A specific composition comprising textured plant proteins, preferentially pea proteins, the firmness of which is greater than that of the similar products currently on the market, as well as to their method of manufacture and their use in food compositions, particularly meat analogues.

The present invention relates to a fish flavour product comprising (i) a process flavour comprising an oxidized polyunsaturated fatty acid and (ii) a yeast extract comprising 5-ribonucleotides. The present invention also relates to a fish analogue product comprising the fish flavour product.

Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 75:1. The composition is useful for increasing the cohesion of solid food, such as soy patties.

The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200 C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.

High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60 C. to 80 C. in the feeding zone, 90 C. to 100 C. in the mixing zone, 120 C. to 160 C. in the melting zone, 90 C. to 150 C. at the cooling die, and 50 C. to 100 C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60 C. to 80 C. in the feeding zone, 90 C. to 100 C. in the mixing zone, 120 C. to 160 C. in the melting zone, 90 C. to 150 C. at the cooling die, and 50 C. to 100 C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

An object of the present invention is to improve flavor while masking various off-flavors in foods. (1) A masking flavorant containing: isovaleric acid and/or phenethyl alcohol; and lactones, and having a weight ratio (lactones)/(isovaleric acid and phenethyl alcohol) of 0.1 or more and 1000 or less. (2) The masking flavorant according to (1), in which at least one selected from the group consisting of the isovaleric acid, the phenethyl alcohol, and the lactones is a microbial fermentation product by (A) yeast and/or koji mold, or (B) yeast and/or koji mold and lactic acid bacteria. (3) A food containing the masking flavorant described in (1) or (2) and having a content of the lactones of 1 ppb or more on a weight basis. (4) The food according to (3), which is free of an animal-derived raw material.

Food or food supplement for human or animal consumption. The food or food supplement comprising a composition of a fibrous mycelium mass of at least one edible fungal strain in the range of 0.5 wt % to 99.5% wt %, water in the range of up to 99.5 wt % and an edible micro- or macroalgae or parts thereof, the edible micro- or macroalgae or the parts thereof and the fibrous mycelium mass were incubated together in a growth medium for the edible fungal strain. Methods of producing a food or food supplement comprise, incubating a composition of mycelia of at least one edible fungal strain and edible micro- or macroalga, culturing to allow growth of the mycelia to produce a fibrous mycelium mass, and separating the fibrous mycelium mass of the edible fungal strain from the edible micro- or macroalgae or parts thereof after completion of the growth of the mycelia.

Provided are methods to produce an edible filamentous fungal biomass using an aqueous media which has a carbon source including an extract of dates; and a nitrogen source into which is inoculated filamentous fungal culture followed by culturing in a submerged fungal culture to produce an edible filamentous fungal biomass, wherein the fungal culture comprises Pleurotus spp. The culture may be grown to at least about 25 g/L (dry weight) with a productivity of at least 2.5 g/L/day (dry weight) during the culturing step. Also provided herein are compositions including an edible filamentous fungus.

The present invention is directed to a dry composition for human consumption, the composition comprising: (a) a legume protein; (b) a first hydrocolloid; (c) a second hydrocolloid, wherein the second hydrocolloid is different to the first hydrocolloid; (d) a third hydrocolloid, wherein the third hydrocolloid is different to the first and second hydrocolloids; and (c) a salt. The invention is also directed to corresponding liquid compositions, methods for manufacturing the dry or liquid composition, and use of the same, as well as foodstuffs comprising the same.