The present patent application relates to solid particles comprising at least one fatsoluble vitamin, which are more stable when compressed into tablets.

The present patent application relates to solid particles comprising at least one fatsoluble vitamin, which are more stable when compressed into tablets.

Aspects of the present disclosure relate to compositions comprising rice bran extract and meat analogues, and methods of making and using the same.

Aspects of the present disclosure relate to compositions comprising rice bran extract and meat analogues, and methods of making and using the same.

The present invention relates to a food product that is made up of ingredients of the vegetarian and vegan type, to which one or more natural binders are also added. The present invention further relates to a method for preparing such a food product, for example by means of cooking, baking and roasting.

The present invention relates to a food product that is made up of ingredients of the vegetarian and vegan type, to which one or more natural binders are also added. The present invention further relates to a method for preparing such a food product, for example by means of cooking, baking and roasting.

The present invention concerns the field of food technology. The invention relates to a process for producing a non-dairy protein gel to be used in an edible plant-based food product, especially in non-dairy cheese, which is suitable as a dairy-alternative product, a process for the manufacture thereof and uses related thereto.

The present invention concerns the field of food technology. The invention relates to a process for producing a non-dairy protein gel to be used in an edible plant-based food product, especially in non-dairy cheese, which is suitable as a dairy-alternative product, a process for the manufacture thereof and uses related thereto.

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.

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.