Meat-analogue composition

Abstract

The present invention relates to a meat analogue composition comprising from 2% to 80% by weight of a fat composition; from 1% to 30% by weight of a non-animal protein; and from 20% to 70% by weight of water; wherein the fat composition comprises: - a solid fat composition having a solid fat content (SFC) N20 above 45, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the fat composition; and - a melted fat composition having a solid fat content (SFC) N20 of from 20 to 44, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the fat composition.

Description

[0001] MEAT-ANALOGUE COMPOSITION

[0002] FIELD OF THE INVENTION

[0003] The invention relates to meat analogue compositions comprising a fat composition, wherein the fat composition comprises a solid fat composition and a melted fat composition, and the use of said meat analogue compositions in food products. In particular, the invention relates to the use of certain fat compositions in meat analogue compositions to improve various properties of the meat analogue compositions.

[0004] BACKGROUND OF THE INVENTION

[0005] There is an increasing demand for plant-based foods due to consumer’s increasing desire to eat healthy, sustainably sourced food products and to generally lower their meat intake. This has led to the development of meat-analogues; meat-free, vegetarian or vegan food products which mimic certain qualities of meat or meat-based products, such as the texture, taste and / or appearance.

[0006] Many different types of meat-analogues are available, such as those based on tofu, lentils and beans, some of which aim to mimic meat completely in terms of sizzling and browning during cooking, bleeding, colour, texture and taste. One example of such meat-analogues is plantbased burgers. Products such as plant-based sausages, meat balls, meat loaf and nuggets are also known in the art.

[0007] The typical composition of known meat-analogues is 50 to 60% water, 10 to 25% proteins (such as soy, pea, potato and wheat), 5 to 20% fat, 0 to 10% carbohydrates, as well as flavourings and colourings. Various fats have been proposed for use in meat analogue compositions. It is important that the fat is not an animal-derived fat such that the meat analogue composition is suitable for consumption by vegetarians and vegans. Accordingly, animal fats that are typically solid at room temperature are generally not used in meat analogue compositions.

[0008] In order to produce a desirable meat-analogue, it is important that the final product has an appealing taste, texture and mouthfeel, and have similar taste, texture and mouthfeel to meat. Such properties are generally affected by the nature of the fat included in the meat analogue composition. The nature of the fat in meat analogue compositions also typically has an effect upon juiciness of the compositions and upon f lavorrelease as the fats often function as carriers for fat soluble flavors. The nature of the fat is also important for the processability of the meat analogue such as during molding of a meat analogue composition into burger patties. The nature of the fat is also important for providing visual similarity to meat products.

[0009] In particular, the inventors have found that mimicking smash burgers may lead to other challenges. Indeed, animal smash burgers are generally made by pressing a patty of ground beef flat on a hot griddle or heated pan, creating a thin patty with a crispy, caramelized crust. This technique maximizes surface contact for a more intense flavor. To produce a desirable plant-based smash burgers, it is important that the final product has desired texture and sensory properties such as mouthfeel, juiciness, as described above, while having a crispy surface on the meat analogue composition.

[0010] Coconut oil, sunfloweroil and rapeseed oil are examples of vegetable derived fats that have been proposed for use in meat analogue compositions. It is desirable that the fats have a relatively high melting point to mimic effects such as the taste, texture and mouthfeel of high melting point animal fats found in meats which are typically solid at room temperature. As a result, coconut oil has attracted attention as they have relatively high melting points compared to other vegetable oils.

[0011] Additionally, there are various disadvantages of using coconut oil in meat analogue compositions. As discussed above, coconut oil is high in saturated fatty acid residues which is undesirable for consumers from a health perspective due to the association of saturated fatty acid in fats with heart disease, undesirable cholesterol levels, and related conditions. The inventors of the present invention have also appreciated that coconut oil, despite having a relatively high melting point for a vegetable oil, has a steep melting curve. In other words, at colder temperatures of less than 15°C, coconut oil is a hard brittle solid, whereas at higher temperatures of 30°C to 35°C, the coconut oil is a liquid containing no or very little solid fat. It has been found by the inventors that properties such as mouthfeel, juiciness, crunchiness are compromised, and the liquid nature of the oils create problems during processing of the meat analogue compositions even though coconut oil remains the industry standard for the fat used in meat analogue compositions. The inventors have appreciated that during the processing, i.e. the manufacture, of the meat analogue compositions that often includes a heat treatment, coconut oil quickly melt into the meat analogue compositions. Furthermore, the inventors have also appreciated that during the cooking of the meat analogue composition, the same disadvantages occur. Consequently, the resultant composition does not effectively mimic the appearance of animal meat since the melted fat does not give the desired texture such as the crunchiness on the surfaces of the meat analogue composition, in particular the plant-based smash burgers. Additionally, coconut oil does not give the desired mouthfeel and juiciness of the meat analogue composition. The document discussed below relates to the use of the coconut oil and liquid oils, or coconut oil solely in meat analogue compositions.

[0012] US2024016184 discloses a meat substitute product comprising a randomly interesterified triglyceride, and at least one texturized protein ingredient, wherein the randomly interesterified triglyceride has a content of palmitic acid (C16) and stearic acid (C18) in a range of from 35 to 65 wt %, and a ratio of C18 over C16 in a range of from 1.0 to 15.0. Optionally, the meat substitute product is further comprising a liquid oil in an amount of from 1 .0 to 7.0 wt % on the total weight of the meat substitute product. Example 3 describes in an example to prepare a meat substitute product using a fat (randomly interesterified triglyceride or coconut oil) in powdered form and rapeseed oil.

[0013] WO2019134992 discloses a method for producing a vegetable meat substitute said, method comprising the consecutive steps of: a) providing a mixture consisting of one or more colouring agents with water, to obtain a liquid colour blend; b) providing a solid extruded plant protein material; c) mixing the liquid colour blend of step a) and the solid ex- truded protein material of step b); d) hydrating the solid extruded plant protein and liquid colour blend mixture for a period of time sufficient for the solid extruded plant protein to absorb the liquid to, obtain a hydrated coloured pro- tein; e) optionally adding at least a vegetable fat to the hydrated coloured protein, said vegetable fat is solid at room temperature; and f) performing the steps a) to e) at ambient temperatures or lower.

[0014] For example, the addition of vegetable fat of step e) is performed in a first step in its liquid form and in a second step in its solid form. For example, the vegetable fat is coconut oil.

[0015] This document does not solve the problems discussed above associated with the use of coconut oil and other fats in such compositions.

[0016] There remains a need for providing a meat analogue composition that solve or alleviate many of the problems discussed above such as to mimic the animal fat present in meat products. In particular, it would be especially convenient to provide a meat analogue composition having an improved mouthfeel and juiciness when compared to said conventional fats. Furthermore, there remains a need to provide a meat analogue composition that can mimic the texture, in particular the crunchiness, of animal meat, especially smashed burgers.

[0017] SUMMARY OF THE INVENTION

[0018] According to a first aspect of the invention, there is provided a meat analogue composition comprising from 2% to 80% by weight of a fat composition; from 1 % to 30% by weight of a non-animal protein; and from 20% to 70% by weight of water; wherein the fat composition comprises:

[0019] - a solid fat composition having a solid fat content (SFC) N20 above 45, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the fat composition; and

[0020] - a melted fat composition having a solid fat content (SFC) N20 of from 20 to 44, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the fat composition.

[0021] The present invention is based upon the surprising finding that the fat composition according to the present invention, when used in meat analogues compositions, solve or alleviate many of the problems discussed above associated with mimicking animal fat present in meat products. It has been found that the fat composition according to the present invention has an improved nutritional profile relative to coconut oil due to having lower amounts of saturated fatty acid. Surprisingly, it has been found that the fat composition according to the present invention with improved nutritional profile provides improved juiciness to the meat analogue compositions when cooked or partially cooked, in comparisons to meat analogue compositions comprising an equivalent amount of coconut oil or, an equivalent amount of coconut oil and liquid oils as sunflower oil or rapeseed oil. It has also been found that the use of the fat compositions according to the present invention in place of coconut oil also has a positive effect on the taste of the meat analogue composition once cooked. Surprisingly, the fat composition in meat analogue compositions has been found to improve various properties of meat analogue compositions, and products formed therefrom, including juiciness, crunchiness, tenderness and mouthfeel. It is believed that the solid fat composition and the melted fat composition as described above collaborate together to enhance the thermal resistance of the meat analogue composition. Indeed, it is believed that the solid fat composition and the melted fat composition intimately react together to be released gradually while cooking the meat analogue compositions. In particular, it is believed that the melted fat composition mainly improves provides a juicy effect upon cooking of the meat analogue composition similar to that observed in animal meat, whilst also effectively mimicking the texture of animal meat when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil, or coconut oil and liquid oil. Additionally, it is believed that the solid fat composition mainly improves the crunchiness on the surfaces upon cooking of the meat analogue compositions, in particular to produce plant-based smash burgers. In particular, the inventors have surprisingly found that by using the solid fat composition and the melted fat composition as described above, the ingredients of the meat analogue compositions are substantially prevented from being degraded until cooking of the product, and that the fat composition can remain intact until the point of cooking at which point the melted fat composition is liquified to mainly provide a meat analogue product that is juicy and at which point the solid fat composition melt to mainly surround the surface of the meat analogue composition with a crunchy surface. It is believed that the solid fat composition and the melted fat composition collaborate with other ingredients of the meat analogue composition so as to obtain a specific arrangement leading to an amount of juice being released, mainly fat and water, which mimics that released by animal meat upon cooking and leading to crunchiness being formed while cooking which mimics the crunchy surfaces of animal meat, especially animal smashed meat. In particular, it is believed that the gradual released of the fat composition affect the protein by modifying its holding capacity regarding water and fat thus increasing the amount of juice. In addition, the sensation of having a greasy coating and moisture on the tongue and surfaces of the mouth, i.e. the mouthfeel, can be felt as well as an instant flavour and taste impression from the water phase and delayed release of flavours from the fat over a longer period of time.

[0022] The term “fat” as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used synonymously with ‘fat’ herein.

[0023] The term “liquid oil” as used herein refers to a liquid oil that is liquid at room temperature (e.g. 20°C) and that does not require heating to above this temperature in order to be a liquid. Such oils include sunflower oil and rapeseed oil.

[0024] The term “melted state” is the state obtained after melting a substance from a semi-solid or solid state to a liquid state, i.e. a state wherein the solid fat content (SFC) according to ISO 8292-1 is below 1 %.

[0025] The term “melted fat composition” as used herein is thus used to refer to a fat composition that is a solid or semi-solid at 20°C; and that has been heated to above 20°C so as to have a solid fat content of less than 1 % as determined by ISO 8292-1 . Preferably, the term “melted fat composition” as used herein is used to refer to a fat composition that is a solid at 20°C, and that has been heated to above 20°C so as to have a solid fat content of less than 1 % as determined by ISO 8292-1 .

[0026] The term “melted fat” is not used to refer to a liquid oil that is liquid at room temperature (e.g. 20°C) and that does not require heating to above this temperature in order to be a liquid. Such oils include sunflower oil and rapeseed oil.

[0027] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 4 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may denoted C16:0, oleic acid may denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and mono-glycerides present in the glycerides and are based on the total weight of C4 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0028] Triglyceride content may be determined for example based on molecular weight differences (Carbon Number(CN)) by AOCS Ce 5-86. The notation triglyceride CNxxdenotes triglycerides having xx carbon atoms in the fatty acyl groups, e.g. CN54 includes tristearin. Amounts of triglycerides specified with each carbon number (ON) as is customary terminology in the art are percentages by weight based on total triglycerides of CN26 to CN62 present in the fat composition.

[0029] The term “fully hydrogenated fat” as used herein is used to refer to a fat that has undergone hydrogenation so as to convert its unsaturated fatty acid residues into saturated fatty acid residues.

[0030] The term “non-animal insoluble fibers” refers to a type of carbohydrates that are substantially not soluble in water, i.e. that are substantially not digestible by a human body. Preferably, the term “non-animal insoluble fibers” refers to a type of carbohydrates that are not soluble in water, i.e. that are not digestible by a human body. Suitable sources of non-animal insoluble fibers generally comprise at least 45% by weight of insoluble fibers with respect to the total content of dietary fibers. The insoluble fibers content may be measured using gravimetry according to the method AOAC 991 .43.

[0031] Preferably, suitable sources of non-animal insoluble fibers comprise at least 60% by weight of insoluble fibers with respect to the total content of dietary fibers. More preferably, suitable sources of non-animal insoluble fibers comprise at least 70% by weight of insoluble fibers with respect to the total content of dietary fibers. Advantageously, suitable sources of non-animal insoluble fibers comprise at least 80%, such as at least 85%, such as at least 95%, by weight of insoluble fibers with respect to the total content of dietary fibers.

[0032] In highly preferable embodiments, the solid fat composition has a solid fat content (SFC) N20 of from 45 to 75, preferably from 50 to 70, more preferably from 52 to 68, as measured on the unstabilised fat according to ISO 8292-1. In this embodiment, it is believed that the thermostability of the fat composition is further improved leading to an enhanced juiciness and crunchiness.

[0033] In highly preferable embodiments, the solid fat composition has a solid fat content (SFC) N30 of from 20 to 50, preferably from 25 to 40, more preferably from 25 to 35, as measured on the unstabilised fat according to ISO 8292-1. In such an embodiment, it is believed that the juiciness and the mouthfeel is further improved.

[0034] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N35 of less than 25, measured on unstabilised fat according to ISO 8292-1 , preferably (i) from 5 to 20, and more preferably from 10 to 20.

[0035] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N40 of less than 20, measured on unstabilised fat according to ISO 8292-1 , preferably (i) from 1 to 20, and more preferably from 5 to 15.

[0036] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N10 above 60, measured on unstabilised fat according to ISO 8292-1 , preferably (i) from 60 to 95, and more preferably from 70 to 90.

[0037] In others highly preferable embodiments, the solid fat composition has a solid fat content (SFC) N30 of from 40 to 70, preferably from 50 to 70, more preferably from 54 to 64, as measured on the unstabilised fat according to ISO 8292-1 .

[0038] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N35 of from 30 to 70, measured on unstabilised fat according to ISO 8292-1 , preferably (i) from 40 to 60, and more preferably from 42 to 56.

[0039] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N40 of from 20 to 60, measured on unstabilised fat according to ISO 8292-1 , preferably from 30 to 50, and more preferably from 32 to 45.

[0040] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N10 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1 . In one or more embodiments, the solid fat composition has a solid fat content (SFC) N20 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1 .

[0041] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N30 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1 .

[0042] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N35 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, measured on unstabilised fat according to ISO 8292-1 .

[0043] In one or more embodiments, the solid fat composition has a solid fat content (SFC) N40 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, measured on unstabilised fat according to ISO 8292-1 .

[0044] In highly preferable embodiments, the melted fat composition has a solid fat content (SFC) N20 of from 20 to 40, preferably from 22 to 40, more preferably from 24 to 34, as measured on the unstabilised fat according to ISO 8292-1 .

[0045] In one or more embodiments, the melted fat composition has a solid fat content (SFC) N30 of from less than 35, preferably from 3 to 20, more preferably from 3 to 15, such as from 4 to 13 or less than 4 as measured on the unstabilised fat according to ISO 8292-1 .

[0046] In one or more embodiments, the melted fat composition has a solid fat content (SFC) N35 of less than 15, measured on unstabilised fat according to ISO 8292-1 , preferably of less than 14, and more preferably of less than 10.

[0047] In one or more embodiments, the melted fat composition has a solid fat content (SFC) N40 of less than 10, measured on unstabilised fat according to ISO 8292-1, preferably of from 1 to 9, and more preferably from 2 to 8.

[0048] In one or more embodiments, the melted fat composition has a solid fat content (SFC) N10 above 40, measured on unstabilised fat according to ISO 8292-1 , preferably from 40 to 70, and more preferably from 45 to 65.

[0049] In one or more embodiments, the melted fat composition comprises from 20% to 85%, preferably from 30% to 75% by weight of saturated fatty acids such as from 40% to 70% by weight of saturated fatty acids or from 55% to 70%, by weight of saturated fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the melted fat and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the melted fat. In one or more embodiments, the melted fat composition comprises less than 50% by weight of stearic acid residues (C18:0).

[0050] In one or more embodiments, the melted fat composition comprises from 10% to 50%, preferably from 20% to 40%, and more preferably from 30% to 40%, by weight of stearic add residues (C18:0).

[0051] In other embodiments, the melted fat composition comprises from 1 to 10%, preferably from 2% to 8%, and more preferably from 2% to 6%, by weight of stearic acid residues (C18:0).

[0052] In one or more embodiments, the melted fat composition comprises from 1 % to 35%, preferably from 1 to 30%, more preferably from 1 to 25%, such as from 2 to 10% or from 10 to 25%, by weight of lauric acid residues (C12:0).

[0053] In one or more embodiments, the melted fat composition comprises 20% by weight or less, preferably 10% by weight or less, and more preferably 6% by weight or less of palmitic acid (C16:0).

[0054] In other embodiments, the melted fat composition comprises from 15 to 55% by weight, preferably from 20 to 50%, and more preferably from 20 to 30% or from 30 to 40%, by weight or less of palmitic acid (C16:0).

[0055] In one or more embodiments, the melted fat composition comprises less than 25% of myristic acid (C14:0), more preferably, the composition comprises less than 20% of myristic acid (C14:0), more preferably less than 10% of myristic acid (C14:0), or the composition does not comprise myristic acid.

[0056] The fat composition may be made from naturally occurring or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that satisfy the requirements for fatty acids and triglyceride compositions discussed above. Preferably, the fat composition is derived from a blend of naturally occurring fats.

[0057] In preferable embodiments, the melted fat composition comprises an interesterified fat, and more preferably the fat composition comprises an interesterified fat blend. The interesterified fat or interesterified fat blend may be produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

[0058] In some embodiments, the interesterified fat or interesterified fat blend is produced by an enzymatic interesterification reaction which does not reach an equilibrium product distribution. It has been found that these embodiments provide a fat composition product with optimum properties for use in a meat analogue composition, such as the properties discussed above. Processes for the preparation of the fat compositions such as the interesterification reactions discussed above are known in the art, and are discussed in, for example, Dijkstra, A. J. Interesterification. In: The Lipids Handbook 3rd Edition, pages 285 - 300 (F. D. Gunstone, J. L. Harwood, and A. J. Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007). In one or more embodiments, the melted fat composition comprises at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm olein, rapeseed oil, sesame oil, soybean oil, palm oil, palm kernel stearin, babassu oil, high oleic rapeseed oil, high erucic acid rapeseed oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut fat, safflower oil, babassu fat, high oleic safflower oil, peanut fat, avocado oil, rice brand oil, camelina oil, or any oil derived thereof and any oil derived thereof and any mixture thereof.

[0059] In highly preferable embodiments, the melted fat composition comprises an interesterified blend of shea butterand coconut oil or an interesterified blend of shea stearin and coconut oil. It has been found that these fat compositions have an improved nutritional profile relative to fats, such as coconut oil, due to having lower amounts of saturated fatty acid residues. Surprisingly, these fat compositions improve various properties of meat analogue compositions such as various sensory properties of the compositions, such as juiciness, when cooked or partially cooked, in comparison to meat analogue compositions made using liquid oils. The fat compositions thus improve both the nutritional value when compared to fats, such as coconut oil, and sensory properties of the finished plant-based meat analogue products when compared to liquid oils such as rapeseed oil.

[0060] In highly preferable embodiments, the melted fat composition comprises an interesterified blend of from 20% to 80% by weight of shea butterand from 20% to 80% by weight of coconut oil.

[0061] In one or more embodiments, the melted fat composition comprises a blend of (i) from 20% to 80% by weight of an interesterified blend of from 20% to 80% by weight of shea butter and from 20% to 80% by weight of coconut oil; and (ii) from 20% to 80% by weight of sunflower oil.

[0062] In one or more embodiments, the melted fat composition comprises a blend of (i) from 20% to 80% by weight of an interesterified blend of from 20% to 80% by weight of shea butter and from 20% to 80% by weight of coconut oil; and (ii) from 20% to 80% by weight of rapeseed oil. In one or more embodiments, the melted fat composition comprises an interesterified blend of palm olein and palm kernel olein.

[0063] In one or more embodiments, the melted fat composition comprises an interesterified blend of from 25% to 75% by weight of palm olein and from 25% to 75% by weight of palm kernel olein. In one or more embodiments, the melted fat composition comprises an interesterified blend of from 40% to 60% by weight of palm olein and from 40% to 60% by weight of palm kernel olein. In one or more embodiments, the melted fat composition comprises (a) an interesterified blend of from palm oil and palm kernel oil.

[0064] In one or more embodiments, the melted fat composition comprises (a) an interesterified blend of from 75% to 99% by weight of palm oil and from 1 to 25% by weight of palm kernel oil.

[0065] In one or more embodiments, the melted fat composition comprises an interesterified blend (a); and (b) palm stearin.

[0066] In one or more embodiments, the melted fat composition comprises an interesterified blend (a); (b) palm stearin; and (c) sesame oil.

[0067] In one or more embodiments, the melted fat composition comprises from 5% to 45% by weight of an interesterified blend (a), (b) from 5 to 30% weight of palm stearin, and (c) from 0.05% to 5% by weight of sesame oil; and preferably, the melted fat composition comprises from 15% to 35% by weight of an interesterified blend (a), (b) from 5 to 25% weight of palm stearin, and (c) from 0.1 % to 1 % by weight of sesame oil.

[0068] In one or more embodiments, the solid fat composition comprises from 40% to 85% by weight of saturated fatty acids residues, such as from 50% to 80% by weight of saturated fatty acids residues or from 55% to 80% by weight of saturated fatty acids residues.

[0069] In one or more embodiments, the solid fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 35% to 80% by weight of stearic acid residues (C18:0), such as from 35% to 65% by weight of stearic acid residues (C18:0).

[0070] In one or more embodiments, the solid fat composition comprises less than 35% by weight of lauric acid residues (C12:0); preferably less than 30% by weight by weight of lauric acid residues (C12:0); more preferably less than 20% by weight; or the composition does not comprise lauric acid residues (C12:0).

[0071] In one or more embodiments, the solid fat composition comprises from 1 % to 10% by weight of lauric acid residues (C12:0), or from 10% to 20% by weight lauric acid residues (C12:0); and / or from 25% to 50% by weight of stearic acid residues (C18:0), or from 30% to 50% by weight stearic acid residues (C18:0).

[0072] In one or more embodiments, the solid fat composition comprises from 45% to 70% by weight of stearic acid residues (C18:0), and preferably from 50 to 65% by weight of stearic acid residues (C18:0).

[0073] In one or more embodiments, the solid fat composition comprises 35% by weight or less, preferably 30% by weight or less, more preferably 20% by weight or less, and most preferably 10% by weight or less of palmitic acid residues (C16:0).

[0074] In one or more embodiments, the solid fat composition comprises above 65% by weight of saturated fatty acids residues, such as above 75% by weight of saturated fatty acids residues or above 85% by weight of saturated fatty acids residues. In one or more embodiments, the solid fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 35% to 80% by weight of stearic acid residues (C18:0), such as from 35% to 65% by weight of stearic acid residues (C18:0).

[0075] In one or more embodiments, the solid fat composition comprises from 40% to 60% by weight of stearic acid residues (C18:0), and preferably from 45 to 55% by weight of stearic acid residues (C18:0).

[0076] In one or more embodiments, the solid fat composition comprises from 20% to 85% by weight or less, preferably from 35% to 85% by weight or less, more preferably from 40% to 60% by weight or less, and most preferably from 45 to 55% by weight or less of palmitic acid residues (C16:0).

[0077] In one or more embodiments, the solid fat composition comprises less than 20% by weight of lauric acid residues (C12:0); preferably less than 15% by weight by weight of lauric acid residues (C12:0); more preferably less than 5% by weight; or the composition does not comprise lauric acid residues (C12:0).

[0078] In one or more embodiments, the solid fat composition comprises less than 25% of myristic acid residues (C14:0), more preferably, the composition comprises less than 20% of myristic acid residues (C14:0), more preferably less than 15% of myristic acid residues (C14:0), or the composition does not comprise myristic acid residues.

[0079] In preferable embodiments, the solid fat composition comprises an interesterified fat blend; optionally wherein the interesterified fat blend has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

[0080] In one or more embodiments, the solid fat composition comprises at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm olein, rapeseed oil, sesame oil, soybean oil, palm oil, palm kernel stearin, babassu oil, high oleic rapeseed oil, high erucic acid rapeseed oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut fat, safflower oil, babassu fat, high oleic safflower oil, peanut fat, avocado oil, rice brand oil, camelina oil, or any oil derived thereof and any oil derived thereof and any mixture thereof.

[0081] In highly preferable embodiments, the solid fat composition comprises an interesterified blend of shea butter and coconut oil or an interesterified blend of shea stearin and coconut oil. In this embodiment, it is believed that the sensory properties such as juiciness, mouthfeel and crunchiness are further enhanced.

[0082] In highly preferable embodiments, the solid fat composition comprises an interesterified blend of from 20% to 80% by weight of shea stearin and from 20% to 80% by weight of coconut oil. In one or more embodiments, the solid fat composition comprises a blend of (i) from 20% to 80% by weight of an interesterified blend of from 20% to 80% by weight of shea butter shea stearin and from 20% to 80% by weight of coconut oil; and (ii) from 20% to 80% by weight of sunflower oil.

[0083] In one or more embodiments, the solid fat composition comprises a blend of (i) from 20% to 80% by weight of an interesterified blend of from 20% to 80% by weight of shea stearin and from 20% to 80% by weight of coconut oil; and (ii) from 20% to 80% by weight of rapeseed oil. In one or more embodiments, the solid fat composition comprises an interesterified fat comprising shea stearin.

[0084] In one or more embodiments, the solid fat composition comprises a fully hydrogenated fat, preferably the fat composition comprises a hydrogenated fat blend. The fully hydrogenated fat or blend may be produced by hydrogenation. Without willing to be bound by any theory, it is believed that fully hydrogenated fats further increase the thermal stability of the fat compositions. Indeed, it is believed that the chemical organization of the solid matrix formed by the solid fat composition and the non-animal insoluble fibers of the fat composition is highly stable. It seems that the non-animal insoluble fibers are bound to a bigger portion of the solid fat composition allowing retaining a higher amount of melt fat after a heat treatment and / or a cooking step when compared to a fat composition not comprising a fully hydrogenated fat or blend.

[0085] Suitable process conditions and methods for hydrogenating fat are known in the art. Any suitable fat hydrogenation process known in the art can be used to produce the fully hydrogenated fats of the present invention. Forexample, hydrogenation processes discussed in EP2196094 can be used. The term fully hydrogenated as used herein is used to distinguish the hydrogenated fats for use in producing the hardstock from partially hydrogenated fats which typically contain a significant quantity of trans fatty acid residues. In full hydrogenation, the hydrogenation process is allowed to continue to such an extent that all or substantially all of the unsaturated fatty acid residues present in the molecule are converted to saturated fatty acid residues. Accordingly, in some embodiments, the fully hydrogenated fat comprises less than 5% by weight of trans fatty acids, more preferably less than 2% by weight of trans fatty acids and most preferably less than 1 % by weight of trans fatty acids, wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fully hydrogenated fat and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fully hydrogenated fat.

[0086] In one or more embodiments, the solid fat composition comprisesfully hydrogenated palm oil. In preferable embodiments, the solid fat composition is in the form of particles, flakes granulates.

[0087] In highly preferable embodiments, the solid fat composition is in the form of particles, flakes and / or granulates with a particle size distribution of from 100pm to 3mm, preferably of from 200pm to 3mm, more preferably of from 400pm to 2mm, and advantageously of from 500pm to 1 ,3mm. The term particle size is used in reference to the size of a discrete particle comprising the solid fat composition. Thus, it is preferable that at least 99% of the particles are able to pass through a sieve with a mesh size of from 630 pm to 2 mm using ASTM E11 method.

[0088] Alternatively, the solid fat composition is in the form of particles, flakes and / or granulates with a particle size distribution of from 1 mm to 7mm and preferably of from 2mm to 6mm. In one embodiment, the flakes have a thickness of from 0.2mm to 1 ,5mm and preferably of from 0.3mm to 0.9mm or of from 0.9mm to 1 ,3mm; and a diameter of from 1 to 52mm. Without willing to be bound by any particular theory, it is believed that the ingredients can be well dispersed in the meat analogue composition leading to an improvement of the sensory properties.

[0089] As would be appreciated, the particle size distribution refers to the diameter of particles, flakes, granulates present in an amount of at least 80% by weight, preferably at least 85% by weight, and for example of 96% by weight, with respect to the total amount of particles, flakes, granulates, i.e. of 100 % by weight, in a sample to be measured. The distribution of diameters of the granulate described herein can be measured by known methods, including sieve tests such as, ASTM E1 1 , which is a woven wire sieve test.

[0090] Reference herein to “diameter” when applied to non-circular (e.g. irregular shaped) granulate or flake corresponds to the largest dimension of the individual granule or flake. When a granulate diameter is measured using a sieve test, such as ASTM E1 1 , the largest dimension may be considered to be the largest sieve size (i.e. wire opening diameter) at which granulate is retained on the sieve.

[0091] In one or more embodiments, the amount of melted fat composition is from 5 to 40%, preferably from 5 to 30%, more preferably from 5 to 20% and advantageously from 7 to 17%, by weight relative to the total weight of the meat analogue composition.

[0092] In one or more embodiments, the amount of solid fat composition is from 2 to 35%, preferably from 2 to 25%, more preferably from 3 to 20% and advantageously from 3 to 14%, by weight relative to the total weight of the meat analogue composition. In highly preferable embodiments, the fat composition has a weight ratio of the melted fat composition to the solid fat composition of from 1 :4 to 4: 1 ; preferably 1 :2 to 2:1 , more preferably 1 :1 to 2:1 and advantageously from 1.2: 1 to 1.8:1. In this embodiment, it is believed that the melted fat composition and the solid fat composition collaboration is improved leading to enhanced sensory and texture properties of the meat analogue composition that more closely mimic the animal meat.

[0093] In highly preferable embodiments, the fat composition comprises non-animal insoluble fibers, said non-animal insoluble fibers being intermixed with the solid fat composition.

[0094] In preferable embodiments, the non-animal insoluble fibers are selected from vegetable fibers, fruit fibers, plant fibers and, and any combination thereof. Preferably, the non-animal insoluble fibers are selected from peas fibers such as yellow or green peas fibers, potato fibers, citrus fibers, bamboo fibers, oat fibers, wheat fibers, cellulose fibers, and any combination thereof. Advantageously, the non-animal insoluble fibers are selected from peas fibers such as yellow or green peas fibers, bamboo fibers, oat fibers, and any combination thereof. Without willing to be bound by any theory, it is believed that the fat compositions comprising such fibers may be particularly useful for providing hard, brittle solid structures offat that can be easily admixed with other components of the meat analogue composition so as to provide a marble visual aspect to the meat analogue composition or a food product containing the meat analogue composition.

[0095] In preferable embodiments, the non-animal insoluble fibers comprise less than 30% by weight of protein; preferably less than 20% by weight of protein; more preferably less than 15% by weight of protein ; advantageously less than 10% by weight of protein or less than 5% by weight of protein. Alternatively, non-animal insoluble fibers are free of proteins. Without willing to be bound by any theory, it is believed that having a content of protein outside this range may negatively impact the structure of the solid matrix of the fat composition and therefore, decrease the marble visual aspect.

[0096] In preferable embodiments, only the solid fat composition and non-animal insoluble fibers are intermixed together. The inventors have found that mixing the solid fat composition and the non-animal insoluble fibers together before adding them into the meat analogue composition enhances the structure of the fat composition to obtain a specific chemical organization leading to a more stable fat.

[0097] Preferably, the fat composition comprises from 5 to 35% by weight of non-animal insoluble fibers and from 65 to 95% by weight of the solid fat composition. Advantageously, the fat composition comprises from 5 to 25% by weight of non-animal insoluble fibers and from 75 to 95% by weight of the solid fat composition. Alternatively, the fat composition comprises from 10 to 30% by weight of non-animal insoluble fibers and from 70 to 90% by weight of the solid fat composition. It has been found that within these ranges, a portion of the solid fat composition of the fat composition leaches into the meat analogue composition during the heat treatment and / or a cooking step. The inventors have found that it tenderizes the meat analogue composition and softens the bite.

[0098] In one or more embodiments, the fat composition comprises less than 10% by weight of palm oil, preferably, wherein the composition comprises less than 5% by weight of palm oil, more preferably, wherein the composition comprises less than 2% by weight of palm oil, and most preferably wherein the composition does not comprise palm oil.

[0099] In one or more embodiments, the fat composition is a non-hydrogenated fat composition.

[0100] In one or more embodiments, the non-animal protein comprises protein derived from fungi, plants, or a combination thereof.

[0101] In one or more embodiments, the non-animal protein comprises plant protein, preferably, wherein the plant protein is selected from algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof.

[0102] In one or more embodiments, the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, or a combination thereof.

[0103] In one or more embodiments, the non-animal protein comprises texturized vegetable proteins, preferably wherein the texturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, or a combination thereof.

[0104] In one or more embodiments, the non-animal protein is present in the meat analogue composition in an amount of from 5 to 30% by weight, preferably from 10 to 30% by weight, of the meat analogue composition.

[0105] In one or more embodiments, the non-animal protein is present in the meat analogue composition in an amount of from 15 to 25% by weight of the meat analogue composition.

[0106] In one or more embodiments, water is present in the meat analogue composition in an amount of from 20 to 70% by weight, preferably from 20 to 50%, preferably from 30 to 45%, by weight of the meat analogue composition. Reference to ‘water’ herein is intended to include drinking water, demineralized water or distilled water, unless specifically indicated. Preferably, the water employed in connection with the present invention is demineralised or distilled water. As the skilled person will appreciate, deionized water is also a sub-class of demineralized water.

[0107] In one or more embodiments, the meat analogue composition comprises starch in an amount of from 0% to 45% by weight of a starch relative to the total weight of the meat analogue composition, preferably from 1 to 45% by weight, more preferably from 5% to 45% by weight, and advantageously from 20% to 30% by weight.

[0108] In one or more embodiments, the starch comprises non-modified starch, modified starch, or a combination thereof.

[0109] In one or more embodiments, the starch comprises a non-modified or modified vegetable starch, rice starch, tapioca starch or a combination thereof; preferably wherein the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

[0110] In one or more embodiments, the meat analogue composition comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.5% to 5% by weight of the meat analogue composition.

[0111] In one or more embodiments, the meat analogue composition comprises one or more colouring additives, wherein the one or more colouring additives are present in an amount of from 0.5% to 5% by weight of the meat analogue composition.

[0112] In one or more embodiments, the meat analogue composition furthercomprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; ii) ii) hydrocolloids; and iii) iii) gums, preferably selectedfromxanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya.

[0113] Examples of other additives that may be included in the meat analogue compositions comprise an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, starch, salt, spices, fibre, flavour components, colourants, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, antioxidants, and acidity regulators.

[0114] In one or more embodiments, the fat composition is present in the meat analogue composition in an amount of from 5% to 40%, preferably from 10% to 25%, by weight of the meat analogue composition.

[0115] In preferable embodiments, the meat analogue composition is free of palm and palm kernel oils.

[0116] In preferable embodiments, the meat analogue composition is free of hydrogenated oils.

[0117] In preferable embodiments, the meat analogue composition is substantially free of animal protein and / oranimal fats, preferably, whereinthe meat analogue composition isfree of animal protein and / or animal fats.

[0118] In preferable embodiments, the meat analogue composition is substantially free of animal- derived products, preferably, whereinthe meat analogue composition is free of animal-derived products.

[0119] In preferable embodiments, the meat analogue composition is substantially free of emulsions, preferably, wherein the meat analogue composition is free of emulsions.

[0120] In preferable embodiments, the meat analogue composition is not in a form of an emulsion.

[0121] According to a second aspect of the invention, there is provided a meat analogue composition according to the present invention. The food product may be an uncooked food product, a cooked food product, or a partially cooked food product.

[0122] T ypically, the food product is a vegetarian or vegan meat substitute food product. For example, the plant-based food product is selected from a meat analogue composition or a seafood analogue composition.

[0123] In one or more embodiments, the food product is a vegetarian or vegan meat substitute food product. Preferably, the vegetarian or vegan meat substitute food product is a burger, sausage, pepperoni, meat ball, nugget, patty, mince product, chicken breast, meatloaf, bacon, steak, whole muscle, cold cuts, or other product intended to mimic conventional meat-based food products.

[0124] In one or more embodiments, the food product is a vegetarian or vegan seafood substitute food product. Preferably, the food product is calamari analogue product; crustacean product such as a prawn analogue product, a lobster analogue product, a crab analogue product, a crabstick analogue product, a scampi analogue product; or a fish analogue product such as a fish cake or a fish filet; or other product intended to mimic conventional seafood-based food products.

[0125] The properties of the food doughs or food products prepared using the solid fat composition may be measured by any suitable means. Properties of interest may include juiciness (and / or dryness), hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. Such means include taste testers, which can provide feedback on properties of the composition orfood product such as juiciness (ordryness), texture, chewiness and hardness. Typically, multiple testers will be asked to mark or comment one or more properties of the composition or food product. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0126] Properties of the composition or food product may also be measured using specialised equipment. For example, texture profile analysis (TPA) is a technique used to characterize textural attributes of solid and semisolid materials and may be used to determine the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. Gumminess is defined as the product of hardness x cohesiveness. Chewiness is defined as the product of gumminess x springiness (hardness x cohesiveness x springiness). In this technique, the test material may be compressed two times in a reciprocating motion, mimicking the chewing movement in the mouth, producing a Force versus Time (and / or distance) graph, fromwhich the above information can be obtained. TPA and the classification of textural characteristics is described further in Bourne M. C.,Food Technol., 1978, 32 (7), 62-66 and T rinh T. and Glasgow S., ‘On the texture profile analysis test’, Conference Paper, Conference: Chemeca2012, Wellington, New Zealand, and may be performed as described therein.

[0127] The Force versus Time (and / or distance) graph typically includes two peaks in force, corresponding to the two compressions, separated by a trough. Force may be measured in gravitational force equivalent (g-force, g) or Newtons (N).

[0128] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle.

[0129] Adhesiveness is defined as the negative force area for the first bite, i.e. the area of the graph between the two peaks in force which is at or below a force of 0 g or N. This represents the work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force necessary to pull the compression plunger away from the sample. For materials with a high adhesiveness and low cohesiveness, when tested, part of the sample is likely to adhere to the probe on the upward stroke. Lifting of the sample from the base of the testing platform should, if possible, be avoided as the weight of the sample on the probe would become part of the adhesiveness value. In certain cases, gluing of the sample to the base of a disposable platform has been advised but is not applicable for all samples.

[0130] Springiness, also known as elasticity, is related to the height that the food recovers during the time that elapses between the end of a first compression and the start of a second compression. During the first compression, the time from the beginning of the compression at force = 0 g or N to the first peak in force is measured (referred to as ‘Cycle 1 Duration’). During the second cycle, the time from the beginning of the second compression at force = 0 g or N to the second peak in force is measured (referred to as ‘Cycle 2 Duration’). Springiness is calculated as the ratio of these values, i.e. ‘Cycle 2 Duration’ I ‘Cycle 1 Duration’.

[0131] Cohesiveness is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N, during the second compression to that during the first compression. Cohesiveness may be measured as the rate at which the material disintegrates under mechanical action. Tensile strength is a manifestation of cohesiveness. If adhesiveness is low compared with cohesiveness then the probe is likely to remain clean as the product has the ability to hold together. Cohesiveness is usually tested in terms of the secondary parameters brittleness, chewiness and gumminess. Gumminess is defined as the product of hardness x cohesiveness and is a characteristic of semisolid foods with a low degree of hardness and a high degree of cohesiveness. Chewiness is defined as the product of gumminess x springiness (which equals hardnessx cohesivenessxspringiness) and is therefore influenced by the change of any one of these parameters.

[0132] Resilience is a measurement of how the sample recovers from deformation both in terms of speed and forces derived. It is taken as the ratio of areas from the first probe reversal point, i.e. the point of maximum force, to the crossing of the x-axis, i.e. at 0 g or N, and the area produced from the first compression cycle between the start of compression and the point of maximum force. In orderto obtain a meaningful value of this parameter, a relatively slow test speed should be selected that allows the sample to recover, if the sample possesses this property.

[0133] According to a third aspect of the invention, there is provided the use of the fat composition according to the present invention in a meat analogue composition.

[0134] In preferable embodiments, the use furthercomprises using the fat composition according to the present invention in a meat analogue composition according to the present invention.

[0135] In preferable embodiments, the use further comprises the fat composition to improvejuiciness of the meat analogue composition when cooked when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil, or compared to the same amount by weight of coconut oil and a liquid oil. Without being limited by theory, the juiciness compared to an analogous meat analogue composition comprising coconut oil, or coconut oil and a liquid oil is believed to be due to the fat composition. It is believed that the fat composition released upon cooking react with the other components including water and protein to improve the quantity of juice that is released by the meat analogue composition, particularly closer to eating rather than during storage and during the early steps of cooking. Improved juiciness of the meat analogue composition or a cooked food product comprising the composition is believed to make the meat analogue composition more closely resemble the mouthfeel, juiciness and succulence of meat products.

[0136] In preferable embodiments, the use further comprises using the fat composition to improve the mouthfeel of the meat analogue composition when cooked when compared to an analogous meat analogue composition comprising the same amount by weight of the same amount by weight of coconut oil, or compared to the same amount by weight of coconut oil and a liquid oil. It is believed that the fat composition improving the juiciness of the meat analogue composition will release a higher amount of juice when compared to an analogous meat analogue composition comprising composition comprising the same amount by weight of of coconut oil, or compared to the same amount by weight of coconut oil and a liquid oil (particularly closer to eating). Thus, the sensation of having a greasy coating and moisture on the tongue and surfaces of the mouth can be felt as well as an instant flavour and taste impression from the water phase and delayed release of flavours from the fat over a longer period of time. The mouthfeel is believed to enable the meat analogue composition to more closely resemble the mouth feel and delayed flavors release of meat.

[0137] In preferable embodiments, the use further comprises using the fat composition to further provide improved crunchiness of the meat analogue composition when cooked when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil, or compared to the same amount by weight of coconut oil and a liquid oil. It is believed that by using the solid fat composition and the melted fat composition according to the present invention, the ingredients of the meat analogue compositions are substantially prevented from being degraded until cooking of the product, and that the fat composition can remain intact until the point of cooking at which point the melted fat composition is liquified to mainly provide a meat analogue product that is juicy and at which point the solid fat composition melt to mainly surround the surface of the meat analogue composition with a crunchy surface. It is believed that the solid fat composition and the melted fat composition collaborate with other ingredients of the meat analogue composition so as to obtain a specific arrangement leading to an amount of juice being released, mainly fat and water, which mimics that released by animal meat upon cooking and leading to an amount of crunchiness being formed while cooking which mimics the crunchy surfaces of animal smashed meat.

[0138] In preferable embodiments, the use further comprises using the meat analogue composition in a food product.

[0139] In preferable embodiments, the use further comprises using the fat composition according to the present invention in a food product according to the present invention.

[0140] According to a fourth aspect of the invention, there is provided a process of manufacturing a meat analogue composition according to the present invention, or a food product according to the present invention, wherein the process comprises:

[0141] A), providing a mixture of water; non-animal protein; and optionally one or more additional components;

[0142] B). combining the mixture from step (A) with the fat composition to form the meat analogue composition; and

[0143] C). optionally forming the meat analogue composition into food products.

[0144] In preferable embodiments, in step B), the melted fat composition isf irst mixed with the mixture from step (a) before the addition of the solid fat composition.

[0145] Alternatively, in step B), the solid fat composition is first mixed with the mixture from step (a) before the addition of the melted fat composition.

[0146] In one or more embodiments, before step B), the fat composition is produced by mixing the solid fat composition and the non-animal fibers. Advantageously, the non-animal insoluble fibers are in powder form. Advantageously, the solid fat composition is molten. Then, the mixture of solid fat composition and non-animal insoluble fibers poured onto an ambient plate, i.e. a plate at ambient temperature, or a cooled plate and cooled until the fat composition solidifies. The fat composition is broken so as to obtain flakes and optionally, the flakes are diced to obtain granulates.

[0147] In another embodiment, the fat composition is produced by mixing the solid fat composition and the non-animal insoluble fibers. Advantageously, the non-animal insoluble fibers are in powder form. Advantageously, the solid fat composition is molten. Then, the mixture of solid fat composition and non-animal insoluble fibers is refrigerated to crystallize, for example using a chilled drum, so as to obtain flakes. Then, optionally, at least a part of the flakes is grinded so as to obtain granulates.

[0148] Alternatively, the mixture of solid fat composition and non-animal insoluble fibers are extruded and cut so as to form flakes and / or granulates. Preferably, the extrusion is performed using the method described in WO2023 / 163645.

[0149] Once the meat-analogue composition has been prepared, this may be formed into a food product in step C). This may include the step of forming the meat-analogue composition into the desired shape. The shape and size of the resulting food product is not particularly limited. Examples of shaped food products which can be made from the meat-analogue composition according to the present invention include cut of meat, fish meat, smash burger, sausage, pepperoni, meat ball, nugget, patty, mince product, meatloaf, or other product intended to mimic conventional meat-based food products.

[0150] Any suitable method may be used to shape the meat-analogue composition into the desired shape. In embodiments, this may be performed by cutting, moulding, pressing, extrusion, rolling, grinding or any combination thereof. These processes may be performed using an apparatus, which may be operated manually ormay be automated. In embodiments, the meatanalogue composition may be compressed for 5 minutes to 24 hours, preferably 1 hour to 12 hours, more preferably 3 hours to 8 hours. The duration and pressure of compression is determined by the desired properties of the resulting food product, such as its size and density, taking into account the properties of the meat analogue composition, such as adhesiveness, among other factors. This may form the desired shape of the food product, or it may be further processed such as by pelletizing, grinding or cutting, for instance to replicate the attributes of ground / minced meat. In preferable embodiments, in step C), the meat analogue composition is cooked to form a cooked food product or partially cooked food product. Advantageously, the cooking comprises a baking step, a smashing step, a boiling step, a frying step and / or a microwaving step. In highly preferable embodiments, the cooking comprises a smashing step. In particular, the smashing step may be performed using a clam shell grill, a pan or a griddle. The smashing step may be performed by an applied a force, either manually (by hand) or automatically (for example, by using a clamshell grill). It is believed that the meat analogue composition according to the present invention is well suited for producing plant-based smashed burgers.

[0151] In preferable embodiments, the time period of the cooking step is of from 30seconds 5 to 2 hours, preferably from 1 minute to 1 hour .

[0152] In preferable embodiments, the meat analogue composition is cooked at a temperature of at least 60°C, preferably at a temperature less than 250°C and advantageously of from 150 and 250°C.

[0153] DESCRIPTION OF THE DRAWINGS

[0154] Figure 1 depicts meat analogue compositions used in Example 1 to produce plant-based smashed burgers.

[0155] Figure 2 depicts a smashed plant-based burger of Sample 3 after being cooked using a clamshell grill.

[0156] DETAILED DESCRIPTION OF THE INVENTION

[0157] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0158] Example 1

[0159] Fat A is coconut oil.

[0160] Fat B is rapeseed oil.

[0161] Fat C is a fat prepared by chemical interesterification of a blend of 70 wt.% shea butter and 30 wt.% coconut oil.

[0162] Fat D is a fat prepared by chemical interesterification of a blend of 70 wt.% shea stearin and 30 wt.% coconut oil. Various properties of Fat C and D are shown in Table 1 below and contrasted against comparative rapeseed oil and coconut oil.

[0163] Table 1

[0164] It can be seen that Fats C and D have a higher solid fat content at lower temperatures 20°C and at mouth-like temperatures of from 30°C to 35°C than rapeseed oil and coconut oil. This is believed to contribute to the texture of the plant-based food dough and plant-based food product when consumed. It can also be seen that Fat C and D have a reasonable saturated fatty acid residue content. This is believed to improve to the nutritional value of the solid fat composition when compared to rapeseed oil.

[0165] Method for preparation of plant-based burgers

[0166] Plant-based burgers 1 to 3 were made from meat analogue compositions comprising Fat A to D. The following procedure was used forthe preparation of the plant-based smash burgers of the following examples (Figure 1):

[0167] 1. The proteins were hydrated with cold water (5 °C) according to the quantities shown in Table 1 and further hydrated for 30 minutesin cold storage (5°C); during hydration the protein mixture was stirred every 10 min 2. All other ingredients in powder form (stabilizer blend+++and flavours) were mixed and hydrated with ice water (1-3°C) by blending for at least 1 minute, following which they were stored in a fridge (5 °C) for at least 30 minutes; 3. The proteins were chopped for 20 seconds at low speed;

[0168] 4. The ingredients from steps 2 and 3, additional ingredients (e.g. colours), and liquid oil or melted fat according to the quantities shown in T able 1 were combined and the resulting dough blended for about 2 minutes;

[0169] 5. The solid fatwas added to the mixture obtained in step 4, according to the quantities shown in Table 1 and the resulting dough blended for about 2 minutes;

[0170] 6. The dough was rested in a fridge (operating at a temperature of 5 °C) for at least 30 minutes;

[0171] 7. Burgers (diameter 8 cm; height 2 cm; weight 100g) were made from this dough and stored in the freezer (operating at a temperature of -18°C) for at least 24 hours. Prior to cooking, burgers were thawed in the fridge (5°C) overnight.

[0172] 8. Samples were smash cooked by heating on a smash frying pan with rapeseed oil (5g) for 10 min (and turned every 1.5 minutes).

[0173] +The proteins referred to above are a blend of textured pea proteins (protein content minimum 70%; format: strips) and textured fava proteins (protein content minimum 60%; format: chunks).

[0174] ++The stabiliser blend referred to above is a blend of pea proteins (protein content minimum 83%; format: powder), pea fibre and methylcellulose.

[0175] The compositions of the burgers are shown below in Table 2.

[0176] Table 2

[0177] Sensory evaluation of the burgers of the examples after frying

[0178] All the burgers were subjected to sensory evaluation. Multiple testers were asked to compare the Samples, respectively, regarding juiciness and preference. The evaluation is based on the following rate. Regarding the juiciness, the numbers means that smashed burger is very juicy and the number 0 means that the smashed burger is not juicy. Regarding mouthfeel, the number 5 means that the smashed burger provided a high mouthfeel feeling and the number 0 means that the smashed burger has a very poor mouthfeel, i.e. the smashed burgerwas very dry. Regarding oil loss, the number 5 means that the smashed burger lost a reasonable amount of oil upon cooking and the number 0 means that the smashed burger lost a significant amount of oil upon cooking. The results of this evaluation are shown in Table 2.

[0179] Table 2

[0180] Comparative Sample 2 lost a significant amount of oil during the cooking leading to a very dry mouthfeel and a very poor juiciness. Comparative Sample 1 showed a poor mouthfeel and juiciness. The testers have also found that Comparative Sample 1 has a slight off taste. Sample 3 had a very good mouthfeel and juiciness. Sample 3 did not have any off taste. Moreover, Sample 3 lost a reasonable content of oil compared to Comparative Sample 1 and Comparative Sample 2.

[0181] Additionally, Sample 3 had crunchiness being formed on the surfaces of the plant-based burger while cooking which mimics the crunchy surfaces of animal smashed burger (Figure 2). There was a visibly noticeable difference between Sample 3 and Comparative Sample 1, which failed to achieve any significant crunchiness on the surfaces whilst cooking. Comparative Sample 2 was closer to Sample s, but still inferior, in terms of crunchiness but at the clear expense of juiciness and mouthfeel as noted above.

Claims

CLAIMS1. A meat analogue composition comprising from 2% to 80% by weight of a fat composition; from 1 % to 30% by weight of a non-animal protein; and from 20% to 70% by weight of water; wherein the fat composition comprises:- a solid fat composition having a solid fat content (SFC) N20 above 45, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the fat composition; and- a melted fat composition having a solid fat content (SFC) N20 of from 20 to 44, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the fat composition.

2. The meat analogue composition according to claim 1 , the solid fat has a solid fat composition content (SFC) N20 of from 45 to 75, preferably from 50 to 70, more preferably from 52 to 68, as measured on the unstabilised fat according to ISO 8292- 1.

3. The meat analogue composition to claim 1 or 2, wherein the solid fat has a solid fat composition content (SFC) N30 of from 20 to 50, preferably from 25 to 40, more preferably from 25 to 35, as measured on the unstabilised fat according to ISO 8292- 1.

4. The meat analogue composition according to any one of the preceding claims, the solid fat composition has a solid fat content (SFC) N35 of less than 25, measured on unstabilised fat according to ISO 8292-1 , preferably (i) from 5 to 20, and more preferably from 10 to 20.

5. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition has a solid fat content (SFC) N40 of less than 20, measured on unstabilised fat according to ISO 8292-1 , preferably (i) from 1 to 20, and more preferably from 5 to 15.

6. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition has a solid fat content (SFC) N10 above 60, measured on unstabilised fat according to ISO 8292-1 , preferably (i) from 60 to 95, and more preferably from 70 to 90.

7. The meat analogue composition according to claim 1 or 2, wherein the solid fat composition has a solid fat content (SFC) N30 of from 40 to 70, preferably from 50 to 70, more preferably from 54 to 64, as measured on the unstabilised fat according to ISO 8292-1.

8. The meat analogue composition according to any one of claims 1 to 2, or 7, the solid fat composition has a solid fat content (SFC) N35 of from 30 to 70, measured on unstabilised fat according to ISO 8292-1 , preferably (i) from 40 to 60, and morepreferably from 42 to 56.

9. The meat analogue composition according to any one of claims 1 to 2, or 7 to 8, wherein the solid fat composition has a solid fat content (SFC) N40 of from 20 to 60, measured on unstabilised fat according to ISO 8292-1 , preferably from 30 to 50, and more preferably from 32 to 45.

10. The meat analogue composition according to any one of claims 1 to 2, or 7 to 9, wherein the solid fat composition has a solid fat content (SFC) N10 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1 .

11. The meat analogue composition according to claim 1 or 10, wherein the solid fat composition has a solid fat content (SFC) N20 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1.

12. The meat analogue composition according to any one of claims 1 or 10 to 11 , wherein the solid fat composition has a solid fat content (SFC) N30 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1.

13. The meat analogue composition according to any one of claims 1 , or 10 to 12, wherein the solid fat composition has a solid fat content (SFC) N35 of from 75 to 100, preferably from85to 100, more preferably from 90 to 100, measured on unstabilised fat according to ISO 8292-1.

14. The meat analogue composition according to any one of claims 1 , or 10 to 13, wherein the solid fat composition has a solid fat content (SFC) N40 of from 75 to 100, preferably from85to 100, more preferably from 90 to 100, measured on unstabilised fat according to ISO 8292-1.

15. The meat analogue composition according to claim 1 , wherein the melted fat composition has a solid fat content (SFC) N20 of from 20 to 40, preferably from 22 to 40, more preferably from 24 to 34, as measured on the unstabilised fat according to ISO 8292-1.

16. The meat analogue composition according to claim 1 or 15, wherein the melted fat composition has a solid fat content (SFC) N30 of from less than 35, preferably from 3 to 20, more preferably from 3 to 15, such as from 4 to 13 or less than 4 as measured on the unstabilised fat according to ISO 8292-1.

17. The meat analogue composition according to any one of claims 1 or 15 to 16, the melted fat composition has a solid fat content (SFC) N35 of less than 15, measured on unstabilised fat according to ISO 8292-1 , preferably of less than 14, and more preferably of less than 10.

18. The meat analogue composition according to any one of claims 1 , or 15 to 17, wherein the melted fat composition has a solid fat content (SFC) N40 of less than 10, measured on unstabilised fat according to ISO 8292-1 , preferably of from 1 to 9, and more preferably from 2 to 8.

19. The meat analogue composition according to any one of claims 1 , or 15 to 18, wherein the melted fat composition has a solid fat content (SFC) N10 above 40, measured on unstabilised fat according to ISO 8292-1 , preferably from 40 to 70, and more preferably from 45 to 65.

20. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises from 20% to 85%, preferably from 30% to 75% by weight of saturated fatty acids such as from 40% to 70% by weight of saturated fatty acids or from 55% to 70%, by weight of saturated fatty acid residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the melted fat and being based on the total weight of C4 to C24 fatty add residues bound as acyl groups present in the melted fat.21 . The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises less than 50% by weight of stearic acid residues (C18:0).

22. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises from 10% to 50%, preferably from 20% to 40%, and more preferably from 30% to 40%, by weight of stearic acid residues (C18:0).

23. The meat analogue composition according to any one of claims 1 to 21 , wherein the melted fat composition comprises from 1 to 10%, preferably from 2% to 8%, and more preferably from 2% to 6%, by weight of stearic acid residues (C18:0).

24. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises from 1 % to 35%, preferably from 1 to 30%, more preferably from 1 to 25%, such as from 2 to 10% or from 10 to 25%, by weight of lauric acid residues (C12:0).

25. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises 20% by weight or less, preferably 10% by weight or less, and more preferably 6% by weight or less of palmitic acid (C16:0).

26. The meat analogue composition according to any one of claims 1 to 24, wherein the melted fat composition comprises from 15 to 55% by weight, preferably from 20 to 50%, and more preferably from 20 to 30% or from 30 to 40%, by weight or less of palmitic acid (C16:0).

27. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises less than 25% of myristic acid (C14:0), morepreferably, the composition comprises less than 20% of myristic acid (C14:0), more preferably less than 10% of myristic acid (C14:0), or the composition does not comprise myristic acid.

28. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises an interesterified fat blend; optionally wherein the interesterified fat blend has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

29. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm olein, rapeseed oil, sesame oil, soybean oil, palm oil, palm kernel stearin, babassu oil, high oleic rapeseed oil, high erucic acid rapeseed oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut fat, safflower oil, babassu fat, high oleic safflower oil, peanut fat, avocado oil, rice brand oil, camelina oil, or any oil derived thereof and any oil derived thereof and any mixture thereof.

30. The meat analogue composition according to any one of the preceding claims, the melted fat composition comprises an interesterified blend of shea butter and coconut oil or an interesterified blend of shea stearin and coconut oil.31 . The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises an interesterified blend of from 20% to 80% by weight of shea butter and from 20% to 80% by weight of coconut oil.

32. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises a blend of (i) from 20% to 80% by weight of an interesterified blend of from 20% to 80% by weight of shea butter and from 20% to 80% by weight of coconut oil; and (ii) from 20% to 80% by weight of sunflower oil.

33. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises a blend of (i) from 20% to 80% by weight of an interesterified blend of from 20% to 80% by weight of shea butter and from 20% to 80% by weight of coconut oil; and (ii) from 20% to 80% by weight of rapeseed oil.

34. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises an interesterified blend of palm olein and palm kernel olein.

35. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises an interesterified blend of from 25% to 75% by weight of palm olein and from 25% to 75% by weight of palm kernel olein.

36. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises an interesterified blend of from 40% to 60% by weight of palm olein and from 40% to 60% by weight of palm kernel olein.

37. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises (a) an interesterified blend of from palm oil and palm kernel oil.

38. The meat analogue composition according to any one of the preceding claims, wherein the melted fat composition comprises (a) an interesterified blend of from 75% to 99% by weight of palm oil and from 1 to 25% by weight of palm kernel oil.

39. The meat analogue composition according to Claim 37 or Claim 38, the melted fat composition comprises an interesterified blend (a); and (b) palm stearin.

40. The meat analogue composition according to any one of Claims 37 to 39, wherein the melted fat composition comprises an interesterified blend (a); (b) palm stearin; and (c) sesame oil.41 . The meat analogue composition according to any one of Claims 37 to 40, wherein the melted fat composition comprises from 5% to 45% by weight of an interesterified blend (a), (b) from 5 to 30% weight of palm stearin, and (c) from 0.05% to 5% by weight of sesame oil; and preferably, the melted fat composition comprises from 15% to 35% by weight of an interesterified blend (a), (b) from 5 to 25% weight of palm stearin, and (c) from 0.1 % to 1 % by weight of sesame oil.

42. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprisesfrom40%to 85% by weight of saturated fatty acids residues, such as from 50% to 80% by weight of saturated fatty acids residues orfrom 55% to 80% by weight of saturated fatty acids residues.

43. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises from 20% to 85% by weight of saturated fatty add residues; from35% to 80% by weight of stearic acid residues (C18:0), such as from 35% to 65% by weight of stearic acid residues (C18:0).

44. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises less than 35% by weight of lauric acid residues (C12:0); preferably less than 30% by weight by weight of lauric acid residues (C12:0); more preferably less than 20% by weight; or the composition does not comprise lauric acid residues (C12:0).

45. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises from 1 % to 10% by weight of lauric acid residues (C12:0), orfrom 10% to 20% by weight lauric acid residues (C12:0); and / or from 25% to 50% byweight of stearicacid residues (C18:0), orfrom 30% to 50% by weight stearicacid residues (C18:0).

46. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprisesfrom45%to 70% by weight of stearic acid residues (C18:0), and preferably from 50 to 65% by weight of stearic acid residues (C18:0).

47. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises 35% by weight or less, preferably 30% by weight or less, more preferably 20% by weight or less, and most preferably 10% by weight or less of palmitic acid residues (C16:0).

48. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises above 65% by weight of saturated fatty acids residues, such as above 75% by weight of saturated fatty acids residues or above 85% by weight of saturated fatty acids residues.

49. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises from 20% to 85% by weight of saturated fatty add residues; from 35% to 80% by weight of stearic acid residues (C18:0), such as from 35% to 65% by weight of stearic acid residues (C18:0).

50. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprisesfrom40%to60% byweight of stearicacid residues (C18:0), and preferably from 45 to 55% by weight of stearic acid residues (C18:0).51 . The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises from 20% to 85% by weight or less, pref erably from 35% to 85% by weight or less, more preferably from 40% to 60% by weight or less, and most preferably from 45 to 55% by weightorless of palmitic acid residues (C16:0).

52. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises less than 20% by weight of lauric acid residues (C12:0); preferably less than 15% by weight by weight of lauric acid residues residues (C12:0); more preferably less than 5% by weight; orthe composition does not comprise lauric acid residues (C12:0).

53. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises less than 25% of myristic acid residues (C14:0), more preferably, the composition comprises less than 20% of myristic acid residues (C14:0), more preferably less than 15% of myristic acid residues (C14:0), or the composition does not comprise myristic acid residues.

54. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises an interesterified fat blend; optionally wherein the interesterified fat blend has been produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

55. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm olein, rapeseed oil, sesame oil, soybean oil, palm oil, palm kernel stearin, babassu oil, high oleic rapeseed oil, high erucic acid rapeseed oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut fat, safflower oil, babassu fat, high oleic safflower oil, peanut fat, avocado oil, rice brand oil, camelina oil, or any oil derived thereof and any oil derived thereof and any mixture thereof.

56. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises an interesterified blend of shea butterand coconut oil or an interesterified blend of shea stearin and coconut oil.

57. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises an interesterified blend of from 20% to 80% by weight of shea stearin and from 20% to 80% by weight of coconut oil.

58. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises a blend of (i) from 20% to 80% by weight of an interesterified blend of from 20% to 80% by weight of shea butter shea stearin and from 20% to 80% by weight of coconut oil; and (ii) from 20% to 80% by weight of sunflower oil.

59. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises a blend of (i) from 20% to 80% by weight of an interesterified blend of from 20% to 80% by weight of shea stearin and from 20% to 80% by weight of coconut oil; and (ii) from 20% to 80% by weight of rapeseed oil.

60. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises an interesterified fat comprising shea stearin.61 . The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises a fully hydrogenated fat, preferably wherein the fat composition comprises a hydrogenated fat blend.

62. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition comprises fully hydrogenated palm oil.

63. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition is in the form of the particles, flakes and / or granulates having a particle size distribution of from 1 mm to 7mm and preferably of from 2mm to 6mm.

64. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition is in the form of flakes having a thickness between 0.2mmand 1 ,5mm and preferably of from 0.3mm to 0.9mm or of from 0.9mm to 1 ,3mm; and a diameter of from 1 to 52mm.

65. The meat analogue composition according to any one of the preceding claims, wherein the solid fat composition is in the form of particles, flakes and / or granulates having an average particle size of from 100pm to 3mm, preferably of from 200pm to 3mm, more preferably of from 400pm to 2mm, and advantageously of from 500pm to 1 ,3mm.

66. The meat analogue composition according to any one of the preceding claims, wherein the amount of melted fat composition is from 5 to 40%, preferably from 5 to 30%, more preferably from 5 to 20% and advantageously from 7 to 17%, by weight relative to the total weight of the meat analogue composition.

67. The meat analogue composition according to any one of the preceding claims, wherein the amount of solid fat composition is from 2 to 35%, preferably from 2 to 25%, more preferably from 3 to 20% and advantageously from 3 to 14%, by weight relative to the total weight of the meat analogue composition.

68. The meat analogue composition according to any one of the preceding claims, wherein the fat composition has a weight ratio of the melted fat composition to the solid fat composition of from 1 :4 to 4: 1 ; preferably 1 :2 to 2:1 , more preferably 1 : 1 to 2:1 and advantageously from 1.2:1 to 1.8:1.

69. The meat analogue composition according to any one of the preceding claims, wherein the fat composition comprises non-animal insoluble fibers, said non-animal insoluble fibers being intermixed with the solid fat composition.

70. The meat analogue composition according to claim 69, wherein the non-animal insoluble fibers are selected from vegetable fibers, fruit fibers, plant fibers and any combination thereof.71 . The meat analogue composition according to claim 69 or 70, wherein the non-animal insoluble fibers are selected from citrus fibers, peas fibers such as yellow or green peas fibers potato fibers, bamboo fibers, oat fibers, wheat fibers, cellulose fibers, and any combination thereof.

72. The meat analogue composition according to any one of claims 69 to 71 , wherein the non-animal insoluble fibers comprise less than 30% by weight of protein; preferably less than 20% by weight of protein; more preferably less than 15% by weight of protein; advantageously less than 10% by weight of protein or less than 5% by weight of protein; preferably, the non-animal insoluble fibers are free of proteins.

73. The meat analogue composition according to any one of claims 69 to 72, wherein only the solid fat composition and non-animal insoluble fibers are intermixed together.

74. The meat analogue composition according to any one of claims 69 to 73, wherein the fat composition comprises from 5 to 35% by weight of non-animal insoluble fibers andfrom 65 to 95% by weight of the solid fat composition.

75. The meat analogue composition according to any one of claims 69 to 74, wherein the fat composition comprises from 10 to 30% byweightof non-animal insoluble fibers and from70to 90% by weight of the solid fat composition, orthefat composition comprises from 5 to 25% by weight of non-animal insoluble fibers and from 75 to 95% by weight of the solid fat composition.

76. The meat analogue composition according to any one of the preceding claims, wherein the fat composition comprises less than 10% by weight of palm oil, preferably, wherein the composition comprises less than 5% by weight of palm oil, more preferably, wherein the composition comprises less than 2% by weight of palm oil, and most preferably wherein the composition does not comprise palm oil.

77. The meat analogue composition according to any one of the preceding claims, wherein the fat composition is a non-hydrogenated fat composition.

78. The meat analogue composition according to any one of the preceding claims, wherein the non-animal protein comprises protein derived from fungi, plants, or a combination thereof.

79. The meat analogue composition according to any one of the preceding claims, wherein the non-animal protein comprises plant protein, preferably, wherein the plant protein is selected from algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof.

80. The meat analogue composition according to any one of the preceding claims, wherein the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, or a combination thereof.81 . The meat analogue composition according to any one of the preceding claims, wherein the non-animal protein comprises texturized vegetable proteins, preferably wherein the texturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, or a combination thereof.

82. The meat analogue composition according to any one of the preceding claims, wherein the non-animal protein is present in the meat analogue composition in an amount of from 5 to 30% by weight, preferably from 10 to 30% by weight, of the meat analogue composition.

83. The meat analogue composition according to any one of claims 1 to 81 , wherein the non-animal protein is present in the meat analogue composition in an amount of from 15 to 25% by weight of the meat analogue composition.

84. The meat analogue composition according to any one of the preceding claims, wherein water is present in the meat analogue composition in an amount of from 20 to 70% by weight, preferably from 20 to 50%, preferably from 30 to 45%, by weight of the meat analogue composition.

85. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition comprises starch in an amount of from 0% to 45% by weight of a starch relative to the total weight of the meat analogue composition, preferably from 1 to 45% by weight, more preferably from 5% to 45% by weight, and advantageously from 20% to 30% by weight.

86. The meat analogue composition according to claim 85, wherein the starch comprises non-modified starch, modified starch, or a combination thereof.

87. The meat analogue composition according to claim 85 or 86, wherein the starch comprises a non-modified or modified vegetable starch, rice starch, tapioca starch or a combination thereof; preferably wherein the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

88. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition comprises one or more flavouring additives, preferably wherein the one or more flavouring additives are present in an amount of from 0.5% to 5% by weight of the meat analogue composition.

89. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition comprises one or more colouring additives, wherein the one or more colouring additives are present in an amount of from 0.5% to 5% by weight of the meat analogue composition.

90. The meat analogue composition according to any one of the preceding claims wherein the meat analogue composition further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya.91 . The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition further comprises an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquidanti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, starch, salt, spices, fibre, flavour components, colourants, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, antioxidants, and acidity regulators.

92. The meat analogue composition according to any one of the preceding claims, wherein the fat composition is present in the meat analogue composition in an amount of from 5% to 40%, preferably from 10% to 25%, by weight of the meat analogue composition.

93. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition is free of palm and palm kernel oils.

94. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition is free of hydrogenated oils.

95. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition is substantially free of animal protein and / or animal fats, preferably, wherein the meat analogue composition is free of animal protein and / or animal fats.

96. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition is substantially free of animal-derived products, preferably, wherein the meat analogue composition is free of animal-derived products.

97. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition is substantially free of emulsions, preferably, wherein the meat analogue composition is free of emulsions.

98. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition is not in a form of an emulsion.

99. A food product comprising a meat analogue composition according to any one of the preceding claims.100.The food product according to Claim 99, wherein the food product is an uncooked food product, a cooked food product, or a partially cooked food product.101 .The food product according to Claim 99 or Claim 100, wherein the food product is a vegetarian or vegan meat substitute food product.102.The food product according to any one of claims 99 to 101 , wherein the food product is a meat substitute food product or a seafood substitute product.103.The food product according to claim 102, wherein the meat substitute food product is a burger, sausage, pepperoni, meat ball, nugget, patty, mince product, chicken breast, meatloaf, bacon, steak, whole muscle, cold cuts, or other product intended to mimic conventional meat-based food products.104.The food product according to claim 102, wherein the seafood substitute food product is a calamari analogue product; crustacean product such as a prawn analogue product, a lobster analogue product, a crab analogue product, a crabstick analogue product, a scampi analogue product; or a fish analogue product such as a fish cake or a fish filet; or other product intended to mimic conventional seafood-based food products.

105. Use of the fat composition according to any one of claims 1 to 77 in a meat analogue composition.

106. Use according to Claim 105, wherein the use further comprises using the fat composition according to any one of claims 1 to 77 in a meat analogue composition according to any one of claims 1 to 98.

107. Use according to Claim 105 or 106, wherein the use further comprises the fat composition to improve juiciness of the meat analogue composition when cooked when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil, or compared to the same amount by weight of coconut oil and a liquid oil.

108. Use according to any one of claims 105 to 107, wherein the use further comprises using the fat composition to improve the mouthfeel of the meat analogue composition when cooked when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil, or compared to the same amount by weight of coconut oil and a liquid oil.

109. Use according to any one of claims 105 to 108, wherein the use further comprises using the fat composition to further provide improved crunchiness of the meat analogue composition when cooked when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil, or compared to the same amount by weight of coconut oil and a liquid oil.1 10. Use according to any one of claims 105 to 109, wherein the use further comprises using the meat analogue composition in a food product.1 11. Use according to claim 110, wherein the use further comprises using the meat analogue composition in a food product according to any one of claims 99 to 104.1 12.A process of manufacturing a meat analogue composition according to any one of Claims 1 to 98, or a food product according to any one of Claims 99 to 104, wherein the process comprises:A), providing a mixture of water; non-animal protein; and optionally one or more additional components;B). combining the mixture from step (A) with the fat composition to form the meat analogue composition; andC). optionally forming the meat analogue composition into food products.113.The process according to claim 112, wherein in step B), the melted fat composition is first mixed with the mixture from step (A) before the addition of the solid fat composition.114.The process according to claim 112, wherein in step B), the solid fat composition is first mixed with the mixture from step (A) before the addition of the melted fat composition.115.The process according to any one of claims 112 to 114, wherein in step C) the meat analogue composition is cooked to form a cooked food product or partially cooked food product.

116. The process according to claim 115, wherein the cooking comprises a baking step, a smashing step, a boiling step, a frying step and / or a microwaving step; preferably, wherein the cooking comprises a smashing step.

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