There is provided a liquid egg-substitute composition that has fluidity close to that of a liquid egg and is capable of obtaining a gelation property, color tone, and flavor that are capable of reproducing a heat-coagulated egg when heated, and a heat-coagulated product thereof.

[Solving Means] A liquid egg-substitute composition according to the present invention contains 6 mass % or more and 17 mass % or less of an extracted protein of a bean of the species white Phaseolus vulgaris or the species Vigna mungo.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

The present invention relates to a freeze-dried aerated baby food snack comprising egg white, starch, natural buffer and at least one fruit ingredient and/or at least one vegetable ingredient; wherein the snack is clean label.

The present invention relates to a freeze-dried aerated baby food snack comprising egg white, starch, natural buffer and at least one fruit ingredient and/or at least one vegetable ingredient; wherein the snack is clean label.

A method of manufacturing food additives uses banana stem inner core (banana pseudostem) as a flavor enhancer, texture modifier, and/or process improvement additive. Such banana-pseudostem food additives can be used in food product recipes as taste modifiers, carriers of tasting agents, flavor enhancers, flavor retainers, flavor accepters, or flavoring agents. Also, such banana-pseudostem food additives can be used as texture modifiers, food product softeners, water retainers, volume modifiers, and color modifiers.

The present invention is directed to plant-based vegan simulated egg compositions and methods of producing such compositions. More particularly, the invention provides, for example, vegan simulated egg yolk and/or egg white compositions for producing a fried or poached egg, an omelette, or as a substitute for egg yolks in various foods. In some embodiments the egg yolk comprises beta glucan, to reduce blood cholesterol, and/or the egg white comprises about 10 wt % protein.

Compositions, methods and systems for producing recombinant egg white proteins, as well as transgenic plants and food compositions comprising recombinant egg white proteins, including tagged proteins comprising egg white proteins with additional amino acids. Egg white proteins can be mixed with plant proteins to produce food products.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.