Aspects of the present disclosure relate to compositions comprising rice bran extract and meat analogues, and methods of making and using the same.

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.

The invention relates to edible microextruded products with compressive and tensile Young's moduli resembling the mechanical properties of meat, said edible products comprising several layers of microextruded elements made of a viscoelastic composition, said viscoelastic composition comprising in an appropriate edible solvent, high amounts of protein and an edible pseudoplastic polymer. The invention discloses also particular processes for obtaining such edible microextruded products, in particular a 3D printing method. Particular uses of edible products are also listed, including the use as meat-replacers. The invention discloses also new edible viscoelastic compositions comprising proteins and pseudoplastic polymers.

Described herein is a meat substitute or food ingredient comprising an animal myoglobin protein, gene construct comprising a nucleic acid encoding said protein, a host cell comprising said gene construct and a method for producing said myoglobin or said meat substitute.

Provided is food component comprising cells of at least one bacterium, said cells comprising a crude protein concentration of at least 60 wt % of a total dry weight of said cells and nucleic acid at a concentration of less than about 5 wt % of a total dry weight of said cells, wherein at least 50% of a total number of said cells are dead cells. Further provided are food and beverages comprising such food components and methods of manufacture thereof.

A kamaboko-like food having a good texture can be produced by preparing a paste by mixing 1 to 20% by weight of a powdery vegetable protein, 1 to 8% by weight of gellan gum, 0.005 to 0.15% by weight of a divalent metal salt as a divalent metal, and 60 to 95% by weight of water, and molding and heating the paste. The powdery vegetable protein is preferably soybean protein. Additionally, the paste may also be molded uniformly to a thickness of 5 mm or less. By using this paste, a crab-flavored kamaboko-like food, which has many process restriction, can be produced.

A process for the production of instant alternative protein products, including plant based meat and more particularly to plant based products having the texture, appearance, and taste of meat or dairy. The instant meat or food analog material may be based on a Native Edestin Protein Isolate (NEPI). NEPI may be combined with water to form a protein hydrosol, followed by addition of oil, and heating in a microwave oven to set, thereby forming a hydrogel, or meat analog. The protein hydrosol may be mixed in a microwavable cup being comprised, preferably, of a porous material such as paper or plastic, and having dimensions conducive to forming a meat analog from the protein-fat hydrosol when heated in a microwave. Materials required for production of a meat analog at home from the NEPI may be provided as a convenient kit for production of an instant meat analog.

A method of forming an edible meat substitute product includes obtaining a liquid waste stream from a pea protein processor. The method includes adjusting the pH of the liquid waste stream to be in a range of 5.5 to 6.0 so as to form a growth media. The method includes growing fungal cells in the growth media comprising the liquid waste stream obtained from a pea processor such that the fungal cells produce a mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes concentrating the mycelium to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium.

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.

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.