Impossible Foods Inc.

Elysia P Cohn

Celeste Holz-Schietinger

Jessica Karr

Rachel Fraser

Patrick O'Reilly Brown

Ranjani Varadan

Sergey Solomatin

Aniket Kale

Ariel Klapholz-Brown

Jennifer Woan-Yi Shiu

Sue Klapholz

Michael Eisen

Maxime Boulet-Audet

Monte Casino

Xin Li

Carolyn Gresswell

Dmitriy Khatayevich

Behzad Nazari-Nasrabad

Sowmya Purushothaman

Ines Resano Goizueta

Hui Wang

Kelsie Wysong

Jean Prevot

Non-animal-based food products are described that simulate whole cuts of meat from an animal. In embodiments, the food products may include a group of aligned fibers, where the fibers have an average fiber diameter of less than or about 500 μm, and where the fibers comprise a non-animal-based protein. The food products may also include at least one binding agent in an interstitial space between at least a portion of the group of aligned fibers. In additional embodiments, the food products may include a scaffolding having one or more membranes that have a three-dimensional porous structure, where the scaffolding comprises one or more non-animal-based proteins. These food products may also include a gelling agent filling one or more pores in the scaffolding, where the gelling agent includes water, at least one non-animal-based protein, and at least one non-animal-based polysaccharide.

Non-animal-based whole-cut food products

This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.

Ground meat replicas

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Methods and compositions for affecting the flavor and aroma profile of consumables

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Methods and compositions for consumables

This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat. For example, this document provides meat replicas that include proteins that are selected based upon the temperature at which they gel and/or denature to mimic the behavior and qualities of meat during cooking.

Growing community of inventors

San Carlos, CA, United States of America

Elysia P Cohn