This disclosure relates for example to meat alternative compositions comprising a plant based meat alternative and a cranberry seed preparation. This disclosure is also related to methods of preparing such meat alternative compositions.

The present invention relates to a meat substitute hamburger comprising: 1 to 50 wt % of a plant protein; 0.01 to 5 wt % of a high acyl gellan gum; 5 to 20 wt % of a plant oil and/or fat; 0.001 to 5 wt % of a colorant; 0.01 to 5 wt % of a juiciness enhancer; 0.001 to 5 wt % of a nutrient; 0 to 5 wt % of a binder; and water up to 100 wt %.

A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.

A shaped vegetarian meat product comprising: 30-80 wt. % water; 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; 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.

The present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a bacon analogue product and method of making thereof.

Pea protein concentrates (PPCs) and food products made therefrom are provided. Disclosed PPCs comprise 65 wt% or more protein (dry base) and 2.2 wt% or less starch, and may be used for producing dairy analogues or protein-fortified beverages when having low gel firmness, or for producing texturized pea proteins for meat analogues when having high gel firmness. Further biochemical and compositional traits are used to adjust the PPCs to specific products and uses, and pea varieties that enable producing PPCs with high protein content and high yield are also provided.

Present invention relates to food industry, particularly, to the field of protein-based products as meat substitutes. More particularly, the invention is the system and method for printing food products similar to animal meat from textured vegetable protein and animal cell material via micro-extruding technology. The meat substitute printing system consists of a printing device including a protein material delivery system and a cellular material delivery system of one type at least; a positioning device of the printing device with at least 5 degrees of freedom on various axes and configured to displace the printing device in space as it was preprogrammed, and a control system. The cellular material delivery system has at least one hermetic nozzle that can move along the platform of cellular material delivery system along guiding bars via linear actuator, and protein material delivery system has at least one nozzle that can move along the platform of cellular material delivery system along guiding bars via linear actuator. Plus, nozzle for protein material printing has a reservoir with the material, tip connected with the reservoir, and a heating element that covers at least a part of this nozzle tip and relatively divides its internal space on preheating zone and melt zone, the heating element is configured for uniform heating of melt zone up to the protein denaturation temperature or higher. The control system is configured to issue commands on the positioning device to move the printing device in space, to issue commands on the actuator of each nozzle of the cellular and protein material delivery systems for implementing consistent delivery of each material to the printing surface, to maintain the amount of delivered material and printing speed as it was preprogrammed; to control the temperature of heating element in protein material printing system for textured protein printing. The printing process can take place in the following way: applying a layer of parallel fibers of textured protein, applying a layer of cellular material, then the cycle is repeated. Use of this invention allows to create meat substitute similar in organoleptic and mechanical properties to natural meat from vegetable protein and cellular material of animal origin.

The invention relates to a process for producing a product from one or more biological substances or mixtures thereof. Furthermore, the invention relates to a product manufactured according to the process of the invention. Furthermore, the invention relates to the use of such a product.

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.

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 biofilm-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.