The present invention concerns an ethanol with an alcohol by volume between 85% and 99%, and comprising a Hydroxy-Alkyl-Cellulose, the dosage of Hydroxy-Alkyl-Cellulose being limited so as to obtain a dynamic viscosity of less than 100 Pa.Math.s. This invention also concerns the use of such ethanol as combustible for cooking a foodstuff, or part of a foodstuff, in particular for safely cooking in the immediate vicinity of the person for whom the food is intended, so as to use cooking as a show.

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.

Proposed is a formed meat composition comprising additives, a process for producing a formed meat slug and a combined meat/formed meat slug. It is a disadvantage of established dried formed meat compositions that they require stabilizing desiccants and/or have an unnatural, open-pored fine structure. The novel solution proposed is a formed meat composition which, in addition to prey animal meat, glycerol and salt, merely contains additives in the form of prey animal nutriment. Also proposed is a process for producing a formed meat slug in which a common comminution of meat and additives in a manner modelled on hunting is carried out. Finally proposed is a combined meat/formed meat slug which comprises in its primary constituents only animal meat ingredients and the recited additives. The claimed subject matter provides the particular advantage that, despite additives, a denser, more stable and closed fine structure is achieved.

The present invention relates to a method of co-culturing Inonotus obliquus, Ganoderma lucidum, and Phellinus linteus. The co-cultured mycelia prepared through the method of the present invention have high beta-glucan content and thus can exhibit superior health functionality, and can be used as an additive or a cooking seasoning in various foods. In addition, the use of the co-cultured mycelia in curing raw meat enables easy preparation of a meat-based food product that has a good taste and flavor.

The invention is in the field of cultured meat. In particular the invention is related to a method for aseptic packaging of cultured tissue and a system suitable for this method. The method comprises the steps of producing the cultured tissue, harvesting the cultured tissue, transferring the cultured tissue to a sterile package and sealing the sterile package, wherein all steps are executed under aseptic conditions.

The invention is in the field of cultured meat. In particular the invention is related to a method for aseptic packaging of cultured tissue and a system suitable for this method. The method comprises the steps of producing the cultured tissue, harvesting the cultured tissue, transferring the cultured tissue to a sterile package and sealing the sterile package, wherein all steps are executed under aseptic conditions.

Compositions and methods are provided, wherein one or more plant protein(s) are combined with one or more fruit, vegetable, nut or grain sources of phenolics to generate protein-phenol complexes within the mixture. The source of phenolics primarily derive from plant waste, residuals, by-products or side streams, such as, for example, the solids which remain after the extraction of juice from fruit or oil pressed from olives, nuts or grains (e.g., pomace), or fruit and vegetables, etc., which could not be sold for some reason or another. In one embodiment, this mixture constitutes an Admixture that can be added to meat analogue formulations. In one embodiment, this mixture constitutes a Base Substance to generate a Meat Analogue and/or Final Product, which can provide a replacement for different types of meat including beef, buffalo, deer, chicken, turkey, pork, fish, shellfish, etc.

Disclosed herein is a method for allowing forming & sealing films to be embossed/debossed with various shapes such as geometric, organic, or fractal and/or combination and various dimensions and depths. The texture or pattern is transferred to the film from an insert. The pattern on the forming & sealing film is then transferred onto the surface of the various proteins including but not limited to chicken, turkey, beef, pork, and plant proteins during the form-fill-seal and cook process. The forming and/or sealing inserts can form various thermoforming films with functional and/or decorative embossing and/or debossing without the use of knitted, elastic, extruded, tightly weaved, plastic netting, and/or compression forming molds and/or release agents for netting removal. Since the forming inserts are constructed using additive manufacturing processes, almost any design can be embossed/debossed onto the forming & sealing film.

Disclosed herein is a method for allowing forming & sealing films to be embossed/debossed with various shapes such as geometric, organic, or fractal and/or combination and various dimensions and depths. The texture or pattern is transferred to the film from an insert. The pattern on the forming & sealing film is then transferred onto the surface of the various proteins including but not limited to chicken, turkey, beef, pork, and plant proteins during the form-fill-seal and cook process. The forming and/or sealing inserts can form various thermoforming films with functional and/or decorative embossing and/or debossing without the use of knitted, elastic, extruded, tightly weaved, plastic netting, and/or compression forming molds and/or release agents for netting removal. Since the forming inserts are constructed using additive manufacturing processes, almost any design can be embossed/debossed onto the forming & sealing film.

A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation and ultra-violet lighting, containing an anti-microbial meat aging rack with a salt brick stack covering one wall. Humidity is controlled to maintain between approximately 60 and approximately 65%. Temperature is controlled to maintain between approximately 32 degrees Fahrenheit and approximately 33 degrees Fahrenheit. UV lighting, some of which produces ozone, controls odors and sanitary conditions for the dry aging process.