Problem to be Solved An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture.

Solution The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.

The invention concerns an extended shelf-life proteinaceous meat analogue wherein said meat analogue comprises optionally at least one inclusion included in a matrix which comprises animal and vegetable proteins among which at least wheat gluten and a plasticizer. The invention is further about a method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of (i) mixing animal and vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces optionally with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

The invention concerns an extended shelf-life proteinaceous meat analogue wherein said meat analogue comprises optionally at least one inclusion included in a matrix which comprises animal and vegetable proteins among which at least wheat gluten and a plasticizer. The invention is further about a method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of (i) mixing animal and vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces optionally with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

Disclosed is a protein mixture and also to a food composition including such a mixture for feeding adult individuals, sportsmen and sportswomen, elderly individuals, or individuals requiring an improvement in their physical condition, such as individuals who are ill, bedridden, in a weak state, undernourished or suffering from sarcopenia. The protein mixture includes a mixture of plant proteins and of milk proteins in a hydrolyzed wheat protein/milk protein weight ratio A of between 55/45 and 20/80, wherein the milk proteins are a mixture of casein and serum proteins in a casein/serum protein weight ratio B of between 70/30 and 20/80.

Specialized high-protein, reduced-carbohydrate edible food products with excellent organoleptic and stability characteristics can be produced which modulate or reduce insulin resistance and increase fat-free mass in a calorie-restricted dietary regimen. These specialized food products, ranging from breads, pasta, pizza dough, tortillas, bagels, pastries, and other similar food products higher in protein and lower in carbohydrate content, have a significant clinical benefit. Modulation or reduction of insulin resistance using such food products has been observed to be clinically relevant and can be used for the treatment of many chronic disease conditions associated with increased insulin resistance.

Specialized high-protein, reduced-carbohydrate edible food products with excellent organoleptic and stability characteristics can be produced which modulate or reduce insulin resistance and increase fat-free mass in a calorie-restricted dietary regimen. These specialized food products, ranging from breads, pasta, pizza dough, tortillas, bagels, pastries, and other similar food products higher in protein and lower in carbohydrate content, have a significant clinical benefit. Modulation or reduction of insulin resistance using such food products has been observed to be clinically relevant and can be used for the treatment of many chronic disease conditions associated with increased insulin resistance.

An extended shelf-life proteinaceous meat analogue comprising vegetable protein, including at least wheat gluten, and a plasticizer said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprisesing the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprise said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

An extended shelf-life proteinaceous meat analogue comprising vegetable protein, including at least wheat gluten, and a plasticizer said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprisesing the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprise said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

Provided herein are compositions, foods comprising nepenthesin or a derivative thereof and methods of using nepenthesin or a derivative thereof for modulating gluten intolerance and related conditions, such as celiac disease.

Provided herein are compositions, foods comprising nepenthesin or a derivative thereof and methods of using nepenthesin or a derivative thereof for modulating gluten intolerance and related conditions, such as celiac disease.