Abstract: A method of forming an edible meat substitute product includes providing a mycelium mass, disposing the mycelium mass in a container, and applying a vacuum to the container. The method further includes heating the mycelium mass to a first temperature above 25° C. to form a textured mycelium product. The texturized mycelium product has a chewiness in a range in of about 500 g/cm2 to about 4,500 g/cm2 and/or a firmness that is in a range from about 15 kg to about 20 kg.

Abstract: A method of forming an edible meat substitute product can include providing a growth media having an iron amount in a range of 0.1 mg/L to 10 mg/L and growing fungal cells in the growth media such that the fungal cells include a mycelium mass. The mycelium mass may have an iron content greater than or equal to 5 mg of iron per 100 g of mycelium mass. The method can include separating the mycelium mass from the growth media and exposing the mycelium mass to a light having a wavelength in a range of 100 nanometers to 400 nanometers for a period of time so as to form an enhanced mycelium product having a vitamin D content greater than 1 ?g per 100 grams of the enhanced mycelium product.

Abstract: An apparatus for forming an edible meat substitute includes a vessel configured to receive a diluted mycelium product and pressurize the diluted mycelium product. The apparatus further includes a conduit coupled to an outlet of the vessel and a first mold fluidly coupled to the outlet of the vessel via the conduit. The apparatus further includes a first valve coupled to the conduit and configured to be selectively opened to expel the pressurized diluted mycelium product into the first mold.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: A method of dehydrating and rehydrating mycelium includes growing fungal cells in a growth media such that the fungal cells produce a mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium mass. The method includes separating the mycelium mass from the growth media, compacting the mycelium mass, and dehydrating the compacted mycelium mass to produce a dehydrated mycelium mass having a moisture content in a range of 5 wt % to 60 wt % and a first hardness in a range of 0.007 kgf/mm2 to 0.018 kgf/mm2. The method includes rehydrating the dehydrated mycelium mass to form a rehydrated mycelium mass having a moisture content of greater than 60 wt % and a second hardness in a range of 0.00035 kgf/mm2 to 0.007 kgf/mm2.

Abstract: A method of forming an edible meat substitute product includes growing fungal cells in a growth media such that the fungal cells produce a mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes disposing the mycelium mass on a base of a mold. The method includes applying a uniaxial pressure to the mycelium mass via a follower to produce a compacted mycelium mass having a moisture content in a range of 65 vol % to 85 vol % and having a shape corresponding to a shape of the mold. A plurality of fibers of the compacted mycelium mass are aligned in a direction orthogonal to the direction of the applied uniaxial pressure.

Abstract: A method of forming an edible meat substitute product includes obtaining a liquid waste stream from a pea protein processor. The method includes adjusting the pH of the liquid waste stream to be in a range of 5.5 to 6.0 so as to form a growth media. The method includes growing fungal cells in the growth media comprising the liquid waste stream obtained from a pea processor such that the fungal cells produce a mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes concentrating the mycelium to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: A method of growing fungal mycelium and forming edible food products includes growing fungal cells in a growth media such that the fungal cells produce mycelium. The growth media includes a sugar, a nitrogen-containing compound, and a phosphate-containing compound. The mycelium is separated from the growth media. The mycelium is concentrated to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium. Food additives can be added to the fibrous mycelium mass to produce a biomass. The biomass can be formed into an edible food product. The biomass can be formed into an edible meat substitute product.