The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an amount ranging from 0.2 to 2 wt/wt %; and buffer.

The present invention relates to ready-to-drink cocoa milk beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage products, in particular when containing low fat and/or low sugar. A method of 5 producing such beverage and the products obtainable from the method are also part of the present invention.

The present invention relates to ready-to-drink cocoa milk beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage products, in particular when containing low fat and/or low sugar. A method of 5 producing such beverage and the products obtainable from the method are also part of the present invention.

The present invention is directed to compositions comprising inter alia, protein. Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

The present invention is directed to compositions comprising inter alia, protein. Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

The present invention relates to thickened nutritional products for dysphagia patients. In one form, a composition for thickening a nutritional product to make the nutritional product suitable for consumption by dysphagia patients is provided. The composition includes by wt. % of the composition between about 0.1% to about 3.0% of xanthan gum: between about 0.1% to about 1.0% of acacia gum: and between about 0.001% to about 0.01% of gellan gum, and the composition is substantially free of starch.

The present invention relates to thickened nutritional products for dysphagia patients. In one form, a composition for thickening a nutritional product to make the nutritional product suitable for consumption by dysphagia patients is provided. The composition includes by wt. % of the composition between about 0.1% to about 3.0% of xanthan gum: between about 0.1% to about 1.0% of acacia gum: and between about 0.001% to about 0.01% of gellan gum, and the composition is substantially free of starch.

The invention relates to an oil-continuous savoury concentrate comprising: 24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20 C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); 8-50 wt. % of water by weight of the total concentrate; 0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; 0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; 0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces. The savoury concentrate is ambient stable and despite the fact that it contains a substantial amount of salt, it exhibits a reduced tendency to form particles of crystalline salt.

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.