WO2024009087A1

WO2024009087A1 - Foodstuff with first regions and second regions and process for producing that foodstuff

Info

Publication number: WO2024009087A1
Application number: PCT/GB2023/051767
Authority: WO
Inventors: Linda Christina PRAVINATA; Elise Anny Morgane MARTIN; Mark Richard WHITNALL; Stuart Dudley John HENSHALL
Original assignee: Marlow Foods Limited
Priority date: 2022-07-08
Filing date: 2023-07-05
Publication date: 2024-01-11
Also published as: GB2620447A; GB202210086D0

Abstract

Foodstuff comprising: • (i) a first composition which defines first regions of the foodstuff; • (ii) a second composition which defines second regions of the foodstuff; wherein said first and second compositions are not homogenously mixed and/or define, at least in part, a heterogenous mixture, and process for making such foodstuff.

Description

FOODSTUFF WITH FIRST REGIONS AND SECOND REGIONS AND PROCESS FOR PRODUCING THAT FOODSTUFF

This invention relates to a foodstuff and particularly, although not exclusively, relates to a foodstuff which is a meat-substitute. Preferred embodiments relate to meat-free and/or vegan deli meats.

Deli meats (also known as lunch meats, cold cuts, luncheon meats and sliced meats) are very well-known products which may be prepared from meat (i.e. animal flesh). In addition, vegetarian or vegan deli meats are available which aim to mimic the properties of meatcontaining (ie animal flesh-containing) deli meats, for example in terms of texture, appearance, sensory and flavour delivery characteristics.

US 2019/0223485 (Marlow Foods Limited) describes the preparation of both vegetarian and vegan deli meats. The vegetarian foodstuff comprises mycoprotein paste (which comprise a filamentous fungus) and egg albumin which are mixed, together with other ingredients including flavour. The mixture is filled into chub sausage casings and steamed at 100°C to set the egg albumin, followed by blast freezing for 2 hours. Thereafter, the product needs to be texturized which involves storage of the product in a cold store at -21 °C for one week. Subsequently, the product is defrosted and sliced to define the vegetarian deli meat.

The vegan foodstuff described in US2019/0223485A primarily comprises mycoprotein paste and agar powder which are mixed along with other ingredients, for example, potato protein and flavours. The mixture is filled into chub sausage casings and cooked, blast frozen, texturized, defrosted and sliced as described for the vegetarian product.

Both the vegetarian and vegan products described have been successfully commercialized. However, there are certain problems associated with the products. Firstly, the appearance of the products is a relatively poor mimic of meat-containing (ie animal flesh-containing) deli meats. In particular, the colour of the products may be relatively monotone. In some cases, recipes may include added particulate ingredients, intended to mimic fat inclusions found in meat; however, the effect achieved by use of such ingredients tends to be relatively poor and artificial looking.

It is challenging to produce meat-free deli meats due to a wide range of competing requirements. It is an object of the present invention to address this problem.

It is an object of the invention to produce vegan deli-meats which are improved over those disclosed in US2019/0223485A.

According to a first aspect of the invention, there is provided a foodstuff comprising:

(i) a first composition which defines first regions of the foodstuff;

(ii) a second composition which defines second regions of the foodstuff; wherein said first and second compositions are not homogenously mixed and/or define, at least in part, a heterogenous mixture.

Whether, in a foodstuff, a first and second composition are not homogenously mixed and/or define at least part of a heterogenous mixture, may be assessed visually. For example, the foodstuff may mimic meat by including darker regions and lighter regions, the latter suitably representing fatty regions of the foodstuff. Where the foodstuff is a beef-like foodstuff, it may include a major surface area/volume of red/brown regions interspersed with lighter, for example, white, regions which represent areas of fat. Advantageously, a foodstuff as described may be assessed as described in Test 1 and/or Example 10 to confirm it includes first and second compositions which are not homogenously mixed and/or wherein first and second compositions define at least part of a heterogenous mixture. When following the procedure of Test 1 and/or Example 10, there is a bimodal colour profile (e..g as per Figure 2), which is taken to confirm the first and second compositions are not homogenously mixed and/or define at least part of a heterogenous mixture. As will be seen in Figure 2, the prior art foodstuff includes a single peak which extends higher but is narrower than the bimodal peak of the foodstuff in accordance with the preferred embodiment described.

Characteristics of the foodstuff may be quantified as described in Example 11. Preferably, said foodstuff has a Full Width at Half Maximum (FWHM) as referred to in Example 11 of greater than 15, preferably greater than 25, more preferably greater than 30. The FWHM may be less than 50 or less than 40.

Preferably, said foodstuff has a y_max, as referred to in Example 11 , of less than 25000, preferably less than 20000; and preferably greater than 5000.

In said foodstuff, a ratio (A) may be defined as the wt% of said first composition divided by the wt% of said second composition. Suitably, ratio (A) is greater than 1.0, preferably greater than 1.4 or 1.8. Said ratio may be less than 10.0, preferably less than 8.0, more preferably less than 6.0, especially less than 5.0. Preferably said ratio is in the range 1.1 to 10, more preferably in the range 1 .4 to 6.0.

When said foodstuff represents chicken, said ratio (A) may be in the range 1.1 to 3.0, preferably in the range 1 .4 to 2.4.

When said foodstuff represents ham, said ratio (A) may be in the range 1.5 to 4.5, preferably in the range 1 .8 to 3.8. When said foodstuff represents beef, said ratio (A) may be in the range 1.7 to 8.0, preferably in the range 2.5 to 6.5, especially in the range 3.0 to 5.5.

The sum of the wt% of said first composition and said second composition in said foodstuff may be at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt%.

Said first composition may comprise: a first proteinaceous material; and gluten.

Unless otherwise stated herein, the amount of first proteinaceous material is on a dry matter basis. Unless otherwise stated herein, the amount of gluten is on a dry matter basis.

Said first proteinaceous material may include at least 35wt%, preferably at least 40wt%, protein on a dry matter basis. Said first proteinaceous material may include less than 65wt%, preferably less than 60wt%, protein on a dry matter basis.

Said first proteinaceous material may include at least 10wt%, preferably at least 15wt%, dietary fibre on a dry matter basis. Said first proteinaceous material may include less than 30wt%, preferably less than 23wt%, dietary fibre on a dry matter basis.

Said first proteinaceous material may include at least 4wt%, preferably at least 7wt%, fat on a dry matter basis. Said first proteinaceous material may include less than 20wt%, preferably less than 10wt%, fat on a dry matter basis.

Said first proteinaceous material may comprise filaments. Said filaments may have lengths of less than 1000 pm, preferably less than 800pm. Said filaments may have a length greater than 50pm. Preferably, fewer than 5wt%, preferably substantially no, filaments of said first proteinaceous material have lengths of greater than 5000pm; and preferably fewer than 5wt%, preferably substantially no filaments have lengths of greater than 2500pm. Preferably, values for the number average of the lengths of said filaments are also as stated above. Thus, the number average of the lengths of said filaments may be in the range 50pm to 1000 pm, preferably in the range 50pm to 500pm.

Said first proteinaceous material may comprise filaments having diameters of less than 20pm, preferably less than 10pm, more preferably 5pm or less. Said filaments may have diameters greater than 1 pm, preferably greater than 2pm. Preferably, values for the number average of said diameters of said filaments are also as stated above. Thus, the number average of said diameters of said filaments are preferably in the range 1 pm to 20pm.

Said first proteinaceous material may comprise filaments having an aspect ratio (length/diameter) of less than 1000, preferably less than 750, more preferably less than 500, especially of 250 or less. The aspect ratio may be greater than 10, preferably greater than 40, more preferably greater than 70. Preferably, values for the average aspect ratio of said filaments (i.e. the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments are also as stated above. Thus, the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments is preferably in the range 10 to 1000, more preferably in the range 40 to 250.

Preferably, said first proteinaceous material is defined by filaments of a filamentous fungus. Said filamentous fungus preferably comprises fungal mycelia and suitably at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt% of said first proteinaceous material comprise fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said first proteinaceous material preferably comprise a filamentous fungus of a type which does not produce fruiting bodies.

Said filamentous fungus preferably comprises fungus selected from fungi imperfecti.

Preferably, said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, VA.).

Preferably, said filamentous fungus is non-viable. Preferably, said filamentous fungus has been treated to lower the level of RNA which it contains. Thus, the level of RNA in said filamentous fungus is preferably less than the level in an identical fungus when in a viable state. The level of RNA in the filamentous fungus is preferably less than 2 wt% on a dry matter basis.

Said gluten is preferably such that when 25wt% thereof is fully dispersed by mixing with 75wt% of water at 25°C, and then left for 1 hour at the same temperature, the viscosity of the mixture increases, for example by at least 25%, so the gluten develops a texture.

Preferably said gluten is a wheat gluten, more preferably vital wheat gluten.

Said first composition suitably includes at least 2.0 wt%, preferably at least 4.0 wt%, more preferably at least 6.0 wt% of said first proteinaceous material on a dry matter basis. Said first composition may include less than 30 wt%, suitably less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, especially less than 8 wt%, of said first proteinaceous material on a dry matter basis.

Said first composition suitably includes at least 15wt%, preferably at least 20 wt%, more preferably at least 22 wt%, especially at least 24 wt% of gluten. Said first composition may include less than 49 wt%, preferably less than 40 wt%, more preferably less than 30 wt%, especially less than 28 wt% of gluten. Said first composition may include 15 to 40 wt%, preferably 20 to 30 wt% gluten.

In said first composition, suitably, a ratio defined as the weight of gluten divided by the weight of said proteinaceous material is greater than 1.0, preferably is greater than 2.0, more preferably is greater than 3.0 and, especially, is greater than 3.4. The ratio may be less than 15.0, preferably less than 9.0, more preferably less than 6.0, especially less than 5.0.

Unless otherwise stated or clear from the context, a reference to the amount of water in a foodstuff or composition refers to the total water content in the foodstuff or composition irrespective of its origin.

Said first composition may include at least 30 wt%, preferably at least 40 wt%, more preferably at least 43 wt% of water. The amount of water in said first composition may be less than 60 wt%, preferably less than 55 wt%, more preferably less than 50 wt%.

In said first composition, suitably, a ratio defined as the weight of gluten divided by the weight of water is greater than 0.33, preferably is greater than 0.40, more preferably is greater than 0.45 and, especially, is greater than 0.50. The ratio may be less than 1.0, preferably less than 0.85, more preferably less than 0.70, especially less than 0.60.

In said first composition, suitably, a ratio defined as the weight of said proteinaceous material divided by the weight ofwater is greater than 0.05, preferably is greater than 0.10, more preferably is greater than 0.12. The ratio may be less than 0.25, preferably less than 0.20, more preferably less than 0.18, especially less than 0.16.

Preferably, in said first composition, the sum of the wt% of said proteinaceous material, gluten and water is at least 60 wt%, preferably at least 70 wt%, more preferably at least 77 wt%. Said sum may be less than 90 wt%, preferably less than 85 wt%.

Said second composition may comprise: a first proteinaceous material; and gluten.

Said first proteinaceous material of said second composition may have any feature of the first proteinaceous material of the first composition. Thus, preferably, said first proteinaceous material is defined by filaments of a filamentous fungus, wherein said filamentous fungus preferably comprises fungus selected from fungi imperfecti. Preferably, said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5.

Said first proteinaceous material in said first composition is preferably substantially identical to the first proteinaceous material in the second composition, although different amounts of the first proteinaceous materials may be included in respective first and second compositions.

Said gluten of said second composition may have any feature of the gluten of the first composition. Thus, preferably it is such that when 25wt% thereof is fully dispersed by mixing with 75wt% of water at 25°C, and then left for 1 hour at the same temperature, the viscosity of the mixture increases, for example by at least 25%, so the gluten develops a texture. Preferably, in said second composition, said gluten is a wheat gluten, more preferably vital wheat gluten.

Said gluten in said first composition is preferably substantially identical to the gluten in the second composition, although different amounts of gluten may be included in said first and second compositions.

Said second composition suitably includes at least 2.0 wt%, preferably at least 4.0 wt%, more preferably at least 6.0 wt% of said first proteinaceous material on a dry matter basis. Said second composition may include less than 30 wt%, suitably less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, especially less than 8 wt%, of said first proteinaceous material on a dry matter basis.

Said second composition suitably includes at least 15wt%, preferably at least 20 wt%, more preferably at least 22 wt%, especially at least 24 wt% of gluten. Said second composition may include less than 49 wt%, preferably less than 40 wt%, more preferably less than 30 wt%, especially less than 28 wt% of gluten. Said second composition may include 15 to 40 wt%, preferably 20 to 30 wt% gluten.

In said second composition, suitably, a ratio defined as the weight of gluten divided by the weight of said proteinaceous material is greater than 1.0, preferably is greater than 2.0, more preferably is greater than 3.0 and, especially, is greater than 3.4. The ratio may be less than 15.0, preferably less than 9.0, more preferably less than 6.0, especially less than 5.0.

Said second composition may include at least 30 wt%, preferably at least 40 wt%, more preferably at least 43 wt% of water. The amount of water in said second composition may be less than 60 wt%, preferably less than 55 wt%, more preferably less than 50 wt%.

In said second composition, suitably, a ratio defined as the weight of gluten divided by the weight of water is greater than 0.33, preferably is greater than 0.40, more preferably is greater than 0.45 and, especially, is greater than 0.50. The ratio may be less than 1.0, preferably less than 0.85, more preferably less than 0.70, especially less than 0.60.

In said second composition, suitably, a ratio defined as the weight of said proteinaceous material divided by the weight ofwater is greater than 0.05, preferably is greater than 0.10, more preferably is greater than 0.12. The ratio may be less than 0.25, preferably less than 0.20, more preferably less than 0.18, especially less than 0.16.

Preferably, in said second composition, the sum of the wt% of said proteinaceous material, gluten and water is at least 60 wt%, preferably at least 70 wt%, more preferably at least 77 wt%. Said sum may be less than 90 wt%, preferably less than 85 wt%.

Said first and second compositions are preferably different. Said first composition may be darker in colour compared to the first composition. For example, the L* (on CIELAB color space basis) of the second composition may be higher (eg by at least one or at least five L* units) than the L* of the first composition. When said foodstuff represents chicken, the difference in L* of the first and second compositions may be relatively small (eg less than 5 units). When said foodstuff represents ham, the difference in L* of the first and second compositions may be higher (eg more than 2 or 5 units). When said foodstuff represents beef, the difference in L* of the first and second compositions may be even higher (eg more than 3 or 6 units).

Said foodstuff (which suitably comprises said first and second compositions as described) may include one or a plurality of oils. The sum of the wt% of oils in said foodstuff may be at least 2 wt%, preferably at least 4 wt%, more preferably at least 5 wt%. Said sum may be less than 10 wt% or less than 8 wt%. Said foodstuff may include a vegetable oil. Said foodstuff may include an oil selected from sunflower oil and thyme oil.

Said foodstuff suitably includes one or more starches. The sum of the wt% of starches in said foodstuff may be at least 0.5 wt%, preferably at least 1 .0 wt% or at least 2.0 wt%. Said sum may be less than 7.0 wt%, preferably less than 5.0 wt%, more preferably less than 4.0 wt%. Said foodstuff may include one or a plurality of starches which are high in amylopectin. For example, one or a plurality of starches may include greater than 70 wt%, or greater than 80 wt% or greater than 85 wt% of amylopectin. Said one or a plurality of starches may be low in amylose. For example, said one or a plurality of starches may include less than 5 wt% or less than 3 wt% of amylose. Said foodstuff preferably includes one or a plurality of waxy starches. Said foodstuff may include a starch which is vegetable-derived and/or is preferably selected from rice starch and tapioca starch.

Said foodstuff may include different starches for example both rice starch and tapioca starch.

In addition to said first proteinaceous material which may comprise filaments, said foodstuff may include a fibrous material. Said foodstuff may include at least 1 .0 wt%, preferably at least 2.0 wt% of said fibrous material; and may include less than 5.0 wt%, preferably less than 4.0 wt% or less than 3.0 wt%, of said fibrous material.

Said fibrous material may be a polysaccharide-based fibrous material. It may include indigestible polysaccharide. It may be arranged to supply dietary fibre. Preferably, said fibrous material is bamboo fibre.

Said foodstuff preferably has a pH of less than 6.

Said foodstuff may include greater than 1000 mg/kg of acetic acid, preferably greater than 2000 mg/kg of acetic acid. The amount of acetic acid may be less than 8000 mg/kg or less than 6500 mg/kg.

Said foodstuff may include other acids. It may include one or more acids selected from citric, lactic, carnosic and rosminic. The sum of the amount of acids other than acetic acid may be at least 200 mg/kg of said foodstuff, preferably at least 400 mg/kg; and may be less than 2000 mg/kg or less than 1000 mg/kg.

Said foodstuff may include at least 3000 mg/kg, preferably at least 5000 mg/kg of acids; and may include less than 10000 mg/kg, preferably less than 8000 mg/kg of acids.

The amount and selection of acids as described suitably contributes to the foodstuff having an improved and/or relatively long shelf life, for example of more from 20 days, suitably when chilled at T < 8°C as stated by The Food Safety (Temperature Control) Regulations 1995 (or the Food Hygiene Regulations 2006). Said foodstuff may include one or more flavourants and/or colourants. For example, the sum of the wt% of flavourants and colourants in the foodstuff may be at least 1 .0 wt%, preferably at least 2.0 wt%. Said sum may be less than 5.0 wt%, or less than 3.5 wt%.

Said foodstuff preferably includes less than 0.5wt%, preferably less than 0.1wt%, especially less than 0.01 wt% edible hydrocolloid. Said foodstuff preferably includes less than 0.5wt%, preferably less than 0.1 wt%, especially less than 0.01 wt% agar.

Said foodstuff preferably includes 0 wt% of egg albumin.

Said foodstuff preferably includes 0 wt% of ingredients of animal origin.

Said foodstuff is preferably suitable for vegans.

Said foodstuff is preferably a meat-substitute which suitably includes no meat.

Said foodstuff preferably comprises a sliced product. Said foodstuff preferably comprises a multiplicity of slices. The slices preferably have substantially identical compositions. The slices preferably have substantially identical thicknesses which may be less than 2mm, preferably less than 1 mm; and may be at least 0.1 mm. The slices preferably have a substantially identical cross- sectional shape.

Said foodstuff is preferably provided in a package. For example, at least 2 slices (and suitably less than 25 slices) may be provided in said package. The package may be arranged to restrict passage of oxygen to the foodstuff therein. Said package may comprise an oxygen barrier material. Said package may comprise a plastics packaging material.

Said foodstuff is preferably the only foodstuff contained in the package.

According to a second aspect of the invention, there is provided a process for making a foodstuff, for example as described in the first aspect, said process comprising:

(i) selecting a first composition;

(ii) selecting a second composition;

(iii) mixing the first and second compositions to produce a foodstuff wherein said first and second compositions are not homogenously mixed and/or define, at least in part, a heterogenous mixture. The method may comprise contacting said first composition and said second composition and controlling the mixing of the compositions to produce a heterogenous mixture.

The process is suitably controlled to produce a foodstuff as described in the first aspect.

The process may comprise making said first composition which may be made in a process which comprises mixing a first proteinaceous material and gluten (for example, vital wheat gluten) wherein, suitably, said first composition includes at least 15 wt% of said gluten on a dry matter basis.

Said first composition may have any feature of the first composition of the first aspect. Said first proteinaceous material may have any feature of the first proteinaceous material of the first aspect. Said gluten may have any feature of the gluten of the first aspect.

Prior to step (i), and suitably as part of the preparation of said first composition, a biomass comprising first proteinaceous material is suitably selected. Said biomass may be in the form of a paste. Said biomass may include 20 - 30 wt%, (preferably 22 - 26 wt%) of first proteinaceous material on a dry matter basis and 70 - 80 wt%, (preferably 74 to 78 wt%) of water.

Said process may include contacting the first proteinaceous material with one or more other ingredients, suitably with mixing.

Said process may include contacting the first proteinaceous material with one or a plurality of oils as described in the first aspect.

Said process may include contacting the first proteinaceous material with one or a plurality of starches as described in the first aspect.

Said process may include contacting the first proteinaceous material with rice starch and/or tapioca starch.

Said process may include contacting the first proteinaceous material with a fibrous material as described in the first aspect. Said fibrous material may be a polysaccharide-based fibrous material. It may include indigestible polysaccharide. It may be arranged to supply dietary fibre. Preferably, said fibrous material is bamboo fibre.

Said process may include contacting the first proteinaceous material with one or more acids as described according to the first aspect, for example selected from citric, lactic, carnosic and rosminic. Said process may include contacting the first proteinaceous material with one or more flavourants and/or colourants as described according to the first aspect.

Said second composition may be made in a process which comprises mixing a first proteinaceous material and gluten (for example, vital wheat gluten) wherein, suitably, said second composition includes at least 15 wt% of said gluten on a dry matter basis.

Said second composition may have any feature of the second composition of the first aspect. Said first proteinaceous material may have any feature of the first proteinaceous material of the first aspect. Said gluten may have any feature of the gluten of the first aspect.

Said process may include contacting the first proteinaceous material with one or more acids as described according to the first aspect, for example selected from citric, lactic, carnosic and rosminic. Said process for producing the second composition may include contacting the first proteinaceous material with one or more flavourants and/or colourants as described according to the first aspect.

Said process of the second aspect may include, after preparation of a mixture of said first and second compositions, introducing said mixture into a receptacle or mould, suitably to form said mixture into a predetermined shape. The receptacle is preferably elongate and suitably has a substantially contact cross-section along its extent, e.g. along at least 80% of its length. Said receptacle may be tubular. It may comprise a tubular casing.

With said mixture in said receptacle, said mixture is preferably subjected to an elevated temperature (e.g. greater than 50°C and preferably in the range 70 - 100°C), for example to cook the mixture. In the process, said mixture may be subjected to said temperature for at least 10 minutes and preferably less than 120 minutes. More preferably, it is subjected to said temperature for 15 to 120 minutes.

Subsequent to said cooking step, said mixture may be subjected to a reduced temperature of less than 0°C, preferably less than -4°C, more preferably less than -15°C. It may be subjected to a temperature in the range -4°C to -25°C, for example in the range -15°C to -25°C. As a result, said mixture may be frozen. Said reduced temperature step is not required to texturize the mixture; it is simply convenient to freeze the mixture prior to subsequent processing. In fact, the mixture could go straight to subsequent processing without freezing. Avoiding the need to freeze texturize is advantageous (and is believed to be as a result of the combination of ingredients used). For example, when freeze texturization must be used as in the prior art, inconsistent freeze texturization throughout a mass can affect the rheology of the mixture and its sliceability. Advantageously, mixtures as described can be sliced consistently to produce wafer thin slices with little or no waste.

Thus, said process suitably comprises fragmenting, for example slicing, suitably to define a multiplicity of substantially identical slices. Prior to fragmentation (e.g. slicing), said mixture is suitably removed from said receptacle.

After fragmentation (e.g. slicing) said mixture (which suitably has any feature of the foodstuff of the first aspect) is preferably packaged. After packaging, it may be refrigerated (e.g. held at a temperature in the range 0 to 5°C).

Any feature of any aspect of any invention described herein may be combined with any feature of any other invention described herein mutatis mutandis. Specific embodiments of the invention will now be described, by way of example, with reference to the accompanying figures in which:

Figures 1a and 1 b include a schematic diagram showing stages in preparation of a foodstuff; and

Figure 2 is a graph providing a colour profile of ham or ham-like products with pixel count on the y-axis and dark to light intensity on the x-axis.

The following materials are referred to herein:

Mycoprotein paste -Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md. 20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in W096/21362 and W095/23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 400-750 m length, 3-5pm in diameter and a branching frequency of 2-3 tips per hyphal length.

Savoury base -a commercially-available blend of yeast extracts, herbs, spices and vegetable powders;

Pink pigment- a commercially-available anthocyanin pigment derived from sweet potato and carrot;

Starch A - a commercially-available potato-based functional native starch designed as a water binder and texturiser for meat systems;

Waxy Rice starch - a commercially-available rice starch, high in amylopectin and low in amylose (<2% amylose);

Bamboo fibre - a commercially-available bamboo fibre having average lengths of about 400 microns to mimic the hyphae length of the mycoprotein paste;

Ham flavour - a commercially-available natural, vegan flavouring designed for savoury applications; Pork flavour - a commercially-available natural, vegan flavouring designed for savoury applications;

Rosemary extract - a rosemary extract, high in carnosic acid and rosmarinic acid (2 to 8%);

Tapioca starch - a commercially-available native tapioca starch;

Pregel starch [Lumina 650] - a functional, clean label, agglomerated cold water swelling waxy maize starch;

Thyme oil - thyme oil infused in sunflower oil;

Basil extract (powder or liquid) - Cultured basil extract including organic acids such as sorbate and acetate;

Pork paste liquid - a commercially-available natural, vegan flavouring designed for savoury applications;

Vital wheat gluten - a commercially-available Vital wheat gluten with > 70% protein content;

Chicken long boiled -a commercially-available natural, vegan flavouring designed for savoury applications.

The following tests and assessments are referred to herein.

Test 1 - Colour profile of sliced product

A_16x16x16 inches portable Photo Studio Box Folding Shooting Tent Kit by Heorryn equipped with 126 LED Lights (12000 Lumens) was used, along with a Samsung SIOPIus camera with specifications of 12MP triple lenses shooter with 1/2.55 inch sensory, Dual Pixel Phase Detection AF and maximum aperture of f/1.5. Image analysis is performed using a free available public software called Imaged.

Colour profiles were produced as follows on meat (and meat-like) products:

(i) Multiple slices of each product were randomly selected and placed in the light box with a controlled light setting (medium) with a grey background. All relevant samples were laid out within the same frame. All results were taken from the same capture to ensure the samples are exposed at the same light setting and working distance. Working distance is the distance from the camera to the sample and is the height of the light box (i.e. 16 inches height). The lightbox was equipped with dimmable brightness, with controllable knob from low to high. The brightness was adjusted to medium setting (centre, ca. 6000 lumens) because high brightness leads to higher colour contrast and low brightness will reflect lower colour intensity. Grey was selected as the background colour because it provides the most representative reference, compared to the naked eye.

(ii) Images were exported to Imaged software with no colour nor contrast/brightness adjustment made to the images. Once exported, a circle-element was applied to cover each slice to ensure background colour was not included in the analysis.

(Hi) A graph providing a colour profile of sliced products is produced by the software, with pixel count on the y-axis and dark to light intensity on the x-axis.

Test 2 - Sensory Analysis

A panel was assembled in accordance withJSO 8586:2012(E) (Corrected version 2014-06-15) and trained to undertake a range of sensory tests on selected foodstuffs.

Test 3 - Shelf-life

This was assessed using an industry accepted test involving chilling at T < 8°C as described in The Food Safety (Temperature Control) Regulations 1995 (or the Food Hygiene Regulations 2006).

Example 1 - General procedure for producing foodstuffs

Referring to Figure 1 , a foodstuff 2 is produced following a series of steps as follows:

(i) As per box 4, wet ingredients are selected and blended to produce a mixture (a). The wet ingredients may comprise, for example, mycoprotein paste, water, oils (e.g., sunflower oil and thyme oil) and flavours. A stable oil-in-water emulsion may be produced.

(ii) As per box 6, dry ingredients are selected and blended to produce mixture (b). The dry ingredients may comprise, for example, salt, flavourings, starches, fibre (e.g., bamboo fibre) and preservatives.

(iii) Mixtures (a) and (b) are blended as per box 8 which may be a slurry. (iv) As per box 10, vital wheat gluten is mixed with mixture (e), as a thickener. The mixture develops into a dough (Dough 1 ) as per box 12, during the mixing step after the gluten addition. The texture of the dough is dictated by the mixing time/energy added by the mixer and other ingredients present that can promote or interfere with the gluten development. As a result, there may be different optimum mixing times for different recipes. In addition, the gluten needs to be mixed into the wet slurry very quickly and fully dispersed within the mix before the gluten starts to develop, thereby to avoid unmixed lumps of gluten. A preferred mixer is a ribbon/spiral mixer. The process is operated so the Dough 1 produced is relatively thick but is not too elastic as to detrimentally affect downstream processing (eg slicing). Properties of the dough may be analysed by backwards extrusion.

(v) As per box 14, wet ingredients are selected and blended to produce a mixture (c). The wet ingredients may comprise, for example, mycoprotein paste, water, oils (e.g., sunflower oil and thyme oil) and flavours. A stable oil-in-water emulsion may be produced.

(vi) As per box 16, dry ingredients are selected and blended to produce mixture (d). The dry ingredients may comprise, for example, salt, flavourings, starches, fibre (e.g., bamboo fibre) and preservatives.

(vii) Mixtures (c) and (d) are blended as per box 18 which may be a slurry.

(viii) As per box 20, vital wheat gluten is mixed with mixture (f), as a thickener. A thick slurry or dough-like material (Dough 2) develops as per box 22. Whilst the process discussion under point (iv) is relevant, Dough 2 is produced to have a lower viscosity than Dough 1 .

(ix) As per box 24, Dough 1 and Dough 2 are mixed in predetermined proportions. If gelled water is used, then it is also mixed with the doughs at this stage as per box 28. If, on the other hand, Doughs 1 and/or 2 include a Pregel (ie pre-gelled) starch, no gelled water needs to be introduced.

In any case, the doughs are not mixed to homogeneity. The doughs are formulated to have different colours. One dough may be white/yellow, the other may have a stronger pink or brown, meat-like (e.g., chicken, ham or beef-like) colour. The dough with the strong colour is included in the mixture at a higher amount (e.g., the ratio of the stronger coloured dough to the white/yellow dough may be in the range 80:20 to 65:35.

(x) After mixing, the mixture is filled into chub sausage casings using a manual sausage filler as per box 30. (xi) The chubs are then cooked by steaming at 95 to 98°C so the product is held at a temperature of at least 90°C for at least 10 minutes (box 32).

(xii) Next, the product is rapidly cooled using a standard water shower comprising iced water to reduce the core temperature of the product to less than 20° C.

(xiii) The chubs are then frozen in a blast freezer to -5 to -10°C and stored at -18°C until needed (box 34). (This is not a freeze texturization step, but simply to allow storage of the product).

(xiv) When needed, the chubs are defrosted (box 35) to a predetermined temperature and sliced (box 36) with the temperature at of the product at a temperature of just less than 0°C, optionally (and advantageously) to produce wafer thin slices. Slices may be about 1.5 mm in general, although wafer thin slices of about 0.7 mm can be produced.

By virtue of the ratio and the fact the doughs are not mixed to homogeneity, the sliced foodstuff 2 resembles meat comprising a majority of regions comprising the stronger-coloured dough, with other regions which are white/yellow and resemble fat areas as found in meats. Overall, visually, the foodstuff 2 has a marbled appearance which closely mimics meat (e.g., chicken, ham or beef as applicable).

Example 2 - Production of ham-like vegan foodstuff

Following the general procedure described in Example 1 , a ham-like vegan foodstuff was prepared. In the procedure, Doughs 1 and 2 were prepared with the composition detailed in the table below. In addition, as per Example 1 , stage (ix), gelled water was used (rather than pregelled starch) as detailed in the second table below. The doughs were mixed in the ratio of Dough 1 : Dough 2 = 69.8 : 30.2, along with the gelled water. The process is described in further detail below.

The wet (W) ingredients for Dough 1 were selected and blended for about 150 seconds to produce a homogenous Dough 1 wet pre-mix. The dry (D) ingredients were selected and blended for about 150 seconds to produce a Dough 1 dry pre-mix. Then, the Dough 1 wet pre-mix was blended with the Dough 1 dry pre-mix, with mixing for about 150 seconds. Next, the vital wheat gluten was added and mixed for a time of about 3.5 minutes to produce a whiteish thick slurry.

The wet (W) ingredients for Dough 2 were selected and blended for about 150 seconds to produce a homogenous Dough 2 wet pre-mix. The dry (D) ingredients were selected and blended for about 150 seconds to produce a Dough 2 dry pre-mix. Then, the Dough 2 wet pre-mix was blended with the Dough 2 dry pre-mix, with mixing for about 150 seconds. Next, the vital wheat gluten was added and mixed for a time of about 3.5 minutes to produce a whiteish thick slurry.

Next, Dough 1 and Dough 2 were mixed together with the gelled water. Dough 2 which is generally white is added to the mix on top of reddish Dough 1 . Mixing is controlled so as not to over-homogenise but to produce a marbled effect, with reddish Dough 1 representing meat-flesh with whiteish Dough 2 representing veins of fat so the combination represents ham.

The mixture of Dough 1 and Dough 2 produced was then treated as described in Example 1 , steps (x) to (xiv).

Example 3 - Production of chicken-like vegan foodstuff

Following the general procedure described in Example 1 , a chicken-like vegan foodstuff was prepared. In the procedure, Doughs 1 and 2 were prepared with the composition detailed in the table below. In addition, as per Example 1 , stage (ix), gelled water was used (rather than pregelled starch) as detailed in the table below. The doughs were mixed in the ratio of Dough 1 : Dough 2 = 69.8 : 30.2, along with the gelled water. The process is described in further detail below.

Next, Dough 1 and Dough 2 were mixed together with the gelled water. Dough 2 which is generally white is added to the mix on darker Dough 1 . Mixing is controlled so as not to overhomogenise but to produce a marbled effect, with darker Dough 1 representing meat-flesh with whiteish Dough 2 representing veins of fat so the combination represents chicken.

Example 4 - Production of ham-like vegan foodstuff

Following the procedure described in Example 1 , a ham-like vegan foodstuff was prepared. In the procedure, Doughs 1 and 2 were prepared with the composition detailed in the table below. The doughs were mixed in the ratio of Dough 1 : Dough 2 = 69.8 : 30.2. Gelled water was not used in this example since Dough 2 included both tapioca starch and pregel starch. The process is described in further detail below.

The procedure described in Examples 2 and 3 was generally followed except that gelled water was not used - Doughs 1 and 2 were simply mixed as per box 24 (Figure 1).

Example 5 - Production of beef-like vegan foodstuff

Following the procedure described in Example 1 , a beef-like vegan foodstuff was prepared. In the procedure, Doughs 1 and 2 were prepared with the composition detailed in the table below. The doughs were mixed in the ratio of Dough 1 : Dough 2 = 69.8 : 30.2. Gelled water was not used in this example since Dough 2 included both tapioca starch and pregel starch. The process is described in further detail below.

The procedure described in Examples 2 and 3 was generally followed except that gelled water was not used - Doughs 1 and 2 were simply mixed as per box 24 (Figure 1 ).

Example 6 - Production of chicken-like vegan foodstuff

Following the procedure described in Example 1 , a chicken-like vegan foodstuff was prepared. In the procedure, Doughs 1 and 2 were prepared with the composition detailed in the table below. The doughs were mixed in the ratio of Dough 1 : Dough 2 = 69.8 : 30.2. Gelled water was not used in this example since Dough 2 included both tapioca starch and pregel starch. The process is described in further detail below.

Example 7 (comparative) - Preparation of egg albumin-based sliced, cold, meat-free (but meat-like), chicken-flavoured product

Mycoprotein paste was weighed into a mixing bowl of a food mixer and water was added, prior to mixing for about 1 minute. Then, all the dry ingredients to be included, namely chicken flavour, egg albumin and acidulant were added and mixed for a few minutes. Periodically, mixing was stopped to redistribute materials that were stood away from the impeller. Mixing was continued in order to achieve an even distribution of all ingredients within the mix. Once achieved, mixing was stopped and the material was filled into chub sausage casings using a manual sausage filler. Chubs were then transferred into a steamer and cooked at 100°C for about 25 minutes to set the egg albumin. After steaming, the cooked chub was transferred to a blast freezer and left to freeze for around 120 minutes. The frozen chub was then located inside a marked sample bag, transferred into a cold store and held there at -21 °C for around a week before defrosting for evaluation.

The aforementioned method has been used to prepare a commercially-available QUORN (Trade Mark) chicken-flavoured delicatessen (meat-free) product.

Example 8 (comparative)- Preparation of agar-based, sliced, cold, meat-free (but meatlike), vegan, chicken flavoured product.

Following the procedure described in Example 7, an agar-based product was made as a vegan version of the commercial product of Example 7. A summary of the recipe is provided in the table below.

Example 9 - Comparison of texture of sliced products

A film support rig was used to analyse texture of equivalent sliced products of examples 6, 7, 8 and commercially available Tesco™ chicken slices. It was found that the sliced product of example 6 had an excellent texture compared to the textures of the comparative examples 7 and 8. The sliced product of example 6 also exhibited less variation in texture between samples, compared to the Tesco chicken slices which were found to be highly variable and in some cases the slices fell apart. It was concluded that the example 6 product was superior over the other products tested.

Example 10 - Colour profile of sliced products

Using the procedure referred to in Test 1 , the product of example 2 was compared with a current commercially available mycoprotein based vegan ham, as described in Example 3 of WO2018002587 and with a commercially-available Tesco sliced ham product. Results are provided in figure 2. It will be noted from the figure that the example 2 product has a bimodal colour profile, as does the meat-based Tesco product. However, the current commercially available mycoprotein based product (referred to as “COMP”) has a single peak. It is clear that the product of example 2 more closely resembles the meat-based Tesco product and is visually significantly superior over the current commercially available ham.

Example 11 - Quantifying differences in colour profiles

The colour profiles of Figure 2, produced using the Imaged software, may be further analysed to yield quantitative data which illustrates a marbling effect produced using preferred embodiments of the invention. The marbling effect may be evidenced by the appearance of >1 peak (as per Figure 2) and by calculating the full width of the colour intensity distribution curve at pixel count (y) at half maxima (FHMW) as measured by the Imaged software.

In the context of the Figure 2 data, to measure the full width of the colour intensity distribution curve as described, the colour distribution curve was first fitted into Gaussian function below to achieve a normal distribution (bell-shaped curve) with curve fitness of R². The equation relates the height of the curve’s peak (a) to the position of the centre of the peak (b) as a function of /(x) an integer of x subtracted from the x value at the position of the centre of the peak (b) with standard deviation of c:

The full width at half maxima (FHMW) is calculated between the difference in x values (colour intensity) at half of its maxima value (0.5 of y_max) of the pixel count. The product of example 2 was compared with a current commercially available mycoprotein based vegan ham, as described in Example 3 of WO2018002587 and with a commercially- available Tesco sliced ham product. Results are provided below.

As depicted in the table above, prior art Example 2 of WO2018002587 has a sharp and narrow peak (highesty_maz and smallest FWHM) with only 1 peak appearing at x = 169 while the product of Example 2 has a broader distribution with appearance of more than 1 peak which is closer to Tesco sliced ham in term of FWHM and y_max.

Example 12 -Sensory analysis

Using a trained panel as described in Test 2, sliced products as described herein were assessed.

As regards the vegan ham product of Example 4, in its appearance, it had more fibrosity and marbling than that described in Example 3 of WO2018002587 and was more similar to a prime cut of real ham, except with less moisture. In terms of odour, the Example 4 ham was stronger in sweet and cereal but had similar levels of savoury notes to the prime cut of real ham.

In a flavour trial, the Example 4 ham was strong in cereal, acidity and bitter compared to the prime cut which was stronger in metallic.

In a texture trial, the Example 4 ham was closer in texture to the prime cut ham - it was firm, fibrous and moist initially and had a similar bitty texture at chewdown.

As regards the vegan beef product of Example 5, in appearance the product was similar to Tesco topside beef slices in colour but was less moist and fibrous. In terms of odour, the product of Example 5 was weaker in roast beef, savoury and metallic odours but stronger in cereal and sweet impression. Similarly, in flavour, the product of Example 5 was weaker in roast beef, savoury, metallic and fatty flavours and was stronger in cereal, sweet and acidity.

In terms of the texture, the product of Example 5 again performed similarly to the Tesco topside beef slices. It followed a similar texture journey until chewdown; and both the product of Example 5 and topside beef slices were similarly cohesive and mouthballing.

Thus, products as described herein are similar to real meats and far superior in a range of properties compared to prior art vegan products.

The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims

CLAIMS:

1 A foodstuff comprising:

(i) a first composition which defines first regions of the foodstuff;

2 A foodstuff according to claim 1 , wherein said foodstuff has a bimodal colour profile.

3 A foodstuff according to claim 1 or claim 2, wherein said foodstuff has a Full Width at Half Maximum (FWHM) as referred to in Example 11 of greater than 15, preferably greater than 30; and/or said foodstuff has a

as referred to in Example 11 , of less than 25000, preferably less than 20000.

4 A foodstuff according to any preceding claim, wherein, in said foodstuff, a ratio (A) is defined as the wt% of said first composition divided by the wt% of said second composition, wherein ratio (A) is in the range 1.1 to 10, preferably in the range 1 .4 to 6.0.

5 A foodstuff according to claim 4, wherein said foodstuff represents chicken, ham or beef, wherein: when said foodstuff represents chicken, said ratio (A) is in the range 1.1 to 3.0, preferably in the range 1 .4 to 2.4; when said foodstuff represents ham, said ratio (A) is in the range 1 .5 to 4.5, preferably in the range 1.8 to 3.8; and when said foodstuff represents beef, said ratio (A) is in the range 1 .7 to 8.0, preferably in the range 3.0 to 5.5.

6 A foodstuff according to any preceding claim, wherein the sum of the wt% of said first composition and said second composition in said foodstuff is at least 80 wt%, preferably at least 95 wt%. 7 A foodstuff according to any preceding claim, wherein said first composition comprises a first proteinaceous material and gluten.

8 A foodstuff according to claim 7, wherein said first proteinaceous material comprises filaments, preferably of a filamentous fungus, for example which comprises a Fusarium specie.

9 A foodstuff according to claim 7 or claim 8, wherein: said first composition includes at least 2.0 wt%, preferably at least 6.0 wt%, of said first proteinaceous material on a dry matter basis; and said first composition includes less than 30 wt%, preferably less than 10 wt%, of said first proteinaceous material on a dry matter basis; said first composition includes at least 15wt%, preferably at least 24 wt% of gluten; and said first composition includes less than 49 wt%, preferably less than 28 wt% of gluten; and in said first composition, a ratio defined as the weight of gluten divided by the weight of said proteinaceous material is greater than 1.0, preferably greater than 3.4; and said ratio is less than 15.0, preferably less than 5.0.

10 A foodstuff according to any of claims 7 to 9, wherein, in said first composition, the sum of the wt% of said proteinaceous material, gluten and water is at least 60 wt%, preferably at least 77 wt%; and said sum is less than 90 wt%.

11 A foodstuff according to any of claims 7 to 10, wherein said second composition comprises a first proteinaceous material and gluten.

12 A foodstuff according to any of claims 7 to 11 , wherein: said second composition includes at least 2.0 wt%, preferably at least 6.0 wt%, of said first proteinaceous material on a dry matter basis; and said second composition includes less than 30 wt%, preferably less than 10 wt%, of said first proteinaceous material on a dry matter basis; said second composition includes at least 15wt%, preferably at least 24 wt% of gluten; and said second composition includes less than 49 wt%, preferably less than 28 wt% of gluten; and in said second composition, a ratio defined as the weight of gluten divided by the weight of said proteinaceous material is greater than 1.0, preferably greater than 3.4; and said ratio is less than 15.0, preferably less than 5.0. 13 A foodstuff according to any of claims 7 to 12, wherein said first and second compositions are different and/or said first composition is darker in colour compared to the second composition.

14 A foodstuff according to any preceding claim, wherein, in said foodstuff, the sum of the wt% of said proteinaceous material, gluten and water is at least 60 wt%; and said sum is less than 90 wt%.

15 A foodstuff according to any preceding claim, wherein said foodstuff includes: one or a plurality of oils, wherein, optionally, the sum of the wt% of oils in said foodstuff is at least 2 wt% and said sum is less than 10 wt%; and/or one or a plurality of starches, wherein one or a plurality of starches includes greater than 70 wt%, or greater than 85 wt% of amylopectin; and/or less than 5 wt% or less than 3 wt% of amylose; and/or a starch which is selected from rice starch and tapioca starch; and/or said first proteinaceous material comprises filaments and said foodstuff include an additional fibrous material which is, optionally, a polysaccharide-based fibrous material, for example bamboo fibre.

16 A foodstuff according to any preceding claim, wherein said foodstuff has a pH of less than 6.

17 A foodstuff according to any preceding claim, wherein said foodstuff includes greater than 1000 mg/kg of acetic acid; and/or the amount of acetic acid is less than 8000 mg/kg or less than 6500 mg/kg.

18 A foodstuff according to any preceding claim, wherein said foodstuff includes 0 wt% of ingredients of animal origin.

19 A foodstuff according to any preceding claim, wherein said foodstuff is a meat-substitute which comprises a sliced product, wherein a plurality of slices is provided which have substantially identical thicknesses which, preferably, is less than 2mm.

20 A foodstuff according to any preceding claim, wherein said foodstuff is a meat-substitute. 21 A process for making a foodstuff, for example as described in any preceding claim, said process comprising:

(i) selecting a first composition;

(ii) selecting a second composition;

(Hi) mixing the first and second compositions to produce a foodstuff wherein said first and second compositions are not homogenously mixed and/or define, at least in part, a heterogenous mixture.

22 A process according to claim 21 , wherein said process comprises contacting said first composition and said second composition and controlling the mixing of the compositions to produce a heterogenous mixture.

23 A process according to claim 21 or claim 22, the process comprising: making said first composition in a process which comprises mixing a first proteinaceous material and gluten (for example, vital wheat gluten) wherein said first composition includes at least 15 wt% of said gluten on a dry matter basis; and making said second composition in a process which comprises mixing a first proteinaceous material and gluten (for example, vital wheat gluten) wherein said second composition includes at least 15 wt% of said gluten on a dry matter basis.

24 A process according to any of claims 21 to 23, wherein: prior to step (i), and as part of the preparation of said first composition, a biomass comprising first proteinaceous material is selected, wherein said biomass includes 20 - 30 wt%, (preferably 22 - 26 wt%) of first proteinaceous material on a dry matter basis and 70 - 80 wt%, (preferably 74 to 78 wt%) of water; and prior to step (ii), and as part of the preparation of said second composition, a biomass comprising first proteinaceous material is selected, wherein said biomass includes 20 - 30 wt%, (preferably 22 - 26 wt%) of first proteinaceous material on a dry matter basis and 70 - 80 wt%, (preferably 74 to 78 wt%) of water.

25 A process according to any of claims 21 to 24, wherein said process includes, after preparation of a mixture of said first and second compositions, introducing said mixture into a receptacle or mould, to form said mixture into a predetermined shape. 26 A process according to claim 25, which comprises fragmenting, for example slicing, said mixture in said predetermined shape to define a multiplicity of substantially identical slices.