The present invention relates generally to the field of liquid food compositions. In particular, the present invention relates to liquid food compositions that contain no added sugar and that can be used as dairy alternatives. Dairy alternatives usually do not comprise dairy proteins. For example, such dairy alternatives may comprise alternative protein sources. The liquid food composition of the present invention contains pea protein. Hence, the present invention relates, for example, to a liquid food composition comprising pea protein isolate, sunflower oil, gellan gum, tribasic calcium phosphate, inulin, dipotassium phosphate, and water, wherein the liquid food composition does not comprise dairy proteins or added sugar.

The present invention addresses the problem of providing a method for producing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor after fermentation, in view of such circumstances. This method for producing a plant-based fermented milk is characterized by adding, to a fermentation raw material, containing a plant-based milk and containing a lipid, 0.1 to 2% by weight of a protein hydrolyzate, containing at least 3% by weight of free amino acids, with respect to the solid content of the fermentation raw material, and subjecting the mixture to lactic acid fermentation.

The present invention addresses the problem of providing a method for producing a plant-based fermented milk that is highly versatile regardless of the type of lactic acid bacteria and the status of production equipment and has little deterioration in flavor after fermentation, in view of such circumstances. This method for producing a plant-based fermented milk is characterized by adding, to a fermentation raw material, containing a plant-based milk and containing a lipid, 0.1 to 2% by weight of a protein hydrolyzate, containing at least 3% by weight of free amino acids, with respect to the solid content of the fermentation raw material, and subjecting the mixture to lactic acid fermentation.

An alternative milk composition of spirulina digestible, bioavailable proteins, vitamins and minerals is described. The proteins, vitamins and minerals present in spirulina biomass are rendered digestible and bioavailable by unique homogenization process followed by thermo-chemical treatment. The alternative milk made with digestible, bioavailable proteins, vitamins and minerals is formulated with colorant, sweetener, flavor and gelling agent. The milk so obtained is packed with digestible and bioavailable proteins, vitamins and minerals is free from fishy odor and bitter taste.

An alternative milk composition of spirulina digestible, bioavailable proteins, vitamins and minerals is described. The proteins, vitamins and minerals present in spirulina biomass are rendered digestible and bioavailable by unique homogenization process followed by thermo-chemical treatment. The alternative milk made with digestible, bioavailable proteins, vitamins and minerals is formulated with colorant, sweetener, flavor and gelling agent. The milk so obtained is packed with digestible and bioavailable proteins, vitamins and minerals is free from fishy odor and bitter taste.

Provided herein are plant-based protein blend compositions. The protein-based composition may include pea protein, quinoa, rice protein, and flaxseed. Some embodiments provide for the composition to provide a high quality and easily digestible blend. Some embodiments also provide a plant-based protein blend with comparable digestibility to milk protein.

A soy milk fermented substance is provided. The soy milk fermented substance has a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material.

A milk-like aqueous formulation which does not require high levels of flavourants and/or sugar but comprises high levels of amino acids and/or proteins is described. The aqueous formulation comprising fungal particles of a filamentous fungus, wherein the particles include relatively low levels of acetyl-glutamic acid, uridine, inosine, guanosine, UMP, GMP, AMP, sodium, potassium and/or ammonium.

A milk-like aqueous formulation which does not require high levels of flavourants and/or sugar but comprises high levels of amino acids and/or proteins is described. The aqueous formulation comprising fungal particles of a filamentous fungus, wherein the particles include relatively low levels of acetyl-glutamic acid, uridine, inosine, guanosine, UMP, GMP, AMP, sodium, potassium and/or ammonium.

A manufacturing method for a plant-based water-soluble dry powder, comprising the steps of; preparing a first mixture by mixing water with oats; comminuting solid components in the first mixture; heating the first mixture to a temperature range between 60° - 70° C.; adding α- and/or β-amylases and incubating for at least 40 min at 60° - 70° C.; filtering the first mixture; adding liquid fat or oil to the first mixture in a ratio of 65 wt. - % of the first mixture and 35 wt% liquid fat or oil; and spray drying the mixture of first mixture and fat or oil.