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

The present invention relates to an instant foamable beverage creamer comprising vegetable intact protein, for instance oat and/or rice protein, vegetable oil or fat, carbohydrates, and a hydrolyzed plant protein with a defined degree of hydrolysis which provides an excellent foam layer on a beverage.

A method for producing stirred yogurt, whereby raw milk is treated with a protein glutaminase to form a modified milk prior to fermentation with a starter culture. After fermentation, a gel structure of the resulting yogurt is then disrupted to form the stirred yogurt. Under such a sequence, stirred yogurts are formed having sufficiently high viscosities without the need for thickeners or cross-linking enzymes.

Aggregation in a nut milk is prevented by increasing dispersibility of the nut milk by treating the nut milk with a protein deamidase. When the protein deamidase-treated nut milk is added to a liquid beverage or a liquid food, aggregation in the protein deamidase-treated nut milk is prevented due to the increased dispersibility of the protein deamidase-treated nut milk.

A method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

The present invention relates to a method for producing a solid food ingredient, comprising the steps: i) providing a liquid dairy composition comprising at least 50 wt % caseins relative to its total dry mass, and comprising at most 20 wt % fat(s) relative to its total dry mass; ii) adding at least one transglutaminase to the composition of step i), at a dose less than or equal to 3 units per gram of total nitrogenous matter (TNM); iii) at least partially cross-linking the caseins of the liquid composition comprising said at least one transglutaminase; iv) inactivating said at least one transglutaminase; v) transforming the liquid composition obtained after step iv) into a solid ingredient.

Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.

A dairy product comprising a sweetened dairy composition with a mass ratio of lactose to glucose equal to 1.0:2.7 to 2.6:1.5 and a mass ratio of lactose to galactose equal to 1.0:2.2 to 2.6:1.1. In a second aspect, a method comprises hydrolyzing lactose in the starting dairy composition in a lactase-catalyzed hydrolysis reaction and deactivating the reaction to provide a lactose percent conversion of 46 to 80 wt. %. In a third aspect, a dairy product comprises a fermented sweetened dairy composition comprising a lactose:glucose mass ratio of 0.01:2.4 to 1.0:1.0 and a lactose:galactose mass ratio of 0.01:2.7 to 1.0:1.0. In a fourth aspect, a method comprises hydrolyzing and fermenting lactose in a starting dairy composition, thereby providing a fermented sweetened dairy composition with a lactose percent conversion of 80 to 100 wt. %.

The purpose of the present invention is to provide processing technology that can improve the dispersion stability and/or solubility of a plant-based milk. In the present invention, walnut milk and/or peanut milk is treated with protein deamidase and lipase, whereby the dispersion stability of the processed walnut milk and/or processed peanut milk that is obtained can be improved. Furthermore, oat milk is treated with protein deamidase and cyclodextrin glucanotransferase, whereby the dispersion stability of the processed oat milk that is obtained can be improved. In addition, a plant-based milk selected from the group consisting of soy milk, peanut milk, and coconut milk is treated with protein deamidase and cyclodextrin glucanotransferase, whereby the solubility of the processed plant-based milk that is obtained can be improved.