Food or feed product

Abstract

The present invention relates to a method for preparing a food or feed product comprising mycoprotein. The method comprises the steps a) of providing an alginate premix, that is comprising alginate and an aqueous solution. The method further comprises a step b) of providing mycoprotein and optionally at least one further ingredient, and at least one of b1) and b2), with b1) the mycoprotein being in unfrozen form, and b2) at least 70% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a). In a subsequent step c), the alginate premix from step a), the mycoprotein from step b) and optionally the at least one further ingredient from step 2), are mixed and a mass is obtained. In step d) the mass is shaped and cured, and the food or feed product is obtained.

Description

[0001] FOOD OR FEED PRODUCT

[0002] The present invention relates to a method for preparing a food or feed product.

[0003] Vegan food or feed products, such as meat substitute products, typically may be produced by preparing a mass of non-animal proteins, alginate and water, and subsequently shaping the mass and bringing it in contact with a solution of a calcium salt.

[0004] WO2022 / 171646 discloses a process for preparing a vegan edible product from edible nonanimal proteins which comprises the following steps i to iii:

[0005] (i) providing a malleable mass by mixing an edible protein component A, which is selected from the group consisting of edible vegetable protein materials, microbial protein materials and mixtures thereof; a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions as a component B, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof; optionally a water-swellable nonionic polysaccharide as a component C; and an edible fat or oil of plant origin as a component D; water;

[0006] (ii) comminuting the malleable mass into particles and

[0007] (iii) bringing the particles into contact with an aqueous solution of a calcium salt to achieve a hardening of the particle, where step (iii) is carried out simultaneously with step (ii) or after step (ii).

[0008] The known method disclosed above may fail to provide food or feed products having the optimal sensory characteristics, such as texture, needed for certain meat substitute products, such as pieces of chicken, beef chunks, and the like. Furthermore, the amount of additives such as alginate, that is used in such food or feed products may be too high.

[0009] Therefore, it is the aim of the present invention to provide an improved method for preparing a food or feed product comprising mycoprotein having optimal sensory characteristics and / or optimal dosage of additives. The present invention relates to method for preparing a food or feed product comprising mycoprotein, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and an aqueous solution; b) Providing mycoprotein and optionally at least on further ingredient, and at least one of b1) and b2), with b1) the mycoprotein being in unfrozen form; b2) at least 70%, preferably at least 75%, more preferably at least 80% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a); c) Mixing the alginate premix from step a), the mycoprotein from step b) and optionally the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product.

[0010] The aim of the present invention is achieved in that alginate is provided in the method of the present invention as a premix comprising alginate and water. The alginate premix is then mixed with mycoprotein and optionally at least one further ingredient to form a mass, and subsequently the mass is shaped and cured to obtain the food or feed product. The optimal sensory characteristics and / or optimal dosage of alginate may be achieved when alginate is provided as an alginate premix comprising an aqueous solution, and the mycoprotein that is provided in step b) of the method is in unfrozen form, according to step b1). Alternatively, according to b2), or in combination with step b1), the optimal sensory characteristics and / or optimal dosage of alginate may be achieved when at least one further ingredient is provided, such that at least 70% of the total alginate content of the mass is provided in the form of the alginate premix from step a).

[0011] The method of the present invention relates to the preparation of a food or feed product. Preferably, the method of the present invention relates to the preparation of food product.

[0012] The term “food product” encompasses any product that is suitable for consumption by humans, i.e. a food composition.

[0013] The term “feed product” encompasses any product that is suitable for consumption by animals, i.e. a feed composition. Preferably the feed product is a pet food. A pet may be any domestic or tamed animal kept for companionship or pleasure. For example, the pet can be an avian, bovine, canine, equine, feline, hircine, lupine, murine, ovine, or porcine animal. Preferably, the pet is a dog or a cat. The food or feed product that is prepared according to the method of the present invention may be a meat substitute product, also called a meat replacer. Meat substitute products are food or feed products that mimic animal processed whole-muscle meat products, such as chicken pieces or beef stripes, as well as processed restructured meat products such as burgers, patties, sausages and the like. Preferably, the food or feed product that is prepared according to the method of the present invention is a mimic of a whole-muscle meat product.

[0014] Preferably, the food or feed product that is prepared according to the method of the present invention is a vegetarian product, i.e. a product that does not comprise meat or fish. More preferably, the food or feed product is a vegan product, i.e. a product that does not comprise any ingredients derived from animals. In other words, the food or feed product that is prepared according to the method of the present invention is substantially free, preferable free, from ingredients from an animal source. Examples of products derived from animals are amongst others meat, fish, eggs, milk or honey.

[0015] The food or feed product that is prepared according to the method of the present invention comprises mycoprotein. Mycoprotein is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. Fungi belong to the group of eukaryotic organisms that includes microorganisms such as yeasts and moulds, as well as the more familiar mushrooms. The mycoprotein is preferably treated according to well-known practice to make it suitable for human consumption, i.e. to make the mycoprotein edible. Preferably also, the mycoprotein is non-viable. Typically, mycoprotein are supplied and stored in frozen condition for reasons of microbiological stability.

[0016] In the method of the present invention, different sources of mycoprotein are suitable to be used. Non-limiting examples of strains known in the art to provide edible mycoprotein are Fusarium, Rhizopus, Rhizomucor, Mucor, Mortierella, Neurospora, Aspergillus, Trichoderma, Pleurotus, Ganoderma, Inonotus, Cordyceps, Ustilago, Tuber, Pennicillium, Xylaria, Trametes. Suitable fungi of the genus Fusarium include Fusarium venenatum. Suitable fungi of the genus Rhizopus include Rhizopus stolonifer, Rhizopus arrbizus, Rhizopus miehei, Rhizopus pusillus, Rhizopus oligosporus and, Rhizopus oryzae. Edible mycoprotein from Fusarium, and Rhizopus are particularly preferred. In step a) of the method of the present invention, an alginate premix is provided. The alginate premix is a composition that comprises alginate and an aqueous solution. The alginate premix preferably has a smooth, essentially lump-free, slurry- or paste-like consistency.

[0017] Alginates are the metal salts of alginic acid, a naturally occurring, edible polysaccharide found in for example brown algae. The alginate may be obtained in filamentous, granular, or powdered form. The foremost reason behind the use of hydrocolloids such as alginates in food or feed products is their ability to modify the rheology of the food or feed product. Alginates are typically used as thickening and gelling agents. When alginates are brought into contact with a solution comprising calcium ions, the alginate polymer chains are linked by the calcium ions, leading to gelation. This linking process is referred to as “curing” in the present application.

[0018] Suitable alginates may for instance comprise sodium and potassium alginates, without being limited thereto. Preferably, the alginate in the alginate premix in step a) of the method of the present invention is a sodium alginate.

[0019] In order to avoid premature curing of the alginate premix before actively bringing it in contact with a calcium solution, it is desirable to use a source of alginate that is limited in calcium. Preferably, the alginate in the alginate premix of step a) of the method of the present invention is characterized in that the concentration of calcium is below 1.0 wt%, preferably below 0.5 wt%, even more preferably below 0.2 or even 0.1 wt%, expressed on dry weight of the alginate; most preferably, the alginate is essentially free of calcium.

[0020] The aqueous solution may be any suitable solution that provides free water to the composition of the alginate premix. The aqueous solution may be for example cooking broth from vegetables, cooking broth from animal parts, water, such as tap water or demineralized water, and the like. Preferably, the aqueous solution in the alginate premix of step a) of the method of the present invention is water. In order to avoid premature curing of the alginate premix before actively bringing it in contact with a calcium solution, it is desirable to use an aqueous solution that is limited in calcium. Preferably, the aqueous solution in the alginate premix of step a) of the method of the present invention is characterized in that the concentration of calcium is below 0.018 wt.%, preferably below 0.012 wt.%, even more preferably below 0.006 wt.% or even 0.004 wt.%, expressed on total weight of the aqueous solution; most preferably, the aqueous solution is essentially free of calcium.

[0021] The alginate content of the alginate premix is at most 3.5 wt.%, preferably at most 3.3 wt.%, more preferably at most 3.0 wt.%, expressed on total weight of the alginate premix.

[0022] The alginate premix in step a) of the method of the present invention may further comprise other solids such as, but not limited to, proteins, starches, fibers, emulsifiers, flavourants, preservatives or combinations of two or more thereof.

[0023] In one aspect of the invention, the alginate premix in step a) of the method has a dry matter content in a range of from 0.6 to 20.0 wt.%, preferably of from 1.4 to 19.0 wt.%, more preferably of from 3.0 to 18.0 wt.%, expressed on total weight of the alginate premix.

[0024] In a preferred aspect of the invention, the alginate premix in step a) of the method further comprises plant proteins. More preferably, the alginate premix in step a) comprises plant proteins in an amount of from 4.0 to 18.0 wt.%, or from 5.0 to 17.0 wt.%, most preferably of from 6.0 to 16.0 wt.%, expressed on total weight of the alginate premix.

[0025] In the context of the present invention, the term “plant” may encompass any suitable vegetable source. In one aspect of the invention, the term “plant” encompasses any vegetable source that is selected from the group consisting of oil seeds, pulses, cereals, and pseudocereals. Examples of oilseeds are, but are not limited to, soybean, canola and flax. Pulses are, amongst others, pea, chickpea, lentils, and beans, such as green bean, kidney bean, faba bean. Faba beans, i.e. Vicia faba L., are sometimes also referred to in the art as broad beans, field beans, horse beans, Windsor beans, English beans, fava beans, haba beans, feve, dolichos beans, or bell beans, without being limited thereto. Examples of cereals are, but are not limited to, rice, wheat, rye, oat, barley, millet, and maize. Pseudocereals are for example buckwheat, quinoa, and chia. Rice may encompass any type of rice such as non-waxy rice and waxy rice of the type Japonica or Indica. In one aspect of the invention, the protein in the alginate premix in step a) of the method originates from plants selected from the group consisting of soybean, pea, chickpea, green bean, faba bean, rice, wheat, oats, barley, and maize, and combinations of two or more thereof. Preferably, the protein in the alginate premix originates from plants selected from the protein is selected from the group consisting of pea, faba bean, wheat, and rice and combinations of two or more. More preferably the protein in the alginate premix originates from pea, faba bean, or a combination thereof.

[0026] The plant proteins may be provided to the alginate premix by means of any suitable source, i.e. any plant material that contains proteins, such as a flour, a protein concentrate, a protein isolate, or the like. Typically, plant protein-containing sources having a protein content of about 60 to 90 wt.% on total dry weight are called “plant protein concentrates”, and plant proteincontaining sources having a protein content of more than 90 wt.% on total dry weight are called plant “protein isolates”.

[0027] In a preferred aspect of the invention, the alginate premix in step a) of the method comprises pea protein concentrate, pea protein isolate or a combination thereof. More preferably the alginate premix comprises pea protein concentrate.

[0028] The alginate premix in step a) of the method of the present invention is prepared by mixing the alginate, the aqueous solution and optionally a plant protein containing material for a sufficiently long mixing time and a sufficiently high mixing intensity such that the alginate is sufficiently hydrated by the water in the aqueous solution. Then, the alginate premix typically is essentially lump-free. Mixing equipment known to one skilled in the art may be used in this mixing step, such as a planetary mixer, a spiral mixer, a high-shear dispenser, a Cowles mixer, a rotor-stator mixer or the like.

[0029] Preferably, the alginate premix is prepared by first mixing the dry ingredients, i.e. the alginate and optional further dry ingredients, and subsequently adding the dry ingredient mix to the aqueous solution. This has the advantage that a higher weight percentage of sufficiently hydrated alginate in the premix may be achievable. In step b) of the method of the present invention, mycoprotein is provided, and optionally at least one further ingredient. It is essential for the method of the present invention that with the provision of the mycoprotein and optionally at least one further ingredient in step b) at least one of the conditions b1) and b2) apply. It has been observed that when applying at least one of the conditions b1) and b2), a beneficial effect may be achieved on the sensorial characteristics of the obtained food or feed product.

[0030] The mycoprotein may be provided in any physical form, for instance as an unfrozen paste, a frozen solid or dried solid. In case the mycoprotein are in fozen condition, the mycroprotein may also be provided in particulate form by milling or slashing the mycoprotein to promote subsequent mixing in step c) of the method. In a suitable aspect, when the mycoprotein in step b) is in frozen form, the present invention provides a method wherein the mycoprotein is provided as particles with an average particle size of from 4 to 30 mm, more preferably from 6 to 25 mm, even more preferably from 8 to 20 mm, and most preferably from 10 to 15 mm. Reducing the size of the mycoprotein particles to within the preferred ranges, before mixing in step c) of the method has a beneficial effect on the properties of the food or feed product. Smaller mycoprotein particles may lead to more homogeneous, structure of the food or feed product.

[0031] The dry matter content of the mycoprotein may vary from 10 wt% to 98 wt% and more. Preferably, the dry matter content of the mycoprotein may range from 12-80 wt%, more preferably from 15-60 wt%, even more preferably from 18-50 wt% and most preferably from 20-40 wt%, relative to the total weight of the mycoprotein. A higher water content of the mycoprotein may enhance the essentially full curing of the core of the formed individual pieces of food or feed product in step d) of the method.

[0032] Typically, mycoprotein are supplied and kept in storage in frozen form. According to condition b1) of the method of the present invention, the mycoprotein that are provided in step b) need to be in unfrozen form. With “mycoprotein being in unfrozen form” is meant maximum 40 wt.%, preferably maximum 30 wt.%, more preferably maximum 20 wt.%, even most preferably maximum 10 wt.% of the water that is present in the mycoprotein is in form of frozen water, i.e. ice crystals. The amount of frozen water may be determined using any suitable technique such as, but not limited to, nuclear magnetic resonance (NMR) or a calorimetric technique, such as DSC (differential scanning calorimetry) or DTA (differential thermal analysis). In a useful aspect of the invention, according to condition b1) of the method, maximum 40 wt.%, preferably maximum 30 wt.%, more preferably maximum 20 wt.%, even most preferably maximum 10 wt.% of the water that is present in the mycoprotein is in form of frozen water prior to the mixing in step c) of the method, whereby, preferably, the frozen water content is measured by means of NMR . In a preferred aspect, according to condition b1) of the method of the present invention, the mycoprotein that are provided in step b1) have a temperature of at least 0°C, preferably at least 1°C, more preferably at least 3°C prior to the mixing in step c) of the method. “Mycoprotein being in unfrozen form” does not necessarily mean that the mycoproteins were thawed. It may be that the mycoprotein are supplied in fresh condition, i.e. without having been frozen, prior to the mixing in step c) of the method.

[0033] It has been found that the use of mycoprotein in unfrozen form in step b1) of the process of the present invention may have a beneficial effect in the sensorial quality, such as texture and / or firmness, of the obtained food or feed product.

[0034] According to condition b2), mycoprotein and at least one further ingredient are provided in step b) of the method, such that at least 70%, preferably at least 75%, more preferably at least 80% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a). In other words, each of the at least one ingredient that is further provided in step b2) may be any suitable ingredient, provided that at least 70%, preferably at least 75%, more preferably at least 80% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a). It has been found that the addition of additional alginate in step b2) of the process of the present invention may only have a very limited, or even no, effect on the sensorial characteristics, such as texture and / or firmness, of the obtained food or feed product. It thus may lead to an inefficient usage and / or overdosage of alginate in the food or feed product. Therefore, at least 70% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a).

[0035] In a preferred aspect of the invention, according to condition b2), mycoprotein and at least one further ingredient may be provided in step b) of method, such that at least 95%, preferably at least 98%, more preferably at least 99% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a). In a more preferred aspect of the invention, according to condition b2), mycoprotein and at least one further ingredient may be provided in step b), whereby each of the at least one ingredient that is further provided in step b2) may be any suitable ingredient, while being substantially or even fully free of alginate.

[0036] Examples of the at least one further ingredient that may be provided in step b) of the method, include amongst other flour, starch, sugars, polysaccharides, plant protein concentrate, plant protein isolate, flavourants, oil and / or fat, salts, fibers, emulsifiers, preservatives, colorants, water, and combinations of two or more thereof. In one aspect of the invention, the at least one further ingredient is selected from the group consisting of flour, starch, sugars, polysaccharides, plant protein concentrate, plant protein isolate, flavourants, oil and / or fat, salts, fibers, water, emulsifiers, preservatives, colorants and combinations of two or more thereof. Preferably, the at least one further ingredient is selected from the group consisting of flour, starch, plant protein concentrate, plant protein isolate, flavouring agents, water, and combinations of two or more thereof. More preferably, the at least one further ingredient is selected from the group consisting of plant protein concentrate, plant protein isolate, flavouring agents, water, and combinations of two or more thereof.

[0037] In step c) of the method of the present invention, the alginate premix from step a), the mycoprotein from step b) and optionally the at least one further ingredient from step b) are mixed together. Mixing equipment known to one skilled in the art may be used in this mixing step, such as a paddle mixer, a planetary mixer, a spiral kneader, a spiral mixer, a dough mixer, or the like.

[0038] In step c) of the method of the present invention, a mass containing the alginate premix from step a), the mycoprotein from step b) and optionally the at least one further ingredient from step b) is obtained. The mass can have a consistency that allows it to be shaped, for instance by hand or by machine. The mass therefore is preferably provided as a paste with a certain, albeit variable, consistency. The desired consistency and ability to shape may be obtained by for instance providing a sufficiently high solid content of the premix. This sufficiently high solids content can be determined by routine experimentation of one skilled in the art. In one aspect of the invention, the mass that is obtained in step c) of the method has a dry matter content in a range of from 10 to 40 wt.%, preferably of from 15 to 35 wt.%, more preferably of from 20 to 30 wt.%, expressed on total weight of the mass.

[0039] In another aspect, the present invention provides a method as defined herein, wherein the mass from step c) has a moisture content in a range of from 60 to 90 wt.%, preferably from 65 to 85 wt.%, more preferably from 70 to 80 wt.%, expressed on total weight of the mass.

[0040] The amount of plant protein in the mass may also be selected within wide limits. Suitable aspects provide a method as defined herein, wherein the mass contains at least 2 wt.% plant protein source, preferably at least 3 wt.%, more preferably at least 4 wt.%, even more preferably at least 5 wt.% of plant protein source, and at most 94 wt.%, more preferably at most 57 wt.%, and most preferably at most 55 wt.% of plant protein source, expressed as dry weight of plant protein source on total dry weight of the mass. Furthermore, suitable aspects provide a method as defined herein, wherein the mass contains at least 1 wt.% plant protein, preferably at least 2 wt.%, more preferably at least 3 wt.%, even more preferably at least 4 wt.% of plant protein, and at most 55 wt.%, more preferably at most 50 wt.%, and most preferably at most 45 wt.% of plant protein, expressed as dry weight of plant protein on total dry weight of the mass. In another suitable aspect, the mass that is obtained in step c) has a protein content in a range of from 5 to 20 wt.%, preferably from 6 to 18 wt.%, more preferably from 7 to 17 wt.%, expressed on total weight of the mass.

[0041] In a particular aspect, the present invention provides a method as defined herein, wherein the mass contains at least 1.0 wt.% alginate, preferably from 1.5 to 10.0 wt.%, more preferably from 2.5 to 9.5 wt.%, even more preferably from 3.0 to 9.0 wt.%, expressed as dry weight of alginate on total dry weight of the mass; and wherein the alginate is sodium alginate. In another particular aspect of the invention, the mass that is obtained in step c) has an alginate content of from 0.6 to 2.7 wt.%, preferably of from 0.7 to 2.0 wt.%, more preferably of from 0.8 to 1.2 wt.%, expressed on total weight of the mass.

[0042] In a particular aspect, the present invention provides a method as defined herein, wherein the mass contains NaCI (sodium chloride) in an amount of at most 3.0 wt.%, preferably at most 2.5 wt.%, more preferably at most 1.3 wt.%, expressed on total weight of the mass. The NaCI present in the mass may have been provided optionally in step a) or step b). NaCI may have been added as such or may also have been part of other ingredients that may have been added to the mass, such as for example a flavourant.

[0043] It has been found that the presence of NaCI in the mass at concentrations above 3.0 wt.% may negatively influence the texture and / or firmness of the food or feed product that is obtained by the method of the present invention.

[0044] In a preferred aspect, the present invention provides a method as defined herein, wherein the dry weight ratio of mycoproteins over plant protein in the premix is in a range of from 0.1 to 80, preferably from 0.2 to 40, more preferably 0.3 to 20.

[0045] It was found that the ratio of the amount of the mycoprotein over the amount of the plant protein source may have an effect on the texture and / or firmness of the obtained food or feed product. When the relative amount of the mycoprotein, compared to the amount of plant protein source, is lower, it can provide for a smoother texture of the food product, while a higher relative amount of the mycoprotein can lead to a food product with a firmer, more fibrous texture.

[0046] In another preferred aspect of the invention, the mass that is obtained in step c) does not comprise any ingredients derived from animals.

[0047] In one particular aspect of the invention, there is provided a method for preparing a food product comprising mycoprotein, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and water; b) Providing mycoprotein and optionally at least on further ingredient, whereby the mycroprotein is in unfrozen form; c) Mixing the alginate premix from step a), the mycoprotein from step b), and optionally the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product.

[0048] In a more particular aspect of the invention, there is provided a method for preparing a food product comprising mycoprotein, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and water; b) Providing mycoprotein and optionally at least on further ingredient, whereby the mycroprotein is in unfrozen form; c) Mixing the alginate premix from step a), the mycoprotein from step b), and optionally the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product; and wherein the portion of alginate that is provided to the mass in the form of an alginate premix is at least 50%, preferably at least 65%, more preferably at least 80% of the total alginate content in the mass.

[0049] In another particular aspect of the invention, there is provided a method for preparing a food product comprising mycoprotein, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and water; b) Providing mycoprotein and optionally at least one further ingredient, such that at least 70%, preferably at least 75%, more preferably at least 80% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a); c) Mixing the alginate premix from step a), the mycoprotein and optionally the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product.

[0050] In yet another particular aspect of the invention, there is provided a method for preparing a food or feed product comprising mycoprotein, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and water; b) Providing mycoprotein and optionally at least on further ingredient, with b1) the mycoprotein being in unfrozen form; and b2) at least 70%, preferably at least 75%, more preferably at least 80% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a); c) Mixing the alginate premix from step a), the mycoprotein from step b) and optionally the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product. In a more particular aspect of the invention, there is provided a method for preparing a food or feed product comprising mycoprotein, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and water; b) Providing mycoprotein and optionally at least one further ingredient, with b1) the mycoprotein being in unfrozen form; and b2) at least 95%, preferably at least 98%, more preferably at least 99% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a); c) Mixing the alginate premix from step a), the mycoprotein from step b) and optionally the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product; and wherein the alginate content in the mass is in a range of from 0.6 to 2.7 wt.%, preferably of from 0.7 to 2.0 wt.%, more preferably of from 0.8 to 1 .2 wt.%, expressed on total weight of the mass.

[0051] In step d) of the method of the present invention, the mass from step c) is shaped and cured.

[0052] “Shaping” refers to the method step wherein the mass from step c) is formed into individual pieces. The sharping may occur by means of cutting or tearing individual pieces from the mass. The shaping may be carried out by hand or by any suitable shaping equipment known in the art.

[0053] The individual pieces may have any desired form. The dimensions of the individual pieces may be varied according to the specific application they are used for.

[0054] The method according to aspects of the invention allows for a wide variation in lengths of the individual pieces, such as a length of 5 mm, of 10 mm, of 25 mm, of 50 mm, of 60 mm, of 75 mm, of 100 mm, of 150 mm, of 200 mm, of 250 mm, up to lengths of 1000 mm, and even more if needed. It is however desirable to have a length considered natural in the field of meat, and meat substitutes. In useful aspects of the invention, the food or feed product has a length of at least 5 mm, preferably of at most 500 mm, more preferably of from 10 to 250 mm, even more preferably from 50 to 150 mm. The method according to aspects of the invention allows for a wide variation in widths of the individual pieces, such as a width of 5 mm, of 10 mm, of 25 mm, of 50 mm, of 60 mm, of 75 mm, of 100 mm, of 150 mm, of 200 mm, of 250 mm, up to widths of 1000 mm, and even more if needed. It is however desirable to have a width considered natural in the field of meat, and meat substitutes. In aspects of the invention, the food or feed product has a width of at least 5 mm, preferably of at most 500 mm, more preferably of from 10 to 250 mm, even more preferably from 50 to 150 mm.

[0055] In yet other aspects, the food or feed product that is obtained by the method of the present invention has a length / width ratio of at least 0.1 , preferably at most 10, even more preferably from 0.1 to 5.

[0056] “Curing”, also called “ripening”, refers to the method step wherein the mass from step c), that contains alginate, is contacted with an aqueous solution of alkaline-earth metal salts, preferably soluble calcium salts, i.e. a calcium solution. The alginate polymer chains are then linked by the metal ions, leading to gelation. Suitable soluble calcium salts are, but are not limited to, calcium acetate, calcium orthophosphate, calcium carbonate, calcium lactate, calcium ascorbate, calcium propionate, calcium sulfate, calcium chloride, or any combinations thereof. Adding the calcium salt to water will provide the calcium ions. Preferred calcium salts are those allowed for food applications, such as, but not limited to, calcium acetate, calcium orthophosphate, calcium carbonate, calcium lactate, calcium ascorbate, calcium propionate, calcium sulfate, and / or any combinations thereof.

[0057] In an aspect of the invention, the curing of the mass in step d) of the method occurs in the presence of a calcium solution that is substantially free from chloride, preferably in the presence of a calcium solution that having a chloride concentration of below 0.5 wt%, preferably below 0.2 wt%, even more preferably below 0.1 wt%, relative to the total weight of the solution.

[0058] The concentration of the calcium in the calcium solution may be varied, depending on the desired textural properties, such as firmness and hardness for instance. In an aspect of the present invention, a method is provided wherein the concentration of calcium in the calcium solution is at least 0.2 wt%, preferably from at least 0.5 wt%, more preferably at least 0.7 wt%, and at most 3.0 wt%, more preferably at most 1.5 wt%, expressed on total weight of the calcium solution.

[0059] The shaping and curing in step c) of the method of the present invention may occur in any suitable order. The mass from step c) may be cured and subsequently be shaped into individual pieces. Alternatively, the mass may be first shaped into individual pieces and the formed pieces may subsequently be cured.

[0060] Curing of the mass or of the individual pieces may be performed in several different ways, such as, but not limited to, by spraying or pouring the calcium solution onto the mass or the individual pieces, by submersing the mass or the individual pieces into a calcium solution, and by other methods available to the killed person. Preferably, the curing in step d) of the method of the present invention is performed by submersing the individual pieces in the calcium solution.

[0061] Curing or ripening in step d) of the method of the present invention by contacting the mass or the individual pieces with a calcium solution may take time in the order of hours to obtain a food or feed product with the desired sensory characteristics needed for certain meat substitutes, such as pieces of chicken, beef chunks, minced meat and the like. In a particular aspect of the invention, for the curing in step d) of the method, the mass or the individual pieces are contacted with a calcium solution for at least 15 min, more preferably at least 30 min, even more preferably at least 1 hour, preferably from 4 to 48 hours, more preferably from 6 to 36 hours, even more preferably from 8 to 30 hours, yet even more preferably from 10 to 26 hours, yet even more preferably from 16 to 20 hours.

[0062] Curing or ripening in step d) of the method of the present invention by contacting the mass or the individual pieces with a calcium solution may occur at a temperature of at most 25°C, preferably at most 15°C, more preferably from 3 to 10°C, even more preferably from 5 to 8°C. The curing in step d) may be dependent on diffusion of the calcium solution into the individual pieces. While the curing process may proceed faster at elevated temperatures, there also could be a higher risk for microbiological contamination and growth. It is therefore preferred to perform the curing process in step d) at lower temperatures, such as typical refrigeration temperatures. The curing process at these lower temperatures has the added benefit of further texture development associated with mycoproteins.

[0063] In a preferred aspect, the shaping and curing in step d) of the method of the present invention comprises: d1) pre-shaping of the mass from step c) into a pre-shaped mass; d2) curing the pre-shaped mass from step d1) by contacting the pre-shaped mass from the outside with a first calcium solution for a first contact time to obtain a skin-cured preshape; d3) forming individual pieces from the skin-cured pre-shape from step d2) while substantially preserving the cured skin part; and d4) further curing the individual pieces by contacting the individual pieces with a second calcium solution for a second contact time.

[0064] The pre-shaped mass that is obtained in step d1) may have different geometries, and the invention is not limited to a particular geometry of the pre-shaped mass. The geometry may be regular or may be irregular. A useful aspect however provides a method wherein the preshaped mass from step d1) has an elongated appearance, and the individual pieces are formed in step d3) by tearing apart and / or cutting apart the skin-cured pre-shape in a longitudinal direction thereof. The elongated appearance of the pre-shaped mass may for instance be provided by extruding the mass to provide a continuous elongated pre-shaped mass. This can for instance be achieved by continuously pushing the mass through a circular opening, thereby providing a mass in the elongated shape, contacting the elongated preshaped mass from the outside with a first calcium solution, and having a rotor provided with a series of irregularly shaped blades mounted thereon, one after the other in a radial direction of the rotor, tearing and / or cutting apart the individual pieces from the skin-cured pre-shaped mass. Other methods of obtaining the individual pieces may however be used, such as shredding, cutting and / or portioning, and the invention is not limited to a particular method of obtaining the individual pieces.

[0065] It was found that when the pre-shaped mass is first contacted from the outside with calcium solution in step d2), i.e. prior to the formation of individual pieces, a thin layer, or skin part, of cured mass is quickly formed on the outside of the pre-shaped mass to form a skin-cured preshape. This cured skin part can reduce or even prevent any sticking of the skin-cured pre- shape to processing equipment that is used in forming the individual pieces, allowing for a fast, clean and efficient shaping process.

[0066] It has also been found that the skin-cured pre-shape allows it to easily form individual pieces while substantially preserving the cured skin part. Substantially preserving the skin part means that the formed individual pieces comprise a cured skin part that originates from the cured skin of the skin-cured pre-shape, at least over a part of their surface area, such as at least 50%, preferably at least 75 wt.%, more preferably at least 80 wt.%, most preferably at least 90 wt.%, and up to 100 wt.% of their surface area. For instance, if the individual pieces are formed from the skin-cured pre-shape by cutting, the cured skin part may be disrupted at the cuts but will still be present over the remaining, uncut, surface area of the individual pieces.

[0067] The cured skin part of the skin-cured pre-shape and / or the skin-cured individual pieces envelops an uncured core part of the pre-shape and / or individual pieces. This is because the curing is effectuated by contacting the pre-shape from the outside with the first calcium solution. In this process, the first calcium solution may diffuse into the pre-shape from the outside towards the inside of the pre-shape over some distance. This distance may influence the thickness of the cured skin part.

[0068] The first contact time in step d2) should be sufficiently long to obtain the cured skin part. This first contact time may depend somewhat on the desired thickness of the skin part, as will be further elucidated below. The first contact time in step d2) necessary for curing the skin part of the pre-shaped mass can be selected within a suitable range, that still leaves an uncured core part in the skin-cured pre-shape. In a useful embodiment, a method is provided wherein the first contact time in step d2) is at most 120 minutes (min.), preferably at most 60 min., even more preferably at most 10 min., yet even more preferably at most 10 seconds (sec.). The first contact time is non-zero and is preferably at least 5 sec., more preferably at least 4 sec., more preferably at least 3 sec., even more preferably at least 2 or 1 sec., yet even more preferably at least 0.5 or 0.3 sec., and most preferably at least 0.2 or 0.1 sec.. It turned out that very short first contact times of around 0.1 to 5 sec. already may provide the effect of providing the skin part having a suitable thickness. Contacting the pre-shaped mass with the first calcium solution can be performed in several different ways, such as, but not limited to, spraying, pouring, submersing, and other methods easily envisioned by one skilled in the art. Preferably, contacting the pre-shaped mass with the first calcium solution is performed by spraying. In another preferred embodiment, contacting the pre-shaped mass with the first aqueous calcium solution is performed by submersing the pre-shaped mass in said first calcium solution.

[0069] In yet another aspect, the present invention provides a method wherein forming the individual pieces from the skin-cured pre-shape in step d3), while substantially preserving the cured skin, is performed by cutting, tearing, pulling, or any combinations thereof. It has been found that the method, in another embodiment, wherein the individual pieces are formed by pulling or tearing the premix shape, leads to a food or feed product with a more desirable natural and appealing appearance. The method of the invention is suited to provide meat substitute products having a somewhat larger size than minced beef products, such as provided by pieces of chicken, beef chunks, and the like.

[0070] According to step d3) of the invention, individual pieces are formed from the skin-cured preshape whereby the skin-cured pre-shape may be finite in length, or, alternatively, may be almost infinite, meaning that it comprises a continuously formed string, ribbon or wire shape of premix.

[0071] In step d4) of the method, the individual pieces are cured further by contacting the individual pieces with a second calcium solution for a second contact time, thereby providing the food or feed product. The second contact should be sufficiently long to enable the further curing of the individual pieces. With the wording “further curing” is meant that the core parts of the individual pieces are allowed to also cure at least over part of their cross-sectional area, preferably over essentially all of their cross-sectional area.

[0072] In one aspect of the invention, the individual pieces are further cured in step d4) by contacting the individual pieces with a second calcium solution for a second contact time of at least 15 min, more preferably at least 30 min, even more preferably at least 1 hour, preferably from 4 to 48 hours, more preferably from 6 to 36 hours, even more preferably from 8 to 30 hours, yet even more preferably from 10 to 26 hours, yet even more preferably from 16 to 20 hours. The first and the second calcium solution used in respectively the first curing step d2) and the further curing step d4), can be selected to be different, such as, but not limited to, having a different composition of calcium salts and / or a different calcium concentration. In another embodiment, they can be the same solution. Preferably, the first and the second calcium solution are the same, at least with respect to the type of calcium salt used, as this allows for a simpler process.

[0073] The invented method yields a food or feed product. By this is meant that a product is obtained that is in principle edible. However, additional steps may be required to meet regulations, such as those related to microbial requirements. In particular aspects of the invention, the food or feed product may be subjected to further processing steps including but not limited to rinsing the food or feed product; submersing the food product in a sodium chloride solution; adjusting the pH of the food of feed product; treating the food of feed product at elevated temperatures, such as pasteurization; cooling the food or feed product; freezing the food or feed product; reducing the size of the food or feed product; combining several pieces of food or feed product into a semi-finished or finished food or feed product, such as patties, balls, fillet, meat-like cuts, and the like; and any combinations thereof.

[0074] To reduce or remove any microbial contamination, the food or feed product is preferably heat- treated at an elevated temperature after having been shaped and cured in step d) of the invention. Such a treatment may for instance comprise heating the food or feed product to a temperature above 60°C, preferably to a temperature between 65°C and 100°C, more preferably between 70°C and 95°C, even more preferably between 75°C and 90°C, for a period of time that ranges from 5 to 100 min, more preferably from 10 to 80 min, even more preferably from 15 to 60 min and most preferably from 20 to 50 min, such as at about 25 min to obtain the food or feed product. Heat-treatment of the food or feed products may occur in a water bath. Preferably, the heating of the food or feed product in the water bath is done such that a rinsing action on the food or feed product takes place. Following the heating of the food or feed product, the heat-treated food or feed product preferably is cooled to freezing temperatures; this will allow storage and transport of the food or feed product under hygienic conditions. The freezing temperatures are below 0°C, preferably are between -10°C and - 40°C, most preferably between -30°C and -40°C. In other particular aspects of the invention, the food of feed product may be prepared under clean room conditions to avoid or minimize microbial contamination.

[0075] Examples

[0076] Materials

[0077] Pea protein concentrate having a protein content of about 80 wt.% protein on total dry matter was sourced from Windmill (Meelunie). The pea protein concentrate was in powder form, having a dry matter content of about 90%. Sodium alginate was sourced from Shandong Jiejing Group Corporation. Mycoprotein from the strain Fusarium venenatum was sourced from either the company Marlow Foods - brand name Quorn - or from the company Enough; as is known, these mycoproteins have been treated to lower the level of RNA which they contain. The mycoprotein sourced from Enough and Quorn had both a dry matter content of 25 wt.%. Mycoproteins were sourced in frozen form. After thawing, mycoproteins had a pastelike texture. Chicken flavour was sourced from Dutch Protein & Services. Sodium diacetate was sourced from Kerry Group.

[0078] Methods

[0079] General procedure A: Firmness

[0080] Sensorial properties of the individual pieces were analysed through a standard Texture Profile Analysis using a Stable Microsystems TA. HD plus equipped with a Meullenet Owens Razor Shear Blade and guillotine block. The starting position was set at 20 mm, the test speed was 2 mm / s, and the test distance was 20 mm. The deformation curve of the sample was obtained, from which the parameter Force 1 (g) was determined in function of time (s), according to the manufacturer's protocol. Firmness is a measure for the peak force (g) of Force 1 , and is expressed in grams (g).

[0081] For each comparative sample or example, firmness measurement was performed on 5 individual pieces if each comparative sample or example were selected with a similar length (50-60 mm), width (35-40 mm), height (9-14 mm), and weight (11-14 gram) and the average firmness is calculated and reported. General procedure B: Sensory evaluation

[0082] Sensory evaluation of the different food products or individual pieces was done by a combination of an organoleptic evaluation and a haptic evaluation. By doing so, an appreciation of parameters like for example mouthfeel, texture, firmness, consistency and toughness was obtained. The qualitative assessment is finally scored from 1 , being totally undesirable, to 5 being very desirable.

[0083] General procedure C: Determination of dry matter

[0084] Dry matter content has been determined by calculation based on the dry matter content of the individual constituents and the relative composition.

[0085] General procedure D: Determination of protein content

[0086] Protein content has been determined by calculation based on the protein contents of the individual constituents and the relative composition.

[0087] Test 1

[0088] Preparation of the mass

[0089] Alginate premix was prepared for Comparative sample 1 , and Examples 1 to 3 by mixing pea protein concentrate, sodium alginate, and water in a concentration as shown in Table 1.

[0090] Mycoprotein, as received from Quorn, was used in frozen form, i.e. at a temperature of about -1°C, or was thawed and used in unfrozen form, i.e. at a temperature of about 5°C, as indicated in table 2. The mycoprotein was milled at 8 mm. Subsequently, the prepared alginate slurry was mixed with the milled mycoprotein, chicken flavour and preservative in an amount as described in table 2. A homogeneous mass was obtained.

[0091] Comparative sample 1 is a sample that is obtained by a method that is not according to the present invention. Examples 1 to 3 are examples obtained according to the method of the present invention. Table 1. Composition of the alginate premix

[0092] Table 2. Composition of the mass Shaping and curing Individual pieces were prepared by adding the mass of Comparative samples 1 and Examples 1 to 3 to a retention bath containing a 4% solution of calcium lactate in water. Directly after this step, the mass was flattened into a pre-shaped mass, thereby becoming fully submersed in the calcium lactate solution. A skin was cured on the outside of the pre-shaped mass, thereby forming a skin-cured pre-shape. Individual pieces were formed by tearing pieces from the skin-cured pre-shape. After all the pieces were torn, the individual pieces were kept submersed in the calcium solution in the retention bath during 18 hours at a temperature of 5°C. The cured individual pieces were removed from the retention batch. To prevent any microbial contamination, the food product was heated in a water bath at 75°C for 55 min. Finally, the food product was allowed to cool down to room temperature and frozen to minus 18°C.

[0093] Result

[0094] Table 3 provides an overview of the sensory evaluation (qualitative assessment score) and the firmness of the food product, i.e. the individual pieces, of the different examples and comparative sample.

[0095] Table 3. Results of qualitative assessment score (“Score”) and firmness (“Firm.”)

[0096] When comparing the firmness and sensorial evaluation of the food products of Examples 1 to 3 with Comparative Sample 1 , it becomes apparent that the food products prepared according to the method of the invention have the most desirable characteristics for a meat-like food product such as chicken pieces or beef chunks. It becomes apparent that the use of mycoprotein in unfrozen form (Example 1 and Example 3) has a beneficial effect on the firmness and the overall sensorial score of the food product. Furthermore, it becomes apparent that the dosage of alginate solely as an alginate premix (Example 2 and Example 3) has a beneficial effect on the firmness and the overall sensorial score of the food product. The use of unfrozen mycoprotein in combination with the dosage alginate solely as an alginate premix (Example 2), results in a combined beneficial effect on the firmness and the overall sensorial score of the food product.

[0097] Test 2

[0098] Preparation of the mass

[0099] Alginate premix was prepared for Examples 4 and 5 in the same way as was described in test 1 and with a composition as is shown in table 4.

[0100] Mycoprotein, as received from Quorn, was thawed and used in unfrozen form, i.e. at a temperature of about 5°C. The mycoprotein was milled at 8 mm. Subsequently, the prepared alginate slurry was mixed with the milled mycoprotein, chicken flavour and preservative in an amount as described in table 5. A homogeneous mass was obtained.

[0101] Examples 4 and 5 are examples obtained according to the method of the present invention.

[0102] Table 4. Composition of the alginate premix

[0103] Table 5. Composition of the mass

[0104] Shaping and curing

[0105] Individual pieces of Examples 4 and 5 were prepared as described in test 1. Result

[0106] Table 6 provides an overview of the sensory evaluation (qualitative assessment score) and the firmness of the food product, i.e. the individual pieces, of the different examples.

[0107] Table 6. Results of qualitative assessment score (“Score”) and firmness

[0108] The beneficial effect of dosage of alginate as an alginate premix is demonstrated in Examples 4 and 5. It becomes apparent from Example 5, in comparison with Example 1 , that for the same amount of alginate dosed in the food product, the firmness and overall sensorial score is more beneficial when all the alginate is dosed in the form of an alginate premix. Furthermore, it becomes apparent from Example 4, in comparison with Example 1 , that a similar firmness and overall sensorial score is obtained with less alginate dosage, provided that the alginate is dosed in the form of an alginate premix. Preparation of the mass

[0109] Alginate premix was prepared for Examples 6 and 7 in the same way as was described in test 1 and with a composition as is shown in table 7.

[0110] Mycoprotein, as received from Enough, was used in frozen form, i.e. at a temperature of about -1°C, or was thawed and used in unfrozen form, i.e. at a temperature of about 5°C, as indicated in table 8. The mycoprotein was milled at 8 mm. Subsequently, the prepared alginate slurry was mixed with the milled mycoprotein, chicken flavour and preservative in an amount as described in table 8. A homogeneous mass was obtained.

[0111] Examples 6 and 7 are examples obtained according to the method of the present invention.

[0112] Table 7. Composition of the alginate premix

[0113] Table 8. Composition of the mass

[0114] Shaping and curing

[0115] Individual pieces of Examples 6 and 7 were prepared as described in test 1.

[0116] Result

[0117] Table 9 provides an overview of the firmness of the food product, i.e. the individual pieces, of the different examples.

[0118] Table 9. Results of firmness

[0119] Test 4

[0120] Preparation of the mass

[0121] Alginate premix was prepared for Example 8 in the same way as was described in test 1 and with a composition as is shown in table 10.

[0122] Mycoprotein, as received from Quorn, was thawed and used in unfrozen form, i.e. at a temperature of about 5°C. The mycoprotein was milled at 8 mm. Subseguently, the prepared alginate slurry was mixed with the milled mycoprotein, pea protein, chicken flavour and preservative in an amount as described in table 11. A homogeneous mass was obtained.

[0123] Example 8 is an example obtained according to the method of the present invention. Table 10. Composition of the alginate premix

[0124] Table 11. Composition of the mass

[0125] Shaping and curing

[0126] Individual pieces of Example 8 were prepared as described in test 1.

[0127] Result Table 12 provides an overview of the sensory evaluation (qualitative assessment score) and the firmness of the food product, i.e. the individual pieces, of the example.

[0128] Table 12. Results of qualitative assessment score (“Score”) and firmness

[0129] Test 5

[0130] Preparation of the mass

[0131] Alginate premix was prepared for Examples 9, 10 and 11 in the same way as was described in test 1 and with a composition as is shown in table 13. Mycoprotein, as received from Quorn, was thawed and used in unfrozen form, i.e. at a temperature of about 5°C. The mycoprotein was milled at 8 mm. Subsequently, the prepared alginate slurry was mixed with the milled mycoprotein and preservative in an amount as described in table 14. A homogeneous mass was obtained. Examples 9 to 11 are examples obtained according to the method of the present invention.

[0132] Table 13. Composition of the alginate premix Table 14. Composition of the mass

[0133] Shaping and curing

[0134] Individual pieces of Examples 9 to11 were prepared as described in test 1.

[0135] Result

[0136] Table 15 provides an overview of the sensory evaluation (qualitative assessment score) and the firmness of the food product, i.e. the individual pieces, of the different examples. Table 15. Results of qualitative assessment score (“Score”) and firmness

[0137] It has been demonstrated by Examples 9 to 11 that the presence of NaCI in the mass influences the texture and firmness of the food product that is obtained by the method of the present invention. Test 6

[0138] Preparation of the mass

[0139] Alginate premix was prepared for Example 12 in the same way as was described in test 1 and with a composition as is shown in table 16.

[0140] Mycoprotein, as received from Quorn, was thawed and used in unfrozen form, i.e. at a temperature of about 5°C. The mycoprotein was milled at 8 mm. Subsequently, the prepared alginate slurry was mixed with the milled mycoprotein and chicken flavour in an amount as described in table 17. A homogeneous mass was obtained.

[0141] Example 12 is an example obtained according to the method of the present invention.

[0142] Table 16. Composition of the alginate premix Table 17. Composition of the mass

[0143] Shaping and curing

[0144] Individual pieces of Example 12 was prepared as described in test 1. Result

[0145] Table 18 provides an overview of the sensory evaluation (qualitative assessment score) and the firmness of the food product, i.e. the individual pieces, of the example.

[0146] Table 18. Results of qualitative assessment score (“Score”) and firmness

Claims

CLAIMS1. A method for preparing a food or feed product comprising mycoprotein, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and an aqueous solution; b) Providing mycoprotein and optionally at least on further ingredient, and at least one of b1) and b2), with b1) the mycoprotein being in unfrozen form; b2) at least 70%, preferably at least 75%, more preferably at least 80% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a); c) Mixing the alginate premix from step a), the mycoprotein from step b) and optionally the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product.

2. The method according to claim 1 , wherein the mycoprotein in unfrozen form are at a temperature of at least 0°C, preferably at least 2°C, more preferably at least 3°C.

3. The method according to claim 1 or claim 2, wherein the mass has a protein content in a range of from 5 to 20 wt.%, preferably from 6 to 18 wt.%, more preferably from 7 to 17 wt.%, expressed on total weight of the mass.

4. The method according to any one of the preceding claims, wherein the alginate content of the alginate premix is at most 3.5 wt.%, preferably at most 3.3 wt.%, more preferably at most 3.0 wt.%, expressed on total weight of the alginate premix.

5. The method according to any one of the preceding claims, wherein the alginate premix further comprises plant proteins, preferably in an amount of from 4.0 to 18 wt.%, preferably of from 5.0 to 17.0 wt.%, more preferably of from 6.0 to 16.0 wt.%, expressed on total weight of the alginate premix.

6. The method according to claim 5, wherein the protein in the alginate premix originates from plants selected from the group consisting of soybean, pea, chickpea, green bean, faba bean, rice, wheat, oats, barley, and maize, and combinations of two or more thereof, preferably the protein is selected from the group consisting of pea, faba bean, wheat, andrice and combinations of two or more thereof, more preferably the protein originates from pea, faba bean, or a combination thereof.

7. The method according to any one of the preceding claims, wherein the alginate premix has a dry matter content in a range of from 1.4 to 20 wt.%, preferably of from 2.0 to 19 wt.%, more preferably of from 3.0 to 18 wt.%, expressed on total weight of the alginate premix.

8. The method according to any one of the preceding claims, wherein the mass has an alginate content of from 0.6 to 2.7 wt.%, preferably of from 0.7 to 2.0 wt.%, more preferably of from 0.8 to 1.2 wt.%, expressed on total weight of the mass.

9. The method according to any one of the preceding claims, wherein the mass has a dry matter content in a range of from 10 to 40 wt.%, preferably of from 15 to 35 wt.%, more preferably of from 20 to 30 wt.%, expressed on total weight of the mass.

10. The method according to any one of the preceding claims, wherein the at least one further ingredient is step b) is selected from the group consisting of flour, starch, sugars, polysaccharides, plant protein concentrate, plant protein isolate, flavourants, oil and / or fat, salts, fibers, water, emulsifiers, preservatives, colorants and combinations of two or more thereof, preferably the at least one further ingredient is step b) is selected from the group consisting of flour, starch, plant protein concentrate, plant protein isolate, flavouring agents, water, and combinations of two or more thereof, more preferably at least one further ingredient is step b) is selected from the group consisting of plant protein concentrate, plant protein isolate, flavouring agents, water, and combinations of two or more thereof.

11. The method according to any one of the preceding claims, wherein the mass contains NaCI in an amount of at most 3.0 wt.%, preferably at most 2.5 wt.%, more preferably at most 1.3 wt.%, expressed on total weight of the mass.

12. The method according to any one of the preceding claims, wherein the food or feed product is substantially free from ingredients from an animal source.

13. The method according to any one of claims 1 to 12, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and water; b) Providing mycoprotein and optionally at least one further ingredient, whereby the mycoprotein is in unfrozen form;c) Mixing the alginate premix from step a), the mycoprotein from step b), and optionally the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product; and wherein the portion of alginate that is provided to the mass in the form of the alginate premix from step a) is at least 50%, preferably at least 65%, more preferably at least 80% of the total alginate content in the mass.

14. The method according to any one of the preceding claims, the method comprising the steps of: a) Providing an alginate premix, comprising alginate and water; b) Providing mycoprotein and optionally at least one further ingredient, with b1) the mycoprotein being in unfrozen form; and b2) at least 70%, preferably at least 75%, more preferably at least 80% of the total alginate content of the mass of step c) is provided in the form of the alginate premix from step a); c) Mixing the alginate premix from step a), the mycoprotein from step b) and the at least one further ingredient from step b), and obtaining a mass; and d) Shaping and curing the mass from step c) and, obtaining the food or feed product.

15. The method according to any one of the preceding claims, wherein the shaping and curing in step d) of the method of the present invention comprises: d1) pre-shaping of the mass from step c) into a pre-shaped mass; d2) curing the pre-shaped mass from step d1) by contacting the pre-shaped mass from the outside with a first calcium solution for a first contact time to obtain a skin-cured pre-shape; d3) forming individual pieces from the skin-cured pre-shape from step d2) while substantially preserving the cured skin part; and d4) further curing the individual pieces by contacting the individual pieces with a second calcium solution for a second contact time.

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