Abstract: Proposed are fermented plant proteins obtainable or obtained by the following steps (a) providing a plant protein source; (b) admixing the proteins from step (a) with water to obtain an aqueous protein phase; (c) admixing the aqueous protein phase from step (b) with microorganisms suitable for fermentation of proteins and/or with proteases; and (d) fermenting the aqueous protein phase from step (c) and optionally (e) inactivating and removing the microorganisms and/or enzymes and their use in vegan dairy substitutes.

Abstract: Proposed are fermented plant proteins obtainable or obtained by the following steps (a) providing a plant protein source; (b) admixing the proteins from step (a) with water to obtain an aqueous protein phase; (c) admixing the aqueous protein phase from step (b) with microorganisms suitable for fermentation of proteins and/or with proteases; and (d) fermenting the aqueous protein phase from step (c) and optionally (e) inactivating and removing the microorganisms and/or enzymes and their use in vegan dairy substitutes.

Abstract: There is proposed a vegan food product, in particular a vegan alternative to cheese, its method of production, and a comestible product comprising such a vegan food product.

Abstract: There is proposed a vegan food product, in particular a vegan alternative to cheese, its method of production, and a comestible product for hot consumption comprising such a vegan food product.