Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

There is disclosed an instant (agglomerated particle) scoopable protein food supplement powder composition containing at least 70%, more preferably 80%, and most preferably 85-90% animal protein or molecules derived therefrom, carbohydrate less than 10% and preferably undetectable, sodium less than 5% and preferably less than 200 mg per serving, ideally approximately 150 mg per serving. The powder composition is suitable for direct consumer consumption as is or as incorporated in functional foods and beverages of widespread kinds.

There is disclosed an instant (agglomerated particle) scoopable protein food supplement powder composition containing at least 70%, more preferably 80%, and most preferably 85-90% animal protein or molecules derived therefrom, carbohydrate less than 10% and preferably undetectable, sodium less than 5% and preferably less than 200 mg per serving, ideally approximately 150 mg per serving. The powder composition is suitable for direct consumer consumption as is or as incorporated in functional foods and beverages of widespread kinds.

Provided herein are methods for making an extruded protein product using a high-moisture extrusion technique is described. High moisture extrudates described can allow for a high inclusion of oil without disrupting a fibrous structure formation during cooling and provides an improved fatty mouthfeel perception upon consumption. Also provided herein are directionally frozen highly fibrous scaffolds generated from a solution of a ribulose 1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate, an additive, and water. Described are compositions where a structure or strength of the directionally frozen highly fibrous scaffold is modulated in relation in part to a concentration of the RuBisCO protein isolate and temperatures of setting of the directionally frozen highly fibrous scaffold and other additives. The directionally frozen highly fibrous scaffold may be post-processed to serve as a whole-cut meat product or is used as a fibrous and protein-rich scaffold for cell culturing to generate a hybrid cultivated meat product.

Provided herein are methods for making an extruded protein product using a high-moisture extrusion technique is described. High moisture extrudates described can allow for a high inclusion of oil without disrupting a fibrous structure formation during cooling and provides an improved fatty mouthfeel perception upon consumption. Also provided herein are directionally frozen highly fibrous scaffolds generated from a solution of a ribulose 1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate, an additive, and water. Described are compositions where a structure or strength of the directionally frozen highly fibrous scaffold is modulated in relation in part to a concentration of the RuBisCO protein isolate and temperatures of setting of the directionally frozen highly fibrous scaffold and other additives. The directionally frozen highly fibrous scaffold may be post-processed to serve as a whole-cut meat product or is used as a fibrous and protein-rich scaffold for cell culturing to generate a hybrid cultivated meat product.

The present invention is an instant (agglomerated particle) scoopable protein food supplement powder composition containing at least 70%, more preferably 80%, and most preferably 85-90% animal protein or molecules derived therefrom, carbohydrate less than 10% and preferably undetectable, sodium less than 5% and preferably less than 200 mg per serving, ideally approximately 150 mg per serving. The powder is preferably in the particle size range of about 30-100 mesh, more preferably about 40-80 mesh.

A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90 C., preferably between 70 and 88 C., more preferably between 80 and 86 C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, wherein step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.

The present invention is an instant (agglomerated particle) scoopable protein food supplement powder composition containing at least 70%, more preferably 80%, and most preferably 85-90% animal protein or molecules derived therefrom, carbohydrate less than 10% and preferably undetectable, sodium less than 5% and preferably less than 200 mg per serving, ideally approximately 150 mg per serving. The powder is preferably in the particle size range of about 30-100 mesh, more preferably about 40-80 mesh.

Showb here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.

Showb here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.