Abstract: This invention relates to the extraction of meat-specific flavour compounds from in vitro cultured animal cells of a meat species by heating the cells in fat, such as plant oil. Meat flavourings and methods of production are provided, along with methods of flavouring foodstuffs, such as meat substitute products, and foodstuffs flavoured by these methods.

Abstract: This invention relates to scalable methods for the production of artificial meat products that mimic the appearance, texture, and mouthfeel (ATM) of natural meat cuts. These methods involve providing multiple building blocks of edible protein, such as grooved sheets, fibrils or fibres of edible protein, and combining the building blocks with an edible binder to produce the artificial meat product. Methods are provided along with apparatus for performing the methods and artificial meat products produced by the methods.

Abstract: The invention relates to treating a plant-based material with an agent and/or a force to enable the plant-based material to mimic the colour of animal products, wherein the agent and/or force is capable of controlled permeabilisation of cell membrane to thereby release polyphenols from the cells of the plant-based material to allow polyphenol-cell wall interaction and/or causes the oxidation of polyphenols in the plant-based material. Also disclosed is a plant-based food product, such as plant-based meat substitutes, produced by the process thereof.