The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt. % of emulsifying agent (modified starch and optionally native protein), at least 0.2 wt. % denatured protein, at least 1.0 wt. % of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention el allows for more control of the final composition and organoleptic properties of the milk substitute.

The present disclosure relates, according to some embodiments, to systems for purifying proteins and carbohydrate rich products from photosynthetic aquatic species and compositions thereof. In some embodiments, a system for recovering a highly soluble protein product from a biomass comprising a microcrop (e.g., Lemna) may comprise (a) a lysing unit to lyse a first portion of the biomass to form a first portion of lysed biomass, (b) a first separating unit to separate the first portion of lysed biomass to generate a first portion of a juice fraction and a first portion of a solid fraction, (c) a second separating unit to separate the first portion of the juice fraction to generate a first portion of a first juice and a first portion of a first cake, (d) a first filtration unit to filter the first portion of the first juice to generate a first portion of a soluble protein and a first reject stream, (e) a second filtration unit to filter the first portion of the soluble protein to generate a first portion of a second soluble protein and a second reject stream, (f) a dewatering unit to concentrate the first portion of the second soluble protein to generate a first portion of a concentrated soluble protein, and (g) a drying unit to dry the first portion of the concentrated soluble protein to generate a first portion of a dry protein concentrate.

The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is cellular biomass, for example an algal or microbial biomass. The invention discloses that the cellular biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content and has pleasing organoleptic properties.

The present invention provides a seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not deleteriously impact, or it impacts to a lesser extent, the desired colour of a product containing thereof. In addition, the seaweed-based powder of the present invention has the capacity to produce gels having an optimum strength for the intended application. In particular, the invention provides a seaweed-based powder having an aerated bulk density (ABD) of at least 0.20 and a CIELAB L* value of at least 70.

The present invention discloses a soluble native rapeseed protein isolate having improved color, a method for preparing a soluble native rapeseed protein isolate having improved color and use of said rapeseed protein isolate in a food product.

Disclosed is a method for preparing a protein isolate displaying a purity higher than 80% from plant parts, the method including the following successive steps: a) washing the plant parts in acidic conditions, thereby obtaining acid washed plant parts; b) contacting the acid washed plant parts with an alkaline solution; and c) recovering the liquid fraction thereby obtaining a protein isolate displaying a purity higher than 80%. The method does not include any acidic precipitation step.

The present invention relates to a process for obtaining a potato protein fraction using a specific absorbent. Specifically, the invention relates to the carrier material, which comprises a specific polymeric material, functionalised with suitable ligands. By the use of a functionalised support carrier according to the present invention, a potato protein fraction can be obtained with higher effectiveness.

The invention relates to a method for producing a solid transformation product of a substrate comprising the following steps: ⋅preparing a substrate of biomass comprising carbohydrates and proteinaceous matter that originates from soya bean, rape seed, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from fava beans, peas, sunflower seeds, lupine, cereals, and/or grasses, ⋅mixing said substrate with an enzyme preparation or a combination of enzyme preparations and adding water in an amount which provides an initial incubation mixture having a water content from 30 to 70% by weight, and a ratio of wet bulk density to dry bulk density from 0.60 to 1.45 in the resulting mixture; ⋅incubating said initial incubation mixture for 0.15-72 hours at a temperature of 20-70° C.; and thereafter recovering wet solid transformation product from the incubated mixture; further comprising that the incubating step is performed as a continuous plug-flow process in a vertical, non-agitated incubation tank with inlet means for said mixture and additives and outlet means for said solid transformation product.

The present invention relates to the use of a fermented plant material; a fermented seaweed material or a combined fermented plant material and fermented seaweed material for the preparation of a meat analogue.

This disclosure provides a technology for developing individual proteins for use in industrial processes that include food production. The technology mines sequence data from protein databases by a process that is done partly in silico. Instead of sampling and testing a vast library of compounds, machine learning and implementation narrows the field of functional candidates by predictive modeling based on known protein structure. Candidate proteins that are selected by this analysis are then produced and screened in a high-throughput manner by recombinant expression and testing to determine whether they have a target function. Multiple cycles of the machine learning, database mining, expression, and testing are done to yield potential ingredients suitable for use in the production of foods, cosmetics, agricultural feed, pharmaceutical excipients, and other industrial products.