The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

This disclosure describes methods of forming an extruded cell-based food product that mimics the texture and flavor of slaughtered meat. Generally, the disclosed method comprises cultivating non-human animal cells. The disclosed methods combine the non-human cultivated animal cells with one or more plant proteins. In some embodiments, the disclosed methods also add one or more amino acids and/or a marinade to the non-human cultivated animal cells and the one or more plant proteins. In some embodiments, the disclosed methods extrude the non-human cultivated animal cells and one or more plant proteins utilizing high-moisture extrusion to form an extruded cell-based food product with a fibrous texture.

This disclosure describes methods of forming an extruded cell-based food product that mimics the texture and flavor of slaughtered meat. Generally, the disclosed method comprises cultivating non-human animal cells. The disclosed methods combine the non-human cultivated animal cells with one or more plant proteins. In some embodiments, the disclosed methods also add one or more amino acids and/or a marinade to the non-human cultivated animal cells and the one or more plant proteins. In some embodiments, the disclosed methods extrude the non-human cultivated animal cells and one or more plant proteins utilizing high-moisture extrusion to form an extruded cell-based food product with a fibrous texture.

This disclosure describes methods of forming an extruded cell-based food product that mimics the texture and flavor of slaughtered meat. Generally, the disclosed method comprises cultivating non-human animal cells. The disclosed methods combine the non-human cultivated animal cells with one or more plant proteins. In some embodiments, the disclosed methods also add one or more amino acids and/or a marinade to the non-human cultivated animal cells and the one or more plant proteins. In some embodiments, the disclosed methods extrude the non-human cultivated animal cells and one or more plant proteins utilizing high-moisture extrusion to form an extruded cell-based food product with a fibrous texture.

This disclosure describes methods of forming an extruded cell-based food product that mimics the texture and flavor of slaughtered meat. Generally, the disclosed method comprises cultivating non-human animal cells. The disclosed methods combine the non-human cultivated animal cells with one or more plant proteins. In some embodiments, the disclosed methods also add one or more amino acids and/or a marinade to the non-human cultivated animal cells and the one or more plant proteins. In some embodiments, the disclosed methods extrude the non-human cultivated animal cells and one or more plant proteins utilizing high-moisture extrusion to form an extruded cell-based food product with a fibrous texture.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.