A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
A23C 11/10 - 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
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Milk; Sour cream; Yogurt; String cheese; Cream, being dairy products; Creamers for beverages; Half and half; Whipping cream; Butter; Powdered milk; Shelf-stable milk; Cheese; Cottage cheese; Cream cheese; all of the foregoing made in whole or significant part of organic ingredients
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Milk and milk products; yogurt; cheese; dairy substitutes; non-dairy milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely, milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; yogurt-based snack foods; fruit purees, non-dairy creamers; creamers for beverages; butter; eggs; Coffee creamers; Coffee cream in the form of powder; Milk-based beverages containing coffee.
(2) Coffee; tea; coffee-based beverages; tea-based beverages; iced tea; coffee substitutes; artificial coffee; coffee in brewed form; cold brew coffee; cold brew coffee concentrate; flavouring and sweetening syrups to add to coffee beverages; coffee drinks; mixtures of coffee; instant coffee; coffee concentrates; coffee extracts; coffee pods; iced coffee; caffeinated coffee shots; caffeinated concentrates for making coffee drinks; coffee beverages with milk; ice beverages with a coffee base; extracts of coffee for use as flavours in foodstuffs.
(3) Mineral water [beverages]; still or sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit or vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; energy drinks; energy drinks containing caffeine; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages, namely, concentrates and powders used in the preparation of fruit-flavoured non-alcoholic beverages; non-alcoholic plant-based beverages, except substitutes for milk products; syrup for making lemonade; tonic water.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; yogurt-based snack foods; fruit purees, non-dairy creamers; creamers for beverages; butter; eggs; Coffee creamers; Coffee cream in the form of powder; Milk-based beverages containing coffee. Coffee; tea; coffee-based beverages; tea-based beverages; iced tea; coffee substitutes; artificial coffee; coffee in brewed form; cold brew coffee; cold brew coffee concentrate; flavouring and sweetening syrups to add to coffee beverages; coffee drinks; mixtures of coffee; instant coffee; coffee concentrates; coffee extracts; coffee pods; iced coffee; caffeinated coffee shots; caffeinated concentrates for making coffee drinks; coffee beverages with milk; ice beverages with a coffee base; extracts of coffee for use as flavours in foodstuffs. Mineral water [beverages]; still or sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit or vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; energy drinks; energy drinks containing caffeine; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages; syrup for making lemonade; tonic water.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely, milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; frozen, prepared, dried, preserved and packaged meals consisting primarily of meat, fish, poultry, ham, vegetables and game; yogurt-based snack foods; fruit purees, non-dairy creamers; creamers for beverages; butter; eggs.
(2) Cereals and preparations made from cereals; breakfast cereals; cereal bars; muesli; snack food, cereal-based; snack food, rice-based; biscuits; high-protein cereals bars; energy bars other than for dietary and medical purposes; cakes; pastries; sugar confectionery; dessert mousses [confectionery]; pancakes; waffles; coffee; tea; chocolate; cocoa-based beverages; chocolate-based beverages; coffee-based beverages; tea-based beverages; coffee substitutes; artificial coffee; custard; ice cream; sherbets [ices]; edible ices; fruit coulis [sauces]; chocolate-based spreads; chocolate spreads containing nuts; desserts made from plant-based ingredients; puddings; sauces [condiments]
(3) Mineral water [beverages]; still and sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit and vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; tonic; energy drinks; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; frozen, prepared, dried, preserved or packaged meals consisting primarily of meat, fish, poultry, ham, vegetables and game; yogurt-based snack foods; fruit purees; non-dairy creamers; creamers for beverages; butter; eggs. Cereals and preparations made from cereals; breakfast cereals; cereal bars; muesli; snack food, cereal-based; snack food, rice-based; biscuits; high-protein cereals bars; energy bars other than for dietary or medical purposes; cakes; pastries; sugar confectionery; dessert mousses [confectionery]; pancakes; waffles; coffee; tea; chocolate; cocoa-based beverages; chocolate-based beverages; coffee-based beverages; tea-based beverages; coffee substitutes; artificial coffee; custard; ice cream; sherbets [ices]; edible ices; fruit coulis [sauces]; chocolate-based spreads; chocolate spreads containing nuts; desserts made from plant-based ingredients; puddings; sauces (condiments). Mineral water [beverages]; still or sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit or vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; tonic; energy drink; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely, milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; frozen, prepared, dried, preserved and packaged meals consisting primarily of meat, fish, poultry, ham, vegetables and game; yogurt-based snack foods; fruit purees, non-dairy creamers; creamers for beverages; butter; eggs.
(2) Cereals and preparations made from cereals; breakfast cereals; cereal bars; muesli; snack food, cereal-based; snack food, rice-based; biscuits; high-protein cereals bars; energy bars other than for dietary and medical purposes; cakes; pastries; sugar confectionery; dessert mousses [confectionery]; pancakes; waffles; coffee; tea; chocolate; cocoa-based beverages; chocolate-based beverages; coffee-based beverages; tea-based beverages; coffee substitutes; artificial coffee; custard; ice cream; sherbets [ices]; edible ices; fruit coulis [sauces]; chocolate-based spreads; chocolate spreads containing nuts; desserts made from plant-based ingredients; puddings; sauces [condiments]
(3) Mineral water [beverages]; still and sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit and vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; tonic; energy drinks; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; frozen, prepared, dried, preserved or packaged meals consisting primarily of meat, fish, poultry, ham, vegetables and game; yogurt-based snack foods; fruit purees; non-dairy creamers; creamers for beverages; butter; eggs. Cereals and preparations made from cereals; breakfast cereals; cereal bars; muesli; snack food, cereal-based; snack food, rice-based; biscuits; high-protein cereals bars; energy bars other than for dietary or medical purposes; cakes; pastries; sugar confectionery; dessert mousses [confectionery]; pancakes; waffles; coffee; tea; chocolate; cocoa-based beverages; chocolate-based beverages; coffee-based beverages; tea-based beverages; coffee substitutes; artificial coffee; custard; ice cream; sherbets [ices]; edible ices; fruit coulis [sauces]; chocolate-based spreads; chocolate spreads containing nuts; desserts made from plant-based ingredients; puddings; sauces [condiments]. Mineral water [beverages]; still or sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit or vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; tonic; energy drink; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages.
The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt % and a carbohydrate content equal to or lower than 3.3 wt %. A skim milk having a protein content ranging from 2.5 to 4.5 wt % and a carbohydrate content ranging from 4.5 to 5.5 wt % is used as the starting material in the disclosed process.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
A23C 11/10 - 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
The invention describes foamable non-dairy creamers and frothing compositions that do not require the use of steam or a compressed gas to afford the foamed composition useful in a hot beverage such as coffee.
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
53.
Plant based allergen-free coffee creamer or whitener composition
acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.
A23C 11/10 - 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
A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract
A23C 11/10 - 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
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt% and a carbohydrate content equal to or lower than 3.3 wt%. A skim milk having a protein content ranging from 2.5 to 4.5 wt% and a carbohydrate content ranging from 4.5 to 5.5 wt% is used as the starting material in the disclosed process.
The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt% and a carbohydrate content equal to or lower than 3.3 wt%. A skim milk having a protein content ranging from 2.5 to 4.5 wt% and a carbohydrate content ranging from 4.5 to 5.5 wt% is used as the starting material in the disclosed process.
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
64.
Methods for the preparation of a plant protein composition
A23C 11/10 - 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
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Plant-based beverages used as dairy milk substitutes; soy-based beverages used as dairy milk substitutes; coconut-based beverages used as dairy milk substitutes; oat milk; oat milk-based beverages
Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”).
A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
69.
System and Method for Producing a Non-Dairy Cheese Product
A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.
A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
Soy-based food beverages used as a milk substitute, namely, soy milk; non-dairy yogurt; plant-based yogurt substitutes; soy and nut based yogurts; nut-based milks for use as a milk substitute; soy milk, namely, soybean milk; non-dairy creamer; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; coconut milk; almond milk, namely, almond milk-based beverage; coconut milk-based beverage used as a milk substitute; cashew milk, namely, milk of cashews for beverage Coconut-based beverages not being milk substitutes; nut based drinks not being milk substitutes; cashew-based beverages not being milk substitutes; almond-based beverages not being milk substitutes
74.
PLANT-BASED PROTEIN MIXTURES AND NUTRITIONAL COMPOSITIONS
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.
A23C 11/10 - 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
A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
(1) Dietary and nutritional supplements, namely, protein powders for meal replacement; protein dietary supplements; milk protein products, namely, milk protein powders for meal replacement for used as a dietary supplement; nutritional supplement shakes, namely, soy protein shakes for general health and well-being; food for babies, infant formula
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Almond milk; almond milk-based beverages; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses; coconut milk; coconut milk-based beverages; cashew milk
(2) Smoothies; coconut-based beverages not being milk substitutes; nut based drinks not being milk substitutes; cashew-based beverages not being milk substitutes; almond-based beverages not being milk substitutes
A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base, The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Almond milk; almond milk-based beverages; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Almond milk; almond milk-based beverages; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses; coconut milk; coconut milk-based beverages; cashew milk
(2) Smoothies; coconut-based beverages not being milk substitutes; nut based drinks not being milk substitutes; cashew-based beverages not being milk substitutes; almond-based beverages not being milk substitutes
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses
98.
SYSTEM AND METHOD FOR PRODUCING A NON-DAIRY CHEESE PRODUCT
A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.
99.
SYSTEM AND METHOD FOR PRODUCING A NON-DAIRY CHEESE PRODUCT
A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.
A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.
