A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

A protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.

A protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.

A foodstuff includes a mushroom slice having a native protein content and a hydrolyzed animal and/or plant protein disposed on the mushroom slice to increase a total protein content thereof. The total protein content of the mushroom slice including the hydrolyzed animal and/or plant protein is 10 to 50 weight percent greater than that native protein content of the mushroom slice.

A meat replacement product is provided for elimination diets including vegan diets. Pea protein is combined with konjac and fenugreek. The combination is then subjected to high pressure and temperature in conjunction with an extrusion and texturization process. The resulting product can be used to provide a variety of meat replacements including meatless fish sticks, meatless tuna, and meatless salmon as well as replacements for beef and chicken.

The invention provides a protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa.

A raw meat-like meat alternative, including a lean meat-like portion and a fat-like portion, wherein: an area of the fat-like portion on a surface is 3% or more with respect to an entire surface area; and the fat-like portion on the surface includes a portion having a minor axis of 1 mm or more and having a major axis of the fat-like portion on the surface of 3.0 or more times the minor axis; and a method for producing the raw meat-like meat alternative.

A vegetable protein binder contains: a polysaccharide including a thermally irreversible gel-forming polysaccharide and a thermally reversible gel-forming polysaccharide; and a gelation retardant.

The purpose of the present invention is to provide: an adhesion improver which contains an edible plant-derived component and is used in an edible base material for culturing cells; a cell culturing scaffolding material containing said adhesion improver; and a tissue body containing said cell culturing scaffolding material.

A cell culturing scaffolding material suitable for producing cultured meat can be produced by applying an adhesion improver containing an edible plant-derived component to an edible base material for culturing cells.

The present invention generally relates to apparatuses for drying heat-sensitive protein compositions. In one aspect, the present invention is directed to a pulse resonator/atomizer for drying heat sensitive protein compositions. The pulse resonator/atomizer comprises: a rotating valve spun by a variable-speed electric motor controlled by a Variable Frequency Drive, plus an atomizer to introduce the heat sensitive protein compositions into the resonating gas stream for drying.