4082 ⎘
Working-up of proteins for foodstuffs by texturising; Texturised simulated foods with high protein content Meat-like textured foods
Edible foodstuffs and bio reactor design
#602MEAT SUBSTITUTE
#603METHOD FOR PRODUCING VEGETABLE PROTEIN-CONTAINING FOOD
#604MEAT TEXTURIZER
#605Fiber manufacturing apparatus
#606METHODS AND COMPOSITIONS FOR CONSUMABLES
#607Methods and compositions for consumables
#608Method for producing a texturized dairy protein
#609Extruder for Feed- and Foodstuffs
#610Methods and compositions for affecting the flavor and aroma profile of consumables
#611Methods and compositions for affecting the flavor and aroma profile of consumables
#612Methods and compositions for affecting the flavor and aroma profile of consumables
#613Methods and compositions for affecting the flavor and aroma profile of consumables
#614Texturized dairy proteins as carbohydrate substitute in carbohyhdrate-rich food articles
#615System and method for producing an extruded protein product
#616Process for preparing a meat-analogue food product
#617Methods and compositions for consumables
#618EDIBLE FUNGI
#619Bacon products and methods of making same
#620SECRETION OF HEME-CONTAINING POLYPEPTIDES
#621SECRETION OF HEME-CONTAINING POLYPEPTIDES
#622EXTRUDED PLANT PROTEIN PRODUCT WITH COLOURING PLANT INGREDIENTS AND PRODUCTION METHOD
#623Functional adzuki bean-derived compositions
#624Inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life
#625Proteinaceous meat analogue having an improved texture and an extended shelf-life
#626Functional mung bean-derived compositions
#627NUTRIENT-DENSE MEAT STRUCTURED PROTEIN PRODUCTS
#628Food products comprising cell wall material
#629Seitan bacon product
#630VEGETABLE PROTEIN PRODUCTS AND METHODS FOR MAKING THE SAME
#631MEAT TEXTURIZER
#632Seitan Bacon Product
#633Non-meat food products having appearance and texture of cooked meat
#634Plant-Based Food Product, Composition, and Methods
#635Methods and compositions for affecting the flavor and aroma profile of consumables
#636Method for producing meat substitute products
#637Nutrient-dense meat structured protein products
#638METHODS AND COMPOSITIONS FOR CONSUMABLES
#639Insect products and methods of manufacture and use thereof
#640Plant-Based Food Products, Compositions, and Methods
#641System and method for producing an extruded protein product
#642Vegetable-based minced meat alternative
#643Process for preparing a pet food composition
#644METHODS AND COMPOSITIONS FOR CONSUMABLES
#645Structured protein product
#646Method of making structured protein compositions
#647Meat-like foodstuff and method for producing the same
#648FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE AND TEXTURE
#649Food compositions having a realistic meat-like appearance, feel, and texture
#650Methods of making wheat protein isolates and their modified forms
#651FOOD COMPOSITION OF VEGETABLES FOR DEVELOPING NATURAL FOODS SUCH AS: SAUSAGES, HAMBURGERS
#652PLANT-BASED FOOD PRODUCT, COMPOSITION, AND METHODS
#653Gluten Free Structured Protein Product
#654Flaked fish analogs and methods for making such analogs
#655Method for the Preparation of a Meat Substitute Product, Meat Substitute Product Obtained with the Method and Ready to Consume Meat Substitute Product
#656METHOD FOR THE PREPARATION OF A MEAT SUBSTITUTE PRODUCT, MEAT SUBSTITUTE PRODUCT OBTAINED WITH THE METHOD AND READY TO CONSUME MEAT SUBSTITUTE PRODUCT
#657Food compositions having a realistic meat-like appearance, feel, and texture
#658USE OF LOW PH TO MODIFY THE TEXTURE OF STRUCTURED PLANT PROTEIN PRODUCTS
#659Pharmaceutical composition for topical application
#660METHOD FOR PREPARING A VEGETABLE FOOD PRODUCT AND VEGETABLE FOOD PRODUCT THEREBY OBTAINED
#661EXTUDED FOOD PRODUCTS AND METHODS FOR MAKING EXTRUDED FOOD PRODUCTS
#662Meat Substitute Food Product And Process For Preparing The Same
#663FIBROUS FOOD MATERIAL
#664Production method of meat substitute food substance
#665Meat Analog Product
#666Tofu Hydrated Structured Protein Compositions
#667Method of Producing Processed Food Material and the Processed Food Material
#668Low shear meat analog
#669Ground Meat and Meat Analog Compositions Having Improved Nutritional Properties
#670Meat Compositions Comprising Colored Structured Protein Products
#671Dried Food Compositions
#672Seafood Compositions Comprising Structured Protein Products
#673Processed Meat Products Comprising Structured Protein Products
#674Method for Preparing a Food Product and a Pack Containing Frozen or Chilled Semi-Finished Food Product
#675Use of Structured Plant Protein Products to Produce Emulsified Meat Products
#676Process for Producing Colored Structured Plant Protein Products
#677Method for the preparation of meat and vegetable protein based substitute food products
#678Vegetarian meat and manufacturing method thereof
#679Protein composition and its use in restructured meat and food products
#680Composition for Soybean Protein-Processed Food, Paste for Meat-Containing or Meat-Not-Containing Processed Food, Dried Meat-Like Food
#681Protein composition and its use in restructured meat
#682Cross-linkable soy protein compositions and emulsified meat products including the same
#683Process of making meat-like food products
#684Vegetable protein meat analog
#685High protein nuggets and applications in food products
#686High protein nuggets and applications in food products
#687High protein nuggets and applications in food products
#688Meat analogue of authentic appearance
#689Shelf stable meat analogues comprising glycerol and glucose
#690Pharmaceutical composition for topical application
#691MEAT ALERNATIVE
#692Soy protein containing food product and process for preparing same
#693Process for the preparation of glycinin-rich and beta-conglycinin-rich protein fractions
#694Pet food product and method of producing same
#695Processes for producing wheat protein isolates
#696Method for detecting fiberization of vegetable proteins
#697Process for the preparation of nutritive preparation based on vegetable matter and the product prepared by the process
#698High soy protein nuggets and applications in food products
#699Extrudate cutting device
#700Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product
#701Meat alternative
#702Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product
#703Modified oilseed material with a high gel strength
#704Soy products and soy product production methods and apparatus
#705Method of preparation of highly functional soy protein
#706Jerky product and method of producing the same
#707Methods of preparing meat analogues, meat analogues, and foodstuffs comprising meat analogues
#708Vegetable protein meat analog
#709Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products
#710Family of heme binding proteins that increase chelated iron content and improve flavor of nutritional supplements and food products
#711Spent brewers' yeast based alternative meat
#712Modification and extrusion of proteins to manufacture moisture texturized protein
#713Process for producing cookable, fibrous meat analogues with directional freezing
#714Vegan meat replacement food product