3548 ⎘
Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
Sub-classes:MELTABLE PLANT-BASED CHEESE
#2VEGAN ALTERNATIVE TO CHEESE (II)
#3Process Recipe Cheese Product With Improved Melt And Firmness And Method For Manufacture
#4ANIMAL-FREE SUBSTITUTE FOOD PRODUCTS COMPRISING CELLULASE
#5OIL-IN-WATER-TYPE EMULSIFIED SEASONING
#6PLANT-BASED CHEESES AND PROCESSES FOR MAKING THE SAME
#7CHEESE SUBSTITUTE PRODUCT
#8CHEESE SUBSTITUTE PRODUCT
#9FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#10POTATO-BASED CHEESE ANALOGUE
#11STRUCTURED PROTEIN ISOLATES AND RELATED METHODS
#12Oat-based dispersions, food products, and processes for making the same
#13METHOD OF MANUFACTURING PLANT-BASED CHEESE
#14MYCELIAL FOOD SUBSTITUTE AND A METHOD OF ITS PRODUCTION
#15FUNCTIONALIZED, NON-DAIRY BASE MIXTURE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#16Dairy-Like Compositions
#17PROCESS FOR PREPARING VEGAN CHEESE PRODUCT AND VEGAN CHEESE PRODUCT OBTAINED BY SAID PROCESS
#18METHOD FOR MAKING VEGETABLE CHEESE USING ALMONDS
#19CHEESE ANALOGUE PRODUCT INCLUDING CORN PROTEIN ISOLATE
#20NOVEL BINDER
#21HARD CHEESE-LIKE COMPOSITION AND METHOD FOR PRODUCING THE SAME
#22A NON-DAIRY CHEESE ANALOGUE COMPOSITION
#23ALTERNATIVE DAIRY
#24FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT
#25PLANT-BASED CHEESE-STYLE PRODUCTS
#26FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT
#27FERMENTED PLANT PROTEINS
#28VEGETABLE CHEESE ANALOGUE
#29METHOD FOR MANUFACTURING CHEESE ANALOG USING ENZYME
#30DAIRY-ANALOGUE COMPOSITION
#31VEGETABLE MOULDED CHEESE-LIKE FOOD PRODUCT
#32FERMENTED PLANT PROTEINS
#33VEGETABLE CHEESE ANALOGUE
#34STRETCHABLE CHEESE ALTERNATIVE PRODUCING METHOD
#35EDIBLE NON-ANIMAL DAIRY SUBSTITUTE PRODUCT COMPRISING FIBROUS MYCELIUM AS PROTEIN AND INSOLUBLE FIBER COMPONENT AND METHODS OF PRODUCING SUCH
#36SYSTEM AND METHOD FOR PROTEIN SELECTION
#37CHEESE-ANALOGUE COMPOSITION
#38Structured protein isolates and related methods
#39CREAM CHEESE-LIKE FOOD PRODUCT AND PRODUCTION METHOD
#40VEGAN ALTERNATIVE TO CHEESE (II)
#41VEGAN ALTERNATIVE TO CHEESE
#42METHODS RESPECTIVELY FOR PRODUCING CHEESE AND CHEESE ANALOGUE USING ENZYME
#43METHOD FOR PRODUCING A SHAPED FOOD PRODUCT
#44METHOD FOR PRODUCING CHEESE SUBSTITUTES
#45Food components having high protein content
#46FOOD PRODUCTS FROM ROOT VEGETABLES
#47FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#48System and method for protein selection
#49COMPOSITIONS AND METHODS FOR PHOSPHORYLATED CONSUMABLES
#50DAIRY SUBSTITUTES PRODUCED IN PLANT-BASED SYSTEMS AND METHOD THEREOF
#51CHEESE AND YOGURT LIKE COMPOSITIONS AND RELATED METHODS
#52METHOD FOR PRODUCING PLANT-BASED FERMENTED MILK
#53CHEESE ANALOGUE COMPOSITIONS
#54METHOD FOR PRODUCING A FIRM GEL FOOD BODY MADE OF PLANT PROTEINS, A GEL FOOD BODY, AND USE OF AN AGGREGATOR FOR CARRYING OUT THE METHOD
#55FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#56PLANT-BASED FOOD PRODUCTS
#57HARD CHEESE-LIKE COMPOSITION AND METHOD FOR PRODUCING THE SAME
#58CREAM-CHEESE-LIKE FOOD PRODUCT AND PRODUCTION METHOD
#59Method for producing a fermented food product based on a protein- and oil-yielding plant
#60CHEESE-LIKE FOOD
#61METHODS AND COMPOSITIONS FOR CONSUMABLES
#62System and Method for Producing a Non-Dairy Cheese Product
#63Method of Preparing a Vegan Cheese
#64FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#65Methods And Compositions For Consumables
#66COMPRESSIBLE NON-DAIRY CHEESE ANALOGS, FORMULATIONS AND PROCESSES FOR MAKING SAME
#67Product analogs or components of such analogs and processes for making same
#68NUTRITIONAL FORMULATIONS COMPRISING A PEA PROTEIN ISOLATE
#69Method for producing vegetable cheese-like food product
#70Vegan cheese analogue
#71Process Recipe Cheese Product With Improved Melt And Firmness And Method For Manufacture
#72System and method for producing a non-dairy cheese product
#73Cream cheese-like food product and production method
#74Method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute
#75Homogenised product for particular nutritional uses
#76Methods and compositions for consumables
#77Healthy food compositions having gel or foam textures and comprising hydrolyzed egg products
#78Method for producing fermented milk product using sterile full-fat soybean powder as starting material and fermented milk product
#79Methods and compositions for consumables
#80CHEESE-LIKE FOOD COMPOSITION AND A METHOD FOR PRODUCING THE SAME
#81EMULSION-LIKE COMPOSITIONS
#82Melting Vegetable Protein Based Substitute Cheese
#83METHOD OF PRODUCING INTACT PARTICLES CREATING AN APPEARANCE OF CHEESE PARTICULATES IN A SHELF STABLE PASTEURIZED SAUCE
#84Composition and Process for Flavouring Dairy Products, Strain of Lactic Acid Bacterium, Use of Said Composition or Strain
#85Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
#86β-glucan-containing fat and oil composition and novel microorganism capable of producing β-glucan
#87Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
#88Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products
#89Functionalized non-dairy base and method for producing non-dairy analogs