The present invention discloses a method for preparation of a vegan cheese. The method includes obtaining a non-dairy milk and/or emulsion. The method further includes curdling the non-dairy milk/emulsion using at least one plant-origin rennet to form a curd. Thereafter, the curd is ripened to obtain the vegan cheese. Optionally, the method further includes a step of processing the curd before ripening the curd.

The present invention discloses a method for preparation of a vegan cheese. The method includes obtaining a non-dairy milk and/or emulsion. The method further includes curdling the non-dairy milk/emulsion using at least one plant-origin rennet to form a curd. Thereafter, the curd is ripened to obtain the vegan cheese. Optionally, the method further includes a step of processing the curd before ripening the curd.

The present disclosure relates to a microbial oil and/or derivative thereof, wherein the oil is produced by an oleaginous yeast. The disclosure also relates to blended fat compositions comprising a vegetable oil and an edible microbial oil. The disclosure further relates edible microbial oils and derivatives, and to food products comprising an edible microbial oil and/or a derivative thereof, and/or a blended fat composition, and methods of producing such food products. The microbial oil may serve as vegetable oil alternatives and be processed and/or derivatized by any number of means known in the art.

The present disclosure relates to a microbial oil and/or derivative thereof, wherein the oil is produced by an oleaginous yeast. The disclosure also relates to blended fat compositions comprising a vegetable oil and an edible microbial oil. The disclosure further relates edible microbial oils and derivatives, and to food products comprising an edible microbial oil and/or a derivative thereof, and/or a blended fat composition, and methods of producing such food products. The microbial oil may serve as vegetable oil alternatives and be processed and/or derivatized by any number of means known in the art.

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.

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 present invention relates to an edible, water-continuous composition comprising 15-80 wt. % water, by weight of the composition, 5-50 wt. % comminuted, sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt. % of the comminuted sunflower seeds is roasted sunflower seeds.

The present invention relates to an edible, water-continuous composition comprising 15-80 wt. % water, by weight of the composition, 5-50 wt. % comminuted, sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt. % of the comminuted sunflower seeds is roasted sunflower seeds.