Systems and methods for producing food products including cultured food products. The cultured food products include sushi-grade fish meat, fish surimi, foie gras, and other food types. Various cell types are utilized to produce the food products and can include muscle, fat, and/or liver cells. The cultured food products are grown in pathogen-free culture conditions without exposure to toxins and other undesirable chemicals. The food products can be processed to provide a desired shape, texture and consistency.

An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.

An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.

A crisp proteinaceous food product in which egg white proteins constitute the majority of total proteins present is described. The food product has a bulk density of from 120 to ˜500 g/L and includes water, expanded starch, and denatured proteins. Ovalbumin constitutes at least 33% (w/w) of the proteins. Expanded starch can constitute at least 35% (w/w) of the food product.

The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.

Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof.

The invention relates to an egg substitute product for whole chicken eggs, chicken egg albumen or chicken egg yolks and consists of a consumable mixture of the proteins or a fraction of the proteins from one or a plurality of non-leguminous plants, preferably tubers or roots, and at least one aqueous extractable fraction from at least one vegetable raw material, preferably from leguminous plants, cereals, sweet grasses, pseudo grains, cannabaceae (hemp plants), nuts or edible mushrooms. The invention, moreover, relates to a method for producing such an egg substitute product and to the use of such egg substitute products.

The invention relates to a liquid egg white, with novel organoleptic and texture and/or rheological characteristics. It also relates to the methods to produce it and to compositions and food products comprising it.

The invention relates to a liquid egg white, with novel organoleptic and texture and/or rheological characteristics. It also relates to the methods to produce it and to compositions and food products comprising it.

A method of producing individual cooked egg products including the steps of: providing a pan to a liquid egg station, wherein the pan comprises at least one pocket with a bottom wall from which a perimeter side wall extends generally upwardly and inwardly, and the bottom wall comprises a planar portion from which a depressed portion downwardly extends; depositing a volume of a liquid egg product into at least one of the pockets at the liquid egg station; cooking the deposited volume of liquid egg product with a combination of heat and moisture at a cooking station; and removing the cooked egg product from each of the pockets.