Abstract: Meat substitute recipes with animal cells and exogenous heme-containing protein on plant-based meat dough matrices are disclosed. Methods of producing are also disclosed.

Abstract: Meat substitute recipes with animal cells and exogenous heme-containing protein on plant-based meat dough matrices are disclosed. Methods of producing are also disclosed.

Abstract: Meat substitute recipes with animal cells and exogenous heme-containing protein on plant-based meat dough matrices are disclosed. Methods of producing are also disclosed.

Abstract: A multilayer edible product includes a center, a barrier layer directly encompassing at least a portion of the center, and an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The barrier layer includes a hydrophilic powder and a source of fat. The center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer. A composition of the barrier layer is different than a composition of the center and a composition of the outer layer.

Abstract: The present invention relates to a dehydrated and aerated food product. The dehydrated and aerated food product includes a plant puree mixture and a hydrocolloid. The plant puree mixture and hydrocolloid combine to form a dehydrated and aerated plant puree foam having a hydrocolloid-based aeration network dispersed throughout the plant puree mixture. The present invention also relates to methods of making and using the dehydrated and aerated food product, and combination food products that include the dehydrated and aerated food product.