The present invention relates to a process for making a meat analogue product, comprising hydrating a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the plant extract and binding agent, and molding into a shape. A meat analogue product made by the process is also provided.

The present invention relates to a process for making a meat analogue product, comprising hydrating a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the plant extract and binding agent, and molding into a shape. A meat analogue product made by the process is also provided.

A food sweetener is a powder having an average particle size of, at most, 1,500 μm and including pulverized dried fruit, vegetables or both fruit and vegetables. The powder, on a dry basis, has at least 30% wt and at most 70% wt of total sugars, and has a moisture content of from 1 to 6% by weight. Chocolate products may incorporate the powder and a method for producing the power is taught.

A food sweetener is a powder having an average particle size of, at most, 1,500 μm and including pulverized dried fruit, vegetables or both fruit and vegetables. The powder, on a dry basis, has at least 30% wt and at most 70% wt of total sugars, and has a moisture content of from 1 to 6% by weight. Chocolate products may incorporate the powder and a method for producing the power is taught.

The invention relates to the field of food ingredients. In particular, it relates to methods for providing highly purified coagulated potato protein having a desirable taste which is advantageously used for the fortification of food products. Provided is a method for providing a purified coagulated potato protein product, comprising (i) subjecting heat coagulated potato protein to one or more extraction step(s) with an alcoholic extraction solvent comprising (a) ethanol and water at a ratio in the range of 90:10 to 60:40 (v/v), or (b) propanol and water at a ratio in the range of 90:10 to 40:60 (v/v) at a pH in the range of 3 to 6, under conditions allowing for extraction of glycoalkaloids and lipids from said heat coagulated potato protein composition, followed by (ii) washing the extracted heat coagulated potato protein with water to obtain a purified coagulated potato protein product, followed by (iii) drying the purified coagulated potato protein product.

The invention relates to the field of food ingredients. In particular, it relates to methods for providing highly purified coagulated potato protein having a desirable taste which is advantageously used for the fortification of food products. Provided is a method for providing a purified coagulated potato protein product, comprising (i) subjecting heat coagulated potato protein to one or more extraction step(s) with an alcoholic extraction solvent comprising (a) ethanol and water at a ratio in the range of 90:10 to 60:40 (v/v), or (b) propanol and water at a ratio in the range of 90:10 to 40:60 (v/v) at a pH in the range of 3 to 6, under conditions allowing for extraction of glycoalkaloids and lipids from said heat coagulated potato protein composition, followed by (ii) washing the extracted heat coagulated potato protein with water to obtain a purified coagulated potato protein product, followed by (iii) drying the purified coagulated potato protein product.

A hard cheese analogue may be produced from a root vegetable-derived product. This liquid potato product may be formed from raw potatoes, which are subsequently treated and subjected to a high shear processing step, which allows for the formation of a liquid potato product exhibiting non-Newtonian rheological properties. Subsequently, this liquid potato product may be solidified over time to form the hard cheese analogue. Unlike certain other dairy-free cheese analogues, the present cheese analogue may be sliced, cut, shredded, and melted.

The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications.

The invention pertains to a coagulated root- or tuber protein product which is not horny. Such products are characterized by a small particle size, a low density and little color, which makes them suitable for human food applications. The invention further pertains to a process for obtaining non-horny root- or tuber coagulated protein, and to use of these products in human food applications.

A solid food composition which achieves both chewy texture and easiness in biting off is provided. A solid food composition includes a foodstuff containing insoluble dietary fibers. The solid food composition contains edible part and insoluble dietary fiber localized site of one or more foodstuffs containing insoluble dietary fibers. The content of the foodstuff is 5 to 95 mass %, insoluble dietary fiber content is equal or greater than 3 mass %, moisture content is less than 30 mass %, 50% integrated diameter of particle size in aqueous dispersion of the solid food composition after ultrasonication is more than 5 μm and 1,000 μm or less and an average of minimum differential value is equal or greater than −900 kN/m.sup.2%.