The present invention relates to a cocoa composition comprising at least 30 weight % sucrose and less than 5 weight % of milk solids, characterized in that it comprises 0.5-15 weight % of a plant-based protein other than soy protein, and 0.5-20 weight % of a bulking ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.

The present invention relates to a cocoa composition comprising at least 30 weight % sucrose and less than 5 weight % of milk solids, characterized in that it comprises 0.5-15 weight % of a plant-based protein other than soy protein, and 0.5-20 weight % of a bulking ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.

An engineered food product includes a mold tray, a molded egg product disposed in the mold tray. The molded egg product includes a white layer conforming to an interior surface of the mold tray, the white layer comprising an annealed hydrocolloidal mixture of one or more nut milks, a vegan thickener, and a first fired salt and a yolk ball supported by the white layer, the yolk ball comprising a matte volume of a second mixture, the second mixture comprising a nut blend, a vegan colorant and a second fired salt.

An engineered food product includes a mold tray, a molded egg product disposed in the mold tray. The molded egg product includes a white layer conforming to an interior surface of the mold tray, the white layer comprising an annealed hydrocolloidal mixture of one or more nut milks, a vegan thickener, and a first fired salt and a yolk ball supported by the white layer, the yolk ball comprising a matte volume of a second mixture, the second mixture comprising a nut blend, a vegan colorant and a second fired salt.

An oil-in-water emulsified food composition with a pH of from 2 to 5, comprising water, vegetable oil in an amount of from 65 to 80 wt %, plant protein, bran of mustard seed or cereal grain, wherein the composition is free from egg-derived ingredients.

An oil-in-water emulsified food composition with a pH of from 2 to 5, comprising water, vegetable oil in an amount of from 65 to 80 wt %, plant protein, bran of mustard seed or cereal grain, wherein the composition is free from egg-derived ingredients.

A gluten-free, pulse-based food product includes pulse flour, a seaweed powder binder that is chemically unprocessed and retains alginate in native form within the seaweed powder, water, and optional minor ingredients. Methods of making the pulse-based food product involve mixing these components into a bound mass where the seaweed powder binder is the sole binder in the food product. The food product may be one of a dough, a noodle, a pasta, or a dumpling skin.

A gluten-free, pulse-based food product includes pulse flour, a seaweed powder binder that is chemically unprocessed and retains alginate in native form within the seaweed powder, water, and optional minor ingredients. Methods of making the pulse-based food product involve mixing these components into a bound mass where the seaweed powder binder is the sole binder in the food product. The food product may be one of a dough, a noodle, a pasta, or a dumpling skin.

A formula and process for producing a yogurt-like experience in a non-dairy alternative foodstuff. The non-dairy yogurt alternative provides significant servings of fruits and vegetables in a format that is free from nuts or soy. The formula and process of the present disclosure yield a shelf-stable, freeze-thaw stable, ready to eat non-dairy yogurt alternative foodstuff.

A formula and process for producing a yogurt-like experience in a non-dairy alternative foodstuff. The non-dairy yogurt alternative provides significant servings of fruits and vegetables in a format that is free from nuts or soy. The formula and process of the present disclosure yield a shelf-stable, freeze-thaw stable, ready to eat non-dairy yogurt alternative foodstuff.