The present invention relates generally to a lipid component that comprises a subset of milk lipids and that can confer on a composition an attribute conferred by a mammal-produced milk or milk fat. The present invention further provides methods for producing such lipid component. The present invention further relates to compositions that comprise such lipid component, and methods for producing the same.

The present invention relates generally to a lipid component that comprises a subset of milk lipids and that can confer on a composition an attribute conferred by a mammal-produced milk or milk fat. The present invention further provides methods for producing such lipid component. The present invention further relates to compositions that comprise such lipid component, and methods for producing the same.

The present disclosure relates to an emulsified food composition which includes a saccharide and an oil, and achieves good flavor expression and saccharide reduction, and a method for preparing same.

A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.

This disclosure provides novel silk fibroin protein based additives for foods or beverage products, and foodstuffs mixed or coated with pure silk fibroin-based proteins or protein fragments, and methods of making thereof.

The present invention relates to a composition for forming a beverage, the composition comprising a mixture of powder ingredients, the ingredients comprising: i) soluble coffee; ii) a non-protein creamer; and iii) a plant-based powder selected from one or more of oat powder, coconut powder, soy powder and almond powder; wherein a ratio by weight of the non-protein creamer powder to plant-based powder is at least 1:3.

The present invention relates to a composition for forming a beverage, the composition comprising a mixture of powder ingredients, the ingredients comprising: i) soluble coffee; ii) a non-protein creamer; and iii) a plant-based powder selected from one or more of oat powder, coconut powder, soy powder and almond powder; wherein a ratio by weight of the non-protein creamer powder to plant-based powder is at least 1:3.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

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 relates to a beverage having excellent photodegradation resistance. More particularly, the present invention relates to a photodegradation resistant beverage comprising a fat-free milk solid content and fat content, the fat content comprising not less than 70% by mass vegetable fat and oil, and the vegetable fat and oil is selected from the group consisting of coconut oil, sunflower oil and a mixture thereof.