The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for producing the same and to the use thereof.

Disclosed herein is an extrudate comprising a yeast material wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate. Further, compositions and food products comprising same are disclosed. Further methods for improving the flavor of a yeast material, by adjusting its pH are also disclosed.

The present invention relates to a process for manufacturing a formed meat analogue product, which preferably has a visual aspect of a marbled meat product.

A product includes simulated bacon slices containing, as ingredients, (i) a mixture of Adzuki beans, liquid smoke and water, (ii) a mixture of buckwheat groats, water and liquid smoke, and (iii) wheat gluten flour; and a topping sauce containing mixed bacon seasoning, coconut oil and liquid smoke. The simulated bacon slices with the topping sauce are packaged and labeled as a simulated bacon product.

The invention relates to treating a plant-based material with an agent and/or a force to enable the plant-based material to mimic the colour of animal products, wherein the agent and/or force is capable of controlled permeabilisation of cell membrane to thereby release polyphenols from the cells of the plant-based material to allow polyphenol-cell wall interaction and/or causes the oxidation of polyphenols in the plant-based material. Also disclosed is a plant-based food product, such as plant-based meat substitutes, produced by the process thereof.

The invention relates to a method for preparing a stable composition of single-cell protein by using antioxidants. The single-cell protein can be derived from a fungal biomass, wherein the biomass is pasteurised after antioxidants have been added to it. The stable composition has low TOTOX values and is suitable for use as a source of single-cell proteins in food or feed products. The invention also relates to the pasteurised product, and to food products comprising it.

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.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

Meat substitute recipes with animal cells and exogenous heme-containing protein on plant-based meat dough matrices are disclosed. Methods of producing are also disclosed.