A method provides a base for milk substitute products from plant seeds which gives a smooth mouthfeel similar to that of the corresponding product from animal milk. The method comprises the steps of: a) soaking plant seed feedstock in water, and b) high-pressure homogenizing of the liquefied plant seed feedstock at a pressure of at least 800 bar, preferably at least 1000 bar, most preferably at least 2000 bar.

The present invention describes a method for preparing a fermented food product comprising a plant protein, comprising incubating a solution comprising a plant protein with phytase, and fermenting a solution comprising a plant protein with lactic acid bacteria.

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 at 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.

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.

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 invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a cereal-based lactic acid-fermented product, in particular a maize-based lactic acid-fermented product such as mahewu.

The invention discloses a Schleiferilactobacillus harbinensis (former name Lactobacillus harbinensis) M1 and use thereof. The preservation number of Schleiferilactobacillus harbinensis M1 is GDMCC No. 60305. The strain is sensitive to antibiotics such as ampicillin, tetracycline and chloramphenicol, and its safety meets the requirements of EFSA. Its supernatant has a significant inhibitory effect on Listeria monocytogenes, Streptococcus hemolyticus and Staphylococcus aureus. The present invention also protects the use of Schleiferilactobacillus harbinensis M1 in fermented soymilk; using the bacteria to ferment soymilk alone has the advantages of strong acid production ability, high amount of viable bacteria, few or even completely no beany flavor substances, and significant higher content of characteristic aroma components of fermented milk, which greatly improves the sensory flavor of fermented soymilk.

The present invention relates to the food field. The invention provides a method for preparing a plant protein comprising food product with an improved property, said method comprising incubating a solution comprising a plant protein with phytase (to obtain a phytase-treated solution) and optionally processing the phytase-treated solution into a food product comprising a plant protein.

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

Described are methods and/or techniques for the production of culinary nut extracts, which simultaneously result in extracts and non-dairy products with favorable organoleptic properties, tasty appearance and high yields of nutritionally useful components, and which may be performed in a simple, rapid and cost-effective manner. In addition, the described methods are capable of processing in-shell culinary nuts to make effective use of the high contents of bioactive materials present in shell material. Specifically, the invention relates to a method for processing culinary nuts, comprising the steps of: a) adding water to culinary nuts to form a suspension; b) wet grinding said suspension in one or more steps to an average particle size of less than 100 μm; and c) separating the suspension into at least a solid phase comprising culinary nut solids and a liquid phase comprising culinary nut milk. Furthermore, a nut milk, edible nut-based products comprising the solid phase obtained by the aforementioned method or the nut milk, as well as nut oil extracts are disclosed.