The present invention aims to provide a production method of low-fat and low-protein yogurt with smooth taste, suppressed syneresis and superior shape retainability, including adding protein glutaminase and starch to raw milk.

Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated, and from which endotoxins, and optionally nucleic acids, have been reduced or removed.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated, and from which endotoxins, and optionally nucleic acids, have been reduced or removed.

The present invention relates to a method for a chewing-gum based mitigation of virus-related disease spread and pre-immunity activation based on disruption of syntrophic methanogenic processes in the oral-, shared oronasal and orotracheal microbiome. The invention provides a chewing gum composition comprising a methylotrophic yeast, preferably Komagataella phaffii; a plant lectin, preferably phytohaemagglutinin; and/or iron particles, preferably zero-valent iron particles.

The present invention relates to a method for a chewing-gum based mitigation of virus-related disease spread and pre-immunity activation based on disruption of syntrophic methanogenic processes in the oral-, shared oronasal and orotracheal microbiome. The invention provides a chewing gum composition comprising a methylotrophic yeast, preferably Komagataella phaffii; a plant lectin, preferably phytohaemagglutinin; and/or iron particles, preferably zero-valent iron particles.

The present invention discloses use of a colicin Ib and a microorganism expressing the colicin Ib, to improve animal's intestinal microflora, and an effect of improving the growth efficiency and the feed-to-meat rate is obtained. Accordingly, the colicin Ib and the microorganism expressing colicin Ib can be used as a meat-growth agent or as effective gradient for a composition for promoting growth of animals or improving intestinal microflora.

The present invention discloses use of a colicin Ib and a microorganism expressing the colicin Ib, to improve animal's intestinal microflora, and an effect of improving the growth efficiency and the feed-to-meat rate is obtained. Accordingly, the colicin Ib and the microorganism expressing colicin Ib can be used as a meat-growth agent or as effective gradient for a composition for promoting growth of animals or improving intestinal microflora.

The present invention relates to a method for preparing a yeast protein concentrate, said method comprising the lysis of yeast cells in a suspension that was adjusted to a particular pH prior to lysis, subsequently subjecting the soluble fraction obtained from lysis to filtration to reduce the content of molecules smaller than 30 kDa, and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate obtainable by the method of the invention. The yeast protein concentrate comprises a high amount of proteins which are still folded and are therefore capable of aggregation to form a solid protein matrix upon heating. In addition, the yeast protein concentrate of the invention will be of unobtrusive taste and is therefore particularly suited for use in the preparation of food items, such as meat substitute products.