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 invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredi-ents: —at least one plant protein as the only source of protein of said composition, —at least one plant-based oil or fat, —at least one natural sweetener, —calcium citrate tetrahydrate as the only salt of calcium in said composition, —at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, —optionally flavours, colorants and/or vitamins—water, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredi-ents: —at least one plant protein as the only source of protein of said composition, —at least one plant-based oil or fat, —at least one natural sweetener, —calcium citrate tetrahydrate as the only salt of calcium in said composition, —at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, —optionally flavours, colorants and/or vitamins—water, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

The present invention relates generally to a lipid component that comprises a subset of milk lipids and that can confer on a composition an attribute conferred by a mammal-produced milk or milk fat. The present invention further provides methods for producing such lipid component. The present invention further relates to compositions that comprise such lipid component, and methods for producing the same.

Disclosed herein are genetically modified plants expressing multiple animal milk proteins. Further disclosed are vectors for expressing in a plant and parts thereof, multiple mammalian milk proteins; genetically modified and or gene-edited plants having at least one cell expressing and producing at least two recombinant mammalian milk proteins wherein expression may be in a seed, bean, grain, fruit, nut, legume, leaf, stem, root, or portion thereof, the recombinant protein being produced by the plant cell; and a method of producing a food, medicament, cosmetic or blocking composition from the genetically modified or gene-edited plant. Reduction or elimination of seed storage proteins in a cell or cells wherein the milk proteins are expressed, or reduction of plant enzymes that can increase the content of oleic and/or stearic fatty acids and/or reduce the content of saturated fats in the plants or plant products are also disclosed.

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.

A process for the manufacturing of a fermented dairy product, e.g., yogurt or yogurt beverage, substitute based on a plant protein concentrate/isolate, or a homogenized emulsion for their preparation thereof by fermentation. The method includes high-pressure homogenizing of an emulsion to prevent oil separation during fermentation or storage of the emulsion.

The present disclosure provides methods of flavoring food and beverage products and methods of improving, enhancing, or modifying the fragrance of a fragrant composition by admixing macrocyclic lactone compounds with said products or fragrant compositions.

The present disclosure provides methods of flavoring food and beverage products and methods of improving, enhancing, or modifying the fragrance of a fragrant composition by admixing macrocyclic lactone compounds with said products or fragrant compositions.