The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

The invention provides non-dairy, plant-based components, having reduced trace element contents, food products and nutritional compositions comprising them and methods for their preparation.

A process for preparing a ready-to-eat mature coconut in which coconuts are selected based on its flotation characteristics, higher floaters being more mature. An oval or circular groove is carved partially into the bottom of the coconut shell. The coconut is then sealed into a heat tolerant plastic bag in which it is cooked, then frozen. Pieces of coconut husk are roasted until they turn black, then boiled in water to obtain a vapor that condenses to a liquid extraction, which is added to the bag before sealing it. The sealed bag is then heated to obtain sweet coconut water, some separation of coconut meat from the coconut shell, and the expansion of the coconut water during the spraying of steam to slightly split the coconut shell along the carved groove whereby the tip of a spoon can be used to pry off the coconut shell.

Non-dairy yogurt products prepared from coconut water are disclosed. The products can include an excess weight percent coconut water compared to the weight percent coconut milk. The products exhibit good consistency, texture, flavor, and sheen.

The present invention provides a plant-based meat substitutes and method thereof. The present invention discloses a plant cell culture, preferably, carrot cells, which expresses transgenic bovine myoglobin proteins. This unique myoglobin-expressing culture is then transformed into a slurry, which serves as the platform for the production of the plant-based meat substitutes. Furthermore, those meat substitutes are highly nutritious, as they contain beneficial ingredients derived from the plant cells (such as beta-carotene) in addition to high protein (myoglobin) content. The application of carrot cell slurry containing myoglobin proteins to those meat substitutes provides organoleptic and physicochemical properties enhanced or similar to conventional meat products. The carrot cells expressing myoglobin proteins can be conserved in a powder form, as the plant cells successfully encapsulate the myoglobin proteins, thus protecting them from physicochemical conditions, such as spray drying.

Nut butter compositions which are reduced in calories and fat are prepared using defatted nut flour, vegetable oil, and certain esterified propoxylated glycerol compositions.

A low or no refined sugar, high protein shelf stable food is described. A shelf stable food includes an aggregate component held together with a continuous phase that includes a water soluble protein and a soluble fiber, where the water soluble fiber contributes substantially all binding activity of the continuous phase. Methods of making a shelf stable food are also described.

The present invention belongs to the field of the food industry, in particular to the production of appetizer or snack products. Specifically, it refers to a healthy appetizer product based on nuts with a novel texture, its method of preparation and its use.

The present invention belongs to the field of the food industry, in particular to the production of appetizer or snack products. Specifically, it refers to a healthy appetizer product based on nuts with a novel texture, its method of preparation and its use.