Abstract: An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process. The whey protein cream has been found to found to function as a source of protein in the analogue cheese and provide emulsification properties to the other constituent ingredients incorporated into the analogue cheese composition. Accordingly, in some formulations, the analogue cheese composition may include a comparatively low amount of casein protein, with the whey protein cream functionally compensating for the removed casein protein.

Abstract: The present disclosure relates to low density, high protein, ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.

Abstract: The present disclosure relates to high protein, ready-to-eat flattened food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by dry weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.

Abstract: A dough composition can be formulated using a whey protein cream ingredient to reduce or replace certain emulsifying agents while maintaining or extending the shelf-life of the final baked food product. The whey protein cream may further be used to reduce or replace additional protein ingredients used in dough formulations. In some formulations, the dough composition may include a comparatively low amount of emulsifying agent or a casein salt, while other formulations are substantially free of an emulsifying agent or casein salt. The inclusion of whey protein cream may beneficially maintain freshness and shelf-life of baked food products from the dough compositions.

Abstract: A high-fat flour replacement includes a fat, an emulsifier, a protein, a starch and a soluble fiber. In preferred embodiments, the high-fat flour replacement is a finely ground particulate “flour”. The high-fat flour replacement can have a macronutrient profile analogous to that of almond flour. A process for producing a high-fat flour replacement includes a step of forming an emulsion including a fat, water and an emulsifier and a step of combining the emulsion with a blend of dry ingredients to form a composition (e.g., using an extruder). The blend of dry ingredients includes a protein, a starch and a soluble fiber. In preferred embodiments, the composition is processed in an extruder to form an extruded material (e.g., in the form of pellets). The fat in the emulsion becomes trapped in the composition during extrusion. In preferred embodiments, the extruded material is then dried and milled/ground to form flour-sized particulates.

Abstract: An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process. The whey protein cream has been found to found to function as a source of protein in the analogue cheese and provide emulsification properties to the other constituent ingredients incorporated into the analogue cheese composition. Accordingly, in some formulations, the analogue cheese composition may include a comparatively low amount of casein protein, with the whey protein cream functionally compensating for the removed casein protein.

Abstract: A pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.