The present invention relates to beverages, in particular to a paste for preparing a beverage. Further aspects of the invention are the use of a paste to prepare a beverage and a process for preparing a paste.

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 emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

The present invention provides a non-dairy, chickpea-based alternative milk. More particularly, the present invention discloses a barista milk alternative comprising chickpea isolate. Said milk alternative does not exhibit curdling when used to making coffee, is highly nutritious and resembles bovine milk in terms of organoleptic properties. Additionally, the present invention provides a method for producing a non-dairy, chickpea-based barista milk alternative, which does curdle when used to making coffee.

The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01-10 wt. % of a plant-based-protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.

A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

Provided herein are processes to ferment sweet potatoes and the dairy alternative food products produced thereof. Sweet potatoes and water are blended to obtain a smooth sweet potato mixture and then optionally strained. The mixture is optionally pasteurized and cooled to an incubation temperature to enable the addition of live cultures of fermentation microbes which create the characteristic aroma and sour tang of a fermented dairy product. The product is then subsequently refrigerated for storage. In other embodiments the process relies on wild type fermentation without the addition of commercially prepared or other prepared live microbes. Additives and foods can be incorporated during various stages of the processes.

The present invention provides plant-based dairy substitutes and methods thereof. Those substitutes may be a cheese substitute, a yogurt substitute, a coffee creamer substitute and more. The present invention discloses a plant cell culture, preferably, carrot cells, which expresses transgenic casein proteins. This unique casein-expressing culture is then transformed into a slurry, which serves as the platform for the production of the plant-based dairy substitutes. Furthermore, those dairy substitutes are highly nutritious, as they contain beneficial ingredients derived from the plant cells (such as beta-carotene) in addition to high protein (casein) content. The application of carrot cell slurry containing casein proteins to those dairy substitutes provides organoleptic and physicochemical properties enhanced or similar to conventional dairy products. The carrot cells expressing casein proteins can be conserved in a powder form, as the plant cells successfully encapsulate the casein proteins, thus protecting them from physicochemical conditions, such as spray drying.

Disclosed herein are plant-based whippable topping emulsions. In particular, described herein are plant-based emulsions that do not contain any of the eight major food allergens. In addition to plant-based products, the emulsions may generally contain vegetable oil and one or more other components such as surfactants, sugar, stabilizers, thickeners, and flavoring. Also disclosed herein are methods of making and methods of using the plant-based milk whippable topping emulsions.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.