The invention relates to a vegetable Cream Cheese, that is to say a product formulated with vegetable raw materials that reproduces the features of a dairy Cream Cheese in terms of texture and organoleptic profile.

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, sliceable solids, composed of vegetable ingredients and having organoleptic properties close to those of dairy products.

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

The invention relates to Sesamum indicum (sesame) plants comprising quantitative trait loci (QTL) associated with shatter resistant capsules and improved organoleptic properties and having a protein content of about 18% to about 25% by weight, a fat content of about 48% to about 56% by weight, and/or an L value of greater than 60 as measured, for example, by Hunter Colorflex color meter. Provided are sesame plants and seeds having these characteristics (both open pollinated and hybrids) as well as methods for breeding sesame plants, growing sesame plants, and food products made with the sesame plants and parts thereof, preferably the sesame seeds.

The present invention relates to a process for making a plant-based product, comprising mixing vegetables, legumes and/or cereals and optionally a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the vegetables, legumes and/or cereals and binding agent, and optionally plant extract, and molding into a shape. A plant-based product obtained by the process of the invention is also provided.

The present disclosure provides a product including a squeezable container and a raw food product within the container. The raw food product including particles of ground roasted sesame seeds dispersed in sesame oil, the raw food product including particles having an average size of between about 15 μm to about 40 μm, being thixotropic, with a viscosity, of between about 700 cps to about 2,500 cps, being maintained as a single liquid phase for a time period of at least six months when stored at room temperature. Also disclosed is a method including packaging the raw food product in the squeezable container.

A multi-compartment tahini package including a film defining opposed side walls of an enclosure sealed together along its perimeter and at least one rupturable seal dividing the enclosure into at least two sealed compartments, the at least two sealed compartments including, respectively, at least two fluids to be mixed, wherein a first compartment includes a first volume housing an aqueous liquid and a second compartment includes a second volume housing raw tahini having a homogenous particles size with particles size of less than 40 μm and optionally a viscosity of at least 1,000 cps. Also disclosed is a method of producing a ready for use, tahini based liquid product. The method including providing the multi-compartment food package, rupturing the at least one rupturable seal of the enclosure, and mixing content of the at least two compartments to form an edible, ready for use, tahini sauce.

A device for producing nut butter and/or nut milk from nuts. The device includes a base having a motor, an outer container positioned above the base, a mixing container positioned within the outer container, and a cutting device positioned within the mixing container and configured to be driven by the motor during operation. The mixing container has inner sidewalls and at least one screen, the inner sidewalls being substantially vertical and the at least one screen having a plurality of holes particularly sized to allow emulsified nut milk to freely pass therethrough. The cutting device has a central hub and at least two blades, the at least two blades vertically offset and each having a blade tip, with each blade tip positioned a certain radial distance from the inner sidewalls of the mixing container. A method for producing nut butter and/or nut milk is further described.

Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.

Described herein is a food that is suitable for use as a filling or topping for a shelf stable snack. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a stabilized nut butter spread despite being resistant to melting and deformation during shipping, handling, and storage.