An alternative milk composition of spirulina digestible, bioavailable proteins, vitamins and minerals is described. The proteins, vitamins and minerals present in spirulina biomass are rendered digestible and bioavailable by unique homogenization process followed by thermo-chemical treatment. The alternative milk made with digestible, bioavailable proteins, vitamins and minerals is formulated with colorant, sweetener, flavor and gelling agent. The milk so obtained is packed with digestible and bioavailable proteins, vitamins and minerals is free from fishy odor and bitter taste.

The present invention provides methods and protein compositions having advantageous properties, such as a high uncorrected limiting amino acid score as well as favorable amounts of essential amino acids, branched chain amino acids, as well as other amino acids more difficult to find in the regular diet. The protein composition is obtainable as taught herein from algal or microbial biomass. The protein composition produced according to the methods of the invention provides a proteinaceous food or food ingredient that is more nutritionally balanced (and therefore nutritionally superior) to protein compositions otherwise available. The protein material is advantageously used as a food or food ingredient for humans and/or animals. Also provided are methods of producing the protein material from biomass sources.

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

This relates to the field of culture of algae, in particular microalgae. Disclosed is a method for culture of algae, advantageously of microalgae. The particular culture conditions in terms of lighting and nutrients enables a biomass to be obtained which is constituted of microalgae having a quantity of chlorophyll that is at least low, advantageously very low, or even zero and a high quantity of antioxidant agents.

Provided herein are compositions and processes for producing compositions from an algae that overproduces protoporphyrin IX (PPIX). Also provided are methods of growing PPIX overproducing algae, methods of isolating PPIX-containing portions from algae cultures and compositions and methods of making food products with PPIX produced by algae. Provided herein are strains and methods to select strains that overproduce PPIX. Also provided are compositions, including edible compositions that include PPIX produced from algae. Specifically, the algal strain over-producing PPIX is an engineered strain of The algal biomass may be used for preparing meat analogues wherein the PPIX compound imparts a meat-like colour and flavour.

A method for using peptides for flavorings is described. The method includes, at least, obtaining a microalgae, extracting chlorella protein from the microalgae, modifying a factor associated with the chlorella protein to change an amino acid combination of the chlorella protein, and identifying a peptide flavoring associated with the modified amino acid combination.

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.

Methods to extract chlorella protein from algae powder are described. A first extraction method is an alkaline solution extraction method. A second extraction method is an enzyme extraction method. A third method is a low-temperature deep eutectic solvents (DES) extraction method. According to each of these methods, a protein recovery rate is calculated from a protein extract solution of chlorella protein.

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.