Method and compositions for consumables

Abstract

Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes.

Description

CROSS REFERENCE[0001]This application is a continuation-in-part of International Application No. PCT / US2012 / 046560, filed Jul. 12, 2012, which claims the benefit of priority of U.S. Provisional Application 61 / 572,205, filed Jul. 12, 2011 and is a non-provisional of and claims the benefit of U.S. Provisional Application 61 / 671,069, filed Jul. 12, 2012, all of which are incorporated herein by reference.BACKGROUND OF THE INVENTION[0002]Animal farming has a profound negative environmental impact. Currently it is estimated that 30% of Earth's land surface is dedicated to animal farming and that livestock account for 20% of total terrestrial animal biomass. Due to this massive scale animal farming accounts for more than 18% of net greenhouse gas emissions. Animal farming may be the largest human source of water pollution, and animal farming is by far the world's largest threat to biodiversity. It has been estimated that if the worlds human population could shift from a meat containing die...

AI Technical Summary

Benefits of technology

The invention is a meat substitute that has a protein content, and it is made up of purified proteins that make up 10% or more of the weight. The meat substitute accurately mimics the taste, texture, and color of animal-based meats, including the color of the raw meat and how it looks after cooking. The patent also describes an indicator that can mimic how the color of the meat changes during cooking. This patent is useful for people who want to create a realistic looking and tasting meat substitute.

Problems solved by technology

Animal farming has a profound negative environmental impact.

Animal farming may be the largest human source of water pollution, and animal farming is by far the world's largest threat to biodiversity.

The consumption of meat has a profound negative impact on human health.

Plant based meat substitutes have largely failed to cause a shift to a vegetarian diet.

The current state of the art for meat substitute compositions involves the extrusion of soy / grain mixture, resulting in products which largely fail to replicate the experience of cooking and eating meat.

Common limitations of these products are a texture and mouthfeel that are more homogenous than that of equivalent meat products.

Furthermore, as the products must largely be sold pre-cooked, with artificial flavors and aromas built in, they fail to replicate aromas, flavors, and other key features associated with cooking meat.

As a result, these products appeal mainly to a limited consumer base that is already committed to vegetarianism / veganism, but have failed to appeal to the larger consumer segment accustomed to eating meat.

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