The present invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a cereal-based lactic acid-fermented product, in particular a maize-based lactic acid-fermented product such as mahewu.

The invention discloses a Schleiferilactobacillus harbinensis (former name Lactobacillus harbinensis) M1 and use thereof. The preservation number of Schleiferilactobacillus harbinensis M1 is GDMCC No. 60305. The strain is sensitive to antibiotics such as ampicillin, tetracycline and chloramphenicol, and its safety meets the requirements of EFSA. Its supernatant has a significant inhibitory effect on Listeria monocytogenes, Streptococcus hemolyticus and Staphylococcus aureus. The present invention also protects the use of Schleiferilactobacillus harbinensis M1 in fermented soymilk; using the bacteria to ferment soymilk alone has the advantages of strong acid production ability, high amount of viable bacteria, few or even completely no beany flavor substances, and significant higher content of characteristic aroma components of fermented milk, which greatly improves the sensory flavor of fermented soymilk.

The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

The present invention relates to an instant foamable beverage creamer comprising vegetable intact protein, for instance oat and/or rice protein, vegetable oil or fat, carbohydrates, and a hydrolyzed plant protein with a defined degree of hydrolysis which provides an excellent foam layer on a beverage.

The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01-10 wt. % of a plant-based-protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.

The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01-10 wt. % of a plant-based-protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.

The present invention relates to fermented plant-based compositions and methods of making the same.

The present invention relates to fermented plant-based compositions and methods of making the same.

Milk replacers include milk and non-milk proteins, and at least a portion of the non-milk protein is provided by textured soy protein. The textured soy protein is ground and extruded such that it is substantially free of anti-nutritional factors that are detrimental to young animal health or development. The milk replacers with textured soy proteins are fed to young animals, who demonstrate equal or improved performance compared to young animals fed milk replacers with the same amount of total protein and same amount of soy protein, but the soy protein is from other than textured soy protein.