Abstract: A retorted gluten-free pasta product that survives retort may be formed by preparing a dry mix that includes (a) a gluten-free flour that includes (i) a non-cereal flour or pulse flour, (ii) a cereal flour, or (iii) mixtures thereof, (b) a starch, and (c) an emulsifier. The dry mix may be combined with water to form a dough that can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The pasta product can be incorporated with a sauce into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort.

Abstract: A plant protein snack with meat-like texture food product generally includes a plant based structured product having layered fibers that are cross-linked yet generally aligned along a longitudinal axis and that mimics the look and organoleptic properties of meat jerky products. Methods of making the food product are described.

Abstract: A plant protein snack with meat-like texture food product generally includes a plant based structured product having layered fibers that are cross-linked yet generally aligned along a longitudinal axis and that mimics the look and organoleptic properties of meat jerky products. Methods of making the food product are described.

Abstract: A pre-packaged microwavable food having a steam emitting source integral to the package permitting preparation of the food product in a broad range of microwave ovens. A food product is placed into a package. A steam emitting source is placed in porous communication with the food product inside the package. When the package is heated, steam blankets the food product. Steam has a positive effect on cooking performance and cooking time. The steam emitting source can be made from an absorbent material or a gel. The food product can be a half-product, pellet, or other microwavable food or snack product.