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.

An object of the present invention is to provide: a soy milk having a pleasant flavor and suppressed soybean odor, raw smell, astringency, and so forth; and a method for producing the soy milk. Specifically, provided are: the soy milk; a soy-milk flavor improver containing, as an active ingredient, a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid; an improved soy milk containing a soy milk and the soy-milk flavor improver; and a food and a drink containing the improved soy milk. A method for producing the improved soy milk is also provided.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G′) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed.

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 formula and process for producing a yogurt-like experience in a non-dairy alternative foodstuff. The non-dairy yogurt alternative provides significant servings of fruits and vegetables in a format that is free from nuts or soy. The formula and process of the present disclosure yield a shelf-stable, freeze-thaw stable, ready to eat non-dairy yogurt alternative foodstuff.

Plant based beverage products and processes are disclosed, particularly plant based milk and creamer compositions comprising divalent cationic salts and treated with endoprotease and ionic compounds, including divalent cationic salts. In some embodiments, the process discloses a limited degree of protein hydrolysis in combination with added divalent cations. The process results in plant based milks with improved sensory and functional quality when compared to existing products, particularly reduced feathering when used as a creamer. The process is preferably used with plant based beverages processed with minimal disruption of the native protein structure. The resulting products have stability and functionality similar to that of dairy beverage products.

Plant based beverage products and processes are disclosed, particularly plant based milk and creamer compositions comprising divalent cationic salts and treated with endoprotease and ionic compounds, including divalent cationic salts. In some embodiments, the process discloses a limited degree of protein hydrolysis in combination with added divalent cations. The process results in plant based milks with improved sensory and functional quality when compared to existing products, particularly reduced feathering when used as a creamer. The process is preferably used with plant based beverages processed with minimal disruption of the native protein structure. The resulting products have stability and functionality similar to that of dairy beverage products.

A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.