Abstract: Methods and materials for genetically engineering methylotrophic yeast are provided.

Abstract: This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.

Abstract: This document relates to materials and methods for the production of protein. In one aspect, this document provides a first exogenous nucleic acid construct including a nucleotide sequence encoding an aminolevulinate synthase (ALAS) protein operably linked to a first promoter element, wherein the ALAS includes at least a first heme responsive motif (HRM), and wherein the ALAS includes a mutation in the first HRM, and a second exogenous nucleic acid construct comprising a nucleotide sequence encoding a heme-binding protein, wherein the second exogenous nucleic acid construct including a nucleotide sequence encoding the heme-binding protein is operably linked to the first promoter element or is operably linked to a second promoter element.

Abstract: This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.

Abstract: Described herein are methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.

Abstract: Non-animal-based food products are described that simulate whole cuts of meat from an animal. In embodiments, the food products may include a group of aligned fibers, where the fibers have an average fiber diameter of less than or about 500 ?m, and where the fibers comprise a non-animal-based protein. The food products may also include at least one binding agent in an interstitial space between at least a portion of the group of aligned fibers. In additional embodiments, the food products may include a scaffolding having one or more membranes that have a three-dimensional porous structure, where the scaffolding comprises one or more non-animal-based proteins. These food products may also include a gelling agent filling one or more pores in the scaffolding, where the gelling agent includes water, at least one non-animal-based protein, and at least one non-animal-based polysaccharide.

Abstract: This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.

Abstract: This document relates to materials and methods for the production of protein. In one aspect, this document provides a nucleic acid construct including a first alcohol oxidase promoter element, wherein the first alcohol oxidase promoter element includes a mutation at one or more nucleotide positions corresponding to any of nucleotide positions 668-734 relative to SEQ ID NO: 28.

Abstract: Methods and materials for genetically engineering methylotrophic yeast are provided.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.

Abstract: This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.

Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

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