The invention pertains to non-dairy proteins and nutritional compositions comprising non-dairy protein suitable for infant nutrition and a method of preparing a nutritional composition for infants or young children comprising non-dairy protein.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

The present invention concerns a method for separation of (a) potato proteins and insoluble fibers from (b) first salts and phenolic and/or glycoalkaloid compounds in potato fruit juice or a derivative thereof, said method comprising the steps of: (i) providing a potato fruit juice or a derivative thereof, comprising potato proteins; and insoluble fibers; and one or more first salts; and phenolic and/or glycoalkaloid compounds; (ii) subjecting the potato fruit juice or the derivative thereof to a first cross-flow membrane filtration process resulting in a first retentate and a first permeate; and (iii) adding aqueous diafiltration liquid containing one or more salts to the first retentate and performing a second cross-flow membrane filtration as diafiltration, to create a second permeate containing at least a portion of said phenolic and/or glycoalkaloid compounds and salts and a second retentate comprising potato proteins, salts and insoluble fibers.

The present invention further concerns a potato fruit juice product comprising potato protein and insoluble fibers, such as a potato fruit juice product obtainable by the method according to the invention.

The present invention concerns a method for separation of (a) potato proteins and insoluble fibers from (b) first salts and phenolic and/or glycoalkaloid compounds in potato fruit juice or a derivative thereof, said method comprising the steps of: (i) providing a potato fruit juice or a derivative thereof, comprising potato proteins; and insoluble fibers; and one or more first salts; and phenolic and/or glycoalkaloid compounds; (ii) subjecting the potato fruit juice or the derivative thereof to a first cross-flow membrane filtration process resulting in a first retentate and a first permeate; and (iii) adding aqueous diafiltration liquid containing one or more salts to the first retentate and performing a second cross-flow membrane filtration as diafiltration, to create a second permeate containing at least a portion of said phenolic and/or glycoalkaloid compounds and salts and a second retentate comprising potato proteins, salts and insoluble fibers.

The present invention further concerns a potato fruit juice product comprising potato protein and insoluble fibers, such as a potato fruit juice product obtainable by the method according to the invention.

The present invention discloses a native rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 23±2° C.; wherein the native rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.

The present invention discloses a native rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 23±2° C.; wherein the native rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.

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 a live microorganism or a combination of live microorganisms, which live microorganism or mixture of live microorganisms is not live yeast, 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 1-240 hours at a temperature of 15-70° C.; and thereafter recovering wet solid transformation product from the incubation 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.

A method of making a meat structured protein product includes combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture including a dispersed phase rich in polysaccharide and a continuous phase rich in the denatured plant protein. The method further includes forming fibrous structures of the polysaccharide in a protein matrix of the plant protein at a temperature of less than 100° C. The protein matrix can be crosslinked to provide the meat structured protein product. Meat structured protein products made by the method are also disclosed.

A method of making a meat structured protein product includes combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture including a dispersed phase rich in polysaccharide and a continuous phase rich in the denatured plant protein. The method further includes forming fibrous structures of the polysaccharide in a protein matrix of the plant protein at a temperature of less than 100° C. The protein matrix can be crosslinked to provide the meat structured protein product. Meat structured protein products made by the method are also disclosed.