Abstract: Described is a method of making a fungus-based food product by providing a three-dimensional edible matrix as a scaffold for fungal growth. The three-dimensional edible scaffold is formed by first providing a continuous edible matrix which is then subsequently converted into the three-dimensional scaffold by introducing voids into the matrix by foaming or puncturing or a combination thereof. Through this fungal growth in the provided three-dimensional edible scaffold, a fibrous fungus-based food product is formed.

Abstract: The invention refers to a method of producing a deformed fibrous protein product (12) from a wet textured product material (11). The wet textured product material (11) comprises at least 10 wt % of proteins possessing a fibrous structure and at least 35 wt % water. The in particular deformed fibrous protein product (12) being selected from the group consisting of a deformed product (12a), an initial pulled product (12b), a block product (12c), and a final pulled product (12d). The method comprising the step of a) elastic-plastically deforming the wet textured product material (11), thereby changing the fibrous structure to obtain the deformed product (12a).

Abstract: A microfibrillated cellulose-loaded foam is indicated, comprising microfibrillated cellulose, at least one thickening agent and/or at least one adhesive biopolymer. Furthermore, a method for producing such a microfibrillated cellulose-loaded foam and a use of such a foam are provided.

Abstract: The present invention relates to a method of making a porous edible formulation that can absorb water and oil. Methods of preparing said formulation and its use in food products are also provided.

Abstract: The present invention relates to a method of making a porous sponge-like formulation that can well absorb water, oil and organic solvents separately or combined. Methods of preparing said formulation and its use in medical, pharmaceutical, biotechnological, chemical as well as in wound care, home care, (agro-)environmental and construction material applications are also provided.

Abstract: The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products are also provided.