Abstract: The storing device comprises a segment of a mesh material and an end for securing the mesh material. The secured mesh material is suitable for storing various items. The food product comprises a cooking apparatus and a foodstuff. The cooking apparatus comprises a steam permeable component for steam cooking a foodstuff. The cooking apparatus may further comprise a bag and/or a packet for steaming the foodstuff. The cooking apparatus allows concurrent steaming of the steam permeable component and the packet and/or the bag for steaming the foodstuff to substantial simultaneous steaming completion.

Abstract: A membrane filtered soy protein isolate or concentrate can readily be blended with and hydrated by a dairy product, which is preferably liquid, such as milk and/or cream, at relatively low temperatures, e.g. below 30° C. or even below 8° C. The resulting blend can then be acted upon by a yoghurt-forming microorganism to produce a yoghurt-type product, which is comparable with an all dairy yoghurt in taste and mouthfeel.