4082 ⎘
Working-up of proteins for foodstuffs by texturising; Texturised simulated foods with high protein content Meat-like textured foods
THERMOLABILE PIGMENTS FOR MEAT SUBSTITUTES DERIVED BY MUTATION OF THE PIGMENT OF CORAL ECHINOPORA FORSKALIANA
#302PLANT-BASED SEAFOOD PRODUCT AND METHODS OF MAKING THE SAME
#303METHOD OF MANUFACTURING A FORMED MEAT-REPLACEMENT FOOD PRODUCT AND A FORMED MEAT-REPLACEMENT FOOD PRODUCT COMPRISING A PLANT BASED PROTEINACEOUS BINDER INGREDIENT, A PLANT BASED PROTEINACEOUS BINDER INGREDIENT AND A METHOD FOR MANUFACTURING A PLANT-BASED PROTEINACEOUS BINDER INGREDIENT
#304Food materials comprising filamentous fungal particles and membrane bioreactor design
#305Food materials comprising filamentous fungal particles and membrane bioreactor design
#306Food materials comprising filamentous fungal particles and membrane bioreactor design
#307A PROCESS FOR PREPARING A CRISPY COATED EXTRUDED PLANT-BASED FOOD PRODUCT
#308PLANT BASE/ANIMAL CELL HYBRID MEAT SUBSTITUTE
#309MEAT SUBSTITUTE PRODUCT
#310MEAT-ANALOGUE COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF
#311PRODUCTION METHOD FOR MEAT-LIKE PROCESSED FOOD PRODUCT
#312Selecting food ingredients from vector representations of individual proteins using cluster analysis and precision fermentation
#313CONSUMABLE TISSUE-LIKE STRUCTURE GENERATED WITH MUSCLE CELLS GROWN ON EDIBLE HOLLOW FIBERS
#314MEAT SUBSTITUTE PRODUCT
#315Edible foodstuffs and bio reactor design
#316JACKFRUIT BASED MEAT REPLACEMENTS
#317FLAVORED OIL, FOOD COMPRISING FLAVORED OIL, AND METHOD FOR MANUFACTURING FLAVORED OIL
#318Edible foodstuffs and bio reactor design
#319NANOFIBER SYSTEMS AS MEAT SUBSTITUTE
#320BINDER SYSTEM FOR A MEAT ANALOGUE PRODUCT
#321METHOD OF PREPARING A VEGAN SALMON ANALOGUE
#322PROCESSED MEAT-LIKE FOOD, CONNECTIVE TISSUE-LIKE TEXTURE IMPARTING AGENT, METHOD FOR TEXTURE IMPROVEMENT OF PROCESSED MEAT-LIKE FOOD, AND PRODUCTION METHOD FOR PROCESSED MEAT-LIKE FOOD
#323EDIBLE PROTEIN PRODUCTS
#324SUSPENSION BASED CHICKEN PRODUCT FORMULATION
#325Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#326PIGMENT FOR MEAT SUBSTITUTE COMPOSITIONS
#327Meat Alternative Compositions Comprising Cranberry Seed Preparations and Methods for Making Same
#328GELLING COMPOSITION FOR PLANT-BASED FOOD PRODUCT
#329Food products comprising filamentous fungal material
#330PLANT-BASED SHREDDED MEAT PRODUCTS, AND METHODS OF PRODUCING THE SAME
#331COMPOSITIONS AND METHODS FOR MASKING OFF-NOTES IN CONSUMABLES
#332SECRETION OF HEME-CONTAINING POLYPEPTIDES
#333PLANT-BASED MEAT REPLICAS WITH BINDERS FOR PLANT-BASED FOOD PRODUCTS
#334FOOD PRODUCTS RESEMBLING WHOLE MUSCLE MEAT AND SEAFOOD
#335AMINO ACID COMPOSITIONS AND FUNCTIONAL FOOD AFFECTING TUMOR GROWTH AND USES THEREOF
#336Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#337FLAVOUR COMPOSITIONS FOR IMPROVING TASTE IMPRESSIONS
#338COMPOSITIONS AND METHODS OF PRESERVING MEAT SUBSTITUTES
#339Meat-replacement product and a method of manufacturing the same
#340PROCESS FOR THE PREPARATION OF A FIBROUS PRODUCT
#341MEAT SUBSTITUTE COMPRISING ANIMAL MYOGLOBIN
#342Food components having high protein content
#343Edible foodstuffs and bio reactor design
#344INSTANT TEXTURIZED MEAT ALTERNATIVE
#345Edible foodstuffs and bio reactor design
#346Edible foodstuffs and bio reactor design
#347METHOD OF PRODUCING A FUNGUS-BASED FOOD PRODUCT BY PROVIDING A THREE-DIMENSIONAL SCAFFOLD AND A FUNGUS-BASED FOOD PRODUCT OBTAINABLE BY SUCH A METHOD
#348DAIRY-BASED MEAT SUBSTITUTE AND METHODS OF PRODUCING THE SAME
#349VEGAN FERMENTED PEPPERONI OR SALAMI ANALOGUE PRODUCT
#350EDIBLE OIL-ENCAPSULATING MICROCAPSULES, MICROCAPSULE DISPERSION LIQUID, MANUFACTURING METHOD OF EDIBLE OIL-ENCAPSULATING MICROCAPSULES, AND MEAT SUBSTITUTE
#351Cased protein product
#352Method for Producing Novel Plant-Based Whole Cut Meat Analogue
#353FIBER-SPUN, CHICKEN-LIKE, FOOD PRODUCTS AND METHODS FOR MANUFACTURING
#354CONTROLLED ENZYMATIC BROWNING OF A NON-MEAT PROTEIN CONTAINING MATERIAL
#355DISCHARGE APPARATUS AND METHOD FOR TEXTURING A FOOD COMPOSITION AND APPARATUS FOR PRODUCING A FOOD COMPOSITION
#356A METHOD FOR IMPROVING THE PROTEINACEOUS FIBRE STRUCTURE OF A TEXTURED VEGETABLE PROTEIN PRODUCT, METHODS OF CONTROLLING THE MOUTHFEEL OF A TEXTURED PROTEIN, AND TEXTURED VEGETABLE PROTEIN PRODUCTS
#357OLEOGEL
#358VEGETARIAN HAMBURGER
#359RETRACTABLE GUIDE
#360SYSTEM AND METHOD FOR PRINTING FOOD PRODUCTS SIMILAR TO ANIMAL MEAT FROM TEXTURED VEGETABLE PROTEIN AND ANIMAL CELL MATERIAL VIA MICRO-EXTRUDING TECHNOLOGY
#361SHAPED VEGETARIAN MEAT PRODUCT
#362PROCESS FOR THE PREPARATION OF A FIBROUS PRODUCT
#363BACON ANALOGUE PRODUCT
#364HIGH PROTEIN PEA CONCENTRATES AND FOOD PRODUCTS MADE THEREOF
#365Edible foodstuffs and bio reactor design
#366PROCESS FOR THE PREPARATION OF A FIBROUS PRODUCT
#367METHOD FOR PRODUCING TEXTURED PROTEIN MATERIAL AND TEXTURED PROTEIN MATERIAL
#368MEAT ANALOGUES AND MEAT ANALOGUE EXTRUSION DEVICES AND METHODS
#369Meat-Like Food Composition
#370Methods for Creating of Hemp-Based Extrudates
#371MEAT ANALOGUE AND METHOD OF PRODUCING THE SAME
#372MEAT STRUCTURED PROTEIN PRODUCTS AND METHOD FOR THE MANUFACTURE THEREOF
#373Supervisory machine intelligence controls for production of meat substitutes
#374Aquatic-plant Protein Combined Restructured Meat and Preparation Method thereof
#375INJECTION MOLDING OF MEAT-LIKE FOOD PRODUCTS
#376PATATIN AS BINDER IN MEAT SUBSTITUTES
#377System and method for protein selection
#378COMPOSITIONS AND METHODS FOR PHOSPHORYLATED CONSUMABLES
#379ANIMAL FAT MIMIC FROM PLANT SOURCE
#380COMPOSITION AND METHOD OF MAKING PLANT-BASED FOOD PRODUCTS
#381METHOD OF PREPARING FERMENTED FOOD BY USING NOVEL RHIZOPUS MICROSPORUS STRAIN, AND FERMENTED FOOD
#382CULTURED MEAT-CONTAINING HYBRID FOOD
#383CULTURED MEAT-CONTAINING HYBRID FOOD
#384Cultured meat-containing hybrid food
#385CULTURED MEAT-CONTAINING HYBRID FOOD
#386CULTURED MEAT-CONTAINING HYBRID FOOD
#387Plant base/animal cell hybrid meat substitute
#388Automated meat analogue production systems
#389Automated meat analogue production processes
#390FUNCTIONAL MUNG BEAN-DERIVED COMPOSITIONS
#391MULTI-LAYER NANOFIBER SCAFFOLDS
#392PROCESS FOR PRODUCING A MEAT ANALOGUE AND APPARATUS THEREFOR
#393MEAT ALTERNATIVES COMPRISING RAPESEED PROTEIN
#394A PROCESS FOR PREPARING A DEHYDRATED MEAT-ANALOGUE
#395METHOD OF MAKING A TUNA ANALOGUE COMPOSITION
#396METHOD FOR MIXING CELL-BASED MEAT
#397Artificial fiber meat
#398PLANT-BASED ANALOG MEAT COMPOSITIONS AND METHODS OF MANUFACTURE
#399PLANT-BASED PRODUCT
#400Improved single-cell protein production using antioxidants
#401Transition Device for Textured Protein Foodstuff
#402METHYL CELLULOSE SLURRY, METHOD FOR PRODUCING THE SAME, MEAT-LIKE PROTEIN PROCESSED FOOD PRODUCT CONTAINING THE METHYL CELLULOSE SLURRY, AND METHOD FOR PRODUCING THE PROCESSED FOOD PRODUCT
#403THE PROCESS FOR PRODUCTION OF A MEAT ANALOGUE, AND MEAT ANALOGUE PREPARED THEREBY
#404Cultured meat-containing hybrid food
#405PACKED TEXTURIZED PROTEIN UNITS AND USES THEREOF
#406COMPOSITION COMPRISING TEXTURED LEGUMINOUS PROTEINS, METHOD FOR PREPARING SAME AND USE THEREOF
#407YEAST AS A RAW MATERIAL FOR ANIMAL PRODUCT SUBSTITUTES
#408VEGETABLE PROTEIN-CONTAINING FOOD
#409Method for Producing a Food Product
#410ENRICHMENT ENHANCERS FOR TASTE IMPROVEMENT
#411Flavor modifiers for meat analog products
#412METHODS FOR DEHYDRATING AND REHYDRATING MYCELIUM
#413METHODS FOR FORMING DIRECTIONAL MYCELIUM FIBERS
#414MEAT SUBSTITUTE
#415METHOD FOR PREPARING SOY LEGHEMOGLOBIN USING ESCHERICHIA COLI
#416Heat stable milk protein product and method for its manufacturing
#417Edible foodstuffs and bio reactor design
#418SYSTEMS AND METHODS FOR HIGH MOISTURE EXTRUSION OF BACTERIAL PROTEINS FOR MEAT ANALOG FOOD PRODUCTS
#419Color-Fast Edible Compositions and Methods of Producing Same
#420METHOD AND APPARATUS FOR PRODUCING AN EMULSION-BASED FAT POWDER TO MANUFACTURE A FOOD PRODUCT
#421PLANT SOURCED PROTEIN-POLYPHENOL COMPLEXES
#422WHOLE MUSCLE MEAT SUBSTITUTE AND METHODS OF OBTAINING THE SAME
#423METHOD FOR MAKING MEAT ANALOGUES BY EXTRUSION, AND SUITABLE EXTRUSION DIE WITH A CORE
#424MUSHROOM-BASED FOOD PRODUCT
#425Dosing and Mixing Interim Plate
#426PLANT BASED MEAT ANALOGUE PREPARED BY WET EXTRUSION OF MIXTURE OF PLANT PROTEIN ISOLATES AND GLUTEN
#427SPENT BREWERS' YEAST BASED ALTERNATIVE MEAT
#428METHOD OF PRODUCING MEAT-LIKE FOOD PRODUCT
#429SUNFLOWER SEED PROTEIN CONCENTRATE FOR FOOD APPLICATIONS AND METHOD OF MANUFACTURING THE SAME
#430Taste Modifying Compositions and Uses Thereof
#431Method for manufacturing alternative meat from liquid spent brewers' yeast
#432Food materials comprising filamentous fungal particles and membrane bioreactor design
#433Edible Thermal Pressure Molded Composites with Defined Material Characteristics
#434PLANT BASED FOOD PRODUCT
#435MEAT ANALOGUE PRODUCT AND METHOD
#436FOODSTUFFS
#437Edible foodstuffs and bio reactor design
#438Flavor delivery system
#439FOOD COMPOSITIONS AND METHODS OF PRODUCING AND USING THE SAME
#440Modification and extrusion of proteins to manufacture moisture texturized protein
#441Edible foodstuffs and bio reactor design
#442MINCED MEAT ANALOGUE
#443FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#444FOOD PRODUCTION DEVICE
#445Foodstuff hydration and processing system
#446Foodstuff processing apparatus
#447PROCESS FOR PRODUCING COOKABLE, FIBROUS MEAT ANALOGS VIA DIRECTIONAL FREEZING
#448Generation of Cell-Based Products for Human Consumption
#449Edible foodstuffs and bio reactor design
#450Method of using branched-chain fatty acids to substantially emulate ruminant sensory profiles in plant- and cell-based meat and dairy products
#451EDIBLE AERIAL MYCELIA AND METHODS OF MAKING THE SAME
#452KONJAK GEL, METHOD FOR PRODUCING SAME, SHRIMP-LIKE FOOD USING KONJAK GEL, AND METHOD FOR PRODUCING SHRIMP-LIKE, VACUUM-FREEZE DRIED FOOD
#453Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
#454Non-animal-based whole-cut food products
#455PROCESS FOR MANUFACTURING A FORMED MEAT ANALOGUE PRODUCT
#456Food products resembling whole muscle meat and seafood
#457PROCESSING OF A PRESS CAKE AND / OR POWDER OF OIL-CONTAINING SEEDS
#458Meat-Like Food Product and Method for Producing Meat-Like Food Product
#459PLANT-BASED FOOD PRODUCTS
#460FORMED MEAT ANALOGUE PRODUCT
#461AVIAN STEM CELLS FOR THE PRODUCTION OF A FOOD PRODUCT
#462Method for the production of protein-containing foods
#463PLANT-BASED FOOD PRODUCTS
#464Food products comprising filamentous fungal material
#465MEAT ANALOGUE PRODUCT COMPRISING HYDRATED TEXTURED PLANT PROTEIN
#466APPARATUS AND METHOD FOR PREPARING A FOOD MATERIAL
#467HIGH PROTEIN PEA
#468FUNCTIONAL ADZUKI BEAN-DERIVED COMPOSITIONS
#469PLANT BASED MEAT ANALOG
#470INSECT PRODUCTS AND METHODS OF MANUFACTURE AND USE THEREOF
#471A meat replacement product, a method of manufacturing the same, the use of insoluble washable starch in food products, and a twin-screw extruder
#472GROUND MEAT ANALOGUE PRODUCT
#473MATERIALS AND METHODS FOR PRODUCTION OF PLANT-BASED MEAT REPLACEMENT FOOD PRODUCTS
#474MYCELIATED PROTEIN COMPOSITIONS HAVING IMPROVED TEXTURE AND METHODS FOR MAKING
#475PLANT-BASED FOOD PRODUCTS
#476Texturised food product comprising destarched oats and method for producing it
#477HIGH MOISTURE EXTRUDATES (HMEs) AND MEAT ANALOGUES
#478PLANT-BASED FOOD PRODUCTS
#479MOUTHFEEL AND ASTRINGENCY MODULATION IN COMPOSITIONS AND METHODS OF MODULATING MOUTHFEEL AND ASTRINGENCY IN THE SAME
#480SYSTEM AND METHOD FOR USING PEPTIDES FOR FLAVORINGS
#481Food materials comprising filamentous fungal particles and membrane bioreactor design
#482REWORK PROCESS FOR PLANT-BASED FOOD PRODUCTION
#483MULTICHANNEL FLOW CONTROL AND EXTRUDATE COOLING
#484PROCESS AND COMPOSITION FOR PLANT-BASED FOOD PRODUCTS
#485METHODS AND COMPOSITIONS FOR CELL CULTURE ON HETEROGENEOUS SCAFFOLDS
#486Progressive hydration and post-processing system
#487Meat analogues and meat analogue extrusion devices and methods
#488Progressive hydration system
#489GELLING LEGUMINOUS PLANT PROTEIN
#490HYBRID MEAT SUBSTITUTE FOOD PRODUCTS
#491Automatic Production Line for Manufacturing and Processing Plant Protein Meat
#492FAT BLENDS, EMULSIONS THEREOF, AND RELATED USES
#493Continuous process for automated meat analogue production
#494Composition and method of making plant-based food products
#495VEGETABLE BASED SNACK STICK
#496Process for Preparing a Product from One or More Biological Substances or Mixtures Thereof, a Product Prepared by This Process and Use of Such a Product
#497MEAT ANALOGUES AND METHODS OF PRODUCING THE SAME
#498Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
#499Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
#500Textured Plant Protein Product and Method
#501Protein compositions for plant-based food products and methods for making
#502LIQUID SEASONING CONTAINING PLANT-BASED MEAT PRODUCT AND METHOD OF PRODUCING LIQUID SEASONING AS WELL AS PLANT-BASED MEAT PRODUCT HAVING IMPROVED MEAT TEXTURE AND METHOD OF PRODUCING PLANT-BASED MEAT PRODUCT
#503METHODS AND COMPOSITIONS FOR CONSUMABLES
#504IN VITRO INSECT MUSCLE AS A NUTRITION SOURCE
#505Proteinaceous meat analogue having an improved texture and an extended shelf-life
#506METHODS AND COMPOSITIONS FOR CONSUMABLES
#507METHOD FOR PRODUCING STRUCTURAL SOYBEAN-BASED MEAT ANALOGS BY USING COUETTE SHEAR FLOW-PRESSURE TANK
#508PLANT JERKY
#509PLANT PROTEIN-BASED WHOLE-CUT FRIED CHICKEN NUGGET AND PREPARATION METHOD THEREOF
#510COMPOSITION COMPRISING TEXTURED LEGUMINOUS PROTEINS
#511EDIBLE COMPOSITION COMPRISING A STRUCTURED AQUEOUS PHASE
#512Myceliated vegetable protein and food compositions comprising same
#513MEAT ANALOGUE PROCESSED FOOD PRODUCT, METHOD FOR PRODUCING SAME, AND ADDITIVE FOR MEAT ANALOGUE PROCESSED FOOD PRODUCT
#514COMPOSITIONS AND METHODS OF PRESERVING MEAT SUBSTITUTES
#515FOOD ALTERNATIVE PRODUCT AND PROCESS
#516Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
#517PROCESS FOR MAKING A PLANT BASED PRODUCT
#518COMPOSITIONS AND METHODS FOR INCORPORATING HEME FROM ALGAE IN EDIBLE PRODUCTS
#519PROCESS FOR MAKING A MEAT ANALOGUE PRODUCT
#520NON-DAIRY FOOD COMPOSITION AND PROCESS FOR PREPARATION THEREOF
#521High Protein Food Compositions
#522Structured High-Protein Meat Analogue Compositions
#523METHODS FOR OVERPRODUCING PROTOPORPHYRIN IX IN ALGAE AND COMPOSITIONS THEREFROM
#524Non-meat food products having appearance and texture of cooked meat
#525PRODUCTION METHOD FOR DAINTY-FOOD-LIKE FOOD PRODUCT
#526Rice bran extract compositions, and methods of making and using same
#527Process of manufacturing edible microextruded product comprising protein,composition thereby obtained and the use thereof
#528SYSTEM AND METHOD FOR THE PREPARATION OF A TEXTURIZED NON-MEAT FOOD PRODUCT
#529GROWTH OF FILAMENTOUS FUNGI FROM PEA PROTEIN RESIDUAL WASTE STREAMS
#530Protein-carbohydrate composite food product produced by low moisture extrusion
#531PLANT-BASED FOOD PRODUCTS
#532Faux Animal Bone Structure And Plant-Based Meat Substitute Assembly
#533METHODS AND COMPOSITIONS FOR CONSUMABLES
#534MEAT SUBSTITUTE
#535Vegetable crop alternative protein product
#536Meat alternative compositions comprising cranberry seed preparations and methods for making same
#537Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#538Food materials comprising filamentous fungal particles and membrane bioreactor design
#539Foodstuff manufacturing system, method of utilizing the same and food product formed therefrom
#540Non-meat food products having appearance and texture of cooked meat
#541ORGANIC COMPOUNDS
#542FAT DELIVERY SYSTEM, FAT DELIVERY METHOD AND FOOD PRODUCT CONTAINING THE FAT DELIVERY SYSTEM
#543SUPER-VOLUMETRIC HIGHLY REFINED CELLULOSE IN VEGAN MEAT-ALTERNATIVE COMPOSITIONS
#544MICROBIAL-BASED PROCESS FOR IMPROVED QUALITY PROTEIN CONCENTRATE
#545Formulations and methods of preparing products with meat-like texture with plant-based protein sources
#546Process for the Manufacture of a Textured Protein Foodstuff
#547SECRETION OF HEME-CONTAINING POLYPEPTIDES
#548Plant protein snack with meat-like texture
#549Bioreactor system for the cultivation of filamentous fungal biomass
#550METHODS AND COMPOSITIONS FOR CONSUMABLES
#551METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#552Methods of binding textured substrates using mycelium-producing fungi and food products formed therefrom
#553FAT DELIVERY SYSTEM, FAT DELIVERY METHOD AND FOOD PRODUCT CONTAINING THE FAT DELIVERY SYSTEM
#554Transition device for textured protein foodstuff
#555METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#556CHICKPEA PROTEIN CONCENTRATE
#557OILSEED MEAL IMPROVED PRODUCTS
#558Functional mung bean-derived compositions
#559Shaped vegetarian meat product
#560Structured protein compositions
#561EMULSION HEATING DEVICES AND METHODS
#562Meat analogues and meat analogue extrusion devices and methods
#563PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS
#564Vegetarian casing-less smoked sausage
#565Isolation, preservation, compositions and uses of extracts from justicia plants
#566Food materials comprising filamentous fungal particles and membrane bioreactor design
#567Seitan bacon product
#568METHODS OF MANUFACTURING PRODUCTS FROM MATERIAL COMPRISING OILCAKE, COMPOSITIONS PRODUCED FROM MATERIALS COMPRISING PROCESSED OILCAKE, AND SYSTEMS FOR PROCESSING OILCAKE
#569USE OF ENZYMES TO DEFLAVOR PEA PROTEIN
#570PROCESS FOR THE PRODUCTION OF A SAUCE CONTAINING MEAT
#571Methods of Generating Mycelial Scaffolds and Applications Thereof
#572TEXTURIZED PROTEIN PRODUCT
#573PROCESSING OF A PRESS CAKE AND / OR POWDER OF OIL-CONTAINING SEEDS
#574PROCESS AND APPARATUS FOR THE PRODUCTION OF A MEAT ANALOGUE
#575Cultured meat-containing hybrid food
#576Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
#577Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
#578Myceliated vegetable protein and food compositions comprising same
#579PLANT SUBSTITUTES FOR MEAT FOOD PRODUCTS
#580Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake
#581VEGAN MEAT REPLACEMENT FOOD PRODUCT
#582Flavor modifiers for meat analog products
#583MEAT ALTERNATIVE COMPRISING AQUEOUS GELLING COMPOSITION
#584Heat-stable plant-based protein-product
#585Non-meat food products having appearance and texture of cooked meat
#586Heat stable milk protein product and method for its manufacturing
#587PROTEIN MATERIAL HAVING LIVESTOCK MEAT-LIKE TEXTURE AND METHOD FOR MANUFACTURING THE SAME
#588EDIBLE FOODSTUFFS AND BIO REACTOR DESIGN
#589System and method for producing an extruded protein product
#590Dairy-based meat substitute and methods of producing the same
#591FOODSTUFF
#592Methods and compositions for consumables
#593Functional mung bean-derived compositions
#594Process for preparing a pet food composition
#595A PROCESS FOR PREPARING A SHELF-STABLE PROTEIN SNACK
#596A PROCESS FOR PREPARING A SHELF-STABLE PROTEIN SNACK
#597Methods and compositions for consumables
#598PEA FIBER PRODUCT
#599Method for producing textured protein material
#600A HIGHLY NUTRITIOUS PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE