Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods.

Disclosed is a method to prepare a myceliated low-quality protein composition, which includes culturing a filamentous fungus an aqueous media. Examples of low-quality protein compositions include corn gluten meal. After culturing, the material is harvested by obtaining the myceliated low-quality protein composition via drying or concentrating. The resultant composition may have its taste, flavor, or aroma modulated, such as by deflavoring and/or deodorizing. Also disclosed are myceliated low-quality protein compositions, food products comprising such compositions, and methods to make such products.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.

Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described.

Microorganisms and bioprocesses are provided that convert gaseous substrates, such as renewable H.sub.2 and waste CO.sub.2 producer gas, or syngas into high-protein biomass that may be used directly for human nutrition, or as a nutrient for plants, fungi, or other microorganisms, or as a source of soil carbon, nitrogen, and other mineral nutrients. Renewable H.sub.2 used in the processes described herein may be generated by electrolysis using solar or wind power. Producer gas used in the processes described herein may be derived from sources that include gasification of waste feedstock and/or biomass residue, waste gas from industrial processes, or natural gas, biogas, or landfill gas.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present disclosure provides a composition comprising, (i) protein at a protein content of at least about 16% by dry weight, wherein at least about 50% by dry weight of the protein has an amino acid sequence encoded by one or more fungal genomes, and (ii) one or more materials selected from the group consisting of a flour, an oil, a flavoring agent, and a nutritional supplement, wherein the composition has a water content that is less than or equal to about 30% water by weight.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.