Abstract: A method of providing a fibrous fungus-containing food product involving the steps of providing one or more elongated pieces made from a wet textured protein product; providing nutrients for fungal growth inside or around the one or more elongated pieces; inoculating said one or more elongated pieces with at least one fungus; forming a scaffold for mycelium growth with the one or more elongated pieces; and incubating the scaffold at growth conditions that allow for mycelium growth of the at least one fungus so that the at least one fungus forms mycelium, which grows along and through the scaffold to form a fibrous fungus-containing food product.

Abstract: A method for preparing a crosslinked texturized food stuff, comprising the steps of: providing a food stuff mixture comprising at least a protein, water and a crosslinking enzyme; directionally freezing said food stuff mixture by cooling to below the freezing temperature of the food stuff mixture according to a directional thermal gradient such that ice crystals are grown anisotropically within the food stuff mixture to create a frozen texturized food stuff mixture; and increasing the temperature of said frozen texturized food stuff mixture to a temperature at which the crosslinking enzyme is active and allowing the texturized food stuff mixture to form a crosslinked texturized food stuff.

Abstract: A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture.

Abstract: A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture.