Foodstuff

Abstract

A foodstuff, for example a vegan, mozzarella-like cheese, comprises a fungus, water and an edible hydrocolloid (EH1). The fungus is preferably a filamentous fungus, for example Fusarium venenatum. T

Description

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. Especially preferred embodiments relate to a cheese-like, vegan foodstuff which resembles and / or is similar in a range of properties to a fresh mozzarella, dairy-based cheese. Dairy mozzarella cheese is a highly desirable foodstuff which may be characterised by its taste and appearance, as well as textured properties such as resilience and chew. The cheese is usually packed in a brine solution to help maintain its texture, freshness and salty taste and to act as a preservative. It is desirable to produce a mozzarella-like vegan cheese. However, this is challenging. Whilst such vegan cheeses are commercially available, they often have relatively poor textural properties. Furthermore, they are generally not packaged in brine but may, for example, be encased in a sausage-like casing. This may be due to the recipe used being such that the foodstuff tends to disperse in the brine and / or otherwise loses its shape. In addition, many dairy cheeses and cheese-like vegan foodstuffs include relatively high levels of oils / fats which may be undesirable from a nutritional perspective. It is an object of preferred embodiments of the present invention to address the above-mentioned problems. It is an object of preferred embodiments of the present invention, to provide a mozzarella-like foodstuff which is suitable for vegans. It is an object of preferred embodiments of the present invention, to provide a mozzarella-like foodstuff which is suitable for vegans and which can be packaged in brine. It is an object of preferred embodiments of the present invention, to provide a mozzarella-like foodstuff which is suitable for vegans and which has a relatively low level of oils / fats. According to a first aspect of the invention, there is provided a foodstuff, for example a vegan, mozzarella-like cheese, the foodstuff comprising: a fungus; water; and an edible hydrocolloid EH1. The edible hydrocolloid EH1 is referred to by the tag “EH1”, to distinguish it from other edible hydrocolloids (eg edible hydrocolloids EH2 and EH3 referred to herein). Preferably, said foodstuff includes an oil. 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. Said oil is preferably a vegetable oil. Said oil may be selected from rapeseed oil (also known as “canola oil”), sunflower oil (including high oleic sunflower oil), cocoa butter (also known as “theobroma oil”), safflower oil (including high oleic safflower oil), sesame oil, flaxseed oil, olive oil, rice bran oil, cotton seed oil and may be a solid fat (eg having a melting point in the range 20°C to 45°C) which may be selected from coconut oil, palm oil including its fractionations, cocoa butter and / or stearic-oleic-stearic fatty acid composition (SOS-rich fats), for example cocoa butter substitutes which may include mango seed kernel (mango butter), sal, shea, kokum, and illipe butter. Said oil may have a melting point of at least 20°C, preferably at least 22°C or at least 23°C. The melting point may be less than 45°C. In some cases, it may be less than 30°C or less than 27°C. Said oil has preferably not been chemically treated to functionalise it. It is preferably not a hydrogenated version of a natural oil. 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. 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. Said oil may include less than 5 wt%, preferably less than 3 wt%, of polyunsaturated fatty acids. 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. 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. Said oil may include at least 6 wt% of palmitic acid. Said oil may include less than 15 wt%, preferably less than 11 wt%, of palmitic acid. 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. 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. 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. 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. Any grade of said oil, for example virgin, extra virgin, highly refined or winterized, may be selected. Said oil is preferably coconut oil or shea butter. It is, more preferably, coconut oil. 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 2.0 wt%, preferably at least 4.0 wt%, more preferably at least 6.0 wt%, of said oil. Said foodstuff may include less than 20.0 wt%, preferably less than 16.0 wt%, more preferably less than 14.0 wt% of said oil. The sum of the wt% of all oils and fats in said foodstuff excluding any oil / fat in the fungus may be at least 2.0 wt%, preferably at least 4.0 wt%, more preferably at least 6.0 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 20.0 wt%, preferably less than 16.0 wt%, more preferably less than 14.0 wt%. Preferably, said fungus is a filamentous fungus. 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 1pm, 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 1pm to 100 pm, preferably in the range 2pm to 80pm. 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 1pm, 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 1pm to 20pm. 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. 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 in said foodstuff comprises fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said filamentous fungus in said foodstuff preferably comprises a filamentous fungus of a type which does not significantly produce fruiting bodies and suitably said filamentous fungus in said foodstuff includes less than 5 wt%, preferably less than 1 wt%, more preferably substantially 0 wt% of fruiting bodies. Said fungus is preferably edible. Said fungus is preferably regarded as safe for human consumption. Said fungus preferably comprises fungus selected from fungi imperfecti. Preferably, said 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.). Preferably, said fungus is non-viable. Preferably, said fungus has been treated to lower the level of RNA which it contains. Thus, the level of RNA in said fungus is preferably less than the level in an identical fungus when in a viable state. The level of RNA in the fungus is preferably less than 2.0 wt% on a dry mass basis. Unless otherwise stated herein, the amount of fungus in said foodstuff is on a dry mass basis. That is, the weight on a dry mass basis excludes any water which may (and usually is) incorporated into a mass comprising the fungus. Advantageously, said fungus need not be and / or is not treated to significantly rupture its cells and / or remove significant levels of proteins from the cells, during preparation of said foodstuff or any part thereof. The cells of fungus in said foodstuff suitably include a high level (eg at least 60wt%, at least 70wt%, at least 80wt% or at least 90wt%) of the wt% of protein which is naturally produced in the cells of the fungus during their normal growth. Said fungus may include a relatively high level of protein which suitably is not washed significantly from the cells during preparation of said foodstuff or any part thereof. It is preferred that the cells of fungus in said foodstuff suitably include a high level (eg at least 60wt%, at least 70wt%, at least 80wt% or at least 90wt%) of the wt% of protein which is naturally produced in the cells of the fungus during their normal growth. The level of protein may be assessed using the Dumas method. 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. Said fungus may include at least 35wt%, preferably at least 40wt%, soluble protein on a dry mass basis. Said fungus may include less than 65wt%, preferably less than 60wt%, soluble protein on a dry mass basis. 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. 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. Said foodstuff suitably includes at least 2.0 wt%, preferably at least 4.0wt%, more preferably at least 6.0wt%, of said fungus on a dry mass basis. Said foodstuff may include less than 25.0 wt%, preferably less than 20.0 wt%, more preferably less than 15.0 wt%, of said fungus on a dry mass basis. Said foodstuff suitably includes at least 2.0 wt%, preferably at least 4.0wt%, more preferably at least 6.0wt%, of protein on a dry mass basis. Said foodstuff may include less than 25.0 wt%, preferably less than 20.0 wt%, more preferably less than 15.0 wt%, of protein on a dry mass basis. The protein level may be assessed by the Kjeldahl method. Preferably, in said foodstuff, the sum of the wt% of said fungus on a dry mass basis and oil, when provided, is at least 10.0 wt%, preferably at least 13.0 wt%, more preferably at least 16.0 wt%. Said sum may be less than 35.0 wt%, preferably less than 30.0 wt%, more preferably less than 25.0 wt%. Preferably, in said foodstuff, the sum of the wt% of each fungus on a dry mass basis and each oil / fat, when provided, is at least 10.0 wt%, preferably at least 13.0 wt%, more preferably at least 16.0 wt%. Said sum may be less than 35.0 wt%, preferably less than 30.0 wt%, more preferably less than 25.0 wt%. Said edible hydrocolloid EH1 may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, p-Glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjacgum, starch, and xanthan gum. Said edible hydrocolloid EH1 is preferably not of animal original. It preferably includes no ingredients derived from animals. Said edible hydrocolloid EH1 may be selected from agar, carrageenan, carboxymethylcellulose, guar gum, locust bean gum, tara gum, gum arabic, konjac gum and xanthan gum. Preferably, said edible hydrocolloid EH1 comprises, preferably consists essentially of, agar. Gel strength test: 400 ml of an aqueous 1 wt% solution of a selected agar was prepared and boiled for 10 minutes (time started once solution reached 99°C). After boiling, the agar was poured into a gel jar and allowed to set overnight in an incubator at 20°C. The resulting gel was assessed using a TA-XT texture analyser with an AOAC gelatin probe. The test speed was set at 0.5 mm / s second over a 20mm distance. The maximum gel strength was calculated as the highest gel strength before the gel “broke” or began to decrease in force. Said agar may have a gel strength of at least 500g / cm3, suitably at least 700g / cm3 or at least 900g / cm3. The gel strength, measured as aforesaid, may be less than 2000g / cm3, less than 1500g / cm3 or less than 1200g / cm3. Preferably the gel strength is in the range 900g / cm3 to 1200g / cm3, preferably in the range 1000g / cm3 to 1200g / cm3. Said foodstuff may include at least 0.25 wt%, preferably at least 0.50 wt%, of said edible hydrocolloid EH1. It may include less than 2.0 wt%, preferably less than 1.0 wt% of said edible hydrocolloid EH1. Said foodstuff may include at least 0.25 wt%, preferably at least 0.50 wt%, of edible hydrocolloids in total (excluding any in said fungus). It may include less than 3.0 wt%, preferably less than 2.0 wt% of edible hydrocolloids in total. Preferably, in said foodstuff, the sum of the wt% of said fungus on a dry mass basis, said oil and said edible hydrocolloid EH1 is at least 10.5 wt%, preferably at least 13.5 wt%, more preferably at least 16.5 wt%. Said sum may be less than 35.5 wt%, preferably less than 30.5 wt%, more preferably less than 25.5 wt%. Preferably, in said foodstuff, the sum of the wt% of each fungus on a dry mass basis, each oil if provided? and each edible hydrocolloid is at least 10.5 wt%, preferably at least 13.5 wt%, more preferably at least 16.5 wt%. Said sum may be less than 35.5 wt%, preferably less than 30.5 wt%, more preferably less than 25.5 wt%. A reference herein to the weight of water in said foodstuff suitably refers to the total water content in the foodstuff irrespective of its origin. Said foodstuff may include at least 50.0 wt%, preferably at least 60.0 wt%, more preferably at least 65.0 wt%, of water. In some cases, said foodstuff may include at least 70.0 wt% of water. The amount of water in said foodstuff may be less than 90.0 wt%, less than 85.0 wt% or less than 80.0 wt%. In said foodstuff, suitably, a ratio defined as the weight of said oil, when provided, divided by the weight of water is greater than 0.2, preferably is greater than 0.4. The ratio may be less than 3.0, preferably less than 2.5, more preferably less than 2.0. In said foodstuff, suitably, a ratio defined as the total weight of oil(s) / fats(s) divided by the weight of water is greater than 0.08, preferably is greater than 0.10. The ratio may be less than 2.0, preferably less than 0.18, more preferably less than 0.14. In said foodstuff, suitably, a ratio defined as the wt% of water divided by the sum of the wt% of each fungus on a dry mass basis is greater than 5.0, preferably is greater than 6.0 and, more preferably, is greater than 7.0. The ratio may be less than 15.0, preferably less than 13.0. Preferably, in said foodstuff, the sum of the wt% of said fungus on a dry mass basis, said oil, when provided, said edible hydrocolloid EH1 and water is at least 85.5 wt%, preferably at least 90.0 wt%, more preferably at least 92.0 wt%. Said sum may be less than 98.0 wt%, preferably less than 97.0 wt%, more preferably less than 96.0 wt%. Preferably, in said foodstuff, the sum of the wt% of each fungus on a dry mass basis, each oil, each edible hydrocolloid and water is at least 85.5 wt%, preferably at least 90.0 wt%, more preferably at least 92.0 wt%. Said sum may be less than 98.0 wt%, preferably less than 97.0 wt%, more preferably less than 96.0 wt%. Preferably, said foodstuff comprises: 2.0 to 25.0 wt% (preferably 6.0 to 15.0 wt%) of said fungus on a dry mass basis; 2.0 to 20.0 wt% (preferably 6.0 to 14.0 wt%) of said oil; 53.0 to 90.0 wt% (preferably 65.0 to 80.0 wt%) of water; and 0.25 to 2.0 wt% (preferably 0.4 to 1.0 wt%) of said edible hydrocolloid EH1. Preferably, said foodstuff comprises: 2.0 to 25.0 wt% (preferably 6.0 to 15.0 wt%) of fungus in total on a dry mass basis; 2.0 to 20.0 wt% (preferably 6.0 to 14.0 wt%) of oil in total (excluding any oil or fat in the fungus); 53.0 to 90.0 wt% (preferably 65.0 to 80.0 wt%) of water; and 0.25 to 2.0 wt% (preferably 0.4 to 1.0 wt%) of edible hydrocolloids in total (excluding any hydrocolloids in the fungus). Said foodstuff may include an edible hydrocolloid EH2 which is suitably different from, and additional to, said edible hydrocolloid EH1. Said edible hydrocolloid EH2 may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, p-Glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjac gum, starch, and xanthan gum, suitably provided it is different from said edible hydrocolloid EH1. Said edible hydrocolloid EH2 is preferably not of animal original. It preferably includes no ingredients derived from animals. Said edible hydrocolloid EH2 may be selected from agar, carrageenan, carboxymethylcellulose, guar gum, locust bean gum, tara gum, gum arabic, konjac gum and xanthan gum, suitably provided it is different from said edible hydrocolloid EH1. Preferably, said edible hydrocolloid EH2 comprises, preferably consists essentially of, locust bean gum. Said foodstuff may include an edible hydrocolloid EH3 which is suitably different from, and additional to, said edible hydrocolloids EH1 and EH2. Said edible hydrocolloid EH3 may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, p-Glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjac gum, starch, and xanthan gum, suitably provided it is different from said edible hydrocolloids EH1 and EH2. Said edible hydrocolloid EH3 is preferably not of animal original. It preferably includes no ingredients derived from animals. Said edible hydrocolloid EH3 may be selected from agar, carrageenan, carboxymethylcellulose, guar gum, locust bean gum, tara gum, gum arabic, konjac gum and xanthan gum, suitably provided it is different from said edible hydrocolloids EH1 and EH2. Said foodstuff may include at least 0.04 wt%, preferably at least 0.07 wt%, of said edible hydrocolloid EH2. It may include less than 0.30 wt%, preferably less than 0.15 wt% of said edible hydrocolloid EH2. In said foodstuff, suitably, a ratio defined as the weight of said hydrocolloid EH1 divided by the weight of hydrocolloid EH2 is greater than 3.0, preferably is greater than 4.5. The ratio may be less than 19.0, preferably less than 9.0. Preferably, said edible hydrocolloid EH3 comprises, preferably consists essentially of, carrageenan. Said foodstuff suitably includes one or more starches in addition to any in said fungus. The sum of the wt% of starches in said foodstuff may be at least 2.0 wt%, preferably at least 4.0 wt%. Said sum may be less than 10.0 wt%, preferably less than 8.0 wt%, more preferably less than 6.0 wt%. The level of amylose in the one or more starches may affect the softness 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 greater than 20.0wt%) may result in production of harder foodstuffs. Starches which include lower levels of amylose (eg less than 10.0wt%) (eg waxy corn, rice or tapioca starches) may be preferred. Said foodstuff may include at least 2.0 wt%, preferably at least 4.0 wt% (and suitably less than 10.0 wt%, preferably less than 8.0 wt%, more preferably less than 6.0 wt%) of a starch which has a relatively low level (eg less than 10.0wt%, less than 5.0wt% or less than 1.0wt%) of amylose. In one preferred embodiment, said foodstuff may include a starch which is relatively high in amylopectin. Said foodstuff may include a starch which has at least 10 wt% or at least 20% wt% amylopectin. Such a starch may include less than 10 wt% or less than 5wt% amylose. Said starch is preferably vegetable-derived. Said starch preferably includes a rice and / or tapioca starches. 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 6.0 wt%, or less than 4.0 wt%. 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. The pH of the foodstuff may be adjusted by addition of acid to achieve a pH <4.50. Said foodstuff may include at least 0.05 wt%, preferably at least 0.10 wt%, of a food-safe acid, for example lactic acid. It may include less than 1.0wt% of acid, for example of lactic acid. 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. In one preferred embodiment, referred to as PE1, said foodstuff may include gellan gum, for example high acyl gellan gum. Said gellan gum may be an example of an edible hydrocolloid EH2 and may have any features of EH2 described herein. In the context of the present specification, low-acyl gellan gum is taken to mean that the degree of acylation of the gellan gum is less than 40% (5.88wt%). In the context of the present specification, said gellan gum is preferably not a low acyl gellan gum. The wt% value refers to the total acyl content. Suitably, high-acyl gellan gum is taken to have a degree of acylation of greater than 40% (5.88wt%), preferably greater than 50% (7.35 wt%). Said high acyl gellan gum more preferably has a degree of acylation of at least 60% (8.82 wt%), especially at least 70% (10.29 wt%). A skilled person understands the degree of acylation refers to the proportion of acyl groups (acetate and glycerate) present in the gellan gum molecules; and understands that the level may be measured by NMR spectroscopy (Nuclear Magnetic Resonance) or FTIR (Fourier Transform Infrared Spectroscopy). In PE1, said foodstuff preferably includes 0.10 to 1.0 wt% (preferably 0.15 to 0.5 wt%) of said high acyl gellan gum. Said gellan gum may be in combination with a said edible hydrocolloid EH1 which is preferably agar and said EH1 and / or said agar may have any features of EH1 and / or agar described herein. In PE1, a ratio which is defined as the wt% of EH1 (especially agar) divided by the wt% of said high acyl gellan gum may be in the range 0.5 to 4, preferably in the range 1 to 3, especially in the range 1.5 to 2.5. In said PE1, said foodstuff may comprise: 2.0 to 25.0 wt% (preferably 2.0 to 10.0 wt%) of said fungus on a dry mass basis; 2.0 to 20.0 wt% (preferably 6.0 to 14.0 wt%) of said oil; 53.0 to 90.0 wt% (preferably 70.0 to 87.0 wt%) of water; 0.25 to 2.0 wt% (preferably 0.2 to 0.9 wt%) of said edible hydrocolloid EH1, preferably agar; and 0.10 to 1.0 wt% (preferably 0.15 to 0.5 wt%) of said high acyl gellan gum. In said PE1, said foodstuff may comprise: 2.0 to 25.0 wt% (preferably 2.0 to 10.0 wt%) of fungus in total on a dry mass basis; 2.0 to 20.0 wt% (preferably 6.0 to 14.0 wt%) of oil in total (excluding any oil or fat in the fungus); 53.0 to 90.0 wt% (preferably 70.0 to 87.0 wt%) of water; 0.25 to 2.0 wt% (preferably 0.2 to 0.9 wt%) of said edible hydrocolloid EH1, preferably agar; and 0.10 to 1.0 wt% (preferably 0.15 to 0.5 wt%) of said high acyl gellan gum. Said foodstuff may be in the form of a solid mass. The solid mass may have a volume of at least 0.5cm3, preferably at least 2.0cm3 The volume may be less than 500cm3 or less than 100cm3. The mass may be substantially spherical. Said foodstuff is preferably provided in a package. For example, a said solid mass 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 package may comprise said foodstuff and a salt solution, for example a brine which may include dissolved sodium chloride and / or potassium chloride. The salt solution may comprise at least 0.10wt%, suitably at least 0.50wt%, for example at least 1.00wt% or at least 5.00wt%, of dissolved salt. Said foodstuff is preferably substantially insoluble in a salt solution, for example a salt solution comprising 20wt% dissolved salt for at least one month at 20°C. This may mean that the solid mass remains substantially intact and does not fragment within the package when stored in salt solution. According to a second aspect of the invention, there is provided a process for making a foodstuff, for example a vegan, mozzarella-like foodstuff, the process comprising mixing a fungus, water and an edible hydrocolloid EH1. Preferably, the process comprises mixing a fungus, water, oil and an edible hydrocolloid EH1. Said foodstuff may have any feature of the foodstuff of the first aspect. Said fungus may have any feature of the fungus of the first aspect. Said oil may have any feature of the oil of the first aspect. Said edible hydrocolloid EH1 may have any feature of the edible hydrocolloid EH1 of the first aspect. Said water may have any feature of the water of the first aspect. In one step, 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. Said process may include contacting the fungus with said oil and / or with said edible hydrocolloid EH1, suitably with mixing. In one step, a mixture prepared may be heated. In one step, a mixture prepared may be acidified. In one step, a mixture prepared may be held at a temperature of greater than 90 °C for at least 2 minutes. In one step, a mixture prepared may be introduced into a mould. In one step, a mixture prepared may cooled to less than 5 °C; and / or may be frozen for at least 24 hours. In one step, a mixture prepared may be contacted with a salt solution. In one step, a mixture prepared may introduced into a package which may include a salt solution, for example a brine, as described in the first aspect. Any feature of any aspect of any invention described herein may be combined with any feature of any other invention described herein mutatis mutandis. Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying figures in which: Figure 1 is a plot of Force(N) v time (t) of a specimen graph obtainable from a Texture Profile analysis to show how characteristics of a cheese may be calculated; Figure 2 is a diagram showing the hardness of selected cheeses; Figure 3 is a diagram showing the resilience of selected cheeses; Figure 4 is a diagram showing the chewiness of selected cheeses; Figure 5 is a diagram showing the hardness of cheeses of Examples 9 and 10 and comparative examples; Figure 6 is a diagram showing the resilience of cheeses of Examples 9 and 10 and comparative examples; Figure 7 is a diagram showing the chewiness of cheeses of Examples 9 and 10 and comparative examples; Figure 8 shows the fracture strain of selected cheeses; Figure 9 shows the fracture stress of selected cheeses; and Figure 10 shows the fracture Work of selected cheeses. The following materials are referred to herein: 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. Coconut oil -CocoPacific™ Odourless Raw Extra Virgin Coconut Oil. Rice starch - a waxy rice starch with a negligible amylose content. Tapioca starch - Cargill™ cream gel. lota carrageenan- VISCARIN® GP 3001, a purified iota carrageenan. Lactic acid - a vegan lactic acid made from cane or beet sugar. Dairy Mozzarella Control A - refers to GALBANI™ dairy mozzarella (herein “GAL”). Vegan Mozzarella Control 1 - refers to a commercially available vegan mozzarella (herein “MOZ”). Vegan Mozzarella Control 2 - refers to SIMPLY V™ CAPRESE GENUSS vegan mozzarella (herein “SIM”). Vegan Mozzarella Control 3 - refers to VENOZZA vegan mozzarella (herein “VEN”). High acyl gellan gum - refers to high acyl gellan gum Gellaneer HD-S2 from DSM-Firmenich, with a reported gel strength of 1186g / cm2 for a 1 % gel. The following tests and assessments are referred to herein. Test 1 - Texture Analysis of cheeses 1 inch (2.5cm) diameter discs of 1cm depth were cut from a sample to be assessed and placed on a platform attached to a Stable Microsystems Texture Analyser using 75mm TPA platen. The sample was then subjected to a double compression, with a first compression being set to 7mm. Figure 1 illustrates a typical Force(g) vtime (t) graph from which the following characteristics may be determined: • Fracturability (g) = Fo o The first significant peak in first compression. • Hardness (g) = F1 o The highest peak force measured during first compression. • Adhesiveness (g.s) = c o The area under the curve for the first negative peak. • Cohesiveness = (d+e) / (a+b) o The area underneath the second compression curve divided by the area underneath the first compression curve. • Springiness (%) = (Distance 2) / (Distance 1)*100 or (Time 2 / Time 1)*100 o A ratio or percentage of a product’s recovery to its original height. • Gumminess (g) = F1 * ((d+e) / (a+b)) o Hardness x Cohesiveness • Chewiness (g) = (F1*Distance 2) / (Distance 1*(d+e) / (a+b)) o Hardness x Cohesiveness x Springiness. • Resilience = b / a o The area under curve after peak force is reached divided by area under curve before peak force is reached. Test 2 - Assessment of stability in brine A mass of a sample was immersed in 1-5% brine (eg 1 %) brine for a time of at least at ambient temperature and subsequently visually assessed to determine if the sample held its shape and remained intact or whether pieces broke away from the mass. Example 1 - Preparation of mozzarella-style vegan cheese A vegan cheese was made from the ingredients in the table below: Ingredient wt% Mycoprotein paste 39 Water 45.3 Coconut Oil 9 Agar 0.85 Locust bean gum 0.15 Lactic acid 0.2 Tapioca Starch 5 lota Carrageenan 0.5 In a first step, the dry ingredients (i.e. agar, locust bean gum, tapioca starch and iota carrageenan) were hydrated by mixing with water under low shear. Then, the fat (coconut oil) was added in a liquid state, followed by the mycoprotein paste. The mixture was heated to above 90°C and low shear mixing continued. Low shear mixing facilitates mixing and retention of hyphal lengths. The mixture was then acidified to pH 5.2 (the typical pH of dairy mozzarella). Next, the mixture was heated to 90°C with low shear mixing and held at that temperature for at least 5 minutes. The high temperature causes hydrocolloid gelatinization. Thereafter, the mixture was poured into spherical moulds to facilitate formation of typical mozzarella balls. The moulds were submerged in ice-cold waterto set the agar. This creates a fibrous-like structure to match that of dairy mozzarella. Once the cheese can be removed from the mould without losing it shape, it is regarded as set. The cheese is then bagged together with 1-4% brine and placed in a freezer for 24-72 hours. Post-freezing, the samples can be stored in the brine in chilled storage. Examples 2 to 4 - Preparation of other mozzarella-style vegan cheese By processes analogous to that in Example 1 the following recipes were used to prepare vegan mozzarella-like cheese. Example 2 Example 3 Example 4 Mycoprotein 26 42.15 52 Water 55.3 42.15 37.3 Coconut oil 12 9 9 Agar 0.85 0.85 0.85 Locus bean gum 0.15 0.15 0.15 lota carrageenan 0.5 0.5 0.5 Lactic acid 0.2 0.2 0.2 Tapioca starch 0 5 0 Rice starch 5 0 0 Example 5 - Hardness testing of cheeses of Examples 1 to 4 and comparison with commercially-available dairy and vegan cheeses The hardness of the cheeses of Examples 1 to 4 and of Dairy Mozzarella Control, Vegan Mozzarella Control 1 and Vegan Mozzarella Control 2 were assessed as described in Test 1. Results are provided in Figure 2 which shows that the Examples 1 to 4 Vegan Mozzarella cheeses have comparable hardnesses to that of the Dairy Mozzarella Control A, whereas Vegan Mozzarella Control 1 and Vegan Mozzarella Control 2 have more different hardnesses compared to Vegan Mozzarella Control 1 and Vegan Mozzarella Control 2. Example 6 - Resilience testing of cheeses of Examples 1 to 4 and comparison with commercially-available dairy and vegan cheeses The resilience of the cheeses of Examples 1 to 4 and of Dairy Mozzarella Control A, Vegan Mozzarella Control 1 and Vegan Mozzarella Control 2 were assessed as described in Test 1. Results are provided in Figure 3 which shows that the Examples 1 to 4 Vegan Mozzarella have acceptable resilience. Example 7 - Chewiness testing of cheese of Examples 1 to 4 and comparison with commercially-available dairy and vegan cheeses The chewiness of the cheeses of Examples 1 to 4 and of Dairy Mozzarella Control A, Vegan Mozzarella Control 1 and Vegan Mozzarella Control 2 were assessed as described in Test 1. Results are provided in Figure 4 which show that Examples 1 to 4 Vegan Mozzarellas have comparable chewiness to that of Dairy Mozzarella Control A whereas Vegan Mozzarella Control 1 and Control 2 have unacceptable chewiness. Overall, it was found that Vegan Control 1 had acceptable resilience but was too hard and chewy and was unacceptably sticky; Vegan Control 2 lacked hardness, chew and resilience; whereas the Examples 1 to 4 Vegan Mozzarellas were acceptable on all bases assessed and a good vegan replacement for Dairy Mozzarella Control A. Example 8 - Stability in brine The stability of the cheeses of Examples 1 to 4 was assessed as described in Test 2. It was found that the cheeses of Examples 1 to 4 were stable in brine whereas Vegan Mozzarella Controls 1 and 2 were unstable in brine and tended to fragment meaning they could not be stored long term in brine. Examples 9 and 10 - Preparation of other mozzarella-style vegan cheeses and comparison with commercially-available dairy and vegan cheeses By processes analogous to that in Example 1 the following recipes were used to prepare vegan mozzarella-like cheese. Example 9 Example 10 Mycoprotein 39.0 39.0 Water 59.3 50.3 Coconut oil 0 9 Agar 0.85 0.85 Locus bean gum 0.15 0.15 lota carrageenan 0.5 0.5 Lactic acid 0.2 0.2 The hardness, resilience and chewiness of the cheeses of Examples 9 and 10 were assessed as described in Examples 5 to 7 and compared to commercially-available dairy and vegan cheeses and results are provided in Figures 5 to 7. It is found that addition of oil / fat tends to reduce the hardness, resilience and chewiness. Example 11 - Preparation of further embodiment of mozzarella-style vegan cheese The following recipe was used to prepare a vegan mozzarella-like cheese. Ingredient Weight % Mycoprotein paste 26 Water 64.05 Coconut oil 9 Agar 0.5 High acyl gellan gum 0.25 Lactic acid 0.2 The process used was as follows: i. the hydrocolloids were hydrated in the water; ii. the mycoprotein paste was added with mixing; Hi. the fat was added with mixing; iv. the mixture was acidified with the lactic acid; v. the mixture was heated to >100*C whilst mixing; vi the mixture was shaped into balls which were submerged in ice cold water until set and were then frozen in a freezer for 24 hours; vii the balls were removed from the freezer and stored chilled in 1% brine. Example 12 - Rheology testing of cheese of Example 11 and comparison with commercially-available vegan cheeses The fracture stress, fracture strain and fracture work were assessed as described in ISO / TS 17996 IDF / RM 205, Second edition 2023-02. Results for Example 1, Example 11, Dairy Mozzarella Control A (GAL), Vegan Mozzarella Control 1 (MC), Vegan Mozzarella Control 2 (SIM) and Vegan Mozzarella Control (VEN) are provided in Figures 8 to 10 which show the advantageous rheological properties of Example 11 over the commercially available samples. A range of ingredients have been described herein. The possible function of selected ingredients may be as described below: (i) Fat (oil) - higher levels improve meltability, mouthfeel, and water holding; solid fat increases hardness and whiteness, whilst liquid fat reduces hardness; (ii) Agar - plays a role in the freeze-texturization during the period of frozen storage. It helps to create a visual fibrosity in samples, as seen in dairy mozzarella, it is also thermo-reversible so melts. (iii) Starch - starch may help to improve water holding capacity, which may counteract syneresis which may occur during freeze-thaw textural changes of the hydrocolloid. A thermo-reversible starch (eg tapioca or rice starch) may be used to improve melting, (iv) High acyl gellan gum - this may also play a role in counteracting syneresis from freezetexturization. It may also lead to a very elastic gel, which may create a product with more bounce and improve stretch in melting. In summary, the results detailed herein show that a vegan mozzarella-like cheese can be prepared containing mycoprotein paste which is a close match to commercially available dairybased mozzarella cheese. The mycoprotein-based vegan cheese also advantageously delivers high levels of protein and has excellent taste, texture and aesthetic appeal. Furthermore, it can be packaged in brine and maintain its taste, shape and textural properties. 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.

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