The present invention provides edible non-animal dairy substitute products comprising fibrous mycelium as protein component. The substitute products offer an even higher nutritional value compared to dairy products in terms of its high prebiotic insoluble fiber content critical for gut health. Such high fibrous ingredient is not known to be contained with such properties in dairy products. The edible non-animal dairy substitute product of the present invention is selected from products substituting milk, yoghurt, fresh cheese, whey cheese, cream cheese, medium-hard cheese, hard-cheese, and soft-mould cheese. The present invention is also concerned with methods of producing the edible non-animal dairy substitute products.

The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

Disclosed is a method of producing an egg replacement food product that includes mixing a protein microbial biomass powder with water to obtain a wet mixture, hydrating the wet mixture at room temperature, mixing the wet mixture at high speed, hydrating the mixed wet mixture at 6 C degrees, mixing the hydrated wet mixture with an oil at high speed and emulsifying the mixed wet mixture, homogenizing the emulsified mixed wet mixture, heating the homogenized wet mixture up to from 85 C up to 90 C degrees, and adding sodium chloride (NaCl) and citric acid to the heated wet mixture and mixing to obtain pH from 3.5 up to 4.0.

Disclosed is a method of producing an egg replacement food product that includes mixing a protein microbial biomass powder with water to obtain a wet mixture, hydrating the wet mixture at room temperature, mixing the wet mixture at high speed, hydrating the mixed wet mixture at 6 C degrees, mixing the hydrated wet mixture with an oil at high speed and emulsifying the mixed wet mixture, homogenizing the emulsified mixed wet mixture, heating the homogenized wet mixture up to from 85 C up to 90 C degrees, and adding sodium chloride (NaCl) and citric acid to the heated wet mixture and mixing to obtain pH from 3.5 up to 4.0.

The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; and c) shaping the meat substitute, and a meat substitute obtained using the said method. It has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.