An apparatus can include a hollow tube, central shaft, agitation components, and bidirectional fluted auger. The hollow tube can have an inlet, outlet, and longitudinal central axis, and can facilitate the conveyance of foodstuff materials from the inlet to the outlet. The central shaft can extend along the longitudinal axis and can be rotationally driven both clockwise and counterclockwise. The agitation components can be coupled to the central shaft and can agitate and mix foodstuff materials being conveyed along the hollow tube. The bidirectional fluted auger can be coupled to the central shaft proximate the outlet, can rotate with the central shaft when the central shaft is rotationally driven, and can have a flow rate limiting inner cylinder, clockwise-progressing flute features, and counterclockwise-progressing flute features. The clockwise and counterclockwise progressing flute features can convey foodstuff materials toward the outlet when the bidirectional fluted auger is rotated clockwise or counterclockwise.

The present invention relates to the preparation of fermented plant-based compositions.

In a method for obtaining one or more protein preparations and oil fractions from sunflower seeds or rape seeds, at least three fractions are provided or formed from the seeds, of which a first fraction has a shell content of <1 mass percent, a second fraction has a shell content of <20 mass percent or <10 mass percent, the shell content being greater than the shell content of the first fraction but equal to at least >0.3 mass percent or >0.15 mass percent, and a third fraction has a shell content of >60 mass percent or >30 mass percent. Oil is separated from the first fraction by means of one or de-oiling steps to a residual oil content of <3 mass percent, whereby one or more oil fractions and an oil-free first fraction are obtained as protein preparations. The method makes it possible to convert all of the fractions which are accumulated during the preparation of the sunflower seeds or rape seeds, into ingredients of the highest possible quality for food, animal feed, energy or technical applications.

Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

The group of inventions relates to the food industry, and more particularly to a method and device for transforming brewer's spent grain (BSG). The invention makes it possible to increase the level of recovery of edible fractions from BSG to 90-95%, and to increase the amount of protein in an edible suspension to not less than 50 wt % dry solids. The underlying principle of the invention is a technique for preparing BSG for nutrient extraction and extracting said nutrients by mechanical processing on a proposed industrial processing line. The essence of the claimed method lies in loosening BSG on a vibratory sieve, grinding the BSG in a colloid mill with the addition of water or centrate in a ratio of from 0.5:1 to 1:1 relative to BSG to produce a paste-like homogeneous mass of BSG, and then processing said mass in a screw extractor for further grinding and separation into two fractions: an edible suspension having a 90-95% moisture content and containing all of the nutrients of BSG, including protein substances; and ground BSG husks having a 60-75% moisture content, suitable for subsequent industrial use. The edible suspension is then mechanically filtered to remove ground husk residue, and the suspension is pumped into a storage tank.

A method of producing microparticles by spray drying comprises the steps of providing a spray-drying feedstock solution comprising water, a volatile divalent metal salt, weak acid, 5-15% dairy or vegetable protein (w/v) and 1-20% active agent (w/v). The feedstock solution is adjusted to have a pH at which the volatile divalent metal salt is substantially insoluble. The feedstock solution is then spray-dried at an elevated temperature to provide atomised droplets, whereby the volatile divalent metal salt disassociates at the elevated temperature to release divalent metal ions which crosslink and aggregate the protein in the atomised droplets to produce microparticles having a crosslinked aggregated protein matrix and active agent dispersed throughout the matrix.

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.

A composition that is a ruminant feed or a ruminant feed product for forming the ruminant feed includes a fatty acid-protected protein. The fatty acid-protected protein includes a protein source and a hydrogenated saturated fatty acid that coats the protein source. Various embodiments provide methods of feeding a ruminant and methods of forming the composition.

The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20° C. of at least 20%. The invention also provides a method for making the meat analogue product.

The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20° C. of at least 20%. The invention also provides a method for making the meat analogue product.