The present invention relates to a process for microparticulating of an ideal whey protein in a solution. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based substrate for beverage production. The present invention relates to improvements in the production of beer and similar light-sensitive beverages, in particular improvement of the flavor stability of such light-sensitive beverages by enzymatic hydrolysis or degradation of riboflavin during beer production.

The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based substrate for beverage production. The present invention relates to improvements in the production of beer and similar light-sensitive beverages, in particular improvement of the flavor stability of such light-sensitive beverages by enzymatic hydrolysis or degradation of riboflavin during beer production.

The present invention relates to a process for microparticulating of an ideal whey protein in a solution by caviataopm. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use.

The present invention relates to a process for microparticulating of an ideal whey protein in a solution by caviataopm. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products.

Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products.

The present invention relates to a process for microparticulating of an ideal whey protein in a solution. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

Processes for the production of a meat analogue, comprising: a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting point of the protein to produce a first heat-treated product, and b) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product, c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and d) dividing the cooled second heat-treated product into pieces; as well as an apparatus for the production of a meat analogue.