Abstract: The present invention relates to ready-to-drink formulations, processes for making such formulations, and the use of a transglutaminase and an amylase to reduce the viscosity of such formulations.

Abstract: The invention relates to a process for preparing a plant protein containing liquid from a defatted oleaginous plant, comprising the following steps: a) Forming a suspension of the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: —at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, —at least one transglutaminase, said enzymes being used successively or simultaneously; c) Recovering the plant protein containing liquid obtained in step b). The Invention also relates to a plant protein containing liquid, obtained according to said process and a protein-rich food product, comprising the plant protein containing liquid obtained according to the above process.

Abstract: The present invention relates to cocoa and/or malt beverage products comprising isomaltooligosaccharides and methods of producing such products. The products may be reduced in sugar compared to conventional cocoa and/or malt beverage products while providing a similar sweetness, texture and taste as the conventional products.

Abstract: The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a hydrolyzed coconut product and to a process to prepare such a product. The hydrolyzed coconut product may be prepared by a process comprising an enzymatic hydrolysis of coconut kernels and the liquefaction of the coconut kernels. The process of the present invention comprises the steps of enzymatically hydrolyzing grated coconut kernels; liquefying the coconut kernels; and spray drying the hydrolyzed and liquefied coconut kernels. Advantageously, the subject matter of the present invention allows it, for example, to use unprocessed coconut kernels rather than coconut milk and coconut flour to prepare the hydrolyzed coconut product.

Abstract: The present invention relates to a food or beverage ingredient produced from enzymatically hydrolysed cereal, a method of producing such an ingredient by contacting a slurry of cereal bran with an enzyme composition comprising xylanase, alpha-amylase, beta-glucanase, cellulase and endoprotease. The invention also relates to a beverage creamer composition comprising the food or beverage ingredient of the invention and a method of producing it.

Abstract: The present invention relates to a composition comprising at least one carrier comprising a polysaccharide, at least one antioxidant and at least one amino acid selected from cysteine, lysine, alanine and arginine. It also relates to the use of such a composition for the protection of microorganisms during drying, storage and/or reconstitution, to a culture powder, to a process of making the culture powder and to products comprising the culture powder.

Abstract: The invention relates to a process for preparing a protein containing fermented plant based product yoghurt analogue liquid from a defatted oleaginous plant, characterized in that it comprises the following steps: a) Forming a suspension comprising the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: —at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, —optionally one transglutaminase, —at least one glycosidase, said enzymes being used successively or simultaneously; c) Homogenizing at a pressure higher than 30 bar to obtain a protein containing plant based product, d) Optionally recovering the plant protein containing plant based product obtained in step c); e) Heating the plant based product to a temperature from 80° C. to 140° C.

Abstract: The present invention relates to a coffee beverage product comprising 1 to 25 wt.% of coffee solids; 1-11 wt.% of milk protein; 0.01-3 wt.% galactose and 0.5-15 wt.% galactooligosaccharide. The present invention further relates to a method of preparing such a coffee beverage product.

Abstract: The invention relates to a process for preparing a plant protein containing liquid from a defatted oleaginous plant, comprising the following steps: a) Forming a suspension of the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: — at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, — at least one transglutaminase, said enzymes being used successively or simultaneously; c) Recovering the plant protein containing liquid obtained in step b). The Invention also relates to a plant protein containing liquid, obtained according to said process and a protein-rich food product, comprising the plant protein containing liquid obtained according to the above process.

Abstract: The present invention relates to a method for treatment of a plant-based protein-containing composition comprising the steps of subjecting the protein-containing composition to a protein-deamidase treatment and to high-pressure homogenization. The invention further concerns a plant-based protein-containing composition that can be obtained by the inventive method as well as the use of the plant-based protein-containing composition obtained by the inventive method as a food, a food additive, or a starting material for the production of food.

Abstract: The present invention relates to ready-to-drink formulations, processes for making such formulations, and the use of a transglutaminase and an amylase to reduce the viscosity of such formulations.

Abstract: The present invention relates to a composition comprising at least one carrier comprising a polysaccharide, at least one antioxidant and at least one amino acid selected from cysteine, lysine, alanine and arginine. It also relates to the use of such a composition for the protection of microorganisms during drying, storage and/or reconstitution, to a culture powder, to a process of making the culture powder and to products comprising the culture powder.

Abstract: A composition includes at least one carrier containing a polysaccharide, at least one antioxidant and at least one amino acid selected from cysteine, lysine, alanine and arginine. Such a composition can be used for protection of microorganisms during drying, storage and/or reconstitution. A culture powder, a process of making the culture powder, and products containing the culture powder are also disclosed.

Abstract: The present invention relates to cocoa and/or malt beverage products comprising isomaltooligosaccharides and methods of producing such products. The products may be reduced in sugar compared to conventional cocoa and/or malt beverage products while providing a similar sweetness, texture and taste as the conventional products.

Abstract: The present invention relates to a cereal product comprising a fermented slurry of rice flour made from koji rice (fermented rice). The fermented rice flour provides a natural and mild sweetness and glue for binding but is not too sticky during coating. The use of the slurry allows for a reduction/removal of added (refined) sugar in the final product because the fermented cereal slurry brings natural sweetness.

Abstract: A composition includes at least one carrier containing a polysaccharide, at least one antioxidant and at least one amino acid selected from cysteine, lysine, alanine and arginine. Such a composition can be used for protection of microorganisms during drying, storage and/or reconstitution. A culture powder, a process of making the culture powder, and products containing the culture powder are also disclosed.

Abstract: The present invention relates to a composition comprising at least one carrier comprising a polysaccharide, at least one antioxidant and at least one amino acid selected from cysteine, lysine, alanine and arginine. It also relates to the use of such a composition for the protection of microorganisms during drying, storage and/or reconstitution, to a culture powder, to a process of making the culture powder and to products comprising the culture powder.

Abstract: The present invention relates to a method of producing a coffee extract wherein coffee beans are contacted with cellulase and xylanase.

Abstract: The present invention relates to a composition comprising at least one carrier comprising a polysaccharide, at least one antioxidant and at least one amino acid selected from cysteine, lysine, alanine and arginine. It also relates to the use of such a composition for the protection of microorganisms during drying, storage and/or reconstitution, to a culture powder, to a process of making the culture powder and to products comprising the culture powder.

Abstract: The present invention relates generally to compositions with a health benefit. In particular, the invention relates to bacterial preparations of Lactobacillus plantarum CNCM I-4026 (NCC 2936). An aspect of the invention is a composition for use in the treatment or prevention of skin infections comprising a bacterial preparation of Lactobacillus plantarum CNCM I-4026. A further aspect is a cosmetic composition comprising a bacterial preparation of Lactobacillus plantarum CNCM I-4026.