Provided herein are compositions and methods for producing fermented plant-based compositions, e.g., fermented dairy alternative food products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus, useful for producing a ratio of acetaldehyde content to diacetyl content that produces a cream flavor in fermented plant-based compositions. In some embodiments, the bacteria, e.g., Lacticaseibacillus rhamnosus, decreases acetaldehyde content and/or increases diacetyl content in the fermented plant-based composition. Fermented plant-based compositions, including stored fermented plant-based compositions, produced according to the methods described herein are provided. Also provided are methods for identifying bacteria useful for producing fermented plant-based compositions having cream flavor.

Disclosed is a method for producing a food-safe dried sprouted seed product, which is especially useful for producing dried sprouted grain and oil seed products. The method results in the reduction or elimination of pathogenic microorganisms in the sprouted seed product and/or powdered seed products produced therefrom.

A method to prepare a food composition includes providing a nut from Canarium or a nut from Cyperus esculentus; removing a flavor from the nut; providing an enzyme; and mixing the nut with the enzyme for an enzymatic reaction to form the food composition, wherein the food composition does not contain animal milk. The method may further include providing a cultivating material and mixing the nut with the cultivating material for a microbial fermentation, providing a whitening agent and mixing the nut with the whitening agent, or providing a baking soda and mixing the nut with the baking soda. The food composition may include a substitute for cheese, dessert, or ice cream.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

The invention provides a feed or food ingredient derived from soy hulls, wherein the feed or food ingredient comprises dietary fibres from the soy hulls in the form of soluble and insoluble polysaccharides, and wherein the dietary fibres from the soy hulls have been partly degraded by one or more carbohydrase(s) selected from mannanase(s), pectinase(s), xylanase(s), glucanase(s), and cellulase(s), into oligosaccharides having from 3 to 30 monomer sugar units (Oligosaccharides DP 3-30), and wherein the feed or food product comprises 5% by weight mono sugars, or less, preferably providing prebiotic effect.

A method for making vegetable cheese using almonds according to an exemplary embodiment of the present invention includes an almond washing-soaking-hull removal process of sorting/washing almonds to remove the skin, an almond extraction process for producing almond milk by extracting almonds after the almond washing-soaking-hull removal process, a protein enrichment process for enhancing almond protein in the almond milk extracted from the almond extraction process, a almond milk fermentation process for producing vegetable fermented almond milk by using vegetable lactic acid bacteria in the almond milk produced from the protein enrichment process, a raw material measuring and adding process for weighing almond milk, coconut oil, modified starch, stabilizer, acidity regulator, salt, and paprika extract produced from the almond milk fermentation process, a sterilization & emulsification process of cooking/emulsifying/sterilizing the raw materials weighed in the raw material measuring and adding process by putting them into a cheese cooker, a cooling & packaging process for transporting the colloidal emulsification/sterilization liquid prepared from the sterilization & emulsification process to a packaging machine and packaging/cooling, and a ripening process for aging the vegetable cheese produced from the cooling & packaging process.

The present invention relates to a process for the preparation of a fermented plant-based composition comprising the step of: a) providing a mixture comprising i) at least one vegetal protein isolate, ii) at least one vegetal protein concentrate, and b) fermenting the mixture with at least one lactic acid bacteria to obtain a fermented plant-based composition.

Provided is a fermented food extract that has a blood pressure-lowering action and is useful as a functional health food or pharmaceutical composition. This fermented food extract is obtained by: subjecting a fermented food, preferably a fermented fagopyrum esculentum lyophilisate, to acetone extraction; eluting the fermented fagopyrum esculentum acetone extract using a solid phase extract cartridge filled with a resin to which a phenyl group is bonded, with formic acid-containing water used as an eluent; and fractionating and purifying the eluate using a column (PFP column) filled with a carrier to which a pentafluorophenyl group is bonded, with formic acid/methanol-containing water used as a mobile phase. This functional health food or pharmaceutical composition contains said extract or at least a part thereof as an active ingredient.

A method of whitening a beverage or liquid food includes introducing a plant nut milk cooled to a temperature below room temperature to the beverage or liquid food to produce a whitened beverage or liquid food. The nut milk is obtained from a raw material nut and treated with a protein deamidase.

The present invention relates to a plant-based composition comprising a mixture comprising: i) a plant base comprising at least 5% w/w protein, at least 1% w/w fat: ii) at least one protease wherein the plant-based composition has a viscosity greater than 800 mPa.Math.s.