Abstract: A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.

Abstract: A meat analogue may include a set protein emulsion, the protein emulsion having a protein and at least one insoluble particle. In some embodiments, at least a portion of the particle can include at least one mineral material selected from the group consisting of silicium, and calcium, such as one or more of rhombohedral calcite, scalenohedral calcite, silicon dioxide, and magnesium oxide; at least one organic material selected from the group consisting of a bone meal, a cartilage meal, a ground crustacean shell, a ground sea fish shell, and a ground egg shell; and/or a gelled vegetable gum, a gelled hydrocolloid, a polymerized vegetable gum, a polymerized hydrocolloid, or a mixture thereof. The meat analogue can be made by extruding the protein emulsion and cooling the extruded emulsion. The meat analogue can be cut into chunks and/or added to another comestible composition such as a gravy or broth.

Abstract: A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include an animal protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including an animal protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the animal protein when the fat or the fat analogue and the material exit the die.

Abstract: A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.

Abstract: The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.

Abstract: The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60° C. to about 120° C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable.

Abstract: A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.

Abstract: Methods for enhancing the palatability of liquid animal digests comprise hydrolyzing a substrate, such as animal viscera, and then adjusting the pH of the hydrolysate to at least 8.0, preferably at least 8.5, and more preferably at least 9.5. The resultant hydrolysate can be added to a food composition to form a pet food product, such as a dry pet food product. For example, the hydrolysate can be coated onto dry kibbles. The pH can prevent growth of food pathogens, for example Salmonella.

Abstract: The invention provides food compositions having a chewy texture and methods for making the chewy food compositions. In one aspect, the food composition includes a moisture content and an Aw sufficient to provide the food composition with a chewy texture. In one aspect, an outer shell having a chewy texture encloses a soft meaty inner filling. The shell can have a moisture content ranging from about 15% to about 24% and an Aw ranging from about 0.7 to about 0.84.

Abstract: The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60° C. to about 120° C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable.

Abstract: The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.

Abstract: Chunks-in-jelly food compositions that contain cereal and/or starch but do not have a cloudy and unappealing appearance are disclosed. The non-cloudy, high-quality appearance of the composition is achieved through the use of a cereal or starch that contains no significant amount of amylose. A method for making the chunks-in-jelly food compositions, means for communicating information regarding the chunks-in-jelly food compositions, and packages containing the chunks-in-jelly food compositions are also disclosed.

Abstract: A method for producing an extruded food product comprising from about 25% to about 77% meat and vegetable protein by continuously introducing components of the food product to an extruder wherein the components include meat and vegetable protein; mixing the components to produce a mixture in the extruder; heating the mixture in the extruder to produce the food product; extruding the food product from the extruder through the extruder die; and cooling the food product. The product may further comprise plasticizers and be substantially free of cross-linking compounds. Generally, the product is a meat analog having a fibrous texturized appearance characteristic of meat.

Abstract: A pet food composition containing chunks and a clear gellified sauce or base, the composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-products, the mixture being used for the manufacture of the chunks; ii) mixing the manufactured chunks with a sauce or base containing no gelling agent; and iii) treating the mixture under conditions to release the pure gelling agent molecules from the chunks into the sauce or base to gelify it and to achieve chunk structure.

Abstract: The invention provides methods and products wherein a reactive starch constituent, including an edible constituent, is thermally treated to react it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from soft to apparently dry textures. The wide range of textures enables the provision of food products such as low calorie, digestible and safe, long duration pet food chews. Cooking is preferably conducted in an extruder, preferably at low moisture or in the total absence of added water. The methods of dynamic cooking reduce cost in a number of ways including decreased process steps, increased throughput, decreased capital expenses, and decreased raw product cost. The invention provides an edible composition produced by pre-activating particles, mixing the particles with solvents providing bonds, and inputting energy into the mixture via an extrusion process to form a firm cohesive material.

Abstract: A method for manufacturing plasticised gluten compositions for pet food and pet treat applications, the method comprising the steps of: mixing at least gluten and a plasticiser wherein the mixing equipment is set to a value below 500C and the SME (Specific Mechanical Energy) applied to the mix is less than 600 kj/kg, wherein the gluten content is between 20 and 85% by weight wherein the plasticiser content is less than 40% by weight. The invention also relates to the use of plasticised gluten for the manufacture of a chewy pet food having a high breaking force.

Abstract: A pet food composition containing chunks and a clear gellified sauce or base, said composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-products, said mixture being used for the manufacture of the chunks; ii) mixing the manufactured chunks with a sauce or base containing no gelling agent; and iii) treating the mixture under conditions to release the pure gelling agent molecules from the chunks into the sauce or base to gelify it and to achieve chunk structure.

Abstract: A pet food composition containing chunks and a clear gellified sauce or base, said composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-products, said mixture being used for the manufacture of the chunks; ii) mixing the manufactured chunks with a sauce or base containing no gelling agent; and iii) treating the mixture under conditions to release the pure gelling agent molecules from the chunks into the sauce or base to gelify it and to achieve chunk structure.

Abstract: A pet food composition containing chunks and a clear gellified sauce or base, said composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-products, said mixture being used for the manufacture of the chunks; ii) mixing the manufactured chunks with a sauce or base containing no gelling agent; and iii) treating the mixture under conditions to release the pure gelling agent molecules from the chunks into the sauce or base to gelify it and to achieve chunk structure.