Meat analogue composition and process for manufacture thereof

Abstract

Disclosed is a meat analogue composition: textured vegan protein in an amount of at least 5 wt% by weight of the composition; monosaccharides, disaccharides and / or maltodextrin in a total amount of at least 0.05 wt% by weight of the meat analogue composition; a non-proteinaceous gelling hydrocolloid other than methylcellulose in an amount of at least 2.0 wt% by weight of the meat analogue composition.

Description

[0001] MEAT ANALOGUE COMPOSITION AND PROCESS FOR MANUFACTURE THEREOF

[0002] Field of the Invention

[0003] The present invention relates to meat analogue compositions comprising textured vegan protein, monosaccharides, disaccharides and / or oligosaccharides and a non-proteinaceous gelling hydrocolloid other than methylcellulose. The invention also relates to processes for manufacturing the compositions.

[0004] Background of the Invention

[0005] Meat is a cornerstone of meals in many countries. Many meals are centred around a piece or pieces of meat as main course, for example: beef (steak, entrecote), pork (cutlet,) chicken (leg, breast). Minced meats of different animals are offered in the form of burgers, sausages, meatballs etc. Meat or pieces thereof can be breaded or battered and fried like schnitzel, nuggets, chicken wings etc. However, there is growing trend amongst consumers to replace meat with so-called meat analogues at least for a part of the week, so called flexitarians. It appears that the general public, coming from a habit of eating meat, is looking for meat-free alternative to replace the real- meat equivalent. As can be seen by the meat analogues offered to consumers in supermarkets, most if not all meat analogues are indeed analogues to the real-meat counterparts: meat-free burgers, sausages, meatballs, pieces of chicken, schnitzel etc. They are typically offered in chilled cabinets just like to their real-meat equivalents.

[0006] Some meat analogue products have been developed to replace raw meat and thus mimic the appearance and properties of the fresh raw meat equivalent, e.g. for burgers the reddish colour of freshly prepared real minced meat. Such raw meat analogues are typically uncooked, i.e. not pasteurised or sterilised before packaging but designed to be cooked at home like the raw meat of which they are analogues.

[0007] Cooked meat analogues have also been developed to mimic the structure, bite, juiciness, taste and appearance of their cooked real-meat equivalents. These meat analogue products are offered as cooked variants, i.e. with the cooked or grilled appearance of e.g. white chicken meat or greyish minced meat in burgers and sausage or browned surface of meatballs. Some meat- free burgers may even have a dark grill pattern giving the appearance of having been grilled. These meat analogues are usually actually cooked i.e. they are pasteurised or sterilised before packaging and can be consumed without a further cooking step by the consumer. For example, meatball analogues may be fried at industrial scale before packaging so the consumer can use them in sandwiches and the like directly from the package.

[0008] Meat analogues are typically prepared from proteinaceous fibres of non-animal origin. Proteinaceous fibres, such as textured vegetable protein, are characterised by having an identifiable structure and a structural integrity, such that each unit will withstand hydration, cooking and other procedures used in preparing the fibres for consumption. Ground pieces or chunks of the textured protein are typically bound together in a shape resembling the real-meat counterpart by use of a binder system comprising hydrocolloids such as methylcellulose and / or non-textured protein. These binder systems also bind together spices and flavouring materials which are included in the meat analogue to mimic the taste of real meat.

[0009] To obtain a meat analogue with the desired meat flavour, e.g. beef flavour, pork flavour, chicken flavour, fish flavour, ingredients like spices, sugar, yeast extract are not sufficient. While these may provide a spice flavour, sweetness respectively umami usually meat flavour material is used to impart the desired meat flavour to the meat analogue such as, beef flavour, pork flavour, meat flavour, fish flavour, and combinations thereof.

[0010] To aid stability and ease of dosing into the meat analogue, some flavour materials may be provided diluted with a carrier such as sugars and / or maltodextrins. The present inventors have recognised a problem with the use of such flavour materials in meat analogues in that excessive soot may form during cooking a meat analogue in which they are included. When preparing cooked meat analogues on an industrial scale, the soot formation can taint a production line such that production needs to be continually stopped to allow removal of the soot, thus decreasing the efficiency of the line and increasing waste.

[0011] Summary of the Invention

[0012] The present inventors developed a meat analogue that, despite presence of sugars and / or oligosaccharides (e.g., that are present as part of flavours such as powdered meat flavours) can be cooked without excessive soot formation.

[0013] The present invention also provides a process for manufacturing a meat analogue composition comprising, by weight of the meat analogue composition, a) at least 5 wt% vegan protein; b) monosaccharides, disaccharides and / or oligosaccharides in a total amount of at least 0.05 wt%; c) a non-proteinaceous gelling hydrocolloid other than methylcellulose in an amount of at least 2.0 wt%; the process comprising the steps of:

[0014] (i) providing hydrated vegan protein; and

[0015] (ii) admixing the hydrated vegan protein with the monosaccharides, disaccharides and / or oligosaccharides as well as the non-proteinaceous gelling hydrocolloid;

[0016] (iii) forming the mixture of the previous step into a meat analogue

[0017] The invention also provides a process for manufacturing a cooked and packaged meat analogue said composition comprising, by weight of the meat analogue composition. a) vegan protein b) flavour material, preferably meat flavour material, said flavour material providing a total amount of monosaccharides, disaccharides and / or maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose preferably whereby said non-proteinaceous gelling hydrocolloid comprises starch or a combination of starch and kappa-carrageenan and potassium ions,

[0018] Said process comprising the steps of:

[0019] (i) providing hydrated vegan protein;

[0020] (ii) admixing the hydrated vegan protein with the other ingredients; and

[0021] (iii) forming the mixture of the previous step into a meat analogue

[0022] (iv) cooking the meat analogue preferably at a temperature of at least 130°C

[0023] (v)) packaging the cooked meat analogue.

[0024] The invention also provides a process for manufacturing a cooked and packaged meat analogue said composition comprising, by weight of the meat analogue composition. a) vegan protein b) flavour material, preferably meat flavour material, said flavour material providing a total amount maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose preferably whereby said non-proteinaceous gelling hydrocolloid comprises starch or a combination of starch and kappa-carrageenan and potassium ions,

[0025] Said process comprising the steps of: (i) providing hydrated vegan protein;

[0026] (ii) admixing the hydrated vegan protein with the other ingredients; and

[0027] (iii) forming the mixture of the previous step into a meat analogue

[0028] (iv) cooking the meat analogue preferably at a temperature of at least 130°C

[0029] (v)) packaging the cooked meat analogue.

[0030] The invention also provides a process for manufacturing a cooked and packaged meat analogue said composition comprising, by weight of the meat analogue composition. a) vegan protein b) meat flavour material, preferably powdered meat flavour material, said flavour material providing a total amount of monosaccharides, disaccharides and / or maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose in whereby said non-proteinaceous gelling hydrocolloid preferably comprises starch,

[0031] Said process comprising the steps of:

[0032] (i) providing hydrated vegan protein;

[0033] (ii) admixing the hydrated vegan protein with the other ingredients; and

[0034] (iii) forming the mixture of the previous step into a meat analogue

[0035] (iv) cooking the meat analogue in a fryer at a temperature of at least 130°C for at least 15 s, combined with heating in an oven at a temperature of at least 130°C to reach a core temperature of at least 72°C

[0036] (v)) packaging the cooked meat analogue.

[0037] The invention also provides a process for manufacturing a cooked and packaged meat analogue composition said composition comprising, by weight of the meat analogue composition. a) at least 5 wt% vegan protein b) meat flavour material, preferably powdered meat flavour material, said flavour material providing a total amount of monosaccharides, disaccharides and / or maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose in whereby said non-proteinaceous gelling hydrocolloid comprises starch or a combination of starch and kappa-carrageenan, d) potassium ions, preferably in an amount of at least 0.01 wt%;

[0038] Said process comprising the steps of:

[0039] (i) providing hydrated vegan protein; (ii) admixing the hydrated vegan protein with the other ingredients; and

[0040] (iii) forming the mixture of the previous step into a meat analogue

[0041] (iv) cooking the meat analogue preferably at a temperature of at least 130°C

[0042] (v)) packaging the cooked meat analogue.

[0043] Thus, the present invention provides a meat analogue composition comprising:

[0044] - vegan protein in an amount of at least 5 wt% by weight of the composition;

[0045] - monosaccharides, disaccharides and / or oligosaccharides in a total amount of at least 0.05 wt% by weight of the meat analogue composition;

[0046] - a non-proteinaceous gelling hydrocolloid other than methylcellulose in an amount of at least 2.0 wt% by weight of the meat analogue composition.

[0047] The invention also provides a process for manufacturing a cooked and packaged meat analogue composition said composition comprising, by weight of the meat analogue composition. a) at least 5 wt% vegan protein b) meat flavour material, preferably powdered meat flavour material, said flavour material providing a total amount of maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose in whereby said non-proteinaceous gelling hydrocolloid comprises starch or a combination of starch and kappa-carrageenan, d) potassium ions, preferably in an amount of at least 0.01 wt%;

[0048] Said process comprising the steps of:

[0049] (i) providing hydrated vegan protein;

[0050] (ii) admixing the hydrated vegan protein with the other ingredients; and

[0051] (iii) forming the mixture of the previous step into a meat analogue

[0052] (iv) cooking the meat analogue preferably at a temperature of at least 130°C

[0053] (v)) packaging the cooked meat analogue.

[0054] Thus, the present invention also provides a meat analogue composition comprising:

[0055] - vegan protein in an amount of at least 5 wt% by weight of the composition;

[0056] - monosaccharides, disaccharides and / or oligosaccharides in a total amount of at least 0.05 wt% by weight of the meat analogue composition;

[0057] - a non-proteinaceous gelling hydrocolloid other than methylcellulose in an amount of at least 2.0 wt% by weight of the meat analogue composition. The present invention also provides a meat analogue composition comprising, by weight of the meat analogue composition:

[0058] - vegan protein;

[0059] - meat flavour material providing a total amount of monosaccharides, disaccharides and / or oligosaccharides of at least 0.05 wt% by weight of the meat analogue composition;

[0060] - a non-proteinaceous gelling hydrocolloid other than methylcellulose in an amount of at least 2.0 wt% by weight of the meat analogue composition.

[0061] Whereby said meat analogue is cooked and packaged.

[0062] The present invention also provides a meat analogue composition comprising, by weight of the meat analogue composition:

[0063] - vegan protein;

[0064] - meat flavour material providing maltodextrin in an amount of at least 0.05 wt% by weight of the meat analogue composition;

[0065] - a non-proteinaceous gelling hydrocolloid other than methylcellulose in an amount of at least 2.0 wt% by weight of the meat analogue composition.

[0066] Whereby said meat analogue is cooked and packaged.

[0067] The present invention also provides a meat analogue composition, comprising, by weight of the meat analogue composition: a) from 5 to 25 wt% vegan protein b) meat flavour material providing a total amount of monosaccharides, disaccharides and / or maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% of a non-proteinaceous gelling hydrocolloid other than methylcellulose in whereby said non-proteinaceous gelling hydrocolloid comprises starch or a combination of starch and a non-starch polysaccharide,

[0068] Whereby said meat analogue is cooked and packaged.

[0069] The present invention also provides a meat analogue composition, comprising, by weight of the meat analogue composition: a) from 5 to 25 wt% vegan protein b) powdered meat flavour material providing a total amount of monosaccharides, disaccharides and / or maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose in whereby said non-proteinaceous gelling hydrocolloid comprises unmodified starch or a combination of unmodified starch and kappa-carrageenan, d) potassium ions, preferably in an amount of at least 0.01 wt%;

[0070] Whereby said meat analogue is cooked in a fryer and an oven and packaged.

[0071] The present invention also provides a meat analogue composition, comprising, by weight of the meat analogue composition: a) from 5 to 25 wt% vegan protein b) powdered meat flavour material providing maltodextrin in an amount of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose in whereby said non-proteinaceous gelling hydrocolloid comprises unmodified starch or a combination of unmodified starch and kappa-carrageenan, d) potassium ions, preferably in an amount of at least 0.01 wt%;

[0072] Whereby said meat analogue is cooked and packaged.

[0073] The present invention provides the use of a non-proteinaceous gelling hydrocolloid other than methylcellulose to reduce or prevent soot formation when cooking a meat analogue composition.

[0074] Detailed Description

[0075] Definitions

[0076] As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise.

[0077] As used herein the term “comprise” and variations such as “comprises” or “comprising” encompasses the terms “consisting essentially of” and “consisting of”. Where the term “comprising” and variations such as “comprises” or “comprising” is used, the listed steps or options need not be exhaustive.

[0078] Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. The amount of ingredients of the meat analogue are expressed as wt% by weight of the meat analogue composition, unless indicated otherwise or clear from the context.

[0079] Numerical ranges expressed in the format “from x to y” are understood to include x and y.

[0080] Whenever components A and B are said to be present in a weight ratio of x:y, what is meant is that the concentration of component A in wt.% divided by the concentration of component B in wt.% equals x:y.

[0081] Ratios mentioned herein are based on weight / weight, unless indicated otherwise. Similarly, all percentages are percentages by weight unless otherwise indicated.

[0082] When multiple preferred ranges are described in the format “from x to y” for a specific feature, it should be understood that all ranges combining the different endpoints are also contemplated.

[0083] If, for a particular component, a range of 0% to y% or less than y% is recited, said component may be absent.

[0084] The term “meat analogue”, as used herein, refers to a food product resembling a real-meat product whereby at least 90 wt% of the protein is of non-animal origin. Preferably, a meat analogue is substantially free of egg white protein and dairy protein. Even more preferably a meat analogue is substantially free of animal protein. Even more preferably a meat analogue is substantially free of animal fat. Even more preferably a meat analogue comprises less than 0.1 wt% of ingredients derived from animals, more preferably less than 0.01 wt%. If a product is coated such as a nugget or schnitzel, the term “meat analogue composition” is understood to refer to the composition without the coating, i.e., only to the part of the product intended to mimic meat.

[0085] The term “vegan”, as used herein, in relation to a product, composition or an ingredient, refers to a product, composition or an ingredient that has not been derived from animals. Meat, eggs and dairy products are examples of products that are not vegan.

[0086] The term “vegan protein” as used herein refers to protein from a non-animal source like a plant protein, a fungal protein, a microbial protein, algae protein. It excludes protein from mammals, fish, crustacean, birds, etc. The term “textured vegan protein” or “TVP” as used herein refers to proteinaceous fibrous material that is obtainable by cooking an aqueous mixture of water, vegan protein concentrate (optionally vegan protein isolates) and optionally other ingredients in an extruder cooker and extruding the mixture. The extruded material is hydrated and can be used without further hydration as hydrated TVP. After extrusion the TVP may also be cut in chunks and dried. Typical examples of dried TVP include Response™ TVP’s from Solae (US), and Arcon™ TVP’s from ADM (US). Such dry irregular chunks are generally hydrated in the process of preparing a meat analogue. Some or all of the hydrated TVP may also be cut or ground for use in a meat analogue in e.g., meat grinder with a plate having 5 mm apertures.

[0087] The term “protein concentrate” as used herein refers to material having at least 60 wt% protein based on moisture free basis (mfb). In this context it is noted that the protein concentration of e.g. TVP is given as mfb unless indicated otherwise. Soy protein concentrates are prepared by removing soluble carbohydrate fraction as well as some flavor compounds from defatted soy meal. TVP is often made from protein concentrates.

[0088] The term “hardness” as used herein to characterise the hardness of hydrated TVP is measured as follows. 50 g of dehydrated TVP is soaked in 100 ml tap water of 20 °C for 120 min under vacuum. Subsequently the hydrated TVP is subjected to a 25% strain compression test (‘return- to-start’ test) by adding 20 gram of hydrated TVP to a PP plastic tub (VWR, Amsterdam, height 70 mm, bottom inner diameter 50 mm) and compressing it using a texture analyser (TA.XT Plus, Texture Technologies, Scarsdale, NY) fitted with a 50 kg load cell and 49 mm diameter plastic plunger. The probe approaches the sample at a speed of 1 mm / s, test speed is set at 1 mm / s, and post-test speed is 10 mm / s. The texture analyser starts recording after sensing more than 5 gram compression force (at a rate of 25 measurements per second). The measurement is repeated seven times to a total of eight compressions on the same sample to allow for a controlled compaction of the loose hydrated TVP particles. The maximum compression values of these eight measurements are captured and averaged. This sequence is performed in triplicate and results are averaged.

[0089] The term “dry” and “dried” as used herein when describing TVP particles refers to particles which have been dried to less than 15% moisture or preferably less than 10% moisture. TVP particles can be in several forms: chunks, ribbons, fibres, filaments. These forms are described below. The length refers to the largest dimension of a particle, which is measured by drawing a straight line from an outer edge of the particle through the centre of the particle to the opposite edge of the particle. The width largest dimension measured with a straight line perpendicular to the length line. Filaments are similar to threads, defined by a diameter and length. The length to diameter ratio is at least 10 and up to 1000 or longer. The width and thickness are about the same.

[0090] The term “protein fibres” as used herein refers to protein fibres which are generally greater than about 4 centimetres in length. The width of the protein fibres is generally from about 0.5 centimetres up to about 1 centimetre wide. The thickness of the protein fibres generally are less than about 1 centimetre.

[0091] The term "ribbon" as used herein refers to extruded protein in the form of ribbons, i.e. a flat rather than granular form: longer than wide, wider than thick, having length of 1- 3 cm, a thickness of 0.5-2 mm, a width of at 2.5 to 10 mm, a width to thickness ratio of 5 to 20 and length to width ratio of at least 2 to 12.

[0092] The term “chunk” refers to the form of the hydrated state of a protein particle, i.e. after hydration of e.g. dry TVP particles and mixing these to form the meat analogue. A chunk has the form of a more or less irregular granule. The length and width of the hydrated chunks preferably are generally 0.5 to 2 centimetre, preferably at least 60%, more preferably at least 80% of the number of hydrated chunks have length and width 0.5 to 2 centimetre and preferably a thickness being less than the width and between 0.3 to less than 2 centimetre. The singular and plural i.e., “chunk” and “chunks” are used interchangeably.

[0093] The term “processing-stable TVP” refers to chunks of TVP, with a certain volume after being subjected to the hydration and mixing typical in the manufacturing process. It is determined with the following procedure.

[0094] 1 . 50 gram of dry TVP chunk is mixed with 150 gram tap water in a vacuum bag. Vacuum is applied, and the TP chunk is left to hydrate in the sealed bag for 2 hours.

[0095] 2. The hydrated TVP chunk is transferred to a stainless steel bowl and the content is mixed for 15 minutes at position 1 using a Kenwood Chef orbital mixer with K-beater.

[0096] 3. Then 300 gram tap water is added to the stainless-steel bowl and mixed for another 30 seconds at position 1 .

[0097] 4. The sample is left to stand for an hour 5. After another 30 seconds mixing at position 1 , the content is transferred to a glass 500 ml Graduated Cylinder (Blaubrand, Wertheim, German)

[0098] After 1 hour the volume of the TP chunk sediment in the cylinder is recorded in ml (the “Sheared Volume”). The processing-stable TVP chunks have a Sheared Volume of at least 200 ml, preferably at least 250 ml, more preferably at least 300 ml, even more preferably 200 to 500 ml, still more preferably 250 to 500ml, still even more preferably 300-450 ml, as determined with the procedure above.

[0099] The term “soot residue” as used herein refers to the %wt of a meat analogue composition that forms as soot, as determined as follows.

[0100] 1. Around 20 g of raw meat analogue composition is formed into a ball and weighed accurately.

[0101] 2. The ball is placed in a pre-weighed stainless steel muffin baking cup.

[0102] 3. The baking cup is then placed in an oven preheated at 160 °C and allowed to cook for 2 minutes (core temperature of the ball reaches about 35 °C).

[0103] 4. The part-cooked ball is then removed from the baking cup, being careful to ensure that any residue is retained in the cup.

[0104] 5. The cup is then placed back into the oven and heating continued for 5 minutes or longer until the residue is dry.

[0105] 6. The mass of soot is then calculated by the increase in weight of the cup between steps 2 and 5.

[0106] 7. The soot residue is then calculated as the amount of soot in step 6 as a percentage of the total mass of the ball in step 1.

[0107] The term “substantially free” as used herein refers to e.g. ingredients which have not been added in amounts sufficient to have a specific function in the meat analogue. For example, if it is preferred that the meat analogue is free of oat protein it means that oat protein may be present in trace amounts perhaps as contamination of other protein material. In contrast, to situations where for example oat protein is one the main protein in a meat analogue to avoid soy protein. Typically, where a composition is substantially free of a component, it will comprise the component in an amount of no more than 0.01 wt%, preferably no more than 0.001 % and most preferably less than 0.0001 wt%.

[0108] The term “fat” as used herein refers to glycerides selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof. The term “fat” encompasses fats and oils, including those that are liquid at 20 °C and that are solid or semi-solid at 20 °C. The melting point of a fat can be determined according to ISO 6321 (2021). The term “liquid oil” as used herein refers to an oil that contains no solid at 20°C (N20 = 0%). The solid fat content at 20°C can be determined using ISO method ISO 8292-2:2008. The term “solid fat” as used herein refers to a fat that contains at least 20% solid fat at 20°C (N20 >20%).

[0109] As used herein, the term “oligosaccharide” refers to saccharide polymers comprising three to seventeen, preferably three to ten, monosaccharide units joined in glycosidic linkage.

[0110] As used herein, “gelling system” is used interchangeably with “non-proteinaceous gelling hydrocolloid other than methylcellulose”.

[0111] Meat-analogue composition

[0112] The meat analogue composition according to the invention is preferably a cooked meat analogue composition. Here “cooked” means that the complete meat analogue composition has been has been exposed to a temperature of at least 130°C, for example fried for about 30 s in a belt fryer at 160°C and / or held in an oven of at least 135°C to reach a core temperature of at least 72°C

[0113] Preferably the meat analogue composition is a fried composition. Preferably, the meat analogue composition is a minced-meat analogue composition. Preferably, the meat analogue composition is in the form of a burger, sausage, or meatball, most preferably a meatball. Preferably the meat analogue composition has the appearance similar to a cooked real-meat equivalent product, like a cooked real-meat burger, sausage or meatball, most preferably a meatball. Preferably the meat analogue composition is in the form of a burger, sausage, or meatball with a mass of from 5 to 300 g, more preferably of from 10 to 150 g and most preferably of from 15 to 70 g. Preferably the meat analogue composition is packaged, more preferably the meat analogue composition is packaged in a sealed container. Preferably the meat analogue composition is frozen after cooking.

[0114] The meat analogue composition preferably has a soot residue of less than 0.5 wt%, more preferably less than 0.4 wt%, even more preferably less than 0.3 wt% and most preferably from 0.2 to 0 wt%.

[0115] The meat analogue composition preferably has a water content of from 45 to 85 wt%, more preferably 56 to 80 wt%, more preferably still 60 to 75 wt% by weight of the total composition. The water content includes any water added to the composition as part of the moisture in any ingredients.

[0116] The meat analogue composition preferably comprises at least 5%, more preferably 5 to 35 wt% of vegan protein, more preferably 6 to 29 wt%, even more preferably 7 to 24 wt%, even more preferably 8 to 19 wt%, even more preferably 10 to 15 wt% by weight of the meat analogue composition. These levels refer to the total amount of protein present. These can be added as part of different ingredients. Most will be added as TVP and some may be added as e.g., binding agent. Preferably the vegan protein is selected from plant protein, algal protein, fungal protein, or microbial protein. Plant protein is preferably selected from legume protein. In particular, the meat analogue composition preferably comprises - at levels according to each of the ranges recited above- soy protein, pea protein, fungal protein, mung bean protein, algal protein, wheat protein, wheat gluten, lentil protein, faba bean protein, lupin protein, potato protein and combination thereof.

[0117] Preferably, at least 70 wt%, more preferably at least 80 wt%, even more preferably at least 90 wt%, even more preferably at least 95 wt%, even more preferably at least 99 wt% of the total amount of protein of the meat analogue composition is plant protein selected from legume protein, wheat protein, wheat gluten, oil seed protein and combinations thereof. Examples of legume proteins that can be used include soy protein, lentil protein, pea protein, faba bean protein, lupin protein and combinations thereof. Preferably, the plant protein is selected from soy, wheat, wheat gluten, pea and combinations thereof.

[0118] The meat analogue composition preferably comprises a binding agent to bind other ingredients of the meat analogue, e.g., to bind textured vegan protein particles. A suitable binding agent can be identified by titrating different binding agents against the cohesiveness and fracturability of the meat analogue composition. Preferably, the binding agent is selected from methyl cellulose, nontextured protein and combinations thereof. The meat analogue composition preferably comprises 1 to 10 wt% of binding agent, more preferably 2 to 8wt%, still more preferably 3 to 7 wt%, by weight of the total composition. Preferably, the binding agent comprises or is a combination of methyl cellulose, non-textured protein. The non-textured protein is preferably a vegan protein such as legume protein (e.g. from soy protein isolate, pea protein isolate, mung bean protein isolate) and other plant proteins like potato protein, zein, or an oleosin and combinations thereof. The non-textured protein may be added to the composition, for example, as a protein concentrate or isolate. The meat analogue composition preferably comprises 0.1 to 9 wt% of fibre, more preferably 0.2 to 7 wt%, even more preferably 0.3 to 6 wt% by weight of the total composition. Preferred examples of suitable edible fibre include but are not limited to psyllium fibre, citrus fibre, potato fibre, wheat fibre, bamboo fibre, oat fibre, barley bran, carrot fibre, corn bran, soluble dietary fibre, insoluble dietary fibre, pea fibre, rice bran, head husks, soy fibre, soy polysaccharide, wheat bran, wood pulp cellulose and combinations thereof. Preferably, the meat analogue composition comprises 0.3 to 6 wt% of fiber selected from psyllium fibre, citrus fibre, potato fibre, oat fibre and combinations thereof.

[0119] The meat analogue composition preferably comprises fat. Any food grade fat may be used. The fat may be a liquid oil or a solid fat or a combination thereof. Preferably the fat comprises liquid oil droplets. Preferably, the meat analogue composition comprises 0.5 to 25 wt% of fat, more preferably 1 to 20 wt%, most preferably 2 to 15 wt% by weight of the total composition. Preferably, at least 50% by weight of the total fat in the composition is liquid oil, more preferably at least 75 wt% and most preferably from 90 to 100 wt%. Preferred liquid oils include one or more of vegetable oil, an algal oil, sunflower oil, corn oil, soybean oil, palm fruit oil, palm kernel oil, safflower oil, flaxseed oil, rice bran oil, cottonseed oil, olive oil, canola (rapeseed) oil, coconut oil, and mango oil.

[0120] To obtain a meat analogue with the desired meat flavour, e.g. beef flavour, pork flavour, chicken flavour, fish flavour, ingredients like spices, sugar, yeast extract are not sufficient. While these may provide a spice flavour, sweetness respectively umami usually meat flavour material is used to impart the desired meat flavour to the meat analogue such as, beef flavour, pork flavour, meat flavour, fish flavour, and combinations thereof. The term “flavour material” as used herein is understood to refer to a flavour material comprising a carrier of monosaccharides, disaccharides and / or oligosaccharides such as maltodextrin. The term “flavour material” preferably excludes monosaccharides, disaccharides added as such in the process. Preferably, the flavour material is a meat flavour material, more preferably a powdered. meat flavour material. Most preferably, the flavour is a powdered. meat flavour material having maltodextrin carrier.

[0121] The meat analogue composition preferably comprises flavour material, preferably in an amount of 0.05 to 8 wt% of flavour material, more preferably 0.1 to 4 wt%, even more preferably 0.2 to 2 wt% by weight of the total composition. The term flavour material excludes spices, herbs, yeast extract. The meat analogue composition preferably comprises colouring agent, preferably 0.01 to 10 wt% of colouring agent, more preferably 0.05 to 5 wt%, even more preferably 0.1 to 3 wt% by weight of the total composition. Any food grade colouring agent to provide the desired colour may be used. Preferred are non-animal derived colouring agents like extracts, juices, powders from red or orange coloured fruit, vegetable, root. Examples include beet, bell pepper, pomegranate, mandarin, carrot and combinations thereof.

[0122] The meat analogue composition preferably comprises NaCI, preferably from 0.01 to 5 wt% of NaCI, more preferably 0.05 to 3 wt% of NaCI more preferably 0.1 to 2 wt% of NaCI, most preferably 0.3 to 1 .5 wt% by weight of the total composition. In addition, part of the NaCI may be replaced by KCI.

[0123] Textured vegan protein (TVP)

[0124] The meat analogue composition of the invention preferably comprises textured vegan protein in an amount of at least 5 wt% by weight of the composition. Preferably the amount of TVP is from 6 to 25 wt% by weight of the meat analogue composition, more preferably from 7 to 20 wt% by weight of the meat analogue composition.

[0125] Preferably, at least 50 wt% of the vegan protein in the meat analogue composition is in the form of TVP, more preferably from 60 to 100 wt%. Any vegan protein may be used for the TVP as described above. Typically, TVP particles are purchased as dry particles. To prepare a meat analogue, the dry TVP particles are typically hydrated with sufficient hydration solution to provide hydrated TVP particles. Whether the TVP is hydrated or not, the amounts of TVP recited herein relate to the vegan protein on a moisture-free basis.

[0126] When TVP is made from plant protein, the protein is preferably selected from legume protein. In particular, the meat analogue composition preferably comprises - at levels according to each of the ranges recited above- soy protein, pea protein, fungal protein, mung bean protein, algal protein, wheat protein, wheat gluten, lentil protein, faba bean protein, lupin protein and combination thereof. Preferably, the plant protein is selected from soy, wheat, pea and combinations thereof. Preferred TVP is made from legume protein containing material, in particular from soy and pea sometimes in combination with wheat protein, wheat gluten or oil seed protein like sunflower. TVP particles can be obtained from suppliers like Roquette™, ADM™, GoodMills Innovation™ and Solae™. Preferably at least part of the TVP present in the meat analogue composition comprises hydrated TVP chunks, preferably in amounts ranging from 30 to 100 wt% more preferably from 40 to 95 wt%, even more preferably from 50 to 85 wt%, even more preferably from 60 to 80 wt% by weight of the total TVP in the composition.

[0127] Preferably, at least part of the hydrated TVP in the meat analogue composition has a hardness of at least 300 g, more preferably at least 400 g, even more preferably from 300 to 2000 g, even more preferably from 350 to 1200 g, more preferably from 350 to less than 1000 g, more preferably 25 to 90 wt% of the TVP has said hardness. Examples of TVP having a hardness between about 350 and 1200g include Texta Pois™ 70 (Sotexpro) Extruded soya 9403 (Kerry), Response 4380 (Dupont), Textura™ 295900 Small, Arcon T158-125, (ADM), Tradcon™ T mini crunch (SojaProtein).

[0128] Preferably, at least part of the TVP is a processing-stable TVP chunk having a Sheared Volume of at least 200 ml, more preferably at least 250 ml, more preferably at least 300 ml, more preferably 200 to 500 ml, more preferably 250 to 500 ml, more preferably 300-450 ml.

[0129] Particular preferred are hydrated processing-stable TVP chunks having the ranges of Sheared Volume and ranges of hardness as described above. Particularly preferred are hydrated processing-stable TP chunks having a Sheared Volume of 250-500 ml and a hardness of 350 to 1200 g.

[0130] Examples of the preparation of suitable process-stable TVP chunks are described, for example, in WO 2022 / 144399 A, the disclosure of which is hereby incorporated by reference in its entirety.

[0131] Preferably, said hydrated processing-stable TP is a hydrated processing-stable TVP chunk present in those weight ranges, having said Sheared Volume and ranges of hardness. Preferably, said hydrated processing-stable TVP chunk comprise soy protein, wheat, pea protein and combinations thereof. Particularly preferred are hydrated processing-stable TP chunks resp TVP chunks having a Sheared Volume of 250-500 ml and a hardness of 350 to 1200 g and more preferably, a hardness of 350 to less than 1000 g.

[0132] Preferably at least 60%, more preferably at least 80% of the number of hydrated processingstable TVP chunks in the meat analogue according to the invention have a length of less than 2 cm. The length and width of the hydrated processing-stable chunks preferably are generally from 0.5 to 2 centimetre, preferably at least 60%, more preferably at least 80% of the number of hydrated processing-stable chunks have length and width 0.5 to 2 centimetre and preferably a thickness being less than the width and between 0.3 to less than 2 centimetre.

[0133] Saccharides

[0134] The meat analogue composition comprises monosaccharides, disaccharides and / or oligosaccharides in a total amount of at least 0.05 wt% by weight of the composition, preferably in an amount of from 0.06 to 7 wt%, more preferably from 0.07 to 5 wt% by weight of the composition.

[0135] At least part of the monosaccharides, disaccharides and / or oligosaccharides are preferably present as carriers for powdered flavour materials. More preferably at least 50 wt% by weight of total monosaccharides, disaccharides and / or oligosaccharides present in the composition are present as carriers for powdered flavour materials, even more preferably at least 75 wt% and most preferably from 80 to 100 wt%.

[0136] Some of the most effective carriers for flavour materials are oligomeric carriers. Thus, it is preferred that the monosaccharides, disaccharides and / or oligosaccharides comprise disaccharides and / or oligosaccharides in an amount of at least 50 wt% by weight of the monosaccharides, disaccharides and / or oligosaccharides, more preferably at least 75 wt%, more preferably still at least 90 wt% and most preferably from 95 to 100 wt%.

[0137] Additionally or alternatively, the meat analogue composition preferably comprises disaccharides and / or oligosaccharides in a total amount of at least 0.05 wt% by weight of the composition, preferably in an amount of from 0.06 to 7 wt%, more preferably from 0.07 to 5 wt% by weight of the composition.

[0138] Gelling system

[0139] The gelling system used in the present invention is a non-proteinaceous gelling hydrocolloid other than methylcellulose. The gelling system is present in the meat analogue composition in an amount of at least 2.0 wt% by weight of the meat analogue composition, preferably in an amount of from 2.7 to 20 wt% by weight of the meat analogue composition, more preferably in an amount of from 3 to 15 wt% and most preferably in an amount of from 3.5 wt% to 10 wt% by weight of the meat analogue composition. The gelling system is added in ungelatinised form before the cooking step. Without wishing to be bound theory it is hypothesized that this allows the gelling system to gelatinize when the gelation temperature is crossed during the cooking step and allowing it to bind other ingredients Accordingly, the term gelling system excludes pre-gelled particles. Pregelled particles may be added to meat analogues such as disclosed in US 2017 / 0105438. Such pre-gelled particles cannot provide binding.

[0140] Preferably the gelling system is a vegan non-proteinaceous gelling hydrocolloid other than methylcellulose. Preferably the gelling system comprises or is one or more polysaccharides. The polysaccharide may be starch and / or a non-starch polysaccharide. Preferably, the non- proteinaceous gelling hydrocolloid comprises starch or a combination of starch and kappa carrageenan and potassium-ions, preferably said starch being an unmodified starch. These preferred hydrocolloids not only provided less soot but also increased the yield of the process. Where the gelling system comprises starch, the starch may be chemically modified and / or physically modified. Preferably the gelling system comprises unmodified starch, also referred to as native starch. There is no limit to the origin of the starch that can be used provided that it forms a gel in the cooked meat analogue composition. Preferred examples are maize starch, tapioca starch and / or potato starch. Potato starch is the preferred starch, especially native potato starch such as NOVATION® Uno 190 from Ingredion.

[0141] Where the gelling system comprises non-starch polysaccharide, there is no limit to the origin of the polysaccharide that can be used provided that it forms a gel in the cooked meat analogue composition and is not a methylcellulose. Suitable polysaccharides include, for example, agar and / or anionic polysaccharides. Preferred polysaccharides are anionic polysaccharides such as alginate, carrageenan, gellan gum, pectins and combinations thereof. Preferably the gelling system comprises carrageenan, more preferably kappa carrageenan, iota carrageenan or a combination thereof. The most preferred anionic polysaccharide is kappa carrageenan. Anionic polysaccharides typically require specific cations in order to form gels. In particular kappa carrageenan forms gels in the presence of potassium ions. Therefore, the meat analogue composition preferably comprises potassium ions in an amount of at least 0.01 wt% by weight of the meat analogue composition, more preferably at least 0.03 wt%, more preferably at least 0.05 wt% and preferably from 0.01 to 3 wt%, more preferably 0.03 to 2 wt%, and. most preferably 0.05 to 1 wt%.

[0142] Preferably the gelling system comprises or is a combination of starch and anionic polysaccharide, more preferably starch and carrageenan, even more preferably starch and carrageenan in a weight ratio of starch to carrageenan (starch : carrageenan) of at least 1 :1 , more preferably 2:1 to 10:1.

[0143] Preferably the gelling system comprises or is: starch in an amount of from 0.5 to 15 wt% by weight of the meat analogue composition, more preferably, 1 to 10 wt%, even more preferably 2 to 7 wt%; and / or carrageenan in an amount of from 0.1 to 5 wt% by weight of the meat analogue composition, more preferably 0.3 to 3 wt%, even more preferably 0.5 to 2 wt%.

[0144] Preferably, the gelling system comprises or is: 0.5 to 15 wt% of starch and / or 0.3 to 3 wt% of kappa carrageenan.

[0145] Preferably, the gelling system comprises or is: 1 to 10 wt% of starch and / or 0.3 to 3 wt% of kappa carrageenan.

[0146] Preferably the gelling system comprises or is: unmodified starch in an amount of from 0.5 to 15 wt% by weight of the meat analogue composition, more preferably, 1 to 10 wt%, even more preferably 2 to 7 wt%; and / or carrageenan in an amount of from 0.1 to 5 wt% by weight of the meat analogue composition, more preferably 0.3 to 3 wt%, even more preferably 0.5 to 2 wt%.

[0147] Preferably, the gelling system comprises or is: 1 to 10 wt% of unmodified starch and / or 0.3 to 3 wt% of kappa carrageenan.

[0148] The gelling as described above is preferably used to reduce or prevent soot formation when cooking the meat analogue composition.

[0149] Process

[0150] The meat analogue composition as described above may be manufactured by any suitable process but is preferably manufactured by a process comprising the steps of:

[0151] (i) providing hydrated vegan protein;

[0152] (ii) admixing the hydrated vegan protein with the monosaccharides, disaccharides and / or oligosaccharides as well as the non-proteinaceous gelling hydrocolloid; and

[0153] (iii) forming the mixture of the previous step into a meat analogue (iv) cooking the meat analogue at a temperature of at least 130°C for at least 15 s, preferably in a fryer and / or oven

[0154] (v)) packaging the cooked meat analogue.

[0155] As described above, preferably at least 50 wt% of the vegan protein is present in the form of textured vegan protein.

[0156] The hydrated textured vegan protein may be provided in step (i) by incubating dry TVP with water or an aqueous solution. Alternatively, the TVP may be hydrated during the cooking and extrusion process by which the vegan protein is texturized, and the extruded TVP used without drying.

[0157] In step (ii) the hydrated vegan protein is combined with further ingredients including the monosaccharides, disaccharides and / or oligosaccharides as well as the gelling system. Preferably at least part of the monosaccharides, disaccharides and / or oligosaccharides is provided as carrier for the flavour materials added in step (ii). The mixture may then be formed into a meat analogue of the desired shape preferably such as a meat ball, patty, sausage or any other usual shape for a meat analogue.

[0158] The meat analogue composition is preferably cooked after step (iii) to provide a cooked meat analogue composition. Here “cooked” means that the meat analogue composition has been exposed to a temperature of at least 130°C preferably in a fryer and / or oven for at least 15s. The meat analogue may be fried or heated in an oven until a core temperature of at least 72°C is obtained. It may also be cooked in an fryer followed by a cooking step in an oven or vice versa. Preferably cooking comprises at least frying at a temperature of at least 150°C for at least 15 s to 2 min, most preferably followed by heating in an oven at a temperature of at least 130°C to reach a core temperature of at least 72°C. The time in the fryer and the oven will depend on the exact temperature and dimensions of the meat analogue and can be routinely determined by the skilled person in the art. The following times may be helpful as a guidance. The frying time may be for at least 15s and preferably at most 2 min, preferably between 15 sec and 90 sec. The oven time and may be for at least 5 min and preferably at most 20 min, preferably between 6 and 15 min. Larger meat analogues may be heated in an oven at 175°C for 14 min. The frying temperature is preferably between 130 and 180°C, more preferably between 140 and 175°C, most preferably between 150 and 170°C. The oven temperature is preferably between 120 and 190°C more preferably between 130 and 180°C,

[0159] Preferably the cooking comprises frying the meat analogue composition, for example in a continuous process such as a belt fryer. The cooking preferably comprises further roasting and / or baking the fried meat analogue composition. Following cooking, it is preferred that the meat analogue composition is packaged, preferably in a sealed container. Additionally or alternatively, it is preferred that the meat analogue composition is frozen following cooking.

[0160] The invention also provides a process for manufacturing a cooked and packaged meat analogue said composition comprising, by weight of the meat analogue composition. a) from 5 to 25 wt% vegan protein b) 0.1 to 8 wt% of powdered flavour material, preferably powdered meat flavour material, said flavour material providing a total amount of monosaccharides, disaccharides and / or maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose in whereby said non-proteinaceous gelling hydrocolloid comprises unmodified starch or a combination of unmodified starch and kappa-carrageenan, d) potassium ions in an amount of 0.01 to 1 wt%

[0161] Said process comprising the steps of:

[0162] (i) providing hydrated vegan protein;

[0163] (ii) admixing the hydrated vegan protein with the other ingredients; and

[0164] (iii) forming the mixture of the previous step into a meat analogue

[0165] (iv) cooking the meat analogue in a fryer at a temperature of at least 130°C for at least 15 s, preferably in combination with heating in an oven at a temperature of at least 130°C to reach a core temperature of at least 72°C

[0166] (v)) packaging the cooked meat analogue.

[0167] The various features of the present invention referred to in individual sections above apply, as appropriate, to other sections mutatis mutandis. Consequently, features specified for the meat analogue composition may be combined with features specified for the process and vice versa.

[0168] The following examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse.

[0169] Examples

[0170] Vegan meatballs were prepared according to the different compositions as described in Table 1. The total amount of TVP in each composition was 9.03% by weight of the composition. Composition 1 comprised potato starch and carrageenan as non-proteinaceous gelling hydrocolloid other than methylcellulose . Composition 2 comprised native potato starch as a non- proteinaceous gelling hydrocolloid other than methylcellulose. All ingredients were sourced from the Netherlands unless stated otherwise. TABLE 1

[0171] 1. Hydrated TVP with 69 wt% soy protein (dry weight) (ADM USA) process-stable chunks as described in WO 2022 / 144399 A.

[0172] 2. Hydrated TVP (67.5 wt.% protein, 10.9 wt.% fibre, 6.6 wt.% carbohydrate, 0 wt.% fat based on dry weight) (Solbar, China) ground to in a meat grinder with holes of 5 mm diameter 3. Methocel Bind 250 (Dupont, Belgium)

[0173] 4. Novation Uno 190 (Ingredion, Germany)

[0174] 5. Welco Gelform 1263 (Welding, German) - Eucheuma seaweed extract containing a mixture of kappa and iota carrageenan (95%) with potassium chloride and maltodextrin. 6. Includes a blend of about 0.3wt% beef-type flavour material on saccharide carriers. Total amount of maltodextrin and sugars in the carriers was about 0.15 wt% by weight of the total meat analogue composition.

[0175] All ingredients were combined in a paddle mixer (without heating) as follows:

[0176] Group 1 ingredients were added to the paddle mixer and mixed at 15 rpm for 30 s.

[0177] Group 2 ingredients were then added to the mixer and mixing continued until evenly distributed (about 1 minute).

[0178] Group 3 ingredients were then added and mixed for another minute.

[0179] Group 4 ingredients were then added and mixed for a further 6 minutes.

[0180] Group 5 ingredients were then added and mixed for a further 2 minutes

[0181] Group 6 ingredients were finally added and all ingredients mixed for a further 10 minutes.

[0182] Each mixture was formed into meatballs having an individual mass of 18.5 g. The meatballs were then cooked on an industrial line wherein the meatballs were passed through a belt fryer at 160 °C for 30 s before being held in an oven at 135°C for 9 minutes.

[0183] During cooking of the meatballs made with composition A there was significant buildup of soot in the fryer which required frequent cleaning. In contrast, cooking of meatballs made with composition 1 showed a significant reduction in the amounts of soot formed in the fryer.

[0184] To determine the decrease in soot formation in meat balls of compositions 1 and 2 compared to those of composition A, the soot residue was measured as described above. The soot residue was found to be decreased by more than 80% in composition 1 (less than 0.2 wt%) compared to comparative composition A and by about 78% in composition 2. Surprisingly also the yield was improved compared to Composition A. That is the weight of the cooked product according to the invention was higher than the weight of Composition A.

Claims

Claims1. A process for manufacturing a cooked and packaged meat analogue said composition comprising, by weight of the meat analogue composition. a) vegan protein b) meat flavour material, said flavour material providing a total amount of monosaccharides, disaccharides and / or maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose,Said process comprising the steps of:(i) providing hydrated vegan protein;(ii) admixing the hydrated vegan protein with the other ingredients; and(iii) forming the mixture of the previous step into a meat analogue(iv) cooking the meat analogue preferably at a temperature of at least 130°C(v)) packaging the cooked meat analogue.

2. The process as claimed in claim 1, whereby least part of the monosaccharides, disaccharides and / or maltodextrin are present as carriers in the flavour material preferably said meat flavour material is powdered meat flavour material.

3. The process as claimed in claim 1 or claim 2, wherein the meat flavour material provides at least 0.05 wt% of maltodextrin by weight of the meat analogue composition.

4. The process as claimed in any one of the preceding claims, wherein cooking step comprises cooking the meat analogue in a fryer at a temperature of at least 130°C.

5. The process as claimed in any one of the preceding claims, wherein cooking step comprises cooking the meat analogue in an oven at a temperature of at least 130°C.

6. The process as claimed in any one of the preceding claims, wherein cooking step comprises the cooking step according to claim 4 followed by the cooking step according to claim 5.

7. The process as claimed in any one of the preceding claims, wherein the non-proteinaceous gelling hydrocolloid other than methyl cellulose comprises starch, preferably potato starch.

8. The process as claimed in any one of the preceding claims, wherein the non-proteinaceous gelling hydrocolloid comprises an anionic polysaccharide, preferably carrageenan, more preferably kappa-carrageenan and potassium-ions.

9. The process as claimed in claim 7 wherein the non-proteinaceous gelling hydrocolloid comprises starch or a combination of starch and kappa carrageenan and potassium-ions, preferably said starch being an unmodified starch.

10. The process as claimed in any one of the preceding claims, wherein the composition additionally comprises 2 to 8 wt% of a binding agent selected from methyl cellulose, nontextured protein and combinations thereof.

11. A meat analogue composition comprising, by weight of the meat analogue composition. a) vegan protein b) meat flavour material, said flavour material providing a total amount of monosaccharides, disaccharides and / or maltodextrin of at least 0.05 wt% by weight of the meat analogue composition; c) at least 2.0 wt% a non-proteinaceous gelling hydrocolloid other than methylcellulose,Whereby said meat analogue is cooked, preferably at a temperature of at least 130°C and packaged.

12. A meat analogue composition according to claim 11 wherein the meat analogue has been cooked in a fryer and in an oven.

13. A meat analogue composition according to claim 11 or claim 12 wherein the non- proteinaceous gelling hydrocolloid other than methyl cellulose comprises 1 to 10 wt% starch, preferably potato starch, by weight of the meat analogue composition.

14. A meat analogue composition according to any one of claims 11 to 13 wherein the non- proteinaceous gelling hydrocolloid other than methyl cellulose comprises 1 to 10wt% unmodified starch, 0.3 to 3 wt% kappa carrageenan and at least 0.01wt% potassium ions, all by weight of the meat analogue composition.

15. A meat analogue composition obtainable from a process as claimed in any one of the preceding claims.

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