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 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 (native protein and optionally emulsifying starch), at least 0.2 wt. % denatured protein, and 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 allows for more control of the final composition and organoleptic properties of the milk substitute.

The present invention relates to a food composition, in particular a powder mix for beverages, based on leguminous-plant proteins, having improved organoleptic properties, in particular a reduced sandy mouthfeel, to a process in order to obtain said composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations.

The present disclosure is related to non-dairy analogs and method of using such products. Certain embodiments are directed to non-dairy analogs where at least a portion of the protein used in the non-dairy analog is a succinylated refined protein. In certain embodiments, these non-dairy analogs improve the stability of the non-dairy analog when used as a substitute for a dairy product in food products including but not limited to yogurt, sour cream, ice cream, coffee creamer, heavy cream, whipping cream, pudding, soft cheese, or hard cheese. In certain embodiments, these non-dairy analogs reduce, substantially reduce or eliminate feathering when the non-dairy analog is added to acidic and/or hot beverages, for example, coffee or tea.

Pulse protein isolates, food compositions containing such isolates, and methods for preparing pulse protein isolates are disclosed. In some embodiments, the methods include extracting pulse proteins from a milled composition and applying the extracted proteins to an ultrafiltration process to produce pulse protein isolates with desirable organoleptic characteristics.

A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials. The MATZHU has a stable emerald color and an average powder particle size of 800 to 10,000 meshes. The MATZHU also has a total amount of dietary fiber of ≥60%, a content of lignin of ≥20% and a content of minerals of ≥7%. The MATZHU includes at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, δ-hydroxylysine and p-coumaric acid. The method for the MATZHU preparation includes, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement.

The present invention describes a process for modifying sweetness, liquorice, astringency, powdery/chalk, fulness, thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food.

The invention relates to a process comprising (a) providing a quantity of plant material; (b) heating the material of (a) in aqueous medium to a temperature of 75 to 105 C.; (c) physically disrupting the material of (b); (d) processing the physically disrupted material of (c) to enrich for cells and/or cell clusters; and (e) drying the material of (d). The invention also relates to a product, which comprises at least 30% or more intact plant cells, which comprises 15% or less water by weight, which has a particle size in the range 75-500 m, characterised in that the product comprises at least 30% resistant starch as a proportion of total starch. The invention also relates to foodstuffs.

Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

A process for producing a plant-based food product includes providing a suspension including starch and protein, heating the suspension to obtain a warm suspension, preparing a suspension including partly hydrolyzed starch by treating the warm suspension with at least one starch degrading enzyme, subjecting the suspension including partly hydrolyzed starch to heat treatment to obtain a heat-treated suspension including the partly hydrolyzed starch, cooling the heat-treated suspension, and fermenting and/or acidifying the suspension including the partly hydrolyzed starch, and further cooling and/or adding jam, beta-glucan, flavoring and/or additives to said suspension, and obtaining a plant-based food product.