GB2641787A - Foodstuff - Google Patents

Abstract

A vegan yoghurt comprises a filamentous fungus and mesophilic bacteria and/or its residue. Preferably, the bacteria is live lactic-acid producing bacteria, e.g., mesophilic Lactococci or Lactobacilli, i.e., Lactococcus lactis subsp. lactis. Preferably, the yogurt includes thermophilic bacteria, preferably, lactic-acid producing bacteria, i.e., Streptococcus thermophilus, Pediococcus acidilacti, Lactobacillus delbrueckii spp bulgaricus; Lactobacillus acidophilus; Lactobacillus helveticus; and Bifidobacteria sp. Preferably, the yoghurt includes at least 106 CFUs of mesophilic bacteria and the fungus has filaments <50μm and/or comprises fungal mycelia. Preferably, the fungus is Fusarium venenatum A3/5. Preferably, the yogurt includes 5-10wt% filamentous fungus and 4-14wt% plant-based milk, preferably, coconut milk. Preferably, the yogurt has a protein content of 3-25g/100g. Also claimed is a process for making the yogurt, which may comprise inoculating the filamentous fungus and a plant milk with mesophilic bacteria culture at 37°C or more. Preferably, the fermentation process takes place at 38°C or less and may produce a mixture with pH 4.5 or lower. The use of such a mesophilic bacteria starter culture results in a reduction in off taste of the yoghurt.

Description

[0001] Foodstuff This invention relates to a foodstuff and particularly, although not exclusively, relates to a yoghurt-like foodstuff which includes no animal products and is therefore suitable for vegans. Such a foodstuff may be referred to herein as aforesaid or as a "vegan yoghurt", a vegan yoghurt-like foodstuff (or similar term). Especially preferred embodiments relate to a vegan yoghurt-like foodstuff which includes no additional flavourings and is similar and/or mimics plain (or "natural") dairy yoghurt.

[0002] Soy-based, oat-based and other plant-based vegan yoghurt-like foodstuffs are well known and are sold under a range of brands including ALPROTM and OATLYTM. However, disadvantageously, some such yoghurt-like foodstuffs may include undesirable off-notes, for example a beanie, oatie or bitter taste. This is because the plant-based ingredients tend to be relatively heavily processed, for example involving heating and solvent extraction steps, to produce a protein isolate or concentrate. Disadvantageously, steps taken to optimise the level of desirable protein in the isolate/concentrate also tend to concentrate undesirable off-notes in addition. Consequently, some plant-based yoghurt-like foodstuffs include relatively high levels of sugar to mask the undesirable taste. However, this can make the foodstuff taste too sweet. Alternatively, the taste may be masked by addition of other flavourings, such as fruit preparations or fruit-based flavourings.

[0003] It follows that it is very challenging, in general, to produce an acceptable yoghurt-like foodstuff, based on ingredients of non-animal origin, which is similar to a plain or natural yoghurt -that is, a yoghurt-like foodstuff with no additional flavourings such as fruit preparations or the like. It is also challenging to produce a yoghurt-like foodstuff which is high in protein.

[0004] In addition to a yoghurt-like foodstuff being high in protein (and preferably including a protein source which has a high Protein Digestibility Corrected Amino Acid Score (PDCAAS), for example at or approaching a score of 1), and having excellent natural taste, without the need to include additional flavourings to mask undesirable off-notes, the foodstuff must have acceptable colour, rheology and/or mouthfeel which mimics that of dairy yoghurt. Achieving all the aforesaid in a practical, commercially relevant manner, is a significant challenge.

[0005] It is an object of preferred embodiments of the present invention to address the above-mentioned problems.

[0006] It is an object of preferred embodiments of the present invention, to provide a vegan yoghurt-like foodstuff which includes no additional flavourings and is similar and/or mimics plain (or "natural") dairy yoghurt.

[0007] The invention is based on the discovery that a starter culture which includes lactic acid producing mesophilic bacteria may be used in a process of preparing a foodstuff, for example a vegan yoghurt, and the use of such a starter culture results in a reduction in off taste of the foodstuff, in comparison to foodstuffs produced using solely a thermophilic starter culture or using no starter culture in preparation of the vegan yoghurt. While a starter culture which includes mesophilic bacteria may be used in a process of preparing a foodstuff, the foodstuff produced may include mesophilic bacteria and/or a residue thereof.

[0008] According to a first aspect of the invention, there is provided a foodstuff, for example a vegan yoghurt, the foodstuff comprising: a filamentous fungus; and a mesophilic bacteria and/or a residue thereof.

[0009] Said foodstuff preferably includes a mesophilic bacteria. The rnesophilic bacteria may be live, viable but non-culturable or dead. It is preferably live.

[0010] Skilled persons in the art are familiar with the classification of bacteria as mesophilic. Such bacteria may be assessed as described in Assessment 3 hereinafter, although other methods may be used.

[0011] Advantageously, foodstuffs described herein have high consumer acceptability. They have excellent taste without a beanie or bitter taste often associated with vegan yoghurts/plant-based ingredients such as soy. Whilst filamentous fungus per se may exhibit off-notes, such off-notes are not apparent in the foodstuff. This is believed to be a result of the combination of the filamentous fungus and mesophilic bacteria used in preparation of the foodstuff Thus, plain (or natural) vegan yoghurt can be produced, thereby avoiding the need to add flavourings such as fruit-based flavourings to mask any undesirable taste. In addition, the foodstuffs can deliver relatively high (eg up to 5%) levels of protein having a high PDCAAS score and have excellent colour, rheology and mouth-feel. As a result, the foodstuffs closely mimic dairy yoghurts and may therefore be a vegan yoghurt substitute.

[0012] Said mesophilic bacteria is suitably a lactic-acid producing bacteria and/or suitably produces lactic acid in a process for making the foodstuff described herein.

[0013] Said mesophilic bacteria may be of a type wherein the optimum temperature for growth is in the range 30 to 37°C. It may be such that above said optimum temperature, for example at 40°C, growth is significantly slowed; and/or at 45°C, there may be substantially no growth.

[0014] Said mesophilic bacteria may be selected from mesophilic Lactococci or mesophilic Lactobacilli. It is preferably a mesophilic Lactococci Mesophilic Lactococci may be selected from Lactococcus lactis spp lactis (Lactococcus lactis subsp. lactis), Lactococcus lactis subsp cremoris and Lactococcus lactis subsp lactis biovar diacetylactis. Said mesophilic bacteria may be Lactococcus lactis spp lactis.

[0015] Mesophilic Lactobacilli may be selected from Lactobacillus paracasei and Lactobacillus 20 plantarum.

[0016] In some cases, the only class of bacteria in said foodstuff for its effect on off taste may be mesophilic bacteria. In other cases, said foodstuff may include mesophilic bacteria as described and, additionally, thermophilic bacteria. A combination of mesophilic and thermophilic bacteria may have a synergistic effect in reducing off taste during preparation of a foodstuff as described.

[0017] Thus, said foodstuff may include a thermophilic bacteria and/or a residue thereof Said thermophilic bacteria is suitably a lactic-acid producing bacteria and/or suitably produces lactic acid in a process for making the foodstuff described herein. Said thermophilic bacteria may be of a type wherein the optimum temperature for growth is greater than 40°C or greater than 45°C.

[0018] When said foodstuff includes a thermophilic bacteria, said thermophilic bacteria may be selected from thermophilic Streptococci, thermophilic Lactobacilli and thermophilic Bifidobacteria.

[0019] Thermophilic bacteria may be selected from Streptococcus thermophilus, Pediococcus acidilacti, Lactobacillus delbrueckii spp bulgaricus; Lactobacillus acidophilus; Lactobacillus helveticus; and Bifidobacteria sp.

[0020] Preferably, in said foodstuff, a ratio R1 defined as the colony forming units (cfu) of said mesophilic bacteria divided by the total cfu of each bacteria in said foodstuff is at least 0.02, suitably at least 0.2, preferably at least 0.5. Ratio R1 may be in the range 0.02 to 1, for example in the range 0.5 to 1.

[0021] Preferably, in said foodstuff, a ratio R2 defined as the sum of the cfu of each mesophilic bacteria divided by the total cfu of each bacteria in said foodstuff is at least 0.02, suitably at least 0.2, preferably at least 0.5. Ratio R2 may be in the range 0.02 to 1, for example in the range 0.5 to 1.

[0022] Said foodstuff nay include at least 10s CFU;105 CFUs or at:teas CFi. s of mesophilic bacteria. Said foodstuff may include at 03 CFUs, at least 1 Ob CFUs or at least i;0" Gals of bacteria in total.

[0023] Said foodstuff may include at least 0.001 wt%, at least 0.0015 wt% or at least 0.010 wt% of mesophilic bacteria and any a residue thereof Said wt% may be less than 0.10wt% or less than 15 0.05wt%.

[0024] Said foodstuff may.include at least 0.001 wrio, at least 0.00 k. * at least 0.010 wt% bacteria and any a residue thereof. Said wt% may be less than 0.10wt% or less than 0.05wt%.

[0025] Said sum of the t% of r3" therm° b ctena, includlng any residue thereof in said foodstuff may be at leas: 0.001 wt%, at east 0.0015 wi.% or at least 0.010 wrk. Said wt% may be less than 0.10wt% or less than 0.05wt%.

[0026] Unless otherwise stated herein, the amount of filamentous fungus is on a dry mass basis. The term "dry mass basis" (or similar term) refers to the weight of a particular component based on its dry mass -that is, excluding any water or other fluid which may be associated with the component. For example, mycoprotein paste referred to herein may be produced so that it includes about 25 wt% solids (the balance being water) made up of non-viable RNA reduced fungal hyphae. The paste may be said to include 25wt% of fungal hyphae on a dry mass basis and 75wt% water. In this example, the dry mass basis may be determined by heating the mycoprotein paste to remove the water and calculating the water wt% by comparing the weight of the paste before and after water removal.

[0027] Said filamentous fungus may have a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of at least 0.95, preferably at least 0.99.

[0028] Said filamentous fungus may include at least 35wt%, preferably at least 40wt°/0, protein on a dry mass basis. Said filamentous fungus may include less than 65wt%, preferably less than 60wW0, protein on a dry mass basis.

[0029] Said filamentous fungus may include at least lOwt%, preferably at least 15wt%, dietary fibre on a dry mass basis. Said filamentous fungus may include less than 40wt%, preferably less than 35wt%, dietary fibre on a dry mass basis.

[0030] Said filamentous fungus may include at least 5wr/o, preferably at least lOwt%, fat on a dry mass basis. Said filamentous fungus may include less than 20wt%, preferably less than 15wt%, fat on a dry mass basis.

[0031] Said filamentous fungus may comprise filaments. Said filaments may have lengths of less than 100 pm, preferably less than 50pm. Said filaments may have a length greater than 5pm.

[0032] Preferably, fewer than 5wt%, preferably substantially no, filaments of said filamentous fungus have lengths of greater than 200pm; and preferably fewer than 5wF/0, preferably substantially no filaments have lengths of greater than 100pm. Preferably, values for the number average of the lengths of said filaments are also as stated above. Thus, the number average of the lengths of said filaments may be in the range 5pm to 100 pm, preferably in the range 10pm to 60pm.

[0033] Said filamentous fungus may comprise filaments having diameters of less than 20pm, preferably less than 10pm, more preferably 5pm or less. Said filaments may have diameters greater than 1pm, preferably greater than 2pm. Preferably, values for the number average of said diameters of said filaments are also as stated above. Thus, the number average of said diameters of said filaments are preferably in the range 1pm to 30pm.

[0034] Preferably, said filamentous fungus comprises fungal mycelia and suitably at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt% of said filamentous fungus in said foodstuff comprises fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said filamentous fungus in said foodstuff preferably comprises a filamentous fungus of a type which does not significantly produce fruiting bodies and suitably said filamentous fungus in said foodstuff includes less than 5 wt%, preferably less than 1 wt%, more preferably substantially 0 wt% of fruiting bodies.

[0035] Said fungus is preferably edible. Said fungus is preferably regarded as safe for human consumption.

[0036] Said filamentous fungus preferably comprises fungus selected from fungi imperfecti.

[0037] Preferably, said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, VA.).

[0038] Preferably, said filamentous fungus is non-viable. Preferably, said filamentous fungus has been treated to lower the level of RNA which it contains. Thus, the level of RNA in said filamentous fungus is preferably less than the level in an identical fungus when in a viable state. The level of RNA in the filamentous fungus is preferably less than 2 wt% on a dry mass basis.

[0039] Said foodstuff suitably includes at least 1.0 wt%, preferably at least 2.0 wt%, more preferably at least 4.0 wt%, especially at least 5.0 wt%, of said filamentous fungus on a dry mass basis. Said foodstuff may include less than 15.0 wt%, suitably less than 12.0 wt%, preferably less than 11.0 wt%, more preferably less than 10.0 wt%, of said filamentous fungus on a dry mass basis.

[0040] Said foodstuff suitably includes 1.0 to 15.0 wt%, preferably 2.0 to 12.0 wt%, more preferably 4.0 to 11.0 wt%, especially 5.0 to 10.0 wt%, of said filamentous fungus on a dry mass basis.

[0041] Said foodstuff may include a plant-based milk and/or a fermented plant-based milk. Said milk is preferably lactose-free.

[0042] Said milk may include 0.1 to 15.0 wt%, preferably 0.1 to 10.0 wt%, more preferably 0.5 to 8.0 wt%. of carbohydrates.

[0043] Said milk may include 0.10 to 10.0 wt%, preferably 0.10 to 5.0 wt%, more preferably 0.15 to 3.0 wt%, especially 0.20 to 2.0 wt% of protein.

[0044] Said milk may include 1.0 to 20.0 wt%, preferably 2.0 to 18.0 wt% fat.

[0045] Said milk may be derived from coconuts, almonds, cashews, hazelnuts, hemp, spelt, oat, rice or soy, pea or mung beans.

[0046] Said milk is preferably coconut milk and/or oat milk.

[0047] Said foodstuff may include 1 to 20 wt%, preferably 2 to 15 wt%, more preferably 4 to 14 wt% of said milk. The amount of said milk suitably refers to the amount used in preparing the foodstuff and is irrespective of whether the milk is modified or reacted during preparation, for example, fermentation to produce the foodstuff Said foodstuff may include one or a plurality of plant-based milks. The sum of the wt% of all plant-based milks in the foodstuff may be 1 to 20 wt%, preferably 2 to 15 wt%, more preferably 4 to 14 wt%, of said milk.

[0048] Preferably, in said foodstuff, the sum of the wt% of said filamentous fungus on a dry mass basis and said milk is at least 10 wt%, preferably at least 15 wt%. Said sum may be less than 30 wt%, preferably less than 25 wt%, especially less than 20wt%.

[0049] A reference herein to the weight of water in said composition suitably refers to the total water content in the composition irrespective of its origin.

[0050] Said foodstuff may include at least 50 wt%, preferably at least 60 wt%, more preferably at least 70 wt% of water. The amount of water in said foodstuff may be less than 85 wt%, preferably less than 80 wt%.

[0051] Preferably, in said foodstuff, the sum of the wt% of said filamentous fungus on a dry mass basis, said milk and water is at least 80 wt%, preferably at least 85 wt%, more preferably at least 90wt%. Said sum may be less than 100 wt%, preferably less than 96 wt%, especially less than 94wt%.

[0052] In said foodstuff, suitably, a ratio defined as the weight of said filamentous fungus material on a dry mass basis divided by the weight of water is greater than 0.05, preferably is greater than 0.06.

[0053] The ratio may be less than 0.20, preferably less than 0.15, more preferably less than 0.13.

[0054] Said foodstuff may include: 1 to 15 wt%, preferably 5 to 10 wt%, of said filamentous fungus on a dry mass basis; and 1 to 20 wt%, preferably 4 to 14 wt%, of said milk.

[0055] The balance may include other ingredients including water. Said foodstuff may include 50 to 80 wt%, preferably 70 to 80 wt%, of water.

[0056] The sum of the wt% of plant-based milks in the foodstuff may be in the range 1 to 20 wt%, preferably 4 to 14 wt%; and the wt% of said filamentous fungus on a dry mass basis in said foodstuff may be in the range 1 to 15 wt%, preferably 5 to 10 wt%, of said milk. The balance may include other ingredients including water. Said foodstuff may include 50 to 80 wt%, preferably 70 to 80 wt%, of water.

[0057] Said foodstuff suitably includes one or more stabilisers. The sum of the wt% of stabilisers in said foodstuff may be at least 0.1 wt%, preferably at least 0.4 wt%. Said sum may be less than 3.0 wt%, preferably less than 2.5 wt%. A said stabiliser may include one or more selected from pectin, guar gum, xanthan gum, carrageenan gum and a starch which may be a natural starch or may be selected from modified starches. Preferred stabilisers may include pectin and/or a starch, for example tapioca starch. A combination comprising pectin and tapioca starch may be used to produce a smoother vegan yoghurt. To enhance the effect of the stabilisers and/or enhance gelation, the foodstuff may include minerals, for example cations (eg of calcium, iron, magnesium, cobalt or manganese) which can bind to the stabilisers.

[0058] Advantageously, the foodstuff need not include any added flavourant, such as a fruit flavourant, to mask any off-notes, in contrast to many prior art vegan yoghurts. Thus, said foodstuff preferably includes less than lOwt%, less than 5wt%, less than 3wt%, less than 1wt%, less than 0.5wt%, or less than 0.1wt%, of added flavourant, such as a fruit or fruit flavourant, Preferably, said foodstuff includes Owt% of added flavourant, such as a fruit or fruit flavourant. The foodstuff may mimic plain (or "natural") dairy yoghurt. The foodstuff is suitably a plain (or "natural") foodstuff, for example vegan yoghurt.

[0059] Said foodstuff suitably has a protein content of at least 19/100g, preferably at least 2 g/100g, more preferably at least 3g/100g of protein. The protein content may be less than 25g/100g or less than 15g/100g or less than 8g/100g or no more than 5g/100g. Unless otherwise stated protein levels described herein may be assessed by the Dumas method.

[0060] Said foodstuff is suitably lactose-free.

[0061] Said foodstuff preferably includes 0 wt% of ingredients of animal origin. Said foodstuff is preferably suitable for vegans. Said foodstuff is preferably a yoghurt-substitute which includes no animal products.

[0062] Said foodstuff may be in the form of a non-gaseous fluid.

[0063] Unless otherwise stated, viscosity described herein may be measured with a Brookfield RV viscosity meter with spindle 5 which is rotated ex) 50rpm in the foodstuff at a temperature of 20"C for 1 minute prior to measurement of viscosity in mPa.

[0064] Said foodstuff may have a viscosity of at least 3000mPa, preferably at least 3500mPa. The viscosity may be less than 15000 mPa or less than 13000 mPa. In one embodiment, the foodstuff may be a drinking vegan yoghurt having a viscosity in the range 3000 mPa to 4500 mPa. in another embodiment: the foodstuff may be a spoonahle vegan yoghurt having a viscosity in the range 4500 to 10000 rnPa or in the range 5000 to 9000 mPa. In another embodiment, the foodstuff may be a Greek-style vegan yoghurt having a viscosity in the range 8000 to 14000 mPa or in the range 10000 to 13000 rnPa.

[0065] Said foodstuff may advantageously exhibit less Wan 5 % syneresis, or loss than 3% or less than 1 %. It preferably exhibits less than 0.5%, less than 0.1% or 0 % syneresis. Syneresis may be assessed as described hereinafter'.

[0066] Said foodstuff is preferably provided in a package, for example a receptacle. The internal volume of the package may be in the range 50m1 to 1000mf for example 75m1 to 500m1. The package may contain 100 to 1000g of said foodstuff, for example 75 to 250g of said foodstuff.

[0067] The use of mesophilic bacteria in reducing off taste in vegan foodstuffs may have more general application. Thus, in a second aspect, there is provided a foodstuff, for example a vegan yoghurt, the foodstuff comprising: a plant-based protein; and a mesophilic bacteria and/or a residue thereof.

[0068] Said plant-based protein may be derived from legumes. Said plant-based protein may be derived from corn, peas, canola, sunflowers, sorghum, rice, amaranth, potato, tapioca, arrowroot, canna, lupin, rape, wheat, oats, rye, barley, alfalfa, clover, chickpeas, lentils, beans, mesquite: carob, soybeans, peanuts and tamarind.

[0069] The foodstuff of the second aspect may have any feature of the foodstuff of the first aspect. For example, it may include a plant-based protein instead of said filamentous fungus (and suitably at the levels described for said filamentous fungus mutatis mutandis) with all other ingredients as described in the first aspect. In some embodiments: said foodstuff according to the second aspect may additionally include a filamentous fungus as described in the first aspect in combination with said plant-based protein.

[0070] According to a third aspect of the invention, there is provided a foodstuff, for example a vegan yoghurt, the foodstuff comprising: a filamentous fungus; and a bacteria and/or a residue thereof, wherein said bacteria is: a lactic-acid producing bacteria and/or suitably produces lactic acid in a process for making the foodstuff described herein; and/or of a type wherein the optimum temperature for growth is in the range 30 to 37'C; and/or selected from Lactococci or Lactobacilli; and/or selected from Lactococcus lactis subsp. lactis, Lactococcus lactis subsp cremoris and Lactococcus lactis spp lactis var diacetylactis; and/or selected from Lactobacillus paracasei and Lactobacillus plantarum.

[0071] Said bacteria of the third aspect is preferably Lactococcus lactis spp lactis.

[0072] Said foodstuff of the third aspect may have any feature of the foodstuff of the first aspect.

[0073] According to a fourth aspect of the invention, there is provided a process of making a foodstuff, for example of any preceding aspect, the process comprising a fermentation process which comprises a filamentous fungus and a mesophilic bacteria as described in the first aspect or a bacteria as described in the third aspect.

[0074] Said foodstuff may have any feature of the foodstuff of the first aspect. Said filamentous fungus foodstuff may have any feature of the filamentous fungus of the first aspect. Said mesophilic bacteria may have any feature of the mesophilic bacteria of the first aspect.

[0075] The process may comprise undertaking said fermentation process at a temperature of 40°C or less, suitably at 39°C or less, preferably at 38°C or less.

[0076] The process may comprise contacting filamentous fungus with mesophilic bacteria alone or with a combination comprising both mesophilic bacteria and thermophilic bacteria.

[0077] In a step (i), a biomass comprising said filamentous fungus is suitably selected. Said biomass may be in the form of a paste. Said biomass may include 20 -30 wt% of filamentous fungus on a dry mass basis and 70 -80 wt% of water.

[0078] As an alternative to the biomass being in the form of a paste, it may comprise a non-gaseous fluid. Advantageously, such a fluid can readily flow and be conveyed and contacted with other ingredients.

[0079] The process may comprise selecting a plant-based milk which may have any feature of the plant-based milk of the first aspect.

[0080] Said process may include contacting the filamentous fungus with said plant-based milk, suitably with mixing. This preferably breaks down filaments of the filamentous fungus and/or breaks down oil droplets in the plant-based milk which may contribute to the smoothness and mouth-feel of the foodstuff produced.

[0081] Said process may comprise inoculating a mixture of the filamentous fungus and said milk, for example with a bacterial culture comprising said mesophilic bacteria. Said mixture is preferably at a temperature of at least 35°C or more preferably at least 37°C prior to contact with said bacterial culture. The process preferably comprises a fermentation process, for example comprising said filamentous fungus and said milk and optional carbohydrate. The fermentation is suitably undertaken to produce a mixture having a pH of less than 4.50. The fermentation is preferably undertaken at a temperature of less than 40°C. After said fermentation, the mixture may be introduced into a package as described in the first aspect.

[0082] In a fifth aspect, the invention extends to the use of mesophilic bacteria for reducing off taste in a foodstuff, for example a vegan yoghurt, comprising filamentous fungus as described in the first aspect.

[0083] The foodstuff may include a plant-based milk as described in the first aspect.

[0084] The foodstuff may have any feature of the foodstuff of the first aspect. Said filamentous fungus may have any feature of the filamentous fungus of the first aspect. Said mesophilic bacteria may have any feature of the mesophilic bacteria of the first aspect.

[0085] Any feature of any aspect of any invention described herein may be combined with any feature of any other invention described herein mutatis mutandis.

[0086] Specific embodiments of the invention will now be described, by way of example.

[0087] The following materials are referred to herein: Mycoprotein paste -Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md. 20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in W096/21362 and W095/23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt% solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 200-750pm length, 3-5pm in diameter and a branching frequency of 2-3 tips per hyphal length.

[0088] Frozen mycoprotein paste -Mycoprotein paste frozen in blocks and held in a freezer at -18°C or lower until required. The material specification was as follows: 24-26wt% solids; 3.1g/100g fat 1 g/100g carbohydrate <0.1g/100g sugars 7.5g/100g dietary fibre 14g/100g protein (equates to about 53wt% protein on a dry mass basis) water to balance.

[0089] Coconut milk -Typically containing 17% fat; 0.8% carbohydrates; 1% protein; 0.06% salt and guar gum (E412).

[0090] Stabiliser S1 -A powdered stabiliser containing tapioca starch and pectin in ratio 5 to 1.

[0091] Starter culture SC1 -commercially available Lactococcus lactis subsp. lactis starter culture (ie starter culture consisting of mesophilic bacteria alone).

[0092] Starter culture SC2 -a mixture of Streptococcus thermophilus (thermophilic bacteria), Lactobacillus delbrueckii subsp. bulgaricus (thermophilic bacteria) and Lactococcus lactis subsp.

[0093] lactis (mesophilic bacteria). The levels of mesophilic and thermophilic bacteria in the culture are approximately equal.

[0094] Starter culture SC3 -a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsppp bulgaricus (ie starter culture consisting of thermophilic bacteria alone).

[0095] The following assessments are referred to herein.

[0096] Assessment 1 -Measurement of viscosity Viscosity of foodstuffs described in the Examples was measured with a Brookfield RV viscosity meter with spindle 5, rotated (de 50rpm in the foodstuff at a temperature of 20°C for 1 minute prior to measurement of viscosity in mPa.

[0097] Assessment 2 -Assessment of Syneresis Five test tubes of 15 ml are filled with 10 grams of foodstuff to be assessed. The test tubes are placed in a cold chamber at 7°C. After 7, 14, 21, 28 and 40 days a test tube is taken and the clear liquid on top of the yoghurt is removed and weighed. The percentage of syneresis is calculated from the following equation: Syneresis (%) -Total weight of separated liquid (g) / Total weight of the foodstuff sample (g) x 100, Assessment 3 -Nature of starter cultures.

[0098] Skilled persons in the art are familiar with the descriptions of starter cultures as "thermophilic or "mesophilic". By way of example, Mesophilic Lactic acid bacteria may be distinguished from Thermophilic Lactic acid bacteria by the use of a specific medium (MRSA and LM17) and the incubation temperature. Agar plates are incubated with samples in dilution at 45°C and 37°C.

[0099] Mesophilic lactic acid bacteria are not able to grow at the temperature of 45°C.

[0100] Example 1 -General procedure for preparing yoghurt-like foodstuffs Yoghurt-like foodstuffs were prepared in batches of 2 kg as described below.

[0101] Frozen Mycoprotein paste is defrosted in a 4°C room. The defrosted blocks are mixed with other ingredients (eg milk(s), sucrose, glucose and water) in a Vorwek Thermomixer. Stabilisers (tapioca starch with pectin) are weighed separately to define Stabiliser S1 and added to the Thermomixer at 55°C. The mixture is kept at 55°C before homogenisation, using a Twin Panda Homogeniser supplied by GEA, is performed. A two-step homogenisation is performed (30 bar / 150 bar) to obtain a milky like solution. A Twin Panda Homogenizer is used to create a homogenous milky solution containing mycoprotein having hyphal lengths of about 20 pm.

[0102] After homogenisation, the milky solution is heated to 90°C and pasteurized for 10 minutes at 90°C. After cooling down to a temperature of 40°C, the milky solution is transferred to milk churns which contain approximately 2000 ml of the milk which is then mixed with a selected starter culture. In general, starter cultures are added with a dosage of 500 Units /2500 litres, with the milk at a temperature of 37°C.

[0103] The pH of the inoculated foodstuff is in a range of 5.3 < pH < 6.9. The inoculated foodstuff is incubated at 37°C overnight and/or for at least 4 to 5 hours. Subsequently, the fermented mass is cooled to 25 -30°C in a cold chamber. After reaching that temperature, the fermented mass is gently stirred for 2 minutes in an Elbanton Yoghurtbath with suitable stirrers to obtain a smooth mass. After this treatment, the foodstuff is decanted into small pots and cooled to 4 to 7 °C for storage. At this stage, the pH of the foodstuff is below pH 4.50.

[0104] All equipment after pasteurisation is disinfected prior to any subsequent use.

[0105] Examples 2 to 5 -Preparation of yoghurt-like foodstuffs using different starter strains.

[0106] Following the general procedure detailed in Example 1, yoghurt-like foodstuffs were made having the general composition of Example 2, detailed in the table below.

[0107] Ingredient wt% Coconut milk 12 Sucrose 2 Glucose 1 Mycoprotein 25 paste Stabiliser 2.5 Starter culture 1.1x10e6/m1 Water 57.5 Total 100 Using the composition of Example 2, yoghurt-like foodstuffs were prepared using alternative starter cultures, as follows: Example No. Starter culture used 3 SC1 4 SC2 (comparative) SC3 After preparation, the yoghurt-like foodstuffs of examples 3 to 5 were blind tasted and the results are detailed in the table below: Yoghurt-like foodstuff of Example No. Result 3 Taste was quite neutral, slightly acidic and very smooth, with very little umami/mushroomy taste, minimal "dishcloth" in aftertaste.

[0108] 4 Similar observations to that for Example 3.

[0109] Has a significantly higher off taste of umami/mushroomy, with "dishcloth" aftertaste.

[0110] It is clear from the results that the use of mesophilic bacteria in the starter culture significantly minimises resulting off taste in the yoghurt like foodstuff. When solely thermophilic starter culture is used, the off taste can be significant.

[0111] Foodstuffs prepared as described herein may be comparable to a plain or natural yoghurt -that is, a yoghurt with no additional flavourings such as fruit preparations or the like. Furthermore, the foodstuffs are high in protein and utilise a protein source (the mycoprotein) which has a high Protein Digestibility Corrected Amino Acid Score (PDCAAS), approaching a score of 1. In addition, the foodstuffs have acceptable colour, rheology and/or mouthfeel which mimics that of dairy yoghurt.

[0112] The excellent taste (and absence of off-notes) described above is a surprisingly advantageous effect associated with the foodstuffs described. Whilst not wishing to be bound by theory, it may be that use of mesophilic bacteria in a starter culture reduce the levels of nucleotides in the mycoprotein which may be, at least partly, responsible for the off-taste of the foodstuffs.

[0113] The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims (29)

1. CLAIMS1 A foodstuff, for example a vegan yoghurt, the foodstuff comprising: a filamentous fungus; and a mesophilic bacteria and/or a residue thereof.

2. 2 A foodstuff according to claim 1, wherein said foodstuff includes a mesophilic bacteria which is live.

3. 3 A foodstuff according to claim 1 or claim 2, wherein said mesophilic bacteria is a lactic-acid producing bacteria and is, for example, selected from mesophilic Lactococci and mesophilic Lactobacilli.

4. 4 A foodstuff according to any preceding claim, wherein said mesophilic bacteria is a mesophilic Lactococci.

5. 5 A foodstuff according to any preceding claim, wherein said mesophilic bacteria is Lactococcus lactis subsp. lactis.

6. 6 A foodstuff according to any preceding claim, wherein said foodstuff includes a thermophilic bacteria and/or a residue thereof, wherein, preferably, said thermophilic bacteria is a lactic-acid producing bacteria.

7. 7 A foodstuff according to claim 6, wherein said thermophilic bacteria is selected from Streptococcus thermophilus, Pediococcus acidilacti, Lactobacillus delbrueckii spp bulgaricus; Lactobacillus acidophilus; Lactobacillus helveticus; and Bifidobacteria sp.

8. 8 A foodstuff according to any preceding claim, wherein said foodstuff includes at least 103 CFUs, at least 105 CFUs or at least 106 CFUs of mesophilic bacteria.

9. 9 A foodstuff according to any preceding claim, wherein said filamentous fungus comprises filaments having lengths of less than 100 pm, preferably less than 50pm.

10. A foodstuff according to any preceding claim, wherein said filamentous fungus comprises fungal mycelia and preferably at least 80 wt%, more preferably at least 99 wt%, of said filamentous fungus in said foodstuff comprises fungal mycelia.

11. 11 A foodstuff according to any preceding claim, wherein said filamentous fungus comprises fungus selected from fungi imperfecti and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5.

12. 12 A foodstuff according to any preceding claim, wherein said foodstuff includes at least 1.0 wt%, preferably at least 5.0 wt%, of said filamentous fungus on a dry mass basis.

13. 13 A foodstuff according to any preceding claim, wherein said foodstuff includes less than 15.0 wt%, preferably less than 10.0 wt%, of said filamentous fungus on a dry mass basis.

14. 14 A foodstuff according to any preceding claim, wherein said foodstuff includes a plant-based milk.

15. A foodstuff according to claim 14, wherein said milk is derived from coconuts, almonds, cashews, hazelnuts, hemp, spelt, oat, rice or soy, pea or mung beans.

16. 16 A foodstuff according to claim 14 or claim 15, wherein said milk is coconut milk and/or derived from coconuts.

17. 17 A foodstuff according to any of claims 14 to 16, wherein said foodstuff includes 1 to 20 wt%, preferably 2 to 15 wt%, more preferably 4 to 14 wt% of plant-based milk.

18. 18 A foodstuff according to any of claims 14 to 17, wherein, in said foodstuff, the sum of the wt% of said filamentous fungus on a dry mass basis and said milk is at least 10 wt%, preferably at least 15 wt%; and/or said sum is less than 30 wt%, preferably less than 25 wt%, especially less than 20wr/o.

19. 19 A foodstuff according to any preceding claim, wherein said foodstuff includes at least 50 wt%, preferably at least 60 wt%, more preferably at least 70 wt% of water; and/or the amount of water in said foodstuff is less than 85 wt%, preferably less than 80 wt%.

20. A foodstuff according to any of claims 14 to 19, wherein, in said foodstuff, the sum of the wt% of said filamentous fungus on a dry mass basis, said milk and water is at least 80 wt%, preferably at least 85 wt%, more preferably at least 90wt%; and/or said sum is less than 100 wt%, preferably less than 96 wt%, especially less than 94wt%.

21. 21 A foodstuff according to any of claims 14 to 20, wherein said foodstuff includes: 1 to 15 wt%, preferably 5 to 10 wt%, of said filamentous fungus on a dry mass basis; and 1 to 20 wt%, preferably 4 to 14 wt%, of said milk.

22. 22 A foodstuff according to any preceding claim, wherein said foodstuff includes less than 5wt%, preferably less than 0.5wt%, or less than 0.1wt%, of added flavourant.

23. 23 A foodstuff according to any preceding claim, wherein said foodstuff has a protein content of at least 1g/100g, preferably at least 2 g/100g, more preferably at least 3g/100g of protein; and/or the protein content may be less than 25g/100g.

24. 24 A foodstuff according to any preceding claim, wherein said foodstuff is provided in a package.

25. A process of making a foodstuff, for example as described in any preceding claim, the process comprising a fermentation process which comprises a filamentous fungus and a mesophilic bacteria as described in any preceding claim.

26. 26 A process according to claim 25, wherein said foodstuff has any feature of the foodstuff of any preceding claim; and/or has any feature of the filamentous fungus of any preceding claim; and/or comprises a mesophilic bacteria having any feature of the mesophilic bacteria of any preceding claim.

27. 27 A process according to claim 25 or claim 26, wherein the process comprises: undertaking said fermentation process at a temperature of 40°C or less, suitably at 39°C or less, preferably at 38°C or less; and/or contacting filamentous fungus with mesophilic bacteria alone or with a combination comprising both mesophilic bacteria and thermophilic bacteria; and/or.selecting a plant-based milk having any feature of the plant-based milk of any of claims 1 to 24.

28. 28 A process according to any of claims 25 to 27, wherein said process comprises: inoculating a mixture of the filamentous fungus and milk with a bacterial culture comprising said mesophilic bacteria, wherein said mixture is at a temperature of at least 35°C or more preferably at least 37°C prior to contact with said bacterial culture; and/or 25 30 35 the process comprises a fermentation process, undertaken to produce a mixture having a pH of less than 4.50, wherein the fermentation is undertaken at a temperature of less than 40°C.

29. 29 The use of mesophilic bacteria for reducing off taste in a foodstuff, for example a vegan yoghurt, comprising filamentous fungus as described in any of claims 1 to 24.