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.

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 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relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein.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.

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relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein.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.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed are edible composition comprising the plant-based emulsifiers. Also disclosed are edible compositions having a plant-based emulsifier and an emulsion of oil and water having high oil content.

A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The method includes: baking a wafer dough mix on a heated waffle iron to produce a wafer, shaping the wafer into a shape by placing the wafer between an outer mold and an inner half mold and pressing the outer mold against the inner mold, cutting the wafer at a perimeter of the shape to produce a half-molded wafer shell, adding an edible filling to a cavity of the half-molded wafer shell, adding another edible filling to a cavity of another half-molded wafer shell, joining a perimeter of the half-molded wafer shell and a perimeter of the other half-molded wafer shell, and freezing the half-molded wafer shell and the other half-molded wafer shell together to produce a bite-size edible treat.

A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The method includes: baking a wafer dough mix on a heated waffle iron to produce a wafer, shaping the wafer into a shape by placing the wafer between an outer mold and an inner half mold and pressing the outer mold against the inner mold, cutting the wafer at a perimeter of the shape to produce a half-molded wafer shell, adding an edible filling to a cavity of the half-molded wafer shell, adding another edible filling to a cavity of another half-molded wafer shell, joining a perimeter of the half-molded wafer shell and a perimeter of the other half-molded wafer shell, and freezing the half-molded wafer shell and the other half-molded wafer shell together to produce a bite-size edible treat.

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.

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.