WO2023230659A1

WO2023230659A1 - Improved textured plant protein

Info

Publication number: WO2023230659A1
Application number: PCT/AU2023/050466
Authority: WO
Inventors: Kristi Knaack RIORDAN; Alfred Lo; Daniel Mullette; Daniel CLAMPETT
Original assignee: Harvest B Pty Ltd
Priority date: 2022-06-01
Filing date: 2023-05-31
Publication date: 2023-12-07

Abstract

The present invention provides a textured plant protein comprising: one or more first protein sources rich in prolamin and/or glutelin; one or more second protein sources rich in globulin and/or albumin; and a carbohydrate source, wherein the total weight of prolamin and glutelin present in the textured plant protein is greater than the total weight of globulin and albumin present in the textured plant protein. The present invention also provides food, beverage and feedstuff products comprising such textured plant proteins and methods for producing textured plant proteins.

Description

IMPROVED TEXTURED PLANT PROTEIN TECHNICAL FIELD OF THE DISCLOSURE [001] This disclosure relates to a textured plant protein product and the method(s) of making said product, as well as to food products, beverage products and feedstuffs comprising said product. B^ACKGROUND A^RT [002] The environmental and health benefits of meatless diets are widely acknowledged and have sparked the creation of a new category of food: plant based meat. [003] As herein described, meat refers to the flesh of an animal, typically a mammal or bird, as food. Plant based meat refers to food products made with plant ingredients that are intended to offer an alternative to meats made from animals. [004] Early textured vegetable proteins ('TVPs') were not developed to replicate the texture, flavour and form of meat for use as a plant-based meat replacement. For example, AU1992016042 and WO 2021/037574 Al disclose textured plant proteins ('TPPs') and manufacturing processes of said proteins that are instead intended to satisfy a supplementary application, rather than complete substitution of meat. KR100762848B1 discloses a further meat analogue based on mycoproteins that consist of fungi that are fermented to culture a large textured protein that may act as a substitute for meat. [005] While there is growing consumer demand for this new category of food, the plant based meat analogues currently available in the market have failed to capture large scale consumer adoption as they do not capture the authentic experience of eating meat. Furthermore, some current market alternatives only provide plant based solutions for formed meat applications, leaving whole cuts of meat a challenging category to displace with a plant based alternative. [006] One of the major roadblocks to wide-scale consumer adoption is the failure of alternative protein manufacturers to replicate the form, taste and texture of meat. This is because textured plant proteins created through low moisture extrusion have historically been developed for use as meat extenders and pet food, rather than meat alternatives. While high moisture TPPs can replicate whole cuts of meat, this technology has a low throughput and uses additive ingredients to produce a finished product with a short shelf life. Due to these limitations, whole cuts made from high moisture extrusion do not currently achieve price parity with meat. [007] In addition, the translation of a TVP into a formed plant based product through both low moisture and high moisture extrusion requires additional processing that includes the addition of artificial ingredients such as methylcellulose. The by-product of this process is the degradation of the nutritional value and textural performance of the formed plant based product. Moreover, consumers may be confused by the long list of ingredients, and the perception that plant based meat products are not natural or healthy alternatives to meat may provide a further barrier to adoption by consumers. [008] With taste, cost and health being common concerns that have prevented widespread substitution of meat for plant based proteins, current hot melt extrusion ('HME') whole cut solutions may not enable plant based products to cross over to mainstream adoption. [009] There may thus be a need for whole pieces of plant based meat that display an improved structure, texture and form analogous to that of animal meat and that is also commercially viable. There may also be a need for a nutritious plant based analogue that is able to present a cleaner label to consumers. [010] It is to be understood that, if any prior art is referred to herein, such reference does not constitute an admission that the prior art forms a part of the common general knowledge in the art, in Australia or any other country. S^{UMMARY OF THE} D^ISCLOSURE [011] According to a first aspect, the present disclosure provides a textured plant protein comprising: one or more first protein sources rich in prolamin and/or glutelin; one or more second protein sources rich in globulin and/or albumin; and a carbohydrate source, wherein the total weight of prolamin and glutelin present in the textured plant protein is greater than the total weight of globulin and albumin present in the textured plant protein. [012] In some embodiments, the textured plant protein of the first aspect is a low moisture extrudate. [013] In some embodiments, at least about 50% of the protein in the first protein source is prolamin and/or glutelin, and/or at least about 50% of the protein in the second protein source is globulin and/or albumin. [014] In some embodiments, the weight ratio of the total prolamin and glutelin to the total globulin and albumin is at least about 1.5:1. In some particular embodiments, the weight ratio of the total prolamin and glutelin to the total globulin and albumin is from about 1.5:1 to about 99:1, for example from about 1.5:1 to about 50:1, from about 1.5:1 to about 40:1, from about 1.5:1 to about 30:1, from about 1.5:1 to about 20:1, from about 1.5:1 to about 10:1, from about 1.5:1 to about 5:1, from about 1.5:1 to about 4:1, from about 1.5:1 to about 3:1, from about 1.5:1 to about 2.5:1, or from about 1.75:1 to about 2.25:2. In some particularly preferred embodiments, the weight ratio of the total prolamin and glutelin to the total globulin and albumin is from about 1.85:1 to about 2.05:1. [015] In some embodiments, the weight ratio of the first protein source to the second protein source is from about 1.5:1 to about 99:1, for example from about 1.5:1 to about 50:1, from about 1.5:1 to about 40:1, from about 1.5:1 to about 30:1, from about 1.5:1 to about 20:1, from about 1.5:1 to about 10:1, from about 1.5:1 to about 5:1, from about 1.5:1 to about 4:1, from about 1.5:1 to about 3:1, from about 1.5:1 to about 2.5:1, from about 1.75 to about 2.5:1, or from about 1.75:1 to about 2.25:1. In some particular embodiments, the weight ratio of the first protein source to the second protein source is from about 1.9:1 to about 2.15:1. [016] According to some embodiments the carbohydrate source comprises starch. According to certain embodiments, the carbohydrate source may be a refined starch, wheat flour or pre-gel starch. [017] In some embodiments, the carbohydrate source comprises low or high molecular weight oligo- or polysaccharides, for example maltodextrins, pectins, fructo- and/or isomalto-oligosaccharides [018] In some embodiments, the first protein source is a monocotyledon protein source. [019] In some embodiments, the first protein source is a cereal protein source. In some particular embodiments, the first protein source is a wheat protein, barley protein, a rye protein source, a sorghum protein source, a maize protein source, a millet protein source or a rice protein source, in particular a wheat protein source. [020] In some embodiments, the first protein source is a wheat protein concentrate or a wheat protein isolate. [021] In some embodiments, the second protein source is a dicotyledon protein source. [022] In some embodiments, the second protein source is a legume protein source. [023] In some embodiments, the second protein source is a soy, pea, chickpea, fava or lupin protein source, in particular a soy protein source. In particular embodiments, the second protein source is soy protein concentrate or soy protein isolate. [024] In some embodiments, the second source of protein is a seed protein source, for example a sunflower seed or rapeseed protein source. [025] In some embodiments, the weight ratio of the total amount of protein to the total amount of carbohydrate in the textured plant protein is at least about 1:1 by weight. In particular embodiments, the weight ratio of the total amount of protein to the total amount of carbohydrate is from about 1:1 to about 99:1, for example from about 1:1 to about 70:1, for example from about 1:1 to about 50:1, from about 1:1 to about 40:1, from about 1:1 to about 30:1, from about 1:1 to about 20:1, from about 1:1 to about 10:1, from about 1:1 to about 5:1, from about 2:1 to about 5:1, from about 2:1 to about 4:1, from about 3:1 to about 4:1, or from about 3.2:1 to about 3.8:1. [026] In particular embodiments, the textured plant protein has a characteristic akin to meat when rehydrated, for example akin to a whole cut of meat when rehydrated. In some embodiments the characteristic comprises one or more of texture, colour, taste, layering, firmness and density. [027] In some embodiments the textured plant protein comprises, on a dry basis: 20 to 80 % by weight of wheat protein concentrate; 0 to 40 % by weight of wheat flour; 0.02 to 0.9 % by weight of soda ash; 5 to 50 % by weight of soy concentrate; and 0 to 50 % by weight of soy flour. [028] In some embodiments the textured plant protein further comprises a colouring agent. In some embodiments, the colouring agent is a natural colouring agent, for example a natural colouring agent having a concentration of up to about 10% in water solution, at an approximately 4:1 colour to water ratio, for example about 8% in water solution, at an approximately 4:1 colour to water ratio. In some embodiments the colouring agent renders the textured plant protein a brown colour. In some embodiments, the colouring agent is burnt sugar powder. [029] In some embodiments, no further additives are required in order to saturate the colour of the textured plant protein. [030] In some embodiments, the textured plant protein comprises chunks wherein the majority of the chunks of the textured plant protein have a length distribution greater than about 12.5 mm. [031] In some embodiments, the majority of the extruded chunks of the textured plant protein have a length distribution in the range of from about 15 to about 30 mm and/or a thickness distribution in the range of from about 5 to about 7 mm. [032] In some embodiments, the textured plant protein comprises strips wherein the majority of the extruded strips of the textured plant protein have a length distribution greater than about 40 mm and/or a thickness distribution in the range of from about 10 mm to about 15 mm. [033] In some embodiments, the textured plant protein has an acidity between pH 6.5 and pH 8.5, for example between pH 7.0 and pH 7.3. [034] In some embodiments, the textured plant protein has a water absorption index between 1.8 and 2.1. [035] In some embodiments, the textured plant protein has a neutral to bland cereal-like taste and/or no soy and/or wheat aftertaste. [036] In some embodiments, the textured plant protein comprises a natural meat flavouring. [037] In some embodiments, the textured plant protein is in the form of a chunk or strip. [038] In some embodiments, the textured plant protein is free from any animal or animal-derived ingredients. [039] According to a second aspect, the present disclosure provides a food product, beverage product or feedstuff comprising a textured plant protein according to any one of the preceding claims. [040] In some embodiments, the food product, beverage product or feedstuff is a meat- like product, for example a chicken-like or red meat-like product. [041] In some embodiments, the food product, beverage product or feedstuff is free from any animal-derived ingredients. [042] According to a third aspect, the present disclosure provides a method for producing a textured plant protein comprising: a) combining one or more first protein sources rich in prolamin and/or glutelin, one or more second protein sources rich in globulin and/or albumin, and a carbohydrate source, wherein the total weight of prolamin and glutelin present is greater than the total weight of globulin and albumin, and b) extruding the mixture obtained in step a) through an extruder so as to produce the textured plant protein. [043] In some preferred embodiments, step b) comprises a low moisture extrusion step. [044] In some embodiments, the mixture obtained in step a) further comprises one or more further ingredients selected from acidity regulators and natural colouring agents. [045] In some embodiments, the mixture obtained in step a) is a dry mixture. In some embodiments the mixture obtained in step a) comprises: 20 to 80 % by weight of wheat concentrate; 0 to 40 % by weight of wheat flour; 0.02 to 0.9 % by weight of soda ash; 5 to 50 % by weight of soy concentrate; and to 50 % by weight of soy flour. [046] In some embodiments, prior to step a), the components to be mixed in step a) are blended to a predetermined size. [047] In some embodiments, step a) comprises passing the components through a preconditioner. In some embodiments, the preconditioner mixes the components at 20% HIP mixing intensity, with HIP#1 at 261 +/- 50 rpm, HIP#2 at 420 +/- 50 rpm, and a water flow through rate between 14 +/- 5 and 15.01 +/- 5 kg/hr. [048] In some embodiments, inside the extruder, the mixture is cut by a knife operating between 99 +/- 100 rpm and 549 +/- 100 rpm, with a flow rate of water through the extruder between 28 +/- 5 and 30 +/- 5 kg/hr. [049] In some embodiments, the knife cuts the textured plant protein non- homogenously such that, when rehydrated, the textured plant protein has an outer surface substantially similar in appearance to that of meat. [050] In some embodiments, during step b), the mixture passes through a plurality of temperature zones, each of the temperature zones having a distinct temperature. [051] In some embodiments, during step b), the mixture undergoes a twin-screw low moisture extrusion process. [052] In some embodiments, the method further comprises: verifying the texture of the extruded proteins; passing the extruded proteins through a die, insert and/or adapter; and milling the extruded proteins. [053] In some embodiments, the method further comprises: drying the milled extruded proteins; and verifying a moisture content of the extruded proteins complies with a pre-determined moisture level. [054] In some embodiments, the extruded textured plant protein has a density between 190 +/- 50 kg/m3 and 260 +/- 50 kg/m3. [055] According to a fourth aspect, the present disclosure provides a textured plant protein obtained by a method according to the third aspect. B^RIEF D^{ESCRIPTION OF THE} D^RAWINGS [056] Embodiments will now be described by way of example only, with reference to the accompanying drawings. [057] Fig. 1 is a process flow diagram for manufacturing textured plant proteins (TPP). [058] Figs. 2a and 2b are photographs of the neutral chunk embodiment of Example 1 in dry and rehydrated forms. [059] Figs. 3a and 3b are photographs of the brown chunk embodiment of Example 1 in dry and rehydrated forms. [060] Figs.4a and 4b are photographs of the neutral strip embodiment of Example 1 in dry and rehydrated forms. D^ETAILED D^ESCRIPTION [061] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present disclosure, typical methods and materials are described. [062] Throughout this specification, unless the context requires otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated step or element or integer or group of steps or elements or integers, but not the exclusion of any other step or element or integer or group of elements or integers. Thus, in the context of this specification, the term "comprising" means "including principally, but not necessarily solely". [063] In the context of this specification, the terms "a" and "an" refer to one or to more than one (i.e. to at least one) of the grammatical object of the article. By way of example, "an element" means one element or more than one element. [064] In the context of this specification, the term "about" is understood to refer to a range of numbers that a person of skill in the art would consider equivalent to the recited value in the context of achieving the same function or result. [065] In the context of this specification, reference to a range of numbers disclosed herein (for example, 1 to 10) also incorporates reference to all rational numbers within that range (for example, 1, 1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9 and 10) and also any range of rational numbers within that range (for example, 2 to 8, 1.5 to 5.5 and 3.1 to 4.7) and, therefore, all sub-ranges of all ranges expressly disclosed herein are hereby expressly disclosed. These are only examples of what is specifically intended and all possible combinations of numerical values between the lowest value and the highest value enumerated are to be considered to be expressly stated in this application in a similar manner. [066] As used herein, the term "and/or" means "and" or "or" or both. [067] The term "optionally" is used herein to mean that the subsequently described feature may or may not be present or that the subsequently described event or circumstance may or may not occur. Hence the specification will be understood to include and encompass embodiments in which the feature is present and embodiments in which the feature is not present, and embodiments in which the event or circumstance occurs as well as embodiments in which it does not. [068] A "food product, beverage product or feedstuff" is a preparation intended for human or animal consumption which when taken into the body (a) serves to nourish or build up tissues or supply energy; and/or (b) maintains, restores or supports adequate nutritional status or metabolic function. Whilst a “food product” may be generally considered to include solid, semi-solid, or savoury liquid products, a “beverage product” may be generally considered to include liquid drinkable products, and “feedstuff” may be considered to generally include animal, such as livestock food. It will be appreciated that there is overlap in the meaning of the terms “food product”, “beverage product” and “feedstock” and the terms may, in some circumstances, be used interchangeably. [069] The present invention relates to a textured plant protein ('TPP'). The term "textured plant protein" is well understood in the art of plant-based food products, and refers to an edible product prepared using plant proteins and formed into "texturates". Commonly, textured plant proteins are formed by extrusion. The TPP products of the present disclosure may be provided already in whole-cut forms, and may be produced by low-moisture extrusion and provided in a dried form, requiring only the addition of water and optional spices to create whole pieces of plant based meat. In the present context, the term "textured plant protein" may refer to all of a TPP product pre-drying (e.g. extruded but not yet dried), a dried product, and a rehydrated product, except where otherwise apparent from context. [070] The TPPs of the present invention comprise one or more first protein sources rich in prolamin and/or glutelin. [071] It will be appreciated that a "first protein source" does not include components or ingredients which may contain small, incidental amounts of protein. [072] According to some embodiments, the first protein source comprises at least about 50% protein by weight, for example at least about 70% protein by weight. [073] A skilled person will readily understand and be able to identify protein sources which are rich in prolamin and/or glutelin. In some embodiments, at least about 50% of the protein in the first protein source is prolamin and/or glutelin. In some particular embodiments, at least about 70% of the protein in the first protein source is prolamin and/or glutelin. Prolamin and glutelin content of various plants is shown in Table 1 below. [074] An exemplary first protein source rich in prolamin and/or glutelin is a monocotyledon protein source, that is, a protein source containing or derived from monocotyledon plant matter. [075] In some embodiments, the first protein source is a cereal protein source, for example wheat protein source, a barley protein source, a rye protein source, a sorghum protein source, a maize protein source, a millet protein source or a rice protein source, wherein a "wheat protein source" refers to a protein source obtained or derived from wheat, and so on. [076] The first protein source may be in the form of matter, typically plant matter, which typically has been treated to concentrate the protein, for example in the form of a concentrated flour, which may also be referred to as a "protein flour". Typically, concentrated flours contain at least about 50% protein by weight. The first protein source may be in the form of protein which has been further concentrated or purified, for example in the form of a protein concentrate or isolate, for example substantially pure protein. Typically, protein concentrates contain at least about 70% protein by weight, and protein isolates contain at least about 85% or at least about 90% protein by weight. For example, in some preferred embodiments, the first protein source is a wheat protein concentrate or a wheat protein isolate. Wheat protein concentrate or isolate is derived from wheat grains by separating the protein from starch and purifying the protein stream from remaining non-protein components until it results in a dried powder containing around 75% wheat protein (N x 5.7, dry basis). For example, wheat gluten typically contains 75% protein (dry basis) and is classified as a wheat protein concentrate. Alternatively, the wheat protein can be in the form of a wheat protein isolate, derived from further processing of wheat protein concentrate to extract an even more elevated protein content. [077] In some embodiments, the TPP may comprise two or more 'first protein sources' rich in prolamin and/or glutelin. In such embodiments, references to a "first protein source" herein refer to the combination of all "first protein sources" present, except where otherwise apparent from context. [078] The TPPs of the present invention further comprise one or more second protein sources rich in globulin and/or albumin. [079] It will be appreciated that a "second protein source" does not include components or ingredients which may contain small, incidental amounts of protein. [080] According to some embodiments, the second protein source comprises at least about 50% protein by weight, for example at least about 70% protein by weight. [081] A skilled person will readily understand and be able to identify protein sources which are rich in globulin and/or albumin. In some embodiments, at least about 50% of the protein in the second protein source is globulin and/or albumin. In some particular embodiments, at least about 70% of the protein in the second protein source is globulin and/or albumin. In some embodiments, at least about 80% of the protein in the second protein source is globulin and/or albumin. Globulin and albumin content of various plants is shown in Table 1 below. [082] An exemplary second protein source rich in globulin and/or albumin is a dicotyledon protein source, that is, a protein source containing or derived from dicotyledon plant matter. [083] In some embodiments, the second protein source is a legume protein source. In some embodiments, second protein source is a bean protein source. In some embodiments, the second protein source is a seed protein source. Exemplary second protein sources include soy, pea, chickpea, fava, lupin, sunflower seed and rapeseed. In some particularly preferred embodiments, the second protein source is a soy protein source. [084] The second protein source may be in the form of matter, typically plant matter, which typically has been treated to concentrate the protein, for example in the form of a concentrated flour, which may also be referred to as a "protein flour". Typically, concentrated flours contain at least about 50% protein by weight. The second protein source may be in the form of protein which has been further concentrated or purified, for example in the form of a protein concentrate or isolate, for example substantially pure protein. For example, in some preferred embodiments, the second protein source is a soy protein concentrate or a soy protein isolate. Soy protein concentrate is derived by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans until it results in a concentrate containing about 70% soy protein. Alternatively, the soy protein can be in the form of a soy protein isolate, derived from further processing of soy protein concentrate to extract an even more elevated protein content. [085] In some embodiments, the TPP may comprise two or more 'second protein sources' rich in globulin and/or albumin. For example, a TPP may comprise both a soy protein concentrate and a pea protein concentrate, or a soy flour supplemented with a soy protein concentrate. In such embodiments, references to a "second protein source" herein refer to the combination of all "second protein sources" present, except where otherwise apparent from context. [086] In the TPP of the present invention, the total prolamin and/or glutelin is present in the textured plant protein in a greater amount than the total globulin and/or albumin, by weight. That is, the ratio of the total amount of prolamin and/or glutelin across all of the one or more first protein sources to the total amount of globulin and/or albumin across all of the one or more second protein sources is greater than 1:1, for example at least about 1.5:1. Typically, the ratio of the total prolamin and glutelin to the total globulin and albumin is from about 1.5:1 to about 99:1, for example from about 1.5:1 to about 50:1, from about 1.5:1 to about 40:1, from about 1.5:1 to about 30:1, from about 1.5:1 to about 20:1, from about 1.5:1 to about 10:1, from about 1.5:1 to about 5:1, or from about 1.5:1 to about 4:1. In particularly preferred embodiments, the ratio is from about 1.5:1 to about 3:1, from about 1.5:1 to about 2.5:1, or from about 1.75:1 to about 2.25:2. In some particularly preferred embodiments, the ratio of the total prolamin and glutelin to the total globulin and albumin is from 1.85:1 to about 2.05:1. [087] In some preferred embodiments, the weight ratio of the first protein source to the second protein source in the TPP product is from about 1.5:1 to about 99:1, for example from about 1.5:1 to about 50:1, from about 1.5:1 to about 40:1, from about 1.5:1 to about 30:1, from about 1.5:1 to about 20:1, from about 1.5:1 to about 10:1, from about 1.5:1 to about 5:1, from about 1.5:1 to about 4:1, from about 1.5:1 to about 3:1, from about 1.5:1 to about 2.5:1, from about 1.75 to about 2.5:1, or from about 1.75:1 to about 2.25:1. In some preferred embodiments, the weight ratio of the first protein source to the second protein source is from about 1.9:1 to about 2.15:1. [088] It will be appreciated that, in the present disclosure, references to the "total" amount of two given proteins, for example prolamin and/or glutelin, does not require that both proteins are present, and embodiments are contemplated wherein only one of said proteins are present. In that case, the "total" amount refers to the amount of the present protein only. [089] In some particularly preferred embodiments, the first protein source is wheat protein isolate and/or the second protein source is soy protein isolate [090] Table 1 below shows the protein content of various plants which may be used to produce exemplary protein sources for use in the present disclosure. [091] Table 1: protein content of various plant protein sources

[092] The present inventors have found that the combination of proteins used in the present invention can be used to achieve a particularly desirable texture for the TPP. Without wishing to be bound by theory, it is thought that by using proteins such as wheat glutenins as a primary matrix protein, and proteins such as globulins from legumes such as soy as a supporting protein, a desirable meat-like texture can be obtained. By contrast, for example, a 100% wheat protein based recipe creates a much denser product that may be considered overly chewy. In addition, a 100% wheat protein based recipe may thus require a relatively long rehydration time (e.g. up to 3 hours) which may be considered less optimal for the manufacturing processes. Similarly, a predominantly soy based protein creates a brittle product that does not rehydrate well and provides a gritty texture experience, unlike that of meat chunks. In contrast, the present inventors have found that the combination of proteins according to the present invention may be used to create whole cuts of TPP that may be considered analogous to whole cuts of meat by some consumers. The TPP products have been found to have a neutral to bland cereal-like taste with no soy or wheat aftertaste, which is a significant advantage for the product as no extra additives are required to mask the flavours of the TPP. The colour of the TPP produced by embodiments of the present disclosure can be varied by recipe formulation, for example such that the TPP takes on the appearance of a more neutral or a more beige colour, requiring no extra additives to mask the neutral colour of the textured protein when used for plant based, white meat applications, and requiring no additives to saturate the colour of the brown whole pieces of textured protein when whole cuts are used for plant based, red meat applications. [093] Further, the precise relative amounts of the first and second protein sources may be tuned to create different textural experiences of the TPP (e.g. chewy, gelatinous, tough etc.) for different applications (types of dish, types of cooking method or downstream processing techniques of users), or for different ethnicities and sensory profiles (Asian consumers typically expect a more chewy and gelatinous texture, whilst Western consumers expect firmer, 'meatier' textures). [094] The TPPs of the present invention further comprise a carbohydrate source. [095] It will be appreciated that a "carbohydrate source" does not include components or ingredients which may contain small, incidental amounts of carbohydrate. For example, the carbohydrate source does not include protein concentrates or isolates. [096] According to some embodiments, the carbohydrate source comprises at least about 50% carbohydrate by weight, for example at least about 60% carbohydrate by weight, for example at least about 70% carbohydrate by weight. [097] A skilled person will readily understand and be able to identify carbohydrate sources. [098] In preferred embodiments, the carbohydrate source is a source of starch. In some embodiments, at least 50% of the carbohydrate source is starch. In some embodiments, the carbohydrate source is a refined starch, for example pre-gel starch. In some embodiments, the carbohydrate comprises low or high molecular weight oligo- or polysaccharide, for example maltodextrins, pectins, fructo- or isomalto-oligosaccharides. In some embodiments, the carbohydrate source is a broader carbohydrate-containing source from which starch other carbohydrates have not been substantially refined or concentrated. For example, in some embodiments, the carbohydrate source may be a flour, such as wheat flour. [099] In some embodiments, the TPP may comprise two or more carbohydrate sources. For example, a TPP may comprise both a wheat flour and a pre-gel starch. In such embodiments, references to a "carbohydrate source" herein refer to the combination of all "second protein sources" present, except where otherwise apparent from context. [100] In preferred embodiments, the TPP comprises, before rehydration, up to about 30%% total carbohydrate by weight. In some preferred embodiments, the TPP comprises from about 15% to about 30% carbohydrate, for example from about 18% to about 26% carbohydrate. [101] In preferred embodiments, the TPP comprises (before rehydration) at least about 40% total protein by weight. In further preferred embodiments, the TPP comprises at least about 50% total protein by weight, for example at least about 60% total protein by weight. [102] In the present disclosure, the first protein source, second protein source and carbohydrate source are all different. That is, for example, a single flour is not used as both a protein and carbohydrate source; rather, a separate carbohydrate or protein source is also used. [103] In preferred embodiments, the first protein source is not a flour, in particular is not wheat flour. Typically, wheat flour does not contain sufficient levels of protein to act as the first protein source, but may be used as the carbohydrate source. [104] Without wishing to be bound by theory, it is thought that the carbohydrate component acts as a matrix disrupting component, disrupting the broader protein matrix, supporting the product structure and contributing to a tight porous layering and a springiness in bite firmness, similar to that demonstrated by the tissue like structure of animal-meat. The tight layering of the extruded TPP product, mimics the tissue-like structure of animal meat when rehydrated. [105] In particular preferred embodiments, the ratio of the total amount of protein to the total amount of carbohydrate in the TPP is at least about 1:1 by weight. For example, in some embodiments, the ratio of the total amount of protein to the total amount of carbohydrate is from about 1:1 to about 99:1, for example from about 1:1 to about 70:1, for example from about 1:1 to about 50:1, from about 1:1 to about 40:1, from about 1:1 to about 30:1, from about 1:1 to about 20:1, from about 1:1 to about 10:1, from about 1:1 to about 5:1 or from about 2:1 to about 5:1. In particularly preferred embodiments, the ratio of the total amount of protein to the total amount of carbohydrate in the TPP is from about 2:1 to about 4:1. In more particularly preferred embodiments, the ratio of the total amount of protein to the total amount of carbohydrate in the TPP is from about 3:1 to about 4:1 for example from about 3.2:1 to about 3.8:1. In the present context, the "total amount of carbohydrate" refers to the total amount of starch and sugars present in the TPP, and the "total amount of protein" refers to the total of the prolamin, glutelin, globulin and/or albumin present across all of the one or more first and second protein sources. [106] Textured plant proteins of the present disclosure may, for example following extrusion, be further dried as discussed below. Subsequently, the dried TPP products may be rehydrated with water and optional flavourings/spices. [107] The textured plant proteins of the present disclosure, especially when rehydrated, preferably have one or more characteristics akin to meat, for example akin to a whole cut of meat (for example chicken or steak, in contrast to a formed meat product such as a sausage or burger). Preferably, the characteristic is one or more of texture, colour, taste, layering, firmness and density. [108] The precise relative amounts of the total protein, the two protein sources, and the total carbohydrate may be tuned to create different textural experiences of the TPP (e.g. chewy, gelatinous, tough etc.) for different applications (types of dish, types of cooking method or downstream processing techniques of users), or for different ethnicities and sensory profiles (Asian consumers typically expect a more chewy and gelatinous texture, whilst Western consumers expect firmer, 'meatier' textures). [109] As would be appreciated by a person skilled in the art, the protein sources and carbohydrate source may be varied in their nature and protein/carbohydrate levels, and can be selected primarily based on the desired functional and nutritional performance. Where protein isolates are used, a person skilled in the art would appreciate that the amount of protein source required would be less than that required when using a protein concentrate, and the recipe would need to be adjusted accordingly. [110] The TPP products of the present disclosure may comprise further components, for example colouring, flavourings, herbs and spices and acidity regulators. For example, a brown colouring may be used to make the TPP resemble red meat, and flavouring may be included to provide the TPP with a meat-like flavour. In particular exemplary embodiments, brown colouring agent may be used to produce TPPs which better resemble the colour of cooked red meat. A small amount of natural brown colouring agent may be added during manufacturing. The natural brown colouring agent may be, for example, Burnt Sugar Powder, and may be, for example, added directly into an extruder barrel using the liquid rate. In exemplary embodiments, a colouring agent may have a concentration of up to approximately 10% in water solution, at an approximately 4:1 colour to water ratio. [111] The addition of a small amount of natural brown colouring agent can improve the firmness of the bite texture, allowing the textured plant protein to demonstrate a slightly firmer bite texture that better replicates a traditional meat experience. In such embodiments, the dry form TPP product (i.e. obtained after extrusion and drying) and the rehydrated TPP both also take on the appearance of a dark brown colour that better replicates the appearance of whole cuts of red meat. [112] The end-product TPP produced in accordance with the present invention may exhibit improved nutritional quality and texture when compared with some existing TPP's available on the market. This may provide a more pleasant, meat- like experience for the consumer. In addition, this may advantageously increase adoption of textured plant proteins over meat. [113] Dry TPP products of the present disclosure may only require the addition of water and/or spices to create whole pieces of plant based meat, exhibiting characteristics akin to whole cuts of meat. In some forms, the TPP of the present disclosure may advantageously not require additional processing with a binding system, in contrast to existing TVP products used to prepare formed meat analogues such as patties or sausages which require binding agents to create a plant-based mince. [114] In some embodiments, the TPP may be produced in diced, chunk and/or strip forms. Such forms facilitate the resemblance to whole cuts of meat. From dry TPP products, resemblance to whole cuts of meat may be obtained by simply rehydrating dry TPP products, with minimal further processing or binders required. [115] The inventors have found that TPP products according to the present disclosure, in particular rehydrated TPP products of the present disclosure, appear to take on a greyish beige colour and possesses a neutral to mild cereal-like taste, which is particularly advantageous as minimal colouring and/or flavouring are required to make the product further resemble meat. The rehydrated TPP demonstrates a tight porous layering and a springiness in bite firmness, similar to that demonstrated by the tissue like structure of animal-meat. The tight layering of the extruded TPP product, mimics the tissue-like structure of animal meat when rehydrated. [116] In some preferred embodiments, the TPP is free from any animal or animal derived ingredients. [117] In particular preferred embodiments, the textured plant protein is a low moisture extrudate. A "low moisture extrudate" means that the TPP has been obtained by low-moisture extrusion. In some embodiments, "low moisture extrusion" is understood as referring to extrusion in which the extrusion mixture (i.e. following addition of moisture during extrusion) contains less than about 40% moisture by weight, for example less than about 35% or less than 30%. It will be appreciated that, upon exiting the extruder, water may evaporate and the extruded product may thus have a lower moisture content than the extrusion mixture. In particular embodiments, the textured plant protein is obtained by twin-screw, low- moisture extrusion. For example, the textured plant protein may be extruded on a Wenger TX57^TM extruder from Wenger Manufacturing Inc. The extrusion process may be scaled up or down on equipment of equivalent function. Following extrusion the TPP product may be dried. [118] The dry form TPP product obtained following extrusion can be rehydrated in order to produce a product that exhibits characteristics a consumer would consider to be analogous to whole pieces of meat, such as whole diced or strip cuts of meat. [119] In some embodiments, granules, shreds or other small dry form TPP's produced in accordance with the present disclosure may be rehydrated and mixed in with binders, flavours, and/or fats to create formed products such as sausages, burger patties etc. Alternatively, the TPP may be prepared in chunks and/or strips which do not require combination with further binders, and which instead resemble whole cuts of meat. In some embodiments, chunks and/or strips of dry form TPPs may be rehydrated to create formed products that resemble diced or whole cuts of meat. The advantageous texture obtainable in the products of the present disclosure allow products to be prepared which resemble whole meat cuts, with simple rehydration. [120] In some embodiments, a dry pre-mix is prepared before formation, such as formation by extrusion, of the product. In the dry pre-mix, the first protein source, second protein source and carbohydrate source of the TPP product are combined, optionally as well as further components to be used, such as sodium carbonate (also known as soda ash) and any colouring agents. The components of the pre-mix may be combined by blending.. [121] In some exemplary embodiments, the dry pre-mix contains the components by % weight shown in Table 1 below: [122] Table 1

[123] *concentration in water solution (4:1 colour to water ratio) added directly into the extruder barrel using liquid rate; % not included in pre-mix recipe). [124] As above for the total TPP products, the amounts of components used in dry pre-mix may be varied depending on, for example, the nature and protein/carbohydrate content of the protein/carbohydrate sources, and the desired qualities of the eventual TPP product (for example texture and taste). [125] In some embodiments, the TPP product is in the form of chunks. In some embodiments, when manufacturing a chunk, such as a neutral coloured textured wheat protein chunk, it may be preferable for the extruded product after drying to have a length distribution in the range of from 15 to about 30 mm and a thickness distribution in the range of from about 5 to about 7 mm. In some embodiments, a majority of the chunks, such as the extruded neutral coloured textured wheat protein chunks, have a length distribution greater than 12.5 mm, with some chunks having a length distribution in the range of from about 9 to about 12.5 mm, and other chunks being smaller in length than 9 mm. [126] In some embodiments, the TPP product is in the form of strips. When rehydrated, strips of exemplary neutral textured wheat protein obtained in Example 1 were slightly firmer than chicken thighs, whilst maintaining a tight layering and springiness of bite firmness. In some embodiments, the strips may have a length distribution that is longer in range than those typically produced when extruding a chunk shape, typically greater than 40mm and a thickness distribution typically in the range of from about 10 mm to about 15 mm. [127] The TPP product preferably has acidity pH of between 6.5 and 8.5, for example between 7.0 and 7.3, for optimal protein solubility. In addition, acidities within this range provide a marker to show that the protein was not dissolved away by the water during the extrusion process. [128] In some preferred embodiments, the water absorption index (WAI) of the TPP product is from about 1.5 to about 3. The water absorption index indicates the maximum ratio of water that can be used in the rehydration process of the dry TPP product. The WAI can be used to determine a variety of parameters during a manufacturing process, such as rehydration ratio and time. [129] The present disclosure further relates to a method for producing a textured plant protein of the present disclosure, comprising: [130] combining the first protein source, the second protein source and the carbohydrate source; and [131] extruding the mixture obtained in step a) through an extruder so as to produce the textured plant protein. [132] Step a) may comprise preparing a dry pre-mix of the components of the TPP to be extruded as described above. The protein sources and the carbohydrate source may be as described elsewhere herein, and further components, such a colouring agents and acidity regulators may be included in the mixture prepared in step a), as described elsewhere herein. [133] In some embodiments, some moisture is added to the components of the TPP product prior to extrusion. For example, the dry pre-mix may be preconditioned with water prior to extrusion. For example, the dry pre-mix may be conditioned with a portion of the total moisture to be added, for example about 50% of the total moisture to be added, and the remaining moisture added during extrusion. [134] In preferred embodiments, step b) comprises low moisture extrusion. As noted above, suitable low-moisture extrusion methods and apparatus will be familiar to a person skilled in the art. As an example, the textured plant protein may be obtained by twin-screw, low-moisture extrusion. For example, the textured plant protein may be extruded on a Wenger TX57^TM extruder from Wenger Manufacturing Inc. The extrusion process may be scaled up or down on equipment of equivalent function. [135] In particular embodiments, prior to or during step a), the components to be mixed in step a) may be blended to a predetermined size. [136] In some embodiments, the input materials may be mixed in step a), for example by a preconditioner, by High Intensity Preconditioner (HIP) mixing. HIP mixing can be used to produce a more uniform hydration and heating of the ingredients of the recipe. This may allow the addition of meat-based liquids and/or other liquids into the recipe. HIP mixing may also provide high levels of food hygiene and safety when producing the TPP product. In particular exemplary embodiments, the preconditioner may mix the components in step a) at 20% High Intensity Preconditioner (HIP) mixing intensity, with HIP#1 at 261 +/- 50 rpm, HIP#2 at 420 +/- 50 rpm, and a water flow through rate between 14 +/- 5 and 15.01 +/- 5 kg/hr. [137] In particular embodiments, inside the extruder the mixture is cut by a knife. The knife blade and speed used may be varied to enable the TPP product, such as in the form of chunks and/or strips, to be formed as a unique shape with non- homogenous cuts that, when rehydrated, has an outer texture surface that replicates the shape and form of whole cuts of meat. In exemplary embodiments, the mixture is cut by a knife operating between 99 +/- 100 rpm and 549 +/- 100 rpm, with a flow rate of water through the extruder between 28 +/- 5 and 30 +/- 5 kg/hr. [138] In particular embodiments, during the step of extruding, the mixture passes through a plurality of temperature zones, each of the temperature zones having a distinct temperature. [139] In particular embodiments, the method further comprises: verifying the texture of the extruded proteins; passing the extruded proteins through a die, insert and/or adapter; and milling the extruded proteins. [140] In some embodiments, the method further comprises: drying the milled extruded proteins; and verifying a moisture content of the extruded proteins complies with a pre-determined moisture level. [141] The drying can be used to reduce the moisture content from a post extrusion level of approximately 30-40% to less than 10%. [142] In some particular embodiments, the moisture content of the TPP product, in particular the dried TPP product, is less than 20%, for example less than 10%. [143] In some particular embodiments, the extruded textured plant protein has a density between 190 +/- 50 kg/m3 and 260 +/- 50 kg/m3. [144] An exemplary embodiment of a method of manufacturing 100 a TPP product is shown in Figure 1. With reference to Fig.1, the raw material protein and carbohydrate sources and any other components to be added, such as wheat protein concentrate or isolate, wheat flour, soy protein concentrate or isolate, soy flour and acidity regulators, are received 10 at a manufacturing facility where they are inspected 12 for quality and identity. The raw materials are then blended 14 to ensure a homogenous mix with the desired ratio of constituent materials. [145] The blended materials 18 are inspected for quality and identity before being dispensed 22 into a hopper where they are conveyed into a preconditioner, not shown. The dry mix contains a unique pre-determined combination of substances including protein sources, carbohydrate sources, and any further components such as acidity regulators and natural colouring agents. [146] The conditioned mixture may then be passed into the extruder barrel where water is added and the material is sheared, heated and forced through a die before exiting the extruder and being cut into irregularly shaped cylindrical chunks. A twin-screw low moisture extrusion process is typically used to make TPP products of the present disclosure in a manner such that they are analogous to whole pieces of meat. [147] As would be appreciated by a person skilled in the art, a preferred extruder used in preparing the TPPs of the present disclosure is capable of performing a low moisture, twin screw extrusion process. During the extrusion 24 process, water is added to the input materials in the extruder barrel and the combined materials are heated, sheared and passed through a narrow “venturi” die. Heat is increasingly applied as the combined ingredients pass through a series of temperature zones within the extruder. [148] In exemplary embodiments, following the extrusion 24, the texture of the output product is verified 26, and then passed through a die, insert or adapter before being carried onwards by a conveyor for milling 28. In some forms, the size control of pieces prior to milling are critical to finished product size and shape. [149] In exemplary embodiments, once the size distribution of the output product has been verified 30, the milled output product is sent for drying 32 in a convection tunnel dryer and then checked again to verify the moisture content complies with a pre-determined moisture level 34. [150] As a result of the extrusion process, milling parameters and drying process used in the exemplary method outlined above, the product outputs as chunks and strips have an 8-10% moisture level. In some forms, this may enable the products to be shelf stable in their dry form for up to 12 months. [151] A rehydration and further cooking process is typically required in order to convert the dry form TPP into whole pieces, diced chunks and/or strips of plant- based meat. The optimal rehydration process maximises water content and minimises rehydration time, to increase the cost effectiveness and manufacturing efficiency of creating plant based applications for the chunks and strips. The resulting rehydrated whole pieces, diced and/or strips of plant-based meat can appear heterogeneous in shape and size, akin to those a consumer may expect from meat. [152] The optimal rehydration ratio of dry TPP to water can, in some forms, range from 1:1.5 to 1:2. Further, in some forms the rehydration time can range between 20 to 60 minutes. As would be appreciated by one skilled in the art, the rehydration ratio and time interval can be optimised for a specific formulation of ingredient through trials and experimentation. [153] During the rehydration process, the disparity in individual TPP piece shapes, such as chunks and/or strips, can be exaggerated as the whole cut chunks and/or strips grow due to moisture absorption. This may be considered a desirable outcome for the plant-based meat, as pieces of diced and strips of meat typically are not uniform and homogeneous in nature. [154] The whole pieces of TPP produced in accordance with embodiments of the present disclosure demonstrate a neutral to bland cereal-like taste with no soy or wheat aftertaste, although there is a mild burnt sugar aftertaste when natural brown colouring agent is added. The neutral taste poses a significant advantage for the product as no extra additives are required to mask the flavours of the TPP. Instead, only a small amount of meat flavouring (e.g. chicken or beef) typically need be added to the TPP during rehydration, to enable a meat-like taste. [155] The colour of the TPP produced by embodiments of the present disclosure can be varied by recipe formulation, for example such that the TPP takes on the appearance of a more neutral or a more beige colour. Advantageously, no extra additives are required in order to mask the neutral colour of the textured protein whole cuts when the whole cuts are used for plant based, white meat applications. Similarly, no additives are required in order to saturate the colour of the brown whole pieces of textured protein when whole cuts are used for plant based, red meat applications. [156] The present disclosure further relates to textured protein products obtained or obtainable by methods disclosed herein. [157] The present disclosure further relates to a food product, beverage product or feedstuff comprising the textured protein product disclosed herein. The food product, beverage product or feedstuff may be, for example, a meat-like product, such as a meat substitute or analogue, for example a chicken or red meat analogue. The food product, beverage product or feedstuff may optionally be free from any animal or animal-derived ingredients. [158] Any embodiment herein shall be taken to apply mutatis mutandis to any other embodiment unless specifically stated otherwise. For example, features described with respect to TPP products may be applied to methods of the present disclosure. [159] This invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more said parts, elements or features, and where specific integers are mentioned herein which have known equivalents in the art to which this invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth. [160] The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as, an acknowledgement or admission or any form of suggestion that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates. [161] The present disclosure will now be described with reference to the following specific examples, which should not be construed as in any way limiting the scope of the invention. EXAMPLE 1 [162] Dry mix recipes were used to create various products as outlined below. Neutral chunk and strip [163] Table 2: neutral chunk and strip product recipe by % total weight

Brown chunk [164] Table 3: Product Recipe by % total weight

*concentration in water solution (4:1 colour to water ratio) added directly into the extruder barrel using liquid rate; % not included in pre-mix recipe). [165] Textured plant protein was manufactured according to the process of Figure 1. [166] Twin-screw low moisture extrusion was used to make the textured proteins that act as whole cuts of meat. A dry mix was created as described above, containing a combination of substances which include protein concentrates, acidity regulators, flour and natural colouring agents. Acidity regulators were used to ensure products do not exceed or dip below an optimal pH and ensure that protein solubility is minimised. [167] Extrusion was carried out on a Wenger TX57^TM extruder from Wenger Manufacturing Inc. Ingredients were combined dry in a hopper and passed into a preconditioner. The preconditioner was mixed at 20% HIP mixing intensity with HIP#1 at 261 rpm, HIP#2 at 420 rpm and a water flow through rate of 14kg/hr. Conditioned mixture was passed into the extruder barrel and subjected to a knife (19430-005) operating at 249rpm and water flowthrough of 30kg/hr. Ingredients were passed through a series of temperature zones as depicted in Tables 8, 15 and 22. Product was passed through a die insert in accordance with Tables 10, 17 and 24 and proceeded on a conveyor for milling. Moisture conditions throughout the process are tabulated in Tables 7, 14 and 21; density information is contained in Tables 9, 16 and 23. Neutral chunks

Neutral Strips:

Brown Chunks:

[168] The prepared neutral chunk, when rehydrated, had a greyish beige colour, demonstrated tight porous layering, possessed a neutral to mild cereal-like taste and demonstrated a springiness in bite firmness that resembled cooked chicken thigh. [169] The brown chunk variation was achieved by adding a small amount of natural brown colouring agent which achieved the slightly firmer bite texture and meat-like experience but presents a dark brown colour to replicate whole cuts of red meat. [170] The neutral strip variation was achieved using the same recipe that achieved a neutral colour but cut into a different shape. These neutral textured wheat protein strips were slightly firmer than chicken thighs but maintained tight layering and springiness of bite. Surface area [171] For the neutral chunk and the brown chunk, the success protocol for sample size was defined as having 90% of length distribution falling within 15-30 mm and 90% of thickness distribution being within 5-7 mm. Across multiple trials investigating the size distribution of the product sample, it was found that 50% of the neutral chunk product had a length greater than 12.5 mm, and 96.9& of the brown chunk product had a length greater than 12.5 mm. Length distributions of the neutral and brown chunk samples are shown in Tables 25 and 26 below. [172] Table 25: Length Distribution of Neutral Chunk Samples

[173] Table 26: Length Distribution of Brown Chunk Samples

[174] The neutral stops were longer and narrower than the chunk shape. Shape [175] The knife blade and speed used enable a unique product shape (both chunks and strips) with non-homogenous cuts that, when rehydrated, replicates the shape and form of whole cuts of meat. As a result of the extrusion process and milling parameters used in the methods used, the product outcomes are heterogeneous in shape and size as would be expected from whole cuts of meat. During rehydration and preparation of the TVP, this disparity in individual chunk and strip shapes is exaggerated when the whole cuts grow due to moisture absorption. This is a desired outcome as pieces of whole cut meats are not uniform and homogeneous in nature. Flavour [176] The prepared products demonstrate a neutral to bland cereal-like taste with no soy or wheat aftertaste, although there is a mild burnt sugar aftertaste when the natural brown colouring agent is added. The neutral taste poses a significant advantage for the product as no extra additives are required to mask the flavours of the TVP. Instead, only a small amount of natural meat flavouring (e.g. chicken or beef) is required to be added to the TVP during rehydration, to enable a meat-like taste. Colour [177] The colour of the chunks may be varied by recipe formulation to either present a neutral or beige colour. No extra additives are required to mask the neutral colour textured protein whole cuts when used for plant based, white meat applications. Similarly, no additives are required to saturate the colour of the brown whole pieces of textured protein when utilised for red meat applications. Acidity [178] Neutral Chunk: The pH of the samples was measured across a large sample size to be 7.3. This is slightly alkaline but falls within the target range of 6.5 to 8.5 for optimal protein solubility and provides a marker to show protein is not dissolved away in water during extrusion. [179] Brown Chunk: The pH of the samples was measured across a large sample size to be 7.12. This result is neutral and falls within the target range of 6.5 to 8.5 for optimal protein solubility and provides a marker to show protein is not dissolved away in water during extrusion. [180] Neutral Strip: The pH of the samples was measured across a large sample size to be 7.09. This result is neutral and falls within the target range of 6.5 to 8.5 for optimal protein solubility and provides a marker to show protein is not dissolved away in water during extrusion. Water Absorption Index [181] Neutral Chunk: The water absorption index (WAI) was measured across a large sample size. The WAI of this particular product was found to be 2.08. This indicates the maximum ratio of water that can be used in the rehydration process and has implications when setting parameters during a manufacturing process. [182] Brown Chunk: The water absorption index (WAI) was measured across a large sample size. The WAI of this particular product was found to be 1.95. This indicates the maximum ratio of water that can be used in the rehydration process and has implications when setting parameters during a manufacturing process. [183] Neutral Strip: The water absorption index (WAI) was measured across a large sample size. The WAI of the invention was found to be 1.83. This indicates the maximum ratio of water that can be used in the rehydration process and has implications when setting parameters during a manufacturing process. [184] The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as, an acknowledgement or admission or any form of suggestion that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates. [185] In this specification, the word “comprising” is to be understood in its “open” sense, that is, in the sense of “including”, and thus not limited to its “closed” sense, that is the sense of “consisting only of”. A corresponding meaning is to be attributed to the corresponding words “comprise”, “comprised” and “comprises” where they appear. [186] In addition, the foregoing describes only some embodiments of the invention(s), and alterations, modifications, additions and/or changes can be made thereto without departing from the scope and spirit of the disclosed embodiments, the embodiments being illustrative and not restrictive. [187] Furthermore, invention(s) have been described in connection with what are presently considered to be the most practical and preferred embodiments, it is to be understood that the invention is not to be limited to the disclosed embodiments, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention(s). Also, the various embodiments described above may be implemented in conjunction with other embodiments, e.g., aspects of one embodiment may be combined with aspects of another embodiment to realize yet other embodiments. Further, each independent feature or component of any given assembly may constitute an additional embodiment.

Claims

The claims defining the invention are as follows:

1. A textured plant protein comprising: one or more first protein sources rich in prolamin and/or glutelin; one or more second protein sources rich in globulin and/or albumin; and a carbohydrate source, wherein the total weight of prolamin and glutelin present in the textured plant protein is greater than the total weight of globulin and albumin present in the textured plant protein.

2. The textured plant protein according to claim 1, which is a low moisture extrudate.

3. The textured plant protein according to claim 1 or 2, wherein at least about 50% of the protein in the first protein source is prolamin and/or glutelin, and/or at least about 50% of the protein in the second protein source is globulin and/or albumin.

4. The textured plant protein according to any one of claims 1 to 3, wherein the weight ratio of the total prolamin and glutelin to the total globulin and albumin is at least about 1.5:1.

5. The textured plant protein according to claim 4, wherein the weight ratio of the total prolamin and glutelin to the total globulin and albumin is from about 1.5:1 to about 99:1, for example from about 1.5:1 to about 50:1, from about 1.5:1 to about 40:1, from about 1.5:1 to about 30:1, from about 1.5:1 to about 20:1, from about 1.5:1 to about 10:1, from about 1.5:1 to about 5:1, from about 1.5:1 to about 4:1, from about 1.5:1 to about 3:1, from about 1.5:1 to about 2.5:1, or from about 1.75:1 to about 2.25:2..

6. The textured plant protein according to claim 5, wherein the weight ratio of the total prolamin and glutelin to the total globulin and albumin is from about 1.85:1 to about 2.05: 1.

7. The textured plant protein according to any one of claims 1 to 6, wherein the weight ratio of the first protein source to the second protein source is from about 1.5:1 to about 99:1, for example from about 1.5:1 to about 50:1, from about 1.5:1 to about 40:1, from about 1.5:1 to about 30:1, from about 1.5:1 to about 20:1, from about 1.5:1 to about 10:1, from about 1.5:1 to about 5:1, from about 1.5:1 to about 4:1, from about 1.5:1 to about 3:1, from about 1.5:1 to about 2.5:1, from about 1.75 to about 2.5:1, or from about 1.75:1 to about 2.25:1.

8. The textured plant protein according to claim 7, wherein the weight ratio of the first protein source to the second protein source is from about 1.9:1 to about 2.15:1.

9. The textured plant protein according to any one of claims 1 to 8, wherein the carbohydrate source comprises starch.

10. The textured plant protein according to claim 9, wherein the carbohydrate source is a refined starch.

11. The textured plant protein according to any one of claims 1 to 9, wherein the carbohydrate source is wheat flour.

12. The textured plant protein according to any one of claims 1 to 9, wherein the carbohydrate source is pre-gel starch.

13. The textured plant protein according to any one of claims 1 to 9, wherein the carbohydrate source comprises low or high molecular weight oligo- or polysaccharides, for example maltodextrins, pectins, fructo- and/or isomaltooligosaccharides

14. The textured plant protein according to any one of claims 1 to 13, wherein the first protein source is a monocotyledon protein source.

15. The textured plant protein according to any one of claims 1 to 14, wherein the first protein source is a cereal protein source.

16. The textured plant protein according to claim 15, wherein the first protein source is a wheat protein, barley protein, a rye protein source, a sorghum protein source, a maize protein source, a millet protein source or a rice protein source.

17. The textured plant protein according to claim 16, wherein the first protein source is a wheat protein source.

18. The textured plant protein according to claim 17, wherein the first protein source is a wheat protein concentrate.

19. The textured plant protein according to claim 17, wherein the first protein source is a wheat protein isolate.

20. The textured plant protein according to any one of claims 1 to 19, wherein the second protein source is a dicotyledon protein source.

21. The textured plant protein according to any one of claims 1 to 20, wherein the second protein source is a legume protein source.

22. The textured plant protein according to any one of claims 1 to 21, wherein the second protein source is a soy, pea, chickpea, fava or lupin protein source.

23. The textured plant protein according to claim 22, wherein the second protein source is a soy protein source.

24. The textured plant protein according to claim 23, wherein the second protein source is soy protein concentrate.

25. The textured plant protein of claim 23, wherein the second protein source is soy protein isolate.

26. The textured plant protein according to any one of claims 1 to 20, wherein the second source of protein is a seed protein source.

27. The textured plant protein according to claim 26, wherein the second source of protein is a sunflower seed or rapeseed protein source.

28. The textured plant protein according to any one of claims 1 to 27, wherein the weight ratio of the total amount of protein to the total amount of carbohydrate in the textured plant protein is at least about 1 : 1 by weight.

29. The textured plant protein according to claim 28, wherein the weight ratio of the total amount of protein to the total amount of carbohydrate is from about 1:1 to about 99:1, for example from about 1:1 to about 70:1, for example from about 1:1 to about 50:1, from about 1:1 to about 40:1, from about 1:1 to about 30:1, from about 1:1 to about 20:1, from about 1:1 to about 10:1, from about 1:1 to about 5:1, from about 2:1 to about 5:1, from about 2:1 to about 4:1, from about 3:1 to about 4:1, or from about 3.2:1 to about 3.8:1.

30. The textured plant protein of any one of claims 1 to 29, wherein the textured plant protein has a characteristic akin to meat when rehydrated.

31. The textured plant protein of claim 30, wherein the textured plant protein has a characteristic akin to a whole cut of meat when rehydrated.

32. The textured plant protein of claim 30 or 31, wherein the characteristic comprises one or more of texture, colour, taste, layering, firmness and density.

33. The textured plant protein of any one of claims 1 to 8 or 28 to 32, comprising, on a dry basis:

20 to 80 % by weight of wheat protein concentrate,

0 to 40 % by weight of wheat flour,

0.02 to 0.9 % by weight of soda ash, 5 to 50 % by weight of soy concentrate, and

0 to 50 % by weight of soy flour.

34. The textured plant protein of any one of claims 1 to 33, further comprising a colouring agent.

35. The textured plant protein of claim 34, wherein the colouring agent is a natural colouring agent

36. The textured plant protein of any one of claims 34 to 35, wherein the natural colouring agent has a concentration of up to about 10% in water solution, at an approximately 4:1 colour to water ratio, for example about 8% in water solution, at an approximately 4:1 colour to water ratio.

37. The textured plant protein of any one of claims 34 to 36, wherein the colouring agent renders the textured plant protein a brown colour.

38. The textured plant protein of any one of claims 34 to 37, wherein the colouring agent is burnt sugar powder.

39. The textured plant protein of any one of claims 34 to 38, wherein no further additives are required in order to saturate the colour of the textured plant protein.

40. The textured plant protein of any one of claims 1 to 39, comprising chunks wherein the majority of the chunks of the textured plant protein have a length distribution greater than about 12.5 mm.

41. The textured plant protein of any one of claims 1 to 40, wherein the majority of the extruded chunks of the textured plant protein have a length distribution in the range of from about 15 to about 30 mm and/or a thickness distribution in the range of from about 5 to about 7 mm.

42. The textured plant protein of any one of claims 1 to 39, comprising strips wherein the majority of the extruded strips of the textured plant protein have a length distribution greater than about 40 mm and/or a thickness distribution in the range of from about 10 mm to about 15 mm.

43. The textured plant protein of any one of claims 1 to 42, wherein the textured plant protein has an acidity between pH 6.5 and pH 8.5, for example between pH 7.0 and pH 7.3.

44. The textured plant protein of any one of claims 1 to 43, wherein the textured plant protein has a water absorption index between 1.8 and 2.1.

45. The textured plant protein of any one of claims 1 to 44, wherein the textured plant protein has a neutral to bland cereal-like taste and/or no soy and/or wheat aftertaste.

46. The textured plant protein of any one of claims 1 to 45, further comprising a natural meat flavouring.

47. The textured plant protein of any one of claims 1 to 46, wherein the textured plant protein is in the form of a chunk or strip.

48. The textured plant protein of any one of claims 1 to 47, which is free from any animal or animal-derived ingredients..

49. A food product, beverage product or feedstuff comprising a textured plant protein according to any one of the preceding claims.

50. The food product, beverage product or feedstuff according to claim 49, which is a meat-like product.

51. The food product, beverage product or feedstuff according to claim 50, which is a chicken-like or red meat-like product.

52. The food product, beverage product or feedstuff according to any one of claims 49 to 51, which is free from any animal -derived ingredients.

53. A method for producing a textured plant protein comprising: a) combining one or more first protein sources rich in prolamin and/or glutelin, one or more second protein sources rich in globulin and/or albumin, and a carbohydrate source, wherein the total weight of prolamin and glutelin present is greater than the total weight of globulin and albumin, and b) extruding the mixture obtained in step a) through an extruder so as to produce the textured plant protein.

54. The method according to claim 53, wherein step b) comprises a low moisture extrusion step.

55. The method of claim 53 or 54, wherein the mixture obtained in step a) further comprises one or more further ingredients selected from acidity regulators and natural colouring agents.

56. The method of any one of claims 53 to 55, wherein the mixture obtained in step a) is a dry mixture.

57. The method of any one of claims 53 to 56, wherein the mixture obtained in step a) comprises:

20 to 80 % by weight of wheat concentrate,

0 to 40 % by weight of wheat flour,

0.02 to 0.9 % by weight of soda ash,

5 to 50 % by weight of soy concentrate, and

0 to 50 % by weight of soy flour.

58. The method of any one of claims 53 to 57, wherein prior to step a), the components to be mixed in step a) are blended to a predetermined size.

59. The method of any one of claims 53 to 58, wherein step a) comprises passing the components through a preconditioner.

60. The method of claim 59, wherein the preconditioner mixes the components at 20% HIP mixing intensity, with HIP#1 at 261 +/- 50 rpm, HIP#2 at 420 +/- 50 rpm, and a water flow through rate between 14 +/- 5 and 15.01 +/- 5 kg/hr.

61. The method of any one of claims 53 to 60, wherein inside the extruder the mixture is cut by a knife operating between 99 +/- 100 rpm and 549 +/- 100 rpm, with a flow rate of water through the extruder between 28 +/- 5 and 30 +/- 5 kg/hr.

62. The method of claim 61, wherein the knife cuts the textured plant protein non-homogenously such that, when rehydrated, the textured plant protein has an outer surface substantially similar in appearance to that of meat.

63. The method of any one of claims 53 to 62, wherein during step b), the mixture passes through a plurality of temperature zones, each of the temperature zones having a distinct temperature.

64. The method of any one of claims 53 to 63, wherein during step b), the mixture undergoes a twin-screw low moisture extrusion process.

65. The method of any one of claims 53 to 64, wherein the method further comprises verifying the texture of the extruded proteins; passing the extruded proteins through a die, insert and/or adapter; and milling the extruded proteins.

66. The method of claim 65, wherein the method further comprises drying the milled extruded proteins; and verifying a moisture content of the extruded proteins complies with a predetermined moisture level.

67. The method of any one of claims 53 to 66, wherein the extruded textured plant protein has a density between 190 +/- 50 kg/m3 and 260 +/- 50 kg/m3.

68. A textured plant protein obtained by a method according to any one of claims 53 to 67.