Provided herein are exemplary methods for creating hemp-based HMEs by adding a hemp-based admixture to an extruder, adding a liquid to the hemp-based admixture in the extruder, heating the hemp-based admixture within the extruder to a predetermined temperature, and extruding the hemp-based admixture through a die of the extruder to create a hemp-based high-moisture extrudate (HME), the hemp-based HME a protein structure that has a liquid retaining ability of approximately 80 percent, by weight.

A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.

Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or both of non-fat dry milk and buttermilk powder. The carbohydrate includes one or both of syrup solids, such as corn syrup solids, and a starch, such as modified corn starch. The meat substitutes include amino acids and sugars that undergo a Maillard reaction during preparation of the meat substitutes, yielding flavor compounds in, and non-enzymatic browning of, the meat substitutes. The meat substitutes can be used in the production of food products such as dairy-based jerky.

Described is a method of making a fungus-based food product by providing a three-dimensional edible matrix as a scaffold for fungal growth. The three-dimensional edible scaffold is formed by first providing a continuous edible matrix which is then subsequently converted into the three-dimensional scaffold by introducing voids into the matrix by foaming or puncturing or a combination thereof. Through this fungal growth in the provided three-dimensional edible scaffold, a fibrous fungus-based food product is formed.

The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

A foodstuff may include an edible encased protein product. The edible encased protein product may include a natural or synthetic edible casing and a full muscle chicken protein filler encased in the casing. An insertion member may extends along a longitudinal axis between first and second ends. At least one end may extend within the full muscle chicken encased in the casing. The edible encased protein may be dimensioned to simulate a chicken wing flat or drumette.

The disclosure provides for compositions and methods for the preservation of meat substitutes containing plant heme protein. In particular, small molecules that can fit in the unique heme pocket of plant heme proteins are provided to stabilize and preserve meat substitutes the products.

The present invention pertains to a plant protein, including isolates and concentrates, preferably leguminous protein isolates, more preferably pea protein isolates characterized in that it contains less than 0.6% by dry weight of sodium on dry matter and below 1% by dry weight of calcium. The invention further relates to processes of extraction and purification of the plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates of the invention. Finally, the invention also relates to the application of plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates, of the invention, in the food, feed and pharmaceutical industries.

Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.