The invention relates to a plant-based water extracted from plants such as a fruit and/or a vegetable and/or a plant, the water containing a total concentration of dissolved substances in the plant-based water, in an amount up to 15 mg/l, the water having a pH of from 4 to 7, an rH2 that is neutral or close to neutral and a very low conductivity of less than 50 uS/cm.

A plant for producing juice and/or puree starting from a food product of vegetable origin, includes an extraction machine within which a starting food product is subject to an extraction step, to obtain an extracted food product and a waste product. The plant further includes a heat exchange apparatus positioned downstream of the extraction machine configured to heat or cool the food product from an inlet temperature to a predetermined outlet temperature. A a deaeration and/or concentration apparatus contains a predetermined quantity of the extracted food product and maintains the predetermined quantity of the extracted food product at a specified temperature and at a predetermined vacuum degree. The plant further includes a recirculation circuit including the extraction machine, the heat exchange apparatus and the deaeration and/or concentration apparatus for recirculating a predetermined quantity of heated or cooled, and deaerated and/or concentrated food product, into the extraction machine.

The present invention provides a dough composition containing the following (a) to (c): (a) grain flour and/or starch (b) pregelatinized grain flour and/or pregelatinized starch (c) a substance selected from fenugreek seeds, chia seeds, seaweed, yam, and agar, and a dough product containing the dough composition. Provided is also a method for producing the dough composition comprising adding water to a dry mix obtained by mixing component (a), component (b), and component (c) in a powder form, and further mixing the mixture.

A multi-nutrient delivery composition including a base that includes fig and may also include tapioca. Vitamins, minerals and fish oil are encapsulated by the base. The base is configured to act as both a textural agent with compression strength between 5-8 LBF and an encapsulation material for the vitamins, minerals, and fish oil, inhibiting oxidation of the fish oil from both the atmosphere and oxidizing minerals included in the multi-nutrient composition.

The present invention relates to a method of manufacturing a laver-like processed food using onions (Allium cepa L.), and more specifically, to a method of manufacturing a laver-like processed food using onions that has excellent texture and an improved flavor, wherein, according to the method of the present invention, after onions are molded into sheets and dried, the onion sheets are prevented from sticking to a layer mat for drying and being damaged when the onion sheets are separated from the layer mat, and in this way, a laver-like processed food that is thin and springy can be mass-produced without wasting raw ingredients.

The present invention relates to a method for vegetable sidestream valorisation. The method comprises (a) mixing vegetables with a composition comprising Lactobacilli reuteri bacteria; and (b) fermenting the mixture, whereby a vegetable paste is obtained. Fermentation is for 24-44 hours only and there is no need to add water, heat or nutrients.

The invention is directed to a process of producing a plant based food product comprising the combination of at least one textured vegetal protein and at least one vegetal protein isolate in a weight ratio of textured vegetal protein/vegetal protein isolate comprised between 40/60 and 80/20, preferably comprised between 40/60 and 60/40, as well as to a corresponding food product.

The invention relates to a method of making a texturized fruit-like inclusion product, said product comprising 50 to 80 wt % non-dietary fiber carbohydrate; and 5 to 20 wt % dietary fiber. The ratio of wt % dietary fiber to wt % non-dietary fiber carbohydrate is between 1:10 to 1:2, preferably between 1:5 to 1.4. The invention further relates to a texturized fruit-like inclusion product, wherein said product comprises ingredients derived from different fruit sources. The use of a pectin methyl esterase source derived from a papaya plant to make a texturized fruit-like inclusion product is also described.

The present invention discloses a preparation method of compound total-nutrient and healthy dried Passiflora edulis Sims, comprising: (1) selecting fruit; (2) cleaning, digging a fruit pulp, and removing a fruit peel; (3) pressing the fruit pulp; (4) crushing the flesh; (5) mixing the Passiflora edulis Sims juice, the Passiflora edulis Sims slurry, liquid sugar or powdered sugar or high fructose syrup, apple juice or grape juice or lemon juice, adding citric acid and stirring; (6) pouring the Passiflora edulis Sims composite slurry into a mold, drying, removing the mold, sprinkling fine powdered sugar, and packaging to obtain dried Passiflora edulis Sims. The dried Passiflora edulis Sims in the present invention has aromatic flavor, good taste, sweet and sour taste, comprehensive and balanced nutrition, long shelf life, convenience in eating and suitability for all kinds of people to eat.

A fish analog product, being an analog to a target fish, having undulating layers of plant-based material stacked on one another in a stacking direction, wherein the stack of layers has been sliced in a first slicing direction that is angled relative to the stacking direction, thereby defining one of an upper surface or a lower surface of the fish analog product, and wherein the stack of layers has also been sliced in a second slicing direction that is angled relative to the stacking direction, thereby defining the other of the upper surface or lower surface of the fish analog product. Thus, the upper and lower surfaces of the fish analog product show at least two curved contour lines that are continuous from at least one side of the central segment and at least one of the upper or lower surfaces of the fish analog product.