An apparatus configured to process foodstuff materials can include an exterior tube, an inner shaft, and multiple differently shaped protrusions. The exterior tube can have a foodstuff inlet, an outlet, and a longitudinal axis, and can be configured to facilitate the conveyance of foodstuff materials along a material passage from the foodstuff inlet to the outlet. The inner shaft can be located within the exterior tube, can extend along the longitudinal axis, and can combine with the exterior tube to define the material passage. The inner shaft can be configured to be rotationally driven. The multiple differently shaped protrusions can be coupled to and extend from the inner shaft, and these differently shaped protrusions can be configured to process the foodstuff materials when the inner shaft is rotationally driven. Processing can include conveying, agitating, and/or hydrating the foodstuff materials.

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice.

The invention relates to a dry extrusion process for preparing a texturized vegetable protein, to a composition comprising rapeseed protein, a legume-derived protein, and a plant-based fiber, to the use of said composition in the preparation of a meat alternative and to meat alternatives.

The invention relates to a dry extrusion process for preparing a texturized vegetable protein, to a composition comprising rapeseed protein, a legume-derived protein, and a plant-based fiber, to the use of said composition in the preparation of a meat alternative and to meat alternatives.

The invention generally relates to a process for preparing a dehydrated meat-analogue. More specifically the invention relates to a process for preparing a dehydrated meat-analogue with a fibrous appearance and good rehydration properties.

The invention generally relates to a process for preparing a dehydrated meat-analogue. More specifically the invention relates to a process for preparing a dehydrated meat-analogue with a fibrous appearance and good rehydration properties.

The present invention relates to a plant protein product with colouring ingredients and to a production method. In the method, a protein formula is provided which comprises plant proteins from oil seeds or from legumes and oil seeds, and secondary plant compounds from the oil seeds. In this method, the secondary plant compounds from the oil seeds contain polyphenols which alter their colour on oxidation. The polyphenols fraction selected for the protein formula. is between 10 ppm and 0.2%. The protein formula is then extruded at a temperature of more than 100° C. in the presence of atmospheric oxygen. The addition of proteins and of the aforesaid secondary plant compounds from the oil seeds allows different hues to be established in the vegetable extrudate that lend the impression of meat in any of a variety of prepared forms, without any need to add further colorants to the extrudate.

The invention relates to a method of preparing a mass strand comprising the steps of mixing a plant-based protein source, optionally glycerol and optionally additives, e.g. natural colorants, to produce a protein mixture, feeding the protein mixture into the inlet end of an extruder, feeding water into the extruder, optionally adding plant-based fat, wherein the protein mixture in a section of the extruder is heated to a temperature of 110 to 150° C. and is subjected to a pressure that e.g. prevents the formation of steam bubbles, shaping the protein mass exiting from the extruder by means of a cooling nozzle and depositing a mass strand on a carrier, wherein the cooling nozzle cools the mass strand to a temperature of at maximum 95° C., immediately subsequent rolling of the mass strand deposited on the carrier, drying, optionally cutting the mass strand, packaging, preferably in an inert gas atmosphere and/or in a gas-tight package containing an inert gas atmosphere.

The invention relates to a method of preparing a mass strand comprising the steps of mixing a plant-based protein source, optionally glycerol and optionally additives, e.g. natural colorants, to produce a protein mixture, feeding the protein mixture into the inlet end of an extruder, feeding water into the extruder, optionally adding plant-based fat, wherein the protein mixture in a section of the extruder is heated to a temperature of 110 to 150° C. and is subjected to a pressure that e.g. prevents the formation of steam bubbles, shaping the protein mass exiting from the extruder by means of a cooling nozzle and depositing a mass strand on a carrier, wherein the cooling nozzle cools the mass strand to a temperature of at maximum 95° C., immediately subsequent rolling of the mass strand deposited on the carrier, drying, optionally cutting the mass strand, packaging, preferably in an inert gas atmosphere and/or in a gas-tight package containing an inert gas atmosphere.

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