The present invention aims to provide a non-alcoholic beer-taste beverage with an enhanced rich flavor and a reduced sour flavor using a grain-derived raw material. The present invention relates to a non-alcoholic beer-taste beverage having an alcohol content of less than 1.0%, the non-alcoholic beer-taste beverage containing a glycated protein which is a grain-derived protein, has a glycated amino group of lysine, and has a molecular weight of 35 to 50 kDa.

The present invention aims to provide a non-alcoholic beer-taste beverage with an enhanced rich flavor and a reduced sour flavor using a grain-derived raw material. The present invention relates to a non-alcoholic beer-taste beverage having an alcohol content of less than 1.0%, the non-alcoholic beer-taste beverage containing a glycated protein which is a grain-derived protein, has a glycated amino group of lysine, and has a molecular weight of 35 to 50 kDa.

The present invention pertains to production of special whey protein nanogels by denaturation of whey protein and furthermore to the resulting whey protein nanogels, and their use in food products, such as beverages. The present whey protein nanogels contribute with an extraordinarily low viscosity contribution when used in high concentration in beverage and liquid products which is a clear indication of their uniqueness.

The present invention pertains to production of special whey protein nanogels by denaturation of whey protein and furthermore to the resulting whey protein nanogels, and their use in food products, such as beverages. The present whey protein nanogels contribute with an extraordinarily low viscosity contribution when used in high concentration in beverage and liquid products which is a clear indication of their uniqueness.

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.

The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.

The present disclosure provides a novel and gentle process for producing oat-based products containing oat proteins that have good functional properties, including solubility, emulsifying, foaming and gelling properties. This process includes hydrolysis to break down carbohydrates, physical separation to remove insoluble fibers, and membrane filtration to concentrate oat proteins by the removal of sugars. The method can include providing an oat mixture; hydrolyzing the oat mixture with an enzyme or a combination of enzymes; physically separating an insoluble material from the hydrolyzed oat mixture to form a soluble hydrolyzed oat mixture; applying membrane filtration to the soluble hydrolyzed oat mixture using a membrane having molecular weight cut-offs (MWCO) greater than 100 kDa.

The present disclosure provides a novel and gentle process for producing oat-based products containing oat proteins that have good functional properties, including solubility, emulsifying, foaming and gelling properties. This process includes hydrolysis to break down carbohydrates, physical separation to remove insoluble fibers, and membrane filtration to concentrate oat proteins by the removal of sugars. The method can include providing an oat mixture; hydrolyzing the oat mixture with an enzyme or a combination of enzymes; physically separating an insoluble material from the hydrolyzed oat mixture to form a soluble hydrolyzed oat mixture; applying membrane filtration to the soluble hydrolyzed oat mixture using a membrane having molecular weight cut-offs (MWCO) greater than 100 kDa.