The present invention relates to a heat stable plant based protein product. Particularly, the invention relates to a heat stable plant based protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable plant based protein products.

An enzymatic hydrolysis process for producing a fish protein hydrolysate powder is provided. Further provided is use of the fish protein hydrolysate powder obtained and a composition comprising said powder as a medicament, preferably for the prophylaxis or treatment of oxidative damage of the gastro-intestinal and central nervous system.

Provided are polymers of milk protein monomers, methods of manufacturing such polymers, and compositions comprising such polymers.

Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.

Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.

Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.

Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.

The present document describes a process for the preparation of an amino acid supplement formulation and a formulation thereof. The process comprises filtering a clarified whey protein solution with a filter having a molecular weight cut off between about 50 and 300 kDa to obtain a protein solution; dehydrating the protein solution to obtain a powder; and mixing the powder with lecithin. The present document also describes a process for the purification of a whey protein isolate, comprising filtering a clarified whey protein solution with a filter having a molecular weight cut off between about 50 and 300 kDa to obtain a protein solution; and filtering the protein solution with a filter having a molecular weight cut off between about 1 and 100 kDa to obtain a protein solution having at least one of active albumin, beta-lactoglobulin, and alpha-lactalbumin proteins.

The present invention relates to a method of preparing a protein composition, comprising enzymatic modification of milk lecithin using phospholipase. This protein composition is then included in nutritional products to increase emulsion quality and heat stability of the final nutritional products.

The present invention relates to a method of preparing a protein composition, comprising enzymatic modification of milk lecithin using phospholipase. This protein composition is then included in nutritional products to increase emulsion quality and heat stability of the final nutritional products.