A solvent-free method to extract THCA from cannabis, said method comprising: providing a source of THCA-containing cannabis plant; providing a source of natural oil; combining said source of THCA-containing cannabis and said source of natural oil into a blend; milling said blend; optionally, heating the blend during the milling; and extracting a THCA-containing liquid generated during the milling.

A solvent-free method to extract THCA from cannabis, said method comprising: providing a source of THCA-containing cannabis plant; providing a source of natural oil; combining said source of THCA-containing cannabis and said source of natural oil into a blend; milling said blend; optionally, heating the blend during the milling; and extracting a THCA-containing liquid generated during the milling.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

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.

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.

It is disclosed a method of producing a food product for human consumption by using extrusion from a plant-based food material and gutted and plucked poultry comprising bones, hard tissues, tendons, skin and/or cartilages.

The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography. This shaped vegetarian meat product has a very attractive juicy appearance and texture.

The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography. This shaped vegetarian meat product has a very attractive juicy appearance and texture.

Described herein is a flavored delivery system including different particles. Also described herein are consumer products including said flavored delivery system.

Described herein is a flavored delivery system including different particles. Also described herein are consumer products including said flavored delivery system.