In one aspect, baked food products with high protein content are provided. The baked food products include from 10 to 45% by dry ingredient weight algae flour, wherein the algae flour has a protein content of less than 50%; from 30 to 70% by dry ingredient weight fruit and/or vegetables; from 15 to 50% by dry ingredient weight protein source, wherein the protein source has a protein content of greater than or equal to 50% and is of non-meat origin; and less than 10% by dry ingredient weight other food ingredients; The baked food product has a protein content greater than 15%, and has a water activity of less than 0.8.

Embodiments herein include methods for producing black-eyed pea protein isolates and food and beverage products including the same. In an embodiment, a method can include tempering black-eyed pea seeds to 35-45% moisture content and holding 30-120 min, cracking the tempered seeds to loosen the hull and the meat, and separating these two fractions. The method can further include wet-grinding the meat fraction to a finer mash and lowering the pH of the black-eyed pea mash to about 1 to 3 in an aqueous solvent. The method can further include separating an acidic wet cake out from the acidic protein liquid fraction and raising the pH of the acidic wet cake to about 9 to 11 in an aqueous solvent. The method can further include separating alkaline wet cake out from the alkaline protein liquid fraction and combining the acid and alkali protein liquid fractions. Other embodiments are also included herein.

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

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloids or polycarbohydrates. The present invention further provides food products comprising the egg replacement composition. The food products of the present invention have organoleptic properties similar to those of a natural egg.

The invention relates to a method, a control and/or regulating device, a device and products as well as the use of such products. It is shown how gas-foamed products are manufactured from doughs or from pastes in an elongated process space and how the static pressure required for the gas dissolution is maintained in the process space up to the outlet opening and the foaming in the dough or in the paste is not initiated in a targeted manner under predetermined process conditions until the product exits from a metering valve device connected downstream of the process space and the pressure is reduced.

A food product composition is provided and includes a a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt %) of the food product composition and having a gluten free flour, water in an amount of from about 16.00 to about 20.00 wt % of the food product composition, a leavening agent in an amount from about 0.20 to about 0.30 wt % of the food product composition, a protein source in an amount from about 0.50 to about 19.00 wt % of the food product composition, a gluten free substitute in an amount from about 45.00 to about 72.00 wt % of the food product composition and having cauliflower; and a remainder of the composition containing a balance of incidental ingredients in an amount that is about 2.00 wt % or less of the food product composition.

Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm.sup.2 to 160 kgf/cm.sup.2, cooking the raw noodles, and freezing the cooked noodles.

A food composition comprising meat or meat substitute, and transglutaminase-treated proteins.

The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.