The present invention relates generally to the field of beverages. In particular, the present invention relates to the field of beverages fortified with iron. For example, the present inventors have found that iron fortification with ferrous bisglycinate in a red plant based beverage with a pH in the range of 3.5 to 4.0 leads to an increased colour stability and a better taste of the beverage compared to other compounds commonly used to fortify beverages with iron.

The present invention relates generally to the field of beverages. In particular, the present invention relates to the field of beverages fortified with iron. For example, the present inventors have found that iron fortification with ferrous bisglycinate in a red plant based beverage with a pH in the range of 3.5 to 4.0 leads to an increased colour stability and a better taste of the beverage compared to other compounds commonly used to fortify beverages with iron.

A meat replacement product, a method of manufacturing the same, and the use of insoluble washable starch in food products to improve the mouthfeel of a meat replacement product. Improvements to meat replacement products and high moisture protein texturization extrusion are disclosed. By selecting the extrusion parameters and starting materials containing mechanically processed starch-containing grains suitably, the formation of an emulsion between the starch and proteinaceous matrix forming protein melt can be prevented or reduced to such an extent that there exists a substantial amount of starch that is not bound in the protein matrix. The presence of starch not bound in the protein matrix improves mouthfeel and sustains an acceptable mouthfeel for a prolonged period.

A meat replacement product, a method of manufacturing the same, and the use of insoluble washable starch in food products to improve the mouthfeel of a meat replacement product. Improvements to meat replacement products and high moisture protein texturization extrusion are disclosed. By selecting the extrusion parameters and starting materials containing mechanically processed starch-containing grains suitably, the formation of an emulsion between the starch and proteinaceous matrix forming protein melt can be prevented or reduced to such an extent that there exists a substantial amount of starch that is not bound in the protein matrix. The presence of starch not bound in the protein matrix improves mouthfeel and sustains an acceptable mouthfeel for a prolonged period.

Described herein are composition and method for manufacturing a cultured plant-based dairy alternative based on fermenting ancient grains. In one aspect, the composition contains flour of one or more ancient grains, one or more plant seed butters, one or more plant-based creams, one or more texturizers or stabilizers, and water that is cultured to form a hypoallergenic plant-based dairy alternative containing no added monosaccharides or disaccharides.

Described herein are composition and method for manufacturing a cultured plant-based dairy alternative based on fermenting ancient grains. In one aspect, the composition contains flour of one or more ancient grains, one or more plant seed butters, one or more plant-based creams, one or more texturizers or stabilizers, and water that is cultured to form a hypoallergenic plant-based dairy alternative containing no added monosaccharides or disaccharides.

The present disclosure relates to a vegan cheese and products thereof. The vegan cheese comprises one or more plant milks, preferably an oat milk or a pea milk; and optionally one or more vegetables derived from Brassica, preferably cauliflower. The vegan cheese may further comprise starch, plant oil, and additional ingredients. The vegan cheese is free or substantially free from animal products. The methods of making the vegan cheese are provided. Food products such as pizza containing the vegan cheese are also described.

The present disclosure relates to a vegan cheese and products thereof. The vegan cheese comprises one or more plant milks, preferably an oat milk or a pea milk; and optionally one or more vegetables derived from Brassica, preferably cauliflower. The vegan cheese may further comprise starch, plant oil, and additional ingredients. The vegan cheese is free or substantially free from animal products. The methods of making the vegan cheese are provided. Food products such as pizza containing the vegan cheese are also described.

This disclosure relates for example to meat alternative compositions comprising a plant based meat alternative and a cranberry seed preparation. This disclosure is also related to methods of preparing such meat alternative compositions.

This disclosure relates for example to meat alternative compositions comprising a plant based meat alternative and a cranberry seed preparation. This disclosure is also related to methods of preparing such meat alternative compositions.