Comestible compositions

Abstract

The present disclosure relates to comestible compositions comprising in vitro cultured cells, and in particular, to comestible compositions having desirable texture and flavour. In some examples, the present disclosure provides comestible compositions comprising in vitro cultured cells, a fat and a stabiliser.

Description

COMESTIBLE COMPOSITIONSField of the disclosure

[0001] The present disclosure relates to comestible compositions comprising in vitro cultured cells, and in particular, to comestible compositions having desirable texture and flavour.Incorporation by reference

[0002] The present application claims priority from Australian provisional application no. 2023903668, the entire contents of which are incorporated herein by reference.Background of the disclosure

[0003] Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of the common general knowledge in the field.

[0004] Cultured animal cells - sometimes referred to as cultured meat, clean meat or in vitro meat - present an alternative source of animal protein that may be safer, less environmentally destructive and more humane compared to traditionally farmed meat. Clean meat also lends itself to new culinary applications with tailored flavour, texture and nutritional profiles. But to promote widespread adoption of cultured meat, comestible compositions comprising in vitro cultured cells should have desirable texture and flavour.

[0005] It is an object of the present invention to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative.Summary of the disclosure

[0006] In work leading to the present invention, the inventors sought to develop comestible compositions comprising in vitro cultured cells which were desirable in flavour and texture. Unshackled from the constraints of species and developmental biology present in conventional industrial agriculture, the inventors leveraged the gastronomic possibilities of cultured meat. Surprisingly, the inventors found that compositions comprising in vitro cultured cells, a fat and a stabiliser have a unique texture and a pleasant mouthfeel, as well as a desirable flavour.

[0007] In one aspect, the present disclosure provides a comestible composition comprising: about 30% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. stabiliser; and about 5% wt. to about 30% wt. fat or oil.

[0008] In another aspect, the present disclosure provides a comestible composition comprising: about 55% wt. to about 75% wt. in vitro cultured cells; about 3% wt. to about 6% wt. stabiliser; and about 15% wt. to about 25% wt. fat.

[0009] In some examples, the stabiliser is a plant starch or plant flour. The stabiliser may be tapioca flour or tapioca starch.

[0010] In some examples, the fat is a butter.

[0011] In some examples, the in vitro cultured cells are avian cells. The avian cells may be quail cells. In some examples, the in vitro cultured cells are selected from the group consisting of adipocytes, fibroblasts and muscle cells. In some examples, the in vitro cultured cells are fibroblasts, optionally embryonic or immortalised fibroblasts.

[0012] In some examples, the comestible composition comprises: about 55% wt. to about 75% wt. in vitro cultured quail cells; about 3% wt. to about 6% wt. tapioca flour; and about 15% wt. to about 25% wt. fat.

[0013] In some examples, the comestible composition comprises: about 55% wt. to about 65% wt. in vitro cultured quail cells; about 4% wt. to about 5% wt. tapioca flour; and about 17.5% wt. to about 22.5% wt. fat.

[0014] In some examples, the comestible composition further comprises a plant oil. The plant oil may be olive oil.

[0015] In some examples, the comestible composition further comprises a colouring agent, optionally Summer Red, Fiesta Pink, Brilliant Orange or a combination thereof.

[0016] In some examples, the comestible composition further comprises a salt.

[0017] In some examples, the comestible composition further comprises an alcohol reduction.

[0018] In some examples, the comestible composition further comprises a flavouring agent. In some examples, the comestible composition further comprises a herb or a spice.

[0019] In some examples, the comestible composition further comprises a vegetable.

[0020] In some examples, the comestible composition further comprises eschalots, garlic, thyme or a combination thereof.

[0021] In some examples, the comestible composition comprises: about 4% wt. to about 5% wt. tapioca flour; about 17.5% wt. to about 22.5% wt. butter; about 0.5% wt. to about 1 % wt. olive oil; about 3% wt. to about 7% wt. eschalots; about 0.2% wt. to about 1 % wt. thyme; about 1 .5% wt. to about 5% wt. garlic; about 0.2% wt. to about 2% wt. salt; about 3% wt. to about 7.5% wt. alcohol reduction; and about 0.2% to about 1.5% wt. colouring agent.

[0022] In some examples, the comestible composition is shear-thinning. In some examples, the comestible composition has a shear-thinning index of between about 0.99 and about 800 in a shear rate range of between about 0.1s1and about 100s1, when measured at a temperature of about 22°C. In some examples, the comestible composition has a viscosity of between about 250 Pa.s and about 200 Pa.s in a temperature range of between about 20°C and 25°C, when measured at about 1% strain. In some examples, the comestible composition has a viscosity change rate of about -5 Pa.s / °C to about -20 Pa.s / °C, when measured at about 1 % strain.

[0023] In another aspect, the present disclosure provides a method of producing a comestible composition, the method comprising: mixing a combination of in vitro cultured cells and a stabiliser; heating the combination to produce a cooked mixture; and adding a fat to the cooked mixture to produce a comestible composition.

[0024] In some examples, the stabiliser is a plant starch or plant flour. In some examples, the stabiliser is tapioca starch or tapioca flour.

[0025] In some examples, the comestible composition comprises about 15% wt. to about 25% wt. fat. In some examples, the fat is butter.

[0026] In some examples, the in vitro cultured cells are avian cells. The avian cells may be quail cells. In some examples, the in vitro cultured cells are selected from the group consisting of adipocytes, fibroblasts and muscle cells. In some examples, the in vitro cultured cells are fibroblasts, optionally embryonic or immortalised fibroblasts.

[0027] In some examples, the combination is heated to a temperature of between about 50°C and 100°C.

[0028] In some examples, the comestible composition further comprises any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a colouring agent; a spice; and a vegetable.

[0029] In some examples, the mixing comprises mixing a combination of in vitro cultured cells and a stabiliser and any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a spice; and a vegetable.

[0030] In some examples, the alcohol reduction is formed by heating an alcohol.

[0031] In some examples, the plant oil, the salt, the alcohol, the herb, the spice and / or the vegetable are heated prior to mixing with the in vitro cultured cells and the stabiliser.

[0032] In some examples, the plant oil is olive oil.

[0033] In some examples, the herb is thyme.

[0034] In some examples, the vegetable comprises garlic and eschalots.

[0035] In some examples, the comestible composition comprises: about 55% wt. to about 75% wt. in vitro cultured cells; about 3% wt. to about 6% wt. stabiliser; about 15% wt. to about 25% wt. fat.

[0036] In some examples, the comestible composition comprises: about 55% wt. to about 65% wt. in vitro cultured quail cells; about 4% wt. to about 5% wt. tapioca flour; and about 17.5% wt. to about 22.5% wt. fat.

[0037] In some examples, the comestible composition is shear-thinning. In some examples, the comestible composition has a shear-thinning index of between about 0.99 and about 800 in a shear rate range of between about 0.1s1and about 100s1, when measured at a temperature of about 22°C. In some examples, the comestible composition has a viscosity of between about 250 Pa.s and about 200Pa.s in a temperature range of between about 20°C and 25°C, when measured at about 1% strain. In some examples, the comestible composition has a viscosity change rate of about -5 Pa.s / °C to about - 20 Pa.s / °C, when measured at about 1% strain.Brief description of the drawings

[0038] Figure 1. Vegetable mix (shallots, thyme, garlic and salt) cooked in olive oil (A) pre-mixing and(B) post-mixing.

[0039] Figure 2. Vegetable and quail cell mix after (A) adding colour, (B) passing through a sieve, and(C) after cooking step.

[0040] Figure 3. Cooked comestible composition (A) before, and (B) after packaging.

[0041] Figure 4. Examples of comestible compositions.

[0042] Figure 5. Shear and temperature testing of comestible composition. (A) The viscosity of the composition was measured at different shears ranging from 0.1 to 100 s1and, (B) under a fixed strain (1 %) with increasing temperatures. The shear ramp data (A) highlight the composition’s shear thinning nature and overall spreadability. The temperature ramp (B) represents room temperature range for comestible composition (20-23 °C) stability.Detailed descriptionDefinitions

[0043] In the context of this specification, the terms "a" and "an" are used herein to refer to one or to more than one (i.e. to at least one) of the grammatical object of the article. By way of example, "an element" means one element or more than one element.

[0044] The term "about" is understood to refer to a range of + / - 10%, preferably + / - 5% or + / - 1 % or, more preferably, + / - 0.1%.

[0045] The terms "comprise", "comprises", "comprised" or "comprising", "including" or "having" and the like in the present specification and claims are used in an inclusive sense, ie, to specify the presence of the stated features but not preclude the presence of additional or further features.

[0046] The term “myotube’’ refers to a multi-nucleated cell that is formed from the fusion of a plurality of myoblasts and / or myocytes. Myotubes may be identified microscopically as forming thread like cells with multiple nuclei per cell. Nuclei may be visualised by staining. Enhanced expression of Myh3 may also be characteristic of myotubes.

[0047] A “progenitor cell” is a cell that is capable of differentiating along one or a plurality of developmental pathways. Some types of progenitor cells may be capable of self-renewal, others may not. A myoblast is a progenitor cell that can differentiate through myogenesis to give rise to a muscle cell, such as a skeletal muscle myocyte or a myotube. The myoblast itself may be derived from aprogenitor cell, such as an embryonic stem cell, a pluripotent stem cell or an induced pluripotent stem cell.

[0048] The term “recombinant polynucleotide” as used herein refers to a polynucleotide formed in vitro by the manipulation of nucleic acid into a form not normally found in nature. Forexample, the recombinant polynucleotide may be in the form of an expression vector. Generally, such expression vectors include transcriptional and translational regulatory nucleic acid operably linked to the nucleotide sequence.

[0049] The term “recombinant polypeptide” as used herein refers to a polypeptide made using recombinant techniques, ie, through the expression of a recombinant polynucleotide.

[0050] The term “serum” refers to a substantially cell-free proteinaceous blood fraction obtained from an animal (eg, fetal bovine serum, horse serum).

[0051] The term “stem cell” refers to a subset of progenitor cells that have the capacity or potential, under particular circumstances, to differentiate into a more specialised cell type, and which retains the capacity, under certain circumstances, to proliferate without substantially differentiating. In that regard, stem cells are generally capable of self-renewal.

[0052] Where numerical ranges are used to describe certain embodiments of the present disclosure, it will be understood that each range should be considered to encompass subranges therein. For example, the description of a range such as from 1 to 6 should be considered to include subranges such as from 1 to 5, from 2 to 4, from 2 to 6 and so on. Likewise, the description of a range of between 1 and 6 should be considered to include subranges such as between 2 and 5, between 1 and 3, between 3 and 6 and so on.In vitro cultured cells

[0053] The comestible compositions described herein also comprise cells that have been cultured in vitro. Suitable cells may include muscle cells, adipocytes, satellite cells, fibroblasts, epidermal cells, blood cells, myoblasts, myocytes, vascular endothelial cells, hepatocytes, pericytes, embryonic stem cells, extraembryonic cells, connective tissue cells, mesenchymal stem cells, somatic cells, chondrocytes, osteocytes, myofibroblasts, fibroadipogenic progenitor cells among others. In some examples, the cells are fibroblasts, fibroadipogenic progenitor cells, adipocytes or muscle cells.

[0054] In some examples, the cells are immortalised cells. Immortalised cells may be referred to as continuous cells. They may be produced from primary cells by genetic modification, spontaneous immortalisation or induced immortalisation. For example, a primary cell may be genetically modified to suppress the expression of genes that contribute to cell death and / or to promote the expression of genes that contribute to cell cycle progression. Induced immortalisation may involve exposing cells to a mutagen such as radiation or a chemical mutagen and selecting cells that continue to divide.

[0055] The cells may be obtained from livestock, such as bovine, porcine, sheep, goat, camel, llama, buffalo, rabbit etc. In some examples, the cells are obtained from poultry, such as chicken, turkey, duck, goose, quail, pigeon etc. In some examples, the cells are obtained from game species such as deer,kangaroo, gallinaceous fowl, waterfowl, hare etc. In some examples, the cells are obtained from aquatic species or semi-aquatic species, such as fish, crustacean, mollusc, cephalopod, cetacean, crocodilian, turtle, frog etc. In some examples, the cells are obtained from exotic, conserved, endangered or extinct animal species. In some examples, the cells are obtained from a human, primate, rodent or companion animal, such as a dog, a cat or a horse.

[0056] Preferably, the cells are obtained from a non-human animal. Non-limiting examples of non-human animals from which the cells may be obtained include alpaca, antelope, bear, beaver, bison, boar, camel, caribou, cattle, chicken, clam, crab, crocodile, deer, dugong, duck, elephant, elk, emu, fish, fox, frog, giraffe, goat, grouse, hare, horse, ibex, kangaroo, koala, lamb, lion, lizard, llama, lobster, moose, mouse, mussel, octopus, ostrich, oyster, peccary, pheasant, pig, pigeon, prawn, quail, rabbit, rat, seal, shark, sheep, snake, squid, squirrel, tiger, turkey, turtle, whale, wombat, yak and zebra. In certain examples, the progenitor cells may be obtained from Bos taurus, Bos grunniens, Gallus gallus, Meleagris gallopavo, Sus scrofa, Anas platyrhynchos, Salmo salar, Thunnus thynnus, Ovis aries, Coturnix coturnix, Coturnix japonica, Capra aegagrus, Crocodylus porosus, Homarus americanus, Mus musculus, Oreochromis sp., Mus musculus, Oncorhynus mykiss, Vicugna pacos, Lama glama, Camelus sp., Equine ferus, Equus sp., a Cervidae, a Leporidae, Dromaius novaehollandiae, or a Macropodidae such as Osphranter rufus, Macropus giganteous, Macropus fuliginosus or Osphranter antilopinus. In some examples, the cells are quail cells, chicken cells, bovine cells, fish cells or crocodile cells.

[0057] The cells may be isolated from a biopsy obtained from a living or recently deceased animal. The cells may be extracted from the biopsy by enzymatic tissue digestion followed by filtration to remove extraneous debris. The isolated cells may be cultured in a nutrient-rich growth medium, optionally scaling up to progressively larger vessels.

[0058] The cells may be cultured in any suitable growth medium, and those skilled in the art will be aware of many such media. For example, a suitable growth medium may comprise basal medium (eg, DMEM / F12), fetal bovine serum and antibiotics such as penicillin and streptomycin. General classes of antibiotics that may be suitable for use in the growth medium include, for example, aminoglycosides, polyenes, nitroimidazole, rifamycins, bacitracin, beta-lactam antibiotics, cephalosporins, chloramphenicol, macrolides, lincosamides, penicillins, quinolones, rifampicin, glycopeptide, tetracyclines, trimethoprim and sulfonamides. Examples of suitable antibiotics for use in accordance with the present disclosure may include amoxicillin, augmentin, amoxicillin, ampicillin, azlocillin, flucloxacillin, mezlocillin, methicillin, penicillin G, penicillin V, cephalexin, cefazedone, cefuroxime, loracarbef, cemetazole, cefotetan, cefoxitin, ciprofloxacin, levaquin, and floxacin, tetracycline, doxycycline, or minocycline, gentamycin, amikacin, and tobramycin, clarithromycin, azithromycin, erythromycin, daptomycin, neomycin, kanamycin or streptomycin. Growth media may be supplemented with fibroblast growth factor 2 (FGF2), EGF and / or IGF1. In some examples, the growth medium is substantially free of serum. The term “substantially fee” as used herein refers to the indicated component being either not detectable in the composition by common analytical methods, or being present in such trace amount as to not be functional. The term "functional" as used in this context refers to not contributing to properties of the composition comprising a trace amount of the indicated component, or to not having activity (e.g., chemical activity, enzymatic activity) in the indicated composition comprisinga trace amount of the indicated component, or to not having health-adverse effects upon use or consumption of the composition comprising a trace amount of the indicated component. In some examples, the cells are grown in high density basal media (eg, Hycell CHO), optionally including a serum replacement (eg, KSR), and optionally including growth factors (eg, EGF and IGF1). The cell culture may be mixed by shaking at about 80, 100, 120, 140, 160, 180, 200, 220 or 240 RPM, and incubated for 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, 20 days, 21 days, 22 days, 23 days, 24 days, 25 days, 26 days, 27 days, 28 days, 29 days, 30 days, 31 days, 32 days, 33 days, 34 days, 35 days, 36 days, 37 days, 38 days, 39 days or 40 days or longer.

[0059] In some examples, the cells are grown in a 1 :1 mix of DMEM and F12 basal media, optionally supplemented with FBS and optionally supplemented with penicillin and streptomycin. The FBS may be present at about 5% v / v, 10% v / v, 15% v / v, 20% v / v, 25% v / v or 30% v / v. In some examples, the cells are first grown in media comprising antibiotics such as penicillin and streptomycin, and then grown in media lacking antibiotics. In some examples, the cells are grown in serum-free in vitro growth media. In some examples, the cells are not genetically modified. In some examples, the cells do not comprise recombinant DNA.

[0060] The in vitro cultured cells may be in the form of a cell paste. The cell paste may be obtained by centrifuging in vitro growth medium comprising the cells, and removing substantially all of the in vitro growth medium. In some examples, the in vitro growth medium is substantially free of serum.

[0061] In some examples, the comestible composition comprises about 5% wt. to about 85% wt. in vitro cultured cells, such as about 15% wt. to about 85% wt., or about 15% wt. to about 80% wt., about 20% wt. to about 80% wt., about 20% wt. to about 75% wt., about 25% wt. to about 75% wt., about 25% wt. to about 70% wt., about 30% wt. to about 70% wt., about 35% wt. to about 70% wt., about 35% wt. to about 65% wt., about 40% wt. to about 65% wt., about 45% wt. to about 65% wt., about 50% wt. to about 65% wt., about 55% wt. to about 65% wt., or about 56% wt., or about 57% wt., or about 58% wt., or about 59% wt., or about 60% wt., or about 61% wt., or about 62% wt., or about 63% wt., or about 64% wt. in vitro cultured cells.Stabilisers

[0062] The comestible compositions of the present disclosure comprise a stabiliser which contributes inter alia to the physical properties, texture and mouthfeel of the composition. The stabiliser may be a starch, a gum, alginate, agar, a pectin, a hydrocolloid, a flour or a combination thereof. In some examples, the stabiliser is a plant flour such as potato flour, wheat flour, katakuri flour, corn flour, rice flour or tapioca flour. In some examples, the stabiliser is a plant starch such as maize starch, tapioca starch, rice starch, potato starch or plantain starch. In some examples, the stabiliser is Novation 4600. In some examples, the stabiliser is Homecraft 365. In some examples, the stabiliser is Homecraft 335.

[0063] In some examples, the comestible composition comprises about 0.1 % wt. to about 10% wt. stabiliser, such as about 0.5% wt. to about 10% wt., or about 0.5% wt. to about 9% wt., about 0.5% wt. to about 8% wt., about 1 % wt. to about 8% wt., about 1 % wt. to about 7% wt., about 1 .5% wt. to about7% wt., about 1 .5% wt. to about 6.5% wt., about 2% wt. to about 6.5% wt., about 2.5% wt. to about 6.5% wt., about 3% wt. to about 6.5% wt., about 3% wt. to about 6% wt., about 3.5% wt. to about 6% wt., about 3.5% wt. to about 5.5% wt., about 3.5% wt. to about 5% wt., about 4% wt. to about 5% wt., or about 4.1 % wt., or about 4.2% wt., or about 4.3% wt., or about 4.4% wt., or about 4.5% wt., or about 4.6% wt., or about 4.7% wt., or about 4.8% wt., or about 4.9% wt. stabiliser.Fats

[0064] The comestible compositions of the present disclosure comprise a fat and / or an oil. The term fat typically refers to a lipid composition that is solid at ambient conditions (e.g., 20°C-30°C and 0.95-1.05 atm). The term oil typically refers to a lipid composition that is liquid at ambient conditions (e.g., 20°C- 30°C and 0.95-1.05 atm). The fat or oil may be derived from an animal or a non-animal source. The fat may be a dairy fat or a non-dairy fat.

[0065] In some examples, the comestible composition comprises a fat such as butter. The butter may be creamed prior to inclusion in the comestible composition. The fat may be present in an amount of about 2% wt. to about 50% wt., such as about 5% wt. to about 45% wt., or about 5% wt. to about 40% wt., about 5% wt. to about 35% wt., about 5% wt. to about 30% wt., about 10% wt. to about 30% wt., about 10% wt. to about 25% wt., about 15% wt. to about 25% wt., or about 16% wt., or about 17% wt., or about 18% wt., or about 19% wt., or about 20% wt., or about 21 % wt., or about 22% wt., or about 23% wt., or about 24% wt. fat.

[0066] In some examples, the comestible composition does not comprise a fat or oil derived from an animal. In some examples, the fat or oil is a plant-derived fat or oil. In some examples, the fat or oil is a seed oil. In some examples, the fat or oil is a vegetable oil, canola oil, olive oil, coconut oil, palm oil, sesame oil, corn oil, sunflower oil, peanut oil, soybean oil, cottonseed oil, beech nut oil, Brazil nut oil, cashew oil, safflower oil, rapeseed oil, mustard oil, hazelnut oil, mongongo nut oil, pecan oil, pine nut oil, pistachio nut oil, walnut oil, grapeseed oil, flaxseed oil, almond oil, hazelnut oil, avocado oil, macadamia oil or rice bran oil.Comestible compositions

[0067] In some examples, the present disclosure provides a comestible composition comprising: about 20% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. stabiliser; and about 10% wt. to about 30% wt. fat or oil. In some examples, the present disclosure provides a comestible composition comprising: about 30% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. stabiliser; and about 10% wt. to about 30% wt. fat. In some examples, the present disclosure provides a comestible composition comprising: about 35% wt. to about 85% wt. in vitro cultured cells; about 1 % wt. to about 10% wt. stabiliser; and about 15% wt. to about 30% wt. fat. In some examples, the present disclosure provides a comestible composition comprising: about 35% wt. to about 75% wt. in vitro cultured cells; about 1 % wt. to about 7% wt. stabiliser; and about 15% wt. to about 25% wt. fat. In some examples, the present disclosure provides a comestible composition comprising: about 40% wt. to about 75% wt. in vitro cultured cells; about 0.5% wt. to about 7% wt. stabiliser; and about 15% wt. to about 30% wt. fat.

[0068] In some examples, the present disclosure provides a comestible composition comprising: about 20% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. tapioca flour; and about 10% wt. to about 30% wt. fat. In some examples, the present disclosure provides a comestible composition comprising: about 30% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. tapioca flour; and about 10% wt. to about 30% wt. fat. In some examples, the present disclosure provides a comestible composition comprising: about 35% wt. to about 85% wt. in vitro cultured cells; about 1 % wt. to about 10% wt. tapioca flour; and about 15% wt. to about 30% wt. fat. In some examples, the present disclosure provides a comestible composition comprising: about 35% wt. to about 75% wt. in vitro cultured cells; about 1% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 25% wt. fat. In some examples, the present disclosure provides a comestible composition comprising: about 40% wt. to about 75% wt. in vitro cultured cells; about 0.5% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 30% wt. fat. In some examples, the present disclosure provides a comestible composition comprising: about 45% wt. to about 65% wt. in vitro cultured cells; about 2% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 30% wt. fat.

[0069] In some examples, the present disclosure provides a comestible composition comprising: about 20% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. tapioca flour; and about 10% wt. to about 30% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 30% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. tapioca flour; and about 10% wt. to about 30% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 35% wt. to about 85% wt. in vitro cultured cells; about 1% wt. to about 10% wt. tapioca flour; and about 15% wt. to about 30% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 35% wt. to about 75% wt. in vitro cultured cells; about 1% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 25% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 40% wt. to about 75% wt. in vitro cultured cells; about 0.5% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 30% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 45% wt. to about 65% wt. in vitro cultured cells; about 2% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 30% wt. butter.

[0070] In some examples, the present disclosure provides a comestible composition comprising: about 20% wt. to about 85% wt. in vitro cultured quail cells; about 0.5% wt. to about 10% wt. tapioca flour; and about 10% wt. to about 30% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 30% wt. to about 85% wt. in vitro cultured quail cells; about 0.5% wt. to about 10% wt. tapioca flour; and about 10% wt. to about 30% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 35% wt. to about 85% wt. in vitro cultured quail cells; about 1% wt. to about 10% wt. tapioca flour; and about 15% wt. to about 30% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 35% wt. to about 75% wt. in vitro cultured quail cells; about 1% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 25% wt. butter. In some examples, the present disclosure provides a comestible composition comprising: about 40% wt. to about 75% wt. in vitro cultured quail cells; about 0.5% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 30% wt. butter. In some examples, the presentdisclosure provides a comestible composition comprising: about 45% wt. to about 65% wt. in vitro cultured quail cells; about 2% wt. to about 7% wt. tapioca flour; and about 15% wt. to about 30% wt. butter.Other ingredients

[0071] The comestible compositions described herein may be intended for human food composition, non-human animal food composition or both. In some examples, the compositions are intended for human food consumption. The compositions may be present in uncooked products, cooked products or cooked or uncooked food ingredients.

[0072] In some examples, the comestible composition further comprises a plant oil. Suitable plant oils may include sunflower oil, coconut oil, mustard oil, peanut oil, canola oil, com oil, cottonseed oil, flax seed oil, olive oil, palm oil, rapeseed oil, safflower oil, sesame oil, soybean oil, almond oil, beech nut oil, Brazil nut oil, cashew oil, hazelnut oil, macadamia nut oil, mongongo nut oil, pecan oil, pine nut oil, pistachio nut oil, walnut oil, avocado oil or grape oil. In some examples, the comestible composition comprises about 0.1 % wt. to about 20% wt. plant oil, such as about 0.1% wt. to about 15% wt., about 0.1 % wt. to about 10% wt., about 0.1% wt. to about 5% wt., about 0.1% wt. to about 4% wt., about 0.1 % wt. to about 3% wt., about 0.1% wt. to about 2% wt., about 0.5% wt. to about 2% wt., about 0.5% wt. to about 1 .5% wt., or about 0.6% wt., or about 0.65% wt., or about 0.7% wt., or about 0.75% wt., or about 0.8% wt., or about 0.85% wt., or about 0.9% wt., or about 0.95% wt., or about 1 % wt. plant oil.

[0073] In some examples, the comestible composition further comprises one or more colouring agents. The colouring agents can be chosen to provide the composition with a desired colour. Those skilled in the art will be aware of several colouring agents that may be used in the present compositions. Suitable colouring agents may include Summer Red, Fiesta Pink, Brilliant Orange, Shade Red or a combination or any two or more thereof. In some examples, the comestible composition comprises about 0.1% wt. to about 5% wt. of one or more colouring agents, such as about 0.1 % wt. to about 4% wt., or about 0.1 % wt. to about 3% wt., about 0.1% wt. to about 2% wt., about 0.1 % wt. to about 1 % wt., or about 0.2% wt., or about 0.3% wt., or about 0.4% wt., or about 0.5% wt., or about 0.6% wt., or about 0.7% wt., or about 0.8% wt., or about 0.9% wt., or about 1 % wt. one or more colouring agents.

[0074] In some examples, the comestible composition further comprises a salt, such as rock salt, sea salt, sodium chloride, potassium chloride or a combination thereof. Those skilled in the art will be aware of several other salts that may be used in the present compositions. In some examples, the comestible composition comprises about 0.1% wt. to about 20% wt. salt, such as about 0.1 % wt. to about 15% wt., or about 0.1 % wt. to about 10% wt., about 0.1 % wt. to about 5% wt., about 0.5% wt. to about 5% wt., about 0.5% wt. to about 4% wt., about 0.5% wt. to about 3% wt., about 0.5% wt. to about 2% wt., about 0.5% wt. to about 1% wt., or about 0.6% wt., or about 0.7% wt., or about 0.8% wt., or about 0.9% wt., or about 1 % wt. salt.

[0075] In some examples, the comestible composition further comprises an alcohol reduction. Those skilled in the art will be aware of several alcohol reductions that may be used in the present compositions. For example, the alcohol reduction may comprise a reduction made from port, brandy, rum, wine, vodka,beer, muscat, whisky, bourbon or a combination thereof. In some examples, the alcohol reduction comprises muscat and brandy (eg, 3 parts muscat and 1 part brandy, or 2 parts muscat and 1 part brandy), or port and brandy (eg, 3 parts port and 1 part brandy, or 2 parts port and 1 part brandy). In some examples, the comestible composition comprises about 1% wt. to about 20% wt. alcohol reduction, such as about 1% wt. to about 15% wt., or about 1% wt. to about 10% wt., about 1% wt. to about 9% wt., about 1 % wt. to about 8% wt., about 2% wt. to about 8% wt., about 3% wt. to about 8% wt., about 4% wt. to about 8% wt., about 5% wt. to about 8% wt., about 5% wt. to about 7% wt. or about 6% wt. to about 7% wt. alcohol reduction.

[0076] In some examples, the comestible composition comprises a herb or spice such as thyme, parsley, oregano, basil, mint, coriander, rosemary, sage, dill, chives, chilli, pepper, cumin, paprika, fenugreek, mustard or a combination thereof. Those skilled in the art will be aware of several other herbs and spices that may be used in the present compositions. In some examples, the comestible composition comprises about 0.1% wt. to about 10% wt. herbs and / or spices, such as about 0.1 % wt. to about 7.5% wt., or about 0.1 % wt. to about 5% wt., about 0.1 % wt. to about 4% wt., about 0.1 % wt. to about 3% wt., about 0.1 % wt. to about 2% wt., about 0.1 % wt. to about 1 % wt., about 0.1% wt. to about 0.75% wt., about 0.25% wt. to about 0.75% wt., or about 0.25% wt. to about 0.5% wt. herbs and / or spices.

[0077] In some examples, the comestible composition comprises a vegetable such as onion, eschalots, garlic, ginger, potato, carrot, corn, pea, bean, leek, broccoli, spinach, bok choy, pak choy, cabbage, sprouts, kale, pumpkin, celery, capsicum or a combination thereof. Those skilled in the art will be aware of several other vegetables that may be used in the present compositions. In some examples, the comestible composition comprises about 1% wt. to about 30% wt. vegetable, such as about 1% wt. to about 20% wt., or about 1% wt. to about 15% wt., about 2% wt. to about 15% wt., about 3% wt. to about 15% wt., about 4% wt. to about 15% wt., about 5% wt. to about 15% wt., about 5% wt. to about 14% wt., about 6% wt. to about 14% wt., about 6% wt. to about 13% wt., about 7% wt. to about 13% wt., about 7% wt. to about 12% wt., about 7% wt. to about 11% wt., about 7% wt. to about 10% wt., or about 7% wt. to about 9% wt. of a vegetable. In some examples, the comestible composition comprises about 1 % wt. to about 10% wt. eschalots, such as about 1 % wt. to about 9% wt., or about 2% wt. to about 9% wt., about 2% wt. to about 8% wt., about 3% wt. to about 8% wt., about 3% wt. to about 7% wt., about 4% wt. to about 7% wt., about 4% wt. to about 6% wt., or about 5% wt. or about 6% wt. eschalots. In some examples, the comestible composition comprises about 0.1 % wt. to about 10% wt. garlic, such as about 0.1 % wt. to about 7.5% wt., or about 0.25% wt. to about 7.5% wt., about 0.25% wt. to about 5% wt., about 0.5% wt. to about 5% wt., about 0.5% wt. to about 4% wt., about 1 % wt. to about 4% wt., about 1 % wt. to about 3.5% wt., about 1.5% wt. to about 3.5% wt., about 1.5% wt. to about 3% wt., or about 2% wt. to about 3% wt. garlic.

[0078] The comestible composition may comprise other ingredients that contribute to the flavour, smell, texture, nutritional quality, colour, shelf-life, storability, organoleptic properties, texture etc. Additional ingredients may include mushrooms, sodium, potassium, monosodium glutamate, cholesterol, iodine, a sugar such as sucrose, glucose or fructose, grains, vitamins, minerals, amino acids, zinc, selenium, fibre, soybean extract, plant protein, an emulsifier, a plasticizer, a humectant, an acidity regulator, an anticaking agent, a preservative, a sweetener or a thickener.Methods

[0079] The present disclosure also provides methods of producing a comestible composition, the method comprising: mixing a combination of in vitro cultured cells and a stabiliser; heating the combination of in vitro cultured cells and stabiliser to produce a cooked mixture; and adding a fat to the cooked mixture to produce a comestible product.

[0080] The fat is preferably mixed with the cooked mixture. The fat is preferably mixed with the cooked mixture until a desirable texture is formed.

[0081] The combination of in vitro cultured cells and stabiliser may be heated at a temperature of between about 45 °C and 200 °C, such as between about 45 °C and 190 °C, or between about 50 °C and 180 °C, between about 60 °C and 180 °C, between about 60 °C and 150 °C, between about 65 °C and 150 °C, between about 65 °C and 125 °C, between about 65 °C and 1 10 °C, between about 65 °C and 100 °C, between about 65 °C and 90 °C, between about 65 °C and 85 °C, or about 70 °C, or about75 °C, or about 80 °C. The combination of in vitro cultured cells and stabiliser may be heated for between about 30 seconds and 60 minutes, such as between about 1 minute at 45 minutes, or between about 2 minutes and 30 minutes, or between about 5 minutes and 20 minutes, or between about 5 minutes and 15 minutes. The combination of in vitro cultured cells and stabiliser may be continuously mixed while being heated.

[0082] The combination of in vitro cultured cells and stabiliser is preferably cooled before adding the fat. The combination of in vitro cultured cells and stabiliser is preferably cooled to a temperature of between about 10°C and 35°C, such as about 15 °C, or about 16 °C, or about 17 °C, or about 18 °C, or about 19 °C, or about 20 °C, or about 21 °C, or about 22 °C, or about 23 °C, or about 24 °C, or about 25 °C, or about 26 °C, or about 27 °C, or about 28 °C, or about 29 °C, or about 30 °C, or about 31 °C, or about 32 °C, or about 33 °C, or about 34 °C before adding the fat. In some examples, the fat is creamed by mixing prior to adding to the cooked mixture.

[0083] Preferably, the in vitro cultured cells and stabiliser are mixed to form a homogenous combination. In some examples, the comestible composition is passed through a sieve.

[0084] The comestible composition may further comprise any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a colouring agent; a spice; and a vegetable. In some examples, the in vitro cultured cells and stabiliser are mixed with any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a colouring agent; a spice; and a vegetable. The alcohol reduction may be formed by heating an alcohol. In some examples the plant oil, the salt, the alcohol, the herb, the spice and / or the vegetable are heated prior to mixing with the in vitro cultured cells and the stabiliser. In some examples, the in vitro cultured cells and optionally any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a colouring agent; a spice; and a vegetable, are passed through a sieve before mixing with the stabiliser.

[0085] In some examples, the present disclosure provides a method of producing a comestible composition, the method comprising: heating a mixture comprising one or more of a vegetable, a herb, a salt, a plant oil and an alcohol to form a heated mixture; combining the heated mixture with in vitro cultured cells and a stabiliser to form a combination; heating the combination to form a cooked mixture; and adding a fat to the cooked mixture to produce a comestible composition.

[0086] The comestible composition may be chilled for storage. The comestible composition may be set in a mould.Physical properties and texture

[0087] In some examples, the comestible compositions of the present disclosure are shear-thinning. The term shear-thinning describes a property of a fluid, particularly non-Newtonian fluid, which has decreased viscosity when subjected to increased shear rate.

[0088] In some examples, the comestible compositions of the present disclosure have a shear-thinning index of between about 0.99 and about 800 in a shear rate range of between about 0.1 s-1and about 100s1, when measured at a temperature of about 22°C. The term shear-thinning index refers to a ratio of viscosities measured at a low and a high shear rate. The shear ramp properties of the present compositions are consistent with their spreadability.

[0089] It was surprisingly found that the comestible compositions of the present disclosure become smoother and creamier when exposed to increasing temperatures. When served at room temperature, the compositions become smoother upon contact with the mouth or tongue. The viscosity of the present compositions was found to decrease at temperatures close to body temperature. In some examples, the comestible compositions of the present disclosure have a viscosity of between about 250 Pa.s and about 200 Pa.s in a temperature range of between about 20°C and 25°C, when measured at about 1 % strain. In some examples, the comestible compositions of the present disclosure have a viscosity of between about 200 Pa.s and about 150 Pa.s in a temperature range of between about 25°C and 30°C, when measured at about 1 % strain. In some examples, the comestible compositions of the present disclosure have a viscosity of between about 170 Pa.s and about 100 Pa.s in a temperature range of between about 30°C and 35°C, when measured at about 1% strain. The viscosity may be measured using a rheometer (e.g., a Kinexus Plus rheometer) equipped with a 40 mm diameter cone plate (alpha = 4°) and a 1 mm gap.

[0090] In some examples, the comestible composition has a viscosity of about 250 Pa.s, about 245 Pa.s, about 240 Pa.s, about 235 Pa.s, about 230 Pa.s, about 225 Pa.s, about 220 Pa.s, about 215 Pa.s, about 210 Pa.s, about 205 Pa.s, or about 200 Pa.s at a temperature of between about 20°C and 25°C, when measured at about 1% strain. In some examples, the comestible composition has a viscosity of about 240 Pa.s, about 235 Pa.s, about 230 Pa.s, about 225 Pa.s, about 220 Pa.s, about 215 Pa.s, about 210 Pa.s, about 205 Pa.s, about 200 Pa.s, about 195 Pa.s, about 190 Pa.s, about 185 Pa.s, about 180 Pa.s,or about 175 Pa.s at a temperature of between about 22.5°C and 27.5°C, when measured at about 1 % strain. In some examples, the comestible composition has a viscosity of about 210 Pa.s, about 205 Pa.s, about 200 Pa.s, about 195 Pa.s, about 190 Pa.s, about 185 Pa.s, about 180 Pa.s, about 175 Pa.s, or 170 Pa.s at a temperature of between about 25°C and 30°C, when measured at about 1 % strain.

[0091] In some examples, the comestible composition has a viscosity of about 250 Pa.s at a temperature of about 20°C, when measured at about 1 % strain. In some examples, the comestible composition has a viscosity of about 230 Pa.s at a temperature of about 22.5°C, when measured at about 1 % strain. In some examples, the comestible composition has a viscosity of about 205 Pa.s at a temperature of about 25°C, when measured at about 1 % strain. In some examples, the comestible composition has a viscosity of about 180 Pa.s at a temperature of about 27.5°C, when measured at about 1 % strain. In some examples, the comestible composition has a viscosity of about 160 Pa.s at a temperature of about 30°C, when measured at about 1 % strain.

[0092] In some examples, the comestible compositions of the present disclosure have a viscosity change rate of about -5 to about -20 Pa.s / °C, when measured at about 1% strain. In some examples, the comestible compositions of the present disclosure have a viscosity change rate of about -5 Pa.s / °C to about -20 Pa.s / °C, such as about -6 Pa.s / °C to about -20 Pa.s / °C, or about -6 Pa.s / °C to about -19 Pa.s / °C, or about -6 Pa.s / °C to about -18 Pa.s / °C, or about -6 Pa.s / °C to about -17 Pa.s / °C, or about -6 Pa.s / °C to about -16 Pa.s / °C, or about -6 Pa.s / °C to about -15 Pa.s / °C, or about -7 Pa.s / °C to about -15 Pa.s / °C, or about -7 Pa.s / °C to about -14 Pa.s / °C, or about -8 Pa.s / °C to about -14 Pa.s / °C, or about -8 Pa.s / °C to about -13 Pa.s / °C, or about -9 Pa.s / °C to about -13 Pa.s / °C, or about -9 Pa.s / °C to about -12 Pa.s / °C, or about -9 Pa.s / °C to about -11 Pa.s / °C, when measured at about 1 % strain.

[0093] In some examples, the comestible composition is a parfait-like composition. The comestible compositions of the present disclosure were found to be light, delicate, smooth and creamy.Items of the present disclosure

[0094] Set forth below are non-limiting methods and compositions of the present disclosure.Item 1. A comestible composition comprising: about 30% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. stabiliser; and about 5% wt. to about 30% wt. fat or oil.Item 2. A comestible composition comprising: about 55% wt. to about 75% wt. in vitro cultured cells; about 3% wt. to about 6% wt. stabiliser; and about 15% wt. to about 25% wt. fat.Item 3. The comestible composition of Item 1 or Item 2 wherein the stabiliser is a plant starch or plant flour.Item 4. The comestible composition of any one of Items 1 to 3 wherein the stabiliser is tapioca flour or tapioca starch.Item 5. The comestible composition of any one of Items 1 to 4 wherein the fat is butter.Item 6. The comestible composition of any one of Items 1 to 5 wherein the in vitro cultured cells are avian cells.Item 7. The comestible composition of Item 6 wherein the avian cells are quail cells.Item 8. The comestible composition of any one of Items 1 to 7 wherein the in vitro cultured cells are selected from the group consisting of adipocytes, fibroblasts and muscle cells.Item 9. The comestible composition of any one of Items 1 to 8 wherein the in vitro cultured cells are fibroblasts, optionally embryonic or immortalised fibroblasts.Item 10. The comestible composition of any one of Items 1 to 9 comprising: about 55% wt. to about 75% wt. in vitro cultured quail cells; about 3% wt. to about 6% wt. tapioca flour; and about 15% wt. to about 25% wt. fat.Item 11 . The comestible composition of any one of Items 1 to 10 comprising: about 55% wt. to about 65% wt. in vitro cultured quail cells; about 4% wt. to about 5% wt. tapioca flour; and about 17.5% wt. to about 22.5% wt. fat.Item 12. The comestible composition of any one of Items 1 to 11 further comprising a plant oil.Item 13. The comestible composition of Item 12 wherein the plant oil is olive oil.Item 14. The comestible composition of any one of Items 1 to 13 further comprising a colouring agent, optionally Summer Red, Fiesta Pink, Brilliant Orange, Shade Red or a combination of any two or more thereof.Item 15. The comestible composition of any one of Items 1 to 14 further comprising a salt.Item 16. The comestible composition of any one of Items 1 to 15 further comprising an alcohol reduction.Item 17. The comestible composition of any one of Items 1 to 16 further comprising a flavouring agent.Item 18. The comestible composition of any one of Items 1 to 17 further comprising a herb or a spice.Item 19. The comestible composition of any one of Items 1 to 18 further comprising a vegetable.Item 20. The comestible composition of any one of Items 1 to 19 further comprising eschalots, garlic, thyme or a combination thereof.Item 21 . The comestible composition of any one of Items 1 to 20 comprising: about 55% wt. to about 65% wt. in vitro cultured quail cells; about 4% wt. to about 5% wt. tapioca flour; about 17.5% wt. to about 22.5% wt. butter; about 0.5% wt. to about 1% wt. olive oil; about 3% wt. to about 7% wt. eschalots; about 0.2% wt. to about 1% wt. thyme; about 1 .5% wt. to about 5% wt. garlic; about 0.2% wt. to about 2% wt. salt; about 3% wt. to about 7.5% wt. alcohol reduction; and about 0.2% to about 1 .5% wt. colouring agent.Item 22. The comestible composition of any one of Items 1 to 21 wherein the comestible composition is shear-thinning.Item 23. The comestible composition of any one of Items 1 to 22 having a shear-thinning index of between about 0.99 and about 800 in a shear rate range of between about 0.1s-1and about 100s-1, when measured at a temperature of about 22°C.Item 24. The comestible composition of any one of Items 1 to 23 having a viscosity of between about 250 Pa.s and about 200 Pa.s in a temperature range of between about 20°C and 25°C, when measured at about 1 % strain.Item 25. The comestible composition of any one of Items 1 to 24 having a viscosity change rate of about -5 Pa.s / °C to about -20 Pa.s / °C, when measured at about 1% strain.Item 26. A method of producing a comestible composition, the method comprising: mixing a combination of in vitro cultured cells and a stabiliser; heating the combination to produce a cooked mixture; and adding a fat to the cooked mixture to produce a comestible composition.Item 27. The method of Item 26 wherein the stabiliser is a plant starch or plant flour.Item 28. The method of Item 26 or Item 27 wherein the stabiliser is tapioca starch or tapioca flour.Item 29. The method of any one of Items 26 to 28 wherein the comestible composition comprises about 15% wt. to about 25% wt. fat.Item 30. The method of any one of Items 26 to 29 wherein the fat is butter.Item 31 . The method of any one of Items 26 to 30 wherein the in vitro cultured cells are avian cells.Item 32. The method of Item 31 wherein the avian cells are quail cells.Item 33. The method of any one of Items 26 to 32 wherein the in vitro cultured cells are selected from the group consisting of adipocytes, fibroblasts and muscle cells.Item 34. The method of any one of Items 26 to 33 wherein the in vitro cultured cells are fibroblasts, optionally embryonic or immortalised fibroblasts.Item 35. The method of any one of Items 26 to 34 wherein the combination is heated to a temperature of between about 50°C and 100°C.Item 36. The method of any one of Items 26 to 35 wherein the comestible composition further comprises any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a colouring agent; a spice; and a vegetable.Item 37. The method of any one of Items 26 to 36 wherein said mixing comprises mixing a combination of in vitro cultured cells and a stabiliser and any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a spice; and a vegetable.Item 38. The method of Item 36 or Item 37 wherein the alcohol reduction is formed by heating an alcohol.Item 39. The method of any one of Items 36 to 38 wherein the plant oil, the salt, the alcohol, the herb, the spice and / or the vegetable are heated prior to mixing with the in vitro cultured cells and the stabiliser.Item 40. The method of any one of Items 36 to 39 wherein the plant oil is olive oil.Item 41 . The method of any one of Items 36 to 40 wherein the herb is thyme.Item 42. The method of any one of Items 36 to 41 wherein the vegetable comprises garlic and eschalots.Item 43. The method of any one of Items 26 to 42 wherein the comestible composition comprises: about 55% wt. to about 75% wt. in vitro cultured cells; about 3% wt. to about 6% wt. stabiliser; and about 15% wt. to about 25% wt. fat.Item 44. The method of any one of Items 26 to 43 wherein the comestible composition comprises:about 55% wt. to about 65% wt. in vitro cultured quail cells; about 4% wt. to about 5% wt. tapioca flour; and about 17.5% wt. to about 22.5% wt. fat.Item 45. The method of any one of Items 26 to 44 wherein the comestible composition is shear-thinning.Item 46. The method of any one of Items 26 to 45 wherein the comestible composition has a shearthinning index of between about 0.99 and about 800 in a shear rate range of between about 0.1 s-1and about 100s1, when measured at a temperature of about 22°C.Item 47. The method of any one of Items 26 to 46 wherein the comestible composition has a viscosity of between about 250 Pa.s and about 200 Pa.s in a temperature range of between about 20°C and 25°C, when measured at about 1 % strain.Item 48. The method of any one of Items 26 to 47 wherein the comestible composition has a viscosity change rate of about -5 Pa.s / °C to about -20 Pa.s / °C, when measured at about 1 % strain.ExamplesIn vitro cell culture

[0095] Cells were isolated from tissue samples obtained from Japanese quail (Coturnix japonica). Enzymatic digestion of the tissue, using 0.25% trypsin, facilitated cell isolation, which was further refined by passing the resulting crude homogenate through fine filters (70pm). The isolated cells, identified as embryonic fibroblasts, were subsequently expanded in number by culturing in a nutrient-rich medium and then cryopreserved in liquid nitrogen as a working cell bank (WCB). Each WCB had 5ml cryovials, with approximately 20 million cells per vial.Expansion Phase 1

[0096] Three WCB vials (~60 million cells in total) were thawed to room temperature, then added directly to an E500 flask containing 120ml of nutrient-rich growth media. The flask was placed on a shaking platform (120rpm) within a controlled incubator (37°C, 5% CO2). The cells and media were transferred to an E1000 flask after three days, topped up to a total volume of 300ml with fresh nutrient-rich growth media, and returned to the shaking platform in the incubator. Subsequently, the media and cells were equally split into two E2000 flasks after three days, each then topped up to a total volume of 600ml with fresh nutrient-rich growth media, before being placed back on the shaking platform. Finally, the media and cells were equally split into four E5000 flasks after three days, each then topped up to a total volume of 1500ml with fresh nutrient-rich growth media, and then placed back on the shaking platform at a reduced speed of 90rpm.Expansion Phase 2

[0097] Cells were seeded from the four E5000 flasks into a 25L bag on a rocking motion bioreactor, fresh nutrient-rich growth media was added to reach a total volume of 25L. Cells were cultured for a period of seven days.Expansion Phase 3

[0098] Cells from the 25L rocking motion bioreactor were seeded into a 200L stirred tank bioreactor, reaching a working volume of 180L with fresh nutrient-rich growth media. Draw and fill cycles (extracting 30-50% cell suspension and replenishing media to 180L) were performed every 3-4 days, for a maximum of one month. After each draw and fill cycle, cells were harvested through continuous centrifugation. The resulting cell mass was stored at -20°C until it was utilized for producing comestible compositions.Example 1Table 1ATable 1BTable 1CExample 2Table 2ATable 2BTable 2CExample 3Table 3ATable 3BTable 3CExample 4Table 4ATable 4BTable 4CExample 5Table 5ATable 5BTable 5CExample 6Table 6ATable 6BTable 6CExample 7Table 7ATable 7BTable 7CExample 8Table 8ATable 8BTable 8CExample 9Table 9ATable 9BTable 9CExample 10Table 10ATable 10BTable 10CExample 11Table 11ATable 11BExample 12Table 12ATable 12BTable 12CExample 13Table 13ATable 13BTable 13CExample 14Table 14ATable 14BTable 14CExample 15Table 15ATable 15BTable 15CExample 16Table 16ATable 16BTable 16CExample 17Table 17ATable 17BTable 17CExample 18Table 18ATable 18BTable 18CExample 19Table 19ATable 19BTable 19CExample 20Table 20ATable 20BTable 20CExample 21Table 21ATable 21 BTable 21 CExample 22Table 22ATable 22BTable 22CExample 23Table 23ATable 23BTable 23CExample 24Table 24ATable 24BTable 24CExample 25

[0099] To determine viscosity of the comestible composition, the composition described in Example 19 was subject to a series of tests on a rheometer. Briefly, 1 ml of sample was loaded into a KINEXUS PLUS rheometer equipped with a 40 mm diameter cone plate (alpha = 4°) and a 1 mm gap. Samples were tested under the following conditions:- Shear ramp test: Viscosity was measured at 22°C and shear values ranging from 0.1 to 100s-1- Temperature ramp: Complex shear strain was fixed at 1 % and temperature heating rate at 5 °C / min. The viscosity of the sample was measured between 20 and 35 °C.

[0100] The decrease in viscosity (increase in spreadability) of the composition at close to body temperatures highlight how the texture of the composition will become creamier and more spreadable as it is eaten (Figure 5).

[0101] It will be appreciated by those skilled in the art that the present disclosure may be embodied in many other forms.

Claims

Claims1 . A comestible composition comprising: about 30% wt. to about 85% wt. in vitro cultured cells; about 0.5% wt. to about 10% wt. stabiliser; and about 5% wt. to about 30% wt. fat or oil.

2. A comestible composition comprising: about 55% wt. to about 75% wt. in vitro cultured cells; about 3% wt. to about 6% wt. stabiliser; and about 15% wt. to about 25% wt. fat.

3. The comestible composition of claim 1 or claim 2 wherein the stabiliser is a plant starch or plant flour.

4. The comestible composition of any one of claims 1 to 3 wherein the stabiliser is tapioca flour or tapioca starch.

5. The comestible composition of any one of claims 1 to 4 wherein the fat is butter.

6. The comestible composition of any one of claims 1 to 5 wherein the in vitro cultured cells are avian cells.

7. The comestible composition of claim 6 wherein the avian cells are quail cells.

8. The comestible composition of any one of claims 1 to 7 wherein the in vitro cultured cells are selected from the group consisting of adipocytes, fibroblasts and muscle cells.

9. The comestible composition of any one of claims 1 to 8 wherein the in vitro cultured cells are fibroblasts, optionally embryonic or immortalised fibroblasts.

10. The comestible composition of any one of claims 1 to 9 comprising: about 55% wt. to about 75% wt. in vitro cultured quail cells; about 3% wt. to about 6% wt. tapioca flour; and about 15% wt. to about 25% wt. fat.

11. The comestible composition of any one of claims 1 to 10 comprising: about 55% wt. to about 65% wt. in vitro cultured quail cells; about 4% wt. to about 5% wt. tapioca flour; and about 17.5% wt. to about 22.5% wt. fat.

12. The comestible composition of any one of claims 1 to 11 further comprising a plant oil.

13. The comestible composition of claim 12 wherein the plant oil is olive oil.

14. The comestible composition of any one of claims 1 to 13 further comprising a colouring agent, optionally Summer Red, Fiesta Pink, Brilliant Orange, Shade Red or a combination of any two or more thereof.

15. The comestible composition of any one of claims 1 to 14 further comprising a salt.

16. The comestible composition of any one of claims 1 to 15 further comprising an alcohol reduction.

17. The comestible composition of any one of claims 1 to 16 further comprising a flavouring agent.

18. The comestible composition of any one of claims 1 to 17 further comprising a herb or a spice.

19. The comestible composition of any one of claims 1 to 18 further comprising a vegetable.

20. The comestible composition of any one of claims 1 to 19 further comprising eschalots, garlic, thyme or a combination thereof.

21. The comestible composition of any one of claims 1 to 20 comprising: about 55% wt. to about 65% wt. in vitro cultured quail cells; about 4% wt. to about 5% wt. tapioca flour; about 17.5% wt. to about 22.5% wt. butter; about 0.5% wt. to about 1% wt. olive oil; about 3% wt. to about 7% wt. eschalots; about 0.2% wt. to about 1% wt. thyme; about 1 .5% wt. to about 5% wt. garlic; about 0.2% wt. to about 2% wt. salt; about 3% wt. to about 7.5% wt. alcohol reduction; and about 0.2% to about 1 .5% wt. colouring agent.

22. The comestible composition of any one of claims 1 to 21 wherein the comestible composition is shear-thinning.

23. The comestible composition of any one of claims 1 to 22 having a shear-thinning index of between about 0.99 and about 800 in a shear rate range of between about 0.1s1and about 100s1, when measured at a temperature of about 22°C.

24. The comestible composition of any one of claims 1 to 23 having a viscosity of between about 250 Pa.s and about 200 Pa.s in a temperature range of between about 20°C and 25°C, when measured at about 1 % strain.

25. The comestible composition of any one of claims 1 to 24 having a viscosity change rate of about -5 Pa.s / °C to about -20 Pa.s / °C, when measured at about 1 % strain.

26. A method of producing a comestible composition, the method comprising: mixing a combination of in vitro cultured cells and a stabiliser; heating the combination to produce a cooked mixture; and adding a fat to the cooked mixture to produce a comestible composition.

27. The method of claim 26 wherein the stabiliser is a plant starch or plant flour.

28. The method of claim 26 or claim 27 wherein the stabiliser is tapioca starch or tapioca flour.

29. The method of any one of claims 26 to 28 wherein the comestible composition comprises about 15% wt. to about 25% wt. fat.

30. The method of any one of claims 26 to 29 wherein the fat is butter.31 . The method of any one of claims 26 to 30 wherein the in vitro cultured cells are avian cells.

32. The method of claim 31 wherein the avian cells are quail cells.

33. The method of any one of claims 26 to 32 wherein the in vitro cultured cells are selected from the group consisting of adipocytes, fibroblasts and muscle cells.

34. The method of any one of claims 26 to 33 wherein the in vitro cultured cells are fibroblasts, optionally embryonic or immortalised fibroblasts.

35. The method of any one of claims 26 to 34 wherein the combination is heated to a temperature of between about 50°C and 100°C.

36. The method of any one of claims 26 to 35 wherein the comestible composition further comprises any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a colouring agent; a spice; and a vegetable.

37. The method of any one of claims 26 to 36 wherein said mixing comprises mixing a combination of in vitro cultured cells and a stabiliser and any one or more of: a plant oil; a salt; an alcohol reduction; a herb; a spice; and a vegetable.

38. The method of claim 36 or claim 37 wherein the alcohol reduction is formed by heating an alcohol.

39. The method of any one of claims 36 to 38 wherein the plant oil, the salt, the alcohol, the herb, the spice and / or the vegetable are heated prior to mixing with the in vitro cultured cells and the stabiliser.

40. The method of any one of claims 36 to 39 wherein the plant oil is olive oil.41 . The method of any one of claims 36 to 40 wherein the herb is thyme.

42. The method of any one of claims 36 to 41 wherein the vegetable comprises garlic and eschalots.

43. The method of any one of claims 26 to 42 wherein the comestible composition comprises: about 55% wt. to about 75% wt. in vitro cultured cells; about 3% wt. to about 6% wt. stabiliser; and about 15% wt. to about 25% wt. fat.

44. The method of any one of claims 26 to 43 wherein the comestible composition comprises: about 55% wt. to about 65% wt. in vitro cultured quail cells; about 4% wt. to about 5% wt. tapioca flour; and about 17.5% wt. to about 22.5% wt. fat.

45. The method of any one of claims 26 to 44 wherein the comestible composition is shear-thinning.

46. The method of any one of claims 26 to 45 wherein the comestible composition has a shear-thinning index of between about 0.99 and about 800 in a shear rate range of between about 0.1s-1and about 100s-1, when measured at a temperature of about 22°C.

47. The method of any one of claims 26 to 46 wherein the comestible composition has a viscosity of between about 250 Pa.s and about 200 Pa.s in a temperature range of between about 20°C and 25°C, when measured at about 1 % strain.

48. The method of any one of claims 26 to 47 wherein the comestible composition has a viscosity change rate of about -5 Pa.s / °C to about -20 Pa.s / °C, when measured at about 1 % strain.

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