Contained herein are compositions of plant-based fermented products. Compositions of plant-based fermentation products may comprise at least about 5% whole oilseed material by dry weight, greater than 5% protein by caloric value, and one or more microorganisms. Alternatively, or in addition to, the composition may comprise at least about 5% oilseed material by dry weight and one or more microorganisms capable of degrading pigmented molecular compounds. The composition may be of a white or off-white color. Plant-based fermented products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof.

The present disclosure is directed to cannabinoids infused coffee beans, roasted nuts, and roasted seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables.

The present disclosure is directed to cannabinoids infused coffee beans, roasted nuts, and roasted seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables.

This disclosure relates for example to meat alternative compositions comprising a plant based meat alternative and a cranberry seed preparation. This disclosure is also related to methods of preparing such meat alternative compositions.

The invention relates to a vegetable Cream Cheese, that is to say a product formulated with vegetable raw materials that reproduces the features of a dairy Cream Cheese in terms of texture and organoleptic profile.

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, sliceable solids, composed of vegetable ingredients and having organoleptic properties close to those of dairy products.

The disclosure discloses a method of fermenting soybeans or other oil crops by edible and medicinal fungi, and belongs to the technical field of fermentation. The method involves solid-state fermentation by inoculating edible and medicinal fungi such as i Ganoderma lucidum, Tremella aurantialba, Hericium erinaceus and Cordyceps sinensis that can produce bioactive substances such as active polysaccharides, flavonoids and triterpenoids in a fermentation substrate containing oily crops such as extruded soybeans, peanuts and rapeseeds, thereby obtaining oil and oil crop meal rich in the bioactive substances. In the oil obtained by the method, the content of flavonoids is as high as 0.302 mg/g, and the content of triterpenoids is as high as 65.663 mg/g. In the oil crop meal, the content of active polysaccharides is as high as 60.651 mg/g, the content of flavonoids is as high as 1.599 mg/g, and the content of triterpenoids is as high as 14.225 mg/g.

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

The invention relates to Sesamum indicum (sesame) plants comprising quantitative trait loci (QTL) associated with shatter resistant capsules and improved organoleptic properties and having a protein content of about 18% to about 25% by weight, a fat content of about 48% to about 56% by weight, and/or an L value of greater than 60 as measured, for example, by Hunter Colorflex color meter. Provided are sesame plants and seeds having these characteristics (both open pollinated and hybrids) as well as methods for breeding sesame plants, growing sesame plants, and food products made with the sesame plants and parts thereof, preferably the sesame seeds.

The present invention, in embodiments, is a chocolate composition product that includes an outer shell having a legume flour and a hydrophilic binding agent, and an inner portion that includes a chocolate composition. In embodiments, the outer shell surrounds the inner portion, the product is a ready-to-eat food, an average moisture content of the outer shell is between 0.1% and 5%, and, when the chocolate composition product is tested by exposing the product to 37° C. for 3 minutes, the chocolate composition product exhibits substantially no visible leakage.