The purpose of the present invention is to provide a cheese alternative producing technique with which it is possible to add improved stretchability to a cheese alternative containing plant protein and starch. A stretchable cheese alternative producing method including a step for treating a material composition containing plant protein and starch with protease provides a cheese alternative having improved stretchability.

Described are processes of preparing plant milk-based yogurt and yogurt products. The process does not require the addition of lactase and thus makes production of lactose-free yogurt efficient and economic. Addition of a soluble fiber, in certain embodiments, can substantially reduce the fermentation time. Yogurt and yogurt products prepared by such processes are also described in the present disclosure.

The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include MaiHose as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Provided is an oral composition, including the following components (A), (B), and (C): (A) non-polymer catechins; (B) rutin; and (C) astragalin, wherein a content of the component (A) in solids is from 2 mass % to 50 mass %, wherein a mass ratio between the component (A) and the component (B), [(B)/(A)], is from 0.05?10.sup.?2 to 50?10.sup.?2, and wherein a mass ratio between the component (A) and the component (C), [(C)/(A)], is from 1.0?10.sup.?3 to 50?10.sup.?3.

The present disclosure provides a solution to meet the world's growing milk and milk protein needs, while also balancing resource utilization, providing minimal impacts upon environmental systems, and moving away from an inhumane disregard for animal welfare.

Cheese products comprising less than 10 wt % modified pyrodextrin are disclosed. The cheese products with added modified pyrodextrin have similar melt, firmness, and stretch characteristics as compared to a cheese product without added modified pyrodextrin.

This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction. In one embodiment of invention, the contribution of at least one nutrient to the nutrient content of the composition from green leafy vegetation or its fraction is a least 15% of at least content of one nutrient of the composition. Also disclosed is a novel packaged composition comprising pulp of whole edible green leafy vegetation and at least one component of flax-seed in the form of a soup or a food bar. The component of flax seed may be one or more selected from the group of whole flax seed, flax seed cake or flax oil,

A method for making a plant-based yogurt product, by combining and mixing a predetermined amount of pulse of legumes, a predetermined amount of seeds and/or nuts, and a predetermined volume of water to create a first mixture. Then combining a predetermined amount of soy beans with water to create a second mixture that and heating it to a near boiling temperature, combining and mixing the first mixture and the second mixture. Then heating the combined mixture to between about 175 to about 190 F. for a predetermined time period, cooling, and adding a bacterial culture to the combined mixture and maintaining the combined mixture at between about 110 F. and about 120 F.

Provided herein are common starch-based and waxy starch-based hydrolyzed starches. The hydrolyzed starches described herein demonstrate desirable properties over existing hydrolyzed starches for food applications, including but not limited to, dairy, ready-to-eat cereal coatings, clean-label confectionary products, nutritional and cereal bars, crumb chocolate, infant and/or elderly nutrition.