A frozen confection which is essentially free of ingredients of animal origin, such as milk ingredients, yet which includes good quality protein. Notwithstanding the minimized or absent animal derived ingredients, the product provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention is a frozen confection comprising: 1-20 wt % triglyceride oil, 0.5-15 wt % total protein, 10-40 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer wherein the protein comprises at least one cereal protein such as oat protein and at least one pulse protein such as pea protein.

A frozen confection which is essentially free of ingredients of animal origin, such as milk ingredients, yet which includes good quality protein. Notwithstanding the minimized or absent animal derived ingredients, the product provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention is a frozen confection comprising: 1-20 wt % triglyceride oil, 0.5-15 wt % total protein, 10-40 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer wherein the protein comprises at least one cereal protein such as oat protein and at least one pulse protein such as pea protein.

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.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

The preparation of a tofu-like product from canola meal is taught, comprising placing ground canola meal in an aqueous solution to form an aqueous ground canola meal, separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk, heating the canola milk to induce protein unfolding, cooling the canola milk to allow coagulation, adding a coagulant to the canola milk to induce coagulation and removing liquid from the curd to produce a soft solid product.

The preparation of a tofu-like product from canola meal is taught, comprising placing ground canola meal in an aqueous solution to form an aqueous ground canola meal, separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk, heating the canola milk to induce protein unfolding, cooling the canola milk to allow coagulation, adding a coagulant to the canola milk to induce coagulation and removing liquid from the curd to produce a soft solid product.