Composition of a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH.

Composition of a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH.

Method for making a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH.

Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Disclosed herein are methods of making and using, as well as products obtained by, continuous high pressure based Ultra Shear Technology (UST). These products are homogenous and stable blends of plant and animal proteins. These methods allow for the formulation and manufacture of stable liquid food products without the use of synthetic additives. The plant/animal protein blends are useful in formulating novel protein liquid foods with varied consumer applications.

Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

A non-dairy whippable food composition has vegetable fat in an amount of 10 to 40 percent by weight of the composition, an oat-derived material including dry matter in an amount of 1 to 10% by weight of the composition, water, and a stabilizer including monoglycerides and/or diglycerides. The vegetable fat in the composition is non-hydrogenated vegetable fat.

Provided herein are daily-like analogue compositions and the methods of making the same using one or more recombinant proteins.