Methods for making a plant-based food product from a microalgae are described. An example method includes obtaining a microalgae, extracting Chlorella protein from the microalgae, modifying a factor associated with the Chlorella protein and/or adding a stimulant to the Chlorella protein to change an amino acid combination of the Chlorella protein, and utilizing the modified Chlorella protein as a protein flour to create the plant-based food product.

Methods for making a plant-based food product from a microalgae are described. An example method includes obtaining a microalgae, extracting chlorella protein from the microalgae, modifying a factor associated with the chlorella protein and/or adding a stimulant to the chlorella protein to change an amino acid combination of the chlorella protein, and utilizing the modified chlorella protein as a protein flour to create the plant-based food product.

A method for separating soluble proteins from chlorophyll using a water-soluble silicate. Various purified products and intermediates are provided.

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.

The present invention is directed to the utilization of hyperthermophilic organisms to produce single cell protein or protein enriched biomasses for use as food and/or feed sources. In particular, provided is the use of organic material (e.g., animal waste or sludge and/or produce) for use as a biomass in such processes.

Methods of separating components traditionally considered as waste material from mold-fermented compositions are described. The waste components can be separated either from unfiltered compositions or from a separation stream separated from a composition. In some embodiments, filamentous fungus used in the production of the mold-fermented composition is specifically targeted for separation. Incorporation of separated waste components into various products are also described herein. In some embodiments, the separated components are used in alternative meat products and other foods designed for human consumption. Separated components can also be used in animal feed, as feed stock for other fermentation processes, or for use in treating food, creating cosmetics, or chemical processes.

The present disclosure relates to a food product comprising a pure fungi biomass, the pure fungi biomass comprising fungi of a species belonging to the genus Rhizopus, wherein the dry weight of the food product comprises within the range of from 10% to 100% of dry weight of the fungi biomass the fungi biomass comprising fungi biomass fibers, wherein 50% or more, such as 70% or more, or 80% or more of the fungi biomass fibers are aligned substantially in planes extending in a first direction. The present disclosure also relates to a method for producing the food product and use of a pure fungi biomass for preparing a food product.

The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is cellular biomass, for example an algal or microbial biomass. The invention discloses that the cellular biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content and has pleasing organoleptic properties.

The present invention relates to a method for protein enrichment of a biomass of red unicellular algae such as Galdieria and to the biomass thus obtained.

The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is biomass, for example an algal or microbial biomass. The invention discloses that the biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content without the unacceptable organoleptic properties that typically accompany proteins and food ingredients from these sources.