Described herein is an edible formulation, suitable for vegans, that comprises edible fungal particles of a filamentous fungus and calcium ions.

Described herein is an edible formulation, suitable for vegans, that comprises edible fungal particles of a filamentous fungus and calcium ions.

A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

The present invention relates generally to the field of liquid food compositions. In particular, the present invention relates to liquid food compositions that can be used as dairy alternatives. Dairy alternatives usually do not comprise dairy proteins. For example, such dairy alternatives may comprise alternative protein sources. The liquid food composition of the present invention contains ea protein. Hence, the present invention relates, for example, to a liquid food composition comprising pea protein isolate, sunflower oil, sugar, gellan gum, tribasic calcium phosphate, inulin, dipotassium phosphate, and water, wherein the liquid food composition does not comprise dairy proteins.

The present invention relates generally to the field of liquid food compositions. In particular, the present invention relates to liquid food compositions that can be used as dairy alternatives. Dairy alternatives usually do not comprise dairy proteins. For example, such dairy alternatives may comprise alternative protein sources. The liquid food composition of the present invention contains ea protein. Hence, the present invention relates, for example, to a liquid food composition comprising pea protein isolate, sunflower oil, sugar, gellan gum, tribasic calcium phosphate, inulin, dipotassium phosphate, and water, wherein the liquid food composition does not comprise dairy proteins.

The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

The present invention relates to a cocoa composition comprising at least 2 weight % of cocoa solids and less than 5 weight % of milk solids, and characterized in that it comprises 0.5-20% of a bulking ingredient and 0.5-10% of a plasticizers 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 2 weight % of cocoa solids and less than 5 weight % of milk solids, and characterized in that it comprises 0.5-20% of a bulking ingredient and 0.5-10% of a plasticizers ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.