Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 75:1. The composition is useful for increasing the cohesion of solid food, such as soy patties.

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.

Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.

The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50 C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.

A crisp meat chip and method and system for making such a meat chip, the meat chip having rippled opposed surfaces, the method including creating a meat log, cooking the meat log, cooling the cooked meat log degrees Fahrenheit, deep chilling the meat log, slicing the meat log into rippled meat slices, drying the meat slices using an air impingement oven and cooling the dried meat slices.

A method of processing food suitable for dysphagia patient comprising the steps of processing a food material into food puree, introducing first thickening agent and second thickening agent, mixing the food puree, the first and second thickening agents to form a food paste, inserting the food paste into a container with a preferred shape, and allowing the food paste to set; and a product manufactured by said method.

A device for producing meat products includes an assembly formed from a plurality of walls maintainable in a fixed relationship to one another during a joining operation, surfaces of the plurality of walls defining work surfaces disposed to surround raw pieces of meat placed therein to be joined. A drive mechanism is configured to drive the assembly, which can form a cooking container such as a cooking box, along a first axis in a reciprocating movement of at least 10 mm along the first axis at frequency of at least 1 Hz and to drive the assembly along a second axis in a reciprocating movement of at least 10 mm along the second axis at frequency of at least 1 Hz, wherein the first axis and the second axis are angled with respect to each other, and the drive mechanism drives the assembly at different frequencies along the first and second axes.

Disclosed is a method for preparing an easy-to-swallow composite gel based on high-pressure shear induction and belongs to the technical field of food processing. Marine products are used as raw materials. A cross-linking degree of thermally denatured proteins and a combination degree of functional oil are synchronously regulated, calculated and controlled by one-step of emulsion filling and protein cross-linking. A composite gel prepared has low strength, high water/oil retention rate and the properties of soft easy-to-swallow foods. The composite gel is enhanced in efficacy by nutrition regulation, and the prepared easy-to-swallow composite gel achieves precise nutrition regulation. The composite gel is differently shaped by 3D printing according to different people's needs to improve consumers' appetite for easy-to-swallow foods. The utilization rate of marine resources is fully improved, a fish meat base material can be prepared from leftover processed minced fish meat, so the added value of products is increased.

The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.

A food composition comprising meat or meat substitute, and transglutaminase-treated proteins.