Methods and compositions for consumables

Abstract

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

Description

PRIORITY CLAIM[0001]This application is a continuation of U.S. application Ser. No. 14 / 152,499 filed Jan. 10, 2014, which is a continuation of PCT / US2012 / 046560 filed Jul. 12, 2012, which claims priority to U.S. application Ser. No. 61 / 572,205 filed Jul. 12, 2011, all of which are incorporated herein in their entirety 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 diet to a diet free of animal products, 26% of Earth's land surface would ...

AI Technical Summary

Benefits of technology

The invention is about a meat substitute that contains a protein content and can mimic the taste, texture, and color of a meat product from animal sources. The meat substitute can change color during cooking to accurately mimic the transformation of a raw meat product to a cooked state. The invention is achieved through the use of an indicator that accurately mimics the color changes of a meat product during cooking. The technical effect of this invention is a more robust and accurate meat substitute that can mimic the traditional experience of eating meat.

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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