The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The present invention relates to the preparation of fermented plant-based compositions.

The present invention relates to the isolated strain of Lactobacillus plantarum VF46A deposited at the CNCM (Collection Nationale De Cultures de Microorganismes, INSTITUT PASTEUR, 25 rue du Docteur Roux, F-75724 PARIS CEDEX15) under the number CNCM 1-5301 on 29 Mar. 2018 as well as to a pharmaceutical composition, a food supplement and a food comprising said strain.

The present invention relates to two new strains of lactic acid bacteria, Lactobacillus brevis DSM 33325 and Lactobacillus plantarum DSM 33326, to a new food composition, and to the process for the preparation thereof.

The present invention relates to ready-to-drink formulations, processes for making such formulations, and the use of a transglutaminase and an amylase to reduce the viscosity of such formulations.

The present invention relates to a method for treatment of a plant-based protein-containing composition comprising the steps of subjecting the protein-containing composition to a protein-deamidase treatment and to high-pressure homogenization. The invention further concerns a plant-based protein-containing composition that can be obtained by the inventive method as well as the use of the plant-based protein-containing composition obtained by the inventive method as a food, a food additive, or a starting material for the production of food.

Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

Methods related to producing a fermented plant-based food product comprising high protein content.

The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.

The present invention relates to fermented plant-based compositions and methods of making the same.