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.

The invention relates to pea proteins having improved flavour, a method of producing same involving wet grinding, and the use of these proteins in a food or pharmaceutical composition.

Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps. Also provided are methods of stabilizing plant protein drink compositions using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps.

Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps. Also provided are methods of stabilizing plant protein drink compositions using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps.

The present invention relates to a surimi food product similar to fresh pasta, which is furthermore ready for immediate consumption. It also relates to the method of manufacturing said food product.

The present invention relates to a surimi food product similar to fresh pasta, which is furthermore ready for immediate consumption. It also relates to the method of manufacturing said food product.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.