The present disclosure provides a solution to meet the world's growing milk and milk protein needs, while also balancing resource utilization, providing minimal impacts upon environmental systems, and moving away from an inhumane disregard for animal welfare.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8.

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

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.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total ?-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components. e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

A manufacturing method of vegetable lactic acid bacteria fermented almond milk is provided, and the problem to be solved is to manufacture vegetable lactic acid bacteria fermented almond milk rich in taste and nutrients by blending mixed lactic acid bacteria strains to realize the rich aroma compound of cheese in the fermentation process of vegetable almond milk, unlike milk fermented milk, initial growth quickly controlling the fermentation process of the mixed strain to realize a rich taste, and using its metabolites.

Disclosed herein is a manufacturing method of vegetable lactic acid bacteria fermented almond milk including an almond milk protein enrichment step of adding almond protein to almond milk, an almond milk synbiotics mixing step of mixing synbiotics with the protein-enriched almond milk provided from the almond milk protein enrichment step, an almond milk lactic acid bacteria primary fermentation step in which vegetable mixed lactic acid bacteria strain is inoculated into the synbiotics almond milk provided from the almond milk synbiotics mixing step and primary fermented, and a secondary fermentation step of adding a vegetable almond fermentation starter to the primary fermented synbiotics almond milk provided from the primary cultivation step of the almond milk lactic acid bacteria, followed by secondary fermentation of the almond milk lactic acid bacteria, as an exemplary embodiment.

A system and method for producing a composition comprising plant derived polypeptides, and at least one enzyme capable of crosslinking said plant derived polypeptides. The composition comprising a porous plant protein matrix comprising crosslinked plant derived polypeptides, and at least one enzyme capable of catalyzing amino acid oxidation and/or at least one enzyme capable of forming peptide bonds between amino acid residues, wherein the matrix is capable of forming a hydrogel when hydrated.

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).