A system and method for producing a composition comprising plant derived polypeptides, and at least one enzyme capable of crosslinking said plant derived polypeptides. The composition comprising a porous plant protein matrix comprising crosslinked plant derived polypeptides, and at least one enzyme capable of catalyzing amino acid oxidation and/or at least one enzyme capable of forming peptide bonds between amino acid residues, wherein the matrix is capable of forming a hydrogel when hydrated.

A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200 C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate,
as a substitute for carbohydrates and as a source of protein in foods.

The present invention relates to a method for producing protein-containing foamed food products, comprising the steps: metering raw materials into an extruder, wherein at least one raw material is a protein, mixing the raw materials into the extruder to produce a mixture, extruding the mixture to produce an extrudate, and leading the extrudate out of the extruder through a cooling die with cooling of the extrudate to a temperature of less than 100 C., wherein pores are formed in a controlled manner in the extruder, by providing a gas, by introducing the gas into the extruder or by forming the gas based on a reaction of a gas-forming compound added as a raw material with a gas-releasing compound added as a raw material.

An improved process for the production of a plant-based protein ingredient with neutral colour and taste as well as greatly improved functional properties is disclosed. Further, the disclosure relates to a leguminous plant-based protein ingredient, a process for the manufacture thereof and uses in dairy-alternative products.

The present invention relates to a non-dairy cheese analogue composition. In particularly the invention relates to a non-dairy cheese analogue composition comprising water, fiber, starch, plant protein, lipid and gum.

The present invention relates to a non-casein cheese analogue composition. In particularly the invention relates to a non-casein cheese analogue composition comprising water, fiber, starch, plant protein, lipid and whey protein.

A synthetic edible proteinaceous material with a protein concentration of greater than 50% and the process for creating such proteinaceous material. The proteinaceous material is a substance comprising two materials: a denatured non-dairy protein isolate and a binder comprising either a solid fat or a sugar or sugar alternative syrup. By subjecting one or more of a variety of non-dairy isolated proteins to high shear mixing, the protein denatures and can be mixed with the binder to create a high-concentration protein colloid that is not only edible, but appetizing. The high-protein proteinaceous material can then be used as a standalone product or in various food supplements, including bars, baked goods, confections, or other edible products, particularly those for nutritional or medicinal purposes.

The invention relates to a use of an extruded material, including (A) one or more biodegradable, thermoplastically processable biopolymer(s) and (B) one or more inorganic, organic or low-solubility salt(s) as a shell for an egg-replacement product, and to an egg-replacement product including vegan-based egg white and egg yolk which are encased by the shell.

A vegan-based egg white substitute product containing (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, microorganisms, and/or algae, (c) a combination of one or more thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), and (d) one or more salt(s), wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.25-5.00 wt. %. The invention additionally relates to a method for producing the egg white substitute product and to the use of the egg white substitute product in the production of or as a component of an emulsion or a liquid consisting of at least one phase or as an ingredient in a meal or a baked product or a simulated egg.

A food product and/or an ingredient thereof can include: a lipid component, structured protein isolates, and/or any other ingredients. The method for forming structured protein isolates can include: obtaining protein isolate units from a protein source, and collecting the structured protein isolates.