The present invention relates to a short coat hanger type die (10) for making a meat analogue, said die (10) comprising an insert or main body (20), a conic core (30) with a circular symmetry, and a flow path (23) defined by the insert (20) and the core (30). Methods of making meat analogues comprising vegetable protein are also provided.

The present invention relates to a short coat hanger type die (10) for making a meat analogue, said die (10) comprising an insert or main body (20), a conic core (30) with a circular symmetry, and a flow path (23) defined by the insert (20) and the core (30). Methods of making meat analogues comprising vegetable protein are also provided.

Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

The invention relates to an expanded dry food product comprising at least the following ingredients: a food-grade plant- or animal-based protein concentrate; a food-grade fat; a food-grade texturising additive selected from the group consisting of plant-based hydrocolloids and gelling agents, starch, preferably modified starch, proteolytic additives and hydrolysis products thereof, and acidifying agents and salts thereof; and residual water. The invention also relates to a method for producing said expanded dry food product from a thermally expandable precursor.

The invention relates to an expanded dry food product comprising at least the following ingredients: a food-grade plant- or animal-based protein concentrate; a food-grade fat; a food-grade texturising additive selected from the group consisting of plant-based hydrocolloids and gelling agents, starch, preferably modified starch, proteolytic additives and hydrolysis products thereof, and acidifying agents and salts thereof; and residual water. The invention also relates to a method for producing said expanded dry food product from a thermally expandable precursor.

The invention provides a meat analogue product comprising from 10-60% by weight vegetable protein, at least 0.1% by weight of binding agent, from 10-60% by weight of water, and from 5-40% by weight of non-hydrogenated vegetable fat; wherein the non-hydrogenated vegetable fat has a saturated fatty acid (SAFA) content of at least 40% by weight, and a solid fat content (SFC) at 20° C. of at least 20%. The invention also provides a method for making the meat analogue product.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

A method of making a meat structured protein product includes combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture including a dispersed phase rich in polysaccharide and a continuous phase rich in the denatured plant protein. The method further includes forming fibrous structures of the polysaccharide in a protein matrix of the plant protein at a temperature of less than 100° C. The protein matrix can be crosslinked to provide the meat structured protein product. Meat structured protein products made by the method are also disclosed.

A method of making a meat structured protein product includes combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture including a dispersed phase rich in polysaccharide and a continuous phase rich in the denatured plant protein. The method further includes forming fibrous structures of the polysaccharide in a protein matrix of the plant protein at a temperature of less than 100° C. The protein matrix can be crosslinked to provide the meat structured protein product. Meat structured protein products made by the method are also disclosed.