The present invention is directed to a composition comprising rapeseed protein, a hydrocolloid, and a vegetable oil, and to the use of such composition in food products such as a beverage.

Contained, herein, are processes that may be used to produce and compositions of plant-based curd products. Methods for producing plant-based curd products may include providing a material comprising at least 10% whole oilseed material by dry weight, curdling the material to form a plant-based curd and a plant-based whey, and removing or separating at least a portion of the plant-based whey from the plant-based curd to generate the plant-based curd product. Curdling the material may include thermally induced coagulation, introduction of a coagulating agent, or a combination thereof. Plant-based curd products may be used in plant-based yogurts, cheeses, fermented products, or any combination thereof.

A food package comprising a container having a sealed top layer and comprising a fresh, preservative-free food product comprising chickpeas, such as hummus, which includes no preservatives and exhibits a total yeast and mold counts of less than 10 CFU/g at 28 days after production when stored at 2° C. to 8° C. The package includes a headspace between the fresh hummus and the top sealing layer, the headspace comprising a modified atmosphere which is nitrogen rich, such as 70% N.sub.2:30% CO.sub.2.

A fasting mimicking diet package providing breakfast, lunch, and dinner meal portions for consumption during a one-day or single day fast. The one-day fasting mimicking diet package includes breakfast, lunch, and dinner meal portions for the one-day fast. The FMD package includes a breakfast meal portion having a first nut-containing nutrition bar composition, a micronutritional vegetable powder composition including vitamin and mineral supplements, an algal oil composition, a lunch meal portion that incorporates a first soup composition and a kale cracker composition, and a dinner meal portion having a second soup composition, one of either the kale cracker composition or an olive containing composition, and a second nut containing nutrition bar composition.

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.

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72° C. and 138° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

Embodiments include edible containers and an example method for making the edible containers. In one possible embodiment, a mixture of seeds, vegetables, fruits, spices, and water is blended to create a paste. The paste is then deposited onto a mold of the desired container shape, and smoothed to a consistent thickness. The mold and paste are then dehydrated, and the container separated from the mold. The container is then dehydrated further to a desired moisture content. The process may be automated by using a rotating table with the mold, and an automatic dispenser.

The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.