A device for transferring molten proteinaceous extrudate material from the exit of an extrusion cooker barrel to a cooling die whilst promoting or maintaining laminar flow of said molten extrudate.

Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

Non-animal-based food products are described that simulate whole cuts of meat from an animal. In embodiments, the food products may include a group of aligned fibers, where the fibers have an average fiber diameter of less than or about 500 μm, and where the fibers comprise a non-animal-based protein. The food products may also include at least one binding agent in an interstitial space between at least a portion of the group of aligned fibers. In additional embodiments, the food products may include a scaffolding having one or more membranes that have a three-dimensional porous structure, where the scaffolding comprises one or more non-animal-based proteins. These food products may also include a gelling agent filling one or more pores in the scaffolding, where the gelling agent includes water, at least one non-animal-based protein, and at least one non-animal-based polysaccharide.

The invention provides a methyl cellulose slurry for a meat-like protein processed food product having higher elasticity than a conventional one and having little variation in quality and a meat-like protein processed food product using the methyl cellulose slurry. By retaining a slurry containing methyl cellulose dissolved in water in a temperature zone of 0 to 5° C. for 10 hours or more, a methyl cellulose slurry for a meat-like protein processed food product having higher elasticity than a conventional one and having little variation in quality can be provided. Moreover, by using the methyl cellulose slurry, a meat-like protein processed food product having higher elasticity than a conventional one and having little variation in quality can be provided.

A synthetic edible proteinaceous material with a protein concentration of greater than 50% and the process for creating such proteinaceous material. The proteinaceous material is a substance comprising two materials: a denatured non-dairy protein isolate and a solid fat. By subjecting one or more of a variety of non-dairy isolated proteins to high-speed mixing, the protein denatures and can be mixed with a variety of solid fats to create a high-concentration protein colloid that is not only edible, but appetizing. The high-protein proteinaceous material can then be used as a standalone product or in various food supplements, including bars, baked goods, confections, or other edible products, particularly those for nutritional or medicinal purposes.

The present invention provides a process for the production of a meat analogue, comprising the steps of: a) introducing a meat batter comprising i) animal protein other than egg powder, ii) plant fiber and/or starch, and iii) egg powder, into a heating unit and heating the meat batter to a temperature above the melting point of the protein to produce a heat-treated product, b) cooling the heat-treated product by moving through a cooling unit, so that the heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and c) dividing the cooled heat-treated product into pieces.

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.

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.

Provided herein are color-fast edible compositions and methods of making the same. In some cases, the color-fast edible compositions comprise a comprising an exogenous protein component and a biomass comprising cells of a pigmented algae. The pigmented algal cells may be physically associated with the exogenous protein component such that the pigmented algal cells confer a pigmentation to the edible compositions and are substantially dissociable from the exogenous protein component. Further provided herein are food products (e.g., meat substitutes, fish or shellfish substitutes) comprising the color-fast edible compositions of the disclosure.

Embodiments of the present disclosure may include a system for high moisture extrusion (HME) of bacterial proteins to make meat analog food products, the system including a high moisture extrusion (HME) system including using an automatic and dynamic bacterial proteins high moisture extrusion (HME) feedback loop for controlling output conditions of a bacterial protein meat analog food product, the high moisture extrusion (HME) system including a dry feed system, the dry feed system feeding bacterial proteins into the high moisture extrusion (HME) system at a baseline bacterial proteins dry feed rate. Embodiments may also include a water feed system, the water feed system feeding water into the high moisture extrusion (HME) system at a baseline water feed rate. Embodiments may also include a barrel system, the barrel system including a shaft moving at a baseline shaft speed. Embodiments may also include at least one screw controlled by the shaft.