A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30 % (w/w) of the hybrid foodstuff.

The present invention relates to an edible and sterilizable macroporous three-dimensional (3D) tissue engineering scaffolds comprising a network of cross-linked biocompatible polymer, preferably a natural polymer. Moreover, the scaffold of the invention further comprises additives and living cells which adhere and proliferate, colonizing the entire surface of the scaffold and giving rise to a raw material for the later formation of tissue with high nutritive content and/or cultured meat, that may be subsequently processed into food for animal or human consumption without requiring modification or removal of the cells form the scaffold. Method of using the scaffolds to make cultured meat and/or tissues for being processed as food comprising the scaffold, are also described herein.

The present invention relates to a method for the large-scale synthesis of an edible and hot steam sterilizable macroporous three-dimensional (3D) scaffold which comprises biocompatible polymers with interconnected pores as a support material for adherent cell growth, proliferation and differentiation, which may be used to obtain tissue with nutritive content and/or cultured meat. These scaffolds are suitable for supporting cell tissue growth for biomedical or food applications.

The present invention relates to a method for the large-scale synthesis of an edible and hot steam sterilizable macroporous three-dimensional (3D) scaffold which comprises biocompatible polymers with interconnected pores as a support material for adherent cell growth, proliferation and differentiation, which may be used to obtain tissue with nutritive content and/or cultured meat. These scaffolds are suitable for supporting cell tissue growth for biomedical or food applications.

A method for preparing a fermented food by using a Rhizopus microsporus strain is provided. The method includes the following steps: providing an isolated and purified Rhizopus microsporus strain, and its deposit number is DSM 34400; and inoculating the isolated and purified Rhizopus microsporus strain to a substrate for fermentation to form a fermented food. The substrate includes a legume, a processing residue of a legume, or a combination thereof.

Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention features a composition that includes a modulating agent (e.g., phage, peptide, small molecule, antibiotic, or combinations thereof) that can alter the host's microbiota in a manner that is beneficial to the host. By promoting favorable microbial levels, microbial activity, microbial metabolism, and/or microbial diversity, the modulating agent described herein may be used to increase the fitness of a variety of insects utilized in human food or animal feed industries.

Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention features a composition that includes a modulating agent (e.g., phage, peptide, small molecule, antibiotic, or combinations thereof) that can alter the host's microbiota in a manner that is beneficial to the host. By promoting favorable microbial levels, microbial activity, microbial metabolism, and/or microbial diversity, the modulating agent described herein may be used to increase the fitness of a variety of insects utilized in human food or animal feed industries.

A method for manufacturing a swelling-inhibited starch, the production method including a step for performing a heating treatment at 55-205° C. on a starch for which the value of M.sub.1−M.sub.0 is within the range from −10 to 20 and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment. The heating treatment is performed using closed heating equipment without implementing a moist-heat treatment. M.sub.1: Moisture content (%) of starch before heating treatment M.sub.0: Equilibrium moisture content (%) of starch at normal temperature and normal humidity

The present invention provides a foam body suitable for producing a cultured meat having a good texture. The foam body of the present invention includes alginic acid and/or an alginate. The foam body has an elastic modulus M, as determined by a test, of 8×10.sup.4 Pa or less. In the test, the foam body is immersed in 22±3° C. water for 4 hours to prepare a specimen having a post-immersion thickness of 5±1 mm. Stress and strain caused in the specimen are measured by applying a load to the specimen for 5 seconds to compress the specimen in a thickness direction at 0.5 mm/sec. A stress caused in the specimen when the specimen is compressed by 10% of an initial thickness is determined, and a value obtained by dividing the stress by a corresponding strain is determined as the elastic modulus M.