Abstract: In one or more embodiments, a vegan cheese product may be produced. The process may comprise preparing an emulsion of a vegetable protein concentrate and an emulsifier, utilizing a two-step homogenization process.

Abstract: In one or more embodiments, a vegetable protein product may be produced utilizing an extrusion process. The process may comprise preparing an emulsion of a vegetable protein concentrate and an emulsifier, feeding a tangible mixture into the extruder, introducing the emulsion into the tangible mixture within the extruder to form a combined material, and pushing or driving the combined material through one or more holes at an end of the extruder into an ambient environment.

Abstract: The present invention is generally related to egg-substitute compositions and methods of making and using the same. The compositions according to the present invention may be a total replacement for fresh eggs in food products including bakery products, fermented doughs, cakes, pastries and sauces, as well as omelets, custards, mayonnaise, and waffles. The present compositions require no refrigeration, provide for a wide range of hydration, with extended shelf lives.