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.

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 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.

The present invention is directed to a rapeseed protein isolate having a DIAAS value which is equal to or higher than 50. Further, the invention relates to a method for preparing such rapeseed protein isolate, to the use of such rapeseed protein isolate and to a food product comprising a rapeseed protein isolate having a high DIAAS value.

An object of the present invention is to provide a method for producing a plant-based cheese-like food product with enhanced cheese-like umami similar to that of cheese made from an animal raw material. The method for producing a plant-based cheese-like food product includes applying a nuclease to a raw material containing a plant protein, and then acidifying the raw material.

Cultured plant-based cheese compositions are formed from a plant-based emulsion made from legume material, seed material, or a combination thereof; coagulated into curds using a coagulating agent; and combined with one or more microbial cultures and proteolytic enzymes, which serve to develop flavor and texture during aging. Whey is then driven from the curds using a mechanical process to exert pressure on the curds. The cultured plant-based cheese composition may further include plant fats; sugars that serve to support the growth and fermentation of the microbial cultures; other ingredients that contribute to flavor development such as citrate or citric acid; or any combination thereof. Further flavor development occurs during aging, where the curds are maintained at temperatures of 0-16° C. for up to two years or more. In preferred variations, the cultured plant-based cheese composition does not comprise nuts.

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 is provided. The plant-based cheese products have an appearance, cold texture, and melting characteristics similar to a dairy-based cheese. The cheese products include a plant-based protein, at least a first starch and a second starch, a fat component, and an acidulant. The first starch comprises a hydrophobic starch. The second starch comprises a modified starch. The fat component has a solid fat content in the range of 30% to about 60% at 50° F. and 0% to about 10% at 92° F. A flexibility enhancing agent may also be included.

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.