Embodiments of the present disclosure may include a system for high moisture extrusion (HME) of bacterial proteins to make meat analog food products, the system including a high moisture extrusion (HME) system including using an automatic and dynamic bacterial proteins high moisture extrusion (HME) feedback loop for controlling output conditions of a bacterial protein meat analog food product, the high moisture extrusion (HME) system including a dry feed system, the dry feed system feeding bacterial proteins into the high moisture extrusion (HME) system at a baseline bacterial proteins dry feed rate. Embodiments may also include a water feed system, the water feed system feeding water into the high moisture extrusion (HME) system at a baseline water feed rate. Embodiments may also include a barrel system, the barrel system including a shaft moving at a baseline shaft speed. Embodiments may also include at least one screw controlled by the shaft.

Embodiments of the present disclosure may include a system for high moisture extrusion (HME) of bacterial proteins to make meat analog food products, the system including a high moisture extrusion (HME) system including using an automatic and dynamic bacterial proteins high moisture extrusion (HME) feedback loop for controlling output conditions of a bacterial protein meat analog food product, the high moisture extrusion (HME) system including a dry feed system, the dry feed system feeding bacterial proteins into the high moisture extrusion (HME) system at a baseline bacterial proteins dry feed rate. Embodiments may also include a water feed system, the water feed system feeding water into the high moisture extrusion (HME) system at a baseline water feed rate. Embodiments may also include a barrel system, the barrel system including a shaft moving at a baseline shaft speed. Embodiments may also include at least one screw controlled by the shaft.

It is disclosed a method of producing a food product for human consumption by using extrusion from a plant-based food material and gutted and plucked poultry comprising bones, hard tissues, tendons, skin and/or cartilages.

This disclosure relates to methods of size reducing, mixing, and folding subsets of a raw cell-based-meat product to improve the texture of a cell-based-meat product. The disclosed method can include collecting different portions of raw tissue product from either a single grown cell mass or different grown cell masses. The disclosed method can include finely chopping a first portion of cell mass into a fibrous pulp or paste and coarsely size-reducing a second portion of cell mass into segments. The first and second portions can be recombined and thoroughly mixed. In particular, the disclosed method includes mixing techniques that align fibers within the recombined portions. Examples of mixing techniques include dragging tines through the recombined portions, utilizing an extruder, and other methods. The combined mixture can further be flattened and folded to give the combined mixture additional structure and organization to better mimic conventional slaughtered meat.

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 invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for producing the same and to the use thereof.

The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for producing the same and to the use thereof.

The present invention relates to a method of making a porous edible formulation that can absorb water and oil. Methods of preparing said formulation and its use in food products are also provided.

The present invention relates to a method of making a porous edible formulation that can absorb water and oil. Methods of preparing said formulation and its use in food products are also provided.

Disclosed herein is an extrudate comprising a yeast material wherein the yeast material constitutes between 35% and 100% by dry weight of the extrudate. Further, compositions and food products comprising same are disclosed. Further methods for improving the flavor of a yeast material, by adjusting its pH are also disclosed.