A method for generating a non-dairy base mixture includes: mixing an amount of salt and an amount of calcium into a volume of water to generate a first mixture; mixing an amount of starches, an amount of plant-extracted proteins, and an amount of stabilizing agents into the first mixture to form a second mixture, the amount of plant-extracted proteins defining a protein ratio corresponding to a target functionality and a target flavor profile; during a blending period, regulating temperature of the second mixture within a first temperature range and blending a volume of oil into the second mixture to form an emulsion; pasteurizing the emulsion at temperatures within a second temperature range and for a target duration; and homogenizing the emulsion at temperatures within a third temperature range to form the non-dairy base mixture configured to form a consumable, non-dairy product exhibiting the target functionality and the target flavor profile.

A method for generating a non-dairy base mixture includes: mixing an amount of salt and an amount of calcium into a volume of water to generate a first mixture; mixing an amount of starches, an amount of plant-extracted proteins, and an amount of stabilizing agents into the first mixture to form a second mixture, the amount of plant-extracted proteins defining a protein ratio corresponding to a target functionality and a target flavor profile; during a blending period, regulating temperature of the second mixture within a first temperature range and blending a volume of oil into the second mixture to form an emulsion; pasteurizing the emulsion at temperatures within a second temperature range and for a target duration; and homogenizing the emulsion at temperatures within a third temperature range to form the non-dairy base mixture configured to form a consumable, non-dairy product exhibiting the target functionality and the target flavor profile.

Tofu products and methods of making the same. The tofu products may include one or more layers. A first layer may include added fat, and a second layer may include no added fat. The fat may be introduced into the soymilk prior to curdling. The first and second layers may be layered to form a layered tofu product such as a bacon analog.

The method for protein selection can include: characterizing a protein set, training a prediction model, determining target characteristic values, and determining a candidate protein set based on the target characteristic values.

In variants, a food product can be made from a waste product from an edible lipid extraction process.

In variants, a food product can be made from a waste product from an edible lipid extraction process.

A novel plant-based cheese product is provided comprising a plant prolamin combined with a fat, and a structural component in water, to yield a cheese product comprising a prolamin non-covalent network. The cheese product exhibits one or more characteristics such as stretchable in an amount of about 100% in a linear direction from a resting or baseline position without breaking at a temperature in the range of 40-80° C., and/or a melting profile that mimics cheese. A method of making the cheese product is also provided.

A novel plant-based cheese product is provided comprising a plant prolamin combined with a fat, and a structural component in water, to yield a cheese product comprising a prolamin non-covalent network. The cheese product exhibits one or more characteristics such as stretchable in an amount of about 100% in a linear direction from a resting or baseline position without breaking at a temperature in the range of 40-80° C., and/or a melting profile that mimics cheese. A method of making the cheese product is also provided.

A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.

A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.