The invention provides a method for suppressing off-flavour formation in meat substitutes which have been bound with native patatin. The method comprises a) providing a mixture comprising water, a denatured pro- tein, ...

The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present ...

Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids ...

The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured ...