The present invention relates to foodstuffs comprising structured fats and/or fat-like compositions and methods for making the same. In particular, the foodstuff may be a sausage, baked good, dairy product, confectionery product or food emulsion with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.

A method of preparing a food composition for an egg fluid substitute or for a milk substitute is described, including a step of lysing microorganisms, and corresponding food compositions prepared by such method. The egg fluid substitute or milk substitute changes into a gel having properties similar to egg fluid when heated and exhibits excellent foaming performance, and can replace egg fluid in a wide range of food applications, including confectionery and baking. The described method enables the production of an egg fluid substitute or milk substitute in an environmentally friendly and sustainable manner, and provides a method for utilizing nutritionally valuable microorganisms as an egg fluid substitute or a milk substitute, as well as contributing to the food industry by expanding the choice of food ingredients.

The present invention provides a composition comprising cobalamin and a mammalian transcobalamin (TC) polypeptide, heterologously expressed in a recombinant cell. Further provided are food compositions comprising the cobalamin bound to the recombinant TC polypeptide, as well as methods of producing thereof, such as producing a dairy-like food composition.

The invention provides modified dairy proteins in which at least one potentially phosphorylated amino acid has been replaced with a negatively charged amino acid. The modified dairy proteins exhibit at least one of: an improved capacity to binding calcium, an improved capacity to form a micelle, an altered isoelectric point (pl), altered thermal stability and an altered zeta potential, when expressed in a heterologous expression system, relative to that of the unmodified dairy protein when it is recombinantly expressed in the same heterologous expression system. The invention also provides cells, tissues, plants, plant parts and seeds, expressing the modified dairy proteins. The invention also provides methods for the production and use of the modified proteins. The invention also provides food or beverage products or ingredients comprising the modified dairy proteins.

The present invention relates to a method for the preparation of a microparticulated rBLG (recombinant -lactoglobulin), a microparticulated rBLG obtained from said method and a composition thereof, and the use of such microparticulated rBLG for making animal and non-animal dairy products.

The invention relates to a process for treating a protein-containing composition. The process includes the provision of a protein-containing composition wherein the proteins comprise milk proteins and said milk proteins comprise at least 90 wt. % -lactoglobulins. The composition is contacted with a transglutaminase to obtain a cross-linked protein-containing composition. This process enhances not only the heat stability, in particular in presence of calcium but also the texture properties of such protein-containing compositions. The invention also relates to cross-linked protein-containing compositions obtainable or obtained by said process, to a process for preparing dairy products or alternatives thereof with such compositions and to the resulting dairy products or alternatives thereof.

This invention provides a casein micelle composition containing amorphous calcium phosphate (CaP), wherein the casein micelle comprises at least one calcium sensitive casein, and wherein the casein micelle does not contain -casein. The present invention also provides methods for the production of casein micelle compositions and. The invention also provides food products comprising the casein micelles compositions.