A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

Moulding device for moulding three-dimensional food products from a mass of foodstuff which can be transferred by pumping, for example a meat mass of minced meat. The device comprises a moulding drum having a peripheral surface containing multiple series of cavities extending in the peripheral direction. The device comprises a mass feed device which is arranged in a filling position with respect to the peripheral surface of the moulding drum. The peripheral surface is embodied as a profiled peripheral surface having a shaping profile. Multiple shoe segments are provided which are arranged next to one another and which have a profiled inner side with a profile which is in meshing engagement with the shaping profile. The shoe segments have freedom of movement with respect to one another, at least in the direction of the rotation axis, in order to each remain individually aligned with respect to the profile of the section with which the inner side of the shoe segment is in meshing engagement.

A method for producing grain mixed ground meat includes a step (A) of simmering grain having been shed and polished; a step (B) of flaking the grain having been simmered in the foregoing step; a step (C) of drying or roasting the grain having been flaked in the foregoing step to obtain grain processed food; and a step (D) of mixing the grain processed food obtained in the foregoing step with ground meat to obtain grain mixed ground meat.

A method of preparing a high fat extruded protein product includes feeding water, a first fat, and a blend of plant proteins to an extruder to produce an extruded protein mixture. The extruded protein mixture is directed through a cooling die and divided into pieces, with the pieces being subsequently tumbled with oil. The resulting high fat extruded protein product will have at least 15-23% total fat by weight and, upon cooking, exhibits a desirable grease-out effect (e.g., reminiscent of a traditional pepperoni product). The blend of plant proteins preferably includes soy protein, wheat gluten and a grain or starch-based ingredient, and makes up at least 40-50%, by weight, of the high fat extruded protein product.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.

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.

Provided are: a method for producing a protein material having a livestock meat-like texture, including performing an addition of an organic acid and a heating at the same time, with respect to a paste of fish meat or chicken meat; and a protein material of a fish meat or a chicken meat with a livestock meat-like texture, having a granular form having a hardness of from 8 to 30 N, a pH of from 5 to 7, a water content of from 70 to 85%, and a size of from 0.2 to 10 mm.

Disclosed is a method for producing products from warm dough, which includes producing a dough by means of cooking; dispensing the dough into a first container up to a predetermined level; inserting, while the dough is warm, a first forming cutting mold provided with a plurality of tubular cells in the shape of the product to be obtained, for example, a croquette, to fill each of the cells with the dough; and rapidly cooling, thereby forming the croquettes, which are pushed out by means of a first ejector mold to obtain a plurality of croquettes simultaneously. Any leftover dough is dispensed warm into a second container provided with a movable separator, which moves after dispensing, until the dough reaches the predetermined level, and the previous steps are repeated.