Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.

Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.

Provided herein are compositions and methods for producing milk proteins, which allow for safe, sustainable and humane production of milk proteins for commercial use, such as use in food compositions. The disclosure provides recombinant fusion proteins comprising at least first protein and a second protein, wherein at least one of the first protein and the second protein is a milk protein, or fragment thereof. The disclosure also provides methods for producing the recombinant fusions proteins, and food compositions comprising the same.

Provided herein are compositions and methods for producing milk proteins, which allow for safe, sustainable and humane production of milk proteins for commercial use, such as use in food compositions. The disclosure provides recombinant fusion proteins comprising at least first protein and a second protein, wherein at least one of the first protein and the second protein is a milk protein, or fragment thereof. The disclosure also provides methods for producing the recombinant fusions proteins, and food compositions comprising the same.

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.

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.

Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

This disclosure provides a protein oleogel comprising plant protein dispersed in a liquid oil phase. The oleogel has a microstructure in the form of fibrils, sheets, or other particles with a high aspect ratio that are substantially not interconnected. It can be manufactured by a process that includes solubilizing and denaturing the protein in an aqueous liquid, flash freezing and drying the protein, and then gradually and gently adding a suitable oil or oil mixture. The protein microstructure releases some but not all of the oil when heated. The oleogel forms a spreadable emulsion in an aqueous liquid that is stable for at least six weeks without evidence of creaming. The oleogel may substitute for oils and fats of animal origin in food, food ingredients, cosmetics, and personal care products. This lessens the impact of food manufacturing on the environment, which helps mitigate climate change.

This disclosure provides a protein oleogel comprising plant protein dispersed in a liquid oil phase. The oleogel has a microstructure in the form of fibrils, sheets, or other particles with a high aspect ratio that are substantially not interconnected. It can be manufactured by a process that includes solubilizing and denaturing the protein in an aqueous liquid, flash freezing and drying the protein, and then gradually and gently adding a suitable oil or oil mixture. The protein microstructure releases some but not all of the oil when heated. The oleogel forms a spreadable emulsion in an aqueous liquid that is stable for at least six weeks without evidence of creaming. The oleogel may substitute for oils and fats of animal origin in food, food ingredients, cosmetics, and personal care products. This lessens the impact of food manufacturing on the environment, which helps mitigate climate change.