An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

The disclosure provides compositions and dosage forms for promoting healthy microbial flora in a mammal, for example, a human. The disclosure further provides compositions and dosage forms for disrupting biofilm or preventing formation of biofilm containing pathogenic bacteria and/or pathogenic fungi in a particular region of a subject. The dosage forms contain (i) an isolated non-pathogenic fungal strain that is viable in the region of the subject, (ii) an isolated non-pathogenic bacterial strain that is viable in the region of the subject, and optionally (iii) an enzyme capable of disrupting the biofilm. The present disclosure also provides methods of disrupting a biofilm or preventing formation of a biofilm with such a composition or dosage form, methods of identifying a subject suitable for treatment with such a composition or dosage form, and methods of improving nutrient absorption using such a composition or dosage form.

A modulated protein composition is described with improved flavor properties over a vegetable protein. Methods of making a modulated protein composition including the use of a volatile modulating yeast culture to ferment a vegetable protein to produce the modulated protein composition are described. Also disclosed are a fermented vegetable composition made from a modulated protein composition, and ingredients and foods including a fermented vegetable composition or a modulated protein composition.

A modulated protein composition is described with improved flavor properties over a vegetable protein. Methods of making a modulated protein composition including the use of a volatile modulating yeast culture to ferment a vegetable protein to produce the modulated protein composition are described. Also disclosed are a fermented vegetable composition made from a modulated protein composition, and ingredients and foods including a fermented vegetable composition or a modulated protein composition.

The present invention provides an acidic sophorolipid-containing composition with suppressed browning and a method for producing the composition. The acidic sophorolipid-containing composition with suppressed browning according to the present invention is characterized in that a filtrate of a hydrolysate of a composition containing lactonic sophorolipid and acidic sophorolipid, i.e., a filtrate of the acidic sophorolipid-containing composition, has at least one of the following features (1) and (2): (1) hue value (Abs. 440): 5 or less; and (2) ethanol-insoluble content: less than 3 mass %.

The present invention provides an acidic sophorolipid-containing composition with suppressed browning and a method for producing the composition. The acidic sophorolipid-containing composition with suppressed browning according to the present invention is characterized in that a filtrate of a hydrolysate of a composition containing lactonic sophorolipid and acidic sophorolipid, i.e., a filtrate of the acidic sophorolipid-containing composition, has at least one of the following features (1) and (2): (1) hue value (Abs. 440): 5 or less; and (2) ethanol-insoluble content: less than 3 mass %.

The compositions, method, system, and process of the invention provide increased circulating lipids, including serum triglycerides, in animals by utilizing oleaginous microorganisms as an oral supplement for the animals to increase available energy, enhance probiotics health, and provide enhanced immune system protection against pathogens in the animals.

The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.