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.

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.

The present disclosure generally relates to an improved cell-culture growth medium, for example, for the production of cell-based meat, and other cultivated products, or applications. For example, certain embodiments are directed to a cell culture growth factor supplement comprising platelet lysate (PL) and platelet rich plasma (PRP). Such solutions may be used, for example, to increase the cellular biomass in a bioreactor by enhancing the rate and frequency of cellular proliferation. In some embodiments, platelet-rich plasma is isolated from the whole blood of a living animal. The platelets within the platelet-rich plasma may be concentrated, for example, by centrifugation, to produce a platelet concentrate. In some embodiments, the platelet concentrate can be cultivated and activated using an agonist to release growth factors. In some embodiments, the growth factor solution can be separated from the platelets and added to a bioreactor containing a cell-based meat product.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

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.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

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.

Various systems and methods of producing animal derived products, such as for cultivated meat, are described herein. For example, one embodiment includes the steps of obtaining components of a cell-culture medium by sustainably harvesting blood components from living animals to produce a cell-culture medium suitable for in vitro cell culture and culturing cells in the cell-culture medium to produce a cultivated meat product. In some embodiments, the disclosure generally relates to sustainably harvesting blood components for the cultivation of meat and other animal derived products, e.g., by repeatedly extracting blood components in a manner which does not kill a non-human animal. In some embodiments, the non-human animals can be farmed for the purpose of sustainably extracting whole blood and/or blood products. In some embodiments, the harvested blood product may be used to produce a cultivated meat product or other animal derived product, such as a muscle tissue, a fat tissue or heme.