Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

A method is used in the production of principal products conveyed in plurality along a processing line, consisting of fish, poultry or other meat which contains, in addition to the principal products to be obtained, inedible components to be removed (removal components) and also contains edible by-products remaining on said removal components. The edible by-products remain on the removal components after removal. The method includes: loading a separating device with a batch of fish, poultry or other meat; separating the principal products of this batch from the removal components, comprising by-products, of said batch; separating the by-products from the removal components; producing a by-product brine from the by-products by comminuting the by-products and mixing with water and stabiliser; and injecting a defined quantity of the by-product brine into the principal products, wherein principal products and the by-products contained in the by-product brine come from the same batch.

A process for manufacturing a lysed cell in oil suspension and methods of applying thereof, the lysed cell in oil suspension including a solids content of at least 10 wt. % and a particle size Dv90 of 100 to 300 microns, including steps a) adding a first portion of microbial cell matter to an oil, b) subjecting the mixture of microbial cell matter and oil to one or more shear steps to effect lysis of at least part of the cells and produce a suspension including lysed cells in oil, c) adding a further portion of microbial cell matter to the suspension including lysed cells in oil, d) subjecting the mixture of microbial cell matter and the suspension including lysed cells in oil to one or more shear steps to effect lysis of at least part of the cells and produce a further suspension including lysed cells in oil.

A process for manufacturing a lysed cell in oil suspension and methods of applying thereof, the lysed cell in oil suspension including a solids content of at least 10 wt. % and a particle size Dv90 of 100 to 300 microns, including steps a) adding a first portion of microbial cell matter to an oil, b) subjecting the mixture of microbial cell matter and oil to one or more shear steps to effect lysis of at least part of the cells and produce a suspension including lysed cells in oil, c) adding a further portion of microbial cell matter to the suspension including lysed cells in oil, d) subjecting the mixture of microbial cell matter and the suspension including lysed cells in oil to one or more shear steps to effect lysis of at least part of the cells and produce a further suspension including lysed cells in oil.

The present application relates to a frozen product for microwave cooking.

A process for processing animal protein product involves providing a meat product in a raw state having a core temperature of 32-34° F., slicing the meat product into a plurality of meat slices that are 1.0-9.0 mm thick, vacuum sealing a stack of the meat slices within a pouch with the meat slices of the stack stacked together in direct meat-to-meat contact, and cooking the vacuum sealed meat slices of the stack stacked together such that, during the cooking, the cut faces of the meat slices of the stack remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack of meat slices to have the size and entire outer surface shape of the entirety of the meat forming the stack prior to the slicing.

French fries having a potato shell and a solid core disposed within and substantially enclosed by potato shell are provided. The potato shell has a composition that is different from the solid core. The solid core may include fish, meat, cheese, non-potato vegetables, or potatoes that have been fortified with micronutrients, protein, and/or essential fatty acids.

The present invention refers to a process for improving the sensory quality of pelagic fish with a size between 12 and 16 cm; wherein the conditions in the indirect cooking stages at a temperature of 90 to 95° C. for 20 to 40 minutes and light drying at a temperature of 30 to 40° C. for 13 to 20 minutes, carried out prior to packaging, allows improving the skin texture of the fish in a very important way for the packaging operation and for the end customer

The present invention refers to a process for improving the sensory quality of pelagic fish with a size between 12 and 16 cm; wherein the conditions in the indirect cooking stages at a temperature of 90 to 95° C. for 20 to 40 minutes and light drying at a temperature of 30 to 40° C. for 13 to 20 minutes, carried out prior to packaging, allows improving the skin texture of the fish in a very important way for the packaging operation and for the end customer

The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.