systems, UK), with 30 mm diameter cylindrical flat probe penetrating into the samples at a crosshead speed of 0.5 mm.s ¹ and to depth of 30 mm. The force-distance curves gave a mean force value (N) that was calculated between 15 and 25 mm-depth where the force was almost constant.

• Statistical analysis

The results of the Design of Experiments were analyzed using MiniTab.

1.2 Results

• Visual aspect

The visual aspect of the different plant-based liquid emulsions (i.e. pea protein emulsions) at different steps and of the corresponding plant-based stirred spoonable yogurt analogues was assessed (cf. Figure 1). A whitening/lightening of the plant-based liquid emulsions was observed with the addition of plant fat, particularly for 10% sunflower seed oil, and in the case of presence of a homogenization stage under pressure. The lightness of the pea protein solutions with 10% sunflower seed oil is visually the highest. Their lightness resembles the most to the whiteness of a dairy product. The presence of a heat-treatment (pasteurization) does not seem to contribute to a lighter color of the plant-based liquid emulsions. On the contrary, the plantbased stirred spoonable yogurt analogues obtained after fermentation are lighter, whatever the value of the homogenization pressure.

These observations were further investigated using a colorimeter, in order to collect values of L* which will enable to assess the lightness (Figures 2-4).

• Colorimetry (L* measurement)

The L* values were quite similar whatever the plant fat content for unhomogenized samples (Figure 2). However, a significant increase in L* was observed with the presence of the homogenization stage, and it was particularly visible for the highest plant fat content (10%) (Figure 2). It should be noted that the subsequent heat-treatment stage (pasteurization) did not influence significantly the values of L* whatever the plant fat content (Figure 2). The homogenization has a role of formation of small fat globules, allowing avoiding a subsequent creaming of the plant fat. Therefore, without wishing to be bound by theory, the formation of small fat globules might modify the properties of light diffraction, thus increasing the L* value and the lightness/whiteness.

The impact of the factors (plant fat content, homogenization pressure and presence of a fermentation) on the L* value was firstly evaluated separately (Figure 3) and then in a combined manner (Figure 4).

The homogenization pressure seems to have no significant effect on the L* values of the samples which is highlighted by the high dispersion of the samples. For the sake of clarity, the presence of a homogenization under pressure has a significant effect on the L* values of the samples. This is the intensity of the homogenization pressure that does not seem to have a significant effect on the L* values of the samples. On the contrary, the plant fat content and the presence of a fermentation step seems to influence significantly the L* value. The higher the plant fat content is, the higher the L* value is. Moreover, in the presence of a fermentation step, higher L* values are obtained. As the L* value is associated to the lightness/whiteness, the plant fat content and the fermentation clearly improves the lightness of the plant-based fermented dairy product analogues. Without wishing to be bound by theory, this might be explained by the formation of small fat globules after homogenization as well as the aggregation of pea proteins during the fermentation, thus modifying significantly the optical properties of the samples.

Figure 4 shows the combined effects of the plant fat content, the homogenization pressure and the fermentation. It highlights that the presence of a fermentation step is very beneficial for the lightness of the samples, even in absence of plant fat.

The values of L* for all the samples is shown in Figure 5. The following conclusions can be drawn from Figure 5:

Effect of homogenization pressure: 50 bars were not sufficient to obtain a high lightness in the 10% plant fat plant-based stirred spoonable yogurt analogues. This may be due to a too low homogenization pressure applied relative to the high amount of plant fat. Therefore, some plant fat may have not be incorporated within the matrix in a form of small fat globules, thus reducing the lightness of the final product compared to the expected L* value.

Effect of plant fat content (0 and 3.5%): after fermentation, no significant difference was observed for plant-based stirred spoonable yogurt analogues without plant fat or with 3.5% plant fat. Therefore, in case of total absence of plant fat, fermentation could be a key factor to increase the lightness of the products.

Effect of plant fat content (10%) : the L* values of 10% plant fat products were very similar for non-fermented (pea protein solutions) and fermented dairy product analogues. Therefore, a threshold seems to take place for high plant fat content where the fermentation have no additional benefit on the lightness. Where the plant fat content is of 10wt%, the plant fat content is the overriding factor influencing the L* value.

• Firmness

The texture, especially the firmness, was measured for the different samples after fermentation. In addition to stirred yogurt analogues, the set equivalents were also prepared. Conversely to stirred yogurt analogues, the manual smoothing step was not performed for set yogurt analogues. As shown in Figure 6, the different plant-based yogurt analogues exhibit satisfactory textures. Especially, a large range of texture may be achieved, especially from stirred textures to set textures. As also shown in Figure 6, the plant fat content and homogenization pressure did not have a significant influence on the force (i.e. firmness) of the set gels, considering the chosen conditions (solutions with 5% pea protein, for a given plant fat content and a given homogenization pressure). Figure 6 and Figure 7 illustrates the slight increase in texture with increasing the fat content for set and stirred gels.