Processes for the production of a meat analogue, comprising: a) introducing a meat batter comprising protein into a heating unit and heating the meat batter to a temperature above the melting temperature of the protein to produce a heat-treated product; b) transferring the heat-treated product to a cooling unit and cooling the heat-treated product to a temperature below water boiling an temperature at ambient pressure when exiting the cooling unit; and c) dividing the cooled heat-treated product into pieces, in which the pieces are at least partly re-introduced into the process; as well as a meat analogue prepared thereby.

Processes for the production of a meat analogue, comprising: a) introducing a meat batter comprising protein into a heating unit and heating the meat batter to a temperature above the melting temperature of the protein to produce a heat-treated product; b) transferring the heat-treated product to a cooling unit and cooling the heat-treated product to a temperature below water boiling an temperature at ambient pressure when exiting the cooling unit; and c) dividing the cooled heat-treated product into pieces, in which the pieces are at least partly re-introduced into the process; as well as a meat analogue prepared thereby.

The present invention relates to a process for making a pet food composition comprising a red seaweed as a natural gelling agent with enhanced palatability. The compositions of the invention can be devoid of commonly used, chemically treated gelling agents such as carrageenan, alginate, agar, gellan gum.

The present invention relates to a process for making a pet food composition comprising a red seaweed as a natural gelling agent with enhanced palatability. The compositions of the invention can be devoid of commonly used, chemically treated gelling agents such as carrageenan, alginate, agar, gellan gum.

Nutritionally complete feline food compositions comprising EPA/DHA and carbohydrates are disclosed herein. These nutritionally complete feline food compositions can be used in dry or wet food composition. The compositions can be used to for preventing and/or treating cardiac hypertrophy in feline animals, such as cats.

Nutritionally complete feline food compositions comprising EPA/DHA and carbohydrates are disclosed herein. These nutritionally complete feline food compositions can be used in dry or wet food composition. The compositions can be used to for preventing and/or treating cardiac hypertrophy in feline animals, such as cats.

White blood cells and/or neutrophils in a companion animal can be improved by adjusting the diet of the animal to increase the amount of a compound which positively or negatively modulates the white blood cells and/or neutrophils or adjusting the diet of the animal to decrease the amount of a compound which positively or negatively modulates the white blood cells and/or neutrophils.

White blood cells and/or neutrophils in a companion animal can be improved by adjusting the diet of the animal to increase the amount of a compound which positively or negatively modulates the white blood cells and/or neutrophils or adjusting the diet of the animal to decrease the amount of a compound which positively or negatively modulates the white blood cells and/or neutrophils.

A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.

A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.