The present invention relates to a method of making a cold cut meat analogue, said method comprising: mixing a combination of two or more plant protein isolates, wheat gluten and optionally other ingredients, wherein the % (w/w) dry weight ratio of the combination of two or more plant protein isolates to wheat gluten ranges from 65:35 to 85:15, and wherein at least one plant protein isolate is derived from pea and/or at least one plant protein isolate is derived from soy; adding water and mixing to form a dough; extruding the dough by wet extrusion; cooling; and optionally cutting. A cold cut meat analogue made by the method of the invention is also provided.

The present invention relates to a method of making a cold cut meat analogue, said method comprising: mixing a combination of two or more plant protein isolates, wheat gluten and optionally other ingredients, wherein the % (w/w) dry weight ratio of the combination of two or more plant protein isolates to wheat gluten ranges from 65:35 to 85:15, and wherein at least one plant protein isolate is derived from pea and/or at least one plant protein isolate is derived from soy; adding water and mixing to form a dough; extruding the dough by wet extrusion; cooling; and optionally cutting. A cold cut meat analogue made by the method of the invention is also provided.

The present invention relates to a process for manufacturing a formed meat analogue product, which preferably has a visual aspect of a marbled meat product.

Non-animal-based food products are described that simulate whole cuts of meat from an animal. In embodiments, the food products may include a group of aligned fibers, where the fibers have an average fiber diameter of less than or about 500 μm, and where the fibers comprise a non-animal-based protein. The food products may also include at least one binding agent in an interstitial space between at least a portion of the group of aligned fibers. In additional embodiments, the food products may include a scaffolding having one or more membranes that have a three-dimensional porous structure, where the scaffolding comprises one or more non-animal-based proteins. These food products may also include a gelling agent filling one or more pores in the scaffolding, where the gelling agent includes water, at least one non-animal-based protein, and at least one non-animal-based polysaccharide.

Provided herein are color-fast edible compositions and methods of making the same. In some cases, the color-fast edible compositions comprise a comprising an exogenous protein component and a biomass comprising cells of a pigmented algae. The pigmented algal cells may be physically associated with the exogenous protein component such that the pigmented algal cells confer a pigmentation to the edible compositions and are substantially dissociable from the exogenous protein component. Further provided herein are food products (e.g., meat substitutes, fish or shellfish substitutes) comprising the color-fast edible compositions of the disclosure.

Provided herein are color-fast edible compositions and methods of making the same. In some cases, the color-fast edible compositions comprise a comprising an exogenous protein component and a biomass comprising cells of a pigmented algae. The pigmented algal cells may be physically associated with the exogenous protein component such that the pigmented algal cells confer a pigmentation to the edible compositions and are substantially dissociable from the exogenous protein component. Further provided herein are food products (e.g., meat substitutes, fish or shellfish substitutes) comprising the color-fast edible compositions of the disclosure.

A method for producing a meat-like food product comprises the steps of: mixing ingredients comprising tofu, water-soluble dietary fibers derived from grain, and gluten to prepare a dough; shaping the dough into a shaped product; and heating the shaped product.

The invention relates to a shaped vegetarian casing-less smoked sausage comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian sausage comprises less than 5 vol. % air bodies having an equivalent spherical diameter or more than 30 microns, as determined by means of micro computed tomography.

The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography. This shaped vegetarian meat product has a very attractive juicy appearance and texture.

The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography. This shaped vegetarian meat product has a very attractive juicy appearance and texture.