The present disclosure generally relates to clean meat and other cultivated animal-derived products. In certain aspects, proteins are harvested from cell culture media (e.g., a protein suspension) being used to culture cells, such as non-human animal cells, to yield a protein isolate. Such cells may produce or secrete proteins, or other biological materials, that are solubilized, or insoluble but in suspension (e.g., exosomes or microvesicles), within the cell culture media, and such proteins, and other biological materials, can be recovered in certain cases (e.g., a protein isolate) and used to produce cultivated meat or other animal-derived products. Examples of soluble proteins in the protein suspension that can be removed from cell culture media include albumin. plasma proteins, other secreted proteins, or the like. Other aspects are generally directed to systems and methods for making or using such proteins, kits involving these, or the like.

The present disclosure generally relates to clean meat and other cultivated animal-derived products. In certain aspects, proteins are harvested from cell culture media (e.g., a protein suspension) being used to culture cells, such as non-human animal cells, to yield a protein isolate. Such cells may produce or secrete proteins, or other biological materials, that are solubilized, or insoluble but in suspension (e.g., exosomes or microvesicles), within the cell culture media, and such proteins, and other biological materials, can be recovered in certain cases (e.g., a protein isolate) and used to produce cultivated meat or other animal-derived products. Examples of soluble proteins in the protein suspension that can be removed from cell culture media include albumin. plasma proteins, other secreted proteins, or the like. Other aspects are generally directed to systems and methods for making or using such proteins, kits involving these, or the like.

The present disclosure provides extruded or spun, semi-permeable, porous hollow fibres, comprising covalent ester, thioester and/or amide crosslinked polypeptides as well as processes for their production. The hollow fibres may be produced from protein, protein extracts, and/or protein isolates derived from plants, animals, bacteria, algae, archaea, and/or fungi, and in certain embodiments are intended to be suitable for human and/or animal ingestion. In some embodiments, the hollow fibres may be designed to be used in the production of cartridges that are compatible with existing and/or novel bioreactor platforms, for harbouring cell cultures in cultured meat production.

Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent and water at a temperature between 70 and 90 C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight, whilst total protein content is from 5 to 20% by weight. Into this homogenous mixture is mixed a hydrocolloid which precipitates with metal cations, after which a solution of a metal cation with a valency of at least 2 is added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.

Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent, a hydrocolloid which precipitates with metal cations and water at a temperature from 70 to 90 C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight, whilst total protein content is from 5 to 20% by weight. A solution of a metal cation with a valency of at least 2 is subsequently added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.

Embodiments described herein relate to methods of forming fibrous food products. In some aspects, a method can include mixing a composition with a solvent to form a first solution, the first solution including between about 5 wt % and about 20 wt % of the composition, the composition including a plant protein and a polysaccharide. The method further includes rotating the first solution to cause ejection of a second solution in a jet, collecting the jet of the second solution in a precipitation bath, such that a collection of fibers forms, drying the collection of fibers, and forming the collection of fibers into a fillet shape. In some embodiments, the method can further include heating or refrigerating the second solution to a temperature between about 0 C. and about 100 C. during the mixing and/or the rotating.

Embodiments described herein relate to methods of forming fibrous food products. In some aspects, a method can include mixing a composition with a solvent to form a first solution, the first solution including between about 5 wt % and about 20 wt % of the composition, the composition including a plant protein and a polysaccharide. The method further includes rotating the first solution to cause ejection of a second solution in a jet, collecting the jet of the second solution in a precipitation bath, such that a collection of fibers forms, drying the collection of fibers, and forming the collection of fibers into a fillet shape. In some embodiments, the method can further include heating or refrigerating the second solution to a temperature between about 0 C. and about 100 C. during the mixing and/or the rotating.