Modified cell lines and methods for use in the production of cultured meat are disclosed. The inventive methods provide for insertion of cell cycle regulatory genes or genes that encode for animal myoglobin into the genome of an animal cell to proliferate and flavor cell productions, followed by excising the inserted genes to terminate proliferation.

Modified cell lines and methods for use in the production of cultured meat are disclosed. The inventive methods provide for insertion of cell cycle regulatory genes or genes that encode for animal myoglobin into the genome of an animal cell to proliferate and flavor cell productions, followed by excising the inserted genes to terminate proliferation.

A method for preparing a porcine myoglobin includes: constructing a first plasmid containing genes for heme biosynthesis pathway enzymes; constructing a second plasmid containing a gene for Sus scrofa myoglobin MYG; constructing a first Escherichia coli production host containing the first plasmid and the second plasmid; and producing the porcine myoglobin by culturing the first Escherichia coli production host. A composition useful as a meat flavor and/or an iron supplement includes the porcine myoglobin prepared in accordance with the method.

A method for preparing a porcine myoglobin includes: constructing a first plasmid containing genes for heme biosynthesis pathway enzymes; constructing a second plasmid containing a gene for Sus scrofa myoglobin MYG; constructing a first Escherichia coli production host containing the first plasmid and the second plasmid; and producing the porcine myoglobin by culturing the first Escherichia coli production host. A composition useful as a meat flavor and/or an iron supplement includes the porcine myoglobin prepared in accordance with the method.

The present invention relates to the field of flavor. More particularly, it concerns a flavor composition comprising 2-hydroxy-4-methoxybenzaldehyde and a flavored consumer product comprising the invention's composition. Moreover, the present invention concerns a method to confer, enhance, improve or modify the flavor properties of a flavored article and a method to reduce, limit, inhibit or suppress off-flavor in flavored article which methods comprise adding to said article an effective amount of composition as defined above.

The present invention relates to the field of flavor. More particularly, it concerns a flavor composition comprising 2-hydroxy-4-methoxybenzaldehyde and a flavored consumer product comprising the invention's composition. Moreover, the present invention concerns a method to confer, enhance, improve or modify the flavor properties of a flavored article and a method to reduce, limit, inhibit or suppress off-flavor in flavored article which methods comprise adding to said article an effective amount of composition as defined above.

Techniques to mimic chicken flavor are disclosed. A plant-based chicken flavoring agent includes a Prunus persica (Rosaceae family) component and a Zea mays (Poaceae family) component. The Prunus persica component may include an aqueous extract of peach, and the Zea mays component may include an aqueous extract of sweetcorn. A ratio of the Prunus persica component to the Zea mays component in the flavoring agent is one to an amount within a range of 1.8 and 2.2. The agent may be added to a food product to mask a flavor of the food product, to provide chicken-like flavoring, or both.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

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.