This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.

This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.

This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.

The invention relates to a process and a system for producing a textured edible protein product derived from insect larvae or worms. The process comprises a) reducing the insect larvae or worms in size to obtain a pulp, b) mixing the pulp with a hydrocolloid that gelates with metal cations in aqueous solution to form a protein-hydrocolloid slurry, and c) injecting the protein-hydrocolloid slurry into an aqueous solution of a metal cation with a valency of at least 2 to form the textured edible protein product. In step c) the protein-hydrocolloid slurry is jetted under pressure from outside of the aqueous solution of a metal cation with a valency of at least 2 into the aqueous solution at an oblique angle with respect to a liquid surface of the aqueous solution, thereby producing flakes of the textured edible protein product in the aqueous solution, in which flakes substantially all hydrocolloid has been gelated with the metal cations.

The invention relates to a process and a system for producing a textured edible protein product derived from insect larvae or worms. The process comprises a) reducing the insect larvae or worms in size to obtain a pulp, b) mixing the pulp with a hydrocolloid that gelates with metal cations in aqueous solution to form a protein-hydrocolloid slurry, and c) injecting the protein-hydrocolloid slurry into an aqueous solution of a metal cation with a valency of at least 2 to form the textured edible protein product. In step c) the protein-hydrocolloid slurry is jetted under pressure from outside of the aqueous solution of a metal cation with a valency of at least 2 into the aqueous solution at an oblique angle with respect to a liquid surface of the aqueous solution, thereby producing flakes of the textured edible protein product in the aqueous solution, in which flakes substantially all hydrocolloid has been gelated with the metal cations.

Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a casein-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. Free calcium ions in the milk-based liquid are captured by native milk-salts.

Described is a method for the preparation of protein rich milk and a tofu-like product from decupled sunflower, flax, camelina or hemp meal that is, sunflower, flax, camelina or hemp milk and a coagulated product from a cold pressed sunflower, flax, and camelina or hemp meal. Sunflower, flax, camelina and hemp meal, a by-product of sunflower, flax, camelina and hemp oil processing is typically used as a feed ingredient for livestock animals.

The present invention relates to a texturized-protein food ingredient in which an algae-derived protein raw material is used, the food ingredient having exceptional color, aroma, and mouthfeel. This texturized-protein food ingredient is characterized by containing a texturized protein obtained by texturizing a raw material mixture including (a) an algae-derived protein raw material and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass % or greater. Combining (a) the algae-derived protein raw material and (b) the protein raw material that is different from (a) and that has a protein content of 70 mass % or greater, as protein raw materials, makes it possible to obtain a texturized protein having exceptional expansion properties.

The present invention relates to a texturized-protein food ingredient in which an algae-derived protein raw material is used, the food ingredient having exceptional color, aroma, and mouthfeel. This texturized-protein food ingredient is characterized by containing a texturized protein obtained by texturizing a raw material mixture including (a) an algae-derived protein raw material and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass % or greater. Combining (a) the algae-derived protein raw material and (b) the protein raw material that is different from (a) and that has a protein content of 70 mass % or greater, as protein raw materials, makes it possible to obtain a texturized protein having exceptional expansion properties.

This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.