The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

A liquid egg analog has a composition comprising water, lupin protein, pea protein, oil, high acyl and low acyl gellan gum, tetrasodium pyrophosphate, isomaltooligosaccharide, acidulant, and divalent cations of magnesium and calcium. A method of preparing the liquid egg analog combines water, lupin protein and pea protein to produce a protein mix, combines water and gellan gums to produce a gel mix, and combines the protein mix and gel mix with the remaining ingredients to produce a combined mixture. The combined mixture may then be pasteurized, cooled and bottled.

The method for protein selection can include: characterizing a protein set, training a prediction model, determining target characteristic values, and determining a candidate protein set based on the target characteristic values.

The present technology is directed to a system for vacuum cooking a non-animal protein, High Moisture Extrusion (HME) food product using steam injection. In various instances the system may comprise: a vacuum cooking food processing system. In various instances the vacuum cooking food processing system may comprise a vacuum tumbler. In some embodiments, the vacuum tumbler may comprise: a vacuum sensor; a temperature sensor; a vacuum valve; a steam injector; and a dosing nozzle.

A cell (100) for making an anisotropic-structured product from a protein starting material, the cell (100) comprising an inner member (110) and an outer member (120) arranged concentrically along a longitudinal axis (180) to define together a chamber (150) for holding the starting material, wherein the inner member (110) and the outer member (120) are rotatable relative each other about the longitudinal axis (180) for providing the shear force to the starting material and wherein both the inner member (110) and the outer member (120) further define for the cell an inner longitudinal surface (114) and an outer longitudinal surface (124) facing away the chamber (150) such that a normal of each longitudinal surface is transverse to the longitudinal axis (180) characterized in that both members are designed to be exposed to the ambient for allowing a heat exchange between both the inner longitudinal surface (114) and the outer longitudinal surface (124) with the ambient to heat the chamber (150).

A synthetic edible proteinaceous material with a protein concentration of greater than 50% and the process for creating such proteinaceous material. The proteinaceous material is a substance comprising two materials: a denatured non-dairy protein isolate and a solid fat. By subjecting one or more of a variety of non-dairy isolated proteins to high-speed mixing, the protein denatures and can be mixed with a variety of solid fats to create a high-concentration protein colloid that is not only edible, but appetizing. The high-protein proteinaceous material can then be used as a standalone product or in various food supplements, including bars, baked goods, confections, or other edible products, particularly those for nutritional or medicinal purposes.

The present disclosure provides a single or a set of packed protein unit for use in fabrication of a meat analogue product, the packed protein unit comprises at least one elongated texturized protein strip held, in an organized spatial configuration, by or within a retaining element, the at least one elongated texturized protein strip being defined by a longitudinal axis and a cross sectional area taken perpendicular to the longitudinal axis; wherein at least one dimension of said cross sectional area is equal or less than 10 mm and said longitudinal axis has a dimension of at least 100 mm. Also disclosed herein is a method of fabricating a meat analogue product making use of one or more packed protein units disclosed herein.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.