WO2019180037A1

WO2019180037A1 - Non-dairy vegetable-based soluble yogurt powder

Info

Publication number: WO2019180037A1
Application number: PCT/EP2019/056874
Authority: WO
Inventors: Christophe Vervacke; Joséphine Vandaele
Original assignee: Cosucra Groupe Warcoing S.A.
Priority date: 2018-03-19
Filing date: 2019-03-19
Publication date: 2019-09-26

Abstract

The present invention relates to a non-dairy vegetable-based yogurt preparation kit as well as methods for producing this. The invention further provides product derived from such a non-dairy vegetable-based yogurt as well as methods for producing this.

Description

Non-dairy vegetable-based yogurt

Field of the invention

[0001] The present invention is situated in the field of food technology. The invention more specifically relates to a non-dairy vegetable-based (soluble) yogurt powder composition as well as a kit comprising elements for obtaining this powder composition and methods for producing this. The invention further provides food product derived from such a reconstituted non-dairy vegetable-based yogurt soluble powder, such as a non-dairy vegetable-based yogurt, as well as methods for producing this.

Background of the invention

[0002] Yogurt (also yoghurt or yoghourt) is a food produced by bacterial fermentation of milk and includes drinkable yogurt, smoothie or lassi. The Europe yogurt market is expected to grow. The increasing awareness of health benefits of yogurt acts as a catalyst to the growth of this market. Yogurt consumption is growing rapidly in high-income countries; wherein, low-sugar yogurts are gaining popularity. Pleasure is the main reason that is increasing yogurt consumption, by almost 35%. The demand for yogurt has been increasing from consumers aged above 50 years. This is due to the increasing awareness of the health benefits of yogurt, which is rich in calcium and protein. Some of the health benefits of yogurt include boosting the immune system, combating diarrhoea and constipation, etc. The increasing availability of flavoured yogurt is also a driver of this market. A rise in the cost of production poses a threat to the market. Also, the fat content in yogurt results in health concerns related to obesity. [0003] Yogurt must be maintained at low temperature, between 2 and 8°C and their shelf-life is quite short, approximatively one month. Dairy powder yogurt already exists and presents numerous advantages like long shelf-life, easy to take away, easy to make at home and the satisfaction to make homemade yogurt.

[0004] However, milk is one of the most common food allergens. People with an allergy to cow’s milk may also be allergic to milk from other animals, including sheep and goats. Within a brief period of time after consuming milk or a milk protein, they may experience the following symptoms: hives, stomach upset, vomiting, bloody stools, especially in infants, and in some extreme cases anaphylaxis, which is a rare, potentially life-threatening reaction that impairs breathing and can send the body into shock.

[0005] Some milk alternatives already exist like: almond-, coconut-, rice-, oat- or soy-based products.

[0006] In view of all the disadvantages at the health, economic, environmental and nutritional level that are associated with the consumption of dairy yogurt and non- dairy alternatives yogurt already in the market, there is still a need to find a yogurt which is non-dairy and in a form of powder.

State of the art

[0007] US patent application US201 1/305740-A1 discloses a non-dairy powder composition made of pea protein, modified starch, gelatine and sucrose, this powder composition being dissolved in a solution comprising skimmed milk to prepare a dairy yogurt.

[0008] The European patent application EP 853 889-A2 discloses a powder premix comprising Soya isolate, sucrose, a stabilizer, powdered fat and guar gum, this premix powder can be mixed with water to form a yogurt after a homogenization step.

[0009] The international patent application WO2017/120597-A1 discloses a non- dairy yogurt comprising a colour neutral refined pea protein.

[0010] US patent 6, 777, 016-B2 discloses a non-dairy yogurt comprising pea protein, canola oil and CaS04. Summary of the invention

[001 1] It is the merit of the applicant of having discovered that vegetable protein, could surprisingly and advantageously be used in non-dairy vegetable-based soluble yogurt (soluble) powder, while maintaining organoleptic properties, and in particular, obtaining gustatory, olfactory, visual and tactile properties that are at least equivalent, or even better than those made with milk proteins, especially regarding the freshness mouth feeling introduced by the vegetal ingredient. Particular advantages of non-dairy vegetable-based soluble yogurt powder are, that they are dairy-free and are easy to preserve, easy to take away and has a long shelf life compared to non-dairy yogurt. A further aim of the invention is to propose a non-dairy vegetable-based powder composition that can be integrated in food products, especially in a yogurt or similarfood products, like a smoothie, a drinkable yogurt or lassi, possibly intended for infant nutrition or included the diet of sportspersons, especially persons that are allergic to dairy food products.

[0012] A first aspect of the invention is related to a non-dairy vegetable-based yogurt ( preferably soluble) powder composition comprising (or consisting of):

- possibly at least one non-dairy food ingredient different from a protein, in particular a food ingredient that can be heated without modification at a temperature comprised between (about) 15°C and (about) 70°C, this non-dairy ingredient is preferably a stabilizer, more preferably this stabilizer is pectin or microcrystalline cellulose (CMC) and this non-dairy food ingredient is preferably present in an amount comprised between (about) 0.05 weight % and (about) 1 weight % based on the total weight (being 100%) of the obtained non- dairy based yogurt ( including the yogurt solvent) ,

- a saccharide, preferably in an amount comprised between (about) 0.5 weight % and (about) 20 weight %, preferably between (about) 7 weight % and (about) 12 weight % base on the total weight (being 100%) of the obtained non-dairy based yogurt (including the yogurt solvent), and

- one or more vegetable based protein(s), preferably derived from the family selected from the group consisting of cereals, oleaginous plants, tuberous plants and pulse, used alone or as a mixture, this vegetable based protein being preferably present in an amount comprised between (about) 2.5 weight % and (about) 40 weight % based on the total weight (being 100%) of the obtained non-dairy vegetable based yogurt (including the yogurt solvent).

[0013] Another aspect of the invention concerns a kit for the preparation of a non- dairy vegetable-based yogurt, the said kit comprising (preferably consist into) two powder portions preferably present in the same box or packaging:

- a first non-dairy vegetable-based yogurt powder portion,

this first powder portion comprising (or consist of) one or more vegetable protein(s) preferably a protein being present in an amount comprised between (about) 2.5 weight % and (about) 40 weight % base on the total (being 100%) weight of the obtained non-dairy vegetable-based yogurt (including the yogurt solvent), or this first powder portion being a blend (or mixture):

o of at least one non-dairy food ingredient different from a protein, which is not sensible to a heat treatment up to 70°C and which is preferably a stabilizer selected from the group consisting of a pectin, a microcrystalline cellulose (CMC) or a mixture thereof and which is preferably present in an amount comprised between (about) 0.05 weight % and (about) 1 weight % based on the total weight (being 100%) of the obtained non-dairy vegetable-based yogurt (including the yogurt solvent),

o of one or more vegetable protein(s), preferably present in an amount comprised between (about) 2.5 weight % and (about) 40 weight % based on the total (being 100%) weight of the obtained non-dairy vegetable- based yogurt (including the yogurt solvent) ,

- a second non-dairy vegetable-based yogurt powder portion comprising one or more ferment(s), one or more carbohydrate(s) and possibly an element selected from the group consisting of one or more favour(s), one or more soluble fiber(s), or a mixture thereof.

[0014] The kit according to the invention presents two separate portions, because the first portion is advantageously selected to be heated at a temperature up to 70°C, before its mixing with the second portion comprising the ferment(s) and the carbohydrate(s). As several elements present in the second portion, such as ferment(s) and flavour(s) are sensible to high temperature, they are separated from the other ingredients present in the first portion of the kit according to the invention.

[0015] However, according to another embodiment, all the powder ingredients are advantageously mixed without any heating of the elements (comprising at least the vegetable based protein(s) and possibly the stabilizer(s)) present in the first powder portion of the kit of the invention, because these ingredients present an adequate solubility allowing that this first portion powder can to be used as such (without heating up to 70°C) and added to the non-dairy solvent and thereafter to the elements of the second portion to form the yogurt of the invention.

[0016] In the soluble powder composition or kit according to the invention, the vegetable protein is a pulse protein derived from pulses selected from the group consisting of lentils, beans, peas, chickpeas and combinations thereof, preferably pulse proteins are pea protein and bean protein, preferably pulse proteins are pea protein and faba bean protein, more preferably a pea protein isolate, wherein preferably this pulse has not been subjected to a hydrolysis process and wherein the pulse protein possess preferably a degree of hydrolysis of 5 % of lower. Different methods are used to evaluate the degree of hydrolysis (DH) of the peptide bonds. They are based on three essential principles: the determination of the amount of nitrogen released by the protein hydrolysis that became soluble in the presence of a precipitation agent (e.g. trichloroacetic acid), the determination of free o-amino groups and the titration of the released protons. For example, the utilization of a specific reagent for primary amino groups, the trinitrobenzenesulfonic acid (TNBS), was proposed by Adler-Nissen (1979) for analyzing protein hydrolysates.

[0017] The powder composition or the kit according to the invention may further comprise or should also comprise one or more of the following elements:

- one or more fat(s) that are not dairy fats, preferably canola oil

- one or more ferment(s), preferably a ferment that is lyophilized and that is preferably selected from the group consisting of Lactobacillus, Streptococcus and Bifidobacterium species, alone or as a mixture - one or more saccharide(s), such as sucrose.

- one or more mineral(s), preferably in the form of a salt, such as the anhydrous dicalcium phosphate

- one or more soluble fiber(s), preferably a soluble fiber selected from the group consisting of inulin, glucooligosaccharides (GOSs), isomaltooligosaccharides (IMOs), galactooligosaccharides (TOSs), pyrodextrins, polydextrose, branched maltodextrins, indigestible dextrins and soluble oligosaccharides derived from oleaginous plants or protein-producing plants, or combinations thereof,

- one or more flavour(s),

- one or more bulking agent(s),

- one or more emulsifier(s),

- one or more colorant(s),

- one or more thickener(s)

- one or more gelling agent(s), and

- one or more sweeteners (different from the carbohydrate(s) and the soluble fiber(s)).

[0018] Advantageously, the (soluble) powder composition according to the invention is substantially free of a dairy-derived ingredient.

[0019] In the kit according to the invention, the first powder portion may further comprise one or more fat(s) and possibly minerals, such as anhydrous calcium phosphate.

[0020] A further aspect of the invention concerns a non-dairy vegetable-based yogurt comprising (or preferably consisting of) a non-dairy solvent and the non- dairy vegetable-based yogurt (soluble) powder composition or the elements of the kit according to the invention forming by mixing the (soluble) powder composition of the invention.

[0021] In the non-dairy vegetable-based yogurt according to the invention, the non- dairy solvent is preferably selected from the group consisting of water, almond milk, coconut milk, rice milk, oat milk, soya milk, cashew milk, macadamia milk or a mixture thereof. This solvent may comprise one or more of the above mentioned elements, especially the colorant(s), sweetener(s) and/or flavour(s) [0022] Advantageously, the non-dairy vegetable-based yogurt according to the invention, presents also one or more of the following technical features:

- It has a pH comprised between (about) 4.2 and (about) 4.8, preferably between (about) 4.3 and (about) 4.7,

- It has a hardness (maximum force) comprised between (about) 50g and (about)

200g, preferably between (about) 70g and (about) 120g, and

- It has a stability of more than 90%, preferably more that 95%, more preferably of more than 98%.

[0023] The present invention concerns also the use of the non-dairy vegetable- based (soluble) yogurt powder composition or the kit according to the invention for the production of a non-dairy vegetable-based yogurt.

[0024] Another aspect of the invention is related to a process for manufacturing a non-dairy vegetable-based yogurt, preferably the yogurt according to the invention, which comprises (or preferably consist of) the following step of:

- mixing powders comprising (or consisting of) one or more non-dairy vegetable- based protein(s), preferably a pea protein) and possibly an element selected from the group consisting of stabilizer(s), fat(s), salt(s) or a mixture thereof, to get a first powder blend,

- heating the first powder blend with a non-dairy solvent, preferably a solvent selected from the group consisting water, almond milk, coconut milk, rice milk, oat milk, soya milk, cashew milk, macadamia milk or a mixture thereof, with a preferred ratio first powder blend/solvent of (about) 1/8 to boiling and then cooling down to get a first heated mixture,

- mixing others non-dairy food ingredients, including the one or more ferment(s) one or more carbohydrate(s) and possibly an element selected from the group consisting one or more flavour(s), one or more soluble fiber(s), or a mixture thereof, to get a second powder blend,

- mixing the second powder blend with the first heated mixture to get a final mixture,

- placing the final mixture in temperature-controlled chamber,

- waiting until the final pH is below 5, preferably at a pH of 4.5., and - when the pH is achieved, the obtained final mixture being the yogurt, is preferably stored in a fridge till consumption

[0025] In the process of the invention, the temperature of the temperature- controlled chamber is the optimal temperature for the ferments, more preferably a temperature comprised between (about) 40°C and (about) 45°C.

[0026] A last aspect of the invention is related to process for manufacturing a kit for the preparation of a non-dairy vegetable-based yogurt according to the invention, the process comprising (or consisting of) the following steps:

- mixing powders comprising (or preferably consisting of) one or more non-dairy vegetable-based protein(s), possibly stabilizer(s), and possibly one or more element(s) selected from the group consisting of minerals and one or more fat(s) to obtain a first powder blend of a non-dairy vegetable-based yogurt powder composition,

- mixing ferment(s), one or more carbohydrate(s) and possibly an element selected from the group consisting of one or more flavour(s), one or more soluble fiber(s), or a mixture thereof, to form a second powder blend, and

- collecting the first power blend including the vegetable-based protein(s) and the second power blend including the ferment(s) and the carbohydrate(s), into separate powder portions of a kit.

Definitions and detailed description of the invention

[0027] As used herein, the singular forms“a”,“an”, and“the” include both singular and plural referents unless the context clearly dictates otherwise.

[0028] The terms“comprising”,“comprises” and“comprised of as used herein are synonymous with “including”, “includes” or “containing”, “contains”, and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps.

[0029] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints.

[0030] The term“about” as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of +/- 20% or less, preferably +/- 10% or less, more preferably +/- 5% or less, and still more preferably +/- 1 % or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier“about” refers is itself also specifically, and preferably, disclosed.

[0031] Whereas the terms“one or more” or“at least one”, such as one or more or at least one member(s) of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any >3, >4, >5, ³6 or >7 etc. of said members, and up to all said members.

[0032] Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skilled in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the present invention.

[0033] In the following passages, different aspects of the invention are defined in more detail. Each aspect so defined may be combined with any other aspect or aspects unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

[0034] Reference throughout this specification to “one embodiment” or “an embodiment” means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases“in one embodiment” or“in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some, but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the appended claims, any of the claimed embodiments can be used in any combination.

[0035] The following detailed description, therefore, is not to be taken in a limiting sense, and the scope of the present invention is defined by the appended claims.

[0036] In the present invention, the term “vegetable-based protein” denotes all proteins derived from cereals, oleaginous plants, tuberous plants and pulse. These vegetable-based proteins can be used alone or as a mixture, selected from the same family or from different families.

[0037] In the present invention, the term“cereals” is intended to mean cultivated plants of the grass family producing edible seeds. Non-limiting examples are wheat, oats, rye, barley, corn, sunflower, sorghum or rice. The cereals are often milled in the form of flour but are also available as grains and sometimes in whole- plant form (fodders).

[0038] In the present invention, the term “oleaginous plants” denotes plants cultivated specifically for their seeds or their fruits rich in fats, from which oil for dietary, energy or industrial use is extracted. Non-limiting examples are rapeseed, groundnut, sunflower, soybean, sesame and the castor oil plant.

[0039] In the present invention, the term“tuberous plants” is intended to mean all plants comprising storage organs, which are generally underground, which ensure plant survival during the winter season and often plant multiplication by the vegetative process. These organs are bulging owing to the accumulation of storage substances. The organs transformed into tubers may be:

- the root: Non-limiting examples are carrot, parsnip, cassava, konjac,

- the rhizome: Non-limiting examples are potato, Jerusalem artichoke, Japanese artichoke, sweet potato,

- the base of the stalk (more specifically the hypocotyl): Non-limiting examples are kohlrabi, celeriac,

- the root + hypocotyl combination: Non-limiting examples are beetroot, radish.

[0040] In the present invention, the term“pulses” is intended to mean the dried seeds of legumes. The four most common pulses are beans, chickpeas, lentils and peas. Lentils, as Lens Culinaris, are represented by: Beluga Lentils, Brown Lentils, French Green Lentils, Green Lentils and Red Lentils. Beans, as Phaseolus Vulgaris, are represented by: Adzuki Beans, Anasazi Beans, Appaloosa Beans, Baby Lima Beans, Black Calypso Beans, Black Turtle Beans, Dark Red Kidney Beans, Great Northern Beans, Jacob’s Cattle Trout Beans, Large Faba Beans,

Large Lima Beans, Mung Beans, Pink Beans, Pinto Beans, Romano Beans, Scarlet Runner Beans, Tongue of Fire, White Kidney Beans and White Navy Beans. Peas are represented by: Black-Eyed Peas, Green Peas, Marrowfat Peas, Pigeon Peas, Yellow Peas and Yellow-Eyed Peas. Chickpeas, as Cicer Arietinum, are represented by: Chickpea and Kabuli.

[0041] In a preferred embodiment, pulse protein is used. In a most preferred embodiment, faba bean protein and pea protein are used, more preferably pea protein is used. Dry peas contain 20-30% lysine rich proteins. Pea proteins are mainly storage protein comprised of albumins and two globulins, legumin and vicilin which proteins may relatively easily solubilized and isolated. In addition, these proteins are characterized by high lysine content, which is deficient in many other proteins of plant origin. Solubility profile of pea protein isolates is similar to other legume proteins and is characterized by high solubility at alkaline pH-s, a minimum solubility at isoelectric point and moderate solubility in acidic medium. They are characterized by a relatively good emulsifying activity.

[0042] Pea protein can be prepared in three forms: pea flour, pea protein concentrate, and pea protein isolate. Pea flour is produced by dry milling of dehulled peas. Pea protein concentrate can be produced through the acid leaching procedure traditionally used to produce soy protein concentrates, but it is more economical to use dry separation methods. Pea protein isolate is produced by wet processing methods.

[0043] Proteins and starches within non-oilseed legumes such as peas can be efficiently fractionated by dry milling and air classification. Fine grinding results in flours containing populations of particles differentiated by size and density. Air classification of such flours separates the protein (fine fraction) from the starch

(coarse fraction). In this dry process, whole or dehulled peas are pin milled to a very fine flour. During milling starch granules remain relatively intact, while the protein matrix is broken down into fine particles. Care must be used in milling to avoid damage to starch granules. The flour is air classified in a spiral air stream into a fine fraction containing approximately 75% of the total protein, but only 25% of the total mass; and a coarse fraction, containing most of the starch granules.

The starch and protein fractions are separated in the air classifier based on their differential mass and size. The coarse fraction can be centrifugally separated from the fine fraction and carried into a coarse fraction duct. The fine fraction is carried with the air into the air cyclone. After milling, some protein bodies still adhere to the starch granules and some starch is still imbedded in the protein matrix. The level of adhering protein bodies and agglomerated starch and protein can be reduced by repeated pin milling and air classification. With such a double pass process, a yield of 33-35% total protein fraction (protein content of 56%, dry basis, N x 6.25) was obtained for peas with an original protein content of about 25%.

[0044] Highly concentrated protein fractions (protein isolates) and protein concentrates from pea can be prepared by wet processing. The protein separation has been mainly based on solubilisation of protein followed by isoelectric precipitation for subsequent recovery.

[0045] The isoelectric precipitation process for protein isolate production involves milling of the peas, followed by solubilisation of the proteins in water, alkali, or acid; then centrifuging to remove the insoluble components. The solubilized proteins are then precipitated at their isoelectric pH. The precipitated protein curd is collected by centrifugation or sieving. The curd is dried as such to yield isoelectric protein isolate or neutralized and dried to yield a cationic-protein isolate.

[0046] Protein isolate present in the powder composition of the invention have a total protein content (expressed in N 6.25) of at least 70% based on the dry matter, at least 75%, at least 80%, at least 85%, at least 90%, for example between 70% and 99%, preferably between 80% and 95%, more preferably between 80% and 90%.

[0047] In the present invention, the terms“soluble powder composition” is intended to mean a composition that can be easily and rapidly dissolved in a suitable solvent, such as water or an aqueous medium. Preferably, the vegetable-based protein, in particular the pea protein, possibly in combination with the non-dairy food ingredient different than a protein (preferably an ingredient selected from the group consisting of a carbohydrate, a stabilizer or a mixture thereof) is treated by a previous spray-drying step of a suspension comprising at least the said vegetable- based protein and possibly the said non-dairy food ingredient, possibly followed by a granulation step of the spray-drying powder.

[0048] The“soluble powder composition“is prepared by the steps of

- obtaining at a suitable temperature, preferably a temperature comprised between about (about) 15°C and (about) 70°C, a suspension of the vegetable- based protein, preferably the pea protein, and possibly the second non-dairy food ingredient different than a protein, preferably, the said non-dairy food ingredient being selected from the group consisting of a carbohydrate (such as sucrose) a stabilizer ( preferably being pectin or CMC) or a mixture thereof,

- possibly carrying out a heat treatment and/or a high pressure homogenization of the obtained suspension, at an adequate temperature and /or adequate pressure and for an adequate period of time to reduce or avoid bacteriological contamination of the obtained suspension,

- spray-drying the obtained suspension in a spray-drying apparatus, preferably equipped with a high-pressure spray-drying nozzle,

- possibly granulating in the apparatus, the obtained mixture and

- recovering the resulted (preferably granulated) soluble powder composition comprising the vegetable-based protein and possibly the non-dairy food ingredient.

Alternatively, the person skilled in the art can obtain the (soluble) powder composition or kit of the invention by a simple mixing of the different ingredients, before or after the spray drying step of these ingredients or a by a separate spray- drying of only several ingredients and the subsequent mixing of spray dried ingredients and non-spray dried ingredients.

[0049] In a preferred embodiment, non-hydrolysed vegetable protein is used. The term "non-hydrolysed protein” is equivalent to an "intact" protein, meaning that the protein has not been subjected to a hydrolysis process. However, minor amounts of hydrolysed proteins may be present in the source of non-hydrolysed proteins, or may be added to the formulation, such as additional amino acids, such as, for example leucine, isoleucine, glutamine, arginine, or dipeptides and the like. According to another embodiment, intact protein may only possess a degree of hydrolysis (DH) of 5% of lower, preferably 4%, 3%, 2%, 1 % or lower.

[0050] In the present invention, the term“non-dairy” encompasses products that are substantially free of all dairy-derived ingredients. Preferably the term covers products, wherein no dairy-derived ingredients are actively added during processing or preparation and hence merely trace amounts of dairy-derived ingredients are present within the products. Typically, the non-dairy vegetable- based yogurt powder will contain less than about 1 wt.%, such as less than 0.9 wt.%, 0.8 wt.%, 0.7 wt.%, 0.6 wt.%, 0.5 wt.%, 0.4 wt.%, 0.3 wt.%, 0.2 wt.%, 0.1 wt.% or less of dairy-derived ingredients.

[0051] In the present invention, the term“ferment” is intended to mean bacteria that will consume sugar in the absence of oxygen. Preferably, the fermentation is a lactic acid fermentation in which glucose and other six-carbon sugars or disaccharides such as sucrose are converted in cellular energy and the metabolite lactate (lactic acid) by lactic bacteria. Non limiting examples of these bacteria are Streptococcus, Lactobacillus or Bifidobacterium species. In preferred embodiment, bacteria are selected from the group consisting of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus bulgaricus, Lactobacillus acidophilus or Bifidobacterium animalis ssp. Lactis, alone or as a mixture.

[0052] In the present invention, the term “carbohydrate” may be any polysaccharide, oligo saccharide, disaccharide or monosaccharide or a mixture thereof, preferably glucose, fructose, saccharose (sucrose) or starch and maltodextrin derived from corn, tapioca, wheat or pea.

[0053] According to one of the preferred embodiment of the present invention, the non-dairy vegetable-based yogurt (soluble) powder composition and kit according to the invention, further comprises at least one stabilizer, preferably selected from the group consisting of pectin, starch, microcrystalline cellulose (CMC) or a hydrocolloid, such as modified starch, alone or in combinations thereof. The preferred stabilizer present in the powder composition of the invention is pectin or microcrystalline cellulose (CMC).

[0054] According to one of the preferred embodiments of the present invention, the non-dairy vegetable-based yogurt (soluble) powder composition and kit of the invention comprises at least one fat in a powder form. This fat in a powder form component, may be selected from the group consisting of non-dairy animal fats (lard, tallow, chicken fat, and fish oils), cocoa butter and cocoa butter alternatives, lauric oils (coconut, palm kernel), olive oil, palm oil, rapeseed (canola) oil, soybean oil, sunflower seed oil, other vegetable oils or single cell oils; these fats being hydrogenated or not; and combinations thereof.

[0055] According to one preferred embodiment of the present invention, the non- dairy vegetable-based yogurt (soluble) powder composition and kit according to the invention, further comprises at least one soluble vegetable fiber. Preferably, this soluble fiber of vegetable origin is selected from the group consisting of fructans, including inulin, glucooligosaccharides (GOSs), isomaltooligosaccharides (IMOs), galactooligosaccharides (TOSs), pyrodextrins, polydextrose, branched maltodextrins, indigestible dextrins and soluble oligosaccharides derived from oleaginous plants or protein-producing plants.

[0056] As used herein, the term “inulin” refers to a mixture of oligo- and/or polysaccharides of fructose which may have a terminal glucose. Inulin belongs to a class of fibers known as fructans. In an embodiment, inulin can be represented, depending from the terminal carbohydrate unit, by the general formulae GFn and/or Fm, wherein G represents a glucose unit, F represents a fructose unit, n is an integer representing the number of fructose units linked to the terminal glucose unit, and m is an integer representing the number of fructose units linked to each other in the carbohydrate chain, preferably wherein n is at least 2, and m is at least 2. Inulin for use in the present invention encompass inulin with a terminal glucose which are also referred as alpha-Dglucopyranosyl-[beta-D-fructofuranosyl](n-1 )-D- fructofuranosides, as well as inulin without glucose which are also referred as beta-

D-fructopyranosyl-[D-fructofuranosyl](n1 )-D-fructofuranosides. Inulin for use in the present invention can also encompass branched inulin. Inulin for use in the present invention can also encompass the hydrolysis products of inulin, such as fructo- oligosaccharides (FOS), also called oligofructoses, which are fructose oligomers with a polymerization degree (DP) of £ 20, and they can also encompass fructo- oligosaccharides ending with a terminal glucose with a DP of 3-5 synthesized from sucrose. Preferably, these fructo-oligosaccharides have an average DP by number of at least 3 and at most 7. Suitable saccharide chains of inulin from plant origin for use in the invention can have a DP ranging from 2 to about 100. Inulin can be a liquid or a powder product.

[0057] The soluble fiber(s) in the non-dairy vegetable-based yogurt powder composition and kit may be used as a source of fiber(s), for nutritional value or in order to improve the quality of the non-dairy vegetable-based yogurt in term of firmness, stability or creamy texture.

[0058] Advantageously, other additives, such as colorants, thickeners, gelling agents, emulsifiers, bulking agents and sweeteners may also be found in the non- dairy vegetable-based yogurt powder composition, kit and the obtained non-dairy yogurt according to the invention. Possibly, one or more of these additives are present in the solvent used for the preparation of the yogurt of the invention.

[0059] According to the present invention, the non-dairy vegetable-based yogurt (soluble) powder composition comprises vegetable protein in an amount comprised between 2.5 wt.% and 40 wt.% based on the total weight of the obtained non-dairy vegetable based yogurt, preferably the non-dairy vegetable-based yogurt (soluble) powder comprises vegetable protein in an amount of at least 2.5 wt.%, at least 3.0 wt.%, at least 3.5 wt.%, at least 4.0 wt.%, at least 4.5 wt.%, at least 5.0 wt.%, at least 5.5 wt.%, at least 6.0 wt.%, at least 6.5 wt.%, at least 7.0 wt.%, at least 7.5 wt.%, at least 8.0 wt.%, at least 8.5 wt.%, at least 9.0 wt.%, at least 9.5 wt.%, at least 10.0 wt.%, at least 10.5 wt.%, at least 1 1 .0 wt.%, at least 1 1.5 wt.%, at least 12.0 wt.%, at least 12.5 wt.%, at least 13.0 wt.%, at least 13.5 wt.%, at least 14.0 wt.%, at least 14.5 wt.%, at least 15.0 wt.%, at least 15.5 wt.%, at least 16.0 wt.%, at least 16.5 wt.%, at least 17.0 wt.%, at least 17.5 wt.%, at least 18.0 wt.%, at least 18.5 wt.%, at least 19.0 wt.%, at least 19.5 wt.%, at least 20.0 wt.%, at least 20.5 wt.%, at least 21.0 wt.%, at least 21 .5 wt.%, at least 22.0 wt.%, at least 22.5 wt.%, at least 23.0 wt.%, at least 23.5 wt.%, at least 24.0 wt.%, at least 24.5 wt.%, at least 25.0 wt.%, at least 25.5 wt.%, at least 26.0 wt.%, and at most 40 wt.%, at most 39.5 wt.%, at most 39.0 wt.%, at most 38.5 wt.%, at most 38.0 wt.%, at most 37.5 wt.%, at most 37.0 wt.%, at most 36.5 wt.%, at most 36.0 wt.%, at most 35.5 wt.%, at most 35.0 wt.%, at most 34.5 wt.%, at most 34.0 wt.%, at most 33.5 wt.%, at most 33.0 wt.%, at most 32.5 wt.%, at most 32.0 wt.%, at most 31.5 wt.%, at most 31.0 wt.%, at most 30.5 wt.%, at most 30.0 wt.%, at most 29.5 wt.%, at most 29.0 wt.%, at most 28.5 wt.%, at most 28.0 wt.%, at most 27.5 wt.%, at most 27.0 wt.%, at most 26.5 wt.%.

[0060] Preferably, the pH of the (reconstituted) non-dairy vegetable-based yogurt is comprised between 4.2 and 4.8, more preferably around 4.3 and 4.7, as measured by a Mettler Toledo Inlalbs. The (reconstituted) non-dairy vegetable- based yogurt has a hardness (expressed as maximum force and measured by a texture analyser Lloyd model TA1 ) of between 50 and 200g, preferably between

70 and 120g, to reach a stability of more than 90%, preferably more that 95%, more preferably of more than 98%.

[0061] The present invention will be described in the following examples presented as non-limiting preferred embodiments of the present invention.

Protocols pH measurement

[0062] The pH of the reconstituted non-dairy vegetable yogurt is measured in a beaker of 30 ml, at room temperature, with a Mettler Toledo InLab Solids Pro-ISM probe using a Knick Portavo apparatus.

Hardness

[0063] The hardness is measured with a Texture analyser Lloyd model TA1.

[0064] The hardness of the yogurt was measured with these parameters:

- Load on cell: 50 N - Compression test with a probe Cone P45C

- Speed: 1 mm/sec (20mm),

[0065] The hardness is the maximum force in g (after 15 mm of compression).

[0066] The measurement was done on a glass pot of 150ml; a diameter of 65mm and a height of 5,5cm.

Stability

[0067] The stability was measured following this protocol:

- Fill a centrifuge tube

- Centrifuge 10 min speed 3 (1800G)

- See if mixture is stable or not, measure the % of the different phases with a ruler.

Rheolaser analysis

[0068] The apparatus used is a Rheolaser master, Micro rheology, purchased by

Formulaction. The technology embedded in Rheolaser Master is based on a dynamic light scattering technique, cell diffusing wave spectroscopy. The protocol measurement is presented in the user guide: RheolaserMaster_User_Guide_1_6.

[0069] With this apparatus, parameters like Elasticity index, Solid Liquid Balance (SLB, ratio liquid/solid) and Macroscopic Viscosity Index may be recorded.

Examples

Example 1 : Non-dairy pea-based yogurt

[0070] The ingredients are listed in table 1. A blend is made with pea protein isolate

(source: Pisane®, sold by Cosucra Group Warcoing), pectin, calcium and fat powder. The water is weighed in a saucepan and the blend is dispersed in water with a whip. The mixture is heated to boiling and then cooled down to room temperature (about 25°C). The remaining ingredients are blended and then mixed together with the first mixture with a whip. The solution is then put into pots and the pots are placed in a temperature-controlled chamber (Temperature between 40°C and 45°C). The fermentation will last 12 hours. The yogurt is placed in the refrigerator until it is consumed.

¹ Vana-Crema 78T

² Genu Texturizer type YA-100

³ Prayphos DCPA 308 FG

⁴ Lyophilised ferments Natali (Streptococcus Thermophilus)

⁵ Exotic Fruits Flavor (from Firmenich)

Table 1

[0071 ] A thermal treatment is needed for good solubilisation of pea proteins, but ferments must not be heated above 60°C. Therefore, ingredients should be included into two packets.

[0072] As the product is intended to be reconstituted at home, a “home-made” process has been developed, with everyday equipment. An electric yogurt maker was used.

Results:

1 ) Visual aspect: stable, no cracking, colour beige 2) Stability: 100%

3) pH: 4,46

4) Texture analysis with Lloyd:

5) Force max/Hardness: 83.91 g

Example 2:

[0073] To broaden the trials for non-dairy yogurt, different quantities of proteins were used.

I. Pea protein at different levels .1. Recipes

Vana-Crema 65D

Genu Texturizer type YA-100

Prayphos DCPA 308 FG

l_vophilised ferments Natali (Streptococcus Thermophilus)

Exotic Fruits Flavor (from Firmenich) .2. Results

The fermentation of the product decreases the pH. Final obtained pH is between up to 4,55 and 4,88 according the concentration of pea protein isolate. The results show that the concentration affect the final pH, the stability, the texture, the colour and the taste of the product.

When the concentration of pea protein increase, the final obtained pH of the yogurt increases also. The colour is darker with higher amount of pea protein isolate. The sandiness appears also as well as stronger vegetal taste. The best stability is obtained at 4,6% of protein.

Pea protein is necessary for the texture.

Effect of inulin

4.1. Recipes

¹Vana-Crema 65D

²Genu Texturizer type YA-100

³Prayphos DCPA 308 FG

4Lyophilised ferments Natali (Streptococcus Thermophilus)

⁵Exotic Fruits Flavor (from Firmenich)

4.2. Results

The inulin as no effect on colour, no effect on acidification, no effect on stability. There is no significant effect on texture (in g force). However, the yogurt without inulin is slightly grainy. Yogurt with inulin has advantageously a smooth texture (without lumps).

Claims

1. A kit for the preparation of a non-dairy vegetable-based yogurt, the said kit comprising two powder portions:

- a first powder portion consisting of one or more vegetable protein(s) or being a blend of at least one non-dairy food ingredient different from a protein, and of the vegetable-based protein(s),

- a second powder portion comprising one or more ferment(s), one or more carbohydrate(s) and possibly an element selected from the group consisting of one or more flavour(s), one or more soluble fiber(s) or a mixture thereof.

2. The kit according to the claim 1 , wherein the vegetable-based protein is present in an amount comprised between 2.5 weight % and 40 weight % based on the total weight of the obtained non-dairy vegetable-based yogurt.

3. The kit according to the claim 1 or 2, wherein the non-dairy food ingredient different from a protein is a stabilizer present in an amount comprised between 0.01 weight % and 1 weight % based on the total weight of the obtained non- dairy vegetable-based yogurt.

4. The kit according to any one of the preceding claims 1 to 3, wherein the saccharide is present in an amount comprised between 0.5 weight % and 20 weight % based on the total weight of the obtained non-dairy vegetable-based yogurt.

5. The kit according to any one of the preceding claims 1 to 4, wherein the vegetable-based protein is a protein derived from a plant selected from the group consisting of cereals, oleaginous plants, tuberous plants and pulse, used alone or as a mixture.

6. The kit according to the claim 5, wherein the vegetable-based protein is a pulse protein derived from pulses selected from the group consisting of lentils, beans, peas, chickpeas or a combination thereof.

7. The kit according to the claim 6, wherein the pulse protein is pea protein, more preferably a pea protein isolate.

8. The kit according to any one of the preceding claims 1 to 7, wherein the non- dairy food ingredient different from a protein, is a stabilizer, preferably selected from the group consisting of pectin, microcrystalline cellulose (CMC) or a mixture thereof.

9. The kit according to any one of the preceding claims 1 to 8, wherein the first powder portion further comprises one or more fat(s).

10. The kit according to any one of the preceding claims 1 to 9, wherein the ferment is selected from the group consisting of Lactobacillus, Streptococcus and Bifidobacterium species, alone or as a mixture.

1 1. The kit according to any one of preceding claims 1 to 10, wherein the first portion and/or the second portion further comprise(s) one or more soluble fiber(s).

12. The kit according to claim 1 1 , wherein the soluble fiber is selected from the group consisting of inulin, glucooligosaccharides (GOSs), isomaltooligosaccharides (IMOs), galactooligosaccharides (TOSs), pyrodextrins, polydextrose, branched maltodextrins, indigestible dextrins and soluble oligosaccharides derived from oleaginous plants or protein-producing plants, or combinations thereof.

13. A non-dairy vegetable-based yogurt comprising a non-dairy solvent and a non dairy vegetable-based yogurt powder composition, the said powder composition being obtained from a mixing of the ingredients of the first portion and of the second portion of the kit according to any one of the preceding claims 1 to 12.

14. The non-dairy vegetable-based yogurt according to the claim 13, wherein the non-dairy solvent is selected from the group consisting of water, almond milk, coconut milk, rice milk, oat milk, soya milk, cashew milk and macadamia milk or a mixture thereof.

15. The non-dairy vegetable-based yogurt according to the claim 13 or 14, which has a pH comprised between 4.2 and 4.8, preferably between 4.3 and 4.7.

16. The non-dairy vegetable-based yogurt according to any one of the preceding claims 13 to 15, which has a hardness (maximum force) comprised between 50g and 200g, preferably between 70g and 120g.

17. The non-dairy vegetable-based yogurt according to any one of the preceding claims 13 to 16, which has a stability of more than 90%, preferably more that 95%, more preferably of more than 98%.

18. Use of the kit according to any one of the preceding claims 1 to 12, for the production of a non-dairy vegetable-based yogurt.

19. A process for the manufacturing a non-dairy vegetable-based yogurt,

preferably the yogurt according to anyone of the preceding claims 13 to 18, which comprises the following step of:

- mixing powders of a non-dairy vegetable-based protein, and possibly an element selected from the group consisting of one or more stabilizer(s), one or more fat(s), mineral(s) or a mixture thereof, to get a first powder blend,

- heating the first powder blend with a non-dairy solvent, with a ratio first powder blend/solvent of 1/8 to boiling and then cooling down to get a first heated mixture

- mixing others non-dairy food ingredients, including ferments, one or more carbohydrate(s) and possibly an element selected from the group consisting one or more flavour(s), one or more soluble fiber(s) or a mixture thereof, to get a second powder blend,

- placing the final mixture in temperature-controlled chamber,

- waiting until the final pH is below 5, preferably at a pH of 4.5., and

- when the pH is achieved, the final mixture being the yogurt is preferably stored in a fridge till consumption

20. The process of claim 19, wherein the non-dairy solvent is selected from the group consisting of water, almond milk, coconut milk, rice milk, oat milk, soya, cashew milk, macadamia milk or a mixture thereof.

21. The process according to the claim 19 or 20, wherein the temperature of the temperature-controlled chamber is the optimal temperature for the ferment(s), more preferably a temperature comprised between 40°C and 45°C.

22. A process for manufacturing a kit for the preparation of a non-dairy vegetable-based yogurt according to anyone of the preceding claims 1 to 12, comprising the following steps:

- mixing powders of one or more non-dairy vegetable-based protein(s), and possibly one or more stabilizer(s), minerals and/or one or more fat(s), to obtain a first powder blend of a non-dairy vegetable-based yogurt powder composition,

- mixing one or more ferment(s), one or more carbohydrate(s) and possibly an element selected from the group consisting of one or more flavour(s), one or more soluble fiber(s) or a mixture thereof, to form a second powder blend, and

- collecting the first power blend, including the vegetable-based protein(s) and the second power blend including the ferment(s) and the carbohydrate(s), into separate powder portions of a kit