Meat analogue

Abstract

The present invention relates to a method for the preparation of a meat analogue composition providing a fibrous-like structure said method comprising the steps of mixing the relevant components; heating the mixture from room temperature to 140°C and above in a tubular heat exchanger; cooling the mixture under shearing to room temperature; and obtaining the meat analogue composition having a fibrous structure; and optionally aseptically filling the mixture in a container.

Description

[0001] MEAT ANALOGUE

[0002] Technical field of the invention

[0003] The present invention is related generally to a method for the preparation of a meat analogue composition providing a fibrous-like structure and particularly to a vegan meat analogue prepared by said method.

[0004] Background Art

[0005] The growing global population demands a significant increase in production of protein foods, such as meat products. However, production of meat products has a substantial impact on the environment since it requires a large amount of water, land use and energy. As sustainability is becoming increasingly important to consumers, in combination with ethical aspects and health concerns, a promising solution for these concerns is the partial or total replacement of meat proteins in the human diet with plant proteins.

[0006] Veganism is steadily growing throughout the world and means refraining from the use or consumption of animal products. Vegan food does not contain any animal- derived components, animal products or by-products. Thus, vegan food only contains plant-based components. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances.

[0007] However, even if the veganism is growing, only a relatively small fraction of the world population chooses meat analogues as it is not considered as tasty, healthy and nutritious as real meat. But there is an increase in the market for meat analogues. In 2016, the Swedish market’s annual market growth in meat analogues was between 5-10% and the global market is expected to continue to grow 10-fold from 2019 to 2029. The early forms of meat analogues in the 1960’s was focused primarily around soy, but have since then expanded to a variety of other plant proteins. For a substantial increase in the market for meat analogues the resemblance of these products in terms of texture, taste, appearance, and smell is essential.

[0008] As texture is such an important property of meat there has been a large interest in imitating the structure of meat, especially the fibrous structure. One structuring technique is by fermentation, where the fibrous elements can be grown by cell culturing or biomass production. The structure obtained is good but the production is time-consuming and therefore costly. Another fermentation technique is to produce a filamentous fungi, which has been made under the brand name Quorn. This way to produce a meat analogue has been a commercial success, but the process is relatively intensive in its use of resources and energy.

[0009] The most used commercial technique for obtaining meat analogues is extrusion. In low-moisture extrusion flours and concentrates are mechanically processed to texturized vegetable proteins (TVP). They are dry and expanded products that can be moisturized afterwards. In high moisture extrusion (HME), however, the moisture content is above 50%, meat-like fibrous structure from plant proteins can be obtained. In the long cooling die of the high moisture extruder, the moisture, temperature, pressure, and shear are varied to plasticize and texturize the plant proteins, which can result in a stabilized three-dimensional network. This process is relatively energy intensive and the capacity is relatively restricted.

[0010] W02020 / 208548 discloses a protein emulsion. The protein emulsion comprises insoluble particles, which is a mineral material or an organic material selected from bone meal, cartilage meal, crustacean shell, ground sea fish shell or egg shell. Accordingly, the protein emulsion disclosed herein is non-vegan. Through extrusion followed by cooling, the protein emulsion can be used to form a meat analogue.

[0011] Other techniques use a shear force to direct structure formation or aggregation of biopolymers resulting in an anisotropic structure on a micrometre scale. The prerequisites is a two-phase system, one continuous and one dispersed phase, where the dispersed phase after shearing align in one direction. After solidification the fibrousness originates from a continuous phase, usually proteins, that is disrupted by a dispersed , deformed weak phase. This technique has been used in shear cell technology, which is based on a well-defined shear flow deformation that can produce fibrous products. However, this technique has been only successful up to pilot scale.

[0012] WO2019 / 088834 discloses a meat analogue, and a method for producing said meat analogue. The method includes a step of producing fibers in a complex with carboxy methyl cellulose (CMC) under acidic conditions.

[0013] WO2022 / 203578 discloses a meat analogue composition comprising 2 to 25 % by weight of a fat composition, 5 to 30 % by weight a non-animal protein and 30 to 70 % by weight of water, wherein the fat composition comprises an inter-estehfied blend of vegetable oil and a fully hydrogenated vegetable oil.

[0014] Thus, there is an unmet need for methods for sustainable large-scale production of tasty plant-based meat analogues with meat-like properties.

[0015] Summary of the invention

[0016] It has surprisingly been provided according to the present invention a vegan meat analogue which is an excellent substitute for meat. The meat analogue has similar properties to conventional meat, and the production process does not suffer from the drawbacks associated with the existing methods known for production of meat analogues especially with regard to capacity.

[0017] The present invention is related, in one aspect, to a method for the preparation of a meat analogue composition providing a fibrous-like structure, said method comprising the steps of;

[0018] - mixing the components; potato protein alone or potato protein in combination with at least one more vegetable protein in an amount adding up to 15 - 30 % by weight; at least one vegetable fiber in an amount of 0.5 - 4 % by weight; at least one vegetable oil in an amount of 0.5 - 3 % by weight; at least one pH regulating agent; optionally maltodextrin having a low DE in an amount of 0.5 - 3 % by weight; and water adding up to 100 % by weight;

[0019] - heating the mixture from room temperature to 140°C and above in a tubular heat exchanger;

[0020] - cooling the mixture under shearing to room temperature; and

[0021] - obtaining the meat analogue composition having a fibrous structure; and

[0022] - optionally aseptically filling the mixture in a container.

[0023] The present invention also relates, in another aspect, to a meat analogue composition having a fibrous-like structure obtainable by the method as described above.

[0024] In a further aspect, the present invention relates to the use of the meat analogue as defined herein as a replacement for animal meat in different kind of foods. Figures

[0025] Figure 1 shows a schematic overview of the visual fibrosity scale, herein referred to in order to describe the degree of fiber formation.

[0026] Figure 2A shows a HT-RVA graph for potato slurries with different concentrations from example 1A.

[0027] HT-RVA graph of Pt at varying concentrations, 25%, 18.75% and 12.5% (w / w). The straight lines show the change of the temperature over time.

[0028] Figure 2B shows a HT-RVA graph for different protein slurries from example 1 B.

[0029] Results from example 1 B. HT-RVA graph of different proteins, Pt, Pe and Sy at 25% (w / w). The straight lines show the change of the temperature over time.

[0030] Figure 3A)-E) shows the results from example 2, i.e., the test of different heating temperatures and its influence on the fiber formation.

[0031] Figure 4A)-P) shows the results from example 3 i.e., the test of different time- temperature-combinations.

[0032] Figure 5A)-B) shows the results from example 4, i.e., the test of different pH and its influence on the fiber formation.

[0033] Figure 6A)-I) shows the results from example 5, i.e., the test of addition of low DE maltodextrin and its influence on the fiber formation.

[0034] Figure 7A)-G) shows the results from example 6.1 , i.e., the test of potato fiber and its influence on the fiber formation.

[0035] Figure 8A)-G) shows the results from example 6.2, i.e., the test of pre-hydrated potato fibers and its influence on the fiber formation of the meat analogue.

[0036] Figure 9A)-D) shows the results from example 7.1 , i.e., the test of fada bean protein concentrate and its influence on the meat analogue fiber formation.

[0037] Figure 10A)-E) shows the results from example 7.2, i.e., the test of minimal prehydration time of a protein concentrate for fiber formation.

[0038] Figure 11A)-D) shows the results from example 7.3, i.e., the test of different concentrations of potato protein and fada bean protein and its influence on the meat analogue composition.

[0039] Figure 12 shows a schematic overview of the process steps described in example 8. Figure 13: High shear mixer and TV displaying the mixing process inside.

[0040] Figure 14 shows the meat analogue structure coming out as a “sausage” before switching to the shredder.

[0041] Figure 15: shows a photo of a shredder.

[0042] SUBSTITUTE SHEET (Rule 26) Figure 16. shows shredded meat analogues at (A) 2% maximum speed, (B) 3% maximum speed, (C) and 20 Hz.

[0043] Figure 17. shows set-up for the Bag-in-Box filling.

[0044] Figure 18. shows average maximum tensile stress and tensile strain

[0045] Figure 19. shows photos of the meats (raw pork, cooked pork and meat anlogue) cut into two directions

[0046] Definitions

[0047] By the term “degree of visual fibrosity” it is herein meant the appearance of a product, and in particular the visual degree of fibrosity. The degree of visual fibrosity is based on a 3-point scale, wherein a point 1 means that the product has a form of a paste / gel, i.e. , no or very little tendency to fibers. Point 2 means that the product is somewhat textured, i.e., tendency to a fibrous texture, and has more of a solid consistency. Point 3 means that the product has a clear visual fibrous texture. The fibers are clearly visible. (See Figure 1 ). Thus, the phrase “fibrous-like structure” as used throughout the text means that the product has from a visual point of view clear fibers and categorized as a “3” in the scale as disclosed in Fig. 1.

[0048] Detailed description of the invention

[0049] In particular, the present invention is related to a method for the preparation of a meat analogue composition providing a fibrous-like structure, said method comprising the steps of;

[0050] - mixing the components; potato protein alone or potato protein in combination with at least one more vegetable protein in an amount adding up to 15 - 30 % by weight; at least one vegetable fiber in an amount of 0.5 - 3 % by weight; at least one vegetable oil in an amount of 0.5 - 3 % by weight; at least one pH regulating agent; optionally maltodextrin having a low DE in an amount of 0.5 - 3 % by weight; and water adding up to 100 % by weight;

[0051] - heating the mixture from room temperature to 140°C and above in a tubular heat exchanger;

[0052] - cooling the mixture under shearing to room temperature; and

[0053] - obtaining the meat analogue composition having a fibrous structure; and - optionally aseptically filling the mixture in a container.

[0054] The specific combination of technical features of the vegan meat analogue as prepared according to the method provides beneficial features such as appearance in terms a fibrous-like structure. The specific combination of technical features also provides a juicy meat analogue composition. Using potato as protein source is also beneficial from a sustainability perspective since it is the crop that gives the most food per cultivated area. The source of potato can be pre-treated and provided in the form of potato flakes. It can also be provided in the form of whole potato and / or potato cubes which have been heat treated.

[0055] The potato protein or potato protein in combination with at least one more vegetable protein as used in the method is present in an amount of 15 - 30 % by weight, for example 6-26% by weight. For example, the potato protein alone or potato protein in combination with at least one more vegetable protein is present in an amount of 7.5, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 18,75, 19, 20, 21 , 22, 23, 24 or 25, 26, 27, 28 or 29 % by weight.

[0056] The said at least one more vegetable protein as used in the method may be selected from the group consisting of soy protein, fada bean protein and pea protein.

[0057] According to one embodiment of the present invention, the composition comprises potato protein in combination with at least one more vegetable protein which are potato protein and pea protein, or potato protein and fada bean protein, or potato protein and soy protein. The composition may also comprise for instance three or four or more proteins. In addition, any other vegetable protein not specifically mentioned here may also be used.

[0058] According to yet another embodiment of the present invention, the potato protein is present alone in an amount of at least 15 % by weigh. The potato protein may also be present in combination with another protein in an amount adding up to about 30 % by weight. This combination has shown surprisingly good ability to form a fibrous meat like structure.

[0059] The vegetable protein may be a concentrate or an isolate or a mixture thereof. The term concentrate usually refers to a protein ingredient with 60-75 weight-% protein content, while the term isolate usually refers to a protein ingredient with at least 90 weight-% protein content, e.g. 80-90 % by weight. In another embodiment the vegetable protein may be present in a protein concentrate with an even lower protein content, e.g 30 - 60 % by weight. In such cases, the protein isolate may for instance contain fiber as well. In such embodiment, separate addition of fiber is not required. This is further discussed in example 7. Moreover, the vegetable protein may be in the form of a dry powder, a liquid or any other suitable formula.

[0060] The at least one vegetable fiber may be a hydrated fiber selected from the group consisting of hydrated potato fiber, hydrated chicory fiber, hydrated fada bean fiber and any combination thereof. Hydrated fibers, compared to non-hydrated fibers are more functional, and therefore better at forming fibrous structures, see example 6. As can be seen in table 18 the hydration of the fibers, i.e. , potato fibers has a huge impact on the outcome. Also when using very low concentration of fibers (0.5 % w / w) results in a fibrous product when pre-hydrated. The at least one vegetable fiber is present in an amount of 0.5 - 3 % by weight, e.g. 1 , 1.5, 2, 2.5 % by weight.

[0061] The meat analogue composition may have a pH within the range 6.5-8, such as a pH of 6.5, 7, 7.5 or 8. The pH is regulated by adding at least one pH regulating agent (also named buffers herein). Any pH regulating agent ordinary for consumption may be used, examples of pH regulating agents are HCL, Na2HPO4- NaH2PO4 and K2HPO4 - KH2PO4. The pH may have impact on the colour of the meat analogue. Moreover, a too low pH (such as pH 5.0 or lower) may have a negative impact on the formation of solid fibrous products.

[0062] The at least one vegetable oil is present in an amount of 0.5 - 3 % by weight e.g. 1 , 1.5, 2, 2.5 % by weight. Examples of different vegetable oils that may be used are rapeseed oil, olive oil, maize oil, sunflower oil, soybean oil, coconut oil, peanut oil, sesame oil, linseed oil, avocado oil, walnut oil, pistachio oil, and hazelnut oil. Any other type of plant-based oil may be used.

[0063] The meat analogue prepared according to the method may also comprise additional components such as sugar or salt to influence the final taste of the final meat analogue. The sugar may be selected from the group consisting of a monosaccharide such as glucose, fructose or galactose, a disaccharide such as sucrose, or maltose, and a polyol, i.e. a sugar alcohol such as mannitol, sorbitol, or xylitol. The added sugar or salt may conceal an undesirable taste. Smaller amounts of potato flakes is also present in the meat analogue composition due to the used potato emulsion as used in the experiments. However, such smaller amounts do not influence the formation of fibrous-like structure in the meat analogue.

[0064] The meat analogue prepared according to the method may optionally comprise maltodextrin having a low DE in an amount of 0.5 - 3 % by weight, e.g. 1 , 1 .5, 2, 2.5 or 3 % by weight, said maltodextrin having a low dextrose equivalent (DE) such as 1 -5 DE such as 1 , 2, 3, 4 or 5 dextrose equivalents.

[0065] According to one preferred embodiment, the present invention relates to a method for the preparation of a meat analogue composition, said method comprising the steps of;

[0066] - mixing the components; potato protein alone or potato protein in combination with at least one more vegetable protein in an amount adding up to 15 - 25% by weight; at least one vegetable fiber in an amount of 1 - 2 % by weight; at least one vegetable oil in an amount of 1 - 2 % by weight; optionally maltodextrin having a low DE in an amount of 1 - 2 % by weight; at least one pH regulating agent; and water adding up to 100 % by weight;

[0067] - heating the mixture from room temperature to 140°C and above in a tubular heat exchanger;

[0068] - cooling the mixture under shearing to room temperature; and

[0069] - obtaining the meat analogue composition having a fibrous structure; and

[0070] - optionally aseptically filling the mixture in a container.

[0071] The meat analogue composition prepared according to the method comprises a fibrous-like structure and has an Anisotropic Index (Al) of above about 1 .5 e.g. 1 .6, 1.7, 1.8, 1.9, 2.0 or above.

[0072] The present invention discloses an inventive method for preparation of a meat analogue composition. In particular, the invention relates to a well-defined shear force under production to make a vegan meat analogue with fibrous structure. One aspect of the present invention relates to a method for the preparation of a meat analogue composition providing a fibrous-like structure, said method comprising the steps of;

[0073] - mixing the components; potato protein alone or potato protein in combination with at least one more vegetable protein in an amount adding up to 15 - 30 % by weight; at least one vegetable fiber in an amount of 0.5 - 4 % by weight; at least one vegetable oil in an amount of 0.5 - 3 % by weight; at least one pH regulating agent; optionally maltodextrin having a low DE in an amount of 0.5 - 3 % by weight; and water adding up to 100 % by weight;

[0074] - heating the mixture from room temperature to 140°C and above in a tubular heat exchanger;

[0075] - cooling the mixture under shearing to room temperature; and

[0076] - obtaining the meat analogue composition having a fibrous-like structure; and

[0077] - optionally aseptically filling the mixture in a container after shredding.

[0078] The method disclosed herein can be performed in a common tubular heat exchanger for instance a Tetra Therm Aseptic CHE. Thus, the method does not require a new construct of apparatus. Any type of tubular heat exchanger may be used that can resist higher pressures such as 20, 25, 30, 35, 40 bars and above.

[0079] The vegetable fibers according to the method may have been subjected to hydration prior to addition. As discussed earlier, hydrated fibers, compared to non-hydrated fibers are more functional, and therefore better at forming fibrous structures.

[0080] The method as disclosed herein may be a large-scale preparation method. The method disclosed herein has also shown to work with high capacity, for example a capacity of 2 tons / hour.

[0081] In the method as disclosed herein, the step of heating at about 140°C and above takes place for at least 5 minutes, such as for 6, 7, 8, 9, 10 minutes or more, in a tubular heat exchanger. Thereafter, cooling the mixture under shearing to room temperature is performed, shearing may be done under laminar flow.

[0082] According to one aspect of the method as disclosed herein, the container is an aseptic bag-in-box. The use of an aseptic bag-in-box is particularly suitable for storage of the obtained meat analogue composition having a fibrous-like structure. The use of an aseptic bag-in-box for packaging the meat analogue enables transportation of larger volumes, and due to the formula, the consumer can choose self what to do with the product, i.e., into which format the meat analogue should be. The meat analogue according to the present invention could for example be served as a pulled-pork-like format. The product obtained by the inventive method may also be a component of a meat like hybrid product.

[0083] Furthermore, one aspect of the present invention relates to the use of the meat analogue as defined herein as a replacement for animal meat in different kind of foods. The replacement may be for any of the regularly used meat such as pork, chicken, beef. The meat analogue may also be used in a meat like hybrid product. In addition, in a further aspect, there is provided a meat analogue composition having a fibrous-like structure obtainable by the method described above.

[0084] It is noted that, as used in this specification and the appended claims, the singular forms “a”, “an”, and “the” also include plural referents unless the context clearly dictates otherwise. As used herein, when the term “about” or “approximately” is used in relation to a numerical value, it is to be interpreted as a range of ± 10 %, such as ± 9 %, such as ± 8 %, such as ± 7 %, such as ± 6 %, such as ± 5 %, such as ± 4 %, such as ± 3 %, such as ± 2 %, such as ± 1 %. For example, when the value is stated to be about 10, this means that the value is in fact in the range of from 9 to 11 , such as in the range of from 9.9 to 10.9, such as in the range of from 9.8 to 10.8, such as in the range of from 9.7 to 10.7, such as in the range of from 9.6 to 10.6, such as in the range of from 9.5 to 10.5, such as in the range of from 9.4 to 10.4, such as in the range of from 9.3 to 10.3, such as in the range of from 9.2 to 10.2, such as in the range of from 9.1 to 10.1.

[0085] The skilled person knows that numerical values relating to measurements are subject to measurement errors which place limits on their accuracy. For this reason, the general convention in the scientific and technical literature is applied: the last decimal place of a numerical value indicates its degree of accuracy. Where no other error margins are given, the maximum margin is ascertained by applying the rounding-off convention to the last decimal place e.g. for a measurement of 3.5 cm, the error margin is 3.45-3.54. When interpreting ranges of values in patent specifications, the skilled person proceeds on the same basis.

[0086] Short description of methods used during the experimental part

[0087] High Temperature Rapid Visco Analyzer (HT-RVA)

[0088] To produce the meat analogues in the lab, dry potato protein powder was weighed, into 40 ml plastic cylinders and 30ml of various water solutions was added and shaken to produce a protein slurry of different concentrations. The pH of the slurry was recorded and from that slurry, 25g was weighed into heat tolerant HT-RVA canisters. Those canisters were then placed into the HT-RVA4800 (PerkinElmer, USA) and was subjected to shearing according to different time-temperature programs specified under each example. The different time-temperature program are named with V followed by a number. The resulting product was then removed from the HT-RVA canister and then the solid product was placed into a plastic weigh boat for photos and used for further texture analysis.

[0089] Texture analysis

[0090] The texture analysis used a 0.5mm aluminium cylinder probe on the TA.XT2i set with a trigger force and target strain of 5g and 25%, respectively. Three hardness measurement were taken per sample. In addition, a knife blade, with burger sheer settings enabled was used to measure texture (15mm starting height, 12.5mm travel, 10mm sample height, 35mm sample width).

[0091] Visual fibrosity

[0092] Visual fibrosity is determined based on the photos and rated on a 3-point scale (see Fig. 1 ).

[0093] Fibrosity with Tensile strength measurements

[0094] The mechanical properties of pork samples and meat analogues were compared by looking at the tensile stress as a function of tensile strain. These curves are based on the average results of triplicate measurements The tensile strength was measured in two opposite orientations (A and B) for all samples.

[0095] For the tensile strength measurements, the meat analogue was compared to pork flank (Longissimus Dorsi), both uncooked and cooked. All meats were cut into rectangular strips in two opposite directions. The different samples were cut into triplicates and are shown in Fig 19.

[0096] The tensile strength of the samples was determined to analyze the physical material properties using a TA.XT2i Texture Analyzer (Stable Micro Systems, United Kingdom). The initial length was measured as the length between the two grips. Furthermore, 2 mm incisions were made on both sides of the long end, so the tear of the sample is stimulated to occur in the middle of the sample rather than at the ends.

[0097] The samples were attached to the grips and stretched 30 mm with a speed of 1 mm / s.

[0098] The outputs of the software were converted from force versus distance to stress versus strain curves based on the equations below. The maximum tensile stress and strain were determined for each sample, with the maximum strain being the strain at the point of the maximum tensile stress.

[0099] The maximum tensile stress were then used to quantifying the fibrosity of the samples by calculating the Anisotropic Index (Al). This index is based on the differences in average tensile stress in the samples with different orientations.

[0100] EXAMPLES

[0101] By way of examples, and not limitation, the following examples identify a variety of compositions pursuant to embodiments of the present invention.

[0102] Example 1 - Evaluation to achieve a vegan meat analogue

[0103] The influence of the type of protein and the protein concentration and how the different protein slurries behave on the HT-RVA and measuring fibrosity.

[0104] This example demonstrates the composition disclosed herein, and the influence of different types of protein. The example also demonstrates the influence of the protein concentration and how the different protein slurries behave on the HT-RVA and measuring fibrosity.

[0105] In Figure 2A the type of curves that are achieved running the HT-RVA can be seen. The temperature as straight lines goes from room temperature (RT) up to 140°C, stays there for a certain time (in the case of Figure 1 for 5 minutes) and then cools down to RT at a certain rate. During heating and cooling the slurry is subjected to shearing and the viscosity(cP) is continuously measured during the whole heating and cooling cycle. The viscosity of a potato protein (Pt) slurry at varying concentrations (25, 18,75 and 12,5%) as a function of time-temperature can be viewed in Figure 2A. There is a viscosity peak at 80°C that is higher the larger the concentration of potato protein, which indicates the gelling of the potato proteins.

[0106] With increasing temperature the viscosity goes down and it does not start to increase again until the temperature has decreased down to 120°C. This increase in viscosity is of course higher the larger the protein concentration.

[0107] In Figure 2B, the typical graph from HT-RVA when heating up to 140°C and then cooling down to room temperature (marked as straight lines in the Figures). Three plant protein isolates were used: potato (Solanic 200 delivered from AVEBE), pea and soy. These proteins will be referred to as Pt, Pe, Sy, respectively.

[0108] Pt, Pe and Sy’s viscosities at a concentration of 25% are overlaid depicting how the different proteins have different signatures. What can be seen is that all graphs have a common first peak, a low point that occurs after the first peak, and then a second peak or plateau. All the proteins start out at different points, with Pe starting out at its first peak due to its low solubility. It merely swells, and only upon heating does it loosen up. For the other proteins, Pt and Sy a large breakdown follows. The decrease in viscosity could be due to mechanical and thermal energy decreasing viscosity. After the valley, the temperature begins to drop, and that is where it is seen that the viscosity increases once again, in the setback, which is a common occurrence in the HT-RVA. The gelling in the HT-RVA is led by Sy (peak 2 11496.50 cP ± 3498.06) vs. Pt (peak 2 6826.00 cP ± 951 .77), while Pe continued to be the weakest gelling agent (peak 2 1937.50 cP ± 64.35).

[0109] When mixing the three proteins in different proportions and having the proteins separately at varying concentrations and how they behave in RVA and the fibrosity achieved can be seen in Table 1 .

[0110] Table 1. HT-RVA Data on different mixtures of Pt, Pe and Sy

[0111] The aim of this example was to find out what types of proteins and what combination(s) of proteins that can form fibrous-like structure, i.e. having a 3.0 in degree of visual texture. As can be seen in table 1 , when using the proteins separately it is only the soy and potato protein that can form fibrous-like structure (degree 3.0 of visual texture). The potato protein can achieve that with the lowest protein concentration (see Table 1 : row 2, Pt 18.75%). However, pea protein in combination with either soy or potato protein can also give fibrous meat like structure (see Table 1 : row 9, Pe 6.25% Pt 18.75% and row 12, Pe 18.75% Sy 6.25%).

[0112] Example 2 - The influence of the heating temperature on fiber formation of the meat analogues

[0113] This example demonstrates the composition disclosed herein, and the influence of the heating temperature on fiber formation of the meat analogues.

[0114] For this experiment, the protein used was a dry potato protein powder of the type Solanic 200 delivered from AVEBE. The liquids used was Dug® Original which comprises 1 .5% rapeseed oil, 1 % potato flakes, 1 .5% pea protein, 1 .5% chicory fibre, 2% maltodextrin, 1 .5% fructose and sugar. Considering the content of the different components in DUG original the total amounts in the resulting meat analogue are well within the limits given in the claims. Used was also a buffer keeping the pH around 7.

[0115] To produce the meat analogues, 5.63g of the dry potato protein powder was weighed, equally into a 40 ml plastic cylinder. 30 ml of Dug® was added and the container was shaken to produce a 15.79% (w / w) protein slurry. The pH of the slurry was recorded and from that slurry, 25g was weighed into 5 different heat tolerant HT- RVA canisters. Those canisters were then placed into the HT-RVA4800 (PerkinElmer, USA) and a 45-minute cycle was run according to the program parameters in Table 2. During the time intervals between 2 and 12 minutes, 12 to 17 minutes and 17 to 32 minutes, the temperature was heated to a trial temperature between 12 to 17 minutes, i.e., the specific temperature for each sample. The trial temperature for sample 1 is 95°C, the trial temperature for sample 2 is 110°C, the trial temperature for sample 3 is 120°C, the trial temperature for sample 4 is 130°C, trial temperature for sample 5 is 140°C. The resulting product from each run was then removed from the HT-RVA canister and then the solid product achieved was placed into a plastic weigh boat for photos giving fibrosity (see Fig. 3A)-E)) and texture analysis using the TA-XT2i giving knife hardness (see results in table 3).

[0116] Table 2: HT-RVA Program Parameters used for example 2.

[0117] The example clearly indicates that the temperature of the HT-RVA has a direct effect on the degree of fiber formation in the meat analogue. As can be seen in the visual description of the samples (Table 3), no fibers were formed until 140°C. However, structures did begin to appear at 110°C and by 130°C these structures were hard and grainy and had a sponge-like nature. It can be noted that all of the structures tested for texture analysis were elastic, with 95°C being the only exception with a slightly less elastic curve. This analysis, however, is flawed because only pieces that were hard enough to pick up were tested and in some samples like the 95°C that was not representative of the whole sample.

[0118] Table 3: Data for each Sample 1-5: RVA Peak 1, Knife Hardness, Degree of Visual Fibrosity, pH and visual description of the product.

[0119] Fig. 3A - 3E discloses the outcome of above example.

[0120] Example 3 - influence of varying both heating temperature and time and the addition of pea together with potato protein Solanic 200 on the fiber formation of the meat analogue

[0121] The proteins used were potato protein (Solanic 200) and a pea protein isolate. The liquid used was Dug® Original, which contains 1 .5% rapeseed oil, 1 % potato flakes, 1 ,5% pea protein, 1 ,5% chicory fibre, 2% maltodextrin, 1 ,5% fructose and sugar and a buffer that keeps the pH around 7. As pointed out above the content of the different components in DUG original give rise to the total amounts in the resulting meat analogue that are well within the limits given in the claims.

[0122] To produce the trials, the protein powder was weighed, according to sample scheme in Table 5, into 40 ml plastic cylinders and topped with 30g of Dug® Original. These cylinders were capped and shaken to produce a slurry and the pH was recorded. From that slurry, 25g was weighed into heat tolerant HT-RVA canisters. Those canisters were then placed into the HT-RVA4800 (PerkinElmer, USA) and a cycle was run according to one of the program parameters in Table 4. The different timetemperature programs are named V and a number after. The resulting product was removed from the HT-RVA canister and was placed into a plastic weigh boat for photos.

[0123]

[0124]

[0125] Results

[0126] Table 5: Sample Info and degree offlrboslty of the resulting product.

[0127] Figure 4A-4P discloses the samples 117 - 132. Observations from using potato protein alone:

[0128] From the experiment, it could be concluded that when using Pt alone, fiber structure was well maintained and chewiness was shown throughout all experiments. Only when the 140°C plateau was removed, the resulting product was unable to form fibers. It was even able to form fibers with a dramatically reduced duration of the 140°C plateau, approximately less than 2 minutes. The shortest successful run was 18 minutes, and the product left the machine at 75°C, which is an 60% improvement over the typical 45 minute run cycle.

[0129] Observations from using mixture of potato and pea protein:

[0130] From the experiment, it could also be concluded that the Pt and Pe proteins in combination exhibit a softer texture with a high degree of fiber formation. The combination is capable at forming fibers if there is a sustained period of 140°C at about 5 min.

[0131] Overall conclusion:

[0132] In conclusion, it could be seen that Pt and Pe protein in combination tend to be lighter in colour and have more water holding capability. However, it is more critical that when Pt is combined with Pe the 140°C plateau remains at about 5 min.

[0133] Example 4 - The influence of pH of the protein slurry on the fiber formation of the meat analogue

[0134] This example demonstrates the composition disclosed herein, and the influence of pH of the protein slurry on the fiber formation of the meat analogue. One of the main obstacles regarding the meat analogue has been the dark colour, especially when trying to imitate chicken meat.

[0135] The materials used in this experiment was a potato protein isolate (Pt) of the type Solanic®200, a pea protein isolate (Pe) of the type Empro® E 86, a potato fiber (Pastelli™) of the type Avebe Pastelli™ FB, Rapseed oil and also maltodextrin (MD) of the type Cargill Maltodextrin high DE.

[0136] The ingredients were weighed into 40 ml plastic containers and mixed thoroughly by shaking and stirring, by hand. Only 20 ml of water was added to each sample before adjustment of the pH. The samples were left at room temperature for approx. 3 hours to allow the fibers to pre-hydrate. The pH was then recorded for all slurries and adjusted to pH 5.0 using 1 M HCI. The correct liquid volume from Table 6 was then reached by adding more water in the end, depending on how much HCI was required.

[0137] From the protein slurries, 25 g was weighed into heat tolerant HT-RVA canisters and placed into the HT-RVA 4800 (Perten Instruments, USA). The RVA program is described in Table 8. After the run, the product was removed from the canister and photos were taken from both the RVA product and visually analyzed for fibrosity.

[0138] (See Fig. 5A)-B)). As can be seen in Fig. 5A) the product from sample 510 is grainy and mostly liquid. The colour is light but not super white, more like sand colour. As can be seen in Fig. 5B) the product from sample 513 is more solid than the product from sample 510, but still partially slurry. The texture is not fibrous, but more spongy. The colour is lighter.

[0139] Unfortunately, as the results show, none of the samples became solid fibrous products in the RVA. It can be concluded that the production of this meat analogue is very sensitive to the pH, especially to the stability of the pea protein. With less pea protein, the product is more solid than before, but still none of these samples show a fibrous texture. This experiment shows that adjusting the pH to 5.0 prevents formation of solid fibrous products in the RVA even for a higher content of potato protein. Results have shown that the pH should at least be 6.7 and above.

[0140] Example 5 - influence of addition of low DE maltodextrin on fiber formation This example demonstrates the composition disclosed herein, and the influence of addition of low DE maltodextrin on the fiber formation.

[0141] To this experiment, potato protein (Pt) of the type Solanic®200, pea protein (PE) of the type Empro®E 86, Cargill's low DE maltodextrin (MD), DUG® and water were used. Herein DUG® is an unsweetened 3.0% oil emulsion containing also 1 .5% potato flakes and 1 .5% pea protein. As pointed out before the content of the different components in DUG unsweetened give rise to the total amounts in the resulting meat analogue that are well within the limits given in the claims.

[0142] To produce these trials, the protein powders were weighed into 40 ml plastic cylinders to which maltodextrin was added and shaken. Then water or DUG was added according to the scheme in table 10. From the slurry, 25g was weighed into heat tolerant HT-RVA canisters. The canisters were then placed into the HT-RVA4800 (PerkinElmer, USA) and the cycle outline in table 9 was run. The resulting product was removed from the HT-RVA canister, and then the solid product was placed into a plastic weigh boat for photos and texture analysis using the TA-XT2i.Two TPA hardness measurement were taken per sample on the outer part of the lower chunk of “meat analogue”. Visual fibrosity was lastly determined based on the photos and rated on the 3-point scale (See Table 13).

[0143] Table 9: HT-RVA Program (v4.3.3) TablelO: Scheme of ingredients

[0144] Table 11: Data for each Sample 158-168: RVA Peak 1, Gel Hardness, Degree of Visual Fibrosity and pH of the final product

[0145] Conclusion:

[0146] It appears that maltodextrin (MD) has an effect on the fiber formation, as fibers are visible with only water, MD and protein (samples 160-164, Fig 6C)- G)). From this experiment, it is also evident that the amount of MD also plays role. MD is likely resulting in fibers due to its ability to form a water in water phase separation. Lastly, the only explanation for the superior fiber formation in sample 159 is the higher amount of Pt protein. Thus, the most important factors are 1 ) the proportion of potato protein and 2) if MD is present and the amount of MD.

[0147] Example 6 - influence of potato fiber on fiber formation of meat analogues This example demonstrates the composition disclosed herein, and the influence of potato fiber on fiber formation.

[0148] For this experiment, potato protein (Pt) of the type Solanic ®200, pea protein (Pe) of the type Empro®E 86, Dug® Original without the chicory fibre and fructose (DUG 137) and potato fiber (Paselli™) of the type Avebe Paselli™ FB were added. The Dug® Original is a 1 .5% rapeseed oil emulsion with 1.0 potato flakes and a pH regulating buffer. Method

[0149] Samples with varying concentrations of Paselli™ potato fiber were prepared according to the scheme in Table 15. The ingredients were weighed into 40 ml plastic containers and mixed thoroughly by shaking and stirring to create a slurry. The pH was recorded for all slurries.

[0150] Table 15. Sample scheme

[0151] From the protein slurries, 25 g was weighed into heat tolerant HT-RVA canisters and placed into the HT-RVA 4800 (Perten Instruments, USA). The

[0152] RVA program V(4.8) is described in Table 16. After the run, the product was removed from the canister. Photos were taken from the RVA product and visually analysed for fibrosity (see Fig. 7A)-G)).

[0153] Since it is thought that perhaps the meat analogues are better at forming fibrous structures, when analysed in the HT-RVA a few hours after preparing the samples, a second experiment was performed (exp 2 in Table 15, also referred to as example 6.2). The possible explanation is that the potato fibers are more functional when hydrated. In the first experiment (exp 1 in Table 15), all the slurries were prepared at once, and HT-RVA experiments followed immediately after. Thus, the last samples of the experiment had been standing at room temperature for a few hours, allowing the potato fibers to hydrate, whereas the first samples of the experiment did not have time for the potato fiber to get hydrated. In the second experiment (exp 2, also referred to as example 6.2), all slurries were made approximately 3 hours prior to the experiment in the HT-RVA, so the potato fibers could be hydrated for all samples. The pH was measured after mixing and again before going into the RVA.

[0154] The pH and visual observations of the RVA products from example 6.1 (ID: 252-258) are presented in table 17. The photos of the same products are shown in Figure 7A)-G).

[0155] Table 17. HT-RVA Results from example 6.1

[0156]

[0157] As the results show, the addition of potato fiber does make it possible to form fibrous products in the HT-RVA. Fibrous-like structures were observed for the samples with potato fiber concentrations of 2% and 3.5% (w / w), which is the case for sample 255 and 258. It was interesting that a fibrous-like structure was only obtained for 2% and 3.5% (w / w) potato fiber concentrations, and not for the concentrations in between. Since these results were obtained from experiments on two different days, it was considered that perhaps the time between mixing and the HT-RVA plays a role on the outcome. To explain further, the samples are usually all prepared and mixed at the same time, and then the first sample is analysed in the HT-RVA right away, whereas consequent samples stand at room temperature for a few hours before going into the HT-RVA. It was then hypothesized that the potato fibers become functional when they are hydrated first. Since both samples with 2% and 3.5% (w / w) potato fiber concentrations were analysed at the end of the day, and thus had been pre-mixed for a while, it seems that this hydration of the potato fibers is of key importance. This is further analysed in the next experiment.

[0158] Example 6.2: Pre-hydrated potato fibers

[0159] To determine if the hydration of the potato fibers plays a significant role on their functionality, a second experiment was performed. In this experiment, all samples were mixed in the morning and tested in the HT-RVA after lunch, so the potato fibers were pre-hydrated. The pH was measured both after mixing and before going into the RVA. pH and observation is shown in Table 18. Sample photo is found in Fig. 8A)-G).

[0160] Table 18 shows that the pH decreases for higher concentrations of potato fiber. Another observation regarding the pH, is that the pH was lower after a few hours (before going into the RVA) than before but still above 6.7 that is the lower limit of pH for fiber formation.

[0161] Table 18. HT-RVA Results of example 6.2

[0162] The hydration of the potato fibers had a huge impact on the outcome. As Table 18 shows, that even the lowest concentration of potato fiber (0.5% w / w) resulted in a fibrous product, and so did all the other samples. The chewiness and hardness of the sample increased with increasing concentrations of potato fiber and was deemed ideal between 1 and 2% (w / w) before becoming too hard. At these concentrations, the off-flavor was also minimal, and fibrous-like structures were obtained. The fibers of these samples were long and thin, and seemed quite similar to meat. The higher concentrations of potato fiber, 3% and 3.5% (w / w) resulted in harder chewier products and had a slight off-flavor. The optimal potato fiber concentration thus seems to be between 1 and 2% (w / w), and with a pH between 6.87 and 6.91.

[0163] Example 7 - Influence of fada bean protein concentrate on the quality of meat analogues

[0164] This example demonstrates the composition disclosed herein, and the influence of fada bean protein concentrate on the quality of meat analogues.

[0165] For this experiment, the following material was used:

[0166] - potato protein (Pt) of the type Solanic®200

[0167] - Fada bean protein concentrate (Fbc) of the Fada bean protein concentrate (65-70% protein).

[0168] - DUG potato drink (DUG137) of the type DUG® Original

[0169] - Rapseed oil,

[0170] - Low Maltodextrin DE (MD),

[0171] - Buffer of the type Disodium phosphate. As the fada bean concentrate is not an isolate the ingredient Avebe potato fiber is not used in this experiment as it is considered that the separate addition of this fiber is not necessary anymore to create fibrous products in the RVA. In another embodiment the vegetable protein may be present in a protein concentrate with an even lower protein content, e.g 30 - 60 % by weight. In such cases, the protein isolate may for instance contain fiber as well. In such embodiment, separate addition of fiber is not required

[0172] The used RVA program is shown in Table 19.

[0173] Table 20. RVA Program V4.9

[0174] Example 7. 1: Finding the optimal protein concentrations for the RVA

[0175] In this first experiment, different concentrations of the fada bean protein concentrates are added to the RVA sample schemes to see whether any fibrous product can be formed at all, and if yes, at what concentration. Protein slurries were prepared according to the scheme in Table 21. First, 150g of main mix was prepared with a fada protein concentration of 7.5%, which was mixed with the hand mixer at maximum speed for 30 seconds to solubilize the fada bean concentrate protein. Then, the additional amount of protein concentrate was added to 30 g premix, to achieve the desired protein concentrations and stirred with a magnetic stirrer for 30 minutes prior to the RVA. This mixing method was chosen because it was hard to mix in the protein concentrates without using high shear. The samples were prehydrated for three hours, based on the knowledge of fiber formation during hydration from previous experiments. Table 21. Sample scheme for example 7. 1: finding the optimal protein concentrations for the

[0176] RVA The results of this experiment are shown in Table 22.

[0177] Table 22. HT-RVA Results for example 7. 1: finding the optimal protein concentrations for in the RVA.

[0178] As can be seen in table 22, all samples formed fibrous products (fibrosity of 3) in the RVA, already at a protein concentrations of 7.5%. The samples with Fbc are not too tough and chewy, less astringent and give a better juiciness. Pictures of the products can be seen in figure 9A)-D).

[0179] Example 7.2 - Determining the minimal pre-hydration time of the protein concentrate prior to the R t / A

[0180] In example 7.1 it was found that a fibrous product was already formed in the RVA with a fada bean protein concentration of 7.5% together with the 12.5% potato protein. This led to the question whether the same amount of prehydration time was required as in previous experiments with other pea proteins, or whether the functionality of these protein concentrates allows for shorter pre-hydration times.

[0181] The sample scheme is described in Table 23. The protein slurry was mixed with the hand mixer on maximum speed for 30 seconds, and then agitated during the pre-hydration time using a magnetic stirrer. Different pre-hydration times were analysed between 15 and 120 minutes. As table 24 shows, sample 654 was pre-hydrated for 15 minutes, sample 655 was pre-hydrated for 40 minutes, sample 656 was pre-hydrated for 60 minutes, sample 657 was pre-hydrated for 90 minutes, sample 258 was pre-hydrated for 120 minutes.

[0182] Table 23. Sample scheme for example 7.2: pre-hydration experiment for the GroPro protein concentrates The results from the pre-hydration experiment are shown in Table 24 for the fada bean protein concentrate.

[0183] The results in Table 24 show that the samples with Fada bean protein concentrate (Fbc) required a minimal pre-hydration time of 60 minutes to form fibrous products in the HT-RVA (sample 656). Still, this is again a shorter pre- hydration time than compared to the previous sample schemes with Emsland pea protein and potato fiber.

[0184] The samples with Fada bean protein concentrate had a good texture and chewiness. The texture was not as tough, but still had a good chewiness. Overall, the fada bean protein concentrate also resulted in samples with less off-taste. This was also observed in example 7.1. (See results in Fig.11A)-D))

[0185] Table 24. HT-RVA Results fada bean protein concentrate prehydration experiment Experiment 7.3 - influence of different concentrations of potato protein and fada bean protein

[0186] From the first two parts of the experiments (7.1 and 7.2) with Fada bean concentrate proteins in the RVA, it was observed that the structure of the meat analogue was sometimes too tough and chewy. Therefore, in part three (example 7.3) the amount of potato protein (Pt), fada bean protein concentrate (Fbc) is varied to see if the structure and mouthfeel of the meat analogues in the RVA can be improved. The sample descriptions for example 7.3 are shown in Table 25. In the first sample, 660, the amount of potato protein is kept at 12.5% while the amount of fada bean protein concentrate is lowered to 5%, compared to the 7.5-9% which was used in example 7.1 and 7.2. In samples 664-666, the amount of fada bean protein concentrate is kept at 7.5%, while the concentration of potato protein is varied between 5-10%.

[0187] Table 25. Sample schedule of experiment 7.3-.

[0188] Table 26. HT-RVA Results from example 7.3 In table 26 and figure 11 A)-D) the results are presented. Firstly, some samples were analysed with 12.5% potato protein, and with a 5% concentration of fada bean protein concentrates (Sample 660).

[0189] In samples 664-666, the amount of Fbc was kept constant at 7.5% and the amount of potato protein was varied between 5-10%, because the potato protein is mostly responsible for the hard structure and the off-taste.

[0190] The results in Table 26 and Fig. 10A)-D) show that a minimum potato protein concentration of 7.5% is required to form fibrous products in the RVA. Again, the samples with fada bean protein concentrate were good both in terms of taste and texture. The best sample from example 7.3 was Sample 665 with 7.5% potato protein and 7.5% fada bean protein concentrate.

[0191] Example 8 - The processing of a vegan meat analogue on a larger scale This example demonstrates the method disclosed herein in larger scale for the preparation of a meat analogue composition.

[0192] To produce the meat analogue, a composition comprising 12.50% potato protein, 7.5% pea protein, 1.5% potato fiber, 0.71 % dipotassium phosphate, 1.17% rapeseed oil, 1 .5% maltodextrin with low DE and 75.06% water was prepared.

[0193] Sterilisation of 0.75% salted water solution was first made by letting it run through a UHT process using a tubular heat exchanger and it was further stored in an aseptic tank. Then, the meat analogue ingredients according to the sample schedule given above was mixed in an Almixer. First an emulsion was made by adding the pea protein to the water and slowly adding the oil. It was mixed for a few minutes. Then the potato protein was added and then the potato fiber, the dipotassium phosphate, and the MD with low DE. The mixing was performed for 5 minutes and checked for lumps with a sieve. This mix was left standing to prehydrate for two hours, with only the agitators on.

[0194] The production line is disclosed in Figure 12. After mixing the ingredients in a high-speed mixer the ready mix was transferred to a tubular heat exchanger (THE) heating it up to 140°C, holding it there for 5 minutes and then cooled it down to room temperature under shear.

[0195] The fibrous meat coming out of the THE can be seen in Figure 13. Then a shredder according to Figure 14 was set in the line to dispers the meat sausage into smaller meat pieces.

[0196] In Figure 15 the shredded meat analogue can be seen. This shredded meat is mixed with the sterilised water and further pumped into the set-up for the bagin box aseptic filling, which can be seen in Figure 16.

[0197] Conclusively, with a buffer tank after the shredded meat it was possible to aseptic fill the meat pieces suspension in a bag-in-box version, which has not been done before.

[0198] Example 9 - Tensile strength measurements of the meat analogue produced at larger scale compared to pork samples.

[0199] The mechanical properties of the pork samples and meat analogues were compared by measuring the tensile stress and strain.

[0200] There was a clear difference in the stress-strain curves between the two different orientations (A and B) for all three types of meat. The curves in orientation A all have a higher maximum tensile stress with a shorter strain, compared to the samples with orientation B (opposite A) which have a lower maximum tensile stress but a longer strain. The average maximum tensile stress and the average strain at which this maximum tensile stress occurs are shown in Figure 18

[0201] Figure 18 shows that the maximum tensile stress was found for the meat analogue in orientation A, closely followed by the raw pork in orientation A. The highest tensile strain was found for the pork in orientation B, both uncooked and cooked. The tensile strain of the meat analogues was much lower than those of pork, which shows that the meat analogue samples broke apart quicker than the pork samples, even though it did require the highest tensile stress. By looking at Figure 18 it seems that our meat analogue behaves more similar to raw pork flank than to cooked pork.

[0202] The maximum tensile stress were then used to quantifying the fibrosity of the samples by calculating the Anisotropic Index (Al). This index is based on the differences in average tensile stress in the samples with different orientations. The anisotropic indices for the pork and meat analogue are shown in Table 27.

[0203] Table 27. Anisotropic index of the samples

[0204] An Al of ~ 1 .0 indicates a non-fibrous homogenously textured sample, as the tensile stress is equal in both directions. The higher the Al is from 1 .0, the higher the anisotropy or fibrosity in a sample. This means that according to the Al from Table 27, the fibrosity is the highest for the cooked pork, closely followed by the raw pork, and slightly lower for the meat analogue. However, the small difference in the Al between the meat analogue and the pork is a positive sign that the fibrosity of our meat analogue is close to that of pork.

Claims

CLAIMS1 . A method for the preparation of a meat analogue composition providing a fibrous-like structure, said method comprising the steps of;- mixing the components; potato protein alone or potato protein in combination with at least one more vegetable protein in an amount adding up to 15 - 30 % by weight; at least one vegetable fiber in an amount of 0.5 - 4 % by weight; at least one vegetable oil in an amount of 0.5 - 3 % by weight; at least one pH regulating agent; optionally maltodextrin having a low DE in an amount of 0.5 - 3 % by weight; and water adding up to 100 % by weight;- heating the mixture from room temperature to 140°C and above in a tubular heat exchanger;- cooling the mixture under shearing to room temperature; and- obtaining the meat analogue composition having a fibrous-like structure; and- optionally aseptically filling the mixture in a container.

2. A method for the preparation of a meat analogue composition according to claim 1 , wherein said at least one more vegetable protein is selected from the group consisting of soy protein, fada bean protein and pea protein.

3. A method for the preparation of a meat analogue composition according to claim 1 or 2, wherein the composition comprises a potato protein in combination with at least one more vegetable protein which are, potato protein and pea protein, or, potato protein and fada bean protein, or potato protein and soy protein.

4. A method for the preparation of a meat analogue composition according to any one of claims 1-3, wherein the potato protein is present alone in an amount of at least 15 % by weight or potato protein is present in combination with another protein in an amount adding up to at least 25 % by weight.

5. A method for the preparation of a meat analogue composition according to any one of claims 1-4, wherein said vegetable protein is a concentrate or an isolate or a mixture thereof.

6. A method for the preparation of a meat analogue composition according to any one of claims 1 -5, wherein the at least one vegetable fiber is a hydrated fiber is selected from the group consisting of hydrated potato fiber, hydrated chicory fiber, hydrated fada bean fiber and any combination thereof.

7. A method for the preparation of a meat analogue composition according to any one of claims 1 -6, wherein the pH of the composition is 6.5-8.

8. A method for the preparation of meat analogue composition according to any one of claims 1-7, said method comprising the steps of;- mixing the components; potato protein alone or potato protein in combination with at least on more vegetable protein in an amount adding up to 15 - 25% by weight; at least one vegetable fiber in an amount of 1 - 2 % by weight; at least one vegetable oil in an amount of 1 - 2 % by weight; optionally maltodextrin having a low DE in an amount of 1 - 2 % by weight; at least one pH regulating agent; and water adding up to 100 % by weight;- heating the mixture from room temperature to 140°C and above in a tubular heat exchanger;- cooling the mixture under shearing to room temperature; andobtaining the meat analogue composition having a fibrous-like structure; and optionally aseptically filling the mixture in a container..

9. A method according to any one of claims 1-8, wherein the vegetable fiber has been subjected to hydration prior to addition.

10. A method according to any one of claims 1-9, wherein said method is a large-scale preparation method.11 . A method according to any one of claims 1-10, wherein the heating takes place for at least 5 minutes.

12. A method according to anyone of claims 1 -11 , wherein the container is an aseptic bag-in-box.

13. A meat analogue composition having a fibrous-like structure obtainable by the method as described in any one of claims 1-12.

14. Use of a meat analogue composition prepared according to any one of claims 1 -13, as a replacement for animal meat in foods.

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