Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

The present invention addresses the problem of providing a means for efficiently producing a plant protein concentrate to be utilized in foods, beverages, etc. The present invention also addresses the problem of raising the utility value of plant proteins and contributing to the improvement of quality in existing uses and the discovery of new uses by making it possible to produce a plant protein concentrate having improved physical properties (especially solubility). The yield of plant protein is improved by treating a plant protein raw material such as peas, soybeans, almonds, etc., with a protein deamidase.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

A process for the manufacturing of a fermented dairy product, e.g., yogurt or yogurt beverage, substitute based on a plant protein concentrate/isolate, or a homogenized emulsion for their preparation thereof by fermentation. The method includes high-pressure homogenizing of an emulsion to prevent oil separation during fermentation or storage of the emulsion.

The invention discloses a Schleiferilactobacillus harbinensis (former name Lactobacillus harbinensis) M1 and use thereof. The preservation number of Schleiferilactobacillus harbinensis M1 is GDMCC No. 60305. The strain is sensitive to antibiotics such as ampicillin, tetracycline and chloramphenicol, and its safety meets the requirements of EFSA. Its supernatant has a significant inhibitory effect on Listeria monocytogenes, Streptococcus hemolyticus and Staphylococcus aureus. The present invention also protects the use of Schleiferilactobacillus harbinensis M1 in fermented soymilk; using the bacteria to ferment soymilk alone has the advantages of strong acid production ability, high amount of viable bacteria, few or even completely no beany flavor substances, and significant higher content of characteristic aroma components of fermented milk, which greatly improves the sensory flavor of fermented soymilk.

The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

The present invention relates to fermented plant-based compositions and methods of making the same.

Milk replacers include milk and non-milk proteins, and at least a portion of the non-milk protein is provided by textured soy protein. The textured soy protein is ground and extruded such that it is substantially free of anti-nutritional factors that are detrimental to young animal health or development. The milk replacers with textured soy proteins are fed to young animals, who demonstrate equal or improved performance compared to young animals fed milk replacers with the same amount of total protein and same amount of soy protein, but the soy protein is from other than textured soy protein.