The present invention relates to a hard non-dairy cheese composition comprising dietary fiber; flour, non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of less than 45 wt %. The invention also relates to a method preparing such compositions and uses thereof.

Tofu products and methods of making the same. The tofu products may include one or more layers. A first layer may include added fat, and a second layer may include no added fat. The fat may be introduced into the soymilk prior to curdling. The first and second layers may be layered to form a layered tofu product such as a bacon analog.

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Disclosed is a method for making protein emulsions for use in making products such as meat substitutes, meat extenders, egg substitutes, dairy analogues, etc., as well as methods for using the emulsion(s) to make various meat substitutes, egg substitutes, dairy analogues, etc. Also disclosed are vegetable protein crumbles for use as meat substitutes, either alone or in combination with the emulsion(s).

Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount of volatile small molecule compounds present in the heat treated pulse flour are decreased or increased.

The present invention relates to a non-dairy cheese composition comprising dietary fiber; non-animal protein, calcium and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of more than 45 wt % and less than 60 wt %. The invention also relates to a method preparing such compositions and uses thereof.

The present invention relates to a soft non-dairy cheese composition comprising dietary fiber; non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of greater than 60 wt %. The invention also relates to a method preparing such compositions and uses thereof.

Animal-free cheesemaking leveraging mycelium fermentation and microbial bio-design techniques facilitate production of plant-based cheese that exhibits enhanced flavor and texture. In one embodiment, the plant-based cheese is mozzarella, and a manufacturing method begins by fermenting a first mixture of soaked cashews and aquafaba liquid to produce cultured cashews. The cultured cashews are then blended into a second mixture together with additional aquafaba liquid, water, and a pea protein derived from mycelium fermentation. A preferred pea protein is shiitake-fermented pea protein. The second mixture is agitated through several mixing cycles while being progressively heated to produce a liquid blend, which blend is then extruded into the cheese composition. A filling and pack out operation is then applied to the cheese composition to produce the finished product, typically in the form of a mozzarella chub.

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

In variants, a food product can be made from protein assemblies having a higher-order protein structure formed from a plurality of protein oligomers. In an illustrative example, plant-based dairy analogs can be made from an emulsion of lipids and protein micelles, each including a higher-order structure formed from a plurality of protein oligomers, wherein each protein oligomer itself is formed from a set of protein units or chains.