The present invention relates to mushroom-based meat substitutes and methods of producing mushroom-based meat substitutes, wherein the method incorporates a retorting step. The invention has been developed to provide versatile vegetarian or vegan alternatives to meat that can mimic the visual, textural, and/or flavour characteristics of meat, and in particular, cooked meat products.

The present invention relates to mushroom-based meat substitutes and methods of producing mushroom-based meat substitutes, wherein the method incorporates a retorting step. The invention has been developed to provide versatile vegetarian or vegan alternatives to meat that can mimic the visual, textural, and/or flavour characteristics of meat, and in particular, cooked meat products.

The present invention relates to a process for producing single cell protein, wherein a thermophilic fungus is grown a fermentable carbon-rich feedstock at a high temperature and at an acidic pH. This allows for a cost effective fermentation process that can to be run under non-sterile conditions and without additional cooling requirements. The process can be used to convert by-products or waste from agriculture or food production, or organic fractions of municipal solid waste into valuable single cell protein that can be applied as dietary source of protein or protein supplement in human food or animal feed.

The present invention relates to a process for producing single cell protein, wherein a thermophilic fungus is grown a fermentable carbon-rich feedstock at a high temperature and at an acidic pH. This allows for a cost effective fermentation process that can to be run under non-sterile conditions and without additional cooling requirements. The process can be used to convert by-products or waste from agriculture or food production, or organic fractions of municipal solid waste into valuable single cell protein that can be applied as dietary source of protein or protein supplement in human food or animal feed.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

There is described a continuous process for producing and isolating mycoprotein. The process may comprise the steps of: providing a fermentation media suitable for producing mycoprotein; introducing the fermentation media to a first fermentation vessel; fermenting the fermentation media to obtain a mixture comprising mycoprotein and partially spent fermentation media; isolating at least part of the partially spent fermentation media from the mixture comprising mycoprotein and partially spent fermentation media; and reintroducing at least a portion of the isolated partially spent fermentation media into the first fermentation vessel. Also described is mycoprotein obtained from the process.

The present invention relates to a process for manufacturing edible mushrooms in sauce, which comprises: a) starting with previously processed fresh raw material, blanching said raw material in water; b) milling the raw material to obtain a homogenate; c) pouring edible vegetable oil into a steam-heated pressure vessel and raising the temperature of the vegetable oil; d) adding the homogenate to the container with heated vegetable oil and stirring the homogenate/oil mixture; e) adding powdered ingredients to the previous mixture; f) adding sliced edible mushroom to the mixture from the previous step until the mixture boils; g) once said boiling temperature has been reached, shutting off the steam supply to the steam-heated pressure vessel.

The present invention relates to a process for manufacturing edible mushrooms in sauce, which comprises: a) starting with previously processed fresh raw material, blanching said raw material in water; b) milling the raw material to obtain a homogenate; c) pouring edible vegetable oil into a steam-heated pressure vessel and raising the temperature of the vegetable oil; d) adding the homogenate to the container with heated vegetable oil and stirring the homogenate/oil mixture; e) adding powdered ingredients to the previous mixture; f) adding sliced edible mushroom to the mixture from the previous step until the mixture boils; g) once said boiling temperature has been reached, shutting off the steam supply to the steam-heated pressure vessel.

Proposed is a method for complex culture of Innotus obliquus, Phellinus linteus, and Ganoderma lucidum. The cultured mycelium complex prepared by the above method has a high content of beta-glucan, which has excellent health functionality and can be used as additives or cooking seasonings for various foods. In addition, when raw meat is salted using the cultured mycelium complex, meat dishes with good taste and flavor can be easily prepared.