Foodstuff

Abstract

A foodstuff, for example a high protein, vegan cheese, comprises a filamentous fungus, for example Fusarium venenatum and an ingredient (A), wherein said ingredient (A) comprises at least 50 wt%, preferably at least 80wt%, of protein and wherein said foodstuff includes at least 5.0 wt%, preferably at least 8.0wt%, of protein on a dry mass basis.

Description

[0001] Foodstuff

[0002] This invention relates to a foodstuff and particularly, although not exclusively, relates to a cheeselike foodstuff which includes no animal products and is therefore suitable for vegans. Such a foodstuff may be referred to herein as aforesaid or as a “vegan cheese”, a vegan cheese-like foodstuff (or similar term). Especially preferred embodiments relate to a vegan cheese which is high in protein and low in fat.

[0003] Vegan cheeses are well known in general, and they may be made from a range of ingredients. For example, the main ingredients in vegan cheeses may be nuts, soy milk, and soy yogurt and common plant-based proteins or vegetable proteins used in vegan cheeses are derived from edible sources of protein, such as soybeans, almonds, and their milk.

[0004] Many vegan cheeses are commercially available. For example, a company called Honestly Tasty sells a range of vegan cheeses. One cheese includes the following ingredients: Cashews, Coconut Oil, White Miso (Soy), Nutritional Yeast, Onion, Salt, Mustard. Another includes the following ingredients: Shea Butter, Rice Bran Oil, almonds, Tapioca Flour, Miso (soy), Salt, Nutritional Yeast, Carrageenan, White Truffle Flavoured Olive Oil. Another includes the following ingredients: Coconut Oil, almonds, Tapioca Flour, Salt, Nutritional Yeast, Carrageenan, Agar, Lactic Acid.

[0005] Cheeses are sold under the Trade Mark VIOLIFE. A “mature Cheddar” from the company includes the following ingredients: Water, Coconut Oil, Starch, Modified Starch, Sea Salt, Cheddar Flavour, Olive Extract, Colour: (Paprika Extract, B- Carotene), Vitamin B12. A grated cheese is stated to include the following ingredients: Water, Coconut Oil (24%), Modified Starch, Starch, Sea Salt, Flavourings, Olive Extract, Colour: B-Carotene, Vitamin B12. A “Parmesan Cheese” is stated to include the following ingredients: coconut oil, rice protein, potato & rice starch, modified food starch (potato), olive extract, vitamin B12.

[0006] Cheeses sold under the brand NURISHH are said to include the following ingredients: Water, Modified Food Starch, Coconut Oil, Calcium Citrate, Salt, No More Than 2% of Each: Natural Flavor, Citric Acid, Color (Beta-Carotene, Paprika Extract), Sugar, Cyanocobalamin (Vitamin B12).

[0007] Freshbrothers.com states: “Vegan cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot”. A dairy free gouda cheese is sold by Follow your Heart ™. It includes relatively high levels of both fat and carbohydrate and no protein.

[0008] It follows that a wide range of ingredients have been proposed for incorporation into cheeses. However, in general terms, vegan cheeses tend to be relatively low in protein, high in fat and / or carbohydrate and may include a wide range of chemical additives, to achieve desirable properties of, for example, texture, taste, and colour, amongst others.

[0009] Desirable milk-based cheeses include hard cheeses, such as Cheddar, emmental and gruyere; and extra hard cheeses such as parmesan. Such “hard” cheeses exhibit a range of desirable properties such as sliceability, grateability, excellent taste (when raw or cooked), and visual appeal (when raw or cooked). In addition, milk-based hard cheeses contain a high level of protein which is able to deliver a wide-range of amino acids. However, disadvantageously, milk-based hard cheeses tend to have high levels of fat.

[0010] Whilst it is desirable to produce vegan cheeses having the properties described, it is very challenging. In particular, it is difficult to produce a vegan cheese which has high levels of protein and characteristics which largely correspond to those of milk-based cheeses. For example, it is very challenging to produce a vegan cheese which closely replicates a hard cheese in having appropriate hardness and chewiness; and, furthermore, exhibits those characteristics whilst at the same time exhibiting other desirable characteristics, such as being visually attractive and being sliceable and grateable. In addition, it is desirable that a hard, vegan cheese can be cooked so as to exhibit a desirable colour, such as a golden colour, as is generally found with milk-based hard cheeses. It is also desirable that a vegan cheese has an appropriate flavour, for example an appropriate cheese-like flavour, without the need to include high levels of flavourings or other taste-masking ingredients.

[0011] Whilst it is desirable for a vegan cheese to be similar to a milk-based cheeses in terms of delivering a high level of protein, it would be desirable to provide a vegan cheese which also has relatively low fat and / or carbohydrate.

[0012] It is an object of preferred embodiments of the present invention to address the above-mentioned problems.

[0013] It is an object of preferred embodiments of the present invention, to provide a vegan cheese which is high in protein. It is an object of preferred embodiments of the present invention, to provide a vegan cheese which is low in fat.

[0014] It is an object of preferred embodiments of the present invention, to provide a vegan cheese which is both high in protein and low in fat and / or low in carbohydrate.

[0015] It is an object of preferred embodiments of the present invention, to provide a soft, semi-hard or hard, vegan cheese which is high in protein.

[0016] According to a first aspect of the invention, there is provided a foodstuff, for example a vegan cheese, the foodstuff comprising: a fungus; and an ingredient (A).

[0017] Unless otherwise stated herein, the amount of fungus is on a dry mass basis. That is the weight on a dry mass basis excludes any water which may be incorporated into a mass comping the fungus.

[0018] Said fungus may include at least 35wt%, preferably at least 40wt%, protein on a dry mass basis. Said fungus may include less than 65wt%, preferably less than 60wt%, protein on a dry mass basis.

[0019] Said fungus may include at least 10wt%, preferably at least 15wt%, dietary fibre on a dry mass basis. Said fungus may include less than 30wt%, preferably less than 23wt%, dietary fibre on a dry mass basis.

[0020] Said fungus may include at least 4wt%, preferably at least 7wt%, fat on a dry mass basis. Said fungus may include less than 20wt%, preferably less than 10wt%, fat on a dry mass basis.

[0021] Preferably, said fungus is a filamentous fungus.

[0022] Said fungus may comprise filaments. Said filaments may have lengths of less than 500pm, preferably less than 100pm. Said filaments may have a length greater than 1 pm, for example greater than 10pm. Preferably, fewer than 5wt%, preferably substantially no, filaments of said filamentous fungus have lengths of greater than 500pm; and preferably fewer than 5wt%, preferably substantially no filaments have lengths of greater than 250pm. Preferably, values for the number average of the lengths of said filaments are also as stated above. Thus, the number average of the lengths of said filaments may be in the range 1 pm to 100 pm, preferably in the range 2pm to 80pm.

[0023] Said filamentous fungus may comprise filaments having diameters of less than 20pm, preferably less than 10pm, more preferably 5pm or less. Said filaments may have diameters greater than 1 pm, preferably greater than 2pm. Preferably, values for the number average of said diameters of said filaments are also as stated above. Thus, the number average of said diameters of said filaments are preferably in the range 1 pm to 20pm.

[0024] Said filamentous fungus may comprise filaments having an aspect ratio (length / diameter) of less than 500, preferably less than 200, more preferably less than 100. The aspect ratio may be greater than 5, preferably greaterthan 10. Preferably, values forthe average aspect ratio of said filaments (i.e. the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments) are also as stated above. Thus, the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments is preferably in the range 5 to 500, more preferably in the range 10 to 100.

[0025] Preferably, said filamentous fungus comprises fungal mycelia and suitably at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt% of said filamentous fungus comprise fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said filamentous fungus preferably comprise a filamentous fungus of a type which does not significant produce fruiting bodies.

[0026] Said filamentous fungus preferably comprises fungus selected from fungi imperfecti.

[0027] Preferably, said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3 / 5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, VA.).

[0028] Preferably, said filamentous fungus is non-viable. Preferably, said filamentous fungus has been treated to lower the level of RNA which it contains. Thus, the level of RNA in said filamentous fungus is preferably less than the level in an identical fungus when in a viable state. The level of RNA in the filamentous fungus is preferably less than 2 wt% on a dry mass basis.

[0029] Said ingredient (A) preferably comprises a protein. It suitably comprises at least 50 wt%, preferably at least 60wt%, more preferably at least 70wt%, especially at least 80wt% of protein.

[0030] The level of protein in ingredient (A) may be less than 95 wt% or less than 90wt%. Sid ingredient (A) may include 80 to 95wt% of protein.

[0031] Said ingredient (A) is preferably of vegetable origin and / or may be a legume. It may be derived from a plant selected from alfalfa, bamboo, barley, beets, black beans, broccoli, cabbage, canola, carrot, cauliflower, celery, celery root, chickpeas, corn, cotton, cow peas, fava beans, flax, garbanzo beans, green beans, kale, kidney beans, lupin, mung beans, navy beans, northern beans, nuts, oats, parsley, pearl millet, peas, pine nuts, pinto beans, potato, quinoa, red beans, rice, sesame, soy, spelt, sugarbeet, sunflowers, sweet potato, tobacco, wheat, white beans, whole grains, wild rice and zucchini. Said ingredient (A) may be derived from soy, pea, faba, lentil or potato proteins.

[0032] Said ingredient (A) may be a powder at 24°C. It preferably has a high solubility in water and is capable of forming a gel with mild heat treatment. For example, said ingredient (A) may form a gel at a temperature of between 60 and 105°C, preferably at a temperature of between 70 and 90° C.

[0033] Said ingredient (A) may be a protein isolate, a hydrolyzed protein isolate or a protein concentrate. Preferably, said ingredient (A) is a protein isolate.

[0034] When said ingredient (A) is a protein isolate, it may be a protein isolate from, for example, potato, soy, pea, lentil, chickpea, lupin, oat, canola or wheat.

[0035] When said ingredient (A) is a hydrolyzed protein isolate, it may be a hydrolyzed legume, for example a hydrolysed pea protein isolate, faba protein isolate or soy protein isolate.

[0036] When said ingredient (A) is a protein concentrate, it may be a concentrate, for example from algae, lentil, pea, soy, chickpea, rice, hemp, faba bean, pigeon pea, cowpea, vital wheat gluten.

[0037] Said ingredient (A) may comprise native or relatively folded (i.e., not fully in the native functional state but not fully denatured) proteins (e.g., fava protein, lentil protein, pea protein, ribulose-1 ,5- bisphosphate carboxylase / oxygenase [Rubisco], chickpea protein, mung bean protein, pigeon pea protein, lupin bean protein, soybean protein, white bean protein, black bean protein, navy bean protein, adzuki bean protein, sunflower seed protein).

[0038] Said ingredient (A) is preferably in the form of a powder when in an isolated form. Said foodstuff suitably includes at least 2.0 wt%, preferably at least 4.0wt%, more preferably at least 7.0wt%, preferably at least 10.0wt% of said fungus on a dry mass basis. Said foodstuff may include less than 30.0 wt%, suitably less than 20.0 wt%, of fungus on a dry mass basis.

[0039] Preferably, in said foodstuff, the sum of the wt% of each fungus on a dry mass basis is at least 2.0 wt%, preferably at least 4.0wt%, more preferably at least 7.0wt%, especially at least 10.0wt% on a dry mass basis. Said sum may be less than 30.0 wt%, suitably less than 20.0 wt%. In some cases, said foodstuff may include 5.0 to 15.0 wt% of said fungus on a dry mass basis.

[0040] Said foodstuff suitably includes at least 5.0 wt%, preferably at least 8.0wt%, more preferably at least 10.0wt% of protein on a dry mass basis. Said foodstuff may include less than 30.0 wt%, preferably less than 25.0 wt%, more preferably less than 22.0wt% of protein on a dry mass basis. The protein level may be assessed by the Kjeldahl method or may be assessed by calculation based on raw ingredient nutritional data. The latter is preferred.

[0041] Said foodstuff suitably includes at least 2.0 wt%, preferably at least 4.0wt of said ingredient (A). Said foodstuff may include less than 20.0 wt% of ingredient (A). In some embodiments, said foodstuff may include less than 16.0 wt%, preferably less than 12.0wt%, of ingredient (A). In one preferred embodiment, said foodstuff may include 10.0 to 20.0wt%, for example 12.0 to 18.0wt%.

[0042] Preferably, in said foodstuff, the sum of the wt% of said fungus on a dry mass basis and said ingredient (A) is at least 10 wt%, preferably at least 13 wt%, more preferably at least 15 wt%. In some cases, the sum may be at least 20wt% or at least 22wt%. Said sum may be less than 35 wt%, preferably less than 30 wt%.

[0043] Said foodstuff may include one or more ingredients (A) which may have any feature of ingredient (A) described. For example, a second or further ingredient (A) may comprise protein as described for ingredient (A) of vegetable origin.

[0044] Preferably, in said foodstuff, the sum of the wt% of each fungus on a dry mass basis and each ingredient (A) is at least 10 wt%, preferably at least 13 wt%, more preferably at least 15 wt%. In some cases, the sum may be at least 20wt% or at least 22wt%. Said sum may be less than 35 wt%, preferably less than 31 wt%.

[0045] A reference herein to the weight of water in said composition suitably refers to the total water content in the composition irrespective of its origin.

[0046] Said foodstuff may include at least 20.0wt%, preferably at least 30.0 wt% of water. In some cases, the foodstuff may include at least 40.0wt% or at least 45.0wt% of water. The amount of water in said foodstuff may be less than 67.0wt% or less than 62.0wt%. In some cases, it may be less than 55.0wt% or less than 50.0wt%.

[0047] In said foodstuff, the sum of the wt% of said fungus, ingredient (A) and water may be at least 50 wt%, preferably at least 60 wt%, more preferably at least 68 wt%. Said sum may be less than 95 wt%, preferably less than 80wt%.

[0048] In said foodstuff, the sum of the wt% of each fungus, each ingredient (A) and water may be at least 50 wt%, preferably at least 60 wt%, more preferably at least 68 wt%. Said sum may be less than 95 wt%, preferably less than 80wt%.

[0049] Said foodstuff may include:

[0050] 5 to 25 wt%, preferably 7 to 20 wt%, of said fungus on a dry mass basis; and

[0051] 2 to 20 wt%, preferably 4 to 17 wt%, of ingredient (A).

[0052] The balance may include other ingredients including water and, optionally, one or more additional ingredients (A), one or more oils as herein described and one or more starches.

[0053] The ratio of the wt% of said fungus divided by the wt% of said ingredient (A) may be in the range 0.3 to 5.0, preferably in the range 0.4 to 4.0.

[0054] Said foodstuff may include an oil.

[0055] Said oil is suitably primarily composed of fatty acids in the form of esters. References below to an oil which is composed of or includes a fatty acid includes the fatty acid as an ester (e.g. the oil include a fatty acid residue), rather than the referenced fatty acid being a free fatty acid in the oil.

[0056] Said oil is preferably a vegetable oil.

[0057] Said oil may have a melting point of at least 20°C, preferably at least 22°C. The melting point may be less than 40°C, preferably less than 30°C, more preferably less than 27°C.

[0058] Said oil has preferably not been chemically treated to functionalise it. It is preferably not a hydrogenated version of a naturally-containing oil.

[0059] The % of components in an oil as described herein may be assessed by GC-HRMS or alternative techniques known to a skilled person in the art. Said oil may include at least 60 wt%, preferably at least 70 wt%, more preferably at least 78 wt%, of saturated fatty acids. Said oil may include less than 95 wt%, preferably less than 90 wt%, of saturated fatty acids.

[0060] Said oil may include at least 4 wt% of monounsaturated fatty acids. Said oil may include less than 10 wt%, preferably less than 8 wt%, of monounsaturated fatty acids.

[0061] Said oil may include less than 5 wt%, preferably less than 3 wt%, of polyunsaturated fatty acids.

[0062] Said oil may include at least 40 wt%, preferably at least 45 wt%, of lauric acid. Said oil may include less than 65 wt%, preferably less than 60 wt%, of lauric acid.

[0063] Said oil may include at least 15 wt% of myristic acid. Said oil may include less than 30 wt%, preferably less than 25 wt%, of myristic acid.

[0064] Said oil may include at least 6 wt% of palmitic acid. Said oil may include less than 15 wt%, preferably less than 1 1 wt%, of palmitic acid.

[0065] Said oil may include at least 4 wt% of oleic acid. Said oil may include less than 10 wt%, preferably less than 8 wt%, of oleic acid.

[0066] Said oil may include at least 2 wt%, preferably at least 3 wt, of stearic acid. Said oil may include less than 5 wt%, of stearic acid.

[0067] Said oil may include at least 4 wt% of capric acid. Said oil may include less than 10 wt%, preferably less than 8 wt%, of capric acid.

[0068] Said oil may include at least 1 wt%, preferably at least 2 wt%, of linoleic acid. Said oil may include less than 5 wt%, of linoleic acid.

[0069] Any grade of said oil, for example virgin, extra virgin or highly refined, may be selected.

[0070] Said oil is preferably coconut oil.

[0071] Said oil preferably makes up at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% or, especially, at least 99 wt% of the total wt% of all oils in said foodstuff, excluding any oil or fat in the fungus. Said oil may be the only oil in the foodstuff, excluding any oil or fat in the fungus. Said foodstuff may include at least 5.0 wt%, preferably at least 10.0 wt%, more preferably at least 13.0 wt%, especially at least 14.0 wt% of said oil. Said foodstuff may include less than 30.0 wt%, preferably less than 25.0 wt%, more preferably less than 20.0 wt% of said oil. In some cases, said foodstuff may include less than 1 .0wt% or 0wt% of oil.

[0072] The sum of the wt% of all oils and fats in said foodstuff excluding any oil / fat in the fungus may be at least 5.0 wt%, preferably at least 10.0 wt%, more preferably at least 13.0 wt%, especially at least 14.0 wt%. The sum of the wt% of all oils and fats in said foodstuff excluding any oil / fat in the fungus may be less than 30.0wt%, preferably less than 25.0wt%, more preferably less than 20.0wt%.

[0073] Preferably, in said foodstuff, the sum of the wt% of said fungus on a dry mass basis, said ingredient (A), water and said oil is at least 70 wt%, preferably at least 80 wt%, more preferably at least 85 wt%. Said sum may be less than 98 wt%, preferably less than 95 wt%.

[0074] Preferably, in said foodstuff, the sum of the wt% of each fungus on a dry mass basis, each ingredient (A), water and each oil / fat is at least 70 wt%, preferably at least 80 wt%, more preferably at least 85 wt%. Said sum may be less than 98 wt%, preferably less than 95 wt%.

[0075] Said foodstuff suitably includes one or more starches. The sum of the wt% of starches in said foodstuff may be at least 3.0 wt%, preferably at least 4.0 wt%. In some cases, the sum of the wt% of starches may be at least 7.0wt% or at least 9.0wt%. Said sum may be less than 20.0 wt%, preferably less than 15.0 wt% or less than 12.0wt%. In one example, the sum of the wt% of starches in said foodstuff may be in the range 7.0 to 12.0wt%. In some cases, said foodstuff may include no added starch.

[0076] The level of amylose in the one or more starches may affect the hardness of a foodstuff described. For example, starches which have higher levels of amylose (eg greater than 10.0 wt%, greater than 15.0 wt% or greaterthan 20.0wt%) may facilitate production of harder foodstuffs, for example hard or extra hard foodstuffs. Examples of starches which include high levels of amylose include corn, potato and wheat starches. Of these, corn starch is most preferred. Starches which include lower levels of amylose (eg less than 10.0wt%) may include waxy corn, rice or tapioca starches.

[0077] Said foodstuff may be a hard vegan cheese, a soft vegan cheese or a semi-hard vegan cheese.

[0078] In one preferred embodiment, said foodstuff may include a starch which is relatively high in amylose. Said foodstuff may include a starch which has at least 20% wt% amylose. Such a starch may include less than 35 wt% or less than 30wt% amylose. Said starch is preferably vegetable-derived.

[0079] Said foodstuff may include at least one starch selected from corn starch, rice starch, waxy corn starch, tapioca starch, potato starch and wheat starch.

[0080] Preferably, in said foodstuff, the sum of the wt% of said fungus on a dry mass basis, said ingredient (A), water, said oil and the sum of the wt% of starches is at least 80.0 wt%, preferably at least 85.0 wt%, more preferably at least 90.0 wt%. Said sum may be less than 99.5 wt%, preferably less than 99.0 wt%.

[0081] Preferably, in said foodstuff, the sum of the wt% of each fungus on a dry mass basis, each ingredient (A), water, each oil / fat and each starch is at least 80.0 wt%, preferably at least 85.0 wt%, more preferably at least 90.0 wt%. Said sum may be less than 99.5 wt%, preferably less than 99.0 wt%.

[0082] Said foodstuff may include one or more flavourants and / or colourants. For example, the sum of the wt% of flavourants and colourants in the foodstuff may be at least 1 .0 wt%. Said sum may be less than 5.0 wt% or less than 2.0wt%.

[0083] Said foodstuff may include 0 to 5wt% of edible hydrocolloid. Suitably, however, said foodstuff includes less than 4.0wt%, preferably less than 2.0wt%, more preferably less than 1.0wt% and, especially, less than 0.5 wt% of hydrocolloids in total. It may include less than 0.1wt% or even about 0wt% of hydrocolloids in total.

[0084] Said foodstuff may include less than 4.0wt%, preferably less than 2.0wt%, more preferably less than 1.0wt% and, especially, less than 0.5 wt% of non-starch based carbohydrate polymers in total. It may even include less than 0.1wt% or even about 0wt% of non-starch based carbohydrate polymers in total.

[0085] Said foodstuff may include less than 4.0wt%, preferably less than 2.0wt%, more preferably less than 1.0wt% and, especially, less than 0.5 wt% of sucrose. It may include less than 0.1wt% or even about 0wt% of sucrose.

[0086] Said foodstuff may include less than 4.0wt%, preferably less than 2.0wt%, more preferably less than 1 .0wt% and, especially, less than 0.5 wt% of lactic acid. It may include less than 0.1wt% or even about 0wt% of lactic acid. Said foodstuff may include less than 4.0wt%, preferably less than 2.0wt%, more preferably less than 1.0wt% and, especially, less than 0.5 wt% of lactic acid producing bacteria. It may include less than 0.1wt% or even about 0wt% of lactic acid producing bacteria.

[0087] Said foodstuff may include less than 4.0wt%, preferably less than 2.0wt%, more preferably less than 1 .0wt% and, especially, less than 0.5 wt% of bacteria. It may include less than 0.1wt%, less than 0.01wt% or even about 0wt% of bacteria.

[0088] Said foodstuff suitably has a protein content of at least 8.0g / 100g, preferably at least 10.0g / 100g, more preferably at least 12.0g / 100g of protein. The protein content may be less than 30.0g / 100g or less than 25.0g / 100g.

[0089] Said foodstuff suitably has a total carbohydrate content of at least 5.0g / 100g, preferably at least 7.0g / 100g. The total carbohydrate content may be less than 20.0g / 100g or less than 15.0 / 100g.

[0090] Said foodstuff suitably has a total fat content of at least 5.0g / 100g, or at least 10.0g / 100g, or at least 13.0g / 100g. The total fat content may be less than 35.0g / 100g or less than 27.0g / 100g or less than 20.0g / 100g.

[0091] Said foodstuff may include one or more mineral additives (in addition to any mineral additive which includes a Group I metal), for example, calcium, magnesium or ferrous salts. Said foodstuff preferably includes less than 2.0wt%, preferably less than 1.0wt%, more preferably less than 0.1wt% and, especially, less than 0.05 wt% of said one or more mineral additives. It may include less than 0.01wt% or even about 0wt% of said one or more mineral additives.

[0092] Said foodstuff preferably includes 0 wt% of ingredients of animal origin. Said foodstuff is preferably suitable for vegans. Said foodstuff is preferably a cheese-substitute which includes no animal products.

[0093] Said foodstuff may be in the form of a block, the block may have a volume of at least 25cm3, preferably at least 100cm3. The volume may be less than 10000cm3, less than 1000cm3or less than 500cm3. The block may have at least one opposing pair of substantially planar faces.

[0094] In some cases, said block may have a weight of up to 650Kg. The weight may be in the range 100g to 650Kg, for example in the range 200g to 20Kg.

[0095] Said foodstuff, for example said block, may have a hardness, assess as described in Test 1 , of at least 2000g, or at least 3000g. In one embodiment, said foodstuff may have a hardness in the range 2000 to 6000g in which case said foodstuff may be a soft vegan cheese. In another embodiment, said foodstuff may have a hardness in the range 6000 to 15000g in which case said foodstuff may be a semi-hard vegan cheese. In another embodiment, said foodstuff may have a hardness of greater than 15000g, for example in the range 15000 to 35000g, in which case said foodstuff may be a hard, vegan cheese. Hardness is suitably assessed at 20°C.

[0096] Said foodstuff is preferably provided in a package. For example, a said block may be provided in said package. The package may be arranged to restrict passage of oxygen to the foodstuff therein. Said package may comprise an oxygen barrier material. Said package may comprise a plastics packaging material. Said foodstuff is preferably the only foodstuff contained in the package.

[0097] According to a second aspect of the invention, there is provided a process for making a foodstuff, the process comprising mixing a fungus and an ingredient (A).

[0098] Said foodstuff may have any feature of the foodstuff of the first aspect. Said fungus may have any feature ofthe fungus ofthe first aspect. Said ingredient (A) may have any feature of ingredient (A) of the first aspect.

[0099] In a step (i), a biomass comprising said fungus is suitably selected. Said biomass may be in the form of a paste. Said biomass may include 20 - 30 wt%, (preferably 22 - 26 wt%) of fungus on a dry mass basis and 70 - 80 wt%, (preferably 74 to 78 wt%) of water.

[0100] Said process may include contacting the fungus with said ingredient (A), suitably with mixing.

[0101] Said process may include contacting the fungus with said oil, suitably with mixing.

[0102] Said process may include contacting the fungus with a starch as described in the first aspect.

[0103] Said process may include contacting the fungus with one or more flavourants and / or colourants as described according to the first aspect.

[0104] Said process may comprise introducing a mixture prepare in the process into a mould, for example to form said mixture into a predetermined shape, for example into a block.

[0105] Said process is preferably for producing a foodstuff having a hardness, suitably assessed as described in Test 1 , as described in the first aspect.

[0106] Said process is preferably for producing a foodstuff which is a vegan cheese and is suitably processable, for example, grateable and sliceable at its point of use. Any feature of any aspect of any invention described herein may be combined with any feature of any other invention described herein mutatis mutandis.

[0107] Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying figures in which:

[0108] Figure 1 which is a graph comparing hardnesses of the cheeses of Examples 1 to 6; and

[0109] Figure 2 is a graph comparing chewiness of the cheeses of Examples 1 to 6.

[0110] The following materials are referred to herein:

[0111] Mycoprotein paste -Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3 / 5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md. 20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in W096 / 21362 and W095 / 23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 400-750pm length, 3-5pm in diameter and a branching frequency of 2-3 tips per hyphal length.

[0112] Coconut oil - Kirkland™ Coconut Oil Unrefined Virgin Cold Pressed 100% Pure, having a melting point of about 24°C. An alternative is CocoPacific™ Odourless Raw Extra Virgin Coconut Oil.

[0113] Corn starch - a corn starch with an amylose content of about 25wt%.

[0114] Rice starch - a waxy rice starch with a negligible amylose content.

[0115] Faba protein - a Faba protein isolate from Australian Plant Protein, having a protein content of 82.1 g / 100g.

[0116] Potato protein - a potato protein with a total protein content of 90.5 g / 100g.

[0117] Nutritional yeast - a commercially-available yeast. The following tests and assessments are referred to herein.

[0118] Test 1 - Texture Profile Analysis (TPA)

[0119] TPA was used as it is found to provide a good comparison to actual sensory characteristics,

[0120] Products were cut into 1 inch (2.5cm) discs to define samples for testing. The samples were of uniform thickness of 11 mm. Samples were stored in an 8°C chiller and tested within 5 minutes of removal.

[0121] TPA was performed using a TA. XT Plus Texture Analyser (Stable Micro Systems, Godaiming UK) and a stainless-steel compression platen of 75mm diameter (Stable Micro Systems, Godaiming UK). The platen attachment was used to compress each sample using the standard ‘Simplified TPA’ method, found within the Exponent software from Stable Micro Systems; a modified version of the original instrumental test method created by A. Szczesniak (1963) and General Foods Corporation Technical Centre in 1963- see SZCZESNIAK, A. S., BRANDT, M. A. and FRIEDMAN, H. H. (1963), Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation. Journal of Food Science, 28: 397-403. A TPA double compression test was performed with compression more than half of the sample thickness and the sample was compressed twice to allow observation on springiness or bounciness upon compaction from the first compression. The test was undertaken at ambient temperature (eg 20°C + / - 5 °C).

[0122] Parameters used for the method were as detailed in the table below.

[0123] Samples were compressed using the compression platen to a percentage of 70% at a speed of 5.00mm / sec, using a 2-cycle analysis which allowed a 5 second gap between compressions. The deformation curve of each sample was obtained, and results used to determine the Hardness of the samples. Hardness is defined as Peak Force 1 , calculated by the ‘Simplified TPA’ macro included in the Exponent software from Stable Micro Systems. Further information is available at Texturetechnologies.com. (2019). Texture Profile Analysis, [online] Available at: https: / / texturetechnologies.eom / resources / texture-profile-analysis#select-characteristics [Accessed 5 Nov. 2019],

[0124] Test 2 - Assessment of total water content of cheeses

[0125] The moisture % was assessed by weighing of a sample during removal of moisture by heating to 130°C until no more weight was lost. The difference between the initial weight and final weight was used to calculate moisture content. The total solids content may be assessed from calculating 100 minus moisture %.

[0126] Examples 1 to 5 - Preparation of hard, high protein, low fat vegan cheese

[0127] A vegan cheese was made from the ingredients in the table below.

[0128] In the preparation, in a first step, the mycoprotein paste, Faba protein and coconut oil were mixed at high speed in a Thermomix (Trade Mark) mixer at 37°C for a minimum of 5 minutes until a homogenous, smooth mix was formed. Then, in a second step, any corn starch, rice starch and salt were added to the mixer and mixing continued at low speed for a further minute. Then the mixture was heated to 85°C at mid to high speed to gelatinize the starch and yield a smooth, homogeneous mix. It could take between 5 and 10 minutes for the sample to reach temperature. The mixture was then poured into a mould in the form of a foil tray and chilled in a standard fridge at a temperature of 5°C.

[0129] Example 6 - Preparation of hard, high protein, low fat vegan cheese using microfluidised paste This example used a microfluidised mycoprotein paste instead of the mycoprotein paste. The preparation of the microfluidised paste involved homogenising chilled, fresh mycoprotein paste with cold tap water in a Thermomix™ mixer (ratio of 1 part paste to 2 parts water). This mixture was then sent through a Microfluidics™ microfluidizer at approximately 900 bar. The resultant milk (comprising 7.77wt% solids) was then homogenised in the Thermomix mixer again, and additional paste was added to adjust the ratio to 1 part paste to 1 part water. The mixture then comprising 11 ,14wt% solids.

[0130] Next in the preparation, the microfluidised paste and coconut oil were mixed at high speed in a Thermomix (Trade Mark) mixer at 37°C for a minimum of 5 minutes until a homogenous, smooth mix was formed. Dry ingredients were then added to the mixer and mixing continued at low speed for a further minute. Then the mixture was heated to 85°C at mid to high speed to gelatinize the starch and yield a smooth, homogeneous mix. It could take between 5 and 10 minutes for the sample to reach temperature. The mixture was then poured into a mould in the form of a foil or silicone tray and chilled in a standard fridge at a temperature of 5°C.

[0131] A summary of the ingredients for Example 6 is provided in the table below:

[0132] The table below includes information on the levels of specified components and characteristics of the vegan cheeses of Examples 1 to 6. Nutritional information was calculated from the raw ingredients’ nutrient data having regard to the wt% included in the cheeses.

[0133]

[0134] Examples 7 to 9 (Comparative)

[0135] The table below includes information on the levels of specified components and characteristics of commercially available cheese.

[0136] Coop™ mature Cheddar (Example 7);

[0137] Coop™ mature lighter Cheddar (Example 8); and

[0138] VIOLIFE™ block (Example 9). Example 10 - Testing of cheeses of Examples 1 to 9

[0139] A texture profile analysis of each cheese of Examples 1 to 9 was undertaken as described in Test 1 and results for the hardness and chewiness are provided in Figures 1 and 2.

[0140] Figure 1 shows that the high protein cheeses of Examples 1 to 6 have high hardness, comparable to the commercially available dairy cheeses (Examples 7 and 8) and vegan cheese (Example 9). However, Examples 1 to 6 have very high amounts of protein, comparable to the dairy cheeses (Examples 7 and 8) and far in excess of the vegan cheese (Example 9). Advantageously, in addition, the hardness and protein levels of Examples 1 to 6 are achieved at significantly lower fat levels compared to the dairy cheeses.

[0141] Figure 2 illustrates chewiness, which is key in many firm cheeses, and often lacking in prior art vegan cheeses. Again, the mycoprotein-containing Examples 1 to 6 show significant chewiness.

[0142] Example 11 - Preparation of hard, vegan cheese including potato protein

[0143] Following the procedure described for Examples 1 to 5, a vegan cheese was prepared including the ingredients detailed in the table below. In the preparation, potato protein is mixed in the first step instead of the Faba protein and the remaining ingredients are added and mixed in the second step.

[0144] The table below includes information on the levels of specified components and characteristics of the vegan cheese of Example 11 . Nutritional information was calculated from the raw ingredients’ nutrient data having regard to the wt% included in the cheese.

[0145]

[0146] Example 12 - Testing of cheese of Example 11

[0147] The vegan cheese of example 11 was tested as described in example 10 and found to have a hardness of 23403 g.

[0148] Example 13 - Preparation of hard, low fat, vegan cheese without addition of any starch.

[0149] Following generally the procedure described for Examples 1 to 5, a vegan cheese was prepared including the ingredients detailed in the table below. In the preparation, no starch is added, for example in the second step, in contrast to examples 1 to 5. The table below includes information on the levels of specified components and characteristics of the vegan cheese of Example 11 . Nutritional information was calculated from the raw ingredients’ nutrient data having regard to the wt% included in the cheese.

[0150] Example 14 - Testing of cheese of Example 13

[0151] The vegan cheese of example 13 was tested as described in example 10 and found to have a hardness of 20503g.

[0152] Example 15 - Preparation of hard, very low fat, vegan cheese without addition of any oil

[0153] A vegan cheese was prepared including the ingredients detailed in the table below.

[0154]

[0155] In the preparation, in a first step, the mycoprotein paste and Faba protein were mixed at high speed in a Thermomix (Trade Mark) mixer at 37°C for a minimum of 5 minutes until a homogenous, smooth mix was formed. Then, in a second step, the other ingredients were added to the mixer and mixing continued at low speed for a further minute. Then the mixture was heated to 85°C at mid to high speed to gelatinize the starch and yield a smooth, homogeneous mix. It could take between 5 and 10 minutes for the sample to reach temperature. The mixture was then poured into a mould in the form of a foil tray and chilled in a standard fridge at a temperature of 5°C.

[0156] The table below includes information on the levels of specified components and characteristics of the vegan cheese of Example 15. Nutritional information was calculated from the raw ingredients’ nutrient data having regard to the wt% included in the cheese. Example 16 - Testing of cheese of Example 15

[0157] The vegan cheese of example 15 was tested as described in example 10 and found to have a hardness of 23582g.

[0158] Example 17 - Preparation of semi-hard, low fat, vegan cheese without addition of any starch.

[0159] A semi hard vegan cheese was prepared following the procedure described for example 13 and including the ingredients detailed in the table below.

[0160] The table below includes information on the levels of specified components and characteristics of the vegan cheese of Example 17. Nutritional information was calculated from the raw ingredients’ nutrient data having regard to the wt% included in the cheese. Example 18 - Testing of cheese of Example 17

[0161] The vegan cheese of example 17 was tested as described in example 10 and found to have a hardness of 7485g.

[0162] Example 19 - Preparation of soft, low fat, vegan cheese without addition of any starch.

[0163] Following generally the procedure described for Examples 1 to 5, a vegan cheese was prepared including the ingredients detailed in the table below. In the preparation, no starch is added, for example in the second step, in contrast to examples 1 to 5.

[0164] The table below includes information on the levels of specified components and characteristics of the vegan cheese of Example 19. Nutritional information was calculated from the raw ingredients’ nutrient data having regard to the wt% included in the cheese.

[0165] Example 20 - Testing of cheese of Example 19

[0166] The vegan cheese of example 19 was tested as described in example 10 and found to have a hardness of 4723g.

[0167] Example 21 - Preparation of hard, low fat, vegan cheese

[0168] A vegan cheese was prepared including the ingredients detailed in the table below.

[0169] This example used a microfluidised mycoprotein paste instead of the mycoprotein paste. The preparation of the microfluidised paste involved homogenising chilled, fresh mycoprotein paste with cold tap water in a Thermomix™ mixer (ratio of 1 part paste to 2 parts water). This mixture was then sent through a Microfluidics™ microfluidizer at approximately 900 bar. The resultant milk (comprising 7.77wt% solids) was then homogenised in the Thermomix mixer again, and additional paste was added to adjust the ratio to 1 part paste to 1 part water. The mixture then comprising 11.14wt% solids.

[0170] Next in the preparation, the microfluidised paste and coconut oil were mixed at high speed in a Thermomix (Trade Mark) mixer at 37°C for a minimum of 5 minutes until a homogenous, smooth mix was formed. Dry ingredients were then added to the mixer and mixing continued at low speed for a further minute. Then the mixture was heated to 85°C at mid to high speed to gelatinize the starch and yield a smooth, homogeneous mix. It could take between 5 and 10 minutes for the sample to reach temperature. The mixture was then poured into a mould in the form of a foil or silicone tray and chilled in a standard fridge at a temperature of 5°C. The table below includes information on the levels of specified components and characteristics of the vegan cheese of Example 21 . Nutritional information was calculated from the raw ingredients’ nutrient data having regard to the wt% included in the cheese.

[0171] Example 22 - Testing of cheese of Example 21

[0172] The vegan cheese of example 21 was tested as described in example 10 and found to have a hardness of 32095g.

[0173] In general terms, the results show that vegan cheeses as described herein advantageously deliver high levels of protein and low levels of fat and / or carbohydrate and have appropriate taste, texture, hardness, chewiness and aesthetic appeal in raw and cooked states.

[0174] The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims

CLAIMS1 A foodstuff, for example a vegan cheese, the foodstuff comprising: a fungus; and an ingredient (A).2 A foodstuff according to claim 1 , wherein said fungus is a filamentous fungus.3 A foodstuff according to claim 1 or claim 2, wherein said fungus comprises filaments having number average lengths of less than 500pm (preferably less than 100pm) and said filaments have an aspect ratio (length / diameter) of less than 500 (preferably less than 100).4 A foodstuff according to any preceding claim, wherein said fungus comprises a Fusarium species (preferably Fusarium venenatum).5 A foodstuff according to any preceding claim, wherein said ingredient (A) comprises at least 50 wt% (preferably at least 80wt%) of protein; and / or the level of protein in ingredient (A) is less than 95 wt%.6 A foodstuff according to any preceding claim, wherein said ingredient (A) is of vegetable origin and / or is derived from a legume.7 A foodstuff according to any preceding claim, wherein said ingredient (A) is derived from potatoes, soybeans, peas, lentils, chickpeas, lupin beans, oats, canola beans, wheat, rice, hemp, faba beans, pigeon peas, cowpeas, mung beans, white beans, black beans, navy beans, adzuki beans and sunflower seeds.8 A foodstuff according to any preceding claim, wherein said ingredient (A) is derived from faba beans.9 A foodstuff according to any preceding claim, wherein said foodstuff includes at least 2.0 wt% (preferably at least 7.0wt%) of said fungus on a dry mass basis; and / or includes less than 30.0 wt% (preferably less than 20.0 wt%) of fungus on a dry mass basis.10 A foodstuff according to any preceding claim, wherein said foodstuff includes at least 5.0 wt% (preferably at least 8.0wt%) of protein on a dry mass basis and includes less than 30.0 wt% (preferably less than 22.0 wt%) of protein on a dry mass basis; and / or said foodstuff includes atleast 2.0 wt% (preferably at least 4.0wt%) of said ingredient (A) and includes less than 20.0 wt% (preferably less than 12.0wt%) of ingredient (A).11 A foodstuff according to any preceding claim, wherein said foodstuff includes at least 20.0wt% (preferably at least 30.0 wt%) of water and the amount of water in said foodstuff is less than 67.0wt% (preferably less than 62.0wt%).12 A foodstuff according to any preceding claim, wherein in said foodstuff, the sum of the wt% of each fungus, each ingredient (A) and water is at least 50 wt% (preferably at least 68 wt%) and said sum is less than 95 wt% (preferably less than 80wt%); and the ratio of the wt% of said fungus divided by the wt% of said ingredient (A) is in the range 0.3 to 5.0.13 A foodstuff according to any preceding claim, wherein said foodstuff includes an oil (preferably a vegetable oil).14 A foodstuff according to claim 13, wherein said oil is a vegetable oil and has a melting point of at least 20°C (preferably at least 22°C) and a melting point of less than 40°C (preferably less than 30°C).15 A foodstuff according to claim 12 or claim 13, wherein said oil includes at least 60 wt% (preferably at least 78 wt%) of saturated fatty acids and less than 95 wt% (preferably less than 90 wt%) of saturated fatty acids; and / or said oil includes at least 4 wt% of monounsaturated fatty acids and less than 10 wt% of monounsaturated fatty acids; and / or said oil includes less than 5 wt% (preferably less than 3 wt%) of polyunsaturated fatty acids.16 A foodstuff according to any of claims 13 to 15, wherein said oil includes: at least 40 wt% (preferably at least 45 wt%) of lauric acid and less than 65 wt% (preferably less than 60 wt%) of lauric acid; and / or at least 15 wt% of myristic acid and less than 30 wt% of myristic acid; and / or at least 6 wt% of palmitic acid and less than 15 wt% of palmitic acid; and / or at least 4 wt% of oleic acid and less than 10 wt% of oleic acid; and / orat least 2 wt% of stearic acid and less than 5 wt% of stearic acid; and / or at least 4 wt% of capric acid and less than 10 wt% of capric acid; and / or at least 1 wt% of linoleic acid and less than 5 wt% of linoleic acid.17 A foodstuff according to any of claims 13 to 16, wherein said oil is coconut oil.18 A foodstuff according to any of claims 13 to 17, wherein said foodstuff includes at least 5.0 wt% (preferably at least 13.0 wt%) of said oil and includes less than 30.0 wt% (preferably less than 20.0 wt%) of said oil.19 A foodstuff according to any of claims 13 to 18, wherein, in said foodstuff, the sum of the wt% of said fungus on a dry mass basis, said ingredient (A), water and said oil is at least 70 wt% (preferably at least 85 wt%) and said sum is less than 98 wt%.20 A foodstuff according to any preceding claim, wherein said foodstuff includes one or more starches and the sum of the wt% of starches in said foodstuff is at least 3.0 wt% (preferably at least 4.0 wt%) and said sum is less than 20.0 wt% (preferably less than 15.0 wt%).21 A foodstuff according to claim 20, wherein said foodstuff includes at least one starch selected from corn starch, rice starch, waxy corn starch, tapioca starch, potato starch and wheat starch.22 A foodstuff according to any preceding claim, wherein said foodstuff is a hard, vegan cheese.23 A foodstuff according to any preceding claim when dependent on claim 13 and claim 20, wherein, in said foodstuff, the sum of the wt% of said fungus on a dry mass basis, said ingredient (A), water, a or said oil and the sum of the wt% of starches, is at least 80.0 wt% (preferably at least 90.0 wt%) and said sum is less than 99.5 wt%.24 A foodstuff according to any preceding claim, wherein, in said foodstuff, the sum of the wt% of each fungus on a dry mass basis, each ingredient (A), water, each oil / fat and each starch is at least 80.0 wt% (preferably at least 90.0 wt%) and said sum is less than 99.5 wt%.25 A foodstuff according to any preceding claim, wherein said foodstuff includes less than 4.0wt% (preferably less than 0.5 wt%) of hydrocolloids in total.26 A foodstuff according to any preceding claim, wherein said foodstuff includes: less than 0.1wt% of hydrocolloids in total; and / or less than 4.0wt% (preferably less than 0.5 wt%) of non-starch based carbohydrate polymers in total; and / or less than 4.0wt% (preferably less 0.5 wt%) of sucrose; and / or less than 4.0wt% (preferably less than 0.5 wt% of lactic acid); and / or less than 4.0wt% (preferably less than 0.5 wt%) of lactic acid producing bacteria.27 A foodstuff according to any preceding claim, wherein said foodstuff has: a protein content of at least 8.0g / 100g (preferably at least 12.0g / 100g) of protein; a total carbohydrate content of less than 20.0g / 100g (preferably less than 15.0 / 100g); a total fat content of less than 20.0g / 100g (preferably less than 15.0g / 100g);0 wt% of ingredients of animal origin.28 A foodstuff according to any preceding claim, wherein said foodstuff has a hardness, assessed as described in Test 1 , of at least 5000g (preferably at least 15000g).29 A process for making a foodstuff, the process comprising mixing a fungus and an ingredient (A).30 A process according to claim 29, wherein said foodstuff has any feature of the foodstuff of any of claims 1 to 28.31 A process according to claim 29 or 30, wherein said process is for producing a foodstuff having a hardness, suitably assessed as described in Test 1 , of at least 5000g (preferably at least 15000g).

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