EP4531600A1

EP4531600A1 - Meat analogues

Info

Publication number: EP4531600A1
Application number: EP23730761.6A
Authority: EP
Inventors: Cyan WILLIAMS; Emily GAULT; Kelsey KANYUCK; Laura MILNER; Emily BOWERS
Original assignee: Plant Meat Ltd
Current assignee: Plant Meat Ltd
Priority date: 2022-06-02
Filing date: 2023-06-01
Publication date: 2025-04-09
Also published as: GB202208192D0; GB2619351A; WO2023232974A1; GB2619351A8

Abstract

The present invention relates to meat analogues comprising calcium sulphate, in particular to meat analogues comprising a protein source, a first calcium sulphate, and a second calcium sulphate, wherein the first calcium sulphate has an average particle size between approximately 0.1 µm and 3.5 µm and the second calcium sulphate has an average particle size between approximately 2.5 µm and 10 µm, and the first and second calcium sulphate are present in a ratio between approximately 10:90 and 75:25. The invention also relates to methods of manufacturing a meat analogue.

Description

MEAT ANALOGUES

FIELD OF THE INVENTION

The present invention relates to meat analogues comprising calcium sulphate. In particular, the present invention relates to meat analogues comprising at least one protein source and at least two particle sizes of calcium sulphate. The invention also relates to methods for manufacturing meat analogues.

BACKGROUND

Veganism and vegetarianism is an increasingly common lifestyle choice around the globe, and particularly in the UK and USA. Veganism is defined as not consuming dairy, meat, fish or egg products. This means that the vegan diet must consist of plant based food products that maintain the highest sources of nutrients. Vegetarianism is defined as the practice of not eating meat or fish. As a result of this change in eating habits among the general population there is an increased demand for meat free protein products and meat alternatives.

Additionally, issues around health, sustainability, traceability and animal welfare are also increasingly important influences in consumer purchasing decisions. As a result, meat free protein products are no longer exclusively sold to the consumer group that identifies as vegetarian or vegan. A flexible diet is becoming increasingly popular and the appeal of plant based foods is broadening to include people who also incorporate meat and dairy in their diets but also wish to seek meat alternatives sometimes.

Meat analogues are prepared such that they resemble meat as much as possible in appearance, taste and texture. Meat analogues are typically prepared from proteinaceous fibres of non-meat origin. Raw material from various sources (wheat, soy, pea, chickpea, fava bean, lupine or other grain legumes and oilseeds such as rapeseed, sunflower, linseed and others) are used to produce meat like characteristics.

Nevertheless, many existing processes produce texturized meat-analogue food products which do not mimic the texture, appearance and/or the taste of real meat products. As a result, consumers typically consider such meat-analogue food products to be unappealing and unpalatable.

There is a persisting need for meat analogues having the appearance, texture and taste of meat. Existing techniques to improve the meat-like qualities of meat analogues include specific methods of manufacture, such as the use of high shear heating technology, extrusion technology and others. For example, US10470470 describes a process in which non-meat dough is heated under pressure, followed by gradual cooling under decreasing pressure with the aim of producing a non-meat food that resembles real meat. WO2017169207 describes a process in which protein material is extruded through a biaxial extruder and subsequently cut using a cutting blade roll with specific blade arrangements in order to produce a meat-like protein. Other techniques to improve meat-like qualities of meat analogues include that described in WO2017070303, in which agent release systems in the form of nanoemulsions or lipogels are used with the aim of replicating meat-like texture. WO2019120960 describes vegetarian meat products comprising a substantial amount of large oil droplets, in which the oil droplets have spherical diameters within a specific diameter range.

Thus, known techniques to provide meat analogues with a realistic, meat-like texture involve complex and multi-stage manufacturing processes. Further, the use of additives such as lipogels and oil in the large quantities required can negatively impact the taste and nutritional value of such meat analogues. Accordingly, there is a need for improved meat analogues which replicate the taste and texture of meat, and methods for making the same.

SUMMARY OF THE INVENTION

In a first aspect, the invention provides a meat analogue comprising: a) at least one protein source, b) a first calcium sulphate, wherein the first calcium sulphate has an average particle size between approximately 0.1 pm and 3.5 pm, c) a second calcium sulphate, wherein the second calcium sulphate has an average particle size between approximately 2.5 pm and 10 pm, and wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, wherein the first and second calcium sulphate are present in a ratio between approximately 10:90 and 75:25, and wherein the meat analogue comprises between 0.1 wt.% and 5 wt.% total calcium sulphate, wherein the wt.% is based on the total weight of the meat analogue.

In a second aspect, the invention provides a meat analogue comprising at least one protein source and between 0.1 wt.% and 5 wt.% calcium sulphate, wherein the wt.% is based on the total weight of the meat analogue, wherein the calcium sulphate has a particle size distribution having two maxima, a first maximum corresponding to a particle size between approximately 0.1 pm and 3.5 pm, and a second maximum corresponding to a particle size between approximately 2.5 pm and 10 pm, and wherein the second maximum corresponds to a particle size which is greater than the particle size of the first maximum, wherein the ratio of first to second particle sizes is between approximately 10:90 and 75:25.

In a third aspect, the invention provides a chicken meat analogue comprising pea protein, soy protein, a first calcium sulphate having an average particle size of approximately 1.6 pm and a second calcium sulphate having an average particle size of approximately 4 pm, wherein the chicken meat analogue comprises approximately 0.2 wt.% total calcium sulphate, wherein the wt.% is based on the total weight of the chicken meat analogue, and wherein the ratio of first to second calcium sulphate is approximately 40:60.

In a fourth aspect, the invention provides a method of manufacturing a meat analogue, comprising: a) providing a first composition comprising calcium sulphate with an average particle size of between approximately 0.1 pm and 3.5 pm, b) providing a second composition comprising calcium sulphate with an average particle size of between approximately 2.5 pm and 10 pm, wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, c) combining the first and second compositions of calcium sulphate with at least one protein source and water whilst heating and extruding.

In a fifth aspect, the invention provides the use of a composition comprising a first calcium sulphate and a second calcium sulphate for preparing a meat analogue, wherein the first calcium sulphate has a first average particle size between approximately 0.1 pm and 3.5 pm and the second calcium sulphate has a second average particle size between approximately 2.5 pm and 10 pm, wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, and the ratio of first to second calcium sulphate is between approximately 10:90 and 75:25.

In a sixth aspect, the invention provides a composition comprising a first calcium sulphate component, wherein the first calcium sulphate component has an average calcium sulphate particle size between approximately 0.1 pm and 3.5 pm, and a second calcium sulphate component, wherein the second calcium sulphate component has an average calcium sulphate particle size between approximately 2.5 pm and 10 pm, wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, and the ratio of first to second calcium sulphate components is between approximately 10:90 and 75:25, for use in a method of manufacturing a meat analogue.

DETAILED DESCRIPTION

The present invention is based on the surprising discovery that the addition of calcium sulphate in at least two different particle sizes to a meat analogue composition can significantly improve the texture of the resulting meat analogue, without negatively affecting the taste of the meat analogue.

Specifically, the inventors have surprisingly found that incorporation of calcium sulphate in two different particle sizes advantageously improved the texture of a meat analogue, whilst mitigating the detrimental effects on taste that are obtained when including calcium sulphate of only one particle size. When calcium sulphate of a single particle size is used, the resulting meat analogue has improved texture but has a drying, bitter and chalky taste. Surprisingly, when calcium sulphate of two particle sizes are used, for example a first particle size of between 1 and 3 pm, and a second particle size of between 3.5 and 6 pm, in the weight ratios described below, these undesirable taste characteristics are prevented, while the improvement in texture is retained. The invention therefore provides a more realistic meat analogue compared to that known in the art, without the associated negative effects on taste and mouthfeel that arise when using calcium sulphate as an additive.

Without wishing to be bound by theory, it is believed the calcium sulphate acts to promote fibre formation, cross linking and fibre spacing in the meat analogue, possibly through its action as an anticaking agent.

Below are provided certain definitions of terms, technical means, and embodiments used herein.

It will be understood that the singular forms “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise.

Meat analogue

Meat analogues can replace meat in a vegetarian or vegan diet, and are prepared such that they resemble meat as much as possible in appearance, taste and texture. Taste, as used herein, refers to what is perceived by the gustatory system, whilst texture refers to the mechanical characteristics of the meat analogue, which correlate with sensory perceptions of the meat analogue. Textural characteristics of meat analogues are described in more detail in the Examples that follow.

The meat analogue may be a chicken meat analogue, for example a chicken breast analogue or chicken piece analogue. In this case, the aim of the meat analogue is to replicate the taste, texture and appearance of chicken. The meat analogue may also be a duck meat analogue, a turkey meat analogue, a goose meat analogue, a pork analogue, or a beef analogue.

Meat analogues typically comprise one or more proteins or protein sources. The one or more proteins or protein sources may comprise at least one plant protein, that is, a protein derived from a plant source. This plant protein provides the protein that would otherwise be provided by animal meat.

The plant protein may be any commonly used plant protein, in particular selected from legume, including pea, bean, chickpea, fava bean; cereal, including soy, wheat, oat and bran; rapeseed; cotton seed; sunflower; sesame; lupin; potato, or mixtures thereof.

Preferred protein sources are soy, potato, pea, fava bean, wheat, chickpea, and mixtures thereof. The protein can be granulated or extruded and can also be hydrolysed. In particular, a protein isolate is used such as soy protein isolate. Protein isolate is a highly refined or purified form of protein with a minimum protein content of 90% on a moisture-free basis. In the case of soy, it may be made from defatted soy flour which has had most of the non-protein components, fats and carbohydrates removed. In particular, the meat analogues described herein may comprise at least one of pea protein, soy protein, wheat protein, fava bean protein, chickpea protein, oat protein, lentil protein, maize protein, mung protein, hemp protein, pumpkin protein, or combinations thereof. For example, the meat analogue may comprise two plant proteins, such as pea protein and soy protein. The surprising advantageous effects on texture and taste that arise through use of calcium sulphate in two different particle sizes, as set out herein, are observed irrespective of the plant protein(s) used.

Meat analogues may comprise between approximately 5 wt.% and 60 wt.% total plant protein. When more than one plant protein source is used, for example when both pea and soy proteins are used, total plant protein refers to the combined amount of both pea and soy plant proteins. The total amount of plant protein is expressed as a wt.% of the total meat analogue, referring to the total amount of manufactured meat analogue product, prior to cooking. Meat analogues may comprise between approximately 10 wt.% and 50 wt.% total plant protein. Meat analogues may comprise between approximately 20 wt.% and 40 wt.% total plant protein. Meat analogues may comprise between approximately 25 wt.% and 35 wt.% total plant protein. Alternatively, meat analogues may comprise approximately 5 wt.%, 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 35 wt.%, 40 wt.%, 45 wt.%, 50 wt.%, 55 wt.% or 60 wt.% total plant protein.

As an alternative to plant protein, meat analogues may also be prepared using cultured meat protein. “Cultured meat protein” (also described as “cultivated meat protein”) refers to animal-based protein obtained through a process of culturing animal cells. It is noted that the use of cultured meat protein is described herein for a “meat analogue”, although it will be appreciated that the protein is in fact animal protein. The use of cultured meat protein in a meat analogue has the potential to provide animal based protein whilst alleviating some of the ethical and environmental concerns around animal farming and associated land and water use.

Meat analogues may comprise between approximately 5 wt.% and 60 wt.% total cultured meat protein. The total amount of cultured meat protein is expressed as a wt.% of the total meat analogue, referring to the total amount of manufactured meat analogue product, prior to cooking. Meat analogues may comprise between approximately 10 wt.% and 50 wt.% total cultured meat protein. Meat analogues may comprise between approximately 20 wt.% and 40 wt.% total cultured meat protein. Meat analogues may comprise between approximately 25 wt.% and 35 wt.% total cultured meat protein. Alternatively, meat analogues may comprise approximately 5 wt.%, 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 35 wt.%, 40 wt.%, 45 wt.%, 50 wt.%, 55 wt.% or 60 wt.% total cultured meat protein.

Meat analogues may also comprise both plant protein and cultured meat protein. In particular, meat analogues may comprise between 5 wt.% and 60 wt.% total protein, wherein the total protein comprises both plant protein and cultured meat protein. The advantages of using calcium sulphate in a meat analogue as described herein are not limited to those meat analogues comprising plant proteins and/or cultured meat protein. Any other protein source may be used. For example, the meat analogue may comprise at least one algal protein, bacterial protein, dairy protein, egg protein, fungal protein or combination thereof.

In addition to plant proteins or cultured meat proteins, meat analogues may further comprise flavourings, such as meat flavourings and/or salt, emulsifiers, binding agents, starch, such as potato starch, water, fibre, vitamins, and/or oil, such as rapeseed oil. Once the meat analogue has been prepared, for example by the methods disclosed herein, it may also be marinated to further enhance the taste.

Calcium sulphate

Calcium sulphate (CaSO4) has been used in the food industry as an anti-caking agent and as a stabiliser. Anti-caking agents are those that reduce the tendency of individual particles of a foodstuff to adhere to one another. Stabilisers can perform a range of functions in the food industry, including maintenance of the physico-chemical state of a foodstuff, maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, and effects on foodstuff colour. However, the use of calcium sulphate to improve the texture of meat analogues has not been previously described.

As described in the Examples below, the inventors found that addition of anhydrous calcium sulphate (anhydrite) of a single particle size to a meat analogue resulted in a meat analogue that had an improved texture. This was the case when small (for example, < 2 pm) or large (for example, > 3.5 pm) particle sizes of calcium sulphate were used, although the larger particle size was less beneficial in terms of texture improvement. However, the use of calcium sulphate in a single particle size also significantly altered the taste and mouthfeel of the meat analogue. Use of calcium sulphate in either small or large particle sizes resulted in a meat analogue with a mouth drying, bitter and chalky taste, and was consequently not suitable for application in a foodstuff.

Surprisingly, the inventors have found that including calcium sulphate at two particle sizes retained the improvement in texture of the meat analogue, whilst mitigating the negative effects on taste and mouthfeel.

Particle size

In the context of the present invention, the average particle size of calcium sulphate refers to the volume-weighted particle size, i.e. d[4,3] size, otherwise known as the De Brouckere diameter. The calcium sulphate may be anhydrous calcium sulphate (anhydrite).

For the characterisation of a particle size distribution of the calcium sulphate, a value “Dx” is used. Dx indicates the volume-weighted proportion x [%] of particles which are below the indicated particle size. For example, D97 means that 97% of all particles are smaller than the specified value, so a D97 of 5 pm means that 97% of particles are smaller than 5 pm. D50 indicates the average particle size, i.e. 50% of the particles are smaller than the declared value. Dmax can also be used to indicate the largest particles in the sample.

Particle size distributions as described herein can be measured by laser light diffraction, for example with a Malvern Mastersizer 3000 device, using the detection and calculation method according to Mie. In particular, the refractive index for calcium sulphate particles may be 1 .5698 - 1 .6136 for calcium sulphate anhydrite. The specific parameters Dx, including Dmax and D50 are to be understood with the usual standard deviations for measurements of particle size distributions by means of laser light diffraction. The skilled person can determine the standard deviation on the basis of multiple measurements of the calcium sulphate. Measurement of particle size and particle size distribution as used herein are described in WO2021249964, the contents of which are incorporated herein by reference.

Analysis of particle size can be performed according to the Mie model for a particle refractive index of 1 .580 and a particle absorption index of 0.010 with a dispersant refractive index of 1 .0 using a Malvern Mastersizer 3000 model.

Calcium sulphate having the indicated particle size distributions can be provided, for example, by grinding. In particular, calcium sulphate with a coarser particle size distribution can be prepared by grinding in a jet mill, in particular a steam jet mill, or a ball mill. Crushing or grinding can optionally be carried out as cryogen grinding, whereby the regrind is cooled, for example, with liquid nitrogen or dry ice in such a way that it becomes brittle. This reduces the strength of the material and improves the breaking properties for crushing.

Meat analogues as described herein may comprise a first and a second calcium sulphate, each having a different average particle size (a d(4,3) particle size) or having a different particle size distribution. Throughout the following, the second calcium sulphate has an average particle size that is greater than the first calcium sulphate average particle size. For example, a meat analogue may comprise a first calcium sulphate having an average particle size of between approximately 0.1 pm and 3.5 pm, and a second calcium sulphate having an average particle size of between approximately 2.5 pm and 10 pm. The first calcium sulphate may have a D50 of between approximately 0.1 pm and 3.5 pm and the second calcium sulphate may have a D50 of between approximately 2.5 pm and 10 pm. A meat analogue may comprise a first calcium sulphate having an average particle size of between approximately 1 pm and 3 pm, and a second calcium sulphate having an average particle size of between approximately 3.5 pm and 6 pm. The first calcium sulphate may have a D50 of between approximately 1 pm and 3 pm and the second calcium sulphate may have a D50 of between approximately 3.5 pm and 6 pm. The first calcium sulphate may have a D50 of approximately 1 .6 pm and the second calcium sulphate may have a D50 of approximately 4 pm. The meat analogues can also be described by reference to the particle size distribution of the total amount of calcium sulphate. When two average particle sizes of calcium sulphate are present (such as the first and second calcium sulphate described above), the total calcium sulphate has a particle size distribution having two maxima. In other words, there should be no substantial overlap in particles between each peak particle size, such that the particle size distribution is bi-modal. The two maxima correspond to the average particle size (or D50) of each of the first and second calcium sulphate. For example, the total calcium sulphate may have a particle size distribution having two maxima, a first maximum corresponding to a particle size of approximately 1.6 pm and a second maximum corresponding to a particle size of approximately 4 pm. The first maximum may correspond to a particle size between approximately 0.1 pm and 3.5 pm, and the second maximum may correspond to a particle size between approximately 2.5 pm and 10 pm.

In the following and throughout this disclosure, a “first particle size” refers to an average particle size (for example, d(4,3)) of a first calcium sulphate (e.g. D50) in the meat analogue, or to a first maximum of a particle size distribution for total calcium sulphate in a meat analogue. A first particle size may be between approximately 0.1 pm and 3.5 pm. A first particle size may be between approximately 0.5 pm and 3.5 pm. A first particle size may be between approximately 1 pm and 3 pm. A first particle size may be between approximately 1.1 pm and 2.8 pm. A first particle size may be between approximately 1 .2 pm and 2.6 pm. A first particle size may be between approximately 1 .3 pm and 2.4 pm. A first particle size may be between approximately 1 .4 pm and 2.2 pm. A first particle size may be between approximately 1 .5 pm and 2 pm. A first particle size may be between approximately 1 pm and 2.1 pm. A first particle size may be between approximately 1.1 pm and 2 pm. A first particle size may be between approximately 1 .2 pm and 1 .9 pm. A first particle size may be between approximately 1 .3 pm and 1 .8 pm. A first particle size may be between approximately 1 .4 pm and 1 .7 pm. A first particle size may be approximately 1 .6 pm. All of the above particle sizes refer to an average particle size when measured by a Malvern Mastersizer 3000 according to the parameters described herein.

In the following and throughout this disclosure, a “second particle size” refers to an average particle size (for example, d(4,3)) of a second calcium sulphate (e.g. D50) in the meat analogue, or to a second maximum of a particle size distribution for total calcium sulphate in a meat analogue. A second particle size may be between approximately 2.5 pm and 10 pm. A second particle size may be between approximately 3 pm and 8 pm. A second particle size may be between approximately 3.5 pm and 6 pm. A second particle size may be between approximately 3.6 pm and 5.8 pm. A second particle size may be between approximately 3.7 pm and 5.6 pm. A second particle size may be between approximately 3.8 pm and 5.4 pm. A second particle size may be between approximately 3.9 pm and 5.2 pm. A second particle size may be between approximately 3.5 pm and 4.5 pm. A second particle size may be between approximately 3.6 pm and 4.4 pm. A second particle size may be between approximately 3.7 pm and 4.3 pm. A second particle size may be between approximately 3.8 pm and 4.2 pm. A second particle size may be between approximately 3.9 pm and 4.1 pm. A second particle size may be approximately 4 pm. All of the above particle sizes refer to an average particle size when measured by a Malvern Mastersizer 3000 according to the parameters described herein.

A first particle size may be between approximately 0.1 pm and 3.5 pm and a second particle size may be between approximately 2.5 pm and 10 pm. A first particle size may be between approximately 1 pm and 3 pm and a second particle size may be between approximately 3.5 pm and 6 pm. A first particle size may be approximately 1 .6 pm and a second particle size may be approximately 4 pm.

The first and second calcium sulphate have average particle sizes that are different to one another. In particular, the second calcium sulphate has an average particle size that is greater than the first calcium sulphate average particle size. Similarly, when referring to a total amount of calcium sulphate in a meat analogue, the calcium sulphate has a particle size distribution in which the second maximum corresponds to a particle size that is greater than that of the first maximum. By “greater than”, it is meant that the average (i.e. D50) d[4,3] size (otherwise known as the De Brouckere diameter) of the second calcium sulphate is larger than, higher than, exceeds in terms of numerical value, etc. the average (i.e. D50) d[4,3] size of the first calcium sulphate, as would be understood by a skilled person.

The second calcium sulphate may have an average particle size that is between at least 0.1 pm and 9.9 pm greater than the first calcium sulphate average particle size. The second calcium sulphate may have an average particle size that is between at least 0.5 pm and 7 pm greater than the first calcium sulphate average particle size. The second calcium sulphate may have an average particle size that is between at least 1 pm and 6 pm greater than the first calcium sulphate average particle size. The second calcium sulphate may have an average particle size that is between at least 1 pm and 5 pm greater than the first calcium sulphate average particle size. The second calcium sulphate may have an average particle size that is between at least 1 .5 pm and 4 pm greater than the first calcium sulphate average particle size. The second calcium sulphate may have an average particle size that is between at least 2 pm and 4 pm greater than the first calcium sulphate average particle size. The second calcium sulphate may have an average particle size that is between at least 2 pm and 3 pm greater than the first calcium sulphate average particle size. The second calcium sulphate may have an average particle size that is 2.4 pm greater than the first calcium sulphate average particle size.

Dose of calcium sulphate

The advantageous effects on texture and taste are observed when calcium sulphate is present in a range of concentrations as a weight percentage of the total meat analogue, sometimes referred to as a “dose”. The doses described herein refer to the total amount of calcium sulphate, i.e. the combination of the first calcium sulphate of a first average particle size, and the second calcium sulphate of a second average particle size. The dose of calcium sulphate is expressed as a wt.% of the total meat analogue, referring to the total amount of manufactured meat analogue product, prior to cooking.

In particular, the total amount of calcium sulphate in the meat analogue may vary between 0.1 wt.% and 5 wt.%. The meat analogue may comprise between approximately 0.11 wt.% and 4 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.12 wt.% and 3 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.13 wt.% and 2.75 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.14 wt.% and 2.5 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.15 wt.% and 2 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.1 wt.% and 1 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.1 wt.% and 0.5 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.1 wt.% and 0.45 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.1 wt.% and 0.4 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.1 wt.% and 0.35 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.15 wt.% and 0.5 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.15 wt.% and 0.4 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.15 wt.% and 0.35 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.16 wt.% and 0.3 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.17 wt.% and 0.25 wt.% calcium sulphate. The meat analogue may comprise between approximately 0.18 wt.% and 0.2 wt.% calcium sulphate. The meat analogue may comprise approximately 0.2 wt.% calcium sulphate. Alternatively, the meat analogue may comprise approximately 0.1 , 0.15, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5 or 0.55 wt.% calcium sulphate.

Ratio of first to second calcium sulphate particle sizes

In the following and throughout this disclosure, a “first particle size” refers to an average particle size (for example, d(4,3)) of a first calcium sulphate in the meat analogue, or to a first maximum of a particle size distribution for total calcium sulphate in a meat analogue. A “second particle size” refers to an average particle size (for example, d(4,3)) of a second calcium sulphate in the meat analogue, or to a second maximum of a particle size distribution for total calcium sulphate in a meat analogue. The first and second particle sizes of calcium sulphate may be present in various ratios in the meat analogue in order to achieve the improvement in texture and taste described herein. All ratios are weight ratios unless specifically stated otherwise. For example, the ratio of first to second particle sizes may be between approximately 10:90 and 75:25. The ratio of first to second particle sizes may be between approximately 20:80 and 60:40. The ratio of first to second particle sizes may be between approximately 25:75 and 55:45. The ratio of first to second particle sizes may be between approximately 30:70 and 50:50. The ratio of first to second particle sizes may be between approximately 35:65 and 45:55. The ratio of first to second particle sizes may be approximately 40:60. Alternatively, the ratio of first to second particle sizes may be approximately 30:70, 35:65, 45:55, 50:50, 60:40, 70:30 or 75:25.

The ratios of first to second particle sizes set out above can be used in combination with any of the described particle sizes. For example, a meat analogue may comprise a first calcium sulphate, wherein the first calcium sulphate has an average particle size between approximately 0.1 pm and 3.5 pm, and a second calcium sulphate, wherein the second calcium sulphate has an average particle size between approximately 2.5 pm and 10 pm, and wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, and the first and second calcium sulphate may be present in a ratio between approximately 10:90 and 75:25. A meat analogue may comprise a first calcium sulphate, wherein the first calcium sulphate has an average particle size between approximately 1 pm and 3 pm, and a second calcium sulphate, wherein the second calcium sulphate has an average particle size between approximately 3.5 pm and 6 pm, and the first and second calcium sulphate may be present in a ratio between approximately 30:70 and 50:50. A meat analogue may comprise a first calcium sulphate, wherein the first calcium sulphate has an average particle size between approximately 1 pm and 2 pm, and a second calcium sulphate, wherein the second calcium sulphate has an average particle size between approximately 3.5 pm and 4.5 pm, and the first and second calcium sulphate may be present in a ratio between approximately 35:65 and 45:55. A meat analogue may comprise a first calcium sulphate, wherein the first calcium sulphate has an average particle size of approximately 1 .6 pm, and a second calcium sulphate, wherein the second calcium sulphate has an average particle size of approximately 4 pm, and the first and second calcium sulphate may be present in a ratio between approximately 40:60.

The amount of each of the first and second calcium sulphate having first and second particle sizes may alternatively be expressed as a wt.% of the total meat analogue, prior to cooking. For example, the meat analogue may comprise approximately 0.8 wt.% of a first calcium sulphate having an average particle size of 1 .6 pm and approximately 0.12 wt.% of a second calcium sulphate having an average particle size of 4 pm. The meat analogue may comprise between approximately 0.04 wt.% to 0.15 wt.% of a first calcium sulphate having an average particle size of 1.6 pm and between approximately 0.05 wt.% and 0.2 wt.% of a second calcium sulphate having an average particle size of 4 pm. The meat analogue may comprise between approximately 0.06 wt.% to 0.12 wt.% of a first calcium sulphate having an average particle size of 1 .6 pm and between approximately 0.08 wt.% and 0.15 wt.% of a second calcium sulphate having an average particle size of 4 pm.

Chicken meat analogue

In one embodiment, the invention provides a chicken meat analogue comprising pea protein, soy protein, a first calcium sulphate having an average particle size of approximately 1 .6 pm and a second calcium sulphate having an average particle size of approximately 4 pm, wherein the chicken meat analogue comprises approximately 0.2 wt.% total calcium sulphate, wherein the wt.% is based on the total weight of the chicken meat analogue, and wherein the ratio of first to second calcium sulphate is approximately 40:60.

Methods of manufacturing meat analogues

Methods of manufacturing meat analogues as described herein may comprise some or all of the following steps: a) providing a first composition comprising calcium sulphate with an average particle size of between approximately 0.1 pm and 3.5 pm, b) providing a second composition comprising calcium sulphate with an average particle size of between approximately 2.5 pm and 10 pm, wherein the average particle size is greater than the average particle size of the calcium sulphate in the first composition, c) combining the first and second compositions of calcium sulphate with at least one protein source and water whilst heating and extruding.

The first composition comprises calcium sulphate at a first average particle size, and the second composition comprises calcium sulphate at a second average particle size. The description above relating to calcium sulphate particle size applies equally here. In particular, the average particle size of the calcium sulphate in the first composition may be between approximately 0.1 pm and 3.5 pm, and the average particle size of the calcium sulphate in the second composition may be between approximately 2.5 pm and 10 pm, provided the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size. The average particle size of the calcium sulphate in the first composition may be between approximately 1 pm and 3 pm, and the average particle size of the calcium sulphate in the second composition may be between approximately 3.5 pm and 6 pm. Preferably, the first particle size is approximately 1 .6 pm and the second particle size is approximately 4 pm. The two particle sizes (that is, the first and second compositions) may be combined in the calcium sulphate mixture in a ratio of first to second particle sizes between approximately 10:90 and 75:25. Preferably, the ratio of first to second particle sizes is between approximately 30:70 and 50:50. The ratio of first to second particle sizes may be between approximately 35:65 and 45:55. The ratio of first to second particle sizes may be 40:60. Accordingly, the calcium sulphate mixture may have a particle size distribution with at least two peaks (or two maxima), with a first maximum corresponding to a particle size of between approximately 1 pm and 3 pm and a second maximum corresponding to a particle size of between approximately 3.5 pm and 6 pm, and wherein the first and second compositions are combined in a ratio of between approximately 30:70 and 50:50. The calcium sulphate mixture may have a particle size distribution with at least two peaks (or two maxima), with a first maximum corresponding to a particle size of approximately 1.6 pm and a second maximum corresponding to a particle size of approximately 4 pm, and wherein the first and second compositions are combined in a ratio of 40:60. In step c), the first and second compositions of calcium sulphate are combined with at least one protein source. The at least one protein source may comprise one or more plant proteins, for example pea protein, soy protein, wheat protein, fava bean protein, chickpea protein, and combinations thereof. Preferably, calcium sulphate mixture is combined with pea protein and soy protein. The at least one protein source may comprise cultured meat protein.

Step c) may also further comprise combining the first and second compositions of calcium sulphate with other components, in addition to the at least one protein. Such other components may include flavourings, binding agents, stabilisers, emulsifiers, fibre, vitamins, or combinations thereof.

Following step c), the method may further optionally comprise passing the mixture through a cooling die.

The step (c) of combining the first and second compositions of calcium sulphate with at least one protein source and water whilst heating and extruding can be performed in accordance with any method known in the art. In particular, the order in which the components are mixed and added to the extruder is not critical. For example, the calcium sulphate mixture could be combined with the at least one protein source prior to extrusion. Alternatively, the calcium sulphate mixture could be added during extrusion. As another alternative, the first and second calcium sulphate compositions could be added separately during extrusion. The calcium sulphate components can be added (either separately or together) at any point during the extrusion process, including in the cooling die.

As an example, a method of manufacturing a meat analogue as described herein may comprise the following steps: a) providing a first composition comprising calcium sulphate with an average particle size of between approximately 0.1 pm and 3.5 pm, b) providing a second composition comprising calcium sulphate with an average particle size of between approximately 2.5 pm and 10 pm, wherein the average particle size of the calcium sulphate in the second composition is greater than the average particle size of the calcium sulphate in the first composition, c) combining the first and second compositions to provide a calcium sulphate mixture, d) combining the calcium sulphate mixture with at least one protein source, and e) heating and extruding the mixture from step d).

The methods may further comprise a step of marinating the meat analogue product obtained from step c), d) or e) of any of the methods above. Such marinades may be used to further enhance the taste, texture and appearance of the meat analogue. The methods described herein may also comprise a pasteurisation step. Pasteurisation may be performed after the meat analogue has been marinated. Methods of manufacturing meat analogues as described herein may alternatively comprise shear cell processing, which is well known in the art, or other processing methods known in the art which facilitate the texturization of the product and help provide a layered or fibrous structure with a meat-like appearance. For example, the method may comprise the following steps: a) providing a first composition comprising calcium sulphate with an average particle size of between approximately 0.1 pm and 3.5 pm, b) providing a second composition comprising calcium sulphate with an average particle size of between approximately 2.5 pm and 10 pm, wherein the average particle size of the calcium sulphate in the second composition is greater than the average particle size of the calcium sulphate in the first composition, c) combining the first and second compositions to provide a calcium sulphate mixture, d) combining the calcium sulphate mixture with at least one protein source, e) subjecting the mixture from d) to shear cell processing.

As above for methods using heating and extrusion, methods of manufacturing meat analogues using shear cell processing may comprise adding the calcium sulphate at any point during the shear cell processing. For example, calcium sulphate can be combined with the at least one protein source prior to shear cell processing, or can be added during processing. It is not necessary to add both calcium sulphate components simultaneously. Further exemplary embodiments illustrating this concept are set out below.

In all of the above methods, calcium sulphate may be provided as a single composition, being a blend of the two or more average particle sizes. It is not necessary for the method to include separate steps of providing the first and second calcium sulphate compositions. For example, steps (a) and (b) of the above may be replaced by a single step of providing a calcium sulphate composition, wherein the calcium sulphate composition has a particle size distribution having at least two maxima, a first maximum corresponding to a particle size between approximately 0.1 pm and 3.5 pm, and a second maximum corresponding to a particle size between approximately 2.5 pm and 10 pm, wherein the second maximum corresponds to a particle size which is greater than the particle size of the first maximum. As noted above, the order in which the components (i.e. the calcium sulphate, protein source(s) and other ingredients) are mixed and added to the extruder is not critical.

For example, a method of manufacturing meat analogues as described herein may comprise the following steps: a) providing a first composition comprising calcium sulphate with an average particle size of between approximately 0.1 pm and 3.5 pm, b) providing a second composition comprising calcium sulphate with an average particle size of between approximately 2.5 pm and 10 pm, wherein the average particle size of the calcium sulphate in the second composition is greater than the average particle size of the calcium sulphate in the first composition, c) combining the first and second compositions with at least one protein source, and d) heating and extruding the mixture from step c), or subjecting the mixture from step c) to shear cell processing.

Alternatively, methods of manufacturing a meat analogue as described herein may comprise the following steps: a) providing a composition comprising a first calcium sulphate component with an average particle size of between approximately 0.1 pm and 3.5 pm, and a second calcium sulphate component with an average particle size of between approximately 2.5 pm and 10 pm, wherein the average particle size of the second calcium sulphate component is greater than the average particle size of the first calcium sulphate component, b) combining composition from a) with at least one protein source, and c) heating and extruding the mixture from step b), or subjecting the mixture from step b) to shear cell processing.

Alternatively, the first and second compositions of calcium sulphate may be administered directly to the protein source. For example, the method may comprise the following steps: a) combining a first composition comprising calcium sulphate with an average particle size of between approximately 0.1 pm and 3.5 pm, with at least one protein source, b) combining a second composition comprising calcium sulphate with an average particle size of between approximately 2.5 pm and 10 pm, with at least one protein source, wherein the average particle size of the calcium sulphate in the second composition is greater than the average particle size of the calcium sulphate in the first composition, and wherein step a) and b) may occur in any order or substantially at the same time, and c) heating and extruding the mixture from b), or subjecting the mixture from step b) to shear cell processing.

As a further alternative, calcium sulphate may be added during the heating and extrusion process (or during shear cell processing). Such a method of manufacturing a meat analogue may comprise the following steps: a) providing a first composition comprising calcium sulphate with an average particle size of between approximately 0.1 pm and 3.5 pm, b) providing a second composition comprising calcium sulphate with an average particle size of between approximately 2.5 pm and 10 pm, wherein the average particle size of the calcium sulphate in the second composition is greater than the average particle size of the calcium sulphate in the first composition, c) heating and extruding at least one protein source, and d) adding the first and second compositions to the at least one protein source during heating and extrusion, wherein the first and second compositions are added in any order or substantially at the same time.

Alternatively, if a blend of two or more calcium sulphate particle sizes is used, the method may comprise the following steps: a) providing a composition comprising a first calcium sulphate component with an average particle size of between approximately 0.1 pm and 3.5 pm, and a second calcium sulphate component with an average particle size of between approximately 2.5 pm and 10 pm, wherein the average particle size of the second calcium sulphate component is greater than the average particle size of the first calcium sulphate component, b) heating and extruding at least one protein source, and c) adding the composition of a) to the at least one protein source during heating and extrusion.

It is to be understood that steps c) and d) of the two methods described above could alternatively refer to subjecting at least one protein source to shear cell processing, and adding the calcium sulphate to the at least one protein source during shear cell processing.

Use of calcium sulphate for preparing meat analogues

The invention also includes the use of calcium sulphate for preparing or manufacturing meat analogues. In particular, the use of a composition comprising a first calcium sulphate component and a second calcium sulphate component for preparing a meat analogue, wherein the first calcium sulphate component has a first average particle size between approximately 0.1 pm and 3.5 pm and the second calcium sulphate component has a second average particle size between approximately 2.5 pm and 10 pm, wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, and the ratio of first to second calcium sulphate is between approximately 10:90 and 75:25. The description of first and second calcium sulphate average particle sizes provided above applies equally here.

The composition may be prepared by providing a first calcium sulphate component having an average particle size as described herein (for example, between approximately 1 pm and 3 pm), and combining the first calcium sulphate component with a second calcium sulphate component having an average particle size as described herein (for example, between approximately 3.5 pm and 6 pm), in the ratios set out in this disclosure. As has been described above, the resulting composition therefore has a particle size distribution with two maxima: a first maximum corresponding to a particle size of between approximately 0.1 pm to 3.5 pm (preferably 1 pm to 3 pm) and a second maximum corresponding to a particle size of between approximately 2.5 pm and 10 pm (preferably 3.5 pm and 6 pm).

The ratio of first to second particle sizes of calcium sulphate may be between approximately 20:80 and 60:40. The ratio of first to second particle sizes may be between approximately 25:75 and 55:45. The ratio of first to second particle sizes may be between approximately 30:70 and 50:50. The ratio of first to second particle sizes may be between approximately 35:65 and 45:55. The ratio of first to second particle sizes may be approximately 40:60. Alternatively, the ratio of first to second particle sizes may be approximately 30:70, 35:65, 45:55, 50:50, 60:40, 70:30 or 75:25.

Compositions comprising two calcium sulphate components for use in a method of manufacturing a meat analogue

The invention also provides compositions comprising calcium sulphate for use in a method of manufacturing a meat analogue. Specifically, provided are compositions comprising a first calcium sulphate component, wherein the first calcium sulphate component has an average calcium sulphate particle size between approximately 0.1 pm and 3.5 pm (optionally between approximately 1 pm and 3 pm), and a second calcium sulphate component, wherein the second calcium sulphate component has an average calcium sulphate particle size between approximately 2.5 pm and 10 pm (optionally between approximately 3.5 pm and 6 pm), wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, and the ratio of first to second calcium sulphate components is between approximately 10:90 and 75:25, for use in a method of manufacturing a meat analogue. Such methods of manufacturing may include extrusion or shear cell technology to form the meat analogue.

The average calcium sulphate particle size of the first and second calcium sulphate components may vary according to the ranges described herein. Average particle size (d(4,3)) is measured as indicated above. For example, the first calcium sulphate component may have an average particle size (for example, a D50) of between approximately 1 .1 pm and 2.8 pm. A first average particle size may be between approximately 1 .2 pm and 2.6 pm. A first average particle size may be between approximately 1 .3 pm and 2.4 pm. A first average particle size may be between approximately 1 .4 pm and 2.2 pm. A first average particle size may be between approximately 1 .5 pm and 2 pm. A first average particle size may be between approximately 1 pm and 2.1 pm. A first average particle size may be between approximately 1.1 pm and 2 pm. A first average particle size may be between approximately 1 .2 pm and 1 .9 pm. A first average particle size may be between approximately 1 .3 pm and 1 .8 pm. A first average particle size may be between approximately 1 .4 pm and 1 .7 pm. A first particle size may be approximately 1 .6 pm. All of the above particle sizes refer to an average particle size when measured by a Malvern Mastersizer 3000 according to the parameters described herein. The second calcium sulphate component may have an average particle size be between approximately 3.5 pm and 6 pm. A second average particle size may be between approximately 3.6 pm and 5.8 pm. A second average particle size may be between approximately 3.7 pm and 5.6 pm. A second average particle size may be between approximately 3.8 pm and 5.4 pm. A second particle average size may be between approximately 3.9 pm and 5.2 pm. A second average particle size may be between approximately 3.5 pm and 4.5 pm. A second average particle size may be between approximately 3.6 pm and 4.4 pm. A second average particle size may be between approximately 3.7 pm and 4.3 pm. A second particle size may be between approximately 3.8 pm and 4.2 pm. A second average particle size may be between approximately 3.9 pm and 4.1 pm. A second average particle size may be approximately 4 pm. All of the above particle sizes refer to an average particle size when measured by a Malvern Mastersizer 3000 according to the parameters described herein.

The ratio of the first to second calcium sulphate components may be between approximately 10:90 and 75:25. The ratio of the first to second calcium sulphate components may be between approximately 20:80 and 60:40. The ratio of first to second calcium sulphate components may be between approximately 25:75 and 55:45. The ratio of first to second calcium sulphate components may be between approximately 30:70 and 50:50. The ratio of first to second calcium sulphate components may be between approximately 35:65 and 45:55. The ratio of first to second calcium sulphate components may be approximately 40:60. Alternatively, the ratio of first to second calcium sulphate components may be approximately 30:70, 35:65, 45:55, 50:50, 60:40, 70:30 or 75:25.

EXAMPLES

Example 1 : Addition of CaSO4 at a particle size of 1.6 pm to a meat analogue

Materials & Methods

Calcium sulphate at an average particle size (D50) of 1 .6 pm was obtained from Dohler (catalogue number: 2.14991) and combined in a power mixer with a plant-based protein powder mixture, together with potato starch, flavourings, salt, maltodextrin and pea fibre. For this experiment, calcium sulphate was added at a range of concentrations from 0.05 to 1 .77 wt.% of the total meat analogue mixture. The plant-based protein mixture contained powdered soy protein isolate and pea protein isolate. This powder mixture (containing calcium sulphate, protein, fibres and starches) was then mixed with water and added to an extruder. During extrusion, high pressure, heat and shear was applied. The mixture was then passed through a cooling die.

Samples of the meat analogue were marinated and then cooked in a frying pan for 2 to 4 minutes and were turned half way through the cooking time. The cooked samples were then assessed for texture and taste. “Just about right” (JAR) scales were used to assess firmness and fibre quality. Firmness refers to the mechanical resistance of the meat analogue. Fibre quality refers to the integrity of the meat-like strands in the meat analogue. JAR scales for each of these parameters are shown below. Generally, a score of 3 indicates the meat analogue was “just about right”, in that it reflects the characteristics of cooked meat. Cross linking in the meat analogue, which refers to the formation of links between the fibres of the meat analogue, was assessed on a three point scale, with a higher rating indicating a higher degree of cross linking, and higher similarity to meat protein, and being generally preferred.

Firmness:

Firmness refers to the resistance to pressure assayed by penetration test or indentation. In the JAR scale above, a rating of “too soft” indicates the meat analogue breaks with minimal pressure. A rating of “just about right” indicates the meat analogue is elastic and breaks with similar pressure to chew in the mouth. A rating of “too firm” indicates the meat analogue requires a lot of force to break, for example using high pressure, and is hard to break apart by hand.

Cross linking:

Cross linking refers to the small links formed between parallel fibres of the meat analogue. In the scale above, a rating of “low” indicates sparse cross linking fibres (e.g. few fibres relative to the total area of the meat analogue assessed). A rating of “medium” indicates visible cross linking fibres throughout the structure. A rating of “high” indicates dense cross linking fibres (e.g. many fibres relative to the total area of the meat analogue assessed).

Fibre quality:

Fibre quality refers to the strength and definition of the fibres in the meat analogue. In the JAR scale above, a rating of “too weak” indicates individual fibres breaking upon bending of the extrudate. A rating of “just about right” indicates the fibres break when pulled apart, but don’t fall apart upon bending of the extrudate. A rating of “too tough” indicates the fibres can’t be broken or are difficult to break upon bending or pulling the extrudate. Results

The particle size of 1 .6 pm combined well with the plant protein, producing a fine and free-flowing protein powder mix.

Effects on texture and taste are provided below in Table 1. An entry of “n/a” indicates the parameter was not assessed.

Table 1

In summary, the particle size of 1 .6 pm gave excellent texture results, but with significant detriment to the flavour profile and organoleptic properties. In particular, the particle size of 1 .6 pm resulted in mouth drying and chemical notes.

Example 2: Addition of CaS04 at a particle size of 4 pm to a meat analogue

Experiments were performed as above for Example 1 , with the exception that the average particle size (D50) of calcium sulphate was 4 pm (Dohler, catalogue number: 2.14892). For this experiment, calcium sulphate was added at a range of concentrations from 0.2 to 4 wt.% of the total mixture.

Results

The particle size of 4 pm worked well when combined with a protein mix, producing a fine and free- flowing protein powder mix. Effects on texture and taste are provided below in Table 2. An entry of “n/a” indicates the parameter was not assessed.

Table 2

In summary, the particle size of 4 pm also had an effect on texture, although not to the same degree as was observed for addition of calcium sulphate at a particle size of 1 .6 pm. The larger particle size was associated with slightly less mouth drying and off-notes, though these were still present in almost all samples tested.

Example 3: Addition of CaS04 in two particle sizes to a meat analogue

Experiments were performed as above for Examples 1 and 2, with the exception that two particle sizes of calcium sulphate (4 pm and 1.6 pm) were added to the mixture. Total calcium sulphate levels between 0.2 and 0.5 wt.% were tested.

Results

The combination of 1 .6 pm and 4 pm worked well when combined with a protein mix, producing a fine and free-flowing protein powder mix.

Effects on texture and taste are provided below in Table 3. An entry of “n/a” on the JAR scales indicates the parameter was not assessed.

Table 3

As can be seen from Table 3, inclusion of two particle sizes of calcium sulphate provided improved texture and could mitigate the adverse effects on taste that arise when only one particle size of calcium sulphate is used.

Example 4: Chicken meat analogue comprising calcium sulphate at two particle sizes

A chicken meat analogue can be prepared using a calcium sulphate mixture of two particle sizes. Calcium sulphate at an average particle size (D50) of 1 .6 pm for example as available from Dohler (catalogue number: 2.14991) can be combined with calcium sulphate of average particle size (D50) 4 pm (for example as available Dohler, catalogue number: 2.14892), in a 40:60 ratio. The calcium sulphate mixture can be then combined in a power mixer with a plant-based protein powder mixture, for example a soy protein isolate and pea protein isolate mix. Wt.% values for each component of the mixture are exemplified in the table below. The mix of calcium sulphate, protein and other ingredients e.g. potato starch, salt, maltodextrin, vitamins, pea fibre, can then be combined with water and added to an extruder. Following extrusion, the resulting chicken meat analogue can be marinated and cooked in a frying pan for 2 to 3 minutes. The cooked chicken meat analogue will exhibit an excellent texture, with good firmness and fibre quality and with cross linking rated as high. No adverse effects on taste or any other organoleptic properties should be reported.

Claims

1 . Meat analogue comprising: a) at least one protein source, b) a first calcium sulphate, wherein the first calcium sulphate has an average particle size between approximately 0.1 pm and 3.5 pm, c) a second calcium sulphate, wherein the second calcium sulphate has an average particle size between approximately 2.5 pm and 10 pm, and wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, wherein the first and second calcium sulphate are present in a ratio between approximately 10:90 and 75:25, and wherein the meat analogue comprises between 0.1 wt.% and 5 wt.% total calcium sulphate, wherein the wt.% is based on the total weight of the meat analogue.

2. Meat analogue comprising at least one protein source and between 0.1 wt.% and 5 wt.% calcium sulphate, wherein the wt.% is based on the total weight of the meat analogue, wherein the calcium sulphate has a particle size distribution having two maxima, a first maximum corresponding to a particle size between approximately 0.1 pm and 3.5 pm, and a second maximum corresponding to a particle size between approximately 2.5 pm and 10 pm, and wherein the second maximum corresponds to a particle size which is greater than the particle size of the first maximum, wherein the ratio of first to second particle sizes is between approximately 10:90 and 75:25.

3. Meat analogue according to any preceding claim, wherein the second calcium sulphate average particle size is between at least 0.1 pm and 9.9 pm greater than the first calcium sulphate average particle size, or wherein the second maximum corresponds to a particle size which is between at least 0.1 pm and 9.9 pm greater than the first maximum.

4. Meat analogue according to any preceding claim, wherein the first calcium sulphate has an average particle size between approximately 1 pm and 3.5 pm, or the first maximum corresponds to a particle size between approximately 1 pm and 3.5 pm.

5. Meat analogue according to any preceding claim, wherein the second calcium sulphate has an average particle size between approximately 3.5 pm and 6 pm, or the second maximum corresponds to a particle size between approximately 3.5 pm and 6 pm.

6. Meat analogue according to any preceding claim, wherein the first calcium sulphate has an average particle size of approximately 1 .6 pm, or the first maximum corresponds to a particle size of approximately 1.6 pm.

7. Meat analogue according to any preceding claim, wherein the second calcium sulphate has an average particle size of approximately 4 pm, or the second maximum corresponds to a particle size of approximately 4 pm.

8. Meat analogue according to any preceding claim, wherein the first calcium sulphate has an average particle size of approximately 1.6 pm and the second calcium sulphate has an average particle size of approximately 4 pm, or wherein the first maximum corresponds to a particle size of approximately 1.6 pm and the second maximum corresponds to a particle size of approximately 4 pm.

9. Meat analogue according to any preceding claim, wherein the ratio of first to second particle sizes is between approximately 30:70 and 50:50.

10. Meat analogue according to any preceding claim, wherein the ratio of first to second particle sizes is between approximately 35:65 and 45:55.

11. Meat analogue according to any preceding claim, wherein the ratio of first to second particle sizes is approximately 40:60.

12. Meat analogue according to any preceding claim, comprising between approximately 0.15 wt.% and 0.35 wt.% calcium sulphate.

13. Meat analogue according to any preceding claim, comprising between approximately 0.18 wt.% and 0.3 wt.% calcium sulphate.

14. Meat analogue according to any preceding claim, comprising approximately 0.2 wt.% calcium sulphate.

15. Meat analogue according to any preceding claim, wherein the at least one protein source comprises one or more plant proteins, cultured meat proteins, or a combination thereof.

16. Meat analogue according to claim 15, wherein the one or more plant proteins are selected from the group consisting of pea protein, soy protein, wheat protein, fava bean protein, chickpea protein, oat protein, lentil protein, maize protein, mung protein, hemp protein, pumpkin protein, and combinations thereof.

17. Meat analogue according to claim 15 or 16, wherein the one or more plant proteins are pea protein and soy protein.

18. Meat analogue according to any preceding claim, comprising between approximately 5 wt.% and 60 wt.% of the protein source.

19. Meat analogue according to any preceding claim, which is a chicken meat analogue.

20. Chicken meat analogue comprising pea protein, soy protein, a first calcium sulphate having an average particle size of approximately 1.6 pm and a second calcium sulphate having an average particle size of approximately 4 pm, wherein the chicken meat analogue comprises approximately 0.2 wt.% total calcium sulphate, wherein the wt.% is based on the total weight of the chicken meat analogue, and wherein the ratio of first to second calcium sulphate is approximately 40:60.

21. A method of manufacturing a meat analogue, comprising: a) providing a first composition comprising calcium sulphate with an average particle size of between approximately 0.1 pm and 3.5 pm, b) providing a second composition comprising calcium sulphate with an average particle size of between approximately 2.5 pm and 10 pm, wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, c) combining the first and second compositions of calcium sulphate with at least one protein source and water whilst heating and extruding.

22. Use of a composition comprising a first calcium sulphate and a second calcium sulphate for preparing a meat analogue, wherein the first calcium sulphate has a first average particle size between approximately 0.1 pm and 3.5 pm and the second calcium sulphate has a second average particle size between approximately 2.5 pm and 10 pm, wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, and the ratio of first to second calcium sulphate is between approximately 10:90 and 75:25.

23. A composition comprising a first calcium sulphate component, wherein the first calcium sulphate component has an average calcium sulphate particle size between approximately 0.1 pm and 3.5 pm, and a second calcium sulphate component, wherein the second calcium sulphate component has an average calcium sulphate particle size between approximately 2.5 pm and 10 pm, wherein the second calcium sulphate average particle size is greater than the first calcium sulphate average particle size, and the ratio of first to second calcium sulphate components is between approximately 10:90 and 75:25, for use in a method of manufacturing a meat analogue.