The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products.

Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powder is sprayed directly a mixing vessel to be combined with oil.

A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

The present disclosure relates to plant-based dairy whipping cream alternative and methods of making the same.

The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredient, such as a butter. The formulation may further include an edible oil, cream, or milk derived from a plant and having a lower fatty acid content than another edible plant oil or cream within the formulation. The formulation may include one or more emulsifying agents, one or more flavoring agents, one or more additives, or a combination thereof. The present teachings also include a process for making the formulation.

The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredient, such as a butter. The formulation may further include an edible oil, cream, or milk derived from a plant and having a lower fatty acid content than another edible plant oil or cream within the formulation. The formulation may include one or more emulsifying agents, one or more flavoring agents, one or more additives, or a combination thereof. The present teachings also include a process for making the formulation.

The present invention relates to the use of native pea starch precooked by atomisation for the production of creams for pastries.

The present invention relates to the use of native pea starch precooked by atomisation for the production of creams for pastries.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.