A food or beverage product with improved texture and mouthfeel. The food or beverage product includes aggregated proteins comprising micellar casein and whey protein aggregates. The product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations. The agglomerates have a size of 5-50 microns mean diameter D(4,3) as measured by laser diffraction.

A method for producing a tablet configured to be combined with water to produce a milk substitute beverage, the method comprising: pressing plant parts of real nuts, kernels, cereals, and/or other seeds into a shape of the tablet, wherein a major portion of the plant parts is provided as lumps with a lump size exceeding 1 mm; and drying the tablet, so that vitamins and nutrients are preserved in the plant parts

A method for producing a tablet configured to be combined with water to produce a milk substitute beverage, the method comprising: pressing plant parts of real nuts, kernels, cereals, and/or other seeds into a shape of the tablet, wherein a major portion of the plant parts is provided as lumps with a lump size exceeding 1 mm; and drying the tablet, so that vitamins and nutrients are preserved in the plant parts