Background

Growing numbers of people are choosing to eat a vegetarian or vegan diet. This is because plant-based products are often considered to be more environmentally friendly and sustainable compared to meat or fish products. There are also proposed health benefits associated with eating a plant-based diet, as well as the potential positive impact on the climate and on animal welfare.

Currently available plant-based foods often do not provide adequate nutrition for those wishing to fully or partially remove animal or fish products from their diet. Many do not contain a comparable macronutrient profile to meat or fish, such as protein; which plays a vital role in the development and maintenance of human muscle tissue.

Currently available vegetarian foods often use egg albumin or egg white in order to bind the plant material and other components together, however, these products are not suitable for a vegan diet. As a vegan alternative to egg albumin, currently available plant-based foods instead may use methylcellulose or other chemically modified cellulose products to bind the products together. However, consumers are increasingly concerned with their consumption of artificial additives and wish to instead consume a “label-friendly” food product that has reduced or is substantially free from artificial additives. Furthermore, methyl cellulose and other chemically modified cellulose products are known to have an unpleasant laxative effect. It was therefore an aim of the present inventors to develop a fish or meat analogue that is free of egg albumin or chemically modified cellulose binders, while still having good cohesion.

In addition, existing meat or fish substitute products also do not adequately resemble meat or fish products, and are therefore unappealing to consumers. For example, there are no fish substitute products that are suitable for vegetarians and vegans which have a texture and colour suitably replicating that of white fish. Often the succulence is also incomparable.

There is therefore a need to provide a meat or fish analogue which is suitable for vegetarians and vegans that still adequately binds the components of the meat or fish analogue together. There is also a need to provide a meat or fish analogue that has an improved nutritional profile compared to known meat or fish analogues. Finally, there is a need to provide a meat or fish analogue that closely mimics the appearance and/or texture of meat or fish. Summary of the invention

The present invention solves this problem by providing a meat or fish analogue comprising wheat gluten and plant fibre. The wheat gluten and plant fibre cohesively bind the plant material and/or other components of the meat or fish analogue together, while being free of egg albumin or chemically modified cellulose binders. The meat or fish analogues described herein may also closely resemble the appearance or texture of meat or fish respectively.

In a first aspect, there is provided a meat or fish analogue comprising plant material; about 7% to about 20% by weight wheat gluten and from about 0.25 % to about 7.5% by weight plant fibre, and wherein the plant fibre has a fibre length between about 80 microns to about 500 microns, wherein the meat or fish analogue does not comprise an ingredient from an animal origin and is free of soy protein.

The present invention, or embodiments thereof, may have one or more of the following advantages over and above the prior art.

• The meat or fish analogue of the present invention comprises wheat gluten in combination with plant fibre. These components are found to effectively bind the components of the meat or fish analogue together, such that the meat or fish analogue has a cohesive texture;

• The meat or fish analogue of the present invention can be free of animal and/or dairy products and is therefore suitable for consumers with a vegan or vegetarian diet;

• The meat or fish analogue of the present invention can be free of soy protein, which can cause an allergic reaction. This is advantageous due to the link between farming of soy protein and deforestation.

• The meat or fish analogue of the present invention can have a good nutritional profile, with a source of protein claim. In particular, wheat gluten provides a good source of protein. The meat or fish analogue may therefore have an improved protein content as compared to other known fish or meat analogues.

• The meat or fish analogue of the present invention can be free of chemically modified cellulose-derived products or modified starches, thereby providing a label-friendly product.

• The meat or fish analogue of the present invention is suitable for chilling or freezing.

• The meat or fish analogue of the present invention can be free of mycoprotein or fungus- derived proteins, soy protein or nuts, which may otherwise cause an allergic reaction.

• The meat or fish analogue of the present invention may provide a source of omega-3 fatty acids, to more closely emulate the nutritional benefits obtained from eating white fish. • The meat or fish analogue of the present invention may have an appearance that mimics meat or fish, for example, white meat or fish. This is aided by the use of wheat gluten, and optionally wheat fibre, which is pale in colour.

• The fish or meat analogue of the present invention may have good textural properties, for example, a texture that closely resemble meat or fish.

• The fish or meat analogue of the present invention may be free of palm oil thereby providing a healthier product that is low in saturated fats.

In a second aspect, there is provided a method of producing a meat or fish analogue of the first aspect, the method comprising: providing the wheat gluten and the plant fibre and mixing until evenly distributed, and combining the plant material with the wheat gluten and the plant fibre and mixing.

In a third aspect, there is provided the use of wheat gluten and plant fibre to bind plant material in a meat or fish analogue wherein the plant fibre has a fibre length between about 80 microns to about 500 microns, wherein the meat or fish analogue comprises from about 7% to about 20% by weight of the wheat gluten and from about 0.25 % to about 7.5% plant fibre.

Also described herein is a food product comprising the meat or fish analogue. The food product may comprise the meat or fish analogue and a coating, wherein the coating is selected from a coating comprising a batter layer or a coating comprising a crumb layer.

Also described herein is a meat or fish analogue comprising plant material; about 7% to about 20% by weight wheat gluten and from about 0.25 % to about 7.5% by weight plant fibre, and wherein the plant fibre has a fibre length between about 80 microns to about 500 microns. Also described herein there a method of producing this meat or fish analogue, the method comprising: providing the wheat gluten and the plant fibre and mixing until evenly distributed, and combining the plant material with the wheat gluten and the plant fibre and mixing.

Brief Description of Figures

Figure 1 is a photograph showing an example food product comprising an example fish analogue of the present invention.

Detailed Description The presently-disclosed subject matter is illustrated by specific but non-limiting embodiments or examples throughout this description. Each example is provided by way of explanation of the present disclosure and is not a limitation thereon.

All combinations of method or process steps as used herein can be performed in any order, unless otherwise specified or clearly implied to the contrary by the context in which the referenced combination is made.

While the following terms used herein are believed to be well understood by one of ordinary skill in the art, definitions are set forth to facilitate explanation of the presently-disclosed subject matter.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the presently- disclosed subject matter belongs.

Following long-standing patent law convention, the terms “a”, “an”, and “the” refer to “one or more” when used in this application, including the claims.

As used herein, the term “about,” when referring to a value or to an amount of mass, weight, time, volume, concentration or percentage is meant to encompass variations of in some embodiments ±20%, in some embodiments ±15%, in some embodiments ±10%, in some embodiments ±5%, in some embodiments ±1%, in some embodiments ±0.5%, and in some embodiments ±0.1% from the specified amount, as such variations are appropriate to perform the disclosed invention(s).

All lists of items, such as, for example, lists of ingredients, are intended to and should be interpreted as Markush groups. Thus, all lists can be read and interpreted as items "selected from the group consisting of ... list of items ... "and combinations and mixtures thereof."

As used herein, the term “comprises” or “comprising” has an open meaning, which allows other, unspecified features to be present. This term embraces, but is not limited to, the semi- closed term “consisting essentially of’ and the closed term “consisting of”. Unless the context indicates otherwise, the term “comprises” may be replaced with either “consisting essentially of” or “consists of”.

The features of any dependent claim may be readily combined with the features of any of the independent claims or other dependent claims. The features of any embodiment may also be readily combined with the features of any other embodiment, unless explicitly referred to otherwise.

All percentages in the present disclosure are listed as percent by weight on the total weight of the meat or fish analogue, unless explicitly noted otherwise.

“Meat analogue” referred to herein refers to a meatless substance that is designed to resemble meat. Meat analogue may otherwise be referred to as a vegetarian meat product, a vegan meat product, a meat substitute, a meat extender, mock meat or imitation meat. Meat analogue described herein refers to the “core” of the food product, i.e., an uncoated food product. “Fish analogue” referred to herein refers to a fishless substance that is designed to resemble fish. Fish analogue may otherwise be referred to as a vegetarian fish product, a vegan fish product, a fish substitute, a fish extender, mock fish or imitation fish. Fish analogue described herein refers to the “core” of the food product, i.e., an uncoated food product.

“Plant-based” or “plant” referred to herein indicates that the product or component derives from plant and comprises no animal-derived product, for example, no meat or dairy product.

Wheat Gluten

Wheat gluten is selected for the meat or fish analogue of the present invention because it has a number of important properties. Wheat gluten is capable of forming a protein network or a protein structure matrix. It is understood that this network/matrix is highly beneficial for the final texture and cohesion of the meat or fish analogue. Wheat gluten hydrates in water and has a high water binding capacity (200-400%). The presence of water bound with the wheat gluten can assist with the moist succulent texture of the fish or meat analogue. Additionally and importantly, the present inventors found that wheat gluten could be used in place of a binder in order to effectively bind all components of the meat or fish analogue together. This leads to a meat or fish analogue with a cohesive and succulent mouthfeel. As a result, the use of wheat gluten may negate the need for other binders typically used in meat or fish analogues, such as egg albumin or chemically modified cellulose-derived binders. Furthermore, wheat gluten is found to have emulsifying properties.

Wheat gluten also has a high protein content at about 60 - 95% of the wheat gluten. This is important to help increase the protein content of the meat or fish analogue. Vegetarian and vegan diets benefit from having meat or fish substitute products that can provide suitable sources of protein. Wheat gluten is pale in appearance which may be important in order to mimic the appearance of some meat or fish products, e.g., white fish. Alternative plant- based protein sources are found not to have the required pale colour appearance.

In some embodiments, the wheat gluten is powdered wheat gluten. The powdered wheat gluten may be a fine powder, that is, wherein 99% of the particles have a particle size of less than 0.25 mm as determined by sieving. The fine powder may assist in the preparation methods to produce the fish analogue.

Wheat gluten can be obtained from commercial sources, for example, Crespel and Deiters Group (https://crespeldeitersgroup.com/).

The wheat gluten has a number of functions. It serves as a binder for the meat or fish analogue. It provides texture to the meat or fish analogue. The wheat gluten also provides protein fortification.

Wheat gluten is generally present in the meat or fish analogue at about 7-20% by weight of the meat or fish analogue, optionally about 8-18 %, optionally about 9-15%, optionally about 9-12% and in some embodiments is present at about 10% by weight of the meat or fish analogue. In an embodiment, the wheat gluten is present in an amount greater than about 7%, or greater than about 8%, or greater than about 9%, or greater than or equal to about 10% by weight of the meat or fish analogue. Lower amounts of wheat gluten (< 7 %) do not provide an adequate source of protein, while higher amounts of wheat gluten (> 20%) were found to have a detrimental effect on texture.

Plant Fibre

The meat or fish analogue additionally comprises plant fibre, the plant fibre has a fibre length (i.e. the longest dimension of the fibre) between about 80 microns to about 500 microns. Plant fibre defined herein refers to any fibre that is plant-derived, i.e., a fibre that is not derived from an animal or dairy product. The presence of plant fibre helps to bind the ingredients together, in combination with the wheat gluten. This range of fibre length, in particular, is found to have good oil and water binding capacity, and helps bind together components of the meat or fish analogue, while maintaining good textural properties. The present inventors found that smaller fibre lengths have reduced water and oil binding capacity, while longer fibre lengths can have a detrimental effect on texture.

The fibre length may be determined by optical microscopy at 400 x to 1000 x magnification. In some embodiments, the plant fibre has a fibre length that is from about 150 microns to about 250 microns, or about 200 microns. In some embodiments, the plant fibre has a fibre length that is greater than 80 microns, or greater than 100 microns, or greater than 120 microns, or greater than 140 microns, or greater than 150 microns, or greater than 160 microns, or greater than 170 microns, or greater than 180 microns. In some embodiments, the plant fibre has a fibre length that is less than 500 microns, or less than 450 microns, or less than 400 microns, or less than 350 microns, or less than 300 microns, or less than 275 microns, or less than 250 microns, or less than 225 microns.

Wheat fibre can be obtained from commercial sources, for example, J. Rettenmaier & Sohne (https://www.jrs.eu/jrs_en)

In some embodiments, the plant fibre may be a cereal fibre, bamboo fibre, psyllium fibre or a fruit or vegetable fibre. In some embodiments, the cereal fibre may be selected from oat fibre or wheat fibre. In some embodiments, the fruit or vegetable fibre may be selected from apple fibre, citrus fibre, carrot fibre or pea fibre. In preferred embodiments, the plant fibre is a cereal fibre, optionally selected from wheat fibre or oat fibre, or a bamboo fibre. Cereal fibres and/or bamboo fibres may be preferred over fruit or vegetable fibres or other fibres since they (i) have good oil and water binding properties, (ii) may be paler in colour, (iii) may be free of pectin, which may otherwise affect the texture of the meat or fish analogue, and (iv) may provide a meat or fish analogue that has improved texture as compared to other vegetable fibres. The use of potato fibre, for example, may lead to a meat or fish analogue with a softer and more undesirable texture. In preferred embodiments, the plant fibre is wheat fibre.

The presence of plant fibre may help to bind the ingredients together, and acts as an emulsifier, which is effective in combination with the wheat gluten. The plant fibre and therefore effectively binds water and/or a plant-based oil. In addition, the presence of plant fibre may further provide nutritional benefit to the consumer. Cereal and bamboo fibre have a high water binding capacity and oil binding capacity, with wheat fibre in particular demonstrating a water binding capacity of 400-1250% and an oil binding capacity of 300- 1100%.

In some embodiments, the meat or fish analogue comprises from about 0.25 to about 7.5 % plant fibre by weight of the meat or fish analogue, or from about 0.3 to about 5% plant fibre.

In some embodiments, the meat or fish analogue, preferably the fish analogue, comprises from about 0.3 to about 3 % plant fibre, or from about 0.35 to about 1.25 % plant fibre, or about 0.5 to about 1 %, or about 0.75 % plant fibre by weight of the meat or fish analogue. In some embodiments, the meat analogue may comprise from about 2.5% to about 4% plant fibre by weight of the meat analogue. In preferred embodiments, the plant fibre is wheat fibre. Too little plant fibre (< 0.25 %) has reduced water and oil binding capacity, while too much fibre can lead to a product that is too firm in texture.

In some embodiments, the meat or fish analogue comprises greater than about 0.25% plant fibre by weight of the meat or fish analogue, or greater than about 0.5% plant fibre, or greater than about 0.7% plant fibre by weight of the meat or fish analogue. In some embodiments, the meat or fish analogue comprises less than about 7.5% plant fibre by weight of the meat or fish analogue, or less than 6% plant fibre, or less than 5% plant fibre, or less than about 4% plant fibre, or less than about 3% plant fibre, or less than about 2% plant fibre, or less than about 1% plant fibre by weight of the meat or fish analogue. In a preferred embodiment, the plant fibre is wheat fibre.

The plant fibre preferably comprises insoluble fibres. In some embodiments, the plant fibre comprises at least about 96 % insoluble fibres by weight of the plant fibre.

In some embodiments, the ratio of wheat gluten to plant fibre in the meat or fish analogue is from about 1 : 1 to about 30: 1 , optionally from about 7: 1 to about 25: 1 , optionally from about 10:1 to about 15:1, or about 13:1. In some embodiments, the ratio of wheat gluten to plant fibre in the meat or fish analogue is greater than about 1:1, or greater than about 2:1, or greater than about 3: 1 , or greater than about 4: 1 , or greater than about 5:1, or greater than about 6: 1 , or greater than about 7:1, or greater than about 8:1, or greater than about 9:1, or greater than about 10:1, or greater than about 11:1, or greater than about 12:1. In some embodiments, the ratio of wheat gluten to plant fibre in the meat or fish analogue is less than about 20: 1 , or less than about 19: 1 , or less than about 18: 1 , or less than about 17: 1 , or less than about 16:1, or less than about 15:1, or less than about 14:1. These ratios are found to provide a good balance of component binding, bite texture and protein fortification.

Plant Material

The plant material described herein may be suitable plant material. In an embodiment, the plant material may be selected from rice, tapioca, root vegetables, tubers, legume, cereal, oilcrop, fungus, algae, a marine plant, microbial or a combination thereof. The plant material described herein is distinct from the wheat gluten and/or plant fibre described elsewhere herein. As described herein, root vegetables may include carrots or squash. Tubers may include potatoes, sweet potatoes, yams, or cassava. Legumes encompass the term pulses, and may include peas, beans, (including soybean and fava bean), chickpea, lentils or nuts. Cereal may include wheat or oats. Oilcrop may include oilseeds such as sunflower or canola.

Fungus may include mushroom and mycelium. Marine plants may include algae.

In some embodiments, the plant material is a textured plant material. For example, the plant material is selected from textured rice flake, textured tapioca, textured wheat, textured chickpea, textured fava bean, textured soy or textured pea. Textured plant material may be selected because it can more closely mimic the texture of meat or fish. In an embodiment, the textured plant material has a coarse flake. A coarse flake described herein refers to a flake with a size between about 2 and about 20 mm in length (wherein about refers to ±

10%), as determined by visual measurement against a measuring device.

The plant material, preferably textured plant material, may be present in the meat or fish analogue in any suitable amount.

The plant material, preferably textured plant material, is generally present in the fish analogue at about 50-70 % by weight of the fish analogue (i.e. uncoated fish analogue product), optionally about 60-68 % and in some embodiments is present at about 65 % by weight of the fish analogue. In some embodiments, the plant material is present in the fish analogue in an amount greater than 50 % by weight of the fish analogue, or greater than 52 %, or greater than 54%, or greater than 56%, or greater than 58%, or greater than 60%, or greater than 62% by weight of the fish analogue. In some embodiments, the plant material is present in the fish analogue in an amount less than 70%, or less than 68%, or less than 66% by weight of the fish analogue.

In preferred embodiments, for example, for the fish analogue, the plant material is textured rice flake. Textured rice flake referred to herein refers to a rice product that is in the form of textured individual pieces. The pieces have a varied size and shape distribution. It is preferred that the pieces have a length in the size range 2 - 20 mm (± 10%). Textured rice flake comprises rice, water and optionally an emulsifier. In some embodiments, the emulsifier comprises seaweed extract or alginate. Textured rice flake can be formed by mixing rice starch with water and optionally an emulsifier using a hydrocolloid process, producing flakes of varied piece sizes. In one embodiment the material may then be frozen. In one embodiment the material may undergo a drying process to produce a dehydrated format. Textured rice flake is distinct from rice flour, rice protein isolate or rice bran. Textured rice flake may be used interchangeably with the term rice flake.

Textured rice flake is well-known in the art and can be obtained from commercial sources, for example, from Meatless (https://www.meatless.nl/ ^' ). Textured rice flake may be obtained frozen or dehydrated.

Textured rice flake may be selected for the fish analogue of the present invention because it is white or very pale in colour which assists in mimicking the appearance of white fish. The rice flake used in the present invention is as textured individual pieces. The size and shape distribution also assists in mimicking the texture of white fish. The textured rice flake enhances the colour and the texture of the fish analogue. Suitable replacements may include textured wheat, textured chickpea, textured pea or textured tapioca.

Preferably, the textured rice flake has a coarse flake. A coarse flake described herein refers to a flake with have a size between about 2 and about 20 mm in length (wherein about refers to ± 10%), as determined by visual measurement against a measuring device. The function is to provide a flaky texture with a white appearance.

In some embodiments, the plant material, preferably a textured plant material, and even more preferably an extruded textured plant protein material, may be present in the meat analogue at about 10-50 % by weight of the meat analogue (i.e. uncoated meat analogue product), or from about 20 to about 37% by weight of the meat analogue. In some embodiments, the plant material is present in the meat analogue in an amount greater than 10 % by weight of the meat analogue, or greater than 15 %, or greater than 20 %, or greater than 25 %, or greater than 30 %, or greater than 35 %, or greater than 40% by weight of the meat analogue. In some embodiments, the plant material is present in the meat analogue in an amount less than 50 %, or less than 45 %, or less than 40 %, or less than 45%, or less than 30%, or less than 25%, or less than 20%, or less than 15% by weight of the meat analogue.

In some embodiments, for example, for the meat analogue, the plant material may be pea, soy or wheat, preferably textured pea, textured soy or textured wheat. These plant materials may be selected for the meat analogue since they can closely mimic the texture of meat.

Further ingredients In some embodiments, the meat or fish analogue comprises a plant-based oil. The plant- based oil may be selected from rapeseed oil, sunflower oil, olive oil or grapeseed oil or a combination thereof. In a preferred embodiment, the plant-based oil is rapeseed oil. Rapeseed oil is light in colour and has a preferential flavour profile to compliment this application. Rapeseed oil also provides a source of omega 3 fatty acids. Other plant-based oils such as flaxseed, chia seed and hempseed oil at a level greater than 5% by weight of the meat or fish analogue can add a nutty flavour note which may not be desirable in this application. In an embodiment of the fish analogue, the plant-based oil may further comprise algae oil.

In some embodiments, the meat or fish analogue comprises from about 5 to about 15 % plant-based oil by weight of the meat or fish analogue, or from about 6 to about 13%, or from about 7 to about 12% plant-based oil, or about 7.5% plant-based oil by weight of the meat or fish analogue. The oil addition assists in the creation of a succulent mouth feel. Preferred ranges are selected because higher amounts of oil can result in a greasy coating in the mouth when eating; and lower amounts of oil can have a negative impact on the texture and also the creation of the emulsion during processing. In some embodiments, the meat or fish analogue comprises greater than about 5% plant-based oil by weight of the meat or fish analogue, or greater than about 6% plant-based oil, or greater than about 7% plant-based oil by weight of the meat or fish analogue. In some embodiments, the meat or fish analogue comprises less than 12% plant-based oil by weight of the meat or fish analogue, or less than 11% plant-based oil, or less than 10% plant-based oil, or less than 9% plant-based oil, or less than 8% plant-based oil by weight of the meat or fish analogue. The plant-based oil delivers flavour and may contribute to the succulent texture and good mouth-feel of the meat or fish analogue.

In some embodiments, the meat or fish analogue comprises flavourings. In some embodiments, the flavouring may be powdered flavourings. In preferred embodiments, the flavourings are meat or fish flavourings respectively. In some embodiments, the flavourings include one or more of natural flavouring preparations, sunflower seed oil, sugar and/or maltodextrin (potato and corn), herbs, spices and yeast extract. In some embodiments, the meat or fish analogue comprises up to 5% flavourings, or up to 4% flavourings, or up to 3% flavourings, or up to 2.5% flavourings. In some embodiments, the meat or fish analogue comprises from about 1.5 to about 2.5 % flavourings by weight of the meat or fish analogue, or from about 1.75 to about 2.4% flavourings, or about 1.8 to about 2.2% flavourings, or about 1.96% flavourings by weight of the meat or fish analogue. In some embodiments, the meat or fish analogue comprises greater than about 1.5% flavourings by weight of the meat or fish analogue, or greater than about 1.75% flavourings by weight of the meat or fish analogue. In some embodiments, the meat or fish analogue comprises less than 2.5% flavouring by weight of the meat or fish analogue, or less than 2.4% flavourings, or less than 2.3% flavourings, or less than 2.2 % flavourings, or less than 2.1% flavourings, or less than 2% flavourings by weight of the meat or fish analogue.

In some embodiments, the meat or fish analogue comprises salt. Salt described herein may refer to sodium chloride (NaCI). In some embodiments, the meat or fish analogue comprises up to 3% salt by weight of the meat or fish analogue. In some embodiments, the meat or fish analogue comprises from about 1 to about 3 % salt by weight of the meat or fish analogue, or from about 1 to about 1.5 % salt, or about 1.17% salt by weight of the meat or fish analogue. In some embodiments, the meat or fish analogue comprises greater than about 1% salt by weight of the fish analogue, or greater than about 1.15% salt by weight of the meat or fish analogue. In some embodiments, the meat or fish analogue comprises less than 3% salt by weight of the fish analogue, or less than 2.5 % salt, or less than 2% salt, or less than 1.5%, or less than 1.25% salt by weight of the meat or fish analogue. The presence of salt may enhance the flavour of the meat or fish analogue.

In some embodiments, the meat or fish analogue may comprise an additional protein source (i.e. different to wheat gluten), for example, a powdered protein source. The additional protein source may be present in an amount up to about 15% by weight of the meat or fish analogue. In some embodiments, the meat or fish analogue comprises from about 1 to about 15 % additional protein source by weight of the meat or fish analogue.

In some embodiments, the meat or fish analogue, preferably the fish analogue, may comprise an omega-3 fatty acid, for example, one or more of docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and ALA (alpha-linolenic acid). In some embodiments, the fish analogue comprises at least 0.3g, or at least 0.35g or at least 0.4g or at least 0.45g alpha- linolenic acid per 100g and per lOOkcal, or at least 40mg, or at least 45mg, or at least 50mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100g and per lOOkcal. The inclusion of omega-3 fatty acids can be used to provide nutritional value, and in the case of a fish analogue, can more closely emulate the nutritional benefits obtained from eating white fish. The inclusion of omega-3 fatty acids may not significantly alter the texture and/or appearance of the meat or fish analogue. In some embodiments, the omega-3 fatty acids can be provided by rapeseed oil. In some embodiments, the omega-3 fatty acids can be provided by the presence of algae oil. In some embodiments, the fish analogue comprises from about 10 to about 25 % water by weight of the fish analogue, or from about 12 to about 20 % water, or about 14% water by weight of the fish analogue. In some embodiments, the fish analogue comprises greater than about 10% water by weight of the fish analogue, or greater than about 11% water, or greater than about 12% water, or greater than about 13% water by weight of the fish analogue. In some embodiments, the fish analogue comprises less than 20% water by weight of the fish analogue, or less than about 19% water, or less than about 18% water, or less than about 17% water, or less than about 16% water, or less than about 15% water by weight of the fish analogue.

In some embodiments, the meat analogue comprises from about 30 to about 60 % water by weight of the meat analogue. In some embodiments, the meat analogue comprises greater than about 30% water by weight of the meat analogue, or greater than about 35% water, or greater than 40% water, or greater than about 45% water, or greater than about 50% water, or greater than about 55% water by weight of the meat analogue. In some embodiments, the meat analogue comprises less than 60 % water by weight of the meat analogue, or less than about 55 % water, or less than about 50 % water, or less than about 45 % water, or less than about 40 % water by weight of the meat analogue.

In some embodiments, the meat analogue may further comprise onion, for example, frozen onion. In an embodiment, the meat analogue comprises about 5 to about 15% onion, or from about 6 to about 13% onion, or about 7 to about 12% onion.

In some embodiments, the meat analogue may further comprise malt extract. This may be used to provide colour in red meat analogue products.

In some embodiments, the meat analogue may further comprise a plant-based starch.

Food Product

The present invention also encompasses a food product comprising the fish analogue and meat analogue described herein. In some embodiments, the food product comprises the meat or fish analogue and a coating, wherein the coating is selected from a coating comprising a batter layer or a coating comprising a crumb layer.

In an embodiment, the food product comprising a fish analogue may be a fish portion analogue, a fish finger analogue, a fishcake analogue or a fish fillet analogue. In some embodiments, the food product comprising a meat analogue may be a hamburger or patty analogue, a meatball analogue, a mincemeat analogue, or a chicken portion analogue (including a chicken nugget analogue, or a chicken fillet analogue), or a sausage or pork analogue.

In an embodiment, the food product is a chilled food product or a frozen food product, that is, a food product that is suitable for chilling or freezing respectively.

Properties and Nutritional Content

The meat or fish analogues described herein may have good or improved protein content as compared to other meat or fish analogues, while still advantageously having the texture and appearance of meat or fish. In an embodiment, the protein content is at least about 7.5% by weight of the meat or fish analogue, or at least about 8 %, or at least about 9%, or at least about 10% by weight of the meat or fish analogue.

The meat or fish analogues of the present invention may have good or improved fibre content, while still advantageously having the texture and appearance of meat or fish. In an embodiment, the fibre content is at least about 2% by weight of the meat or fish analogue.

The meat or fish analogues of the present invention have good and balanced nutritional properties, which is particularly important for consumers that have a vegan and/or vegetarian diet.

In an example, the fish analogue has the texture of white fish as determined by sensory evaluation. In an example, the fish analogue has the appearance of white fish, e.g. the same colour as white fish.

Free of ingredients from an animal origin and/or synthetic cellulose-derived products and/or allergens

The meat or fish analogues of the present invention preferably do not comprise an ingredient from an animal origin. In an embodiment, the meat or fish analogues of the present invention do not contain any meat and/or dairy products. In a preferred embodiment, the meat or fish analogues of the present invention are free of egg albumin, which is often used as a binder in other known meat or fish analogues. As a result, the products of the present invention may be suitable for consumers with a vegetarian diet. In an embodiment, the meat or fish analogue of the present invention is plant-based or plant- derived. The products of the present invention may therefore be suitable for consumers with a vegan diet.

In some embodiments, the meat or fish analogue is free of chemically modified or synthetic cellulose-derived products, which are often used as binders in known meat or fish analogues. In some embodiments, the meat or fish analogue is free of microcrystalline cellulose (E460), methyl cellulose (E461), ethyl cellulose (E462), hydroxypropyl cellulose (E463), hydroxylpropyl methyl cellulose (E464), ethyl methyl cellulose (E465), sodium Carboxy Methyl Cellulose (E466), Cross-linked Carboxy Methyl Cellulose (E468), Enzymatically Hydrolysed Carboxy Methyl Cellulose (E469) and Hydroxyethyl Cellulose (E1525). In an embodiment, the meat or fish analogue may be free of modified starches or starch derivatives. Consumers are also increasingly looking at minimising their intake of artificial or chemically modified additives. The meat or fish analogues described herein therefore provide a more natural and label-friendly product while still having good texture and appearance. In some embodiments, the meat or fish analogue is free of E-numbers of artificial additives. A meat or fish analogue free of chemically modified or synthetic cellulose-derived products may also be advantageous because cellulose-derived binders are known to have a laxative effect.

In some embodiments, the meat or fish analogue is free of palm oil. This may provide a healthier meat or fish analogue that is low in saturated fats.

In some embodiments, the meat or fish analogue of the present invention may not comprise fungus-derived protein, such as mycoprotein. In some embodiments, the meat or fish analogue of the present invention may not comprise soy protein. In an embodiment, the meat or fish analogue of the present invention may not contain nuts. This may be advantageous, for example, for consumers that are allergic to mycoprotein, nuts and/or soy protein. In an example fish analogue described herein, the fish analogue is free of mycoprotein, nuts and soy protein. Products containing plant proteins other than soy protein may also be more sustainable and environmentally friendly, due to the link between farming of soy protein and deforestation.

Method

The present invention also provides a method for producing a meat or fish analogue described herein, the method comprising: providing the wheat gluten and the plant fibre and mixing until evenly distributed, and combining plant material with the wheat gluten and the plant fibre and mixing.

The present invention also provides for a fish or meat analogue prepared by the above- mentioned method. Evenly distributed referred to herein refers to said components being mixed until homogenous.

In some embodiments, the wheat gluten and plant fibre are added to a pre-blend mixture comprising plant-based oil, water, flavourings and/or salt. In some embodiments, the wheat gluten and plant fibre are mixed with the pre-blend until an emulsion is formed. In some embodiments, the plant material is added in frozen from to the pre-blend mixture or emulsion. In an example, when certain textured plant materials, such as textured rice flake is used, the pre-blending of the pre-blend mixture with wheat gluten and plant fibre, before adding the textured rice flake, is found to produce a fish analogue with an improved texture and lighter material, as compared to without a pre-blending step. In some embodiments, the mixing of the pre-blend is performed at medium shear. The mixing of the pre-blend can be performed for at least about 20 - 50 seconds, at least about 25 - 40 seconds, for example, about 30 seconds.

In some embodiments, the plant material is first hydrated with water (i.e. mixed with water), before being combined with the wheat gluten and plant fibre. In some embodiments, the plant material is combined with one or more of water, plant-based oil, flavourings and/or salt before being combined with the wheat gluten and plant fibre.

The mixing of components is preferably carried out using a bowl chopper. The bowl chopper consists of a rotating bowl with a series of rotating knives running in a vertical plane in the trough of the bowl. The knife head speed can be varied, as can the rotation speed of the bowl. They offer the advantage over other systems that the mixing and comminution step can be accomplished in one operation. In some embodiments, the mixing of the wheat gluten and plant fibre, and the wheat gluten, plant fibre and plant material are performed at low shear. In some embodiments, the mixing of the wheat gluten and plant fibre, and the wheat gluten, plant fibre and plant material is performed for at least about 20 - 50 seconds or at least about 25 - 40 seconds, for example, about 30 seconds.

In some embodiments, the combining of the wheat gluten and plant fibre and plant material is performed at any suitable temperature. In some embodiments, the combining of the wheat gluten, plant fibre and plant material takes place at a temperature from -10 to 10 °C, and more preferably at a temperature of -2 to 3 °C, preferably wherein the plant material is added to a wheat gluten and plant fibre emulsion. In some embodiments, the combining of the wheat gluten and plant fibre and plant material is performed at a temperature less than 10 °C, or less than 9 °C, or less than 8 °C, or less than 7 °C, or less than 6 °C, or less than 5 °C, or less than 4 °C, or less than 3 °C, or less than 2 °C. A low temperature may be important for preventing moisture release from certain plant materials, for example textured rice flake, which may be added in frozen form. Moisture release may cause the textured plant material to soften, increasing the likelihood of the material to be broken down during the manufacturing process which would be disadvantageous to the final product. Lower temperatures also are preferable for microbiological control.

In some embodiments, after combining the wheat gluten and plant fibre with the plant material, the meat or fish analogue mixture is formed into a meat or fish analogue unit, for example, by cutting. In some examples, the fish analogue is cut into finger planks or rectangles. The fish analogue unit, finger planks or rectangles may resemble fish fingers.

In some embodiments, the meat or fish analogue unit is chilled or frozen, or is suitable for chilling or being frozen.

In some embodiments, the meat or fish analogue unit is coated. In some embodiments, the meat or fish analogue may be coated with a batter layer or a crumb layer, for example, using a batter or crumb mixture. In some embodiments, the meat or fish analogue unit is coated twice with the batter or crumb mixture.

In some embodiments, after coating, the coated meat or fish analogue unit is fried. In some embodiments, the coated meat or fish analogue is fried at a temperature from about 180 °C to about 210 °C, for example, about 195 °C. The frying step may be performed for about 30 seconds to about 55 seconds, optionally about 45 seconds.

In some embodiments, after frying, the coated meat or fish analogue unit is chilled or frozen, or is suitable for chilling or being frozen.

In an embodiment, the method for producing a fish analogue comprises:

(a) mixing together plant-based oil, flavourings and water until evenly distributed,

(b) adding wheat gluten and plant fibre and mixing until evenly distributed and an emulsion formed,

(c) adding a textured plant material, optionally textured rice flake, and mixing, wherein the fish analogue comprises from about 50% to about 70% by weight textured plant material, optionally textured rice flake.

Use

The present invention also provides the use of wheat gluten and plant fibre to bind plant material in a meat or fish analogue, wherein the plant fibre has a fibre length between about 80 microns to about 500 microns, and wherein the meat or fish analogue comprises from about 7% to about 20% by weight of the wheat gluten and from about 0.25 % to about 7.5% plant fibre. As described herein, the use of wheat fibre and a plant fibre having a fibre length between about 80 microns to about 500 microns can be used to cohesively bind plant material and optionally other components of the meat or fish analogue together. The use of wheat fibre and plant fibre does not have a detrimental effect on texture, with the meat or fish analogues closely resembling meat or fish.

Also described herein is the use of wheat gluten to increase the protein content in a meat or fish analogue, wherein the meat or fish analogue comprises from about 7% to about 20% by weight of the wheat gluten and from about 0.25 % to about 7.5% plant fibre and wherein the plant fibre has a fibre length between about 80 microns to about 500 microns, wherein the protein content is at least about 7.5% by weight of the meat or fish analogue.

Preferred Compositions

In an embodiment, the fish analogue comprises: from about 50 to about 70 %, or from about 60 to about 68% plant material, optionally textured rice flake from about 7 to about 20 % wheat gluten, or from 9 to about 15% wheat gluten, from about 10 to about 25% water from about 5 to about 15% plant-based oil, or from about 7 to about 12% plant-based oil, optionally rapeseed oil from about 0.25 to about 5% plant fibre, or from about 0.5 to about 1.25% plant fibre with a fibre length from about 80 microns to about 500 microns, optionally wheat fibre up to about 2.5 % flavourings, or from about 1.75 to about 2.4 % flavourings, up to about 3% salt, or from about 1 to about 1.5% salt, wherein % are by weight of the fish analogue.

In an embodiment, the meat analogue comprises: from about 10 to about 50 % plant material, or from about 20 to about 37% plant material, optionally extruded textured plant protein material, from about 7 to about 20 % wheat gluten, from about 30 to about 60% water from about 5 to about 15% of a plant-based oil, optionally rapeseed oil from about 0.25 to about 5% plant fibre, or from about 2.5% to about 4% plant fibre, with a fibre length from about 80 microns to about 500 microns, optionally wherein the plant fibre is wheat fibre up to about 3% flavourings, or from about 0.5 to about 2.5% flavourings, up to about 3% salt, or from about 1 to about 1.5% salt, wherein % are by weight of the meat analogue.

The present disclosure may be described by the following numbered paragraphs:

1. A meat or fish analogue comprising plant material; about 7% to about 20% by weight wheat gluten and from about 0.25 % to about 7.5% by weight plant fibre, and wherein the plant fibre has a fibre length between about 80 microns to about 500 microns.

2. The meat or fish analogue according to paragraph 1 , wherein the meat or fish analogue is: a) plant-based, and/or b) does not comprise an ingredient from an animal origin.

3. The meat or fish analogue according to any preceding paragraph, wherein the plant fibre is a cereal fibre or bamboo fibre, and optionally wherein the cereal fibre is wheat fibre or oat fibre.

4. The meat or fish analogue according to any preceding paragraph, wherein the plant fibre is wheat fibre.

5. The meat or fish analogue according to any preceding paragraph, wherein the plant fibre has a fibre length between about 150 microns to about 250 microns.

6. The meat or fish analogue according to any preceding paragraph, wherein the plant-material is selected from rice, tapioca, root vegetables, tubers, legumes, cereal, oilcrop, fungus or a combination thereof.

7. The meat or fish analogue according to any preceding paragraph, wherein the plant-material is textured plant material, optionally textured rice flake.

8. The meat or fish analogue according to any preceding paragraph, wherein the protein content is at least 7.5% by weight of the meat or fish analogue, optionally at least 10% by weight of the meat or fish analogue.

9. The meat or fish analogue according to any preceding paragraph, wherein the wheat gluten is from about 9% to about 15% by weight of the meat or fish analogue.

10. The meat or fish analogue according to any preceding paragraph, wherein the plant fibre is from about 0.5% to about 1.25% by weight of the meat or fish analogue. 11. The meat or fish analogue according to any preceding paragraph, wherein the ratio of wheat gluten to plant fibre is from about 1:1 to about 30:1, or optionally from about 10:1 to about 15:1.

12. The meat or fish analogue according to any preceding paragraph, comprising one or more of plant-based oil, flavourings and/or salt.

13. The meat or fish analogue according to any preceding paragraph, wherein the meat or fish analogue is free of microcrystalline cellulose (E460), methyl cellulose (E461), ethyl cellulose (E462), hydroxypropyl cellulose (E463), hydroxylpropyl methyl cellulose (E464), ethyl methyl cellulose (E465), sodium Carboxy Methyl Cellulose (E466), Cross-linked Carboxy Methyl Cellulose (E468), Enzymatically Hydrolysed Carboxy Methyl Cellulose (E469) and Hydroxyethyl Cellulose (E1525).

14. A method of producing a fish or meat analogue according to any preceding paragraph, the method comprising: providing the wheat gluten and the plant fibre and mixing until evenly distributed, and combining plant material with the wheat gluten and plant fibre and mixing.

15. Use of wheat gluten and plant fibre to bind plant material in a meat or fish analogue, wherein the plant fibre has a fibre length between about 80 microns to about 500 microns, and wherein the meat or fish analogue comprises from about 7% to about 20% by weight of the wheat gluten and from about 0.25 % to about 7.5% plant fibre.

Examples

Example 1 - Preparing a fish analogue (lab scale) Equipment

Kenwood mixer (standard kitchen model), Scales, Spatula

Ingredients table

1. Remove the rice flake from the freezer to temper whilst preparing the mix

2. Pre-blend in the mixer the flavour powder and the salt together on medium shear to evenly distribute the flavour powder

3. Into the mixer add all the rapeseed oil and water on low shear for approx. 30 seconds until fully combined

4. Add all the wheat gluten and wheat fibre to the mixer. Mix on low shear for 30 seconds to form the emulsion. If needed, a spatula may be used to scrape any mixture of the sides of the bowl back into the mix

5. Add the textured rice flake into the emulsion and mix on low shear for approx. 30 seconds until fully combined.

6. Check the temperature of the mixture, this should be roughly -1 °C ± a few degrees

The core mixture was cut to size, coated, and fried at a temperature of 195 °C. The final products are suitable for chilling or for freezing. Testing

It was found that the wheat gluten and wheat fibre could be used to bind the components of the fish analogue and the plant material (i.e., textured rice flake) together, to form a fish analogue with a cohesive texture.

The fish analogue was also found to have a texture resembling fish, as determined by sensory evaluation. Notably, the fish analogues also demonstrated a white colour and good appearance. This is demonstrated by a fish product comprising a fish analogue in accordance with the present invention, which is shown in Figure 1.

Rice Flake Size Distribution

The size distribution of the textured rice flake was investigated to see which size distribution demonstrated the best properties. A fish analogue according to Example 1 comprising 100% coarse textured rice flake was compared with two example fish analogues comprising either i) 50% coarse and 50% fine textured rice flake and ii) 75% coarse and 25% fine textured rice flake respectively. Fine textured rice flake, described herein, refers to a rice flake that has a smaller rice flake size and size distribution compared to coarse textured rice flake.

It was found that fish analogues comprising larger rice flakes had both a better textural profile and a flakier appearance, with the fish analogue comprising 100% coarse flake demonstrating the best properties.

Comparative Examples

A comparative product similar to Example 1 was prepared, wherein the 9.85% wheat gluten was replaced with 9% pea protein isolate. The resultant product did not demonstrate the same properties as the product formed using wheat gluten. The texture of the comparative example was powdery and chalky. In addition, the fish analogue core was beige in colour and too dark to resemble white fish.

In a second comparative example, a combination of wheat gluten and methylcellulose (E461) was prepared, with the amount of methylcellulose ranging from 0.5 to 1.0% by weight of the fish analogue. The presence of methylcellulose was found to have a negative impact on texture, as well as processing, with the resultant product being too sticky and lacking good “bite”. In addition, other materials such as rice protein isolate were trialled to bind the materials and also provide a source of protein nutrition claim. The results observed in the finished products matched those as seen when using pea protein isolate, having a negative impact on texture and colour.

Commercial Award

Since the priority date of this application, a product according to the invention “BirdsEye Green Cuisine Fishless Fingers” won a “Top Launch” award as part of the Top Products Survey 2021 by the publication “The Grocer”. This reflects the long-felt want of good alternative meat or fish analogue products, and is indicative of the commercial success of products of the invention.