Nestec S.a.

Societe Des Produits Nestle S.a.

Pieter Berends

Kevin J Cully

Gregory W Trottet

Yvette Fleury Rey

Helge Ulmer

David Nikolic

Daniel Sebastian Appel

Stefan Palzer

Thang Ho Dac

Thomas Raab

Ralf Günter Berger

Silke Schopp

Swen Rabe

Ralf Gunter Berger

Dac Thang Ho

Sheldon Fernandes

Nadine Eisele

Stephan Palzer

Andrea Graf

Diana Linke

Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

Non-meat food products having appearance and texture of cooked meat

The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

Natural taste enhancing savoury base and a process for its preparation

An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.

Asparaginase from basidiomycetes

A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.

Vegetable-based minced meat alternative

A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting ofand. The base is not purified by crystallization or chromatographic methods.

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Zoznegg-Muhlingen, Germany

Pieter Berends