Impossible Foods Inc.

Sergey Solomatin

Ranjani Varadan

Celeste Holz-Schietinger

Jessica Karr

Rachel Fraser

Patrick O'Reilly Brown

Elysia P Cohn

Marija Vrljic

Michael Eisen

Aniket Kale

Ariel Klapholz-Brown

Jennifer Woan-Yi Shiu

Maxime Boulet-Audet

Xin Li

Carolyn Gresswell

Dmitriy Khatayevich

Behzad Nazari-Nasrabad

Sowmya Purushothaman

Ines Resano Goizueta

Hui Wang

Kelsie Wysong

Elysia Cohn

Patrick O'reilly Brown

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

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

Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes.

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

Mountain View, CA, United States of America

Sergey Solomatin