The invention relates to a product comprising a container and a composition comprising a high amount of whey protein, in the container. The container is a flexible container and the composition presents, in the container, a modified, controlled texture.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising unsaturated high oleic oils; caseinate salts; emulsifiers; and wherein further characterized in that the creamer comprises hydrocolloids comprising lambda-carrageenan, high acyl gellan gum and carboxymethyl cellulose wherein the lambda-carrageenan ranges from 0.02 to 0.1 wt/wt %, high acyl gellan gum ranges from 0.23 to 0.28 wt/wt %, and carboxymethyl cellulose ranges from 0.04 to 0.12 wt/wt % of the creamer.

The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.

The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.

The present invention broadly relates to the field of biotechnology. More particularly, the present invention relates to recombinant vector systems for the production of animal free milk proteins and a process for the production of the animal protein in recombinant host cells.

The present invention broadly relates to the field of biotechnology. More particularly, the present invention relates to recombinant vector systems for the production of animal free milk proteins and a process for the production of the animal protein in recombinant host cells.

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).

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).

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).

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).