Nestec S.a.

Daniel Sebastian Appel

Pieter Berends

Yvette Fleury Rey

Thomas Raab

Helge Ulmer

Silke Schopp

David Nikolic

Sheldon Fernandes

Dac Thang Ho

Andrea Graf

Stephan Palzer

A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.

Vegetable-based minced meat alternative

A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting ofand. The base is not purified by crystallization or chromatographic methods.

Natural taste enhancing savoury base and a process for its preparation

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Aach, Germany

Daniel Sebastian Appel