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 19% to 70% by weight of water; wherein the fat composition comprises interesterified shea olein.

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 certain 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 so 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 has similar taste, texture and mouthfeel to meat. Such properties are generally affected by the nature of the fat included in the meat analogue compositions. 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 and for providing visual similarity to meat products.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.

[0009] Additionally, there are various disadvantages of using coconut oil in meat analogue compositions. 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 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 and juiciness, 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, the process often includes a heat treatment, and 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 fat does not give the desired texture. Additionally, coconut oil does not give the desired mouthfeel and juiciness of the meat analogue composition.

[0010] There remains a need for providing a meat analogue composition that solves or alleviates 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 texture of animal meat.

[0011] SUMMARY OF THE INVENTION

[0012] 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 19 to 70% by weight of water; wherein the fat composition comprises interesterified shea olein.

[0013] 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 comparison to meat analogue compositions comprising an equivalent amount of coconut oil or, an equivalent amount of 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, firmness and mouthfeel. It is believed that the fat composition comprising interesterified shea olein enhances the thermal resistance of the meat analogue composition. Indeed, it is believed that the fat composition comprising interesterified shea olein intimately react with the other ingredients intimately to be released gradually while processing and / or cooking the meat analogue compositions. In particular, it is believed that interesterified shea olein 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 liquid oil. In particular, the inventors have surprisingly found that by using the fat composition comprising interesterified shea olein as described above, the ingredients of the meat analogue compositions are substantially prevented from being degraded until processing and / or cooking of the product, and that the fat composition can remain intact until the point of processing and / orcooking at which point the fat composition is liquified to mainly provide a meat analogue product that has a mouthfeel mimicking the animal meat product and / or that is juicy. It is believed that the 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 which mimics the animal 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 andmoisture 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. Thus, the inventors have found that the fat composition used can either mimic hot meat such as burgersand sausages; or cold meat such as pate analogue or cold cuts.

[0014] 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.

[0015] The term “liquid oil” as used herein refers to a liquid oil that is liquid at room temperature (e.g.

[0016] 20°C) and that does not require heating to above this temperature in order to be a liquid. Such oils include sunflower oil .

[0017] 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.

[0018] Triglyceride content may be determined for example based on molecular weight differences (Carbon Number (ON)) by AOCSCe 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.

[0019] 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.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.

[0020] In preferred embodiments, the fat composition comprises interesterified shea olein mixed with another vegetable oil. In highly preferred embodiments, the fat composition comprises from 10 to 70% of interesterified shea olein and from 30 to 90% of a vegetable oil, preferably from 20 to 60% of interesterified shea olein and from 40 to 80% of a vegetable oil, and more preferably from 20 to 40% of interesterified shea olein and from 60 to 80% of a vegetable oil; or more preferable from 40 to 60% of interesterified shea olein and from 40 to 60% of a vegetable oil. It is believed that these amounts enhance the sensory and textural properties of the meat analogue compositions.

[0021] I n preferred embodiments, the fat composition comprises less than 55% by weight of saturated fatty acids; preferably from 20 to 50% by weight of saturated fatty acids; more preferably from 20 to 40% by weight of saturated fatty acids; advantageously from 30 to 40% by weight of saturated fatty acids.

[0022] Notably, the fat compositions for use in compositions of the invention have a lower saturated fat content than coconut oil, meaning that said fat compositions improve the nutritional profile of compositions of the invention compared to those containing solely coconut oil. The saturated fat content of coconut oil is typically around 90%, whereas a typical saturated fat content of compositions for use in the invention is lower at around 55%. Accordingly, fat compositions for use in the invention typically have lower saturated fat content than meat analogues containing solely coconut oil. This means that the fat compositions for use in the invention can be used to reduce the saturated fat content of meat analogues to be within the range typically found in conventional meat products or even lower, compared to meat analogues comprising coconut oil.

[0023] Preferably, the fat composition comprises less than 10% by weight of palm oil, more preferably less than 5% by weight of palm oil, and still more preferably less than 2% by weight of palm oil. Most preferably the composition does not comprise palm oil.

[0024] The fat composition preferably is a non-hydrogenated fat composition.The fat composition comprises interesterified shea olein. The interesterified shea olein may be produced by chemical interesterification, enzymatic interesterification, or a combination thereof. 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 Handbook3rd Edition, pages285-300(F. D. Gunstone, J. L. Harwood, and A. J. Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007). In preferred embodiment, the vegetable oil is a non-interesterified vegetable oil or an interesterified vegetable oil. In preferred embodiment, the vegetable oil is a non-interesterified vegetable oil.

[0025] In preferred embodiments, where a vegetable oil is present in the fat composition, the vegetable oil is selected from canola oil, sunflower oil, rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, linseed oil, olive oil, corn oil, cottonseed oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanutoil, rice brand oil, camelinaoil, sesame oil, walnut oil, palm fat, coconut fat, shea butter, shea olein, shea stearin, cocoa butter, cocoa olein, allanblackia fat, kokumfat, mango kernel fat, sal fat, illipe butter, palm kernel fat, babassu fat, coconut oil stearin, coconut oil olein, palm kernel olein, palm olein, palm kernel stearin, avocado oil, any fractions thereof, any interesterified forms thereof, or any combinations thereof.

[0026] In preferred embodiments, the fat composition comprises a blend interesterified shea olein and coconut oil. Advantageously, the fat composition is present in the meat analogue composition in an amount of from 5 to 50% by weight, preferably from 15 to 40% by weight and more preferably from 15 to 35% by weight. The inventors have found that this blend used in meat analogue products shows similar textural properties such as hardness or firmness when compared to meat products having the same content of coconut oil while having lower saturated fatty acid contents. 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 used 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.In one or more embodiments, the fat composition is present in the meat analogue composition in an amount of from 5 to 50% by weight of the meat analogue composition, preferably from 10 to 40% and more preferably from 10 to 25% by weight.

[0027] In highly preferable embodiments, the fat composition comprises non-animal insoluble fibers, said non-animal insoluble fibers being intermixed with the fat composition.

[0028] I n 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 of fat 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.

[0029] 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.

[0030] In preferable embodiments, only the fat composition and non-animal insoluble fibers are intermixed together. The inventors have found that mixing the 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.

[0031] Preferably, the fat composition comprises from 5 to 35% by weight of non-animal insoluble fibers and from 65 to 95% by weight of interesterified shea olein optionally mixed with a vegetable oil. 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 interesterified shea olein optionally mixed with a vegetable oil. Alternatively, the fat composition comprises from 10 to 30% byweight of non-animal insoluble fibers and from 70 to 90% by weight of interesterified shea olein optionally mixed with a vegetable oil. It has been found thatwithin these ranges, a portion 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.

[0032] In one or more embodiments, the non-animal protein comprises protein derived from fungi, plants, or a combination thereof.

[0033] 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.

[0034] In one ormore 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.

[0035] 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, textured wheat proteins, or a combination thereof.

[0036] 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.

[0037] 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.

[0038] Plant protein is a source of protein which is obtained or derived from plants. The plant protein may be any suitable plant protein and may comprise a mixture of plant proteins and / or may include protein isolates or concentrates. Examples of suitable plant proteins include those discussed above. As discussed above, preferably, the plant protein comprises textured vegetable proteins (TVP). TVPs are extruded proteins, which may be either dry or moist (i.e. hydrated). TVP is widely available and may be made from plant sources as mentioned above, such as soyflourorconcentrate. Indryform.TVPcan comprise up to about 70wt.% of protein, typically about 60 to 70wt.%of protein, and when hydrated comprises typically about 10 to 20 wt.%of protein. Typically, when hydrated TVPs can contain up to 3 to 4 times their dry weightin water. As discussed above, the weight percentage ranges referred to above for water present in the meat analogue compositions include both water added in its own right and water present in other components of the meat analogue composition such as in textured vegetable proteins or emulsified with fat. Similarly, the weight percentage ranges given above for the amount of non-animal protein present in the meat analogue composition referto dry weight of protein, and do not include water bound to the non-animal protein such as in textured vegetable protein.

[0039] The plant protein used in the preparation of the meat-analogue composition may be either dry (also referred to as ‘dry phase’ herein) or moist. Thus, in embodiments, the plant protein may be included in a dry mix of ingredients, which may include additional ingredients intended for inclusion in the meat-analogue composition, such as carbohydrates, fiber and / or hydrocolloids, in addition to protein. If the plant protein is dry, it may be hydrated priorto and / or during the formation of the meat-analogue composition. The term ‘dry’ used in relation to the plant protein and ‘dry phase’ used herein, is intended to mean that the phase comprising plant protein comprises less than 10 wt.% water, such as less than 5 wt.% water, preferably less than 2 wt.% water, more preferably less than 1 wt.% water, even more preferably that it is substantially free from water. In other preferred embodiments, the aw of the dry phase is 0.90 or lower, more preferably below 0.80. The dry phase comprising plant protein is typically provided in a substantially dehydrated state to reduce microbial growth as far as possible so as to extend shelf life.

[0040] In one or more embodiments, the starch comprises non-modified starch, modified starch, or a combination thereof.

[0041] 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.

[0042] In one or more embodiments, the meat analogue composition comprises starch in an amount of from 1 to 35% by weight of a starch relative to the total weight of the meat analogue composition, preferably from 1 to 25% by weight, more preferably from 1 to 15% by weight, and advantageously from 1 to 10% by weight.

[0043] In one or more embodiments, water is present in the meat analogue composition in an amount of from 19 to 70% by weight, preferably from 50 to 70% by weight, such as 55 to 65% by weight, of the meat analogue composition. Reference to ‘water’ herein is intended to include drinking water, demineralizedwaterordistilledwater, 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.

[0044] In preferred embodiments, the meat analogue composition comprises one or more emulsifier(s). Typically, the emulsifieris selected from sodium steroyl lactylate, diacetyltartaric acid esters of monoglycerides, diglycerides, propylene glycol fatty acid esters, polyglycerol esters of fatty acids, polysorbates, monoglycerides, mono-diglycerides, lactic acid esters of mono and diglycerides, phospholipids such as lecithin, sorbitan monostearates, or combinations thereof.

[0045] In highly preferable embodiments, in the emulsifier comprises lecithin such as egg lecithin, soy lecithin and / or sunflower lecithin. In this embodiment, the inventors have found that lecithin further improves the stability of the meat analogue composition and prevents the degradation and / or the phase separation of the meat analogue composition. It is believed that the meat analogue composition comprising lecithin mimics the nutritional properties of the animal fat allowing a high increase of the fat composition content while reducing the risk of phase separation and ensuring a stable, reproducible and cohesive plant-based dough. Typically, lecithin may be obtained by degumming the extracted oil of the seeds. The lecithin comprises a mixture of diverse phospholipids, and its composition depends on the origin of the lecithin. Any lecithin is well-suited forthe present invention. T ypical lecithin sources are known to those skilled in the art. Examples for major sources of lecithin are soybean oil, sunflower oil, and / or egg yolk. In this embodiment, the process is sustainable since the lecithin is a natural component derivable from vegetable oils or animals. This is advantageous as it means that the food products can desirably be marketed as clean label products. Alternatively, lecithin used can be prepared synthetically.

[0046] In preferred embodiments, the meat analogue composition comprises one or more emulsifier(s) in an amount of from 0.01 to 5.0% by weight of the meat analogue composition; preferably from 0.01 to 1 .0% by weight; and more preferably from 0.1 to 0.5% by weight. In one or more embodiments, the meat analogue composition further comprises additives selected from:

[0047] (i). flavouring additives;

[0048] (ii). colouring additives;

[0049] (iii). one or more of: a) 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; b) hydrocolloids; and c) 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; and / or

[0050] (iv). a polyhydroxy compound, milk, skim 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 particle, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, flavour components, colourants, thickening and gelling agents, egg particle, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, and acidity regulators.

[0051] In one or more embodiments, the amount of one or more of flavouring additives is from 0.5 to 5% by weight; preferably from 0.5 to 2.0% by weight.

[0052] In one or more embodiments, the amount of one or more colouring additives is from 0.5 to 5% by weight.

[0053] 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.

[0054] 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.

[0055] However, in some embodiments, the meat analogue compositions may comprise animal-derived products such as animal derived proteins or fats. Accordingly, in some embodiments, the meat analogue composition furthercomprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof. In some embodiments, the one or more animal-derived products comprise animal milk proteins, animal milk fats, or a combination thereof. In these embodiments, the meat analogue compositions may be suitable for consumption by vegetarians on the basis that they comprise non-animal protein and proteins or fats derived from animal milk. These meat analogue compositions are suitable for consumption by vegetarians since they do not include fats or proteins derived from meat. However, it will of course be understood that such meat analogue compositions are not suitable for consumption by vegans.In embodiments where the meat analogue compositions comprise one or more animal-derived products, the one or more animal-derived products are typically present in the meat analogue composition in an amount of from 0.1 to 90% by weight, preferably from 0.1 to 50% by weight, more preferably from 0.1 to 20% by weight of the meat analogue composition.

[0056] 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.

[0057] 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.

[0058] 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, meatball, nugget, patty, mince product, chicken breast, meatloaf, bacon, steak, whole muscle, cold cuts, pate, or other product intended to mimic conventional meatbased food products.

[0059] 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.

[0060] The properties of the meat-analogue composition or food products prepared using the 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 or food product such as juiciness (or dryness), texture, chewiness and hardness. Typically, multiple testers will be asked to mark one or more properties of the composition orfood product, such as on a scale from 1 to 5. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0061] 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.

[0062] 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).

[0063] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle.

[0064] 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.

[0065] 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’).

[0066] Springiness is calculated as the ratio of these values, i.e. ‘Cycle 2 Duration’ I ‘Cycle 1 Duration’.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.

[0067] 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 hardness x cohesiveness x springiness) and is therefore influenced by the change of any one of these parameters. 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.

[0068] According to a third aspect of the invention, there is provided the use of a meat analogue composition according to the present invention in a food product.

[0069] 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.

[0070] 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.

[0071] The use may comprise using the fat composition to improve the nutritional profile of the meat analogue composition when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil. The term analogous meat analogue composition as used herein is used to refer to an equivalent weight of a meat analogue composition that is identical to the meat composition of the invention, with the exception of the nature of the fat present therein. The analogous meat analogue composition contains the same amount by weight of coconut oil as the meat analogue composition of the invention contains the fat composition. The nutritional profile of the meat analogue composition of the invention may be improved in comparison to coconut oil since it contains a lower total amountof saturated fatty acid residues per unit weight than coconut oil. Coconut oil contains around 90% saturated fatty acid residues. Without being limited by theory, it is believed that fats with higher saturated fatty acid contents increase the risk of heart disease, high blood pressure and associated conditions, and also have a detrimental effect upon the cholesterol levels of consumers. Accordingly, in some embodiments, the use comprises using the fat composition to improve the effect on in vivo cholesterol levels in a consumer of the meat analogue composition when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil, although it will be appreciated that other health and wellbeing benefits may also be realised by the use of the fat compositions in meat analogue compositions in place of coconut oil and similar fats.

[0072] In preferable embodiments, the use further comprises using 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 liquid oil. Without being limited by theory, the juiciness compared to an analogous meat analogue composition comprising coconut oil, or liquid oil is believed to be due to the fat composition used. 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.

[0073] In preferable embodiments, the use further comprises using the fat composition to improve the mouthfeel of the meat analogue composition when processed and / or 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 liquid oil. It is believed that the fat composition provides a 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.

[0074] In preferable embodiments, the use further comprises using the fat composition to further reduce stickiness of the meat analogue composition when processed and / or cooked when compared to an analogous meat analogue composition comprising the same amount byweight of coconut oil, or compared to the same amount by weight of liquid oil. It is believed that by using the fat composition according to the present invention, the ingredients of the fat composition provides the desired texture to the meat analogue compositions.

[0075] In preferable embodiments, the use further comprises using the meat analogue composition in a food product.

[0076] In preferable embodiments, the use furthercomprises using the fat composition according to the present invention in a food product according to the present invention.

[0077] 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 combining a mixture of water; nonanimal protein; and optionally one or more additional components with the fat composition to form the meat analogue composition; and optionally forming the meat analogue composition into food products.

[0078] In one or more embodiments, the fat composition is previously produced by mixing the fat composition and the non-animal fibers. Advantageously, the non-animal insoluble fibers are in powder form. Advantageously, the fat composition is molten. Then, the mixture of 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.

[0079] In another embodiment, the fat composition is produced by mixing the fat composition and the non-animal insoluble fibers. Advantageously, the non-animal insoluble fibers are in powder form. Advantageously, the fat composition is molten. Then, the mixture of 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.

[0080] Alternatively, the mixture of 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.

[0081] Once the meat-analogue composition has been prepared, this may be formed into a food product. 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. Examplesof 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.

[0082] 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 to 12 hours, more preferably 3 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.

[0083] In preferable embodiments, the process comprises high moisture extrusion. In this embodiment, the ingredients are at least partially combined and / or at least partially formed by high moisture extrusion. Preferably, the high moisture extrusion is performed using the methods described in WO2023 / 249549, SE2430544-3 or SE2430545-0.

[0084] In preferable embodiments, 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.

[0085] In preferable embodiments, the time period of the cooking step is of from 20 seconds to 2 hours, preferably from 1 minute to 1 hour .

[0086] 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.

[0087] DETAILED DESCRIPTION OF THE INVENTION

[0088] The following examples are provided for illustrative purposes only and are not intended to limit the scope of the invention in any way.Fat A is coconut oil.

[0089] Fat B is rapeseed oil.

[0090] Fat C is high oleic sunflower oil.

[0091] Fat D is animal chicken fat.

[0092] Fat E is interesterified shea olein.

[0093] Various properties of Fat A and Fat E are shown in Table 1 below and contrasted against comparative rapeseed oil and coconut oil.

[0094] Table 1

[0095]

[0096] Fat E has an improved nutritional profile relative to Fat A due to having lower amounts of saturated fatty acid residues. Fat E has a saturated fatty acid residues content similar to Fat D.

[0097] Example 2

[0098] A sausage analogue food product was prepared using Fat B and Fat E. The composition of the sausage analogue food product is as shown below in Table 2. The food product was a smoked food product.

[0099] Table 2

[0100]

[0101]

[0102] The sausage analogue product was prepared using the following procedure.

[0103] 1. Iced water was added into a bowl chopper and methylcellulose added thereto whilst blending. Once the mixture was homogenous, it was allowed to rest for 5 minutes.

[0104] 2. The remaining dry ingredients were then added and mixed at a low speed until the mixture came together evenly. The mixture was maintained at as low a temperature as possible.

[0105] 3. Fat B or Fat E was then added to the mixture whilst mixing so as to form an emulsion.

[0106] 4. The mixture was then filled into sausage casings and transferred to a smoker for smoking.

[0107] In the process described above, Fat E is a semi liquid fat and so melting prior to incorporation is not really required.

[0108] Both the product of the invention and the comparative product were extruded and stuffed into casings. After the sausages of the invention and the comparative sausages were smoked. The sausages were fried after smoking.

[0109] Sensory evaluation

[0110] All the sausages were subjected to a sensory evaluation. The panel comprised eighteen differenttesters. The panel assessed the two sausages for preference. Results are shown in Table 3.Table 3

[0111]

[0112] It can be seen that the product of the invention, Sample 2, was strongly preferred by the panel than the comparative product, comparative Example 1, demonstrated the more desirable organoleptic properties of the product of the invention. Indeed, the panel highly preferred the juiciness and the chewiness of Sample 2 when compared to Comparative Sample 1.

[0113] Example 3

[0114] A pate analogue food product was prepared. The composition of the pate analogue food product is as shown below in Table 4. The final food product once prepared comprised 100% by weight of a meat analogue emulsion product as described above.

[0115] Table 4

[0116]

[0117]

[0118] The pate analogue product was prepared using the following procedure.

[0119] 1. All dry ingredients, except the flavourings and colourings, were weighed out and mixed thoroughly.

[0120] 2. The water and white wine vinegar were then weighed out and added to the dry ingredients whilst mixing, and mixed until the mixture was homogeneous.

[0121] 3. Fat B and Fat E were then added to the mixture whilst mixing so as to form an emulsion (over a period of about 10 minutes).

[0122] 4. The flavourings and colourings were then added to the emulsion whilst mixing.

[0123] 5. The final product was then heated to 85°C for about 20 seconds and then placed into piping bags for producing the pate samples.

[0124] In the process described above, Fat E is a semi liquid fat and so once again melting prior to incorporation is not really required. The firmness of the pates were analyzed.

[0125] Properties of the pate of the examples

[0126] Spreadability rig was used to determine firmness (g). Analysis was performed on a TA.XT2 machine (by Stable Micro Systems) fitted with a 10 kg load cell and a Conical Probe (HDP / SR). The machine was programmed to run with the following settings: pre-test speed: 1 mm / s; test speed: 3 mm / s; post-test speed: 10 mm / s; compression depth: 16 mm; trigger type: automatic on 5 g; data acquisition rate: 200 pps. The test material was compressed once. A Force versus Time (and / or distance) graph was obtained, from which the desired information was obtained. TPAand the classification of textural characteristics is described further in Bourne M. C., Food Techno , 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., ‘On the texture profile analysis test, Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand, and may be performed as described therein. The results of this are shown in Table 5.Table 5

[0127]

[0128] It can be seen that pates of the invention have a greater firmness than the comparative pates. This is desirable since it means that the pates of the invention more closely resemble the firmness of a meat pate.

[0129] Sensory evaluation

[0130] All the pates were subjected to a sensory evaluation. The panel comprised twenty-four different testers. The panel assessed the two pates for preference. Mouthfeel and flavour of the pates were analyzed. Results are shown in Table 6.

[0131] Table 6

[0132]

[0133] The result of the experiments were clearly in the preference of Sample4 over comparative Sample 3. With respect to mouthfeel, 17 of the testers preferred the pate of the invention. This is of course desirable since a higher score indicates that the food product more closely mimics the organoleptic properties of an animal meat pate. For flavour, 18 of the testers preferred the pate of the invention. The results of this experiment again strongly demonstrate the more desirable organoleptic properties of the product of the invention.

[0134] Example 4

[0135] Chicken analogue nuggets food products were prepared.

[0136] The Chicken analogue nuggets food product were prepared using the following procedure:

[0137] 1. Ingredients 1 were mixed and hydrate for 15 minutes

[0138] 2. dry ingredients, fat, and sunflower lecithin from Ingredients 2 were mixed for 1 minute3. Ice and water from Ingredients 2 were added to the previous mixture and mixed for 2.5 minutes , until no ice chunks remain

[0139] 4. Ingredients 1 was added to Ingredients 2 mixture. Ingredients 1 and 2 were mixed for about 1 minute to form a dough

[0140] 5. the dough was stored for 1 -2 hours in cold storage at about 4°C for several hours and was thaw prior to step 6

[0141] 6. the dough was sheeted to obtain nuggets having a thickness of about 12 mm and a diameter of about 38mm.

[0142] 7. the nuggets were coated by pre-dust (Ingredient 3) and tempura batter (Ingredient 4).

[0143] 8. the nuggets were fried at 190°C for about 30 seconds.

[0144] 9. the nuggets were blast frozen at -18°Cfor40 minutes, packaged immediately and stored frozen.

[0145] 10. the nuggets were baked at 191 °C for about 13 minutes, respectively.

[0146] The composition of the chicken analogue nuggets food product is as shown below in T able 7.

[0147] Table 7

[0148]

[0149]

[0150] Chicken analogue nuggets dough evaluation

[0151] Texture Technologies Adhesive Test was used to determine stickiness. Adhesive test was performed on aTA.XT2 machine (by Stable Micro Systems) fitted with a 10 kg load cell and a TA 18B ball probe. The machine was programmed to run with the following settings: pre-test speed: 0.5 mm / s; test speed: 0.5 mm / s; post-test speed: 10 mm / s; applied force: 250g; Contact time: 5 seconds trigger type: auto on 5g force. The test material was compressed one time. The force exerted to remove the probe from the sample is quantified and defined as stickiness. The results of this are shown in Table 8.

[0152] Table 8

[0153]

[0154] It can be seen that Sample 6 of the invention has a lower stickiness than the comparative Sample 5. Comparative Sample 5 made of liquid oil tends to be too sticky leading to a decrease in productivity. Indeed, the sticky nature of the dough leads to an important waste of product into the product lines.

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 19 to 70% by weight of water; wherein the fat composition comprises interesterified shea olein.

2. The meat analogue composition according to Claim 1 , wherein the fat composition comprises interesterified shea olein mixed with another vegetable oil.

3. The meat analogue composition according to Claim 1 or2, wherein the fat composition comprises from 10 to 70% of interesterified shea olein and from 30 to 90% of a vegetable oil, preferably from 20 to 60% of interesterified shea olein and from 40 to 80% of a vegetable oil, and more preferably from 20 to 40% of interesterified shea olein and from 60 to 80% of a vegetable oil; or more preferably from 40 to 60% of interesterified shea olein and from 40 to 60% of a vegetable oil.

4. The meat analogue composition according to any preceding claim, wherein the fat composition comprises less than 55% by weight of saturated fatty acids; preferably from 20 to 50% by weight of saturated fatty acids; more preferably from 20 to 40% by weight of saturated fatty acids; advantageously from 30 to 40% by weight of saturated fatty acids.

5. The meat analogue composition according to any preceding claim, 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.

6. The meat analogue composition according to any preceding claim, wherein the fat composition is a non-hydrogenated fat composition.

7. The meat analogue composition according to any preceding claim, wherein the vegetable oil is a non-interesterified vegetable oil or an interesterified vegetable oil.

8. The meat analogue composition according to any preceding claim, wherein the vegetable oil is selected from canola oil, sunflower oil, rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, linseed oil, olive oil, corn oil, cottonseed oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice brand oil, camelinaoil, sesame oil, walnut oil, palm fat, coconut fat, shea butter, shea olein, shea stearin, cocoa butter, cocoa olein, allanblackia fat, kokumfat, mango kernel fat, sal fat, illipe butter, palm kernel fat, babassu fat,coconut oil stearin, coconut oil olein, palm kernel olein, palm olein, palm kernel stearin, avocado oil, any fractions thereof, any interesterified forms thereof, or any combinations thereof.

9. The meat analogue composition according to any preceding claim, wherein the fat composition comprises a blend of interesterified shea olein and coconut oil.

10. The meat analogue composition according to any preceding claim, wherein the fat composition is present in the meat analogue composition in an amount of from 5 to 50% by weight, preferably from 10 to 40% by weight and more preferably from 10 to 25% by weight.

11. 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 fat composition.

12. The meat analogue composition according to any one of the preceding claims, wherein the fat composition comprises non-animal insoluble fibers selected from vegetable fibers, fruit fibers, plant fibers and any combination thereof.

13. The meat analogue composition according to any preceding claim, wherein the fat composition comprises non-animal insoluble fibers 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.

14. The meat analogue composition according to any preceding claim, wherein the fat composition comprises from 5 to 35% by weight of non-animal insoluble fibers and from 65 to 95% by weight of interesterified shea olein optionally mixed with a vegetable oil; preferably from 5 to 25% by weight of non-animal insoluble fibers and from 75 to 95% by weight of the interesterified shea olein optionally mixed with a vegetable oil; and more preferably from 10 to 30% by weight of non-animal insoluble fibers and from 70 to 90% by weight of interesterified shea olein optionally mixed with a vegetable oil.

15. The meat analogue composition according to any of the preceding claims, wherein the non-animal protein comprises protein derived from plants, fungi, or a combination thereof; preferably, the non-animal protein comprises plant protein such as 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; or wherein the non-animal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nutderived milk products, or a combination thereof.

16. The meat analogue composition according to any of the preceding claims, wherein the non-animal protein comprises texturized vegetable proteins, preferably wherein thetexturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, textured wheat proteins, or a combination thereof.

17. 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.

18. The meat analogue composition according to any one of claims 1 to 16, 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.

19. The meat analogue composition according to any one of the preceding claims, wherein the meat analogue composition comprises starch.

20. The meat analogue composition according to claim 19, 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.

21. The meat analogue composition according to claim 19 or claim 20, wherein the amount of starch is from 1 to 35% by weight of a starch relative to the total weight of the meat analogue composition, preferably from 1 to 25% by weight, more preferably from 1 to 15% by weight, and advantageously from 1 to 10% by weight.

22. The meat analogue composition according to any of the preceding claims, wherein the amount of water is from 50 to 70 % by weight relative to the total weight of the meat analogue composition, preferably from 55 to 65 % by weight.

23. The meat analogue composition according to any of the preceding claims, wherein the meat analogue composition comprises one or more emulsifier(s).

24. The meat analogue composition according to any of the preceding claims, wherein the meat analogue composition comprises one or more emulsifier(s) selectedfrom sodiumsteroyl lactylate, diacetyltartaric acid esters of monoglycerides, diglycerides, propylene glycol fatty acid esters, polyglycerol esters of fatty acids, polysorbates, monoglycerides, monodiglycerides, lactic acid esters of mono and diglycerides, phospholipids such as lecithin,sorbitan monostearates, or combinations thereof.

25. The meat analogue composition according to any of the preceding claims, wherein the meat analogue composition comprises one or more emulsifier(s) comprises lecithin such as egg lecithin, soy lecithin and / or sunflower lecithin.

26. The meat analogue composition according to any of the preceding claims, wherein the meat analogue composition comprises one or more emulsif ier(s) in an amount of from 0.01 to 5.0% by weight of the meat analogue composition; preferably from 0.01 to 1.0% by weight; and more preferably from 0.1 to 0.5% by weight.

27. The meat analogue composition according to any one of the preceding claims wherein the meat analogue composition further comprises additives selected from:(i). flavouring additives;(ii). colouring additives;(iii). one or more of: a) 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; b) hydrocolloids; and c) 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; and / or(iv). a polyhydroxy compound, milk, skim 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 particle, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, flavour components, colourants, thickening and gelling agents, egg particle, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, anti-oxidants, and acidity regulators.

28. 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; preferably from 0.5 to 2.0% by weight.

29. 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 oneor more colouring additives are present in an amount of from 0.5 to 5% by weight of the meat analogue composition.

30. 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.

31. 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.

32. The meat analogue composition according to any one of Claims 1 to 29, wherein the meat analogue composition further comprises one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof; preferably wherein the one or more animal-derived products comprise animal milk proteins, animal milkfats, or a combination thereof.

33. The meat analogue composition according to any oneof Claims 1 to29, or32, wherein the one or more animal-derived products are present in the meat analogue composition in an amount of from 0.1 to 90% by weight, preferably from 0.1 to 50% by weight, more preferably from 0.1 to 20% by weight of the meat analogue composition.

34. A food product comprising a meat analogue composition according to any one of the preceding claims.

35. The food product according to Claim 34, wherein the food product is an uncooked food product, a cooked food product, or a partially cooked food product.

36. The food product according to Claim 34 or Claim 35, wherein the food product is a vegetarian or vegan meat substitute food product.

37. The food product according to any one of claims 34 to 36, wherein the food product is a meat substitute food product or a seafood substitute product.

38. The food product according to claim 37, 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, pate, or other product intended to mimic conventionalmeat-based food products.

39. The food product according to claim 37, 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; orafish analogue product such as a fish cake ora fishfilet; or other product intended to mimic conventional seafood-based food products.

40. Use of the fat composition according to any one of claims 1 to 14 in a meat analogue composition.

41. Use according to Claim 40, wherein the use further comprises using the fat composition according to any one of claims 1 to 14 in a meat analogue composition according to any one of claims 1 to 33.

42. Use according to Claim 40 or 41 , wherein the use further comprises using the fat composition to improve the nutritional profile of the meat analogue composition when compared to an analogous meat analogue composition comprising the same amount by weight of coconut oil.

43. Use according to any one of claims 40 to 42, wherein the use furthercomprises using 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 liquid oil.

44. Use according to any one of claims 40 to 43, wherein the use furthercomprises 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 liquid oil.

45. Use according to any one of claims 40 to 43, wherein the use furthercomprises using the fat composition to further reduce stickiness 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 liquid oil.

46. Use according to any one of claims 40 to 45, wherein the use furthercomprises using the meat analogue composition in a food product.

47. Use according to claim 46, wherein the usef urthercomprises using the meat analogue composition in a food product according to any one of claims 34 to 39.

48. A process of manufacturing a meat analogue composition according to any one of Claims 1 to 33, or a food product according to any one of Claims 34 to 39, wherein the processcomprises: combining a mixture of water; non-animal protein; fat composition, and optionally one or more additional components to form the meat analogue composition; and optionally forming the meat analogue composition into food products.

49. The process according to claim 48, wherein the process comprises high moisture extrusion.

50. The process according to any one of claims 48 or 49, wherein the meat analogue composition is cooked to form a cooked food product or partially cooked food product.

51. The process according to claim 50, wherein the cooking comprises a baking step, a smashing step, a boiling step, a frying step and / or a microwaving step.

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