Proposed is a formed meat composition comprising additives, a process for producing a formed meat slug and a combined meat/formed meat slug. It is a disadvantage of established dried formed meat compositions that they require stabilizing desiccants and/or have an unnatural, open-pored fine structure. The novel solution proposed is a formed meat composition which, in addition to prey animal meat, glycerol and salt, merely contains additives in the form of prey animal nutriment. Also proposed is a process for producing a formed meat slug in which a common comminution of meat and additives in a manner modelled on hunting is carried out. Finally proposed is a combined meat/formed meat slug which comprises in its primary constituents only animal meat ingredients and the recited additives. The claimed subject matter provides the particular advantage that, despite additives, a denser, more stable and closed fine structure is achieved.

The present invention relates to a method of co-culturing Inonotus obliquus, Ganoderma lucidum, and Phellinus linteus. The co-cultured mycelia prepared through the method of the present invention have high beta-glucan content and thus can exhibit superior health functionality, and can be used as an additive or a cooking seasoning in various foods. In addition, the use of the co-cultured mycelia in curing raw meat enables easy preparation of a meat-based food product that has a good taste and flavor.

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. Flavor enhancer compositions that contain heme-containing polypeptides, such as flavohemoglobin, from microorganisms, and food compositions, such as meat analogue compositions that include the heme-containing flavor enhancer compositions, are also described.

Described herein is an edible formulation, suitable for vegans, that comprises edible fungal particles of a filamentous fungus and calcium ions.

Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

The present invention provides a process for the production of a meat analogue, comprising the steps of: a) introducing a meat batter comprising i) animal protein other than egg powder, ii) plant fiber and/or starch, and iii) egg powder, into a heating unit and heating the meat batter to a temperature above the melting point of the protein to produce a heat-treated product, b) cooling the heat-treated product by moving through a cooling unit, so that the heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and c) dividing the cooled heat-treated product into pieces.

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 %.

This disclosure provides for methods and compositions for the expression and secretion of heme-containing polypeptides.

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.