Impossible Foods Inc.

Jessica Karr

Celeste Holz-Schietinger

Rachel Fraser

Patrick O'Reilly Brown

Elysia P Cohn

Ranjani Varadan

Sergey Solomatin

Aniket Kale

Marija Vrljic

Michael Eisen

Jennifer Woan-Yi Shiu

Ariel Klapholz-Brown

Patrick O'reilly Brown

Elysia Cohn

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

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

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 Francisco, CA, United States of America

Jessica Karr