4082 ⎘
Working-up of proteins for foodstuffs by texturising; Texturised simulated foods with high protein content Meat-like textured foods
COMPOSITIONS AND METHODS FOR PRODUCING AROMAS
#2PRODUCTION PROCESS AND FORMULATION OF A SINGLE-CELL PROTEIN BY FERMENTING THE YEAST KLUYVEROMYCES MARXIANUS
#3EXTRUSION METHODS AND FLAVORED PRODUCTS FORMED THEREBY
#4Meat Alternative Compositions Comprising Cranberry Seed Preparations and Methods for Making Same
#5BINDER COMPOSITION FOR MEAT SUBSTITUTE
#6MEAT ANALOGUE PRODUCTS
#7VEGETABLE BASED SNACK STICK
#8HIGH PROTEIN FOOD COMPOSITIONS
#9PLANT-BASED POULTRY PRODUCTS, AND METHODS OF PRODUCING THE SAME
#10METHOD FOR PRODUCING MEAT-LIKE PROCESSED FOOD, AND BINDER FOR MEAT-LIKE PROCESSED FOODS
#11FLAVORING COMPOSITIONS HAVING A ROAST AROMA PROFILE
#12TEXTURED COMPOSITION COMPRISING PLANT PROTEINS AND HIGH AMYLOSE STARCH, METHOD FOR PREPARING SAME AND USE THEREOF
#13TEXTURED PLANT PROTEINS
#14SUNFLOWER SEED PROTEIN CONCENTRATE FOR FOOD APPLICATIONS AND METHOD OF MANUFACTURING THE SAME
#15EDIBLE LIPID ELEMENT, METHOD OF PREPARATION AND USES THEREOF
#16COMPOSITION AND METHOD OF MAKING A GEL SYSTEM FOR VEGAN MEAT ANALOGS
#17COMPOSITIONS AND METHODS RELATING TO ADIPOCYTE PRODUCTION
#18DIGESTIBILITY ENHANCER FOR COMPOSITION CONTAINING PLANT PROTEIN
#19Texturised food product comprising destarched oats and method for producing it
#20PROCESS AND APPARATUS FOR THE PRODUCTION OF A MEAT ANALOGUE
#21MEAT SUBSTITUTE PRODUCT
#22MEAT SUBSTITUTE PRODUCT
#23NEUTRALLY TASTING, HIGH PROTEIN AND LOW FAT PEA VARIETIES
#24HIGH EXPRESSION OF ANIMAL HEME PROTEIN IN PLANTS
#25PLANT PROTEIN COMPOSITION
#26PROCESS FOR THE PRODUCTION OF A SAUCE CONTAINING MEAT
#27DEFIBRATED PRODUCT OF TEXTURED FIBROUS VEGETABLE PROTEIN, PACKAGE, AND METHOD FOR PRODUCING DEFIBRATED PRODUCT OF TEXTURED FIBROUS VEGETABLE PROTEIN
#28TASTE MODIFYING COMPOSITIONS AND USES THEREOF
#29EXTRUDED PRODUCT AND A PROCESS FOR MAKING THE SAME
#30TEXTURIZED FORMED PLANT PROTEIN PRODUCT AND METHOD FOR MANUFACTURING THE SAME
#31DEHYDRATED MUSHROOM INGREDIENTS, TEXTURISED MUSHROOM PRODUCTS, AND METHODS OF PRODUCING THE SAME
#32MEAT-ANALOGUE COMPOSITION
#33FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#34HIGH-MOISTURE-EXTRUDED COMESTIBLE CELL-BASED FOOD PRODUCTS
#35PROCESS FOR PREPARING A PLANT-BASED FOOD DOUGH
#36A PROCESS FOR PREPARING A TEXTURIZED PLANT-BASED FOOD PRODUCT
#37METHODS OF FORMING COMESTIBLE CELL-BASED FOOD PRODUCTS UTILIZING HIGH-MOISTURE EXTRUSION
#38FUNGAL INGREDIENTS AND DERIVED PRODUCTS
#39PROTEIN COMPOSITIONS FOR PLANT-BASED FOOD PRODUCTS AND METHODS FOR MAKING
#40PLANT PROTEIN COMBINATIONS AND USES THEREOF
#41PREPARATION OF FUNCTIONAL PROTEINS OF A MICROORGANISM WITH REDUCED LIPID AND/OR NUCLEIC ACID CONTENT
#42PEA PROTEINS HAVING A MILKY FLAVOR
#43PRODUCTION METHOD OF PROCESSED SOY MILK FOOD
#44MEAT SUBSTITUTE PRODUCT
#45PLANT-BASED FOOD PRODUCTS
#46HIGH-MOISTURE AND PLANT-BASED ALTERNATIVE MEAT WITH NUTRITIONAL BENEFITS AND LONG-TEARING MEAT TEXTURE, ALTERNATIVE MEAT COMPOSITION FOR MANUFACTURING THEREOF, MANUFACUTRING METHOD OF THE SAME ALTERNATIVE MEAT
#47METHOD FOR IMPARTING ANIMAL-FAT-LIKE FLAVOR IN PROCESSED FOOD PRODUCT
#48PLANTS EXPRESSING PROTEINS OF ANIMAL ORIGIN AND ASSOCIATED PROCESSES AND METHODS
#49PLANT PROTEIN COMPOSITION
#50MEAT STRUCTURED PROTEIN PRODUCTS AND METHOD FOR THE MANUFACTURE THEREOF
#51FISH ANALOG PRODUCT
#52HYDROLYSATE OF WATER SOLUBLE INSECT PROTEINS AND METHOD FOR PREPARATION THEREOF
#53TREATED SOY PROTEIN PRODUCT AND METHOD OF MAKING THE SAME
#54BOTTOM-UP APPROACH FOR SUSTAINABLE CULTIVATED MEAT PRODUCTION
#55TEXTURED FAVA BEAN PROTEIN PRODUCT
#56FAT TISSUE MIMETIC
#57Edible foodstuffs and bio reactor design
#58PROTEIN COMPOSITIONS AND CONSUMABLE PRODUCTS THEREOF
#59METHOD FOR PRODUCING TEXTURED SOY PROTEIN COMPRISING RICE FLOUR AND TEXTURED SOY PROTEIN COMPRISING RICE FLOUR PRODUCED BY SAME METHOD
#60PLANT-BASED MEAT COMPOSITION AND METHODS OF MAKING THEREOF
#61AN EDIBLE FOOD PRODUCT WITH A MEAT-LIKE TEXTURE AT LOW AND HIGH TEMPERATURE AND PRODUCTION METHOD THEREOF
#62SYSTEMS AND METHODS FOR PROTEIN RECOVERY FROM CELL CULTURE MEDIA
#63METHOD OF PREPARING FERMENTED TEXTURIZED VEGETABLE PROTEIN HAVING ENHANCED BINDING STRENGTH
#64PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#65FLAVORING COMPOSITIONS OF IMPROVING PLANT-BASED MEAT FLAVOR , METHOD OF MAKING AND APPLICATION THEREOF
#66PLANT-ONLY GUMS (1) REPLACEMENT SYSTEM IN FOOD PRODUCTS
#67FLAVOUR DELIVERY SYSTEM
#68METHODS AND COMPOSITIONS FOR CONSUMABLES
#69METHODS AND COMPOSITIONS FOR THE PREPARATION OF FIBROUS MUSCLE BUNDLES FOR CULTIVATED MEAT PRODUCTION
#70MICROBIAL CELL EXTRACT
#71FOOD PRODUCT AND DEVICE AND METHOD FOR MANUFACTURING THE SAME
#72PLANT BASED FOOD PRODUCT AND METHOD OF ITS PRODUCTION
#73HYDRATION SYSTEMS WITH ADJUSTABLE AGITATION FEATURES
#74MEAT-ANALOGUE COMPOSITION
#75MEAT SUBSTITUTE PRODUCTS FREE OF METHYLCELLULOSE
#76PROTEIN-BASED MEAT ANALOGS AND METHODS OF MANUFACTURE THEREOF
#77PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS FOR FOODSERVICE AND PREPARATION METHODS THEREOF
#78A NEW CONTINUOUS HIGH SHEAR PROCESS
#79MEAT SUBSTITUTE PRODUCT
#80EXTRUSION PROCESS FOR LIQUID PROTEIN CONCENTRATE OR ISOLATE
#81FIBER COMPOSITE OF MULTI-COMPONENT FILAMENTS FOR EMULATING MEAT
#82PROCESS FOR PREPARING HYBRID MEAT ANALOGUE
#83TEXTURIZED VEGETABLE PROTEIN
#84FAT AND OIL COMPOSITION FOR RICH TASTE ENHANCEMENT
#85OGATAEA POLYMORPHA DERIVED COMPOSITIONS AND APPLICATIONS
#86WHOLE-MUSCLE MEAT ANALOGUES WITH FLUID ACCOMMODATING SPACES AND METHOD OF PRODUCING THE SAME
#87RECOMBINANT PROTEIN RECOVERY METHODS AND USES THEREOF
#88SECONDARY MOLDING DEVICE FOR MEAT SUBSTITUTES
#89COMPOSITION COMPRISING A NUTRIENT AND A TASTE MODULATOR
#90MYCELIAL FOOD SUBSTITUTE AND A METHOD OF ITS PRODUCTION
#91Cottonseed Protein Texturization and Methods and Uses Thereof
#92HOLLOW FIBRES
#93NON-ANIMAL-BASED WHOLE-CUT FOOD PRODUCTS
#94SLICED MEAT ANALOGUES AND PRODUCTION THEREOF
#95HOLLOW FIBRES
#96PHOTOSYNTHETICALLY CONTROLLED SPIRULINA PRODUCTS WITH ENHANCED CONTENT AND/OR BIOAVAILABILITY OF UNOPPOSED, ACTIVE VITAMIN B12
#97MARBLED MEAT ANALOG AND METHODS OF MAKING
#98A PROCESS FOR PREPARING A FOOD PRODUCT AND THE FOOD PRODUCT
#99A SOLID VEGETABLE FAT GRANULATE, PROCESS FOR THE PREPARATION THEREOF, AND FOOD PRODUCTS PREPARED THEREFROM
#100PLANT SOURCED PROTEIN-POLYPHENOL COMPLEXES
#101METHOD OF PRODUCING PROTEIN FOOD MATERIAL, PROTEIN FOOD MATERIAL, AND MOLDED MEAT ALTERNATIVE
#102TEXTURED VEGETABLE PROTEIN
#103VEGAN FAT PARTICLES AND USE IN PLANT-BASED SAUSAGE ANALOGUE
#104EDIBLE MYCELIATED COMPOSITION
#105MEAT AND SEAFOOD ANALOGUE PRODUCTS
#106MEAT ANALOGUE PRODUCT
#107SOLID PLANT PROTEIN COMPOSITIONS WITH IMPROVED PHYSICAL AND/OR ORGANOLPETIC PROPERTIES AND METHODS OF MAKING AND USING THEREOF
#108ALTERNATIVE PROTEIN CRUMBLES
#109DEVICE AND METHOD FOR FORMING A PRODUCT THAT IMITATES PROPERTIES OF MEAT, POULTRY, FISH, SEAFOOD, OR PRODUCTS DERIVED THEREFROM
#110FLAVOR IMPROVER FOR PLANT-BASED RAW MATERIALS AND APPLICATION THEREOF
#111A SYSTEM AND METHOD OF CREATING A FIBRE
#112PROTEIN-BASED MEAT ANALOGS
#113METHODS OF MANUFACTURING PROTEIN-BASED MEAT ANALOGS
#114MEAT-ALTERNATIVE PRODUCT INCLUDING OILSEED PRESS CAKES
#115Low-Saturation Grease Composition and Use Thereof
#116COMPOSITION COMPRISING TEXTURED FUNGAL PROTEIN PIECES
#117EDIBLE MICROCARRIER FOR THE PREPARATION OF CULTURED MEAT AND METHOD OF PRODUCING SAME
#118DEVICE AND METHOD FOR FORMING A PRODUCT THAT IMITATES PROPERTIES OF MEAT, POULTRY, FISH, SEAFOOD, DAIRY PRODUCTS, OR PRODUCTS DERIVED THEREFROM
#119ENCAPSULATED METAL COMPOUNDS AND COMESTIBLE USES THEREOF
#120MEAT-LIKE FOOD PRODUCT MODIFIER AND MEAT-LIKE FOOD PRODUCT
#121PLANT-BASED FOOD PRODUCTS
#122LOW MOISTURE TEXTURISED PLANT PROTEIN FROM BREWER'S SPENT GRAIN
#123METHODS FOR CELL CULTURING
#124METHOD FOR PRODUCING PROCESSED MEAT-LIKE FOOD PRODUCT, METHOD FOR IMPROVING JUICINESS OF PROCESSED MEAT-LIKE FOOD PRODUCT, METHOD FOR PREVENTING BREAKAGE OF EMULSIFIED GEL, AND FROZEN EMULSIFIED GEL
#125EMULSIFIED GEL, METHOD FOR PRODUCING EMULSIFIED GEL, PROCESSED MEAT-LIKE FOOD PRODUCT, AND METHOD FOR PRODUCING PROCESSED MEAT-LIKE FOOD PRODUCT
#126Food products comprising filamentous fungal material
#127HIGH MOISTURE TEXTURISED PLANT PROTEIN FROM BREWER'S SPENT GRAIN
#128METHOD OF MAKING A FIBROUS FUNGUS-CONTAINING FOOD PRODUCT AND PRODUCTS THEREOF
#129NICOTINAMIDE ADENINE DINUCLEOTIDE (NAD) COMPOSITIONS, METHODS OF MANUFACTURING THEREOF, AND METHODS OF USE THEREOF
#130METHOD FOR OBTAINING A GELLED PLANT PROTEIN COMPOSITION USING TRANSGLUTAMINASE
#131PRODUCTION METHOD FOR TEXTURED PLANT PROTEIN-CONTAINING FOOD PRODUCT
#132METHOD FOR PRODUCING A SEAFOOD IMITATION PRODUCT
#133MEALWORM SPREAD
#134PROCESS OF PRODUCING A FOOD ANALOGUE PRECURSOR COMPRISING OF A PLURALITY OF PHASES
#135TEXTURE IMPROVER AND APPLICATION THEREOF
#136USE OF LEGUMINOUS STARCH AND ITS CROSS LINKED DERIVATIVES TO IMPROVE THE TEXTURE OF MEAT PRODUCTS AND MEAT ANALOGUES
#137PROCESS FOR CONTINUOUS EXTRUSION OF MULTIPLE MATERIALS FOR ALTERNATIVE MEAT PRODUCTION
#138TEXTURED VEGETABLE PROTEIN
#139MEAT ANALOGUE PRODUCTS COMPRISING MODIFIED STARCH
#140FREEZE STRUCTURED AND ENZYMATICALLY CROSSLINKED FOOD MATERIALS
#141METHOD FOR PRODUCING MEAT-LIKE PROCESSED FOOD
#142NOVEL BINDER
#143Enhanced Aerobic Fermentation Methods for Producing Edible Fungal Mycelium Blended Meats and Meat Analogue Compositions
#144SOLID FOOD, PRODUCTION METHOD THEREOF, AND METHOD FOR IMPARTING TEXTURE TO SOLID FOOD
#145PROCESS FOR IMPROVING FLAVOR OF MEAT ANALOGS
#146METHODS OF FORMING TEXTURIZED MYCELIUM PRODUCTS WITH COMPRESSION AND/OR HEAT
#147SYSTEMS AND METHODS FOR FORMING COMPACTED MYCELIUM PRODUCTS
#148METHODS FOR NUTRITIONAL ENHANCEMENT OF FUNGAL MYCELIUM
#149Imitation-Meat Food Product and Method of Fabricating Imitation-Meat Food Product
#150CHICKPEA MICROCARRIERS
#151YEAST PROTEIN VEGETARIAN MEAT, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF
#152MEAT ANALOGUE AND PROCESS FOR PRODUCING THE SAME
#153Climate change mitigation using oleogels prepared from plant proteins to replace animal derived fats and tropical oils in food products
#154MEAT SUBSTITUTE PRODUCTS FREE OF METHYLCELLULOSE
#155Extrusion System and Method for Obtaining a Meat Analogue
#156PROTEIN COMPOSITIONS FOR PLANT-BASED FOOD PRODUCTS AND METHODS FOR MAKING
#157MUSHROOM-BASED FOOD PRODUCT
#158HIGH-MOISTURE TEXTURIZED VEGETABLE PROTEIN
#159METHODS FOR PROCESSING PROTEIN CONTAINING COMPOSITION, AND PROCESSED PROTEIN BASED EXTRUDED PRODUCTS
#160FLAVOR COMPOSITIONS CONTAINING IRON COMPOUNDS AND THEIR USE
#161MEAT ANALOGUE AND METHOD TO DECREASE THE OFF-FLAVOUR
#162HIGH EXPRESSION OF ANIMAL HEME PROTEIN IN PLANTS
#163ANIMAL-FREE MATERIALS FOR CELL CULTIVATION IN BIOREACTORS AND METHODS OF MAKING AND USING THEREOF
#164PIGMENT FOR MEAT SUBSTITUTE COMPOSITIONS
#165EDIBLE PLANT-BASED PROTEIN COMPOSITION
#166MEAT-ANALOGUE COMPOSITION
#167PLANT BASED MEAT AND FISH ANALOG PRODUCTS
#168FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT
#169FRESH CACAO POD HUSK DERIVED PECTIN, METHOD OF ITS PREPARATION AND ITS USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS
#170MEAT PRODUCTS AND METHODS FOR PRODUCING SAME
#171FAT LUMP COMPOSITION AND MEAT SUBSTITUTE
#172METHODS FOR RAPIDLY INFILTRATING 3D SCAFFOLDS WITH CELLS
#173FOODSTUFF MANUFACTURING SYSTEM, METHOD OF UTILIZING THE SAME AND FOOD PRODUCT FORMED THEREFROM
#174IMPROVED SYSTEM FOR PRODUCTION OF MEAT ANALOGUE PRODUCTS
#175Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#176MEAT SUBSTITUTE AND DUMPLING
#177PLANT-BASED TEXTURED BASE MATERIAL, AND PRODUCT CONTAINING REPLICA MEAT OBTAINED BY PROCESSING SAID BASE MATERIAL
#178A METHOD FOR MANUFACTURING A FOOD PRODUCT FROM YEAST AND A YEAST BASED FOOD PRODUCT
#179Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#180Meat Flavouring
#181Rice Bran Extract Compositions, and Methods of Making and Using Same
#182NON-HEME PROTEIN PIGMENTS FOR MEAT SUBSTITUTE COMPOSITIONS
#183METHOD FOR MANUFACTURING CROSSLINKED PROTEIN
#184METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#185METHODS AND COMPOSITIONS FOR CONSUMABLES
#186CONIC CLOSED REVOLUTION MODULAR SHORT DIE WITH MODIFIED GEOMETRY
#187PLANT-BASED MEAT ALTERNATIVE FOOD PRODUCTS
#188A PROCESS FOR PREPARING AN EXTRUDED PLANT-BASED FOOD PRODUCT
#189SENSORY MODIFIERS FOR MEAT SUBSTITUTE COMPOSITIONS
#190PIGMENT FOR MEAT SUBSTITUTE COMPOSITIONS
#191FOODSTUFF PROCESSING APPARATUS
#192METHOD FOR MANUFACTURING PLANT-BASED MEAT WITH ARTIFICAL MUSCLE FIBER INSERTED
#193CONTINUOUSLY OPERATED TEXTURIZING APPARATUS
#194FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT
#195REDUCTION OF ENDOTOXINS IN BACTERIAL PROTEIN PREPARATIONS
#196STRUCTURED FOOD PRODUCTS AND METHODS OF PRODUCTION THEREOF
#197USING RIBULOSE-1,5-BISPHOSPHATE CARBOXYLATE-OXYGENASE (RUBISCO) ISOLATE AS A FAT BINDING AGENT
#198Edible foodstuffs and bio reactor design
#199METHODS AND SYSTEMS OF PREPARING CULTIVATED MEAT FROM BLOOD OR CELLULAR BIOMASS
#200FOOD COLOURING AGENTS
#201METHOD FOR FORMING CELL-BASED-MEAT FIBERS
#202TEXTURIZED-PROTEIN FOOD INGREDIENT
#203PLANT-BASED MEAT ALTERNATIVE PRODUCT WITH A MEAT-LIKE COLOR APPEARANCE
#204Whole fat textured protein having high storage stability
#205MEAT-LIKE PROTEIN COMPOSITION, METHOD FOR PRODUCING THE SAME, MEAT-LIKE FOOD PRODUCT INCLUDING THE SAME, ADDITIVE COMPOSITION, AND USE THEREOF
#206A METHOD AND A SYSTEM FOR MANUFACTURING A PROTEIN-RICH BIOMASS COMPRISNG EDIBLE FILAMENTOUS FUNGUS
#207TEXTURED PLANT PROTEINS WITH IMPROVED FIRMNESS
#208PREPARATION FOR PRODUCING PLANT PROTEIN-CONTAINING FOOD
#209OIL-AND-FAT COMPOSITION FOR FOOD, FOOD AND PLANT-BASED MEAT CONTAINING SAME, OLEOGEL TEXTURE-IMPROVING AGENT, AND METHOD FOR PRODUCING OIL-AND-FAT COMPOSITION FOR FOOD
#210Nicotinamide adenine dinucleotide (NAD) compositions, methods of manufacturing thereof, and methods of use thereof
#211EMULSIFIED COMPOSITION
#212COATED MEAT OR FISH SUBSTITUTE
#213MILK-PROTEIN BASED MEAT SUBSTITUTE
#214A PROCESS FOR PREPARING AN EXTRUDED PLANT-BASED FOOD PRODUCT
#215PROCESS FOR PRODUCING COOKABLE, FIBROUS MEAT ANALOGUES WITH DIRECTIONAL FREEZING
#216PLANT BASED MEAT ANALOG
#217METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE AND CHUNK MEAT-LIKE MEAT ALTERNATIVE
#218PULSE PROTEIN GELATION
#219PROCESS FOR PREPARING PLANT PROTEIN COMPOSITIONS, AND PLANT PROTEIN COMPOSITION OBTAINABLE BY SAID PROCESS
#220MEAT ALTERNATIVE PRODUCT AND PROCESS
#221LEGUME, PROTEIN. EXTRUDATE PRODUCTS AND DERIVATIVE FOOD PRODUCTS AND METHODS OF MANUFACTURE THEREOF
#222EXTRUDED FOOD PRODUCT COMPRISING PLANT PROTEIN AND HYDROCOLLOID
#223AUTOMATED MEAT ANALOGUE PRODUCTION SYSTEMS
#224Expression of Heme Biosynthesis and Heme Proteins in Edible Filamentous Fungi
#225Protein compositions and consumable products thereof
#226CASED PROTEIN PRODUCT
#227GRANULAR SOLID COMPOSITION
#228COLOR-FAST EDIBLE COMPOSITIONS AND METHODS OF PRODUCING SAME
#229SERUM FREE MEDIA FOR SUSPENSION CULTURE OF MAMMALIAN LIVESTOCK PLURIPOTENT STEM CELLS
#230PLANT BASED SCHNITZEL PRODUCT
#231MEAT-ANALOGUE COMPOSITION COMPRISING AN INTERESTERIFIED BLEND OF VEGETABLE OIL AND FULLY HYDROGENATED VEGETABLE OIL
#232METHOD FOR PRODUCING A MEAT ANALOGUE PRODUCT
#233EXTRUSION COOKED LEGUME PROTEIN COMPOSITION, USES AND METHODS OF MANUFACTURE
#234MEAT-LIKE FOOD PRODUCT
#235PLANT-BASED MEAT REPLICAS AND METHODS FOR PRODUCING THE SAME
#236FISH ANALOG PRODUCT, METHOD OF FORMING SAME AND ASSOCIATED SYSTEM AND MOLD
#237CHITOSAN-BASED THERMOGELLABLE BINDING MIXTURES FOR VEGETABLE-BASED TEXTURED MEAT PRODUCTS
#238METHOD FOR PRODUCING TEXTURED PROTEIN MATERIAL, AND TEXTURED PROTEIN MATERIAL
#239POTATO PROTEIN AND PROCESS FOR MANUFACTURING THEREOF
#240METHODS OF PRODUCING MEAT ANALOGUE FOOD INGREDIENTS
#241PRODUCTION METHOD FOR TEXTURED VEGETABLE PROTEIN COMPOSITE FOOD, AND TEXTURED VEGETABLE PROTEIN COMPOSITE FOOD
#242TEXTURED PROTEIN MATERIAL CONTAINING FUNGI, METHODS OF MAKING THE SAME, AND USES THEREOF
#243TEXTURED PLANT PROTEIN MATERIAL AND METHOD FOR PRODUCING SAME
#244MEAT ANALOGUE FOOD PRODUCT AND METHOD OF PRODUCING THEREOF
#245Scalable Methods for Manufacturing Alternative Meat Cuts
#246METHODS OF BINDING INGREDIENTS OF MEAT ANALOG PRODUCTS
#247SUSPENSION BASED CHICKEN PRODUCT FORMULATION
#248PATATIN-EMULSIFIED BINDER
#249MATERIALS AND METHODS FOR PROTEIN PRODUCTION
#250SYSTEMS AND METHODS OF PRODUCING FAT TISSUE FOR CELL-BASED MEAT PRODUCTS
#251FOOD HAVING IMPROVED FLAVOR, NUTRITION, AND COLOR AND PREPARATION METHOD THEREFOR
#252EDIBLE PRODUCT COMPRISING LAB FERMENTED MATERIIAL
#253FAT LUMP COMPOSITION, FAT LUMP MIXTURE, MEAT ALTERNATIVE, AND METHOD OF PRODUCING FAT LUMP COMPOSITION
#254PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#255Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#256EMULSIFIED COMPOSITION
#257COATED MEAT OR FISH SUBSTITUTE
#258MILK-PROTEIN BASED MEAT SUBSTITUTE
#259A PROCESS FOR PREPARING AN EXTRUDED PLANT-BASED FOOD PRODUCT
#260PLANT BASED MEAT ANALOG
#261METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE AND CHUNK MEAT-LIKE MEAT ALTERNATIVE
#262PULSE PROTEIN GELATION
#263PROCESS FOR PREPARING PLANT PROTEIN COMPOSITIONS, AND PLANT PROTEIN COMPOSITION OBTAINABLE BY SAID PROCESS
#264A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS
#265Edible foodstuffs and bio reactor design
#266VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE
#267RAW MEAT-LIKE MEAT ALTERNATIVE AND METHOD FOR PRODUCING RAW MEAT-LIKE MEAT ALTERNATIVE
#268Method for forming cell-based-meat fibers
#269FAT SIMULATING COMPOSITION AND MEAT ALTERNATIVE
#270VEGETARIAN BURGER
#271FAT LUMP COMPOSITION AND MEAT SUBSTITUTE
#272PLANT AND ANIMAL CELL BLENDED MEAT PRODUCTS AND METHODS OF PRODUCING THE SAME
#273BINDER SYSTEM FOR A PLANT BASED PRODUCT
#274MINCED MEAT ANALOGUE
#275VEGETARIAN BURGER
#276High Fat Extruded Protein Product and Method of Making
#277A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS
#278METHOD FOR PRODUCING FISH FRY-LIKE FOOD
#279FIBROUS OR LAMINATED, AND TEXTURED FOOD PRODUCT AND METHOD FOR PRODUCING SAME
#280VEGETARIAN SAUSAGES
#2813D-PRINTABLE PROTEIN-ENRICHED SCAFFOLDS
#282METHODS OF BINDING TEXTURED SUBSTRATES USING MYCELIUM-PRODUCING FUNGI AND FOOD PRODUCTS FORMED THEREFROM
#283METHOD OF PRODUCING A MEAT ANALOGUE
#284SYSTEM AND METHOD FOR PROTEIN SELECTION
#285METHODS OF GENERATING MYCELIAL SCAFFOLDS AND APPLICATIONS THEREOF
#286METHOD FOR OBTAINING A PLANT-BASED SUBSTITUTE FOR COOKED ANIMAL FLESH
#287FOOD COMPOSITIONS COMPRISING METHYLOCOCCUS CAPSULATUS PROTEIN ISOLATE
#288FOOD ADDITIVE AS A FLAVOR ENHANCER OR TEXTURE MODIFIER, AND METHOD OF MAKING THE SAME
#289MEAT-ANALOGUE COMPOSITION COMPRISING SATURATED FATTY ACIDS OF STEARIC AND LAURIC ACID RESIDUES
#290FOAMED, ELASTIC, PROTEIN-BASED PRODUCT, METHOD FOR PRODUCING SUCH PRODUCTS, MORE PARTICULARLY PLANT PROTEIN- AND PLANT FIBRE-BASED EXTRUDED MEAT ANALOGUES, DEVICE FOR CARRYING OUT SUCH A METHOD AND USE OF THE PRODUCT FOR PRODUCING PLANT PROTEIN-BASED MEAT ANALOGUES
#291PLANT-BASED CONNECTIVE TISSUE ANALOGS
#292FOAMED, RESILIENT, PROTEIN-BASED PRODUCT
#293Food materials comprising filamentous fungal particles and membrane bioreactor design
#294Hydrolysate of water soluble insect proteins and method for preparation thereof
#295PROCESS OF MANUFACTURING EDIBLE MICROEXTRUDED PRODUCT COMPRISING PROTEIN,COMPOSITION THEREBY OBTAINED AND THE USE THEREOF
#296FOOD PRODUCTS RESEMBLING WHOLE MUSCLE MEAT AND SEAFOOD
#297PROTEIN CONCENTRATE AND METHOD OF PREPARATION
#298KOKUMI TASTE ENHANCEMENT AND RELATED SCREENING METHODS
#299Edible foodstuffs and bio reactor design
#300COWPEA-BASED PROTEIN CONCENTRATES FOR FOOD PRODUCTS AND METHOD OF MANUFACTURE