Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

The invention relates to an edible food product and its method of manufacture. The edible food product comprises a fatty matrix, said fatty matrix comprising more than 40.00% of plant fat and/or fermented fat in weight with respect to a total weight of fatty matrix, said fatty matrix comprising triglycerides, said triglycerides comprising: more than 40% in weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, with respect to a total weight of said triglycerides, more than 2% in weight of polyunsaturated C18 fatty acids, with respect to a total weight of said triglycerides, said fatty matrix further comprising more than 2.10% of proteins in weight with respect to the total weight of the fatty matrix, said proteins including non-human animal proteins.

The present invention aims to provide a new composition for a food that can be preferably used for improving the quality of foods, and the like. The present invention relates to a composition for a food, containing (A) a fat or oil, and (B) aqueous particles containing a gelling agent and a flavoring material, and dispersed in the fat or oil, and the like.

Provided herein are compositions with enhanced protein content, protein compositions with improved functionality, and methods for the preparation thereof.

The present invention is related a colourant composition that when incorporated into food and beverage products is both shelf-life stable and delivers a desirable colour transition on demand in response to a stimulus, such as heating. Said colour composition is based on an innovative combination of pigments and an encapsulated alkali material, acid material, metallic cation and/or salt.

Provided herein are edible aerial mycelium, compositions including the same and methods for their preparation. Further provided are various food products including the aerial mycelium, such as hybrid food products containing mixtures of aerial mycelium and meat of various origin.

The invention relates to food technology. Specifically, it discloses a 3D-printed high-protein and prebiotic dietary-fiber-rich finger food adapted to provide balanced nutrition for the elderly and people with swallowing disorders. By including lean meat (e.g., pork), prebiotic dietary-fibers-rich berry pomace, broth, collagen, structured oil as a bigel (biphasic system), salt and seasonings as main raw materials and through pureeing, blending, shaping by extrusion, baking, the 3D-printed product is rich in protein and prebiotic dietary fiber. Further, it is suitable for people with dysphagia, complying International Dysphagia Diet Standardization Initiative (IDDSI) level 6, which classifies the product as soft and bite-sized. The invention discloses a method s of producing such 3D-printed food products, from selecting and processing the initial ingredients to ready-to-eat products. The steps include preparing a nutritious formulation with properties suitable for 3D printing, 3D-printing, and heat-treating with specifically defined parameters.