Abstract: The present invention relates to a non-casein cheese analogue composition. In particularly the invention relates to a non-casein cheese analogue composition comprising water, fiber, starch, plant protein, lipid and whey protein.

Abstract: The present invention relates to a non-dairy cheese analogue composition. In particularly the invention relates to a non-dairy cheese analogue composition comprising water, fiber, starch, plant protein, lipid and gum.

Abstract: The invention relates to a method of making an egg analogue powder, said method comprising heating a legume flour or legume protein concentrate to a temperature between 100 to 140° C., preferably to about 120° C., wherein the legume flour is preferably a soybean flour, and wherein the legume flour or legume protein concentrate after the heating step has a) a loss factor (tan ?) of between 0.1 and 0.2, a G? of between 2000 to 8000 Pa, and a G? of between 400 and 1500 Pa when measured at 8 wt % protein concentration, at a frequency of 1 Hz, strain of 0.5% and at 30° C. after heating a dispersion of the heated legume flour or legume protein concentrate to at least 95° C.; and b) a moisture content lower than 2.5%; and c) a water activity (aw) less than 0.6.

Abstract: The present invention relates to a vegan egg analogue product, said product comprising an emulsion having between 10 to 43 wt. %, preferably between 15 to 40 wt. % legume protein on a dry basis, between 50 to 85 wt. %, preferably between 58 to 81 wt. % vegetable fat on a dry basis, and optionally between 0.02 to 10 wt. % of a polysaccharide on a dry basis, wherein said legume protein is preferably soy protein isolate, and wherein said emulsion has a fat to protein ratio of between 1.2 to 8.5, preferably between 1.5 to 3.0.

Abstract: The present invention relates to a method of making a plant based product, said method comprising a) mixing in water a cold set gelling dietary fibre, preferably psyllium fibre; a heatset gelling plant based ingredient, preferably flour; and op-tonally calcium salt to form a binder aqueous phase; b) adding lipid to the binder aqueous phase and homogenizing to form an emulsion gel binder; and c) mixing plant extract and/or vegetables, cereals and legumes with the emulsion gel binder, and molding and cooking to form a plant based product.

Abstract: The present invention relates to a method of making a meat analogue, said method comprising a) mixing in water a cold set gelling dietary fibre, preferably psyllium fibre; a heat-set gelling plant based ingredient, preferably flour; and optionally calcium salt to form a binder aqueous phase; b) adding lipid to the binder aqueous phase and homogenizing to form an emulsion gel binder; and c) mixing plant extract with the emulsion gel binder, optionally adding solid fat, and optionally molding to form a meat analogue.

Abstract: The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.

Abstract: The present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a bacon analogue product and method of making thereof.

Abstract: The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.

Abstract: The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78 wt % of oil or fat (by weight of total lipid-fiber powder) and 22 to 60 wt % of a vegetable fiber (by weight of total lipid-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20° C. below 12 wt %.

Abstract: The present invention relates to a process for making a pet food composition comprising a red seaweed as a natural gelling agent with enhanced palatability. The compositions of the invention can be devoid of commonly used, chemically treated gelling agents such as carrageenan, alginate, agar, gellan gum.

Abstract: The present invention relates to a non-dairy cheese composition comprising dietary fiber; non-animal protein, calcium and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of more than 45 wt % and less than 60 wt %. The invention also relates to a method preparing such compositions and uses thereof.

Abstract: The present invention relates to a process for making a plant-based product, comprising mixing vegetables, legumes and/or cereals and optionally a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the vegetables, legumes and/or cereals and binding agent, and optionally plant extract, and molding into a shape. A plant-based product obtained by the process of the invention is also provided.

Abstract: The present invention relates to a process for making a meat analogue product, comprising hydrating a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the plant extract and binding agent, and molding into a shape. A meat analogue product made by the process is also provided.

Abstract: The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives. The composition of the invention is free of cholesterol, low in saturated fats and methods for making them. In a particular aspect of the present invention, the non-dairy food composition is employed as an animal fat substitute to mimic the appearance and texture of adipose tissue as well as appealing mouthfeel and texture in meat-analogues.

Abstract: The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives comprising modified starches, hydrocolloids, emulsifiers, whitening agents, plasticizers and anti-caking agents. The invention also relates to a method preparing such compositions and uses thereof.

Abstract: The present invention relates to a hard non-dairy cheese composition comprising dietary fiber; flour, non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of less than 45 wt %. The invention also relates to a method preparing such compositions and uses thereof.

Abstract: The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.

Abstract: The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.

Abstract: The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20° C. of at least 12.1 wt % (by weight of total fat).