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Matches 51 - 100 out of 762

Document Document Title
WO/2023/009004A1
The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food produc...  
WO/2023/001633A1
The present invention relates to bacterial strains of Lactococcus lactis or Lactococcus cremoris, usable as starter cultures, able to provide both satisfactory rheological and organoleptic proper-ties, and satisfactory shelf life to a pl...  
WO/2023/280392A1
The invention relates to a production plant for producing a dairy-free, in particular vegan, firm feta cheese substitute food product (5), comprising a mixing device (2), a heating device, a forming device (3), a mould and a cooling devi...  
WO/2022/270560A1
The present invention addresses the problem of enhancing flavor while masking various off-flavors in foods. (1) A masking flavorant containing isovaleric acid and/or phenethyl alcohol, and a lactone, wherein the (lactone)/(isovaleric aci...  
WO/2022/266669A1
A dairy substitute composition having a plant-based protein and/or plant-based milk product and a sensory modifier, such that the dairy substitute has reduced plant-protein flavor, increased sourness, increased lactic flavor, or a combin...  
WO/2022/261450A1
A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, an...  
WO/2022/253818A1
The present invention relates to a fermented non-dairy food composition comprising: a) 5 - 10 wt. % oat, preferably 6 – 8 wt. % oat, b) 1.5 – 4 wt. % faba protein, c) 2 – 5 wt. %vegetable oil, d) water, and e) optionally added wate...  
WO/2022/249906A1
The present invention relates to a cheese-like food which has cheese-like elongation and texture not only immediately after being heated, but also after the temperature has fallen. The present invention provides a cheese-like food that...  
WO/2022/243635A1
The invention relates to a method for producing a legume-based soft cheese equivalent, to the use of a legume-based liquid composition for preparing a soft cheese equivalent and a to a soft cheese equivalent.  
WO/2022/239000A1
The present invention provides transgenic yeast microorganisms useful for production of high amounts of recombinant beta-lactoglobulin (BEG), and isolates of the BEG obtained from the transgenic yeasts. The invention further provides dai...  
WO/2022/229212A1
The invention provides an oil-in-water emulsion comprising a mixture of legume protein isolates and a vegetable fat, as well as fermented food products prepared by fermentation of said emulsion. The mixture of legume protein isolates com...  
WO/2022/228697A1
The present invention relates to a non-dairy cheese analogue comprising; an oat derived material in an amount of 3-15% by weight of the cheese analogue; at least one vegetable fat present in an amount of 10-25% by weight of the cheese an...  
WO/2022/226220A1
Cultured plant-based cheese compositions are formed from a plant-based emulsion made from legume material, seed material, or a combination thereof; coagulated into curds using a coagulating agent; and combined with one or more microbial ...  
WO/2022/223720A1
The present invention relates to a method for preparing a plant protein based product, wherein the method comprises providing an aqueous slurry comprising plant protein, preferably chickpea protein, which can be obtained by high shear mi...  
WO/2022/219170A1
The present invention provides edible non-animal dairy substitute products comprising fibrous mycelium as protein component. The substitute products offer an even higher nutritional value compared to dairy products in terms of its high p...  
WO/2022/205855A1
The present invention relates to the technical field of probiotic tofu, and in particular sets forth a method for preparing jackfruit probiotic lactone tofu. The method for preparing jackfruit probiotic lactone tofu is characterized in c...  
WO/2022/210452A1
The present invention addresses the problem of providing a vegetable moulded cheese-like food product which has a sufficiently high hardness with a low saturated fatty acid content and is suitable for the intended use. Provided is a vege...  
WO/2022/202558A1
The present invention addresses the problem of providing, with respect to plant-based cheese-like foods that tend to have a lower umami than cheese made from a milk starting material, a method for producing a plant-based cheese-like food...  
WO/2022/202186A1
Provided is a cheese-like snack food that can maintain the flavor for at least several weeks even after a package is opened, and has improved storage stability. The present invention can provide a cheese-like snack food having storage st...  
WO/2022/203577A1
A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterif ied blend of non-tropical vegetable oil and fully hyd...  
WO/2022/195566A1
The disclosure herein is directed to dairy analogue compositions and their use as food products, wherein the dairy analogues possess one or more functional properties similar to a natural dairy product. The disclosure herein is directed ...  
WO/2022/192798A1
A cheese analogue (or substitute) composition includes a fat source, a starch source and/or a protein source, a leavening agent, and a water source. A method of making the cheese analogue (or substitute) composition includes mixing the f...  
WO/2022/190045A1
The invention relates to cheese and cheese-like products comprising about 0.2 to about 6% by weight αs-casein, β-casein, or a combination thereof, at least about 5% by weight of one or more hydrocolloids comprising one or more starches...  
WO/2022/187422A1
This specification also discloses sweet flours and uses of sweet flours in compositions. In preferred embodiments the compositions are edible. In at some embodiments the sweet flour is used as an opacifier and can be used to replace comm...  
WO/2022/181809A1
The purpose of the present invention is to provide a cheese alternative producing technique with which it is possible to add improved stretchability to a cheese alternative containing vegetable protein and starch. A stretchable cheese al...  
WO/2022/181810A1
The purpose of the present invention is to provide a technique for producing a cheese substitute by which improved stretchability can be imparted to a cheese substitute which contains a vegetable protein and 0.6 part by weight or more, p...  
WO/2022/174920A1
The present invention relates to a vegetable cheese analogue comprising an oat base comprising dry matter in an amount of 2 - 8 % by weight of the cheese analogue, a vegetable fat present in an amount of 20 - 30 % by weight of the cheese...  
WO/2022/174157A1
Disclosed are dairy alternative food compositions comprising at least one fermentation-derived casein subunit. Also disclosed are methods of producing such food compositions. Further disclosed are uses of fermentation-derived casein subu...  
WO/2022/173027A1
The present invention addresses the problem of providing: a method for producing cheese which is suppressed in the deterioration in texture and/or extensibility caused by heating; and a method for suppressing the above-mentioned deterior...  
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/2022/164378A1
A cheese analogue composition comprises from 20% to 30% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 65% by weight of water; wherein the combined we...  
WO/2022/161988A1
The invention relates to a potato-based cheese analogue and to a method for its manufacture, said potato-based cheese analogue consisting of a mixture of 100 parts (by weight) of a composition (A) and 0 - 10 parts (by weight) of a compos...  
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/2022/129521A1
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/2022/117918A1
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/2022/117919A1
The present invention concerns the field of food technology. The invention relates to a process for producing a non-dairy protein gel to be used in an edible plant-based food product, especially in non-dairy cheese, which is suitable as ...  
WO/2022/117916A1
The present invention concerns the field of food technology. The invention relates to an edible plant-based food product, particularly non-dairy cheese, which is suitable as a dairy-alternative product, a process for the manufacture ther...  
WO/2022/115784A1
Methods for extracting materials from oil seeds are disclosed. An example method may include extracting a material from an oil seed with an extraction solution to form a mixture. The extraction solution may be free of an organic solvent....  
WO/2022/112268A1
The present invention relates to a method of producing a stacked, sliced food analogue. The invention finds utility in the field of food production, in particular in the field of production of plant-based food analogues, and specifically...  
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/2022/098835A1
Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.  
WO/2022/084504A1
A process for preparing a plant-based fermented dairy product analogue having improved optical properties, especially an improved L* value, is disclosed. The process comprises the step of mixing at least one hydrophilic liquid with at le...  
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/2022/079361A1
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/2022/079362A1
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/2022/076349A1
The technology disclosed in this specification pertains to high protein analog cheese and methods of making such analog cheese. More specifically, such analog cheese comprises a crosslinked plant protein and may have a hardness of greate...  
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/2022/052504A1
A dried bean curd mold pressing production device and method thereof. The device comprises a mold pressing apparatus and a cloth intermittent operation apparatus located on the side edge of the mold pressing apparatus. The mold pressing ...  
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% ...  

Matches 51 - 100 out of 762