Pea plants or part(s) thereof, as well as products such as commodity whole or split grains, pea protein concentrates (PPC), dairy analogues or protein-fortified beverages and meat analogues or texturized pea protein prepared therefrom, which have high protein content, low fat content and neutral taste are provided. The pea plans, part(s) and products are characterized by specific sets of genetic markers that correspond to identified quantitative trait loci (QTLs). Phenotypic and genotypic analysis of many pea varieties was performed to derive the markers for these phenotypic traits, and a breeding simulation was used to identify the most common and most stable markers. Following verification of trait stability over several generations, markers and marker cassettes were defined as being uniquely present in the developed pea lines. The resulting pea lines can be used to provide products with pea-based protein and low or no off flavors.

Pea plants or part(s) thereof, as well as products such as commodity whole or split grains, pea protein concentrates (PPC), dairy analogues or protein-fortified beverages and meat analogues or texturized pea protein prepared therefrom, which have high protein content, low fat content and neutral taste are provided. The pea plans, part(s) and products are characterized by specific sets of genetic markers that correspond to identified quantitative trait loci (QTLs). Phenotypic and genotypic analysis of many pea varieties was performed to derive the markers for these phenotypic traits, and a breeding simulation was used to identify the most common and most stable markers. Following verification of trait stability over several generations, markers and marker cassettes were defined as being uniquely present in the developed pea lines. The resulting pea lines can be used to provide products with pea-based protein and low or no off flavors.

The present invention relates to an edible oil-in-water (o/w) emulsion comprising, based on the total weight of the emulsion, (a) from 50 to 80 wt % of an aqueous phase, (b) from 20 to 50 wt % of a vegetable lipid phase, and (c) from 0.25 to 1.50 wt % plant-based protein, (d) optionally an acidity regulator, wherein pea protein constitutes at least 50 wt % of all plant-based proteins present in the emulsion, and wherein said emulsion is substantially free, preferably free, from ingredients of dairy and animal origin. The invention also relates whipped creams thereof, and a process for the manufacture of edible o/w emulsions.

The present invention relates to an edible oil-in-water (o/w) emulsion comprising, based on the total weight of the emulsion, (a) from 50 to 80 wt % of an aqueous phase, (b) from 20 to 50 wt % of a vegetable lipid phase, and (c) from 0.25 to 1.50 wt % plant-based protein, (d) optionally an acidity regulator, wherein pea protein constitutes at least 50 wt % of all plant-based proteins present in the emulsion, and wherein said emulsion is substantially free, preferably free, from ingredients of dairy and animal origin. The invention also relates whipped creams thereof, and a process for the manufacture of edible o/w emulsions.