There is provided an apparatus for drawing a fibre, the apparatus comprising, a first outlet for dispensing a volume of a first polyionic polymer solution; and a second outlet for dispensing a volume of a second oppositely charged polyionic polymer solution; said second outlet disposed adjacent to the first outlet such that the polymer solutions dispensed therefrom are capable of contacting each other to form a fused droplet comprising a polyelectrolyte complex interface separating the first polyionic and second polyionic polymer solutions; wherein the fused droplet is arranged to move along a fibre drawing path under gravitational force in an opposing direction from the first and second outlets such that nascent fibre is drawn from the polyelectrolyte complex interface. There is also provided a method of drawing the fibre.

Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.

Edible food protein products derived from insects, such as edible textured insect proteins, insect protein concentrates and insect whey protein concentrates, and processes to produce those products, are described. For example, described is a process for producing an edible protein product derived from at least one insect that comprises: processing the at least one insect to produce an insect milk by combining the at least one insect with an extraction buffer solution containing at least one of a monovalent salt, a divalent salt and a phosphate salt, and reducing the at least one insect into a plurality of insect particles of a desired particle size; adjusting a pH level of the insect milk; and heating the insect milk is to coagulate the insect milk to form whey and at least one curd. In some embodiments, the insect protein concentrates and insect whey protein concentrates are in powder form.

Edible food protein products derived from insects, such as edible textured insect proteins, insect protein concentrates and insect whey protein concentrates, and processes to produce those products, are described. For example, described is a process for producing an edible protein product derived from at least one insect that comprises: processing the at least one insect to produce an insect milk by combining the at least one insect with an extraction buffer solution containing at least one of a monovalent salt, a divalent salt and a phosphate salt, and reducing the at least one insect into a plurality of insect particles of a desired particle size; adjusting a pH level of the insect milk; and heating the insect milk is to coagulate the insect milk to form whey and at least one curd. In some embodiments, the insect protein concentrates and insect whey protein concentrates are in powder form.

The invention provides an edible fiber comprising a biopolymer and a plasticiser; wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to about 1:3; and wherein the fiber has a diameter of about 0.5 m to about 1 mm.

The invention provides an edible fiber comprising a biopolymer and a plasticiser; wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to about 1:3; and wherein the fiber has a diameter of about 0.5 m to about 1 mm.

The invention relates to the manufacture of food and food ingredients, more in particular to plant-based fibrous structures for use in vegan products such as meat analogs. Provided is a method for the manufacture of an edible protein-based fibrous structure, comprising contacting an aqueous solution of a non-denatured potato protein with a carboxy methyl cellulose (CMC) having a Mw of at least 150,000 Dalton (Da) to yield a fiber forming solution, which fiber forming solution has a total dry matter (TDM) content in the range of 0.5 to 15%, and wherein said contacting is performed in the pH range of 2 to 5 and while mixing thereby inducing the formation of a potato protein-based edible fibrous structure.

The invention relates to the manufacture of food and food ingredients, more in particular to plant-based fibrous structures for use in vegan products such as meat analogs. Provided is a method for the manufacture of an edible protein-based fibrous structure, comprising contacting an aqueous solution of a non-denatured potato protein with a carboxy methyl cellulose (CMC) having a Mw of at least 150,000 Dalton (Da) to yield a fiber forming solution, which fiber forming solution has a total dry matter (TDM) content in the range of 0.5 to 15%, and wherein said contacting is performed in the pH range of 2 to 5 and while mixing thereby inducing the formation of a potato protein-based edible fibrous structure.

The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash. This Abstract is not intended to identify key features or essential features of subject matter, nor does this Abstract intend to be used to limit the scope of claimed subject matter.

The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash. This Abstract is not intended to identify key features or essential features of subject matter, nor does this Abstract intend to be used to limit the scope of claimed subject matter.