Meat analogues and meat analogue extrusion devices and methods

Abstract

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include a plant protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including a vegetable protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the vegetable protein when the fat or the fat analogue and the material exit the die.