The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.

The present invention relates to a meat-like food composition containing: at least one raw material selected from the group consisting of a meat raw material and a meat substitute composition raw material; and a sheet containing a purified protein.

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.

An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.

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.

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.

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 disclosure relates to a food product comprising a pure fungi biomass, the pure fungi biomass comprising fungi of a species belonging to the genus Rhizopus, wherein the dry weight of the food product comprises within the range of from 10% to 100% of dry weight of the fungi biomass the fungi biomass comprising fungi biomass fibers, wherein 50% or more, such as 70% or more, or 80% or more of the fungi biomass fibers are aligned substantially in planes extending in a first direction. The present disclosure also relates to a method for producing the food product and use of a pure fungi biomass for preparing a food product.

Described herein is a meat substitute or food ingredient comprising an animal myoglobin protein, gene construct comprising a nucleic acid encoding said protein, a host cell comprising said gene construct and a method for producing said myoglobin or said meat substitute.

A process for producing a consumable for low carbohydrate snacking is provided. The process includes one or more consumables embodies a method of infusing a protein by way of encasing the protein in lactose-free dairy products, eliminating the need for adding sugars and salts to cure the protein as well as enabling high-temperature applications, thereby lessening the time for drying the resultant consumable.