The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour and a drinkable liquid and having a low fat content relative to the standard composition of said fried product.

The invention also relates to the method for producing said fried products.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

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 %.

Biologically pure cultures of Bacillus subtilis Maseca-1 strain were isolated from the pericarp of nixtamalized corn. The Bacillus Maseca-1 strain was characterized and found to produce peptides and/or other compounds that have antimicrobial activity. An extract prepared from the Bacillus Maseca-1 strain is active against microorganisms such as bacteria and mold and may be used as an agent to inhibit the growth of undesirable microorganisms and thereby prevent spoilage and extend the shelf life in foods.

Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described.

Disclosed are modified strains of Chlorella vulgaris having a very low chlorophyll content. Also disclosed is a method for producing them. The method involves performing mutagenesis of a parental strain of Chlorella vulgaris. Furthermore, disclosed is a composition comprising algae biomass derived from the modified strains of Chlorella vulgaris and their use in food and/or cosmetics amongst other applications.

Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof.

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 %.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.