Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

A solid paste composition for cooking that contains beans is provided. The solid paste composition contains 3% by mass or higher, on a dry mass basis, of an insoluble dietary fiber, 10% by mass or higher, on a dry mass basis, of a starch, 4% by mass or higher, on a dry mass basis, of a protein, and after isothermally treating the solid paste composition in 40 times as much water at 90° C. for 5 minutes, the Haze value of the water being 25% or lower.

The technology disclosed in this specification pertains to a plant-based meat analog comprising a pulse protein, and a vegetable oil. In any embodiment the pulse protein may be crosslinked. In any embodiment the oil may be provided as a structured vegetable oil comprising a vegetable oil and a water-soluble carrier. The plant-based meat analogs may further comprise moisture content of about 40% to about 65% by weight.

The technology disclosed in this specification pertains to a plant-based meat analog comprising a pulse protein, and a vegetable oil. In any embodiment the pulse protein may be crosslinked. In any embodiment the oil may be provided as a structured vegetable oil comprising a vegetable oil and a water-soluble carrier. The plant-based meat analogs may further comprise moisture content of about 40% to about 65% by weight.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

The present invention relates to a method for producing a mushy mass having preferably high porosity and/or elasticity, using (pseudo) cereals, pulses and/or oilseeds. The mushy mass is suitable for producing a very porous, very elastic, non-sticky dish. The present invention therefore also relates to dishes that can be produced by way of methods that are particularly suitable for people with specific health needs.

The present disclosure concerns apparatus and processes for preparing viscous food products, typically on-demand preparation of single servings of edible, e.g. vegetable-based, pastes having high viscosity.

A plant-based baby food composition comprising a macronutrient profile, characterized by ratios of macronutrients relative to each other, that provides the macronutrition of human breast milk across different stages of the child's development. The food composition contains a total amount of protein and a total amount of fat in a ratio of about 1:2.5 to 1:7 by weight, a total amount of protein and a total amount of carbohydrates in a ratio of about 1:5.5 to 1:10 by weight, and a total amount of fat and a total amount of carbohydrates in a ratio of about 1:1 to 1:3 by weight. The food composition comprises a first component comprising one or more nuts, one or more seeds, or both; and a second component comprising one or more fruits, one or more vegetables, or both.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.