A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

The invention relates to the use of a microdevice for the modification of protein with carbohydrate. Preferably for the glycation of protein with a mono-, di-, oligo- or polysaccharide(s). The invention also relates to the process for modifying protein with carbohydrate in a microdevice. The invention also relates to a process for preparing a food, feed, personal care, cosmetic, pharmaceutical, paper or corrugated board product comprising the process steps to prepare the modified protein and the step of combining the modified protein with at least one other ingredient.

The invention relates to the use of a microdevice for the modification of protein with carbohydrate. Preferably for the glycation of protein with a mono-, di-, oligo- or polysaccharide(s). The invention also relates to the process for modifying protein with carbohydrate in a microdevice. The invention also relates to a process for preparing a food, feed, personal care, cosmetic, pharmaceutical, paper or corrugated board product comprising the process steps to prepare the modified protein and the step of combining the modified protein with at least one other ingredient.

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.

A product includes simulated bacon slices containing, as ingredients, (i) a mixture of Adzuki beans, liquid smoke and water, (ii) a mixture of buckwheat groats, water and liquid smoke, and (iii) wheat gluten flour; and a topping sauce containing mixed bacon seasoning, coconut oil and liquid smoke. The simulated bacon slices with the topping sauce are packaged and labeled as a simulated bacon product.

A product includes simulated bacon slices containing, as ingredients, (i) a mixture of Adzuki beans, liquid smoke and water, (ii) a mixture of buckwheat groats, water and liquid smoke, and (iii) wheat gluten flour; and a topping sauce containing mixed bacon seasoning, coconut oil and liquid smoke. The simulated bacon slices with the topping sauce are packaged and labeled as a simulated bacon product.

A foodstuff that includes 15 to 40 wt % of said filamentous fungus on a dry matter basis; 0.5 to 5.0 wt % of potato protein; 50 to 80 wt % of water; and 0.5 to 5.0 wt % of a second protein ingredient which is derived from a plant.

Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

The present invention relates to a method of making a tuna analogue, said method comprises mixing at least two different plant proteins, wherein said plant proteins comprise wheat gluten and at least one other plant protein, preferably pea protein, and wherein wheat gluten comprises between 10 to 40% of total plant protein in the plant protein mixture; applying heat and pressure to the plant protein mixture to form a fibrous protein product; washing the fibrous protein product in a liquid at least once; adding a non-animal based tuna flavour to the fibrous protein product and mixing to form a tuna analogue.