The method of producing a meat-like food product according to the present invention includes adding a plant-derived protein and a form of granular powder (A) satisfying the conditions (1) to (4) below to food product materials to prepare a dough. The dough contains 0% by mass or more and 30% by mass or less of an animal-derived protein material. (1) The form of granular powder has a starch content of 75% by mass or more; (2) the form of granular powder contains 3% by mass or more and 45% by mass or less of a molecular weight-reduced starch of a starch having an amylose content of 5% by mass or more, the molecular weight-reduced starch having a peak molecular weight of 3×10.sup.3 or more and 5×10.sup.4 or less; (3) the form of granular powder has a degree of swelling in cold water at 25° C. of 5 or more and 20 or less; and (4) the content of matters under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is 50% by mass or more and 100% by mass or less.

The method of producing a meat-like food product according to the present invention includes adding a plant-derived protein and a form of granular powder (A) satisfying the conditions (1) to (4) below to food product materials to prepare a dough. The dough contains 0% by mass or more and 30% by mass or less of an animal-derived protein material. (1) The form of granular powder has a starch content of 75% by mass or more; (2) the form of granular powder contains 3% by mass or more and 45% by mass or less of a molecular weight-reduced starch of a starch having an amylose content of 5% by mass or more, the molecular weight-reduced starch having a peak molecular weight of 3×10.sup.3 or more and 5×10.sup.4 or less; (3) the form of granular powder has a degree of swelling in cold water at 25° C. of 5 or more and 20 or less; and (4) the content of matters under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is 50% by mass or more and 100% by mass or less.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30 % (w/w) of the hybrid foodstuff.

A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.

A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.

Provided herein are plant-based compositions that can mimic meat, meat products and other foods. Also provided herein are methods for producing and using such compositions.

The present disclosure relates to the isolation, preservation, compositions and uses of extracts from a newly discovered species of Justicia plants. The present disclosure also relates to compositions comprising the extracts of the new species of Justicia plant, as well as methods of producing and using such compositions for treating blood disorders and/or for other health, food and industrial uses.

The present disclosure relates to the isolation, preservation, compositions and uses of extracts from a newly discovered species of Justicia plants. The present disclosure also relates to compositions comprising the extracts of the new species of Justicia plant, as well as methods of producing and using such compositions for treating blood disorders and/or for other health, food and industrial uses.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

The invention refers to a method of producing a deformed fibrous protein product (12) from a wet textured product material (11). The wet textured product material (11) comprises at least 10 wt % of proteins possessing a fibrous structure and at least 35 wt % water. The in particular deformed fibrous protein product (12) being selected from the group consisting of a deformed product (12a), an initial pulled product (12b), a block product (12c), and a final pulled product (12d). The method comprising the step of a) elastic-plastically deforming the wet textured product material (11), thereby changing the fibrous structure to obtain the deformed product (12a).