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WO/2024/049876A3 |
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/2024/078737A1 |
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/2023/159053A1 |
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/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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WO/2023/139314A1 |
The present invention relates to a method for preparing oat-based savoury condiments, to oat-based condiments obtained by said method, and to the use of said oat-based condiments as such or as intermediates in the production of other foo...
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WO/2023/133417A2 |
Compositions comprising one or more recombinant casein proteins or fragments of recombinant casein proteins and microbial lipids and methods of producing such compositions are provided.
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WO/2023/118446A1 |
The present invention relates to a process for the preparation of a fermented plant-based composition comprising the step of: a) providing a mixture comprising i) at least one vegetal protein isolate, ii) at least one vegetal protein con...
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WO/2023/118178A1 |
The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% zein protein or starch, 0-50 wt.-% of at least one component that ...
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WO/2023/081651A1 |
A cheese analogue product includes a corn protein isolate (CPI) that is ≥ 0.1 wt% to ≤ 20 wt% of the cheese analogue product. At least about 85 wt% of the CPI on a dry basis is corn protein. The CPI includes an "a*" color value rangi...
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WO/2023/059886A1 |
Provided are plant-based cheese products having a protein content comparable to dairy-based cheeses. Plant-based cheese products are also provided having characteristics consistent with consumer expectations for a dairy-based cheese, suc...
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WO/2023/054352A1 |
The purpose of the present invention is to (1) obtain imitation cheese that has limited abnormal flavors originating from plant-based ingredients, (2) obtain imitation cheese that is excellently suited to processing, for example, when sh...
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WO/2023/054489A1 |
The present invention addresses the problem of providing an oil-in-water emulsion which suppresses unusual flavors derived from food and drink, in particular, unusual flavors derived from plant-based milk, plant-based fermented milk, and...
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WO/2023/052347A1 |
The present invention relates to a non-dairy cheese analogue composition. In particularly the invention relates to a non-dairy cheese analogue composition comprising water, fiber, starch, plant protein, lipid and gum.
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WO/2023/052348A1 |
The present invention relates to a non-casein cheese analogue composition. In particularly the invention relates to a non- casein cheese analogue composition comprising water, fiber, starch, plant protein, lipid and whey protein.
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WO/2023/054269A1 |
The present invention provides a cheese-like food product in which the following 1) to 3) can be achieved: 1) less perceptible abnormal flavors; 2) a smooth texture and mild acidity; and 3) excellent emulsion stability. This cheese-like ...
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WO/2023/031266A1 |
The present invention relates to a Yarrowia strain, preferably a non-genetically modified Yarrowia strain, for the production of a wild-type, non-engineered, microbial lipolytic enzyme with a high specificity for short-chain fatty acids,...
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WO/2023/033188A1 |
The present invention has the objective of providing a method for manufacturing a cheese analog having improved melting and/or stretching characteristics when heated, and providing a method for manufacturing a cheese analog in which gell...
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WO/2023/033187A1 |
The purpose of the present invention is to provide a method for easily producing a cheese analogue having smooth texture. A method for producing a cheese analogue, said method comprising treating a mixture containing fat or oil, starch...
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WO/2023/026283A1 |
An instant vegan cheese analog powder is disclosed. The instant powder comprising, between 20 to 60 wt.% starch characterized by a particle size of at most 500 microns; between 5 to 45 wt.% modified starch; between 2 to 30 wt.% legume fl...
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WO/2023/021428A1 |
The invention relates to a plant-based cheese product comprising about 5 wt% to about 40 wt% protein, and process for preparing said cheese product. The plant-based cheese product of the invention has similar textural and sensory propert...
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WO/2023/023195A1 |
Provided herein are dairy-like analogue compositions and the methods of making the same using recombinant single variants of casein proteins, including, for example, recombinant single variants of alpha casein proteins.
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