Abstract: A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

Abstract: The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material and Brassicaceae seed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.

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: A method for producing a nutritional composition comprising the steps: (a) providing a solution comprising at least one mineral for a nutritional composition; (b) adding at least one potato protein to the solution of step (a); (c) adding at least one carbohydrate and/or at least one fat to the solution of step (b); and (d) spray drying the solution of step (c).

Abstract: A method for producing a nutritional composition comprising the steps: (a) providing a solution comprising at least one mineral for a nutritional composition; (b) adding at least one potato protein to the solution of step (a); (c) adding at least one carbohydrate and/or at least one fat to the solution of step (b); and (d) spray drying the solution of step (c).

Abstract: An infant formula comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein.

Abstract: The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material and Brassicaceae seed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.

Abstract: The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a gluten-free biscuit dough and a process for manufacturing a gluten-free biscuit.

Abstract: The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free bread comprising starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a process for manufacturing gluten-free bread, a gluten-free food product and a gluten-free dough.

Abstract: The present invention relates to use of plant protein microparticles as whitening agents in creamer compositions. The invention also relates to a method of producing a creamer composition, and a method of preparing a beverages composition.

Abstract: Meat pet food products that lack wheat gluten and methods for making same are provided. The meat pet food products and methods for making same use (i) canola protein isolate, (ii) a combination of flaxseed meal and canola protein isolate, or (iii) a combination of flaxseed meal and egg white to replace the wheat gluten without negatively affecting the product structure, appearance and palatability. The meat pet food products are preferably emulsified products, such as meat analog chunks. The egg white is preferably spray dried egg white. The canola protein isolate, combination of flaxseed meal and canola protein isolate, or combination of flaxseed meal and egg white can replace the wheat gluten in a 1:1 weight basis or less. The meat pet food product does not contain wheat gluten and preferably does not contain any gluten.

Abstract: The present invention relates to the field of electrostatic complexes. Embodiments of the present invention relate to food-grade electrostatic complexes containing at least one milk protein and at least one glucosinolate and to the uses of such complexes, e.g., to reduce the perceived bitterness of glucosinolates and/or to form and stabilize emulsions and/or foams.

Abstract: The present invention relates to the field of complexes. Embodiments of the present invention relate to food-grade covalent complexes containing at least one milk protein and at least one ITC-compound and to the uses of such complexes, e.g., to reduce the perceived pungency of ITC-compounds, to produce antimicrobial effects and/or to form and stabilize emulsions and/or foams.