In order to be able to change a cross section of a forming cavity at least with regard to its size, in particular also with regard to its quantitative relations, longitudinal walls circumferentially surrounding the forming cavity are movably fastened relative to a base body in such a way that they can be moved at least in groups synchronously, preferably all longitudinal walls synchronously, relative to a center of the cross section of the forming cavity by means of an actuating element.

The method of producing a meat-like food product according to the present invention includes adding a plant-derived protein and a form of granular powder (A) satisfying the conditions (1) to (4) below to food product materials to prepare a dough. The dough contains 0% by mass or more and 30% by mass or less of an animal-derived protein material. (1) The form of granular powder has a starch content of 75% by mass or more; (2) the form of granular powder contains 3% by mass or more and 45% by mass or less of a molecular weight-reduced starch of a starch having an amylose content of 5% by mass or more, the molecular weight-reduced starch having a peak molecular weight of 3×10.sup.3 or more and 5×10.sup.4 or less; (3) the form of granular powder has a degree of swelling in cold water at 25° C. of 5 or more and 20 or less; and (4) the content of matters under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is 50% by mass or more and 100% by mass or less.

Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

One or more methods are disclosed to provide for the preparation of a food product that can be quickly cooked, while exhibiting flavors, textures, and colors of more traditional and time consuming cooking methods. The method produces a food product with the full flavor profile of barbeque, with the ease of a ready-made meal. The preparation prior to packaging facilitates a Maillard reaction and carmelization of the food product. The method can include marinating the food product, searing an outside portion of the food product, smoking the food product, vacuum sealing and then cooking the food product using a sous vide method. The prepared food product can then be easily heated by the end user for consumption.

The present invention relates to a process for the production of in vitro engineered tissues, also known in the art as cultured meat, cultivated meat, cell based meat, cellular meat and/or clean meat, and a device for the production of the same. The process comprises the steps of: loading sterilizable 3D scaffolds into a seeding chamber, sterilization of the scaffolds in the seeding chamber, seeding the scaffolds by loading a first volume of culture medium into the seeding chamber, wherein the first volume of culture medium has a density of cells in suspension of 5,000 to 25,000 cell/cm.sup.2, more preferably from 10,000 to 16,000 cm.sup.2 such that the scaffolds are immersed in the culture medium, leaving the scaffolds and the first volume of culture medium in the seeding chamber for a period of 2-24 hours at 18-37° C., loading a second volume of culture medium into a bioreactor, the second volume being greater than the first volume of the culture medium wherein an incubation position of one or more movable grids inside the bioreactor confines the scaffolds to the second volume of the culture medium such that they remain immersed during an incubation step, wherein the scaffolds and the second volume of culture medium are incubated in the bioreactor for a period of 10-60 days at 18-37° C. and at a pH between 6.5-8.0, more preferably 7.0-7.4. The invention also relates to a device for the production of cultured meat.

The present invention relates to a process for the production of in vitro engineered tissues, also known in the art as cultured meat, cultivated meat, cell based meat, cellular meat and/or clean meat, and a device for the production of the same. The process comprises the steps of: loading sterilizable 3D scaffolds into a seeding chamber, sterilization of the scaffolds in the seeding chamber, seeding the scaffolds by loading a first volume of culture medium into the seeding chamber, wherein the first volume of culture medium has a density of cells in suspension of 5,000 to 25,000 cell/cm.sup.2, more preferably from 10,000 to 16,000 cm.sup.2 such that the scaffolds are immersed in the culture medium, leaving the scaffolds and the first volume of culture medium in the seeding chamber for a period of 2-24 hours at 18-37° C., loading a second volume of culture medium into a bioreactor, the second volume being greater than the first volume of the culture medium wherein an incubation position of one or more movable grids inside the bioreactor confines the scaffolds to the second volume of the culture medium such that they remain immersed during an incubation step, wherein the scaffolds and the second volume of culture medium are incubated in the bioreactor for a period of 10-60 days at 18-37° C. and at a pH between 6.5-8.0, more preferably 7.0-7.4. The invention also relates to a device for the production of cultured meat.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 μm and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.

A particulate solid fat composition comprising coconut oil is prepared by a method comprising heating a fat composition comprising coconut oil, cooling the melted fat composition with stirring to provide a substantially uniform solid fat composition, and chopping the solid fat by a food cutting device under chilling conditions at a temperature low enough to form a a substantially uniform particulate solid fat composition wherein at least 90% of the particles have a particle size of from 1.5 mm to 26 mm. The substantially uniform particulate solid fat composition is substantially compositionally uniform, or is substantially visually uniform, and/or is substantially uniform in color. This particulate solid fat composition is mixed with a hydrated plant protein composition under chilling conditions at a temperature low enough to maintain the particulate nature of the solid fat composition to form an animal meat mimic.