Abstract: Bakery products having little or 0 net carbohydrates are described herein, as are methods of making such bakery products (e.g., dough and bread).

Abstract: Bakery products having little or 0 net carbohydrates are described herein, as are methods of making such bakery products (e.g., dough and bread).

Abstract: One variation of a non-dairy milk product includes: a first portion of a starch; a second portion of plant-extracted proteins; a first amount of a first enzyme configured to catalyze hydrolysis of a first proportion of the first portion of the starch into sugar units; a second amount of a second enzyme configured to catalyze hydrolysis of a second proportion of the second portion of plant-extracted proteins into amino acids; and a third amount of a third enzyme configured to catalyze synthesis of protein bonds between plant-extracted proteins in a third proportion of the second portion of the plant-extracted proteins to form a protein matrix.

Abstract: The present disclosure provides taste-modifying polypeptides and methods of producing the same. In some cases, the taste-modifying polypeptides may be produced recombinantly. In some cases, the taste-modifying polypeptides comprise a miraculin protein or a brazzein protein. The taste-modifying polypeptides may be provided in various formulations for human consumption.