Abstract: Food composition in the form of an oil-in-water emulsion, comprising: ?65 to 85 wt % of vegetable oil, ?Water, ?Plant protein in an amount of from 0.3 to 5 wt %, based on the weight of the composition, wherein more than 60 wt % of said plant protein, based on the weight of the plant protein, is plant albumin, wherein the pH of the composition is between 2 and 5.

Abstract: The invention relates to a ready-to-drink proteinaceous beverage having a pH of 3-7.5 and a G? from 0.01 Pa to 10 kPa at 20° C., said beverage comprising: •0.1-10 wt. % of vegetable protein; •0.01-2.0 wt. of amorphous cellulose microfibrils originating from defibrillated primary cell wall material, said amorphous cellulose microfibrils having a length of at least 0.5 ?m, a thickness of less than 50 nm, and having an average degree of crystallinity of less than 50%; •0-20 wt. % fat; and •at least 78 wt. % of water, wherein the beverages contains no dairy protein. This proteinaceous beverage combines excellent mouthfeel characteristics with high stability and desirable rheological properties.

Abstract: A combination of a container in which is disposed a liquid composition in the form of a beverage or liquid food and a drinking straw comprises a hollow elongate tube through which liquid may be drawn by suction. The tube has an outer surface and an inner surface. The combination includes an iron component and an oxidisable oil. The iron component is disposed inside the drinking straw and the oxidisable oil is in the liquid composition. The straw alone is also an aspect of the invention.