This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein.

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein.

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.

Oilseed meal improved food products The present invention relates to a food product comprising a co-processed mixture, which mixture comprises at least one plant protein-containing composition and at least one oilseed meal, which is particularly useful as a meat extender or a meat analogue, products containing said food products and processes for obtaining them.

Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes.

A method for combining a slice of raw meat and a layer of reconstituted raw piece of meat to obtain a combined raw piece of reconstituted meat/meat.

Prior products have been rejected as disadvantageous because: they contain chemical additives such as aminases; they are expensive to produce; they have an inhomogeneous appearance; they tend to separate/disassemble into single components during handling, reducing their shelf-life.

Invention contains only glycerol and salt as binders; stabilizing and preserving are carried out in a single step by drying to a residual moisture of approx. 10%. The raw combination of reconstituted meat/meat has the optical appearance of pure meat, similar elasticity and a precisely adjusted residual juice content. Such a pet food snack can include all types of meat of respective prey animals and shows no tendency to separate, even when subjected to impact, pressure, or shock stresses in a loosely stacked bag package.

Proposed is a formed meat composition comprising additives, a process for producing a formed meat slug and a combined meat/formed meat slug. It is a disadvantage of established dried formed meat compositions that they require stabilizing desiccants and/or have an unnatural, open-pored fine structure. The novel solution proposed is a formed meat composition which, in addition to prey animal meat, glycerol and salt, merely contains additives in the form of prey animal nutriment. Also proposed is a process for producing a formed meat slug in which a common comminution of meat and additives in a manner modelled on hunting is carried out. Finally proposed is a combined meat/formed meat slug which comprises in its primary constituents only animal meat ingredients and the recited additives. The claimed subject matter provides the particular advantage that, despite additives, a denser, more stable and closed fine structure is achieved.