Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation of nitrate reductase activity of frozen and/or dried lactic acid bacteria culture or Micrococcaceae culture.

The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation of nitrate reductase activity of frozen and/or dried lactic acid bacteria culture or Micrococcaceae culture.

Safety of products should be the most important aspect in any product available to the consumer. The following product of making an Easter Egg Paste to be placed on an eggshell to eliminate dye intrusion has been improved by reducing the need for edible salts in the formulation, and eliminating the need for emulsifiers such as soy lecithin and replacing them with more edible safe ingredients.

Safety of products should be the most important aspect in any product available to the consumer. The following product of making an Easter Egg Paste to be placed on an eggshell to eliminate dye intrusion has been improved by reducing the need for edible salts in the formulation, and eliminating the need for emulsifiers such as soy lecithin and replacing them with more edible safe ingredients.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.