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Matches 1 - 50 out of 648

Document Document Title
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% ...  
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/2022/005888A1
A plant based cheese is made of a protein such as cashew protein, liquid low saturated fat vegetable oil, cultures and modified food starches. The ingredients are combined to form an emulsion, which is heated and held at a selected tempe...  
WO/2021/260543A1
The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 ...  
WO/2021/253639A1
Disclosed in the present invention are clasp members, a clasp member row movement apparatus, an ingredient tearing apparatus, a tearing device, and a method; by means of cooperative operation between a modular raising and lowering appara...  
WO/2021/248047A1
The present invention relates to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole mu...  
WO/2021/224331A1
Proposed is a spreadable or sliceable foodstuff obtainable or obtained by (a) providing fresh cheese or fresh cheese preparations or analogous vegetarian or vegan products; (b) providing butter, butter-containing spreadable fats or prepa...  
WO/2021/222296A1
The present disclosure provides an exemplary method for producing non-dairy cheese. In some embodiments, this novel process of making non-dairy cheese may be similar to the manufacturing of traditional dairy cheese. In some aspects, the ...  
WO/2021/214076A1
A packaged food product comprising a container which comprises a bottom wall and a side wall extending along a longitudinal axis from said bottom wall to a top, the bottom wall and the side wall define a hollow body, the top having an op...  
WO/2021/205868A1
Provided is a method for producing a cheese-like food having a suitable texture, the method improving productivity for the cheese-like food. A method for producing a cheese-like food according to an aspect of the present invention compri...  
WO/2021/198167A1
The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein wit...  
WO/2021/200437A1
A cheese-like fermented food that has a flavor and a texture close to those of cheese is manufactured from a soybean raw material. A cheese-like fermented food containing, as an aroma component, at least 0.70 mg/g of isovaleric acid or...  
WO/2021/191914A1
The present invention provides plant-based dairy substitutes and methods thereof. Those substitutes may be a cheese substitute, a yogurt substitute, a coffee creamer substitute and more. The present invention discloses a plant cell cultu...  
WO/2021/193890A1
The present invention addresses the problem of providing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor a...  
WO/2021/193892A1
The purpose of the present invention is to provide a manufacturing method of a plant-based cheese-like food with enhanced umami similar to cheese made from animal ingredients. This plant-based cheese-like food manufacturing method is c...  
WO/2021/174184A1
A vegan cheese and a method to make the vegan cheese are described. The vegan cheese includes: cauliflower milk, a yeast, a salt, a butter and/or an oil, at least one starch, and at least one other ingredient. The at least one other ingr...  
WO/2021/165973A1
Disclosed herein is an extrudate comprising a yeast material wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate. Further, compositions and food products comprising same are disclosed. Further metho...  
WO/2021/143037A1
Lactobacillus acidipiscis, fermented soymilk, preparation methods therefor and uses thereof. The preservation number of the Lactobacillus acidipiscis HAU-FR7 is CGMCC NO.19253. The Lactobacillus acidipiscis HAU-FR7 is a facultative anaer...  
WO/2021/113985A1
A novel plant-based cheese product is provided comprising a plant prolamin combined with a fat, and a structural component in water, to yield a cheese product comprising a prolamin non-covalent network. The cheese product exhibits one or...  
WO/2021/119264A1
The technology disclosed in this specification pertains to imitations cheese comprising a grade 2 gum Arabic in an amount of from about 0.1% to about 1.0% and having a molecular weight of greater than about 800 kDa. In some embodiments t...  
WO/2021/080969A1
This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness ...  
WO/2021/031674A1
Disclosed is a dried bean curd rapid forming device with elastic distribution and parting, comprising a fixed die (2), wherein the fixed die is positioned by means of a fixing device, an inner ring of the fixed die is fitted with a model...  
WO/2020/260296A1
The present invention relates to a cheese powder, as well as the methods for manufacturing said cheese powder and a cheese-based food product made from the latter. In particular, the method for manufacturing said cheese powder comprises:...  
WO/2020/223700A1
Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.  
WO/2020/218611A1
Provided are: a cheese-like composition, which can have the same appearance, food texture (texture), and aroma and flavor (taste) as cheese without using cheese produced from milk or a dairy product; cheese substitute-containing food; an...  
WO/2020/218428A1
The present invention addresses the problem of providing a cheese-like food product which does not contain cheese as a raw material and which exhibits excellent stringing properties and processing suitability that enables cutting into a ...  
WO/2020/127218A1
The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10°C by a texture testing machine, in which a round press plunger with a surface area of 1.27cm² and a spee...  
WO/2020/128172A1
The present invention relates to a method for producing a fermented food product based on a protein- and oil-yielding plant and to the product obtained by means of this method. This product is characterized by an origin that may be 100% ...  
WO/2020/128171A1
The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particul...  
WO/2020/094501A1
The invention relates to a method for producing a firm, in particular vegan gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising...  

Matches 1 - 50 out of 648