The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography. This shaped vegetarian meat product has a very attractive juicy appearance and texture.

Disclosed is a method for manufacturing compounds of interest from at least one mineralized connective tissue, the compounds of interest including at least collagen. The manufacturing method includes a solid/liquid extraction step in which the at least one mineralized connective tissue is mixed with an eluent suitable for extracting the compounds of interest from the at least one mineralized connective tissue to the eluent. This extraction step includes successive operations of adjusting the pH of the eluent, separated by a time interval; each of which pH adjustment operations includes an addition of an acid in the mineralized connective tissue/eluent mixture, to reduce the pH of the eluent until reaching a pH value lower than or equal to 5.5, preferably lower than or equal to 4, preferably ranging from 2 to 4.

Disclosed is a method for manufacturing compounds of interest from at least one mineralized connective tissue, the compounds of interest including at least collagen. The manufacturing method includes a solid/liquid extraction step in which the at least one mineralized connective tissue is mixed with an eluent suitable for extracting the compounds of interest from the at least one mineralized connective tissue to the eluent. This extraction step includes successive operations of adjusting the pH of the eluent, separated by a time interval; each of which pH adjustment operations includes an addition of an acid in the mineralized connective tissue/eluent mixture, to reduce the pH of the eluent until reaching a pH value lower than or equal to 5.5, preferably lower than or equal to 4, preferably ranging from 2 to 4.

The present disclosure provides a single or a set of packed protein unit for use in fabrication of a meat analogue product, the packed protein unit comprises at least one elongated texturized protein strip held, in an organized spatial configuration, by or within a retaining element, the at least one elongated texturized protein strip being defined by a longitudinal axis and a cross sectional area taken perpendicular to the longitudinal axis; wherein at least one dimension of said cross sectional area is equal or less than 10 mm and said longitudinal axis has a dimension of at least 100 mm. Also disclosed herein is a method of fabricating a meat analogue product making use of one or more packed protein units disclosed herein.

The present disclosure relates to methods of preparing cell-based products for consumption that comprise proteins from exotic, endangered, and extinct species, as well as cell-based products for consumption.

The present disclosure relates to methods of preparing cell-based products for consumption that comprise proteins from exotic, endangered, and extinct species, as well as cell-based products for consumption.

A cell hydrolysate composition, the composition comprising substantially all protein polypeptides and/or polypeptide fragments derived substantially from all the proteins in a cell from an in vitro cell culture.

A cell hydrolysate composition, the composition comprising substantially all protein polypeptides and/or polypeptide fragments derived substantially from all the proteins in a cell from an in vitro cell culture.

Products made from poultry proteins are disclosed. These products may contain high levels of chicken proteins and may be in the form of a baked or extruded solid, or in a liquid form. Methods of making these products are also described.

Products made from poultry proteins are disclosed. These products may contain high levels of chicken proteins and may be in the form of a baked or extruded solid, or in a liquid form. Methods of making these products are also described.