Described are methods and/or techniques for the production of culinary nut extracts, which simultaneously result in extracts and non-dairy products with favorable organoleptic properties, tasty appearance and high yields of nutritionally useful components, and which may be performed in a simple, rapid and cost-effective manner. In addition, the described methods are capable of processing in-shell culinary nuts to make effective use of the high contents of bioactive materials present in shell material. Specifically, the invention relates to a method for processing culinary nuts, comprising the steps of: a) adding water to culinary nuts to form a suspension; b) wet grinding said suspension in one or more steps to an average particle size of less than 100 μm; and c) separating the suspension into at least a solid phase comprising culinary nut solids and a liquid phase comprising culinary nut milk. Furthermore, a nut milk, edible nut-based products comprising the solid phase obtained by the aforementioned method or the nut milk, as well as nut oil extracts are disclosed.

Provided herein are processes to ferment sweet potatoes and the dairy alternative food products produced thereof. Sweet potatoes and water are blended to obtain a smooth sweet potato mixture and then optionally strained. The mixture is optionally pasteurized and cooled to an incubation temperature to enable the addition of live cultures of fermentation microbes which create the characteristic aroma and sour tang of a fermented dairy product. The product is then subsequently refrigerated for storage. In other embodiments the process relies on wild type fermentation without the addition of commercially prepared or other prepared live microbes. Additives and foods can be incorporated during various stages of the processes.

Provided are plant-based cheese products having a protein content comparable to dairy-based cheeses. Plant-based cheese products are also provided having characteristics consistent with consumer expectations for a dairy-based cheese, such as melting and stretching at cooking temperatures. The plant-based cheese products include a combination of a plant-based protein in an amount of about 10 wt % to about 25 wt % crude protein, a waxy starch including at least 70 wt % amylopectin, and a fat. The waxy starch is at least partially gelatinized.

Provided are plant-based cheese products having a protein content comparable to dairy-based cheeses. Plant-based cheese products are also provided having characteristics consistent with consumer expectations for a dairy-based cheese, such as melting and stretching at cooking temperatures. The plant-based cheese products include a combination of a plant-based protein in an amount of about 10 wt % to about 25 wt % crude protein, a waxy starch including at least 70 wt % amylopectin, and a fat. The waxy starch is at least partially gelatinized.

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

The present invention addresses the problem of providing a method for producing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor after fermentation, in view of such circumstances. This method for producing a plant-based fermented milk is characterized by adding, to a fermentation raw material, containing a plant-based milk and containing a lipid, 0.1 to 2% by weight of a protein hydrolyzate, containing at least 3% by weight of free amino acids, with respect to the solid content of the fermentation raw material, and subjecting the mixture to lactic acid fermentation.

The present invention addresses the problem of providing a method for producing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor after fermentation, in view of such circumstances. This method for producing a plant-based fermented milk is characterized by adding, to a fermentation raw material, containing a plant-based milk and containing a lipid, 0.1 to 2% by weight of a protein hydrolyzate, containing at least 3% by weight of free amino acids, with respect to the solid content of the fermentation raw material, and subjecting the mixture to lactic acid fermentation.

Provided is a coagulant composition for tofu having a sufficient slow-acting property in coagulation of soymilk in a tofu production process as a necessary condition, and being capable of developing the original flavor of tofu originated in a raw material soybean and its pressed soymilk as a sufficient condition, the coagulant composition being obtained by dispersing an inorganic salt-based coagulant for tofu in a mixture of a natural wax and an edible oil or fat.

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