Abstract: The present invention relates to a method of producing a stacked, sliced food analogue. The invention finds utility in the field of food production, in particular in the field of production of plant-based food analogues, and specifically plant-based cheese analogues.

Abstract: There is disclosed a composition for forming a conformal gel coating to protect a substrate from various environments, wherein the composition comprises at least one film former, at least one additive and optionally at least one solvent. The composition is deformable, flowable, electrically insulating, and does not contain fluorine when applied as a coating. Gel coatings, methods of applying such coating to substrates, as well as the coated substrates are also disclosed. Non-limiting examples of such substrates include a printed circuit board, an assembled electronic device or an automotive part.

Abstract: The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention provides a food glaze coating composition that is egg-free, non-dairy, and non-protein (non-allergenic) and ready-to-use for food products such as baking products and having desirable functionalities.

Abstract: An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A water binding system comprises from 0.05% to 1.5% by weight of alginate, from 0.5% to 5.0% by weight of gelatin and a calcium source material such as calcium salts or milk protein to stabilize the spread. From 2% to 12% by weight of a soluble vegetable fibre may also be used as part of the water binding system. The spread may include up to 40% added fat.