The present invention relates to the use of a defoaming agent for preventing pellet morphology of thermophilic fungi when grown at acidic pH in chemically defined media. The invention pertains to processes for producing a fermentation product, wherein the thermophilic fungus, e.g. a Rhizomucor species, is grown in submerged culture at acidic pH in a chemically defined medium and wherein the strain is cultured in the presence of a defoaming agent. The defoaming agent can be a vegetable oil such as olive or sun flower oil and the fermentation product can be single cell protein in the form of biomass of the thermophilic fungus for use as a dietary source of protein.

The present invention relates to the use of a defoaming agent for preventing pellet morphology of thermophilic fungi when grown at acidic pH in chemically defined media. The invention pertains to processes for producing a fermentation product, wherein the thermophilic fungus, e.g. a Rhizomucor species, is grown in submerged culture at acidic pH in a chemically defined medium and wherein the strain is cultured in the presence of a defoaming agent. The defoaming agent can be a vegetable oil such as olive or sun flower oil and the fermentation product can be single cell protein in the form of biomass of the thermophilic fungus for use as a dietary source of protein.

The present snack-type food product with high hypoproteic content comprises proteins of high biological value (HBV), in which the principal macronutrients are protein, sugars, carbohydrates and fats. This snack-type food product was specifically developed for patients undergoing haemodialysis treatment. The snack-type food product has sensory characteristics that allow it to achieve better acceptance in comparison with other products available on the market.

The present snack-type food product with high hypoproteic content comprises proteins of high biological value (HBV), in which the principal macronutrients are protein, sugars, carbohydrates and fats. This snack-type food product was specifically developed for patients undergoing haemodialysis treatment. The snack-type food product has sensory characteristics that allow it to achieve better acceptance in comparison with other products available on the market.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

A method for determining the flexion or extension of a joint of a human or animal subject, comprising: applying a plurality of strain gauges to the joint in a known configuration; applying a first inertial measurement unit, IMU, to each strain gauge; receiving strain data from each of the strain gauges; receiving motion data from each of the IMUs; and calculating the flexion or extension of the joint in dependence on the received strain data, motion data and the configuration of the strain gauges.