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Matches 1 - 50 out of 2,389

Document Document Title
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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.  
WO/2022/123418A1
The invention relates to a heat-stable fermented white lentil beverage and process for preparing the same.  
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....  
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...  
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.  
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 ...  
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...  
WO/2022/087231A1
The present disclosure provides beverages displaying an edible printed image and a method of preparing such beverages.  
WO/2022/079361A1
The invention relates to a method for obtaining a milk substitute beverage comprising at least one aqueous medium, at least one non-microalgal plant protein compound, at least one compound originating from microalgae, optionally at least...  
WO/2022/078954A1
The present invention relates to a porous soluble foaming ingredient containing entrapped gas. Further aspects of the invention are a beverage powder comprising a porous foaming ingredient, a method for preparing a porous soluble foaming...  
WO/2022/079362A1
The invention relates to a method for obtaining a milk replacement drink comprising an aqueous medium, at least one non-microalgal plant protein compound, at least one compound derived from microalgae, optionally having a high nutritiona...  
WO/2022/079063A2
The present invention is related to extracts rich in polar lipids obtained or obtainable from macroalgae, microalgae, photosynthetic bacteria and/or photosynthetic organ(s) and/or tissue(s) of a plant and combinations thereof as well as ...  
WO/2022/071418A1
The purpose of the present invention is to provide a processing technology that can improve the dispersion stability and/or solubility of a vegetable milk such as oat milk, walnut milk or peanut milk. A method for producing a processed v...  
WO/2022/068545A1
A Bifidobacterium longum strain CCFM 752 is preserved at the Guangdong Microbial Culture Collection Center, having the preservation number GDMCC No. 61157 and the preservation date 21 August 2020. The invention also relates to an applica...  
WO/2022/063901A1
A process for preparing a shelf-stable plant-based fermented dairy drink analogue is disclosed. A plant-based food composition comprising a hydrophilic liquid, a fermentable sugar and from 0.5wt% to 3.4wt% of plant proteins is first prov...  
WO/2022/063833A1
The invention relates to a process for preparing a protein containing fermented plant based product yoghurt analogue liquid from a defatted oleaginous plant, characterized in that it comprises the following steps: a) Forming a suspension...  
WO/2022/057178A1
A sugar-reducing sweetener, comprising at least one high-intensity sweetener, at least one bulk-type sweetener and at least one sugar-like sweet substance, wherein the use amounts of the high-intensity sweetener and the bulk-type sweeten...  
WO/2022/053633A1
The invention relates to a plant based liquid or a frozen dessert, said plant based liquid or frozen dessert comprising (i) a dry fractionated plant protein, (ii) sugar or a polyol; (iii) optionally one or more hydrocolloid(s); (iv) one ...  
WO/2022/053631A1
The invention relates in general to a method of making a plant based liquid, said method comprising dispersing triglyceride in a plant protein mixture; forming an emulsion; applying a thermal treatment to the emulsion; and applying a she...  
WO/2022/054880A1
The purpose of the present invention is to provide a processing technology for enhancing the crosslinkage effect of a protein. A processed protein obtained by a method of producing a processed protein, said method comprising a crosslinka...  
WO/2022/045152A1
The present invention addresses the problem of creating an effective means for preventing the coagulation of a vegetable milk under high temperature conditions. To solve this problem, a vegetable milk is treated with a protein deamidase ...  
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...  
WO/2022/037920A1
Plant-based nutritional compositions are provided which comprise cereal starch hydrolyzed by enzymes produced by a koji mold or an enzyme preparation derived from a koji mold, preferably wherein said compositions comprise little or no ad...  
WO/2022/014542A1
The present invention addresses the problem of providing a novel production method of a vegetable protein food. This method comprises treating a starting vegetable protein material with both of a lipase and a protein deamidase (for examp...  
WO/2022/003012A1
The invention relates to preparation of fermented food products, including dairy or dairy analogue products, with Pichia kluyveri and lactic acid bacteria in the presence of carbohydrate(s) which is sucrose, fructose, glucose or mixtures...  
WO/2021/260125A1
A process for preparing a shelf-stable plant-based yogurt analogue is disclosed. A plant-based food composition comprising from 3.5wt% to 6.0wt% of plant proteins is first provided. Thereafter, the plant-based food composition is homogen...  
WO/2021/259940A2
The invention relates to a process for preparing a plant protein containing liquid from a defatted oleaginous plant, comprising the following steps: a) Forming a suspension of the defatted oleaginous plant in an aqueous solvent; b) Enzym...  
WO/2021/259802A1
The present invention relates to a vegan food composition comprising at least 5 wt% cereal and at least 10 wt% legume on a dry basis, wherein said composition comprises at least 2 wt% dietary fiber provided by cereal and legume and at le...  
WO/2021/259803A1
The present invention relates to a vegan food composition comprising at least 10 wt% cereal on a dry basis and at least 5 wt% oilseeds on a dry basis, wherein said composition comprises at least 2 wt% dietary fiber provided by cereal and...  
WO/2021/259812A1
The present invention relates to a chocolate product composition comprising at least 1.0wt% based on the weight of the chocolate product of a composition comprising a mixture of a cereal and legume, wherein said cereal comprises greater ...  
WO/2021/260067A2
The present invention relates to a method for treatment of a plant-based protein-containing composition comprising the steps of subjecting the protein-containing composition to a protein-deamidase treatment and to high-pressure homogeniz...  
WO/2021/259939A2
The present invention relates to ready-to-drink formulations, processes for making such formulations, and the use of a transglutaminase and an amylase to reduce the viscosity of such formulations.  
WO/2021/255015A2
The present invention relates to an instant foamable beverage creamer comprising vegetable intact protein, for instance oat and/or rice protein, vegetable oil or fat, carbohydrates, and a hydrolyzed plant protein with a defined degree of...  
WO/2021/256507A1
The purpose of the present invention is to provide a production method for producing a plant-based milk fermentation product by making a protease or a cellulase act on a plant-based milk, whereby it is possible to produce a plant-based m...  
WO/2021/255341A1
The invention relates to pulse products with improved flavor properties and digestive comfort. More specifically, the invention relates to a heat-treated germinated pulse and to a method of producing a heat-treated germinated pulse.  
WO/2021/243147A1
The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cak...  
WO/2021/239714A1
The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a foaming liquid creamer that provides a foam layer when added to a beverage.  
WO/2021/234026A1
A method for obtaining proteins (17) from soy milk (12), comprising i. provision of soy milk (12); ii. concentration (21) of soy milk (12) to increase the dry matter content; iii. addition of a water-soluble organic solvent (15) to the s...  
WO/2021/231531A1
Methods related to producing a fermented plant-based food product comprising high protein content.  

Matches 1 - 50 out of 2,389