Abstract: The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives. The composition of the invention is free of cholesterol, low in saturated fats and methods for making them. In a particular aspect of the present invention, the non-dairy food composition is employed as an animal fat substitute to mimic the appearance and texture of adipose tissue as well as appealing mouthfeel and texture in meat-analogues.

Abstract: The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced bread dough product as well as baked dough products prepared by said method.