A method of fabricating a processed food product containing protein includes, while moving a mixture in a tubular body, continuously heat-coagulating the mixture by an interior heating system and shaping the mixture. The mixture contains protein, lipid and water and has flowability. The tubular body includes a heating section and a non-heating section succeeding the heating section. The non-heating section includes a back pressure structure that produces back pressure inside the tubular body.

A grocery meat product is provided having a tray receiving a raw, fresh, mixed meat product and covered with clear stretch film, the raw mixed meat product having: ten parts by weight raw, fresh beef having a meat-to-fat ratio of 80/20, six parts by weight raw, fresh pork shoulder having a meat-to-fat ratio of 72/38, and four parts by weight raw, fresh applewood-smoked bacon, said beef, said pork shoulder and said applewood-smoked bacon ground mixed together and presented on said tray for sale.

A system and method for processing a coextruded meat product including a casing enclosing a meat batter after brining in which a heated, high velocity air stream is applied to the coextruded meat product thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product. This system and method can further improve the ability for a liquid coating to be added to the coextruded meat product in a non-drenching manner because of the superior surface preparation of the casing by the jets.

The present invention relates to a food-grade composition rich in insoluble corn fiber and having a good water absorption capacity, which can be used in processed meats, plant-based meat alternative products and in hybrid restructured meat products. The present invention also relates to a process for preparing a food-grade composition rich in insoluble corn fiber and having a good water absorption capacity, which can be used in processed meats, plant-based meat alternative products and in hybrid restructured meat products.

This invention relates to an alginate composition for coating food products, in particular fresh, skinless food products such as sausages, and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

A device having a first electrode and a second electrode arranged at a distance therefrom along the surface of the workpiece. At least the first electrode is arranged at a distance from the workpiece, which is preferably a foodstuff, and the distance is filled and bridged by a conductive liquid. The conductive liquid projects over the first electrode and the second electrode and establishes electrical contact of each electrode with the workpiece. The conductive liquid has the advantage, e.g. compared to a rigid contact surface, that an electrical contact is established independently of the surface shape of the workpiece, without the electrode itself having to be in contact with the workpiece.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.