Plant-based food analogue products and formulations

Abstract

Meat or seafood analogues are provided, preferably plant-based meat or seafood analogues. The analogue has a continuous scaffold perforated by parallel protein fibers. The continuous scaffold forms a plurality of continuous sheaths, each sheath surrounding the parallel elongated protein fibers. The protein fibers are comprised of one or more fiber proteins, and the continuous scaffold comprises one or more scaffold hydrocolloids.

Description

PLANT-BASED FOOD ANALOGUE PRODUCTS AND FORMULATIONS

[0001] CROSS-REFERENCE TO RELATED APPLICATION

[0002] This application claims the benefit of US Provisional Application No. 63 / 585340, filed on September 26, 2023, the entire content of which is incorporated herein by reference.

[0003] FIELD OF INVENTION

[0004] The present disclosure relates to the food analogue formulations, and in particular meat and seafood analogues.

[0005] BACKGROUND

[0006] Plant-based substitutes for meat and fish are coming into demand by many consumers who want to make food choices that lower their environmental footprint and limit animal suffering. Consumers with various food allergies to meat or fish, or avoid eating meat for religious reasons also are looking for plant-based alternatives. The growth of the plant-based meat industry is expected to continue for decades to come; the global meat industry would need to grow 69% by 2050 to meet population growth. This will be especially challenging given that animal-based protein is significantly more resource-intensive to produce in terms of water usage, land usage, and greenhouse gas emissions compared to plant-based protein. Moreover, 90% of the planet’s wild fish species are already classified as overfished or harvested at maximal capacity. Another impetus for transitioning from animal-based protein to plant-based protein alternatives is being driven by the economic strain and health impact of outbreaks of animal diseases such as Bovine Spongiform Encephalopathy (BSE), swine flu, and bird flu. This means that the opportunity for plant-based foods will only increase over time, driven by mounting pressure from customers, special interest groups, NGOs, and governments. Therefore, from a food security point of view, having a ready alternative to animal-based protein food products is in every countries’ best interest.

[0007] Unfortunately, it has proven difficult for plant-based meat alternatives on the market today to appeal to the mass market customer because of the difficulties to adequately emulate the taste, texture, nutritional profile, and cooking behavior of real meat. These products sometimes use basic formulations and untailored processes that highlight a lack of R&D investments from the manufacturer. Accordingly, improved formulations are needed.

[0008] SUMMARY

[0009] In one aspect, there is provided a meat or seafood analogue comprising a continuous scaffold perforated by a plurality of parallel elongated protein fibers having 25-300 microns in diameter, wherein the continuous scaffold forms a plurality of continuous elongated sheaths, each sheath surrounding one or more of the parallel elongated protein fibers, wherein the protein fibers are comprised of one or more fiber proteins, and wherein the continuous scaffold comprises one or more scaffold hydrocolloids.

[0010] In one embodiment, at least a portion of the one or more fiber proteins are native or undenatured proteins, and optionally the continuous scaffold further comprises said native or undenatured proteins. In one embodiment, each of the parallel elongated protein fibers are surrounded by one continuous sheath. In one embodiment, at least a portion of the one or more fiber proteins comprise plant-based or recombinant proteins. In one embodiment, the plant-based or recombinant protein comprise soy protein, potato protein, rubisco protein, lemna protein, rice protein, almond protein, oat protein, flax seed protein, euglena protein, schizochytrium protein, mung bean protein, pea protein, recombinant whey, cultured whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava protein, wheat protein, lentil protein, amaranth protein, hemp protein, peanut protein, moranga seed protein, pumpkin seed protein, chickpea protein, quinoa protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and spirulina protein, or a combination thereof.

[0011] In one embodiment, at least a portion of the plurality of parallel elongated protein fibers comprise the one or more fiber proteins and a fiber hydrocolloid. In one embodiment, the fiber hydrocolloid comprises one or more of regular and / or recombinant gelatin, agar, alginate, curdlan, kappa-carrageenan, kappa 2-carrageenan and iota-carrageenan, furcelleran, starch, modified starch, seaweed extract, dextrins, konjac glucomannan, methylcellulose, pectin, gellan gum, xanthan gum, guar gum, locust bean gum, gum Arabic, tara gum, or a polysaccharide.

[0012] In one embodiment, the continuous scaffold comprises one or more of regular and / or recombinant gelatin, agar, alginate, curdlan, kappa-carrageenan, kappa 2-carrageenan and iota- carrageenan, furcelleran, starch, modified starch, seaweed extract, dextrins, konjac glucomannan, methylcellulose, pectin, gellan gum, xanthan gum, guar gum, locust bean gum, gum Arabic, tara gum, or a polysaccharide. In one embodiment, the continuous scaffoldcomprises agar-alginate. In one embodiment, the continuous scaffold comprises gellan and optionally alginate. In one embodiment, the continuous scaffold comprises pectin and optionally alginate.

[0013] In one embodiment, the continuous scaffold comprises cross-links or gel networks. In one embodiment, the continuous scaffold comprises the one or more scaffold hydrocolloids and a cross-linking protein, and wherein the scaffold comprise protein-to-protein cross-links. In one embodiment, the continuous scaffold comprises the one or more scaffold hydrocolloids and a starch, and wherein the scaffold comprise starch-to-starch cross-links. In one embodiment, the continuous scaffold comprises the one or more scaffold hydrocolloids, a cross-linking protein, and a starch; and wherein the scaffold comprise starch-to-protein cross-links. In one embodiment, the cross-links are formed by enzyme treatment.

[0014] In one embodiment, the meat or seafood analogue comprises at least 5%wt, preferably 5- 25wt% protein by weight of the meat or seafood analogue. In one embodiment, the one or more fiber proteins and the cross-linking protein together comprise at least 5wt%, preferably 5-25wt% of the weight of the meat or seafood analogue. In one embodiment, the meat or seafood analogue comprises at least 1 %wt, preferably 1-5wt%, for example about 1.5wt%, about 2wt%, about 2.5wt%, about 3wt%, about 3.5wt%, or about 4wt% hydrocolloid by weight of the meat or seafood analogue. In one embodiment, the one or more scaffold hydrocolloids and the fiber hydrocolloid comprise at least 1wt%, preferably 1-5wt%, for example about 1.5wt%, about 2wt%, about 2.5wt%, about 3wt%, about 3.5wt%, or about 4wt% of the weight of the meat or seafood analogue. In one embodiment, the continuous scaffold further comprises methylcellulose.

[0015] In one embodiment, an oil is contained within the cavity defined by at least one sheath, wherein the sheath surrounds both the oil and the one or more of the parallel elongated protein fibers. In one embodiment, an oil is incorporated in the continuous scaffold. In one embodiment, an oil is both contained within the cavity defined by at least one sheath and incorporated in the continuous scaffold. In one embodiment, the protein fiber further comprises an oil. In one embodiment, the oil is incorporated in the continuous scaffold, and wherein the scaffold is formed from a scaffold hydrocolloid composition comprising the one or more scaffold hydrocolloids and the oil. In one embodiment, the oil is selected from one or more of algal oil, rice bran oil, flax seed oil, rapeseed oil, olive oil, palm tree oil, soybean oil, canola oil, vegetable oil, sunflower oil, corn oil, cottonseed oil, peanut oil, saffron oil, coconut oil, shea oil, medium chain triglyceride oil, grape seed oil, pongamia oil, and ahi oil. In one embodiment, the oil is selected from one or more ofalgal oil, rice bran oil, flax seed oil, rapeseed oil, olive oil, palm tree oil, soybean oil, canola oil, vegetable oil, sunflower oil, corn oil, cottonseed oil, peanut oil, saffron oil, grape seed oil, pongamia oil, and ahi oil.

[0016] In one embodiment, the meat or seafood analogue comprises less than 2 wt% saturated fat by weight of the meat or seafood analogue. In one embodiment, the meat or seafood analogue comprises a fat-soluble flavour compound.

[0017] In one embodiment, the meat or seafood analogue comprises a fatty region separating portions of the continuous scaffold and the plurality of parallel elongated protein fibers to emulate intermuscular or intramuscular fat. In one embodiment, the meat or seafood analogue comprises a fatty region and separating a first and a second continuous scaffolds, each scaffold perforated by a set of the plurality of parallel elongated protein fibers.

[0018] In one embodiment, the meat or seafood analogue comprises a plurality of layers, with adjacent layers having one or more different: protein content, fat content, hydrocolloid content, texture, visual appearance, and melting temperature.

[0019] In one embodiment, The meat or seafood analogue of any one of claims 22-28 being a fish analogue and comprising a plurality of alternating layers resembling a fish filet, the plurality of alternating layers comprising a myotome layer and myocommata layer, wherein: the myotome layer is formed from a myotome hydrocolloid composition comprising one or more myotome hydrocolloids and a myotome oil, and the myocommata layer is formed from a myocommata hydrocolloid composition comprising one or more myocommata hydrocolloids and a myocommata oil; wherein: i) the myocommata hydrocolloid composition has a higher oil content than the myotome hydrocolloid composition, or ii) the myocommata hydrocolloid composition has a lower hydrocolloid content than the myotome hydrocolloid composition. In one embodiment, The meat or seafood analogue of any one of claims 22-28 being a fish analogue and comprising a plurality of alternating layers resembling a fish filet, the plurality of alternating layers comprising a myotome layer and myocommata layer, wherein: the myotome layer is formed from a myotome hydrocolloid composition comprising one or more myotome hydrocolloids and a myotome oil, and the myocommata layer is formed from a myocommata hydrocolloid composition comprising one or more myocommata hydrocolloids and a myocommata oil; wherein: i) the myocommata oil has a lower melting point than the myotome oil, or ii) the myocommata hydrocolloid composition has a lower melting temperature.

[0020] In one embodiment, the myotome oil comprises less than 20 wt% of myotome hydrocolloid composition, less than 15 wt%, preferably less than 12 wt%, preferably about 4-6 wt%; and wherein the myocommata oil comprises less than 40 wt% of the myocommata hydrocolloid composition, preferably about 10-40 wt%, preferably about 10-30 wt%, more preferably about 20- 30 wt%. In one embodiment, one or both of the myotome oil and the myocommata oil comprise a blend of oils. In one embodiment, the myotome oil comprises a first oil and a second oil, and optionally a third oil. In one embodiment, the myotome oil comprises algal oil and rice bran oil, algal oil and canola oil, or algal oil and sunflower oil. In one embodiment, the myocommata oil comprises about 20wt%-30wt% rice bran oil, canola oil, or sunflower oil by weight of the myocommata hydrocolloid composition.

[0021] In one embodiment, the myocommata hydrocolloid composition comprises agar-alginate, and wherein the alginate content of the myocommata hydrocolloid composition is lower than the alginate content of the myotome hydrocolloid composition. In one embodiment, the myotome hydrocolloid composition comprises about 0.5-5 wt% agar, preferably about 1-3 wt %, more preferably about 2 wt% by weight of the meat or seafood analogue; and about 1-2 wt% alginate, preferably about 1wt %, and more preferably about 1.25 wt% by weight of the meat or seafood analogue; and the myocommata hydrocolloid composition comprises about 0.5-5 wt% agar, preferably about 1-3 wt %, more preferably about 2 wt%; and about 0-1 wt% alginate by weight of the meat or seafood analogue, preferably about 0.05-0.5 wt%, and more preferably about 0.1 wt% by weight of the meat or seafood analogue. In one embodiment, the myotome hydrocolloid composition comprises about 1.9 wt% agar and about 1 .5 wt% alginate by weight of the meat or seafood analogue; and wherein the myocommata hydrocolloid composition comprises about 1.3 wt% agar and about 0.1 wt % alginate or absent alginate by weight of the meat or seafood analogue.

[0022] In one embodiment, the meat or seafood analogue is a salmon analogue. In one embodiment, one or both of the myotome hydrocolloid composition and the myocommata composition comprise one or more omega-3 fatty acid, preferably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

[0023] In one embodiment, the meat or seafood analogue comprises one or more of wood, plastic, prolamin (such as zein), and celery root pieces to simulate bone.

[0024] In another aspect, there is provided a method of manufacturing a meat or seafood analogue of any one of preceding claim, the method comprising: providing a scaffold hydrocolloid composition comprising the one or more scaffold hydrocolloids and the oil as defined herein; mixing said scaffold hydrocolloid composition into a dispersion or emulsion; and depositing the dispersion or emulsion into a receptable based on a desired shape or pattern.

[0025] In one embodiment, the emulsion is a coarse emulsion. In one embodiment, the method comprises: providing the myotome hydrocolloid composition as defined herein and mixing said myotome hydrocolloid composition into a first dispersion or emulsion; providing the myocommata hydrocolloid composition as defined herein and mixing said myocommata hydrocolloid composition into a second dispersion or emulsion; and depositing the first and second dispersions or emulsions into the receptable based on a desired shape or pattern.

[0026] In one embodiment, the method comprises subjecting the dispersion or emulsion to a suitable condition for gelation of the one or more scaffold hydrocolloids to at least partially gel the scaffold hydrocolloid composition. In one embodiment, the method comprises subjecting the at least partially gelled scaffold hydrocolloid composition to directional freezing.

[0027] BRIEF DESCRIPTION OF THE FIGURES

[0028] Embodiments will now be described, by way of example only, with reference to the following drawings.

[0029] Figure. 1 shows sectional images of the meat or seafood analogue described herein. A) sectional view parallel to the protein fibers. B) cross sectional view.

[0030] Figure 2 shows a fluorescence imaging of oils incorporated into a continuous scaffold.

[0031] Figure 3 shows an exemplary steak analogue having fatty regions. A) cooked steak analogue with fatty region inside the steak. B) uncooked steak analogue with intermuscular and intramuscular fatty regions.

[0032] Figure 4 show separation or flaking of the meat or seafood analogue and protein fibers.

[0033] Figure 5 shows an exemplary cookable salmon analogue transitioning from uncooked to cooked. A) salmon analogue starting to denature from the bottom where it is contact with the frying pan, appearing to cook. B) fully cooked salmon analogue.

[0034] Figure 6 shows the alternating myotome and myocommata layers of a fish analogue.

[0035] DETAILED DESCRIPTION

[0036] Various embodiments and aspects of the disclosure will be described with reference to details discussed below. The following description and drawings are illustrative of the disclosure and are not to be construed as limiting the disclosure. Numerous specific details are described to provide a thorough understanding of various embodiments of the present disclosure. However, in certain instances, well-known or conventional details are not described in order to provide a concise discussion of embodiments of the present disclosure. As used herein, the terms, “comprises” and “comprising” are to be construed as being inclusive and open ended, and not exclusive. Specifically, when used in the specification and claims, the terms, “comprises” and “comprising” and variations thereof mean the specified features, steps or components are included. These terms are not to be interpreted to exclude the presence of other features, steps or components. As used herein, the term “exemplary” means “serving as an example, instance, or illustration,” and should not be construed as preferred or advantageous over other configurations disclosed herein. As used herein, the terms “about” and “approximately” are meant to cover variations that may exist in the upper and lower limits of the ranges of values, such as variations in properties, parameters, and dimensions. In one non-limiting example, the terms “about” and “approximately” mean plus or minus 10 percent or less. Weight percentages are abbreviated as “wt%”.

[0037] The present disclosure describes formulations for plant-based food analogues, such as meat and seafood analogues, that emulate the taste, texture, nutritional profile, and cooking behavior of real meat or seafood. Exemplary meat and seafood analogues include, but are not limited to: meat steak, ribs, loin meat, shoulder meat, shank meat, leg meat, T-bone steak, chicken strip, chicken finger, chicken nugget, fish fillet, pork chops, peameal bacon, ham, pork belly, pork roast, lamb chops, lamb rack, salmon fillet or steak, scallop, or shrimp analogues.

[0038] Many existing plant-based food analogues focus on emulating taste and to some extent texture in order to encourage consumer adoption; however, such products are often limited in the type of products that can be manufactured (i.e. predominantly ground meat analogue products) or compromise on nutritional profile in favor of taste. In addition, existing plant-based food analogues do not fully emulate cooking behavior of real meat or seafood.

[0039] Protein Fiber Emulation

[0040] In order to provide structure for the meat or seafood analogue, the analogue is comprised of a hydrocolloid composition that undergoes complete or partial gelation when exposed to suitable conditions (for example, a gelling temperature, pH, or in the presence of certain ions or salts) to form a scaffold. In some embodiments, the analogue is comprises of a hydrocolloid composition that is emulsified or mixed into a dispersion such that the hydrocolloid composition becomes translucent, thereby resembling the translucency of natural meat or seafood. In some embodiments, the analogue is comprised of a hydrocolloid composition that undergoes dispersion or emulsification followed by gelation. In some embodiments, the scaffold is a continuous scaffold comprised of one or more scaffold hydrocolloids. In some embodiments, the meat or seafood analogue comprises one or more continuous scaffolds.

[0041] The hydrocolloid may be, but is not limited to polysaccharide hydrogels, regular gelatin, recombinant gelatin, or a combination of both. The hydrocolloids may be naturally occurring, they could be recombinant, or they could be lab-grown or cultivated, or they could be chemically or enzymatically modified. Hydrogels are comprised of a network of crosslinked polymer chains which are generally hydrophilic. The interactions between the polymer chains cause cross-linking and results in the formation of a three-dimensional network, entrapping the aqueous liquid into a semi-solid structure. The crosslinks between biopolymers can either be chemical or physical and are comprised of, but not limited to, hydrogen bonds, hydrophobic or ionic interactions, and chain entanglements. These crosslinks are strong enough such that the integrity of the hydrogel network is preserved and the polymers do not readily dissolve back into solution. Hydrogels are characterized by being highly absorbent natural or synthetic polymeric networks and they can easily contain over 90% water.

[0042] There are numerous types of polysaccharide hydrogels. Non-limiting examples of such hydrogels include carrageenans which are a family of natural linear sulfated polysaccharides extracted from red edible seaweeds and which exhibit a high efficacy for binding strongly to food proteins. Carrageenans are large, highly flexible molecules that form curling helical structures which confers on them the ability to form a variety of different gels at room temperature and hence why they are widely used in the food industries in particular as stabilizing and thickening agents.

[0043] These carrageenans typically contain from about 15 wt.% to about 40 wt.% ester-sulfate content, which produces an anionic polysaccharide. They are categorized into three different classes based on their sulfate content. Kappa-carrageenan (K-carrageenan) has one sulfate group per disaccharide, iota-carrageenan (l-carrageenan) has two, while lambda-carrageenan (L-carrageenan) has three. K-carrageenan is characterized in that it forms strong and rigid gels in the presence of potassium ions, and reacts with dairy proteins, while l-carrageenan forms soft gels in the presence of calcium ions, and finally, L-carrageenan does not gel but is useful for thickening dairy products. Carrageenans are high-molecular-weight polysaccharides and mostly made up of alternating 3-linked b-D-galac- topyranose (G-units) and 4-linked a-D- galactopyranose (D-units) or 4-linked 3,6-anhydro-a-D-galactopyranose (DA-units), forming the disaccharide repeating unit of carrageenans.

[0044] Another class of ingestible hydrogels include agar hydrogels which are jelly-like substances which are obtained from red algae and is a mixture of two constituents, linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules termed agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are termed agarophytes, and belong to the rhodophyta (red algae) phylum.

[0045] Agar hydrogels have been used as a food ingredient, for example as a vegetarian substitute for gelatin, a thickener for soups, ice cream, in fruit preserves, and the like. Agar hydrogels have also been used for other physiological applications such as an appetite suppressant, and as a laxative, to mention a few. The gelling agent in agar is an unbranched polysaccharide isolated from the cell walls of various species of red algae. Those skilled in the art will know that these ingredients such as agar and carrageenan are widely used in the food industry.

[0046] Thus, non-limiting examples of the ingestible hydrocolloid gels include agar, fermentation derived gelatin, alginate, curdlan, a carrageenan selected from the group consisting of kappa- carrageenan, kappa 2-carrageenan and iota-carrageenan, furcelleran, starch (including modified starch and dextrins), Konjac glucomannan, gellan gum, as well as combinations which include xanthan gum, guar gum, locust bean gum and tara gum.

[0047] The continuous scaffolds disclosed herein are perforated by a plurality of parallel elongated protein fibers. As shown in Figure 1 , the scaffold 100 surrounds the plurality of parallel elongated protein fibers 200 forming a plurality of continuous elongated sheaths. In some embodiments, the scaffold is structured such that it forms a plurality of continuous elongated and generally parallel sheaths, each defining an elongated cavity within. In some embodiments, multiple sheaths together form a scaffold, wherein the sheaths are continuous or integral to each other. The cavities defined by the plurality of elongated sheaths is occupied by one or moreelongated protein fibers. Filling the sheath cavities with one or more fiber proteins results in a plurality of generally parallel, elongated protein fibers that extend or perforate through the scaffold. In some embodiments, the cavity of an elongated sheath is occupied by one elongated protein fiber. In one embodiment, the cavity of each elongated sheath is occupied by one elongated protein fiber.

[0048] In some embodiments, the continuous scaffold comprises one or more of scaffold hydrocolloids selected from regular and / or recombinant gelatin, agar, alginate, curdlan, kappa- carrageenan, kappa 2-carrageenan and iota-carrageenan, furcelleran, starch, modified starch, seaweed extract, dextrins, konjac glucomannan, methylcellulose, pectin, gellan gum, xanthan gum, guar gum, locust bean gum, gum Arabic, tara gum, or a polysaccharide. In some embodiments, the scaffold hydrocolloid comprises one or more hydrocolloids. In some embodiments, the scaffold comprises agar and / or alginate. In some embodiments, the scaffold comprises gellan. In some embodiments, the scaffold comprises pectin. In one embodiment, the continuous scaffold comprises agar-alginate. In one embodiment, the continuous scaffold comprises gellan and alginate. In one embodiment, the continuous scaffold comprises pectin and alginate.

[0049] In some embodiments, at least a portion of the one or more fiber proteins comprise plantbased or recombinant proteins. In one embodiment, all of the fiber proteins comprise plant-based or recombinant proteins. Non-limiting examples of plant-based or recombinant protein comprise soy protein, potato protein, rubisco protein, lemna protein, rice protein, almond protein, oat protein, flax seed protein, euglena protein, schizochytrium protein, mung bean protein, pea protein, recombinant whey, cultured whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava protein, wheat protein, lentil protein, amaranth protein, hemp protein, peanut protein, moranga seed protein, pumpkin seed protein, chickpea protein, quinoa protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and spirulina protein, or a combination thereof.

[0050] In preferred embodiments, the protein fibers are 25-300 microns in diameter, 25-275 microns in diameter or 25-250 microns in diameter. In one embodiment to achieve this small diameter, the hydrocolloid composition undergoes directional freezing in additional to gelation. Traditional methods such as extrusion cannot achieve this small diameter. Similarly, this small diameter is impractical for 3D printing, while fiber spinning methods are limited to the type ofproteins used (for example, fiber spinning cannot use native or undenatured proteins). In some embodiments, the hydrocolloid composition undergoes directional freezing in additional to gelation and dispersion / emulsification. Subjecting the hydrocolloid composition to directional freezing is one method of forming the scaffold into a plurality of continuous elongated sheaths. When a hydrocolloid composition is subjected to directional freezing, elongated ice-filled channels form within the composition that are aligned based on the direction of freezing. Gelling a hydrocolloid composition while the elongated ice-filled channels are present results in the formation of elongated channels, which can be subsequently filled with protein. As used herein, a structured scaffold refers to scaffolds having a 3D structure to simulate the texture of meat or fish, such as a plurality of elongated and aligned channels. Removal of the ice from the channels (for example by dry freezing or melting using protein solutions or ion / salt solutions) leaves behind elongated channels for receipt of proteins. As used herein, “loading a scaffold with proteins” refers to filling elongated channels created by directional freezing with proteins. Since the elongated channels are aligned, the resulting elongated, protein-filled channels mimic the structure and texture of muscle fibers in natural meat or fish. Exemplary methods and processes of creating a structured scaffold and subsequently loading with plant-based proteins by directional freezing are disclosed in WO2022241576, the entire content of which is incorporated herein by reference. In some embodiments, the hydrocolloid composition is first gelled and then subjected to directional freezing. In some embodiments, the hydrocolloid composition is first directionally frozen then gelled. In some embodiments, the hydrocolloid composition undergoes directional freezing and gelation at the same time. In some embodiments, the hydrocolloid composition is first partially gelled prior to directional freezing, and undergoes further gelation after directional freezing. In some embodiments, the hydrocolloid composition comprises one or more types of hydrocolloids, where some of the hydrocolloids are gelled prior to directional freezing, while the remaining hydrocolloids undergo gelation after directional freezing.

[0051] In some embodiments, at least a portion of the plurality of parallel elongated protein fibers comprise the one or more fiber proteins and additionally a fiber hydrocolloid. In one embodiment, all of the parallel elongated protein fibers comprise the one or more fiber proteins and a fiber hydrocolloid. In some embodiments, the continuous elongated sheaths are filled with one or more fiber proteins and a fiber hydrocolloid. In some embodiments, the channels are filled with one or more fiber proteins and a fiber hydrocolloid. In some embodiments, the continuous elongated sheaths surround protein fibers that are made of one or more fiber proteins and a fiber hydrocolloid.

[0052] Non-limiting examples of the fiber hydrocolloid are regular and / or recombinant gelatin, agar, alginate, curdlan, kappa-carrageenan, kappa 2-carrageenan and iota-carrageenan, furcelleran, starch, modified starch, seaweed extract, dextrins, konjac glucomannan, methylcellulose, pectin, gellan gum, xanthan gum, guar gum, locust bean gum, gum Arabic, tara gum, a polysaccharide, or a combination thereof.

[0053] Cookable Meat or Seafood Analogue

[0054] One challenge to existing plant-based food products is the emulation of cooking. Chemically speaking, cooking of food involves denaturation of proteins which is experienced by consumers as changes in colour and texture of food. When cooking fish filets, there is the added feature of flaking when the fish is cooked where the myocommata of the fish dissolves with heat resulting in the myotome layers separating.

[0055] When manufacturing plant-based food products, maintaining structural integrity and texture of the food product is crucial for both the manufacture process and product appeal to consumers. However, existing plant-based food products contain up to 99% denatured proteins or high amounts of added ingredients (for example, high starch content, or fillers) to provide structure and texture, or to be compatible with manufacturing processes. In one example, existing plant-based fish filets contain white line striations or lines (achieved for example by food colouring) as decorations, and do not actually simulate the alternating myocommata and myotome layers of a fish filet. Alternatively, attempts at increasing undenatured protein content (also referred to as native protein content) while minimizing additional fillers often results in a liquid plant-base food product. As used herein, native protein refers to proteins in their natural and / or undenatured state with intact structure that is not altered by heat, chemicals, or other denaturants. Consequently, existing plant-based food products do not provide comparable experience of cooking.

[0056] To provide a meat or seafood analogue that emulates the cooking characteristics of a natural meat or seafood, a cookable meat or seafood analogue is provided herein. As used herein, a meat or seafood analogue that emulates cooking involves providing an analogue that undergoes comparable denaturation process as that of animal or seafood-based food products when cooked. Such meat or seafood analogue undergoes visual and textural change comparable to that of cooking animal or seafood-based food products. Turning to Figure 4, an exemplary analogue is shown where the protein fibers are maintained after cooking, and flaking or separating apart when pulled. In the case of a fish analogue, the textural change also includes flaking or separation ofthe myotome and myocommata layers when cooked, comparable to natural fish filets. As well in some embodiments, cooking the cookable meat or seafood analogue involves the release of volatile flavour compounds, providing realistic cooking experience. In some embodiments, cooking the plant-based food analogues involve the release of fats or oils, to emulate sizzling of the oils when heated. Turning to Figure 5, an exemplary salmon analogue transitioning from uncooked to cooked.

[0057] In some embodiments, a cookable meat or seafood analogue is provided where the protein fibers comprise at least in part native or undenatured proteins. In some embodiments, the protein fibers comprise heme-containing or non-heme containing protein, preferably non-heme containing proteins. In some embodiments, the continuous sheath surrounds or the cavities of the sheaths are filled with native proteins or at least in part native proteins. In some embodiments, the continuous sheath surrounds or the cavities of the sheaths are filled at least in part with non- heme-containing native proteins. As use herein, a “heme-containing protein” refers to a protein having a heme group capable of binding iron molecules. A “non-heme-containing protein” refers to a protein that does not have a heme group. Native proteins may be obtained by methods such as dry-fractionation.

[0058] The present inventors have discovered that by providing a continuous scaffold forming a plurality of continuous sheaths containing or surrounding a protein fiber, this configuration allows for the introduction of native or undenatured proteins into the sheaths without significantly compromising structural integrity. This configuration allows for the introduction of sufficient native or undenatured proteins to produce a raw meat or seafood analogue. The result is a cookable meat or seafood analogue containing native or undenatured proteins that undergoes denaturation when heated under a cooking temperature, thereby emulating the cooking characteristics of a natural meat or seafood.

[0059] Protein Integration Into Scaffold

[0060] In some embodiments, the scaffold comprises one or more of i) a carbohydrate, ii) a protein, and optionally iii) a fat, such as oils. In one embodiment, the scaffold comprises i) a hydrocolloid, ii) a protein, and optionally iii) a fat, such as oils. A scaffold formulation, such as a hydrocolloid composition, is first prepared, and then molded or deposited into a desired shape or configuration resembling the natural food counterpart prior to gelation and / or directionally freezing. In some embodiments, at least a portion of the protein content of the scaffold comprisesheme-containing or non-heme-containing protein, preferably non-heme-containing protein. In some embodiments, at least a portion of the protein content of the scaffold comprises native or undenatured protein. In some embodiments, at least a portion of the protein content of the scaffold comprises heme-containing or non-heme-containing native protein, preferably non-heme- containing native protein. Upon cooking, the native proteins present in the scaffold also undergo a thermal transition, thereby emulating cooking when the native protein denatures.

[0061] In some embodiments the scaffold comprises cross-links or gel networks. This can be in the form of, for example, hydrocolloids, protein gel, or emulsions. The cross-links or gel networks can be modified or adjusted as desired to provide desired level of rigidity as well as for incorporation of heme-containing or non-heme-containing native proteins. In one embodiment, the scaffold comprises i) a hydrocolloid, ii) a cross-linking protein, and optionally iii) a fat, such as oils. The level of cross-linking also impacts the denaturation temperature, and in turn the cooking behaviour of the cookable meat or seafood analogue. The cooking or denaturation temperature is also affected by pH, ionic strength, concentration, reducing conditions, pressure, cooling rate, and / or heating rate of the meat or seafood analogue or under which the meat or seafood analogue was produced.

[0062] In some embodiments, the cross-links may be formed by enzyme treatment. In embodiments of scaffolds containing carbohydrates such as starch, the cross-links comprise starch-to-starch cross-links. In embodiments of scaffolds containing proteins (such as crosslinking proteins), the cross-links comprise protein-to-protein cross-links. In embodiments of scaffolds containing carbohydrates such as starch and proteins, the cross-links comprise one or more of i) starch-to-protein cross-links, ii) starch-to-starch cross-links, iii) protein-to-protein crosslinks. Examples of starch-to-protein cross-linking techniques include: Maillard reaction. Examples of protein-to-protein cross-linking techniques include: transglutaminase treatment, enzymatic treatment.

[0063] Oil Incorporation Into Food Analogues

[0064] To emulate real meat or seafood, the meat or seafood analogue also has a fat content comprising lipids or oils. In some embodiments, liquid oils are incorporated into the meat or seafood analogues in order to keep the saturated fat content low. Depending on the type of real meat or seafood being emulated, the fat content is distributed in a desired shape or location, or an appropriate type of fat is incorporated into the meat or seafood analogue. For example, a meator steak analogue has fat content or a fatty region distributed in certain patterns, such as along the periphery or to mimic intramuscular and intermuscular fat. As well, as a more solid or viscous fat content or fatty regions may be chosen for emulate intermuscular fat. In the case of a seafood analogue, a different distribution (such as a more even distribution) of fats and / or a more liquid fat content is used. In some embodiments of meat or steak analogues, a fatty region is introduced into separating portions of the continuous scaffold and the respective protein fibers encased therein. In some embodiments of meat or steak analogues, there are multiple continuous scaffolds separated by a fatty region, each continuous scaffold encasing or perforated by its own set of parallel elongated protein fibers. An exemplary meat analogue is shown in Figure 3, having a plurality of fatty regions 300. This meat analogue has finer fatty veins or layers 310 to emulate intramuscular fat, and a peripheral fatty region 320 to emulate intermuscular fat.

[0065] In some embodiments, the protein fiber comprises one or more fiber proteins and an oil.

[0066] In some embodiments, oils are introduced into the meat or seafood analogue by incorporation directly into the cavity space of the continuous sheaths. Together with the protein fiber, the oil is also contained within at least one of the continuous sheaths. For example, a protein fiber may be suspended in the oil and surrounded by the sheath. For example, the sheath may envelop both a protein fiber and oil.

[0067] In some embodiments, to introduce fats into the meat or seafood analogue, an oil is incorporated into the scaffold. In some embodiments, oils are introduced into the meat or seafood analogue by incorporation directly into the cavity space of the continuous sheaths, as well as incorporated into the scaffold.

[0068] In some embodiments, liquid oil is incorporated in the continuous scaffold (see Figure 2) by forming the scaffold from an scaffold hydrocolloid composition comprising the one or more scaffold hydrocolloids and the oil. In some embodiments, the scaffold hydrocolloid composition is first emulsified or mixed into a dispersion before subsequent treatment. Oil compositions may be incorporated into the scaffold before or after gellation and / or directional freezing. In some embodiments, the oil composition is homogeneously distributed in the scaffold. In some embodiments, the oil composition is localized to certain areas of the scaffold. In some embodiments, lipids or oils are localized to a target location within the meat or seafood analogue. In yet other embodiments, some of the plurality of elongated channels or the scaffold is further filled or loaded with lipids or oils. In one embodiment, the oil composition comprisesmethylcellulose. Hydrophobic materials, such as methylcellulose, can be dispersed into an oil composition and then incorporated into the scaffold.

[0069] Non-limiting examples of oils for incorporation into the meat or seafood analogue are algal oil, rice bran oil, flax seed oil, rapeseed oil, olive oil, palm tree oil, soybean oil, canola oil, vegetable oil, sunflower oil, corn oil, cottonseed oil, peanut oil, saffron oil, coconut oil, shea oil, medium chain triglyceride oil, grape seed oil, pongamia oil, and ahi oil (ahi flower oil).

[0070] The presence of fats in the meat or seafood analogue also allows for the introduction of flavour compounds, such as natural and / or fat-soluble flavour compounds. One advantage of incorporating fat-soluble flavour compounds is that it allows for more natural flavour while reducing the need for additional flavour additives such as salts. In some embodiments, flavour compounds are localized to a target location within the meat or seafood food analogue. In some embodiments, fish or salmon analogues are provided wherein the myotome and / or myocommata hydrocolloid compositions further comprise fat-soluble flavour compounds.

[0071] Food Analogue Nutritional Content and Appearance

[0072] In addition to emulating real meat or seafood, a plant-based food analogue should also provide adequate nutrition. Many existing plant-based food analogues are designed to emulate the taste, appearance, and shape of real food. Consequently, nutritional value often takes second place. As well, existing scaffolds used in the manufacture of plant-based food analogues often contain high amounts of carbohydrates or flavour additives (for example salts) to be more palatable or appealing.

[0073] The present inventors have discovered that by providing a continuous scaffold forming a plurality of continuous sheaths containing or surrounding a protein fiber, this configuration allows for meat or seafood analogues having high protein content, such as at least 5 wt% protein by weight of the meat or seafood analogue, preferably 5-25wt% by weight of the meat or seafood analogue. The total protein content of the meat or seafood analogue comes from the protein fibers surrounded by the continuous sheaths and any proteins in the scaffold (such as the cross-linking proteins).

[0074] In some embodiments, the meat or seafood analogue has at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 10 wt%, at least 15 wt%, at least 20 wt%, or at least 25 wt% protein content by weight of the meat or seafood analogue. Inorder to provide adequate nutrition, a plant-based meat or seafood analogue should comprise 5- 25wt% protein. The hydrocolloid scaffold is sufficiently loaded with plant-based proteins such that the meat or seafood analogue has a protein content of at least 8% by weight protein, preferably 10% or more. Plant-based proteins may be sourced directly from plants to provide vegan meat or seafood analogues. In some embodiments, recombinant proteins are used instead of plant-based proteins. Exemplary plant-based or recombinant protein include, but are not limited to: one or more of soy protein, potato protein, rubisco protein, lemna protein, rice protein, almond protein, oat protein, flax seed protein, euglena protein, schizochytrium protein, mung bean protein, pea protein, recombinant whey, cultured whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava protein, wheat protein, lentil protein, amaranth protein, hemp protein, peanut protein, moranga seed protein, pumpkin seed protein, chickpea protein, quinoa protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and / or spirulina protein. In some embodiments, at least a portion of the protein content is undenatured or is a native protein.

[0075] The present inventors have discovered that by providing a continuous scaffold forming a plurality of continuous sheaths containing or surrounding a protein fiber, this configuration allows for meat or seafood analogues having high protein content for adequate nutrition while also maintaining the structural integrity and texture of the meat or seafood analogue. This configuration also has the added advantage of allowing for both a high hydrocolloid content and a high protein content. In some embodiments, the meat or seafood analogue comprise at least 1 % wt, preferably 1-5 wt% hydrocolloid by weight of the meat or seafood analogue. The total hydrocolloid content of the meat or seafood analogue comes from the scaffold (such as the scaffold hydrocolloids) and any hydrocolloids contained in the continuous sheaths or part of the protein fibers (such as the fiber hydrocolloids). In some embodiments, the meat or seafood analogue comprises 5 wt% or more protein, and 1-5 wt% hydrocolloid by weight of the meat or seafood analogue.

[0076] In some embodiments, it is desirous to have a meat or seafood analogue that keeps the protein content high while keeping carbohydrate content low. In some embodiments, the meat or seafood analogue has a total carbohydrate content of less than 5 wt%, preferably less than 3 wt%, more preferably less than 2 wt% carbohydrates by weight of the meat or seafood analogue, majority of which comes from the scaffold hydrocolloid and minimizing additional starch. The present inventors have discovered that by providing a continuous scaffold forming a plurality of continuous sheaths containing or surrounding a protein fiber, this configuration allows for meat or seafood analogues having high protein content while also minimizing total carbohydrate content.

[0077] Furthermore to ensure proper nutrition profile, oils incorporated into the meat or seafood analogue are selected from oils or a blend of oils that together provide the full spectrum or a desired spectrum of essential oils. To keep saturated fats low, liquid oil is incorporated into the meat or seafood analogue as described herein. In preferred embodiment, the meat or seafood analogue comprises less than 2 wt% saturated fat by weight of the meat or seafood analogue.

[0078] To further mimic the appearance of real meat or seafood, meat or seafood analogues are provided comprising a plurality of layers. In some embodiments, a continuous scaffold spans across adjacent layers. In some embodiments, each layer comprise a separate scaffold. An adjacent layer has different properties such as: i) protein content (higher or lower protein content in an adjacent layer); ii) fat content (higher or lower amounts of oils incorporated into the scaffold and / or filled in the sheaths compared to an adjacent layer); iii) hydrocolloid content (higher or lower hydrocolloid amounts in the scaffold of an adjacent layer, or a different combination of scaffold hydrocolloids); iv) texture (such as different scaffold hydrocolloid composition and protein fiber composition compared to adjacent layer), or visual appearance (such as presence of food colouring or different translucency in adjacent layer).

[0079] Fish Analogue Formulation

[0080] According to the present disclosure, fish analogues are provided having myotome and myocommata layers that simulate flaking when cooked. These layers are formed from different hydrocolloid compositions with different fat or hydrocolloid content, or different melting or gelling characteristics. In some embodiments, a myotome layer is formed from a myotome hydrocolloid composition comprising one or more myotome hydrocolloids and a myotome oil; while a myocommata layer is formed from a myocommata hydrocolloid composition comprising one or more myocommata hydrocolloids and a myocommata oil. In some embodiments, the one or more myotome hydrocolloids are the same as the one or more myocommata hydrocolloids. In some embodiments, the one or more myotome hydrocolloids are different from the one or more myocommata hydrocolloids. In some embodiments, the myotome oil is the same as the myocommata oil. In some embodiments, the myotome oil is the different from the myocommata oil. In one embodiment, the myocommata hydrocolloid composition has a higher oil content than the myotome hydrocolloid composition. In one embodiment, the myocommata hydrocolloid composition has a lower hydrocolloid content than the myotome hydrocolloid composition. In one embodiment, the myocommata oil has a lower melting point than the myotome oil. In oneembodiment, the myocommata hydrocolloid composition has a lower melting temperature (or higher gellation temperature). In one embodiment, the myotome layer is absent the myotome oil.

[0081] An exemplary fish analogue is shown in Figure 6, having myotome layer 500 and myocommata layer 600.

[0082] By providing hydrocolloid compositions having appropriate fat contents, the resulting scaffold and fish analogue exhibit both desired structural integrity and cooking characteristics comparable to natural fish filets. For example, hydrocolloid compositions with too high a fat content results in loss of structural integrity of the resulting scaffold. Conversely, hydrocolloid compositions with too low of a fat content results in lack of flavour and / or cooking characteristics. At the same time, by providing different hydrocolloid compositions with different fat or hydrocolloid content, or different melting or gelling characteristics, certain parts of the fish analogue melts or dissolves faster or earlier than the rest when cooked, resulting in flaking or the layers separating.

[0083] In some embodiments, the myotome oil comprises a blend of oils. In some embodiments, the myotome oil comprises a first oil and a second oil. In some embodiments, the myotome oil comprises a first oil, a second oil, and a third oil. In some embodiments, the myocommata oil comprises a blend of oils. In some embodiments, the myocommata oil comprises a first oil and a second oil. In some embodiments, the myocommata oil comprises a first oil, a second oil, and a third oil. In some embodiments, the myocommata oil is an oil having a lower melting point than the melting point of the myotome oil. In some embodiments, the myocommata oil is an oil blend having a net melting point that is lower than the melting point of the myotome oil.

[0084] In some embodiments, one or both of the myotome hydrocolloid composition and the myocommata composition comprise a fat-soluble flavour compound.

[0085] Exemplary myotome oil and / or myocommata oil include, but are not limited to: algal oil, rice bran oil, flax seed oil, rapeseed oil, olive oil, palm tree oil, soybean oil, canola oil, vegetable oil, sunflower oil, corn oil, cottonseed oil, peanut oil, saffron oil, medium chain triglyceride oil, or a combination thereof. In some embodiments, myotome oil and / or myocommata oil comprise a recombinant oil. In some embodiments, a first oil is selected for appropriate nutritional content and a second oil is selected to increase the total oil content of the plant-based fish analogue. In some embodiments, a combination or a blend of oils are selected which when combined provide a complete set of essential oils for nutritional content.

[0086] In some embodiments, the fish analogue is a salmon analogue. To mimic the flavour and nutritional content of natural salmon, the myotome oil and / or myocommata oil comprise one or more of an omega-3 fatty acid (such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), or alpha-linoleic acid (AI_A)), an omega-6 fatty acid (such as linoleic acid), an omega-7 fatty acid, or an omega-9 fatty acid. In some embodiments, the myotome oil and / or myocommata oil comprise an oil containing one or more of an omega-3 fatty acid (such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), or alpha-linoleic acid (AI_A)), an omega-6 fatty acid (such as linoleic acid), an omega-7 fatty acid, or an omega-9 fatty acid. In one embodiment, the myotome oil and / or myocommata oil comprise algal DHA oil and / or algal EPA oil.

[0087] In some embodiments, the myotome oil comprises less than 20 wt% of the myotome hydrocolloid composition, preferably less than 15 wt%, preferably less than 12 wt%, preferably less than 10 wt%, preferably about 2-7 wt%, preferably about 4-6 wt%, for example about 4 wt%, about 5wt% about 6 wt%. In one embodiment, the myotome oil comprises a first oil and a second oil, where about 1-8 wt% is the first oil, about 2-5 wt%, or about 3wt% by weight of the myotome hydrocolloid composition. In one embodiments, about 0.5-2 wt% of the fish analogue is the second oil, preferably about 1 wt% by weight of the myotome hydrocolloid composition. In one embodiment, the myotome oil comprises about 2wt%, about 2.5wt%, about 3wt%, about 3.2wt%, about 3.5wt% about 4wt%, or about 5wt% first oil and about 0.5wt%, about 0.8wt%, about 0.9wt%, about 1wt%, about 1.5wt%, or about 2wt% second oil by weight of the myotome hydrocolloid composition. In some embodiments, the first oil is agal oil. In some embodiments, the second oil is rice bran oil, sunflower oil, or canola oil.

[0088] In order to emulate the flaking of cooked fish filet, the myocommata hydrocolloid composition is formulated such that the myocommata layer melts or dissolves faster, or at a lower cooking temperature, than the myotome layer. Consequently, positioning the myotome hydrocolloid composition and the myocommata hydrocolloid composition in alternating fashion create alternating myotome and myocommata layers. Subsequently gelling and / or directionally freezing the alternating layers results in a structured scaffold having alternating regions of higher and lower melting speeds or temperature. After loading the structured scaffold with protein, the fish analogue has areas of higher oil content or areas comprised of lower melting point oils (corresponding to myocommata layers) that melt at a greater rate or at a lower cooking temperature than the rest, emulating flaking when cooked.

[0089] In some embodiments, the myocommata oil comprises less than 40 wt% of the myocommata hydrocolloid composition, preferably about 10-40 wt%, preferably about 10-30 wt%, more preferably about 20-30 wt%, for example about 20 wt%, about 30%. In one embodiment, the myocommata oil comprises 20-30 wt% of the myocommata hydrocolloid composition. In one embodiment, the myocommata oil comprises about 20-30wt% rice bran oil by weight of the myocommata hydrocolloid composition. In one embodiment, the myocommata oil comprises about 20-30wt% sunflower oil by weight of the myocommata hydrocolloid composition. In one embodiment, the myocommata oil comprises about 20-30wt% canola oil by weight of the myocommata hydrocolloid composition.

[0090] The myotome hydrocolloid and the myocommata composition undergo gelation under suitable conditions, such that the hydrocolloid compositions form into the structured scaffold. In some embodiments, the myotome hydrocolloid composition comprises agar-alginate. In some embodiments, the myotome hydrocolloid composition comprises gellan and optionally alginate, or pectin and optionally alginate. In some embodiments, the myocommata hydrocolloid composition comprises agar-alginate. In some embodiments, the myocommata hydrocolloid composition comprises gellan and optionally alginate, or pectin and optionally alginate.

[0091] Alternative to or in addition to formulating the myocommata hydrocolloid composition such that the myocommata layer melts or dissolves faster or at a lower cooking temperature, the hydrocolloid content of the myocommata hydrocolloid composition may be lowered or selected to have lower melting temperature. The lower hydrocolloid content and / or hydrocolloids with higher gellation temperature results in a weaker or more porous scaffold, which in turn results in a myocommata layer that melts or dissolves more easily.

[0092] In some embodiments, both the myotome hydrocolloid composition and the myocommata hydrocolloid composition comprise agar-alginate. In some embodiments, the myotome hydrocolloid composition comprises about 0.5-5 wt% agar, preferably about 1-3 wt %, more preferably about 2 wt%, for example about 1.5wt%, about 1.7wt%, about 1.9wt%, about 2wt%, about 2.2wt%, about 2.5wt% by weight of the fish analogue. In some embodiments, the myotome hydrocolloid composition comprises about 1-2 wt% alginate, preferably about 1wt %, for example about 1.1 wt% about 1.2 wt%, about 1.3 wt%, about 1.4 wt%, about 1.5 wt%, about 1.6 wt%, about 1 .7 wt%, about 1 .8 wt%, about 1.9 wt%, about 2 wt% by weight of the fish analogue. In one embodiment, the myotome hydrocolloid composition comprises about 2 wt%, about 1.9 wt% agar and about 1.5 wt % alginate by weight of the fish analogue. In some embodiments, to additionallyimprove the flaking effect of salmon analogues when cooked, the myocommata hydrocolloid composition comprise lower alginate and higher fat content than the myotome hydrocolloid composition. In some embodiments, the myocommata hydrocolloid composition comprise about 0.5-5 wt% agar, preferably about 1-3 wt %, more preferably about 2 wt%, for example about 1.1 wt%, about 1 ,2wt%, about 1 ,3wt%, about 1 ,4wt%, about 1 ,5wt%, about 1 ,6wt%, about 1 ,7wt%, about 1.8wt%, about 1.9wt% by weight of the fish analogue. In some embodiments, the myocommata hydrocolloid composition comprise about 0-1 wt% alginate (0wt% refers to the absence of the ingredient), preferably about 0.05-0.5 wt%, and more preferably about 0.1 wt%, for example about 0.05 wt%, 0.07 wt%, 0.1 wt%, 0.12 wt%, 0.15 wt% by weight of the fish analogue. In one embodiment, the myocommata hydrocolloid composition comprise about 1 ,3wt%, about 1 ,5wt%, or about 2 wt% agar and about 0.1 wt% alginate or absent alginate.

[0093] In some embodiments, salmon analogues are provided wherein the myotome and / or myocommata hydrocolloid compositions further comprise methylcellulose.

[0094] Connective Tissue, Appearance, and 3D Structure Emulation

[0095] Existing plant-based food analogues also lack macro structure. Raw meat and fish have a particular and recognizable appearance whereby sections of connective tissue, adipose tissue, and lean muscle can easily be distinguished. Hence, producing a meat or seafood analogue that mimics the structural components of natural meat or seafood is important for consumer adoption and acceptance. However, existing plant-based food production methods are limited in their capability when it comes to recreating the appearance and structure of raw meat or seafood with distinguishable phases of muscle, fat and connective tissue.

[0096] To provide macro structure, the meat or seafood analogue disclosed herein provides a number of features to mimic real meat or seafood. In some embodiments, the meat or seafood analogue comprises multiple layers, wherein each layer comprises a different carbohydrate, fat, and / or protein content. In some embodiments, the meat or seafood analogues comprise multiple phases to emulate connective tissue. For example, scaffolds are produced by introducing different phases of scaffold compositions prior to gelling. The different phases together form a unit, where each phase can have different shapes, patterns, and chemical composition (i.e. different crosslinking capacity for different texture). Once the scaffold gels the different phases remain, emulating connective tissue, and thereby allowing consumers to experience different food textures as they would with real food. Exemplary methods for creating scaffolds with differentphases using a nozzle are disclosed in US Patent Application No. 18 / 351846, the entire content of which is incorporated herein by reference.

[0097] In some embodiments, fish analogues are manufactured by introducing the myotome and myocommata hydrocolloid compositions in a receptable, such as a mold. In one embodiment, the mold is partitioned to created alternating myotome and myocommata layers. In one embodiment, the myotome and myocommata hydrocolloid compositions are extruded into alternating myotome and myocommata layers.

[0098] In preferred embodiments, the myotome and myocommata hydrocolloid compositions comprise separate phases, and the myocommata hydrocolloid composition is deposited into the myotome hydrocolloid composition using a nozzle and in the form of lines and / or curved planes. After depositing the myocommata hydrocolloid composition, the myotome and myocommata hydrocolloid compositions are subjected to gelation and / or directional freezing to form a structured scaffold, and subsequently loaded with protein. Exemplary methods for creating scaffolds with one phase deposited in another in the form of lines and / or curved places using a nozzle are disclosed in US Patent Application No. 18 / 351846, the entire content of which is incorporated herein by reference.

[0099] Raw seafood, such as raw fish, has a translucent appearance that becomes more opaque when cooked. In some embodiments, plant-based fish analogues are provided wherein the myotome and / or myocommata hydrocolloid compositions are first emulsified or mixed into a dispersion to create a semi-translucent appearance. In some embodiments, the myotome and / or myocommata hydrocolloid compositions are emulsified into a coarse emulsion. The emulsified or dispersed myotome and / or myocommata hydrocolloid compositions are then arranged into a desired shape or pattern, for example, into alternating myotome and myocommata layers and subjected to gelation and / or directional freezing. In some embodiments, arranging the emulsified or dispersed myotome and / or myocommata hydrocolloid compositions into a desired shape or pattern comprises depositing the emulsified or dispersed myotome and myocommata hydrocolloid compositions into a receptable (such as a mold or extruder). In some embodiments, arranging the emulsified or dispersed myotome and / or myocommata hydrocolloid compositions into a desired shape or pattern comprises depositing the emulsified or dispersed myotome hydrocolloid composition into a receptable and depositing the emulsified or dispersed myocommata hydrocolloid composition into the emulsified or dispersed myotome hydrocolloid composition as a separate phase using a nozzle as described herein. The emulsified / dispersedand arranged myotome and myocommata hydrocolloid compositions are then subjected to gelation and / or directional freezing.

[0100] Bones are also a type of connective tissue present in certain food products. Provided herein are meat or seafood analogues, having wood pieces to emulate bone (such as bones of a steak or fishbones). In some embodiments, plastic or celery root is used instead of wood to emulate bone. In some embodiments, one or more of wood, plastic, prolamin, or celery root is used to for a bone analogue. One example of prolamin is zein. Using prolamin to form bone analogues is advantageous in that it is food grade or food safe, and is structurally stable and do not easily disintegrate. Other materials may also be used in the manufacture of a bone analogue. The bone analogues are shaped to bone pieces, adding to the visual appeal of the meat or seafood analogues. In addition, the bone analogues also add structural integrity. The bone analogues are first fabricated and then introduced to scaffold compositions prior to directional freezing. When subjected to directional freezing ice channels form onto the surface of the bone analogue pieces, radiating outward. The result is a scaffold structure with channels anchored to the bone analogues, which when loaded with protein creates protein fibers or channels with protein all extending away from the surface of the wood pieces, mimicking meat attached to a bone.

Claims

CLAIMS:

1. A meat or seafood analogue comprising a continuous scaffold perforated by a plurality of parallel elongated protein fibers having 25-300 microns in diameter, wherein the continuous scaffold forms a plurality of continuous elongated sheaths, each sheath surrounding one or more of the parallel elongated protein fibers, wherein the protein fibers are comprised of one or more fiber proteins, and wherein the continuous scaffold comprises one or more scaffold hydrocolloids.

2. The meat or seafood analogue of claim 1 , wherein at least a portion of the one or more fiber proteins are native or undenatured proteins, and optionally the continuous scaffold further comprises said native or undenatured proteins.

3. The meat or seafood analogue of claim 1 or 2, wherein each of the parallel elongated protein fibers are surrounded by one continuous sheath.

4. The meat or seafood analogue of any of preceding claims, wherein at least a portion of the one or more fiber proteins comprise plant-based or recombinant proteins.

5. The meat or seafood analogue of claim 4, wherein the plant-based or recombinant protein comprise soy protein, potato protein, rubisco protein, lemna protein, rice protein, almond protein, oat protein, flax seed protein, euglena protein, schizochytrium protein, mung bean protein, pea protein, recombinant whey, cultured whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava protein, wheat protein, lentil protein, amaranth protein, hemp protein, peanut protein, moranga seed protein, pumpkin seed protein, chickpea protein, quinoa protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and spirulina protein, or a combination thereof.

6. The meat or seafood analogue of any of preceding claims, wherein at least a portion of the plurality of parallel elongated protein fibers comprise the one or more fiber proteins and a fiber hydrocolloid.

7. The meat or seafood analogue of claim 6, wherein the fiber hydrocolloid comprises one or more of regular and / or recombinant gelatin, agar, alginate, curdlan, kappa-carrageenan, kappa 2-carrageenan and iota-carrageenan, furcelleran, starch, modified starch, seaweed extract, dextrins, konjac glucomannan, methylcellulose, pectin, gellan gum, xanthan gum, guar gum, locust bean gum, gum Arabic, tara gum, or a polysaccharide.

8. The meat or seafood analogue of any of preceding claims, wherein the continuous scaffold comprises one or more of regular and / or recombinant gelatin, agar, alginate, curdlan, kappa-carrageenan, kappa 2-carrageenan and iota-carrageenan, furcelleran, starch, modified starch, seaweed extract, dextrins, konjac glucomannan, methylcellulose, pectin, gellan gum, xanthan gum, guar gum, locust bean gum, gum Arabic, tara gum, or a polysaccharide.

9. The meat or seafood analogue of claim 8, wherein the continuous scaffold comprises agar-alginate.

10. The meat or seafood analogue of claim 8, wherein the continuous scaffold comprises gellan and optionally alginate.

11. The meat or seafood analogue of claim 8, wherein the continuous scaffold comprises pectin and optionally alginate.

12. The meat or seafood analogue of any one of claims 9-11 , wherein the continuous scaffold comprises cross-links or gel networks.

13. The meat or seafood analogue of claim 12, wherein the continuous scaffold comprises the one or more scaffold hydrocolloids and a cross-linking protein, and wherein the scaffold comprise protein-to-protein cross-links.

14. The meat or seafood analogue of claim 12, wherein the continuous scaffold comprises the one or more scaffold hydrocolloids and a starch, and wherein the scaffold comprise starch- to-starch cross-links.

15. The meat or seafood analogue of claim 12, wherein the continuous scaffold comprises the one or more scaffold hydrocolloids, a cross-linking protein, and a starch; and wherein the scaffold comprise starch-to-protein cross-links.

16. The meat or seafood analogue of any one of claims 12-15, wherein the cross-links are formed by enzyme treatment.

17. The meat or seafood analogue of any of preceding claims, comprising at least 5%wt, preferably 5-25wt% protein by weight of the meat or seafood analogue.

18. The meat or seafood analogue of claim 13, wherein the one or more fiber proteins and the cross-linking protein together comprise at least 5wt%, preferably 5-25wt% of the weight of the meat or seafood analogue.19 The meat or seafood analogue of claim 17, comprising at least 1%wt, preferably 1-5wt% hydrocolloid by weight of the meat or seafood analogue.

20. The meat or seafood analogue of claim 6, wherein the one or more scaffold hydrocolloids and the fiber hydrocolloid comprise at least 1wt%, preferably 1-5wt% of the weight of the meat or seafood analogue.

21. The meat or seafood analogue of claim 20, wherein the continuous scaffold further comprises methylcellulose.

22. The meat or seafood analogue of any of the preceding claims, further comprising: i. an oil contained within the cavity defined by at least one sheath, wherein the sheath surrounds both the oil and the one or more of the parallel elongated protein fibers; ii. an oil incorporated in the continuous scaffold; or iii. an oil both contained within the cavity defined by at least one sheath and incorporated in the continuous scaffold.

23. The meat or seafood analogue of any of the preceding claims, wherein the protein fiber further comprises an oil.

24. The meat or seafood analogue of claim 22, wherein the oil is incorporated in the continuous scaffold, and wherein the scaffold is formed from a scaffold hydrocolloid composition comprising the one or more scaffold hydrocolloids and the oil.

25. The meat or seafood analogue of any one of claims 22-24, wherein the oil is selected from one or more of algal oil, rice bran oil, flax seed oil, rapeseed oil, olive oil, palm tree oil, soybean oil, canola oil, vegetable oil, sunflower oil, corn oil, cottonseed oil, peanut oil, saffron oil, coconut oil, shea oil, medium chain triglyceride oil, grape seed oil, pongamia oil, and ahi oil.

26. The meat or seafood analogue of claim 25, wherein the oil is selected from one or more of algal oil, rice bran oil, flax seed oil, rapeseed oil, olive oil, palm tree oil, soybean oil, canola oil, vegetable oil, sunflower oil, corn oil, cottonseed oil, peanut oil, saffron oil, grape seed oil, pongamia oil, and ahi oil.

27. The meat or seafood analogue of any one of claims 22-26, comprising less than 2 wt% saturated fat by weight of the meat or seafood analogue.

28. The meat or seafood analogue of any one of claims 22-27, comprising a fat-soluble flavour compound.

29. The meat or seafood analogue of any one of claims 1-28, further comprising a fatty region separating portions of the continuous scaffold and the plurality of parallel elongated protein fibers to emulate intermuscular or intramuscular fat.

30. The meat or seafood analogue of any one of claims 1-28, further comprising a fatty region and separating a first and a second continuous scaffolds, each scaffold perforated by a set of the plurality of parallel elongated protein fibers.

31. The meat or seafood analogue of any of the preceding claims, wherein the meat or seafood analogue comprises a plurality of layers, with adjacent layers having one or more different: a. protein content; b. fat content; c. hydrocolloid content;d. texture; e. visual appearance; and f. melting temperature.

32. The meat or seafood analogue of any one of claims 22-28 being a fish analogue and comprising a plurality of alternating layers resembling a fish filet, the plurality of alternating layers comprising a myotome layer and myocommata layer, wherein: the myotome layer is formed from a myotome hydrocolloid composition comprising one or more myotome hydrocolloids and a myotome oil, and the myocommata layer is formed from a myocommata hydrocolloid composition comprising one or more myocommata hydrocolloids and a myocommata oil; wherein: i) the myocommata hydrocolloid composition has a higher oil content than the myotome hydrocolloid composition, or ii) the myocommata hydrocolloid composition has a lower hydrocolloid content than the myotome hydrocolloid composition.

33. The meat or seafood analogue of any one of claims 22-28 being a fish analogue and comprising a plurality of alternating layers resembling a fish filet, the plurality of alternating layers comprising a myotome layer and myocommata layer, wherein: the myotome layer is formed from a myotome hydrocolloid composition comprising one or more myotome hydrocolloids and a myotome oil, and the myocommata layer is formed from a myocommata hydrocolloid composition comprising one or more myocommata hydrocolloids and a myocommata oil, wherein: i) the myocommata oil has a lower melting point than the myotome oil, or ii) the myocommata hydrocolloid has a lower melting temperature.

34. The meat or seafood analogue of claim 32 or 33, wherein the myotome oil comprises less than 20 wt% of myotome hydrocolloid composition, less than 15 wt%, preferably less than 12 wt%, preferably about 4-6 wt%; and wherein the myocommata oil comprises less than 40 wt% of the myocommata hydrocolloid composition, preferably about 10-40 wt%, preferably about 10-30 wt%, more preferably about 20-30 wt%.

35. The meat or seafood analogue of any one of claims 32-34, wherein one or both of the myotome oil and the myocommata oil comprise a blend of oils.

36. The meat or seafood analogue of claim 35, wherein the myotome oil comprises a first oil and a second oil, and optionally a third oil.

37. The meat or seafood analogue of claim 36, wherein the myotome oil comprises algal oil and rice bran oil, algal oil and canola oil, or algal oil and sunflower oil.

38. The meat or seafood analogue of claim 36, wherein the myocommata oil comprises about 20wt%-30wt% rice bran oil, canola oil, or sunflower oil by weight of the myocommata hydrocolloid composition.

39. The meat or seafood analogue of any one of claims 32-38, wherein the myocommata hydrocolloid composition comprises agar-alginate, and wherein the alginate content of the myocommata hydrocolloid composition is lower than the alginate content of the myotome hydrocolloid composition.

40. The meat or seafood analogue of claim 39, wherein: the myotome hydrocolloid composition comprises about 0.5-5 wt% agar, preferably about 1-3 wt %, more preferably about 2 wt% by weight of the meat or seafood analogue; and about 1-2 wt% alginate, preferably about 1wt %, and more preferably about 1.25 wt% by weight of the meat or seafood analogue; and the myocommata hydrocolloid composition comprises about 0.5-5 wt% agar, preferably about 1-3 wt %, more preferably about 2 wt%; and about 0-1 wt% alginate by weight of the meat or seafood analogue, preferably about 0.05-0.5 wt%, and more preferably about 0.1 wt% by weight of the meat or seafood analogue.

41. The meat or seafood analogue of claim 42, wherein the myotome hydrocolloid composition comprises about 1.9 wt% agar and about 1.5 wt% alginate by weight of the meat or seafood analogue; and wherein the myocommata hydrocolloid composition comprises about 1.3 wt% agar and about 0.1 wt % alginate or absent alginate by weight of the meat or seafood analogue.

42. The meat or seafood analogue of any one of claim 32-41 , comprising a salmon analogue.

43. The meat or seafood analogue of claim 42, wherein one or both of the myotome hydrocolloid composition and the myocommata composition comprise one or more omega-3 fatty acid, preferably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

44. The meat or seafood analogue of any of preceding claims, comprising one or more of wood, plastic, prolamin (such as zein), and celery root pieces to simulate bone.

45. A method of manufacturing a meat or seafood analogue of any one of preceding claim, the method comprising: providing a scaffold hydrocolloid composition comprising the one or more scaffold hydrocolloids and the oil as defined in any one of claims 22-28; mixing said scaffold hydrocolloid composition into a dispersion or emulsion; and depositing the dispersion or emulsion into a receptable based on a desired shape or pattern.

46. The method of claim 45, wherein the emulsion is a coarse emulsion.

47. The method of claim 45 comprising: providing the myotome hydrocolloid composition as defined in any one of claims 32-44 and mixing said myotome hydrocolloid composition into a first dispersion or emulsion; providing the myocommata hydrocolloid composition as defined in any one of claims 32- 44 and mixing said myocommata hydrocolloid composition into a second dispersion or emulsion; and depositing the first and second dispersions or emulsions into the receptable based on a desired shape or pattern.

48. The method of claim 45 or 46, comprising subjecting the dispersion or emulsion to a suitable condition for gelation of the one or more scaffold hydrocolloids to at least partially gel the scaffold hydrocolloid composition.

49. The method of claim 48, comprising subjecting the at least partially gelled scaffold hydrocolloid composition to directional freezing.

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