3459 ⎘
Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Sub-classes:A METHOD FOR OBTAINING A PLANT-BASED FOOD INGREDIENT
#2CAVITATION PROCESS FOR PLANT-BASED BEVERAGE PRODUCTION
#3PROCESS FOR PREPARING A LIQUID OAT BASE
#4EDIBLE OIL-IN-WATER (O/W) EMULSION COMPRISING PEA PROTEIN
#5VEGAN CREAMS AND ICE CREAMS
#6DRY AND SHELF-STABLE FERMENTED MILK PRODUCT
#7ANIMAL-FREE SUBSTITUTE FOOD PRODUCTS COMPRISING CELLULASE
#8COMPRESSED FORMED FOOD PRODUCTS AND METHODS OF MAKING
#9PLANT MILK PRODUCTION METHOD
#10FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#11Food Compositions Including Aragonite
#12PREPARATION OF FUNCTIONAL PROTEINS OF A MICROORGANISM WITH REDUCED LIPID AND/OR NUCLEIC ACID CONTENT
#13POTATO PROTEIN POWDERS
#14POTATO PROTEIN POWDERS
#15PLANT BASED ALLERGEN-FREE COFFEE CREAMER OR WHITENER COMPOSITION
#16PROTEIN SWEETENERS
#17Beverage Compositions Including Calcium Supplied From Aragonite And Methods Of Making The Same
#18PROCESS FOR PREPARING FERMENTED DAIRY PRODUCT ANALOGUE WITH NON-DAIRY INGREDIENTS COMPRISING BETA-GLUCANS
#19Oat-based dispersions, food products, and processes for making the same
#20LIQUID OAT COMPOSITION AND METHOD FOR PRODUCTION THEREOF
#21LACTOCOCCUS LACTIS SUBSP. LACTIS CAB701 HAVING ANTIOBESITY AND IMMUNE-PROMOTING ACTIVITIES AND USES THEREOF
#22A MIXED PROCESS AND SYSTEM FOR PREPARING A LIQUID OAT BASE OR DRINK FROM AN OAT DERIVED MATERIAL
#23Dairy-Like Compositions
#24METHOD FOR OBTAINING A LIQUID FOOD PRODUCT AND LIQUID FOOD PRODUCT OBTAINED THEREOF
#25METHOD FOR PRODUCING PLANT-BASE DRINK OR FOOD AND ENZYMATIC AGENT FOR REDUCING SACCHARIDE
#26LACTOCOCCUS STRAINS
#27Beverage compositions including calcium supplied from aragonite and methods of making the same
#28MODIFIED LIQUID OAT BASE
#29OIL-IN-WATER TYPE EMULSION
#30DRY AND SHELF-STABLE FERMENTED MILK PRODUCT
#31FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT
#32METHOD FOR PRODUCING BEVERAGES BASED ON EGG WHITE
#33METHOD FOR PRODUCING PLANT PROTEIN-PROCESSED PRODUCT HAVING IMPROVED FOOD TEXTURE
#34Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#35Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#36FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT
#37FOOD OR BEVERAGE INGREDIENT COMPOSITION
#38METHOD FOR MANUFACTURING PROCESSED OAT FOOD, BEVERAGE OR FOOD MATERIAL
#39WHIPPABLE COMPOSITION II
#40PROCESSED DAIRY-TYPE FOOD PRODUCTS
#41FLAVORED FIBER BLENDS AND THEIR COMESTIBLE USE
#42METHOD FOR MANUFACTURING PROCESSED HEMP BEVERAGE/FOODSTUFF OR FOODSTUFF MATERIAL
#43OIL-IN-WATER EMULSION CONTAINING INTERESTERIFIED OIL AND/OR FAT
#44METHOD FOR PRODUCING PLANT-BASED MILK-FERMENTED LIQUID
#45LACTIC ACID BACTERIAL STRAINS WITH IMPROVED TEXTURIZING PROPERTIES
#46NON-DAIRY FERMENTED FOOD PRODUCT
#47BATCH PRODUCTION OF PLANT MILK
#48COMPOSITION CONTAINING DECOMPOSITION PRODUCT OF YEAST CELL WALL, METHOD FOR PRODUCING SAME, AND USE THEREOF
#49Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#50WHIPPABLE COMPOSITION II
#51DAIRY-LIKE COMPOSITIONS AND RELATED METHODS
#52PROCESSED HEMP PROTEIN-INCLUDING LIQUID COMPOSITION AND PRODUCTION METHOD THEREFOR
#53FIBER BLENDS, SWEETENED FIBER BLENDS, AND THEIR COMESTIBLE USE
#54SYSTEM AND METHOD FOR PROTEIN SELECTION
#55FOOD COMPOSITIONS COMPRISING METHYLOCOCCUS CAPSULATUS PROTEIN ISOLATE
#56METHOD FOR PRODUCING FERMENTED FOOD OR BEVERAGE, AND ANAEROBIC FERMENTATION METHOD
#57CREAMER
#58FROZEN PLANT-BASED PORTIONED MILK CONCENTRATE AND METHODS OF PREPARATION THEREOF
#59Food materials comprising filamentous fungal particles and membrane bioreactor design
#60Method for obtaining a liquid food product and liquid food product obtained thereof
#61Food materials comprising filamentous fungal particles and membrane bioreactor design
#62Food materials comprising filamentous fungal particles and membrane bioreactor design
#63Food materials comprising filamentous fungal particles and membrane bioreactor design
#64METHOD FOR PRODUCING PROCESSED PLANT-BASED PROTEIN-CONTAINING LIQUID COMPOSITION
#65Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#66BOBA WITH IMPROVED FLAVOR AND COLOR FEATURES AND METHODS OF MAKING AND USING SAME
#67Beverage compositions including calcium supplied from aragonite and methods of making the same
#68Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#69Food components having high protein content
#70METHOD FOR PRODUCING PLANT-BASED MILK FERMENTATION PRODUCT
#71MICROCROP-DERIVED ELECTROLYTE DRINK, DRIED BASE POWDER, AND MILK, AND METHODS FOR GENERATING THE SAME
#72A PROCESS FOR PREPARING A PLANT PROTEIN CONTAINING LIQUID
#73A MILK ANALOGUE PRODUCT COMPRISING CEREAL AND LEGUME
#74A MILK ANALOGUE PRODUCT COMPRISING CEREAL AND OILSEEDS
#75System and method for protein selection
#76COMPOSITIONS AND METHODS FOR PHOSPHORYLATED CONSUMABLES
#77MATERIALS AND METHODS FOR PROTEIN PRODUCTION
#78EDIBLE FUNGI
#79COMPOSITION FOR THE PREPARATION OF A BEVERAGE BASED ON OAT
#80CHEESE AND YOGURT LIKE COMPOSITIONS AND RELATED METHODS
#81SPIRULINA DIGESTIBLE AND BIOAVAILABLE PROTEIN MILK COMPOSITION
#82USE OF PHYTASE TO OBTAIN IMPROVED FOOD
#83Beverage compositions including calcium supplied from aragonite and methods of making the same
#84SOLUBLE RICE FLOUR COMPOSITIONS
#85Dairy-like compositions and related methods
#86FOOD COMPOSITION
#87Food materials comprising filamentous fungal particles and membrane bioreactor design
#88Plant based allergen-free coffee creamer or whitener composition
#89FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#90OAT-BASED LIQUID HAVING ENHANCED FOAMING AND WELL-BALANCED TASTE QUALITY PROPERTIES, AND IMMUNOMODULATORY EFFICACY, PROCESS FOR PREPARING THE SAME BY QUADRI-ENZYME HYDROLYSIS AND USE OF THE SAME
#91Food materials comprising filamentous fungal particles and membrane bioreactor design
#92Yogurt product from high starch fruits
#93Beverage compositions including calcium supplied from aragonite and methods of making the same
#94PLANT BASED MILK COMPRISING PROTEIN HYDROLYSATE AND DIVALENT CATION COMPOSITIONS HAVING IMPROVED TASTE AND STABILITY
#95Myceliated vegetable protein and food compositions comprising same
#96LIQUID OAT BASE
#97MILK SUBSTITUTE
#98MILK SUBSTITUTE
#99NON-DAIRY ANALOGS WITH SUCCINYLATED PLANT PROTEINS AND METHODS USING SUCH PRODUCTS
#100Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#101Food materials comprising filamentous fungal particles and membrane bioreactor design
#102Consumables
#103PLANT-BASED PRODUCT AND PROCESS
#104Refiner for lactose and high lactose products
#105Vegan potato emulsion
#106Product analogs or components of such analogs and processes for making same
#107Food materials comprising filamentous fungal particles and membrane bioreactor design
#108MIXTURE AND FOOD PRODUCT LOW IN POTASSIUM, SODIUM AND PHOSPHORUS
#109RICE MILK USING RICE PROTEIN AND METHOD FOR PREPARING THEREOF
#110Press assembly for plant-based milk
#111PRE-WORKOUT COFFEE CREAMER COMPOSITION
#112METHOD AND COMPOSITION COMPRISING HYDROLYZED STARCH AND STABILIZERS
#113Consumables
#114Plant based allergen-free coffee creamer or whitener composition
#115LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS
#116METHOD AND SYSTEM FOR MANUFACTURING VEGETABLE SUBSTITUTE MILK
#117Pure Collagen Milk Powder and Preparation Method Thereof
#118Manufacture of a cereal-based lactic acid-fermented product
#119Soy milk having suppressed grassy smell, and method for producing same
#120Consumables
#121Cannabinoid enriched creamer composition
#122Lactic acid bacteria-fermented soybean foodstuff, and lactic acid bacteria for lactic acid bacteria-fermented soybean foodstuff
#123NUTRITIONAL FORMULATIONS COMPRISING A PEA PROTEIN ISOLATE
#124POTATO PROTEIN POWDERS
#125ANTI-OVERFLOW CONTROL METHOD FOR CONTROLLING A FOOD PROCESSOR AND THE FOOD PROCESSOR THEREOF
#126Method and apparatus for making cereal flakes
#127Yogurt product from high starch fruits
#128LIQUID OAT BASE
#129LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS
#130Use of glycosidase in preparation of a milk product
#131CREAMER COMPOSITION COMPRISING PLANT PROTEIN MICROPARTICLES
#132Liquid oat base
#133FUNCTIONAL FOODS CONTAINING BACILLUS COAGULANS AND NON-DAIRY MILK-LIKE COMPOSITIONS
#134Method and apparatus for making cereal flakes
#135GLUTINOUS MILLET NUTRITION MILK AND PREPARATION METHOD THEREOF
#136Functional food preparation and use thereof
#137Use of glycosidase in preparation of a milk product
#138Method and apparatus for making cereal flakes
#139Soymilk with Additive of Vitamin C, Vitamin C salt or Vitamin C Stereoisomer
#140Oligo-saccharide enhanced oat-based drink for treating hyperlipidaemia and hyperglycemia and improving gastrointestinal function and process for preparing the same by tri-enzyme hydrolysis and micro-particle milling
#141COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF
#142Oligo-saccharide enhanced oat-based drink for treating hyperlipidaemia and hyperglycemia and improving gastrointestinal function and process for preparing the same by tri-enzyme hydrolysis and micro-particle milling
#143NUTRITIONAL SUPPLEMENT WITH SPECIFIC AMINO ACID PROFILE
#144Lipid-Rich Microalgal Flour Food Compositions
#145Non-carbohydrate foaming compositions and methods of making the same
#146Oil-free shelf stable liquid creamers
#147LOW PROTEIN AND PROTEIN-FREE LIQUID, LIQUID CONCENTRATE AND POWDER CREAMERS, AND PROCESS OF MAKING THEREOF
#148PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME
#149COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF
#150IMPROVED EDIBLE COMPOSITIONS AND METHOD FOR PREPARING IT
#151MILK REPLACER
#152Edible fungi
#153Non-protein foaming compostitions and methods of making the same
#154PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME
#155Composition for replacing milk powder
#156Aseptic liquid non dairy creamer
#157Stabilized edible foams
#158Whole grain non-dairy milk production, products and use
#159Symbiotic food products comprising oats and methods for manufacturing the same
#160Composition for replacing milk powder
#161Non-protein foaming compositions and methods of making the same
#162Non-carbohydrate foaming compositions and methods of making the same
#163Yogurt products and method of preparation
#164Potato protein powders
#165Filtration method for producing value added products from rice bran
#166Filtration method for producing value added products from rice bran