Disclosed herein is a process for producing a peanut milk product, which includes subjecting a milk material to a hydrolysis reaction with lactase and transglucosidase to obtain a milk product, immersing peanut kernels in water to obtain swelled peanut kernels, subjecting the swelled peanut kernels to a steam cooking treatment to obtain steamed peanut kernels, and admixing the milk product with the steamed peanut kernels, followed by subjecting a mixture thus obtained to a heating treatment, so as to obtain the peanut milk product. A method for improving gut health using the peanut milk product and a canned food containing the peanut milk product are also disclosed.

The present invention relates to fermented plant-based compositions and methods of making the same.

The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredi-ents: —at least one plant protein as the only source of protein of said composition, —at least one plant-based oil or fat, —at least one natural sweetener, —calcium citrate tetrahydrate as the only salt of calcium in said composition, —at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, —optionally flavours, colorants and/or vitamins—water, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

The present invention describes a method for preparing a fermented food product comprising a plant protein, comprising incubating a solution comprising a plant protein with phytase, and fermenting a solution comprising a plant protein with lactic acid bacteria.

The present disclosure provides compositions comprising delta lactones for use in improving taste in food products.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

The present invention addresses the problem of providing a means for efficiently producing a plant protein concentrate to be utilized in foods, beverages, etc. The present invention also addresses the problem of raising the utility value of plant proteins and contributing to the improvement of quality in existing uses and the discovery of new uses by making it possible to produce a plant protein concentrate having improved physical properties (especially solubility). The yield of plant protein is improved by treating a plant protein raw material such as peas, soybeans, almonds, etc., with a protein deamidase.

The present invention addresses the problem of providing a means for efficiently producing a plant protein concentrate to be utilized in foods, beverages, etc. The present invention also addresses the problem of raising the utility value of plant proteins and contributing to the improvement of quality in existing uses and the discovery of new uses by making it possible to produce a plant protein concentrate having improved physical properties (especially solubility). The yield of plant protein is improved by treating a plant protein raw material such as peas, soybeans, almonds, etc., with a protein deamidase.

The present invention relates to the food field. The invention provides a method for obtaining an improved property in a drink comprising a plant protein, said method comprising incubating a solution comprising a plant protein with phytase and a peptidyl arginine deiminase (PAD) and optionally processing the phytase and PAD treated solution into a drink comprising a plant protein, wherein the plant protein is pea protein or faba bean protein.