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

[0007]In some aspects, the invention provides a meat substitute composition comprising a protein content, wherein one or more isolated and purified proteins accounts for 10% o

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 an

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