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WO/2024/095804A1 |
The present invention provides: a storage deterioration suppressing agent for suppressing the deterioration in flavor of a food or a beverage that is intended to be stored for a certain period of time at a temperature ranging from 0°C t...
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WO/2024/089126A1 |
The present invention relates to a method for obtaining a plant-based food ingredient for a dairy alternative food product, where plant material is hydrolyzed at a temperature between 25°-60°C in the presence of a raw starch degrading ...
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WO/2024/090519A1 |
The purpose of the present invention is to provide a novel agent for enhancing saltiness or suppressing off-flavor, etc. The present invention relates to an agent for enhancing saltiness or suppressing off-flavor, etc., the agent conta...
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WO/2024/090424A1 |
The purpose of the present invention is to provide a novel means for improving the mouthfeel of a protein-containing ingredient and to provide a food/beverage product composition containing a protein-containing ingredient that has an exc...
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WO/2024/090385A1 |
The present invention addresses the problem of providing a packaged beverage, such as a latte-style beverage, which contains a plant milk and has good flavor. A Lactobacillus fermentation product of a plant extract that has been prepared...
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WO/2024/077846A1 |
A preparation method for an interface regulation-based flaxseed milk having pleasant flavor and functional activities, and a use of the flaxseed milk. The preparation method comprises the following steps: (1) pretreating flaxseeds by deg...
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WO/2024/072214A1 |
The present invention is in the field of a plant-based drink, and a method for producing such a plant-based drink. The drink contains at least one non-milk component as source of fats or proteins, wherein the source typically is one or m...
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WO/2024/062125A1 |
A process of preparing a shelf-stable liquid enteral nutritional composition, said process comprising the steps of providing an oil-in-water emulsion, sterilizing the emulsion by direct steam injection (DSI) to obtain a sterilized emulsi...
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WO/2024/064038A2 |
By integrating casein proteins with non-milk particles (for example, soy proteins), Glycelles achieve enhanced nutritional value, improved digestibility, and superior sensory attributes. This innovation addresses challenges associated wi...
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WO/2024/059052A1 |
A composition, comprising: two or more oligosaccharides selected from th egroup consisting of 2-fucosyllactose (2FL), 3-fucosyllactose (3FL), and 3-sialyllactose (3SL) is disclosed.
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WO/2024/058109A1 |
The purpose is to provide plant-derived milk having reduced floury tastelessness and modified palatability. The present technology provides: an enzyme agent for reducing the floury tastelessness of a plant-derived beverage or food or a...
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WO/2024/047084A1 |
The invention relates to a process for preparing a fermented plant composition having improved sensory and stability. The process includes the soaking of at least one integral oilseed in aqueous liquid followed by milling in presence of ...
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WO/2024/047085A1 |
The invention relates to a process for preparing a fermented plant composition containing oil bodies having improved sensory properties and stability. The process includes the soaking of at least one integral oilseed comprising oil bodie...
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WO/2024/038204A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using an amylase enzyme. The amylase enzyme may be at least partially denatured or may be present in an am...
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WO/2024/038202A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an...
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WO/2024/038201A1 |
A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme ...
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WO/2024/033232A1 |
A plant protein composition with improved mouthfeel is described in the present disclosure. The plant protein composition includes a non-polar phase comprising a vegetable oil and/or a medium-chain fatty acid; a polar phase comprising a ...
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WO/2024/032886A1 |
The present invention is directed to a novel protein glutaminase.
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WO/2024/030870A1 |
Improved acid- and high temperature-stable oleosome fractions from a plant source are described for edible applications as or in food products for human consumption, for example, in vegetable and nut milks and creamers, juices and soda b...
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WO/2024/030905A2 |
A solid oat milk alternative product is formed by mixing a dry base that includes about 60% to about 80% by weight of whole oat flour; about 0% to about 5% by weight of an emulsifier; about 0.1% to about 5% by weight of a stabilizer; abo...
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WO/2024/028454A1 |
The invention relates to a method for converting at least one raw material into at least one concentrate and/or one isolate: milling the raw material into a first flour and working the first flour. According to the invention, prior to th...
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WO/2024/023180A1 |
The present invention relates to an edible oil-in-water (o/w) emulsion comprising, based on the total weight of the emulsion, (a) from 50 to 80 wt% of an aqueous phase, (b) from 20 to 50 wt% of a vegetable lipid phase, and (c) from 0.25 ...
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WO/2024/018462A1 |
Systems and methods for manufacturing analogue products having at least one of the consistency, color, taste or nutritional content of the original product, comprising steps of: collecting predefined amounts of predefined raw materials; ...
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WO/2024/014779A1 |
The present invention relates to: a method for producing ultrafine soybean powder, in which, unlike existing production methods in which soybean hulls are recovered, whole soybeans are crushed, thus being nutritionally excellent and havi...
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WO/2024/008932A1 |
The invention relates to a non-fermented plant-based beverage, characterized in that it comprises one or more human milk oligosaccharides.
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WO/2024/004848A1 |
Provided is a technique for lessening a sugar in a vegetable food or beverage. Provided is an enzymatic agent for lessening a sugar in a vegetable food or beverage, said enzymatic agent containing a cyclodextrin producing enzyme, and a...
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WO/2023/235555A1 |
The disclosure relates to methods, systems and compositions for producing Buffalo milk, milk proteins and milk products. More specifically, the disclosure relates to methods systems, and compositions for continuously, batch-wise and semi...
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WO/2023/232295A1 |
The present invention relates to pea proteins having a milky aromatic profile, to a method for producing said pea proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives t...
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WO/2023/231364A1 |
The present invention relates to the field of multi-component recombinant food. Disclosed are hemp protein Pickering particles, and a preparation method therefor and an application thereof. The Pickering particles are prepared by an anti...
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WO/2023/230648A1 |
This invention provides a casein micelle composition containing amorphous calcium phosphate (CaP), wherein the casein micelle comprises at least one calcium sensitive casein, and wherein the casein micelle does not contain κ-casein. The...
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WO/2023/227755A1 |
Non-dairy and vegan edible emulsions, capable of being air-filled, the emulsions containing about 5.0 to about 40.0 wt% fat, about 0.20 to about 5.0 wt% protein, and a unique combination of emulsifiers. Methods of making such emulsions, ...
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WO/2023/222314A1 |
The invention relates to a tablet (2) consisting of pressed and dried plant parts of genuine nuts, kernels, cereals and/or further seeds, which, together with water, produces a milk substitute beverage. A method for producing a tablet (2...
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WO/2023/223794A1 |
A powdered fat/oil containing heat-denatured whey protein and a polyglycerol fatty acid ester having a degree of polymerization of 10 or more.
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WO/2023/217808A1 |
The present invention relates to a spray dried beverage or food powder comprising 10 – 35 wt. % pea protein, 2 – 15 wt. % other plant protein, 3 – 8 wt. %, preferably 4 - 5 wt. % fibers, selected from the group consisting of cereal...
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WO/2023/218346A1 |
The present invention relates to the area of preparing a variety of valuable products from hemp seeds. In particular, the present invention relates to process and system for preparing hemp milk, hemp oil, hemp proteins and optionally hem...
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WO/2023/217809A1 |
The present invention relates to a spray dried beverage or food powder comprising 12 – 45 wt. %, preferably 20 – 30 wt. % of plant protein, 3 – 40 wt. %, preferably 20 - 30 wt. % fibers, 0 – 30 wt. %, preferably 12 to 18 wt. % ve...
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WO/2023/205360A1 |
A plant-based baby food composition comprising a macronutrient profile, characterized by ratios of macronutrients relative to each other, that provides the macronutrition of human breast milk across different stages of the child's develo...
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WO/2023/201398A1 |
An apparatus, system and method for forming a plant based milk. The apparatus includes a base that is configured to receive a vessel and a mixing head configured to mix a liquid and a concentrate in the vessel. The mixing head may compri...
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WO/2023/194480A1 |
The invention relates to a process for treating a protein-containing composition. The process includes the provision of a protein-containing composition wherein the proteins comprise milk proteins and said milk proteins comprise at least...
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WO/2023/191693A1 |
The present invention relates to a vegan, non-dairy composition of an emulsion which may be used to form a whippable cooking cream and an ice- cream comprising 0.1-2 % by weight heat treated, dehydrated potato as a stabilizer; 8-40 % by ...
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WO/2023/191031A1 |
Provided is an oil-in-water type emulsion composition in which the emulsification is stabilized by pea protein and/or fava protein and sucrose fatty acid esters so as to achieve excellent stability during distribution. Use is made of an ...
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WO/2023/189087A1 |
Provided is a flavoring agent that can compensate for the reduction in thickness and richness occurring by substituting a dairy material by a vegetable material, in particular, a flavoring agent usable as a milk substitute. The present i...
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WO/2023/191026A1 |
One problem addressed by the present invention is to provide an emulsion composition whose quality is maintained even if the same is stored by freezing. This problem is solved by a protein which satisfies one of conditions (A) to (C), ...
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WO/2023/192627A1 |
The present disclosure relates generally to soybean products derived from high protein soybeans, and more specifically to soy milk compositions having high protein content and methods of preparing such soy milk compositions. The present ...
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WO/2023/190734A1 |
The present invention addresses the problem of providing a plant protein-containing liquid food that contains a salt-containing seasoning and that exhibits an excellent salt resistance and does not coagulate even when heated. It has be...
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WO/2023/183629A2 |
A method for generating a non-dairy base mixture includes: mixing an amount of salt and an amount of calcium into a volume of water to generate a first mixture; mixing an amount of starches, an amount of plant-extracted proteins, and an ...
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WO/2023/174784A1 |
The present invention relates to a creamer composition, particularly a creamer comprising hydrolysed barley and a method of producing the creamer.
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WO/2023/170252A1 |
The invention relates to a process for preparing a fermented dairy product analogue having reduced sliminess and/or stickiness while using non-dairy ingredients comprising beta-glucans. The process comprises the following steps. An edibl...
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WO/2023/166870A1 |
Provided is a plant raw material-containing packaged beverage which has a rich feeling like milk. The plant raw material-containing packaged beverage is produced by a method comprising: a step 1 for adding a plant raw material to a bever...
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WO/2023/168456A2 |
The present disclosure relates to microbial hosts and methods for biosynthesis of compositions comprising milk fat triglycerides.
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