The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.

The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.

A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or whole milk, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 60% to 80%, based on the volume of the fluid to be replaced. The composition is useful for replacing 1%, 2%, or whole milk in dispensers that contain milk bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

An edible formulation, suitable for vegans, comprises edible fungal particles of a filamentous fungus and calcium ions.

An edible formulation, suitable for vegans, comprises edible fungal particles of a filamentous fungus and calcium ions.

The invention describes a non-dairy cottage cheese composition, having a curded texture, comprising about 1% to about 20% of nuts, seeds or soybeans; and about 60% to about 98% water. The invention additionally describes a method of production thereof.