A faux animal bone structure and plant-based meat substitute assembly for imitating the experience of consuming real animal protein includes a bone-shaped structure. The bone-shaped structure is heat resistant to cooking temperatures and represents an animal bone commonly served in bone-in food such as, but not limited to, chicken wings, chicken legs, ribs, steaks, fish, and the like. A plant-based meat substitute is coupled to the bone-shaped structure. The plant-based meat substitute conforms to the shape of the animal protein typically coupled to the respective bone-shape of the bone-shaped structure.

A faux animal bone structure and plant-based meat substitute assembly for imitating the experience of consuming real animal protein includes a bone-shaped structure. The bone-shaped structure is heat resistant to cooking temperatures and represents an animal bone commonly served in bone-in food such as, but not limited to, chicken wings, chicken legs, ribs, steaks, fish, and the like. A plant-based meat substitute is coupled to the bone-shaped structure. The plant-based meat substitute conforms to the shape of the animal protein typically coupled to the respective bone-shape of the bone-shaped structure.

A solid flavour composition includes a plurality of individual components at least one of which is a flavour-providing substance and at least one of which is an auxiliary ingredient, in which all amorphous components are present as particulate aggregates. The flavour composition is particularly storage-stable.

A solid flavour composition includes a plurality of individual components at least one of which is a flavour-providing substance and at least one of which is an auxiliary ingredient, in which all amorphous components are present as particulate aggregates. The flavour composition is particularly storage-stable.

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 relates to the manufacturing industry of raw materials to produce sweet candies. More specifically, it is related to the manufacture of raw materials that normally comprise sucrose in its composition and more specifically to the manufacture of raw materials to produce cotton candy. The formulation has the advantage of not containing sucrose and allowing the manufacture of cotton candy; It can be processed in a normal cotton candy manufacturing machine and with a performance equal to that achieved when using sucrose; its components neither by digestion nor by metabolism, result in glucose. This formulation has the following qualitative base composition: Steviol Glycosides or Stevia rebaudiana Extract, Polydextrose, Isomaltose, Trehalose, Isomaltulose, Gluconodeltalactone, and Silicon dioxide.

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.