A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

A soft serve ice cream formulation is disclosed that is suitable for packaging in a pouch and distribution in a grocery store. The formulation includes whole milk ranging from 45% to 60%, heavy cream ranging from 20% to 30%, non-fat dry milk ranging from 2% to 5%, sweetener ranging from 15% to 20%, stabilizer ranging from 0.1% to 0.5% by weight of the total formulation, emulsifier ranging from 0.1% to 0.5%; and flavor ranging from 0.1% to 2% by weight of the total formulation.

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

Provided herein are methods and systems for coating frozen food products in a candy coating.

A frozen confection comprising: 25 wt % to 40 wt % freezing point depressants having a number average molecular weight of 200 g mol.sup.1 to 275 g mol.sup.1; distilled monoglycerides in an amount of 0.04 wt % to 1 wt %; and soluble fibre in an amount of 1.4 wt % to 15 wt %.

Provided herein are methods and systems for coating frozen food products in a candy coating.

The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and plant protein in an amount of 0.4 to 10 wt %, wherein the plant protein comprises a first plant protein (P1) and a second plant protein (P2) in a weight ratio (P1:P2) of between 4:1 and 1:1, wherein the first plant protein (P1) is soy protein, and the second plant protein (P2) is fava bean protein, and wherein the first plant protein (P1) is present in an amount that is greater than that of the second plant protein (P2).

Disclosed is a powder and dehydrated product essentially including, or consisting of, a food of plant origin with a lipid content of at least 30% by weight, and a water-soluble bulking agent. Also disclosed is a process for preparing this powder product.

The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and plant protein in an amount of 0.4 to 10 wt %, wherein the plant protein comprises a first plant protein (P1) and a second plant protein (P2) in a weight ratio (P1:P2) of 4:1 to 1:1, and wherein the first plant protein (P1) is soy protein and/or pea protein and the second plant protein (P2) is carob protein.

Provided herein are methods and systems for coating frozen food products in a candy coating.