The invention relates to minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) pieces; (b) 20-45% by weight of the minced meat analogue of a binder emulsion containing the following ingredients: (b1) 8-50% by weight of the binder emulsion of liquid oil having a saturated fatty acid content of less than 30 wt. % (b2) 8-50% by weight of the binder emulsion of particles of solid fat having a saturated fatty acid content of more than 50 wt.; (b3) 25-70% by weight of the binder emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70 wt. % of the binder emulsion;
wherein the combination of components (a) to (b) constitutes at least 80 wt. % of the minced meat analogue.

The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable milk protein products.

A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

The present invention relates to a food production device, configured to provide texture to a mass of viscoelastic food-stuff material, which comprises an outer member (10), an inner member(21), which is disposed in an interior of the outer member (10) and a lid (22). A texturizing chamber (2) of the device is formed between the outer member (10) and the inner member (21), for receiving and retaining the mass of viscoelastic foodstuff material during use, and the lid (22) is configured to close-off the texturizing chamber (2) from its surroundings. The outer member (10) and the inner member (21) are rotatable with respect to each other to effect a shear stress with the outer member (10) and the inner member (21), which is configured to act onto the foodstuff material in the texturizing chamber (2). The outer member (10) comprises a bottom wall (12) at a bottom end of the outer member (10) and a top end opening at a top end of the outer member. The lid (22) is configured to be mounted at the top end of the outer member (10) to close-off the top end opening.

The present disclosure relates to methods of preparing cell-based products for human consumption, in particular, from populations of such cell types as hepatocytes, adipocytes, myoblasts, and/or fibroblasts.

The present disclosure provides a process for producing “cookable”, fibrous meat analogs employing directional freezing. The process includes subjecting an ingestible hydrocolloid to directional freezing for inducing formation of elongated ice crystals in which the elongated ice crystals are aligned in a given direction in the directionally frozen hydrocolloid. Following this, elongated ice crystals are removed and are replaced by proteins and any other additives such as supplements which are located in the aligned channels originally containing the aligned ice crystals. Once the desired amount of protein loading is achieved, the protein-loaded hydrocolloid is subjected to conditions suitable to induce gelling of some of proteins to form protein gels in the aligned elongated channels.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

The invention relates to an emulsion-based fat powder comprising a dispersible aqueous phase (DP) of water and a food colorant and a continuous fat phase (CP) of a fat having a melting point of from 40 to 80° C. The food colorant is in particular a pH dependent food colorant such as an anthocyanin-based colorant. The invention also relates to the use of the emulsion-based fat powder in meat analogues.

The present disclosure provides a whole muscle meat substitute and method for its production using additive manufacturing techniques. Specifically, the whole muscle meat substitute comprises one or more layers of digitally printed protein-containing strands, wherein each layer comprises a single convoluted strand or a plurality of strands such that segments between folds of the single strand or the plurality of strands are arranged in an essentially parallel along their longitudinal axis, the strand or strands comprising one or more bundles of axially aligned texturized protein fibers; and wherein at least a portion of the texturized protein fibers comprises elongated fibers having a length above 5 mm. The method disclosed herein comprises operating a digital printer to dispense onto a rinter bed a single convoluted protein containing strand or a plurality of individual protein containing strands, the single strand being folded or the plurality of said strands being arranged such that segments between folds of the single strand or the plurality of strands are essentially parallel along their longitudinal axis.

The present disclosure provides a whole muscle meat substitute and method for its production using additive manufacturing techniques. Specifically, the whole muscle meat substitute comprises one or more layers of digitally printed protein-containing strands, wherein each layer comprises a single convoluted strand or a plurality of strands such that segments between folds of the single strand or the plurality of strands are arranged in an essentially parallel along their longitudinal axis, the strand or strands comprising one or more bundles of axially aligned texturized protein fibers; and wherein at least a portion of the texturized protein fibers comprises elongated fibers having a length above 5 mm. The method disclosed herein comprises operating a digital printer to dispense onto a rinter bed a single convoluted protein containing strand or a plurality of individual protein containing strands, the single strand being folded or the plurality of said strands being arranged such that segments between folds of the single strand or the plurality of strands are essentially parallel along their longitudinal axis.