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WO/2024/153682A1 |
The invention relates to a plant-based cheese substitute comprising 18 - 35 wt.% of a fat composition; 0 - 50 wt.% starches, which are optionally modified; 0 - 20 wt.% non-animal protein; the remainder (up to 100 wt.%) being water, where...
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WO/2024/155225A1 |
The present disclosure relates to a method of preparing a mycelium liquid extract comprising or consisting the steps of: a) providing a powder comprising filamentous fungi; suspending the powder comprising filamentous fungi of step a) in...
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WO/2024/153683A1 |
The invention relates to a plant-based cheese substitute comprising: 18 - 35 wt.% of a fat phase; 0 - 50 wt.% starches, which are optionally modified; 0 - 20 wt.% non-animal protein; the remainder (up to 100 wt.%) being water, wherein th...
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WO/2024/141716A1 |
A wet pulse protein concentrate, comprising: 55–80 wt-% of moisture, and 20–45 wt-% of dry matter, of the total weight of the wet pulse protein concentrate, wherein the dry matter comprises at least 55 wt-% of protein, and less than ...
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WO/2024/145049A1 |
A plant-based food product is provided. The plant-based food product includes a prolamin-containing blend that includes a prolamin, a solvent component, an incorporation component, a fat component, and water. The incorporation component ...
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WO/2024/134646A1 |
The present invention provides alternative food products with an improved flavour comprising at least one recombinant dairy ingredient, a yeast derived ingredient and a lactic acid derived ingredient as well as methods of preparation the...
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WO/2024/132228A1 |
The present invention relates to an animal-free cheese analogue composition comprising melon seed beverage, one or more vegetable oils and one or more starches. The main benefit of using melon seeds instead of other commonly used ingredi...
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WO/2024/129854A1 |
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...
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WO/2024/115521A1 |
The invention relates to a leguminous acid-gelling protein extract having a protein content, expressed on dry weight basis of the extract, of 75% or higher and a storage modulus of at least 1800 Pa, advantageously at least 2000 Pa when d...
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WO/2024/117253A1 |
Provided is imitation cheese that has good flavor, excellent processability, remains stable for a long time so that the processability is not readily lost as time passes after production, and has good heat melting properties by which the...
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WO/2024/115632A1 |
Title: A plant-based cheese-like product and a method for the manufacture thereof. The present invention relates to a plant-based cheese-like product obtained by an extrusion process 5 comprising the steps of: providing an extruder for h...
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WO/2024/112641A1 |
Described herein are non-dairy food products and methods for producing non-dairy food products using plant whole food nutrient bases and hydrocolloid fibers. The use of hydrocolloid fibers enhances the quality of non-dairy food products,...
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WO/2024/111472A1 |
Provided is a composition for a cheese-like food that is to be used in a cheese-like food and can improve the stretchability of the cheese-like food over a wide temperature range. This composition for a cheese-like food contains the fo...
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WO/2024/102790A1 |
Described herein are composition and methods for the production of a vegan cheese composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc pseudomesenteroides bacterium, and sucrose ma...
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WO/2023/159053A9 |
A hard cheese analogue may be produced from a root vegetable-derived product. This liquid potato product may be formed from raw potatoes, which are subsequently treated and subjected to a high shear processing step, which allows for the ...
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WO/2024/100280A1 |
The invention is based on a non-dairy cheese product composition, wherein the quantity of crude protein in the non-dairy cheese product composition is at least about 4 wt.%, or between about 4 wt.% and 20 wt.%, and wherein the non-dairy ...
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WO/2024/089126A1 |
The present invention relates to a method for obtaining a plant-based food ingredient for a dairy alternative food product, where plant material is hydrolyzed at a temperature between 25°-60°C in the presence of a raw starch degrading ...
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WO/2024/089025A1 |
The present disclosure relates generally to extruded food products that contain one or more aroma compounds. In some embodiments, the extruded food products are products that contain non-animal proteins, such as vegan analogues of meat p...
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WO/2024/084014A2 |
The present invention relates to mycelium ingredients derived from submerged fermentation of at least one fungal strain in three different mediums: a defined medium leading to ingredient A, a synthetic medium leading to ingredient B, or ...
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WO/2024/078737A1 |
The invention relates to a binder compound, a mixture of vegetable proteins and pea starch, to a method for obtaining same and to the use thereof in industry, in particular in the field of food, more particularly in the production of mea...
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WO/2024/074589A1 |
The invention provides a plant-based cheese of the half-hard type comprising from 5 to 35 wt.% of a vegetable fat, from 20 to 40 wt.% (modified) starches; from 1 to 7 wt.% (phospholipid) w/o emulsifier, the remainder (up to 100 wt.%) bei...
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WO/2024/048557A1 |
The present invention provides: an oil-in-water-type emulsified seasoning; and a production method therefor, wherein the seasoning can enhance the good taste or richness of foods such as non-animal foods that impart a clean taste and a y...
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WO/2024/049876A2 |
The present disclosure relates to a cheese analogue composition comprised of non-dairy and non-animal ingredients comprising water; vegetable oil; a root or tuber starch; a modified root or tuber starch; a root or tuber protein; an emuls...
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WO/2024/047085A1 |
The invention relates to a process for preparing a fermented plant composition containing oil bodies having improved sensory properties and stability. The process includes the soaking of at least one integral oilseed comprising oil bodie...
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WO/2024/038204A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using an amylase enzyme. The amylase enzyme may be at least partially denatured or may be present in an am...
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WO/2024/038202A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an...
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WO/2024/040180A1 |
Provided herein are dairy-like analogue compositions and the methods of making the same using one or more recombinant proteins.
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WO/2024/038201A1 |
A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme ...
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WO/2024/038419A1 |
A plant-only cheese flavoring replacement system in food products is provided. The plant-only cheese flavoring replacement system in food products is prepared by mixing a) 10 – 35% by weight of a fruit source, b) 10 – 40% by weight o...
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WO/2024/028824A1 |
The present invention relates to the preparation of a food product that is proposed as a vegetable-based alternative to dairy products. Specifically, the invention relates to a method for obtaining a vegetable-based and/or vegan cheese d...
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WO/2024/004893A1 |
Provided is imitation cheese that does not readily produce off flavors, has an excellent mouthfeel having no roughness, is capable of maintaining smooth physical properties without clumping over time, and is not subjected to oil/water se...
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WO/2023/244778A2 |
A food product and/or an ingredient thereof can include: a lipid component, structured protein isolates, and/or any other ingredients. The method for forming structured protein isolates can include: obtaining protein isolate units from a...
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WO/2023/238035A1 |
Non-dairy cheese compositions contain a maltodextrin having a dextrose equivalent of less than or equal to 5, a carrageenan containing from 25 to 150 mg/g of sodium and/or containing at least 40 wt. % of sodium (based on the total weight...
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WO/2023/232295A1 |
The present invention relates to pea proteins having a milky aromatic profile, to a method for producing said pea proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives t...
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WO/2023/230648A1 |
This invention provides a casein micelle composition containing amorphous calcium phosphate (CaP), wherein the casein micelle comprises at least one calcium sensitive casein, and wherein the casein micelle does not contain κ-casein. The...
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WO/2023/228954A1 |
The purpose of the present invention is to provide a technique for producing vegetable-based cheese, with which it is possible to impart improved stretchability to a vegetable-based cheese. Improved stretchability is achieved in a vegeta...
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WO/2023/227743A1 |
The present invention refers to a method for the production of a whole-cut mycelial food substitute having fibrous structure optionally further comprising algae, bacteria, archaea or a combination thereof and a whole-cut mycelial food su...
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WO/2023/220277A1 |
The present invention relates to a cheese substitute product comprising protein and/or carbohydrates, an aqueous solution and a randomly interesterified fat, wherein the fatty acid moiety of the randomly interesterified fat has a content...
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WO/2023/220271A1 |
The present invention relates to a cheese substitute product comprising protein and/or carbohydrates, an aqueous solution and a randomly interesterified fat, wherein the fatty acid moiety of the randomly interesterified fat has a content...
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WO/2023/214554A1 |
The purpose of the present invention is to provide a new processing technique capable of thickening a vegetable protein-containing composition. A vegetable protein-containing composition containing chia seed protein and/or hemp seed prot...
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WO/2023/199163A1 |
The present invention relates to a surface-ripened vegan food product and a method for producing a surface-ripened vegan food product. The present invention further relates to the use of a sheet-like porous material in the manufacture of...
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WO/2023/196377A1 |
Animal-free cheesemaking leveraging mycelium fermentation and microbial bio¬ design techniques facilitate production of plant-based cheese that exhibits enhanced flavor and texture. In one embodiment, the plant-based cheese is mozzarell...
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WO/2023/194592A1 |
The present disclosure is directed to a non-dairy vegan cheese product that comprises plant-based protein, having improved melt properties. Also disclosed are processes for preparing the vegan cheese product, uses of the vegan cheese pro...
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WO/2023/163138A1 |
This cheese-like food has a protein content of not more than 13 mass%, wherein, in relation to the total amount of fat globules contained in the cheese-like food, 30% or more of the fat globules have a diameter of 7-19 μm, and less than...
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WO/2023/161420A1 |
The present invention relates to a process of manufacturing a legume-based food product, the process comprising the steps of providing an aqueous legume fruit suspension, adding a lipid component to the aqueous legume fruit suspension, a...
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WO/2023/164490A1 |
The present disclosure provides foodstuff comprising a palm product and methods of making the same. The palm product is derived from a palm or a part or fraction or extract thereof. Example of the palm product include a heart of palm pur...
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WO/2023/163384A1 |
The present invention relates to a method for preparing plant-based soy yogurt and a method for preparing soy quark cheese by using soy yogurt, and, more specifically, to: an improved method for preparing plant-based soy yogurt, the meth...
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WO/2023/149752A1 |
A method for producing plant-based cheese using almonds, according to one embodiment of the present invention, comprises: an almond washing-soaking-peeling process of sorting/washing almonds to peel off the skin; an almond squeezing proc...
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WO/2023/148017A1 |
What are proposed are plant-based imitation cold cuts, and a production process for plant-based imitation cold cuts. The plant-based imitation cold cuts contain plant protein in the range of 3-30% by weight, gellan, flavouring, colouring...
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WO/2023/144148A1 |
The present document relates to a fungi-based fat tissue comprising fungal biomass, fat(s) and water. The present document also discloses methods for producing such fungi-based fat tissue and products comprising it.
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