Aspects of the present disclosure relate to compositions comprising rice bran extract and meat analogues, and methods of making and using the same.

Aspects of the present disclosure relate to compositions comprising rice bran extract and meat analogues, and methods of making and using the same.

Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include Phycoerythrin. In an aspect, the pigment compositions include red algae or a red algae extract. In an aspect, the pigment compositions provide a pink and/or red color to raw meat substitutes that transitions to a brown color or to colorless after cooking.

Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include Phycoerythrin. In an aspect, the pigment compositions include red algae or a red algae extract. In an aspect, the pigment compositions provide a pink and/or red color to raw meat substitutes that transitions to a brown color or to colorless after cooking.

A method of forming an edible meat substitute product includes obtaining a liquid waste stream from a pea protein processor. The method includes adjusting the pH of the liquid waste stream to be in a range of 5.5 to 6.0 so as to form a growth media. The method includes growing fungal cells in the growth media comprising the liquid waste stream obtained from a pea processor such that the fungal cells produce a mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes concentrating the mycelium to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium.

A method of forming an edible meat substitute product includes obtaining a liquid waste stream from a pea protein processor. The method includes adjusting the pH of the liquid waste stream to be in a range of 5.5 to 6.0 so as to form a growth media. The method includes growing fungal cells in the growth media comprising the liquid waste stream obtained from a pea processor such that the fungal cells produce a mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes concentrating the mycelium to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium.

The present invention relates to a meat analogue product comprising a textured plant protein, a binder, a flavor and optionally a colorant, wherein the textured plant protein is between 65 to 85% hydrated.

The present invention relates to a meat analogue product comprising a textured plant protein, a binder, a flavor and optionally a colorant, wherein the textured plant protein is between 65 to 85% hydrated.

The present invention relates generally to the field of beverages. In particular, the present invention relates to the field of beverages fortified with iron. For example, the present inventors have found that iron fortification with ferrous bisglycinate in a red plant based beverage with a pH in the range of 3.5 to 4.0 leads to an increased colour stability and a better taste of the beverage compared to other compounds commonly used to fortify beverages with iron.

The present invention relates generally to the field of beverages. In particular, the present invention relates to the field of beverages fortified with iron. For example, the present inventors have found that iron fortification with ferrous bisglycinate in a red plant based beverage with a pH in the range of 3.5 to 4.0 leads to an increased colour stability and a better taste of the beverage compared to other compounds commonly used to fortify beverages with iron.