The invention pertains to a cheese analogue, comprising water, a root or tuber starch, native potato protein and a fat component. The cheese analogue of the invention has an improved stretch and body, and less off-taste, than known imitation cheese types. The invention further pertains to a method of making said cheese analogue, as well as to food products comprising the cheese analogue.

The subject of the invention is a homogenised product for particular nutritional uses wherein protein present in this product comes from chicken egg albumin with an addition of a small amount of protein hydrolysates with a high degree of hydrolysis in the form of collagen hydrolysate. The product is addressed to people who are on a special health diet, especially lactose- and glucose-free as well as on a sports diet. Depending on the kind of additives and functional substances that are added to it, the product may have the form of a thick, semi-liquid sauce, pudding, cheese alternative dessert, or semi-liquid substance that may be used to produce formed cold meat alternatives.

A fermented product selected from yogurt, yogurt drink, smoothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

A β-glucan-containing fat and oil composition of the invention which contains β-glucan of microorganism origin or basidiomycete origin. The β-glucan -containing fat and oil composition of the invention has β-glucan uniformly dispersed in a food without worsening the texture, taste etc. of the food. The novel microorganism of the invention can efficiently produce β-glucan which has a high activity and favorable qualities as β-glucan of microorganism origin as described above from less expensive saccharides such as sucrose at a high production speed.

The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylopectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses.

L'invention concerne un produit alimentaire à base de lait végétal et son procédé de fabrication, ledit produit comprenant au moins un lait d'au moins une céréale chauffé, une poudre d'au moins une céréale identique ou différente de celle dudit lait de céréales et une purée ou une poudre d'au moins un oléagineux, et dont au moins 30% (m/m) par rapport aux fibres alimentaires totales sont apportées par la ou les céréales dudit lait.

The present invention discloses a method for preparation of a vegan cheese. The method includes obtaining a non-dairy milk and / or emulsion. The method further includes curdling the non-dairy milk / emulsion using at-least one plant-origin rennet to form a curd. Thereafter, the curd is ripened to obtain the vegan cheese. Optionally, the method further includes a step of processing the curd before ripening the curd.