Embodiments herein relate to high protein, ready-to-eat breakfast flakes. In an embodiment, a method of making high protein flakes is included. The method can include forming an ingredient mixture comprising wheat gluten, wheat protein isolate, and pea protein concentrate, amongst other ingredients. The method can also include extruding the ingredient mixture to produce extruded pellets and flaking the extruded pellets to produce wet flakes. In an embodiment, a high protein flaked food product is included herein. The high protein flaked food product can include a plurality of high protein flakes. The high protein flakes can include wheat gluten, wheat protein isolate, and pea protein concentrate, amongst other ingredients. The high protein flakes have an average protein content of at least 50% by weight or higher. Other embodiments are also included herein.

Embodiments herein relate to high protein, ready-to-eat breakfast flakes. In an embodiment, a method of making high protein flakes is included. The method can include forming an ingredient mixture comprising wheat gluten, wheat protein isolate, and pea protein concentrate, amongst other ingredients. The method can also include extruding the ingredient mixture to produce extruded pellets and flaking the extruded pellets to produce wet flakes. In an embodiment, a high protein flaked food product is included herein. The high protein flaked food product can include a plurality of high protein flakes. The high protein flakes can include wheat gluten, wheat protein isolate, and pea protein concentrate, amongst other ingredients. The high protein flakes have an average protein content of at least 50% by weight or higher. Other embodiments are also included herein.

The invention relates to a plant based schnitzel product, said product comprising a plant protein based extrudate comprising at least two different plant proteins: a breaded coating surrounding the plant protein based extrudate: and wherein said plant protein based extrudate comprises fibres which are aligned in substantially the same direction and wherein the plant protein based extrudate is present as a single extruded slab or as a layer of two or more extruded slabs.

The invention relates to a plant based schnitzel product, said product comprising a plant protein based extrudate comprising at least two different plant proteins: a breaded coating surrounding the plant protein based extrudate: and wherein said plant protein based extrudate comprises fibres which are aligned in substantially the same direction and wherein the plant protein based extrudate is present as a single extruded slab or as a layer of two or more extruded slabs.

Provided herein are methods for generating replicas of animal products using plant-based compositions. Methods may include providing a first mixture comprising one or more plant-based materials, processing the first mixture by stretching, folding, or layering to generate a three-dimensional structure, and coating the three-dimensional structure with one or more layers of a second mixture to generate the plant-based meat replica. The one or more layers may be disposed on an external surface of the three-dimensional structure. The three-dimensional structure may replicate a first component of an animal meat and the one or more layers may replicate a second component of an animal meat.

The present invention is directed to provide a meat-like food product having good food texture and being free of meat. The meat-like food product is produced by a method for producing a meat-like food product. The method includes an extrusion molding a kneaded product using an extruder while forcibly cooling to thereby produce an extrusion-molded product. The kneaded product is produced by kneading water and a raw material containing a protein while heating. In the extrusion molding, the extrusion-molded product is forcibly cooled when discharged from the extruder such that the temperature of a central portion of the extrusion-molded product is in a range from 110? ? C. to 125? C. The water content of the extrusion-molded product is from 45 mass % to 60 mass % with respect to the total mass of the extrusion-molded product.

The present invention is directed to provide a meat-like food product having good food texture and being free of meat. The meat-like food product is produced by a method for producing a meat-like food product. The method includes an extrusion molding a kneaded product using an extruder while forcibly cooling to thereby produce an extrusion-molded product. The kneaded product is produced by kneading water and a raw material containing a protein while heating. In the extrusion molding, the extrusion-molded product is forcibly cooled when discharged from the extruder such that the temperature of a central portion of the extrusion-molded product is in a range from 110? ? C. to 125? C. The water content of the extrusion-molded product is from 45 mass % to 60 mass % with respect to the total mass of the extrusion-molded product.

The invention generally relates to a process for preparing a shelf-stable protein snack. More specifically the invention relates to a process for preparing a shelf-stable protein snack with a fibrous appearance and a crunchy texture.

The invention generally relates to a process for preparing a shelf-stable protein snack. More specifically the invention relates to a process for preparing a shelf-stable protein snack with a fibrous appearance and a crunchy texture.

Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents comprise a wheat protein isolate in combination with flour and water.