This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content that includes canola protein, and having a rough exterior appearance. Methods for making an extruded piece include processing, under extrusion conditions, a composition that includes a combination of a protein that includes canola protein, a structural ingredient, water, and an oil, and extruding through an extruder die assembly that exposes the composition to irregular flow prior to exiting the die assembly.

A method of extracting polysaccharides from alfalfa plants, the method comprising the followings steps: milling of the alfalfa plants; addition of a buffer solution to the milled alfalfa plants and separation of the milled plants, thus producing a polysaccharides-composed supernatant and a protein-composed pellet; and precipitation of the polysaccharides in the polysaccharides-composed supernatant; the alfalfa plants comprising alfalfa seeds; and the method comprising the following steps, prior to the milling step: soaking of the alfalfa plants in water so as to swell the alfalfa seeds; mesh filtration of the alfalfa plants comprising the swollen alfalfa seeds; and drying of the alfalfa plants comprising the swollen alfalfa seeds.

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

A method for preparing at least one watercress extract, which method comprises: (a) macerating watercress to form an aqueous watercress intermediate; (b) heating at least part of the aqueous watercress intermediate to coagulate at least a portion of the proteins in the watercress, forming a coagulated protein fraction and a liquid fraction; and (c) isolating the liquid fraction to provide an aqueous watercress extract and/or isolating the coagulated protein fraction to provide a watercress protein extract.

A method of extracting polysaccharides from alfalfa plants, the method comprising the followings steps: milling of the alfalfa plants; addition of a buffer solution to the milled alfalfa plants and separation of the milled plants, thus producing a polysaccharides-composed supernatant and a protein-composed pellet; and precipitation of the polysaccharides in the polysaccharides-composed supernatant; the alfalfa plants comprising alfalfa seeds; and the method comprising the following steps, prior to the milling step: soaking of the alfalfa plants in water so as to swell the alfalfa seeds; mesh filtration of the alfalfa plants comprising the swollen alfalfa seeds; and drying of the alfalfa plants comprising the swollen alfalfa seeds.

Disclosed is a process for the preparation of vegetable protein isolates of high quality, that allows maintaining in the final product the nutritional value and specific functionalities of the native biological activity of the proteins of the starting vegetable raw material. Also disclosed are the vegetable protein isolates obtained by this process and their use in the food sector.

A method of extracting polysaccharides from alfalfa plants, the method comprising the followings steps: milling of the alfalfa plants; addition of a buffer solution to the milled alfalfa plants and separation of the milled plants, thus producing a polysaccharides-composed supernatant and a protein-composed pellet; and precipitation of the polysaccharides in the polysaccharides-composed supernatant; the alfalfa plants comprising alfalfa seeds; and the method comprising the following steps, prior to the milling step: soaking of the alfalfa plants in water so as to swell the alfalfa seeds; mesh filtration of the alfalfa plants comprising the swollen alfalfa seeds; and drying of the alfalfa plants comprising the swollen alfalfa seeds.