WO2025229307A1

WO2025229307A1 - Foodstuff

Info

Publication number: WO2025229307A1
Application number: PCT/GB2025/050867
Authority: WO
Inventors: Linda Christina PRAVINATA; Sarah CATON; Anna Jayne TAYLOR
Original assignee: Marlow Foods Ltd
Current assignee: Marlow Foods Ltd
Priority date: 2024-04-30
Filing date: 2025-04-23
Publication date: 2025-11-06
Anticipated expiration: 2026-10-30
Also published as: GB202506006D0; GB202406043D0

Abstract

A foodstuff comprises animal-derived meat and a filamentous fungus, for example Fusarium venenatum. It may comprise: 3.0 to 25.0 wt% animal-derived meat on a dry mass basis; 2.0 to 25.0 wt% fungus on a dry mass basis; 50.0 to 90.0 wt% water; 0.0 to 6.0 wt% flavourant(s); and 0.0 to 15.0 wt% binder(s).

Description

Foodstuff

This invention relates to a foodstuff which comprises animal meat. Particularly, although not exclusively, the invention relates to a foodstuff which comprises edible flesh of an animal which is acceptable for human consumption. Said animal meat may be selected from beef and veal from cattle, pork, ham and bacon from pigs, mutton from sheep, venison from deer, fish, insects, and poultry from chickens, ducks and turkeys.

Animal meat is widely consumed throughout the world. However, consumption of relatively large amounts of animal meat, especially red meat, over long periods may be detrimental to health. It is, therefore, desirable to reduce consumption of animal meat, whilst still providing a foodstuff which has consumer acceptance.

Disadvantageously, animal meat is relatively high in undesirable saturated fats and low in fibre. An object of preferred embodiments of the present invention is to provide a foodstuff comprising animal meat which has a nutritional profile which may be improved, for example by having reduced saturated fats and relatively high fibre content, compared to animal meat per se and which also has a wide range of desirable properties associated with animal meat per se.

Properties associated with animal meat which it may be desirable to replicate or enhance in any foodstuffs aiming to mimic or improve on animal meat per se include properties exhibited during oral processing, for example juiciness over several bites and/or over a period in which it may be held in a consumer’s mouth. For example, in any foodstuff intended to be a substitute for animal meat per se and/or which aims to replicate or enhance animal meat per se, it is preferred for the foodstuff to be succulent and provide for sequential moisture release during prolonged chewing.

One further disadvantage of animal meat is its tendency to undergo substantial shrinkage, for example due to relatively high water loss, upon cooking. One object of a preferred embodiment of the present invention is to provide a foodstuff which may have lower shrinkage and/or has relatively high water retention during cooking, compared to animal meats per se.

It is an object of preferred embodiments of the present invention to address the above-described problems.

It is an object of preferred embodiments of the present invention to provide a foodstuff which may have an improved nutritional profile compared to animal meat per se, which has reduced shrinkage compared to animal meat per se and/or has relatively high water retention on cooking and yet has similar properties to animal meat per se on oral processing. According to a first aspect of the invention, there is provided a foodstuff comprising:

(i) animal-derived meat; and

(ii) a filamentous fungus.

Said animal-derived meat may be derived from an animal and it suitably comprises the flesh of any animal which is acceptable for human consumption. Said animal may be a mammal or fish. For example, said animal-derived meat may be selected from beef and veal from cattle, pork, ham and bacon from pigs, mutton from sheep, venison from deer, fish and poultry from chickens, ducks and turkeys. In said foodstuff, said animal-derived meat may be from multiple sources, for example up to two sources. Preferably, however, said foodstuff includes animal-derived meat from a single animal species. Preferably, said animal-derived meat comprises meat derived from a mammal, for example cattle, pigs or sheep.

Said animal-derived meat may comprise minced or ground meat. For example, said animal- derived meat may comprise pieces having a maximum diameter of less than 1 .0 cm, preferably less than 0.8 cm, more preferably less than 0.5 cm. Said animal-derived meat may comprise pieces having a maximum diameter of at least 0.1 cm. Said animal-derived meat may comprise pieces with a number average maximum diameter in the range 0.1 to 1 .0 cm, for example in the range 0.1 to 0.7 cm.

Said foodstuff may include at least 10.0 wt%, suitably at least 20.0 wt%, preferably at least 25.0 wt%, more preferably at least 30.0 wt%, especially at least 35.0 wt% of animal-derived meat on a wet mass basis. Said foodstuff may include less than 80.0 wt%, suitably less than 70.0 wt%, preferably less than 60.0 wt%, of animal-derived meat on a wet mass basis.

The ‘wet mass basis’ of said animal-derived meat (or any ingredient referred to herein) suitably includes water which is contained in or associated with the ingredient. Animal-derived meat may naturally contain 60.0-80.0 wt% of water. The wt% of said animal-derived meat (or any ingredient referred to herein) may be expressed on a ‘dry mass basis’ which refers to the weight of the ingredient excluding any water which may be associated with the ingredient.

Said foodstuff may include at least 3.0 wt%, suitably at least 6.0 wt%, preferably at least 7.5 wt%, more preferably at least 8.1 wt%, especially at least 10.5 wt% of animal-derived meat on a dry mass basis. Said foodstuff may include less than 24.0 wt%, suitably less than 21 .0 wt%, preferably less than 18.0 wt%, of animal-derived meat on a dry mass basis.

Said filamentous fungus suitably comprises filaments which may be relatively intact, suitably to facilitate entrapment of other particulate components of said foodstuff. Said filaments may have lengths of less than 500|jm, preferably less than 100pm. Said filaments may have a length greater than 1 m, for example greater than 10pm. Preferably, fewer than 5wt%, preferably substantially no, filaments of said filamentous fungus have lengths of greater than 500pm; and preferably fewer than 5wt%, preferably substantially no filaments have lengths of greater than 250pm. Preferably, values for the number average of the lengths of said filaments are also as stated above. The number average of the lengths of said filaments may be greater than 1 pm, greater than 5pm, greater than 10pm, greater than 20pm, greater than 35pm or greater than 50pm. Thus, the number average of the lengths of said filaments may be in the range 1 pm to 100 pm, preferably in the range 2pm to 80pm.

Said filamentous fungus may comprise filaments having diameters of less than 20pm, preferably less than 10pm, more preferably 5pm or less. Said filaments may have diameters greater than 1 pm, preferably greater than 2pm. Preferably, values for the number average of said diameters of said filaments are also as stated above. Thus, the number average of said diameters of said filaments are preferably in the range 1 pm to 20pm.

Said filamentous fungus may comprise filaments having an aspect ratio (length/diameter) of less than 500, preferably less than 200, more preferably less than 100. The aspect ratio may be greater than 5, preferably greater than 10. Preferably, values for the average aspect ratio of said filaments (i.e. the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments) are also as stated above. Thus, the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments is preferably in the range 5 to 500, more preferably in the range 10 to 100.

Preferably, said filamentous fungus comprises fungal mycelia and suitably at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt% of said filamentous fungus in said foodstuff comprises fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said filamentous fungus in said foodstuff preferably comprises a filamentous fungus of a type which does not significantly produce fruiting bodies and suitably said filamentous fungus in said foodstuff includes less than 5 wt%, preferably less than 1 wt%, more preferably substantially 0 wt% of fruiting bodies.

Said filamentous fungus is preferably edible. Said filamentous fungus is preferably regarded as safe for human consumption.

Said filamentous fungus preferably comprises fungus selected from fungi imperfecti.

Preferably, said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, VA.).

Preferably, said filamentous fungus is non-viable. Preferably, said filamentous fungus has been treated to lower the level of RNA which it contains. Thus, the level of RNA in said filamentous fungus is preferably less than the level in an identical fungus when in a viable state. The level of RNA in the filamentous fungus is preferably less than 2 wt% on a dry mass basis.

Unless otherwise stated herein, the amount of filamentous fungus in said foodstuff is on a dry mass basis. That is, the weight on a dry mass basis excludes any water which may (and usually is) incorporated into a mass comprising the filamentous fungus.

Advantageously, said filamentous fungus need not be and/or is not treated to significantly rupture its cells and/or remove significant levels of proteins from the cells, during preparation of said foodstuff or any part thereof. The cells of fungus in said composition suitably include a high level (eg at least 60wt%, at least 70wt%, at least 80wt% or at least 90wt%) of the wt% of protein which is naturally produced in the cells of the fungus during their normal growth. Said fungus may include a relatively high level of protein which suitably is not washed significantly from the cells during preparation of said foodstuff or any part thereof. It is preferred that the cells of fungus in said composition suitably include a high level (eg at least 60wt%, at least 70wt%, at least 80wt% or at least 90wt%) of the wt% of protein which is naturally produced in the cells of the fungus during their normal growth. The level of protein may be assessed using the Dumas method.

Said fungus may include at least 35wt%, preferably at least 40wt%, protein on a dry mass basis. Said fungus may include less than 65wt%, preferably less than 60wt%, protein on a dry mass basis.

Said filamentous fungus may include at least 35wt%, preferably at least 40wt%, soluble protein on a dry mass basis. Said fungus may include less than 65wt%, preferably less than 60wt%, soluble protein on a dry mass basis.

Said filamentous fungus may include at least 10wt%, preferably at least 15wt%, dietary fibre on a dry mass basis. Said filamentous fungus may include less than 30wt%, preferably less than 23wt%, dietary fibre on a dry mass basis.

Said filamentous fungus may include at least 4wt%, preferably at least 7wt%, fat on a dry mass basis. Said filamentous fungus may include less than 20wt%, preferably less than 10wt%, fat on a dry mass basis. Said foodstuff preferably comprises water. Said foodstuff may include at least 50.0 wt%, preferably at least 55.0 wt%, more preferably at least 60.0 wt%, especially at least 65.0 wt% of water. Said water level suitably refers to the total water content in the foodstuff irrespective of the source or arrangement of the water.

Said foodstuff may include less than 90.0 wt%, preferably less than 85.0 wt%, more preferably less than 80.0 wt%, especially less than 75.0 wt% of water.

Said foodstuff may include at least 2.0 wt%, suitably at least 4.0 wt%, preferably at least 6.0 wt% of filamentous fungus on a dry mass basis and may include less than 25.0 wt%, suitably less than 20.0 wt%, preferably less than 18.0 wt% of filamentous fungus on a dry mass basis.

In said foodstuff, a ratio R1 defined as the wt% of animal-derived meat on a dry mass basis divided by the wt% of filamentous fungus on a dry mass basis may be in the range 0.25 to 5.0, preferably in the range 0.5 to 3.0, more preferably in the range 1 .0 to 2.5; and/or a ratio R2 defined as the wt% of animal-derived meat on a dry mass basis divided by the wt% of water may be in the range 0.05 to 1.0, preferably in the range 0.10 to 0.5, more preferably in the range 0.15 to 0.35; and/or a ratio R3 defined as the wt% of filamentous fungus on a dry mass basis divided by the wt% of water may be in the range 0.02 to 0.5, preferably in the range 0.05 to 0.40, more preferably in the range 0.08 to 0.20.

In said foodstuff, the sum S1 of the wt% of animal-derived meat, filamentous fungus and water may be at least 70.0 wt%, suitably at least 75.0 wt%, preferably at least 80.0 wt%, more preferably at least 85.0 wt%. Said sum S1 may be less than 99.0 wt%, less than 95.0 wt%, less than 93.0 wt% or less than 91 .0 wt%.

Said foodstuff may include one or more flavourants. The sum of the wt% of flavourants in said foodstuff may be in the range 0.0 to 6.0 wt%, preferably 0.05 to 3.0 wt%, more preferably 0.1 to 2.5 wt%, especially 0.2 to 2.0 wt%. Said flavourants may include salt, herbs and/or spices.

Said foodstuff may include binder which is suitably arranged to facilitate formation of said foodstuff as a coherent, solid mass. Said binder may comprise breadcrumbs or a breadcrumbs substitute, for example rolled oats, a flour, such as coconut or almond flour, ground seeds, such as ground flax seeds and flakes, such as quinoa flakes.

The sum of the wt% of binders in said foodstuff may be in the range 0.0 to 15.0 wt%, suitably 1 .0 to 12.0 wt%, preferably 2.0 to 10.0 wt% or 4.0 to 10.0 wt%. In said foodstuff, the total amount of oil/fat on a dry mass basis may be in the range 1 .0 to 8.0 wt%, preferably 1.5 to 6.0 wt%, more preferably 1.9 to 5.0 wt%. Fat/oil in said foodstuff may comprise fat/oil in said animal-derived meat or fat/oil included in addition to any which may have been produced naturally in said animal-derived meat.

In said foodstuff, the sum of the wt% of saturated fat may be less than 1 .5 wt%, preferably less than 1 .3 wt%, more preferably less than 1 .2 wt%. The foodstuff may include at least 0.1 wt% of saturated fat.

In said foodstuff, the wt% of fibre may advantageously be higher than in comparable foodstuffs. For example, it may be at least 1.0 wt%, preferably at least 1.5 wt%, more preferably at least 2.0 wt% or even at least 2.4 wt%. It may be less than 5.0 wt%.

Said foodstuff may comprise:

3.0 to 25.0 wt% (preferably 10.5 to 24.0 wt%) animal-derived meat on a dry mass basis;

2.0 to 25.0 wt% (preferably 6.0 to 24.0 wt%), fungus on a dry mass basis; and

50.0 to 90.0 wt% (preferably 65.0 to 75.0 wt%) water.

Said foodstuff may comprise:

2.0 to 25.0 wt% (preferably 6.0 to 24.0 wt%), fungus on a dry mass basis;

50.0 to 90.0 wt% (preferably 65.0 to 75.0 wt%) water;

0.0 to 6.0 wt% (preferably 0.05 to 3.0 wt%) flavourant(s); and

0.0 to 15.0 wt% (preferably 4.0 to 10.0 wt%) binder(s).

The aforementioned wt% values for levels of ingredients in said foodstuff suitably refer to the foodstuff when uncooked. On cooking, the wt% of water may be reduced. However, advantageously, on cooking the foodstuff described, the amount of water lost may be reduced compared to comparable foodstuffs which do not include said filamentous fungus. It is believed that inclusion of filamentous fungus facilitates retention of water during cooking which, in turn, may advantageously enhance a consumer’s oral experience when consuming the foodstuff. In an embodiment E1 , said foodstuff may incorporate a fat composition which is suitably additional to any fat composition which is part of and/or derived from said animal-derived meat. Said fat composition may include an oil which is not of animal origin.

Said fat composition may comprise: filamentous fungus; water; and oil; wherein said composition suitably comprises an emulsion comprising a water phase and a phase comprising said oil.

Preferably, said fat composition comprises an emulsion comprising a continuous water phase and a discontinuous phase comprising said oil. Preferably, said fat composition comprises an oil in water emulsion. Droplets of oil are preferably dispersed in the water phase.

Skilled persons in the art will readily be able to confirm the existence of said emulsion as described, for example visually and/or by microscopy and/or by other analysis.

It is believed that, in said fat composition, entangled filaments of said filamentous fungus are able to entrap droplets of oil, thereby providing a stable composition. When the composition is heated beyond a minimum temperature, it may release the oil in a manner similar to release of oil on cooking pork back fat.

Said filamentous fungus of said fat composition may have any feature of the filamentous fungus described above. For example, it may comprise fungus selected from fungi imperfecti; and/or it may consist essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5. Said filamentous fungus of said fat composition may be the same filamentous fungus as that in said foodstuff other than as part of said fat composition. Said foodstuff may include no more than two different filamentous fungi; and, preferably, said foodstuff includes only a single type of filamentous fungus; wherein said single type may be selected from fungi imperfecti and/or it may consist essentially of cells of Fusarium species, especially of Fusarium venenatum A3/5.

Said oil of said fat composition may be a vegetable oil. Said oil may have a melting point of at least -25°C, preferably at least -20°C. The melting point may be less than 40°C. In a first embodiment, the oil may be a liquid at room temperature (eg 20°C). In this case, said oil may have a melting point in the range -20°C to 5°C, for example in the range -20°C to -5°C. In a second embodiment, the oil may be a solid at room temperature (eg 20°C). In this case, said oil may have a melting point in the range 20°C to 45°C, for example in the range 25°C to 40°C. When an oil is selected as described in the second embodiment, it may be possible, if desirable, to include more oil in the composition and still achieve desirable properties.

Said oil has preferably not been chemically treated to functionalise it. It is preferably not a hydrogenated version of a natural oil. Said oil is preferably a natural oil.

Said oil may be a plant-based oil or solid fat.

Said oil may be selected from rapeseed oil (also known as “canola oil”), sunflower oil (including high oleic sunflower oil), cocoa butter (also known as “theobroma oil”), safflower oil (including high oleic safflower oil), sesame oil, flaxseed oil, olive oil, rice bran oil and cotton seed oil. Preferred oils include liquid oils which are high in mono-unsaturated fatty acids and/or polyunsaturated fatty acids. Preferred oils may be selected from rapeseed oil and sunflower oil including high oleic sunflower oil.

A solid fat (for example having a melting point of at least 20°C, such as in the range 20°C to 45°C) may be selected from coconut oil, palm oil including its fractionations, cocoa butter and/or stearic-oleic-stearic fatty acid composition (SOS-rich fats). The latter may be known as cocoa butter substitutes and may include mango seed kernel (mango butter), sal, shea, kokum, and illipe butter.

Any grade of said oil, for example virgin, extra virgin, highly refined or winterized, may be selected.

In said embodiment E1 , the sum of the wt% of all oils/fats in the fat composition may be in the range 2.0 to 6.0wt%, for example in the range 2.0 to 5.0wt%.

In said embodiment E1 , said foodstuff may include one or more hydrocolloids and/or polysaccharides, over and above any hydrocolloids/polysaccharides which are naturally present in the filamentous fungus or animal-derived meat.

Said polysaccharide and/or said edible hydrocolloid may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, p-glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjac gum xanthan gum and starches (which may be native or modified and may consist of vegetables starches from tuber-, cereal-, or grain-origins). Preferably, said polysaccharide and/or said edible hydrocolloid is selected from agar, carrageenan, curdlan, locust bean gum, pectin and low acyl gellan gum.

In said foodstuff, the sum of the wt% of hydrocolloids and polysaccharides as described may be at least 0.05 wt%, preferably at least 0.10 wt%, more preferably at least 0.13wt%. The sum of the wt% of hydrocolloids and polysaccharides may be less than 1 .00 wt%, preferably less than 0.50 wt%, more preferably less than 0.30 wt%.

In said embodiment E1 , said fat composition may have any feature of the fat composition described in the method of the second aspect.

Said foodstuff may comprise:

0.0 to 55.0 wt% (preferably 5.0 to 20.0 wt%, more preferably 5.0 to 11.0 wt%) of said fat composition; and, additionally:

3.0 to 25.0 wt% (preferably 7.5 to 24.0 wt%, more preferably 10.5 to 24.0 wt%) animal-derived meat on a dry mass basis;

0.0 to 25.0 wt% (preferably 2.0 to 25.0 wt%, more preferably 6.0 to 24.0 wt%), filamentous fungus on a dry mass basis, in addition to any filamentous fungus in said fat composition; and

42.0 to 90.0 wt% (preferably 55.0 to 80.0 wt%, more preferably 65.0 to 75.0 wt%) water in addition to any water in said fat composition.

In one preferred example of said embodiment E1 (referred to as embodiment E1.1), said foodstuff may include filamentous fungus as part of the fat composition and the foodstuff may include substantially no filamentous fungus other than that which is part of the fat composition. Example 12 which follows is an example of such a foodstuff.

In another preferred example of said embodiment E1 (referred to as embodiment E1.2), said foodstuff may include the fat composition of embodiment E1 and, additionally, may include additional filamentous fungus over and above that included in the fat composition. Such filamentous fungus may be dispersed within said animal-derived meat and/or water of said foodstuff. Examples 3, 10 and 11 are examples of foodstuffs in accordance with embodiment E1.2. In an embodiment E2, said foodstuff may comprise said animal-derived meat and said filamentous fungus, without any said fat composition as described. Example 13 is an example of a foodstuff in accordance with embodiment E2.

In an embodiment E3, said filamentous fungus may be provided as part of a filamentous fungus composition. Said filamentous fungus composition may comprise texturized filamentous fungus which suitably comprises filamentous fungus as described in combination with a binder. Said binder may be selected from egg albumin, a hydrocolloid and a vegetable protein. A hydrocolloid may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, p-glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjac gum, starch, and xanthan gum. A preferred vegetable protein is potato protein. A preferred filamentous fungus composition comprises texturized filamentous fungus comprising potato protein as binder.

Said filamentous fungus composition may comprise 0.1 to 5.0 wt%, preferably 0.5 to 3.0 wt% of binder as described. Said filamentous fungus composition may include at least 10.0 wt%, preferably at least 15.0 wt% of filamentous fungus on a dry mass basis and may include less than 30.0 wt%, suitably less than 25.0 wt% of filamentous fungus on a dry mass basis.

In some embodiments, said foodstuff may comprise said animal-derived meat, a filamentous fungus composition as per embodiment E3 and a said fat composition as described.

Said foodstuff is preferably edible. Said foodstuff may be a solid and/or a gel at 20°C. Said foodstuff may be in the form of a block, for example having a volume of at least 25cm³; and said volume may be less than 1000cm³.

Said foodstuff is preferably provided in a package. The package may be arranged to restrict passage of oxygen to the foodstuff therein. Said package may comprise an oxygen barrier material. Said package may comprise a plastics packaging material. Said foodstuff is preferably the only edible foodstuff in the package.

Said foodstuff may be in the form of a comminuted or restructured meat product. It may be in the form of patty, sausage, nugget or the like.

According to a second aspect of the invention, there is provided a method of making a foodstuff, for example as described in the first aspect, the method comprising:

(i) selecting a first mass comprising animal-derived meat;

(ii) selecting a second mass comprising filamentous fungus; and (iii) contacting said first and second masses thereby to produce said foodstuff.

Said first mass may comprise or preferably consist essentially of said animal-derived meat as described in the first aspect.

Said second mass may comprise or preferably consist essentially of a fat composition and/or a filamentous fungus composition. When said second mass comprises a fat composition, said foodstuff prepared may be as described in said embodiment E1.1 ; when said second mass comprises said filamentous fungus composition, said foodstuff prepared may be as described in embodiment E1 .2.

When said foodstuff includes said fat composition, said fat composition suitably includes at least 0.5 wt%, preferably at least 1 .0wt%, more preferably, at least 2.0wt%, especially at least 3.0wt% of said fungus on a dry mass basis. Said composition may include less than 20.0 wt%, suitably less than 15.0 wt%, preferably less than 10.0 wt%, more preferably less than 8.0 wt%, especially less than 5.0 wt%, of said fungus on a dry mass basis.

Said fat composition suitably includes at least 0.5 wt%, preferably at least 1.0wt%, more preferably, at least 2.0wt%, especially at least 3.0wt% of protein on a dry mass basis. Said composition may include less than 20.0 wt%, suitably less than 15.0 wt%, preferably less than 10.0 wt%, more preferably less than 8.0 wt%, especially less than 5.0 wt%, of protein on a dry mass basis. The protein level may be assessed by the Dumas method. A protein factor of 6.25 may be used.

Unless otherwise stated, a reference herein to the weight of water in said fat composition suitably refers to the total water content in the fat composition irrespective of its origin.

Said fat composition may include at least 7.0 wt%, suitably at least 15.0 wt%, preferably at least 20.0 wt%, more preferably at least 30.0 wt%, especially at least 35.0 wt% of water. The amount of water in said fat composition may be less than 70.0 wt%. suitably less than 50.0 wt%. Said composition may include 30.0 to 70.0 wt%, suitably 35.0 to 65.0 wt%, preferably 35.0 to 50.0 wt% water.

In said fat composition, the sum of the wt% of said fungus on a dry matter basis and water is suitably at least 35.0 wt%, preferably at least 40.0 wt%; and said sum may be less than 80.0 wt%, less than 71.0 wt% or less than 60.0 wt%. The sum of the wt% of said fungus on a dry matter basis and water in said fat composition may be in the range 40.0 to 60.0 wt%, suitably 42.0 to 56.0 wt%. In said fat composition, suitably a ratio defined as the weight of water divided by the weight of fungus on a dry matter basis is at least 1 .0, preferably at least 2.0. Said ratio may be less than 15.0, preferably less than 10.0.

In said fat composition, suitably a ratio defined as the weight of water divided by the total weight of all fungi on a dry matter basis is at least 1 .0, preferably at least 2.0. Said ratio may be less than 15.0, preferably less than 10.0.

Said fat composition may include at least 15.0 wt%, preferably at least 30.0 wt%, of said oil. Said fat composition may include less than 70.0 wt%, preferably less than 65.0 wt%, of said oil. Preferably, said fat composition includes 35-60 wt%, more preferably 49-55 wt%, of said oil.

The sum of the wt% of all oils in the fat composition may be at least 15.0 wt%, preferably at least 30.0 wt%, of said oil. Said sum may be less than 70.0 wt%, preferably less than 65.0 wt%. Preferably, the sum of the wt% of all oils in the fat composition is in the range 35-60 wt%, more preferably in the range 49-55 wt%.

Advantageously, the fat composition may comprise not too high a level of oil and/or a relatively high level of fungus which may provide the composition with an advantageous nutritional profile, especially in relation to pork back fat and/or other fat replacement compositions.

In said fat composition, suitably, a ratio defined as the wt% of oil divided by the wt% of fungus is at least 3.0, preferably at least 4.0. Said ratio is suitably less than 30.0, is preferably less than 25.0 and, more preferably, is less than 20.0.

In said fat composition, suitably, a ratio defined as the sum of the wt% of all oil divided by the sum of the wt% of all fungi in said fat composition is at least 3.0, preferably at least 4.0. Said ratio is suitably less than 30.0, is preferably less than 25.0 and, more preferably, is less than 20.0.

In said fat composition, suitably, a ratio defined as the weight of water divided by the weight of oil is greater than 0.40, is preferably greater than 0.55 and, more preferably, is greater than 0.70. Said ratio may be less than 2.0, preferably less than 1 .6 and more preferably less than 1 .3.

In preferred embodiments, a ratio defined as the volume of oil divided by the total volume of water in the fat composition may be at least 0.20, preferably at least 0.30, more preferably at least 0.70. The ratio may be less than 2.50, suitably less than 2.00, preferably less than 1 .50. In some cases, a distinction may be made between water which is contained within a paste comprising the fungus which may be used to prepare the fat composition and water (herein “added water”) which is added to the paste and oil to prepare the fat composition. In a preferred embodiment, a ratio defined as the volume of oil divided by the volume of added water may be at least 0.30, preferably at least 0.90, more preferably at least 1 .40, especially at least 1 .65. The added water may predominantly define the continuous water phase in the fat composition.

In said fat composition, suitably, a ratio defined as the weight of water divided by the weight of all oils is greater than 0.40, is preferably greater than 0.55 and, more preferably, is greater than 0.70. Said ratio may be less than 2.0, preferably less than 1 .6 and more preferably less than 1.3.

In said fat composition, the sum of the wt% of said fungus, water and said oil is suitably at least 90.0 wt%, preferably at least 92.0 wt%; and said sum may be less than 99.0 wt%.

In said fat composition, the sum of the wt% of all fungi, water and all oils is suitably at least 90.0 wt%, preferably at least 92.0 wt%; and said sum may be less than 99.0 wt%.

Said oil is suitably primarily composed of fatty acids in the form of esters. References below to an oil which is composed of or includes a fatty acid includes the fatty acid as an ester (e.g. the oil include a fatty acid residue), rather than the referenced fatty acid being a free fatty acid in the oil.

Said oil is preferably a vegetable oil.

Said oil may have a melting point of at least -25°C, preferably at least -20°C. The melting point may be less than 40°C. In a first embodiment, the oil may be a liquid at room temperature (eg 20°C). In this case, said oil may have a melting point in the range -20°C to 5°C, for example in the range -20°C to -5°C. In a second embodiment, the oil may be a solid at room temperature (eg 20°C). In this case, said oil may have a melting point in the range 20°C to 45°C, for example in the range 25°C to 40°C. When an oil is selected as described in the second embodiment, it may be possible, if desirable, to include more oil in the fat composition and still achieve desirable properties.

Said oil may be a plant-based oil or solid fat. Said oil may be selected from rapeseed oil (also known as “canola oil”), sunflower oil (including high oleic sunflower oil), cocoa butter (also known as “theobroma oil”), safflower oil (including high oleic safflower oil), sesame oil, flaxseed oil, olive oil, rice bran oil and cotton seed oil. Preferred oils include liquid oils which are high in mono-unsaturated fatty acids and/or polyunsaturated fatty acids. Preferred oils may be selected from rapeseed oil and sunflower oil including high oleic sunflower oil.

Said fat composition may include less than 10.0 wt%, preferably less than 8.0 wt%, more preferably less than 6.0 wt% of edible hydrocolloids in total. The fat composition may include one or more edible hydrocolloids. Preferably, said fat composition includes at least 0.5 wt% of edible hydrocolloids in total. In a preferred embodiment, said fat composition includes 0.5 to 6.0 wt% of edible hydrocolloids in total. In especially preferred embodiments, said fat composition includes 0.5 to 3.0 wt% or 0.5 to 2.0 wt% of edible hydrocolloids in total.

Said fat composition may include polysaccharide, over and above any polysaccharide included in the fungus. Said fat composition may include less than 10.0 wt%, preferably less than 8.0 wt%, more preferably less than 6.0 wt% of polysaccharides in total. The fat composition may include one or more polysaccharides. Preferably, said composition includes at least 0.5 wt% of polysaccharides in total. In a preferred embodiment, said fat composition includes 0.5 to 6.0 wt% of polysaccharides in total. In especially preferred embodiments, said fat composition includes 0.5 to 3.0 wt% or 0.5 to 2.0 wt% of polysaccharides in total.

Said polysaccharide and/or said edible hydrocolloid may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, p- Glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjac gum xanthan gum and starches (which may be native or modified and may consist of vegetable starches from tuber-, cereal-, or grain-origins).

Preferably, said polysaccharide and/or said edible hydrocolloid is selected from agar, carrageenan, curdlan, locust bean gum, pectin and low acyl gellan gum. In some embodiments, a starch may be included in the composition (eg at a level in the range 0.5 to 5.0 wt% or in the range 0.5 to 2.5 wt%) in addition to inclusion of another polysaccharide and or edible hydrocolloid of the type described.

Said polysaccharide and/or edible hydrocolloid is preferably not of animal origin. It preferably includes no ingredients derived from animals.

Said fat composition may comprise:

0.5 to 20.0 wt% (eg 2.0 to 15.0 wt% or 3.0 to 5.0 wt%) of said fungus on a dry matter basis;

7.0 to 70.0 wt% (eg 35.0 to 70.0 wt% or 35.0 to 50.0 wt%) of water; and

15.0 to 70.0 wt% (eg 35.0 to 60.0 wt% or 49.0 to 55.0 wt%) of said oil.

In said fat composition:

-the sum of the wt% of all fungi may be in the range 0.5 to 20.0 wt% (eg in the range 2.0 to 15.0 wt% or 3.0 to 5.0 wt%) on a dry matter basis;

-the wt% of water may be in the range 7.0 to 70.0 wt% (eg in the range 35.0 to 70.0 wt% or 35.0 to 50.0 wt%); and

-the sum of the wt% of all oils may be in the range 15.0 to 70.0 wt% (eg 35.0 to 60.0 wt% or 49.0 to 55.0 wt%).

In said fat composition, the sum of the wt% of all fungi, water and oils may be at least 90wt%, for example at least 92wt%. Said sum may be less than 99wt%.

Said fat composition may include one or more edible hydrocolloids. Preferably, said composition includes at least 0.5 wt% of edible hydrocolloids in total. Said fat composition may include 0.5 to 4.0 wt% or 0.5 to 3.0 wt% or 0.5 to 2.5 wt% of edible hydrocolloids in total.

In said fat composition, the sum of the wt% of all fungi, water, oils and edible hydrocolloids may be at least 90wt%, for example at least 92wt% or at least 95wt% or at least 97wt%. Said sum may be less than 99wt%.

In one embodiment, said oil may comprise a solid fat as described, for example cocoa butter or a cocoa butter substitute as described. In this case, said fat composition may comprise: 0.5 to 10.0 wt% (eg 1 .5 to 9.0 wt% or 2.5 to 4.5 wt%) of said fungus on a dry matter basis;

20.0 to 55.0 wt% (eg 30.0 to 51 .0 wt% or 35.0 to 46.0 wt%) of water; and

35.0 to 70.0 wt% (eg 40.0 to 63.0 wt% or 45.0 to 60.0 wt%) of oil in the form of solid fat (eg of cocoa butter or a cocoa butter substitute); wherein, optionally: said fat composition includes 0.5 to 4.0 wt% or 0.5 to 3.0 wt% or 0.5 to 2.5 wt% of edible hydrocolloids in total; and/or in said fat composition, the sum of the wt% of all fungi, water, oils and edible hydrocolloids is at least 95wt% or at least 97wt% or at least 98wt%. Said sum may be less than 99.9wt%.

In some embodiments, a protein may be included in the composition (eg at a level in the range 0.1 to 5.0 wt% or in the range 0.5 to 2.5 wt%) in addition to inclusion of any protein-containing fungus. An example of such a protein is potato protein.

Said fat composition preferably includes 0 wt% of ingredients of animal origin. Said fat composition is preferably suitable for vegans. Said composition is preferably an animal fat substitute which includes no animal products.

When said second mass is a filamentous fungus composition, said filamentous fungus composition may comprise a paste comprising said fungus and water. Said paste may include at least 10 wt%, preferably at least 20 wt% of fungus on a dry matter basis; it may include 50 wt% or less, 40 wt% or less, or 29 wt% of fungus on a dry matter basis. The balance of said paste may comprise water. Said paste may include up to 90 wt%, or up to 80 wt%, water; it may include at least 50 wt%, at least 60 wt% or at least 71 wt% water. The paste may include 5 to 90 wt% or 15 to 80 wt% of water. The sum of the wt% of water and fungus in said paste is preferably at least 95 wt%, more preferably at least 98 wt%, especially at least 99 wt%.

Said filamentous fungus composition may comprise texturized filamentous fungus which suitably comprises filamentous fungus as described in combination with a binder. Said binder may be selected from egg albumin, a hydrocolloid and a vegetable protein. A hydrocolloid may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, p-glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjac gum, starch, and xanthan gum. A preferred vegetable protein is potato protein. A preferred filamentous fungus composition comprises texturized filamentous fungus comprising potato protein as binder.

Said filamentous fungus composition which comprises texturized filamentous fungus may comprise 0.1 to 5.0 wt%, preferably 0.5 to 3.0 wt% of binder as described. Said filamentous fungus composition may include at least 10.0 wt%, preferably at least 15.0 wt% of filamentous fungus on a dry mass basis and may include less than 30.0 wt%, suitably less than 25.0 wt% of filamentous fungus on a dry mass basis.

When said foodstuff is in accordance with embodiment E1 .2, said method may comprise:

- selecting a first mass as described;

- selecting a second mass comprising said fat composition;

- selecting a third mass comprising said filamentous fungus composition; and

- contacting to said first, second and third masses.

The method may comprise contacting said first mass and said third mass and suitably mixing the two masses. The method may comprise contacting the second mass with a mixture comprising said first mass and said third mass. The step may help to maintain the fat composition as a discrete composition within the foodstuff and/or the foodstuff may include discrete regions which predominantly comprise the fat composition. Thus, preferably, said foodstuff is not homogenous, but suitably includes regions which are defined by said fat composition and regions which are defined by said animal-derived meat. Filamentous fungus may be dispersed within the animal-derived meat and, suitably, regions of the foodstuff which include the animal-derived meat suitably include a substantially homogenous dispersion of filamentous fungus in said animal-derived meat, suitably in association with water which is also substantially homogenously dispersed in said regions.

Any feature of any aspect of any invention described herein may be combined with any feature of any other invention described herein mutatis mutandis.

Specific embodiment of the invention will now be described, by way of example, with reference to the accompanying figures, in which:

Figure 1 is a chart which shows the wt% of solids in patties of Examples 3 to 5 pre- and postcooking;

Figure 2 is a chart which shows liquid loss, by centrifugation, pre- and post-cooking of patties of Examples 3 to 5; Figure 3 is a chart which shows liquid loss, during cooking, of the patties of Examples 3 to 5;

Figures 4 and 5 provide Texture Profile Analysis (TPA) compression tests for Examples 3 to 5;

Figure 6 is a chart which shows the solids content of patties of Examples 10 to 13 pre- and postcooking; and

Figure 7 is a chart which shows the weight loss before and after cooking for patties as described in Examples 10 to 13.

The following materials are referred to hereinafter.

Mycoprotein paste -Mycoprotein paste -Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md. 20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in W096/21362 and W095/23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 100-750pm length, 3-5pm in diameter and a branching frequency of 2-3 tips per hyphal length.

Carrageenan - refers to purified lota-carrageenan.

Agar/LBG - refers to a commercially available mixture of 70wt% agar and 30wt% locust bean gum (LBG);

Pectin - refers to pectin used is low methoxy pectin extracted from citrus peel, GENU® pectin type LM-12 CG;

Curdlan - refers to Curdlan is microbial-derived extracellular polysaccharide (mainly beta 1-3 glucan) produced by Alcaligenes faecalis var. myxogenes. It comes in off-white powder form; Vegetable Oil - refers to refined rapeseed oil which may contain traces of citric acid;

Cocoa butter - refers to a commercially available cocoa butter;

Potato protein - refers to potato protein Solanic 200 by Avebe;

Rice starch - refers to a commercially available waxy rice starch with >97% amylopectin.

Mince pork - refers to commercially-available minced pork containing 5wt% fat and about 28wt% total solids, together with about 72wt% water.

Herbs and spices - refers to herb and spice mix with about 93wt% solids.

Breadcrumbs - refers to Pinhead Rusk from Ripon Foods Ltd, a wheat flour-based process aid. The following assessments are referred to herein.

Assessment 1 - Texture Profile Analysis (TPA)

Texture Profile Analysis (TPA) involves a single compression (x2) of a sample (using a texture analyser model TA.XT from Stable Micro Systems) for understanding the peak force and distance and enabling a measure of the moisture loss between each compression.

During the TPA test, for each compression, samples were placed between multiple layers (thick enough to ensure all moisture loss is captured and not lost to equipment surfaces) of preweighed absorbent tissue and compressed on two separate occasions using the Texture analyser. Fresh sets of pre-weighed absorbent tissue were used for each compression and the post-compression weight for each was taken.

The height of samples was taken, pre and post the first compression. The height of the Texture analyser was calibrated to reflect any changes between the first and second compressions. The weight of the samples was taken pre and post completion of both compressions.

Tests were performed on cubed room temperature (~16°C) samples with approximate dimensions of 1 cm x 1 cm x 1 cm and probe P/25 was used for the TPA analysis.

Each test was completed with 10 replicates for each sample.

The table below summarizes the settings used:

Pre-Test Speed 1 mm/sec

Test Speed 1 mm/sec

Post-Test Speed 1 mm/sec

Target Mode Distance

Distance* 75 %

Time 10 sec

Trigger Type Auto (Force)

Trigger Force 5 g

*1^st compression fixed at 7.5mm, 2^nd compression distance varied depending on end height of sample after 1^st compression, this was calibrated to be 75% of total remaining height

Assessment 2 - Determination of water-holding capacity of patties

Centrifugation is the process of using a centrifuge, typically to separate fluids of different densities or in this case, liquids from solids.

The combined weight of a tube, lid and sample used was recorded pre centrifugation at 4000rpm for 1 hour. Each sample was weighed to approximately the same weight. Immediately after completion of centrifugation, the sample tubes were removed and flipped upside down so any liquid could be decanted. The final sample weight was then recorded and the amount of water released was expressed as a percentage defined as the final sample weight divided by the initial sample weight subtracted from 1 as summarised below:

(sample weight_final ) . * water released =( 1 sample weight_initial ⁷

Water holding capacity (WHC) is directly related to the amount of water released, the greater the water loss the least WHC of the samples. Tests were performed on room temperature samples (~12°C) and completed in triplicate for each sample.

Assessment 3 - Determination of solids content of samples

Solids analysis determines the % total solids within a sample.

Approximately 2.5g of sample was loaded into the measuring dish within the solids analyser and heated at 130°C for 20 minutes. This test was completed in triplicate for each sample and results averaged.

Example 1 - General procedure for preparing mycoprotein-containinq fat gels

Any hydrocolloids used, mycoprotein paste and water were mixed at high shear with heating up to 50°C in a Thermomix mixer. Oil was added and heating continued up to 85°C for 1 minute. The mixture was held at 85°C for 1 minute. Then, the hot mixture was decanted into silicone molds, which were then wrapped in cling film and allowed to cool between 2-8°C in a refrigerator before storage for at least 8 hours at that temperature.

Example 2 - Preparation of specific mycoprotein-containing fat gel

Following the procedure described in Example 1 , a fat gel was prepared comprising the ingredients detailed in the table below.

Example 3 - Preparation of patties comprising mince pork, mycoprotein paste and mycoprotein- containing fat gel of Example 2

A patty was prepared having a ratio of the wt% of mince pork: mycoprotein paste: mycoprotein- containing fat gel of Example 2 of 50: 40: 10.

The composition of the foodstuff was as follows, wherein the water refers to the water added over and above any water included in the other ingredients.

The following process was used:

(i) All herbs and spices were combined and mixed well.

(ii) Salt was added to the pork mince and mixed in a Kenwood™ mixer on speed 1 for 30 seconds.

(iii) The pork mince was placed to one side and the mycoprotein paste was mixed with 50wt% of the water in the Kenwood mixer on a Speed 2 for 30 seconds.

(iv) The pork mince was added into the Kenwood mixer along with the mycoprotein paste and the combination mixed on Speed 2 for one minute.

(v) The herbs and spice blend was added in and mixed on Speed 2 for another 30 seconds.

(vi) The bread crumbs were added to the mixer and the combination was mixed on Speed 2 for one minute.

(vii) The remaining water was added to the mixer and mixed on Speed 2 for 30 seconds.

(viii) The emulsion gel was added and mixed on Speed 2 for a further one minute.

(ix) The mixture was formed into a patty shape using a burger press with a dimension of 1 ,5cm (height) x 10cm (diameter) and, once removed, the patty size became 1.5 x 9 cm (height x diameter).

Example 4 (Comparative) - Preparation of control patty

A control patty was prepared having the following ingredients:

The following process was used:

(i) All herbs and spices were combined and mixed well.

(iii) The herbs and spices were combined with the pork mince in the mixer and the combination mixed on speed 2 for 30 seconds.

(iv) Breadcrumbs were added to the mixer and the combination mixed on speed 2 for 1 minutes.

(v) The mixture was formed into a patty shape as described for Example 3.

Example 5 - Preparation of patties comprising mince pork and mycoprotein paste

A patty was prepared having a ratio of the wt% of mince pork: mycoprotein paste of 50: 50. The patty had the following ingredients:

The following process was used:

(i) All herbs and spices were combined and mixed well. (ii) Salt was added to the pork mince and mixed in a Kenwood™ mixer on speed 1 for 30 seconds.

(viii) The mixture was formed into a patty shape as described for Example 3.

Example 6 - Assessment of water-holding capacity of patties of Examples 3 to 5 pre- and postcooking.

The wt% of water in the patties of Examples 3 to 5 was assessed as described in Assessment 3. Then, 1 cm x 1 cm x 1 cm cubed samples of the patties were subjected to identical cooking conditions which comprised cooking on a temperature controlled hotplate until a temperature of 85°C was reached which was held for 1 minute. After cooking, the wt% of the water in the patties was measured as described in Assessment 3. Results are provided in Figure 1 which shows that the wt% of water (pre-cooking) in mycoprotein paste-containing examples 3 and 5 was higher than in the pork mince-based patties of Example 4 and that moisture is retained better upon cooking for examples 3 and 5 - Example 3 loses 2.4 wt% water on cooking, Example 5 loses loses 1 .7 wt% water, whereas Example 4 loses 11 .7 wt% of water. This demonstrates the advantageous % solid loss is less in paste or emulsion gel/paste containing samples compared to the control sample comprising no emulsion gel or paste. Thus, inclusion of the paste advantageously retains moisture leading to reduced water loss.

Example 7 - Assessment of liquid loss, by centrifugation, pre- and post-cooking of patties of Examples 3 to 5

Patties of Examples 3 to 5, pre- and post-cooking as described in Examples were subjected to centrifugation (4000 rpm for 1 hour) and the wt% of liguid released was assessed. This illustrates the “drip loss” of the patties (i.e.the passive loss of liquid due to the gravitational force). Results are provided in Figure 2. The results show that the example 4 patty has the highest % loss of liquid both pre-cooking and post-cooking and again illustrates that inclusion of filamentous fungus advantageously reduces liquid loss from the patties. This applies to patties both pre- and post- cooking and may therefore mean that the Examples 3 and 5 parties are more succulent compared to the Example 4 patty.

Example 8 - Assessment of liquid loss during cooking for patties of Examples 3 to 5

The liquid loss, during cooking, of the patties of Examples 3 to 5 was assessed and results are provided in Figure 3 which show that the Example 4 patties suffer a 29.6 wt% loss of liquid on cooking, whereas the Example 3 and Example 5 patties exhibit a 13.3 wt% loss and a 14.0 wt% loss respectively. Again, this illustrates that the Examples 3 and 5 parties are more succulent compared to the Example 4 patty.

Example 9 - Assessment of juiciness of Examples 3 to 5

Texture Profile Analysis (TPA) compression tests were undertaken on patties of Examples 3 to 5, as described in Assessment 1 . Samples were subjected to first and second compressions to assess juiciness of samples. It is desirable for samples to exude significant levels of water on both the first and second compressions. Results are provided in Figures 4 and 5 which show the Example 3 and Example 4 patties exude significant levels of moisture during both the first and second compressions, implying significant juiciness. In addition, it is demonstrated that there is a higher (and significant) moisture release upon the second compression even after being pressed already in a first compression. Thus, the assessment made is a measure of juiciness which mimics the oral experience of eating a sample of 100% meat, where juiciness is sequentially released upon chewing and moisture is released many times upon chewing. Furthermore, including mycoprotein-containing fat gel of Example 2, even at relatively low levels, improves juiciness because of this distinctive pattern of sequential moisture release.

In Examples 10 to 13, various formulations were compared including formulations with different levels of the mycoprotein fat gel of Example 2 and formulations which did not include mycoprotein paste other than that included in the mycoprotein-containing fat gel of Example 2.

Examples 10 to 13 - Preparation of patties including different levels of mycoprotein paste and/or mycoprotein-containing fat gel of Example 2

The procedure of Example 3 was used to prepare patties including the ingredients detailed in the table below.

Example 14 - Assessment of solids content of the patties of Examples 10 to 13

The solids content of the patties of Examples 10 to 13 was assessed pre- and post-cooking as described in Example 6 and results are provided in Figure 6. The difference between the wt% of solids in pre- and post-cooked patties is detailed in the table below.

It was found that cooking impacts the solids content of the patties. Upon cooking, the wt% solids difference was the highest for Example 12 and lowest for Example 13. Thus, addition of mycoprotein paste alone is found to enable moisture retention of the patties.

Example 15 - Assessment of liquid loss of patties of Examples 10 to 13 after cooking

Patties as described in Examples 10 to 13 were pan-fried (cooked at 85°C without any oil) and the weight loss before and after cooking assessed. Results are provided in Figure 7 which shows the benefits of inclusion of mycoprotein paste on moisture retention during cooking which is believed to be due to the fibres in the mycoprotein paste.

Example 12 above includes no additional mycoprotein, over and above that included in the mycoprotein-containing fat gel of Example 2. The example provides greatest moisture/oil release or oiling off during cooking. The high juiciness/moisture release may not be pertinent to patties or burger, but in case of bacon or other high fat cut meat, it may advantageously be used. In examples which include additional mycoprotein, over and above that included in the mycoprotein-containing fat gel of Example 2, the mycoprotein may facilitate shape retention when cooked, amongst other advantages. Example 16 - Nutritional profiles of examples 3 to 5

The nutritional profiles of examples 3 to 5, in an uncooked state, are detailed in the table below: Advantageously, the examples 3 and 5 embodiments include higher fibre content and comparable protein contents to comparative example 4. Furthermore, the example 5 embodiment includes very low fat content and the examples 3 and 5 embodiments include lower saturated fat content compared to the comparative example 4. Examples 17 to 32 - Alternative mycoprotein-containing fat gels

As alternatives to the mycoprotein-containing fat gel of Example 2, fat gels may be prepared comprising the ingredients detailed in the table below.

Example 33 - Screening of product of Examples 17 to 32

The products of Examples 17 to 32 were screened to determine the best candidates for use as fat gels. Results are summarised in the table below wherein category 1 examples are the best candidates, category 2 are second tier candidates and category 3 are third tier candidates.

Examples 34 and 35 - Preparation of blended chicken burgers

Following the procedure described in Example 1 , a mycoprotein-containing fat gel was prepared comprising the ingredients detailed in the table below:

The gel is size reduced by grating prior to use.

Chicken burgers were prepared using the ingredients in the table below using the method generally described in example 3.

Examples 36 and 37 - Preparation of blended beef burgers

Following the procedure described in Example 1 , a mycoprotein-containing fat gel was prepared as described for Examples 35 and 36.

Texturized Mycoprotein was prepared using the following ingredients:

The preparation comprises mixing the ingredients at ambient temperature, forming the mixture into a billet/rectangle shape, steam cooking, then chilling, followed by size-reduction and freezing to effect freeze ageing. Beef burgers were prepared using the ingredients in the table below using the method generally described in example 3. Assessment and Discussion

The foodstuffs of Examples 34 to 37 were evaluated via blind sensory tasting in a group comprising a minimum 4 people. For each of the products, samples (Examples 35 and 37) including the fat gel scored higher and were described as “juicier, with better mouthfeel”. Examples 34 and 36 were perceived to be drier and less juicy. In addition, it was noted for the examples 36 and 37 foodstuffs that use of texturized mycoprotein was advantageous in improving mixability of the mycoprotein ingredient and enabling higher levels of mycoprotein to be incorporated. The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims

1 A foodstuff comprising:

(i) animal-derived meat; and

(ii) a filamentous fungus.

2 A foodstuff according to claim 1 , wherein said animal-derived meat comprises minced or ground meat and, optionally, comprises pieces with a number average maximum diameter in the range 0.1 to 1 .0 cm.

3 A foodstuff according to claim 1 or claim 2, wherein said foodstuff includes at least 10.0 wt%, preferably at least 35.0 wt% of animal-derived meat on a wet mass basis; and/or said foodstuff includes less than 80.0 wt%, preferably less than 60.0 wt%, of animal-derived meat on a wet mass basis.

4 A foodstuff according to any preceding claim, wherein said foodstuff includes at least 3.0 wt%, preferably at least 10.5 wt% of animal-derived meat on a dry mass basis; and/or said foodstuff includes less than 24.0 wt%, preferably less than 18.0 wt%, of animal-derived meat on a dry mass basis.

5 A foodstuff according to any preceding claim, wherein said filamentous fungus comprises filaments wherein the number average of the lengths of said filaments is greater than 1 pm, greater than 5pm, greater than 10pm, greater than 20pm, greater than 35pm or greater than 50pm; and/or the number average of the lengths of said filaments is in the range 1 pm to 100 pm.

6 A foodstuff according to any preceding claim, wherein said filamentous fungus comprises fungal mycelia and at least 80 wt%, preferably at least 99 wt%, of said filamentous fungus in said foodstuff comprises fungal mycelia.

7 A foodstuff according to any preceding claim, wherein said filamentous fungus comprises fungus selected from fungi imperfecti; and/or said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5.

8 A foodstuff according to any preceding claim, wherein said filamentous fungus include at least 35wt%, preferably at least 40wt%, protein on a dry mass basis; and/or said fungus includes less than 65wt%, preferably less than 60wt%, protein on a dry mass basis; and/or said filamentous fungus includes at least 35wt%, preferably at least 40wt%, soluble protein on a dry mass basis; and/or said fungus includes less than 65wt%, preferably less than 60wt%, soluble protein on a dry mass basis; and/or said filamentous fungus include at least 10wt%, preferably at least 15wt%, dietary fibre on a dry mass basis; and/or said filamentous fungus includes less than 30wt%, preferably less than 23wt%, dietary fibre on a dry mass basis.

9 A foodstuff according to any preceding claim, wherein said foodstuff comprises at least 50.0 wt%, preferably at least 65.0 wt% of water; and/or said foodstuff includes less than 90.0 wt%, preferably less 75.0 wt% of water.

10 A foodstuff according to any preceding claim, wherein said foodstuff includes at least 2.0 wt%, preferably at least 6.0 wt% of filamentous fungus on a dry mass basis; and/or includes less than 25.0 wt%, preferably less than 18.0 wt% of filamentous fungus on a dry mass basis.

11 A foodstuff according to any preceding claim, wherein said filamentous fungus is provided as part of a filamentous fungus composition which comprises texturized filamentous fungus comprising filamentous fungus in combination with a binder.

12 A foodstuff according to claim 11 , wherein said filamentous fungus composition comprises 0.1 to 5.0 wt% of binder, wherein said binder is optionally selected from egg albumin, a hydrocolloid and a vegetable protein and is preferably potato protein.

13 A foodstuff according to any preceding claim, wherein in said foodstuff, a ratio R1 defined as the wt% of animal-derived meat on a dry mass basis divided by the wt% of filamentous fungus on a dry mass basis is in the range 0.25 to 5.0, preferably in the range 1 .0 to 2.5; and/or a ratio R2 defined as the wt% of animal-derived meat on a dry mass basis divided by the wt% of water is in the range 0.05 to 1 .0, preferably in the range 0.15 to 0.35; and/or a ratio R3 defined as the wt% of filamentous fungus on a dry mass basis divided by the wt% of water is in the range 0.02 to 0.5, preferably in the range 0.08 to 0.20.

14 A foodstuff according to any preceding claim, wherein, in said foodstuff, the sum S1 of the wt% of animal-derived meat, filamentous fungus and water is at least 70.0 wt%, preferably at least 85.0 wt%; and/or said sum S1 is less than 99.0 wt% or less than 91 .0 wt%.

15 A foodstuff according to any preceding claim, wherein said foodstuff includes one or more flavourants, wherein the sum of the wt% of flavourants in said foodstuff is in the range 0.0 to 6.0 wt%, preferably in the range 0.2 to 2.0 wt%; and/or said foodstuff includes binder wherein the sum of the wt% of binders in said foodstuff is in the range 0.0 to 15.0 wt%, preferably in the range 4.0 to 10.0 wt%.

16 A foodstuff according to any preceding claim, wherein in said foodstuff, the total amount of oil/fat on a dry mass basis is in the range 1 .0 to 8.0 wt%, preferably 1 .9 to 5.0 wt%.

17 A foodstuff according to any preceding claim, wherein, in said foodstuff, the sum of the wt% of saturated fat is less than 1 .5 wt%, preferably less than 1 .2 wt%.

18 A foodstuff according to any preceding claim, wherein, in said foodstuff, the wt% of fibre is at least 1 .0 wt%, preferably at least 2.4 wt%.

19 A foodstuff according to any preceding claim, wherein said foodstuff comprises:

2.0 to 25.0 wt% (preferably 6.0 to 24.0 wt%), fungus on a dry mass basis;

50.0 to 90.0 wt% (preferably 65.0 to 75.0 wt%) water; and, optionally,

0.0 to 6.0 wt% (preferably 0.05 to 3.0 wt%) flavourant(s); and

0.0 to 15.0 wt% (preferably 4.0 to 10.0 wt%) binder(s).

20 A foodstuff according to any preceding claim, wherein, in an embodiment E1 , said foodstuff incorporates a fat composition which is additional to any fat composition which is part of and/or derived from said animal-derived meat, wherein said fat composition comprises: filamentous fungus; water; and oil; wherein said fat composition comprises an emulsion comprising a water phase and a phase comprising said oil; and wherein said oil is a plant-based oil or solid fat.

21 A foodstuff according to any preceding claim, wherein the sum of the wt% of all oils/fats is in the range 2.0 to 6.0wt%, for example in the range 2.0 to 5.0 wt%; and/or said foodstuff includes one or more hydrocolloids and/or polysaccharides, over and above any hydrocolloids/polysaccharides which are naturally present in the filamentous fungus or animal- derived meat, wherein, optionally, the sum of the wt% of hydrocolloids and polysaccharides is at least 0.05 wt%, preferably at least 0.13wt%.

22 A foodstuff according to claim 20 or claim 21 , wherein said foodstuff comprises:

42.0 to 90.0 wt% (preferably 55.0 to 80.0 wt%, more preferably 65.0 to 75.0 wt%) water, in addition to any water in said fat composition.

23 A method of making a foodstuff, for example as described in any preceding claim, the method comprising:

(i) selecting a first mass comprising animal-derived meat;

(ii) selecting a second mass comprising filamentous fungus; and

(iii) contacting said first and second masses thereby to produce said foodstuff.

24 A method according to claim 23, wherein said first mass comprises said animal-derived meat as described in any of claims 1 to 22; and said second mass comprises a fat composition and/or a filamentous fungus composition as described in any of claims 1 to 20.

25 A method according to claim 24, wherein: said foodstuff includes said fat composition and said fat composition includes at least 0.5 wt%, preferably at least 1 .0wt%, more preferably, at least 2.0wt%, especially at least 3.0wt% of fungus on a dry mass basis; and/or said composition includes less than 20.0 wt%, suitably less than

15.0 wt%, preferably less than 10.0 wt%, more preferably less than 8.0 wt%, especially less than 5.0 wt%, of fungus on a dry mass basis; and/or said fat composition includes at least 7.0 wt%, suitably at least 15.0 wt%, preferably at least 20.0 wt%, more preferably at least 30.0 wt%, especially at least 35.0 wt% of water; and/orthe amount of water in said fat composition is less than 70.0 wt%. suitably less than 50.0 wt%; and/or in said fat composition, the sum of the wt% of fungus on a dry matter basis and water is at least 35.0 wt%, preferably at least 40.0 wt%; and said sum is less than 80.0 wt%, less than 71.0 wt% or less than 60.0 wt%; and/or the sum of the wt% of fungus on a dry matter basis and water in said fat composition is in the range 40.0 to 60.0 wt%, suitably 42.0 to 56.0 wt%; and/or in said fat composition, a ratio defined as the weight of water divided by the weight of fungus on a dry matter basis is at least 1.0, preferably at least 2.0; and/or said ratio is less than 15.0, preferably less than 10.0; and/or in said fat composition, a ratio defined as the weight of water divided by the total weight of all fungi on a dry matter basis is at least 1.0, preferably at least 2.0; and/or said ratio is less than 15.0, preferably less than 10.0.

26 A method according to any of claims 23 to 25, wherein said fat composition includes at least 15.0 wt%, preferably at least 30.0 wt%, of said oil; and/or said fat composition includes less than 70.0 wt%, preferably less than 65.0 wt%, of said oil.

27 A method according to any of claims 23 to 26, wherein, in said fat composition: a ratio defined as the wt% of oil divided by the wt% of fungus is at least 3.0, preferably at least 4.0; and/or said ratio is less than 30.0, preferably less than 25.0 and, more preferably, is less than 20.0; and/or a ratio defined as the sum of the wt% of all oil divided by the sum of the wt% of all fungi is at least 3.0, preferably at least 4.0; and/or said ratio is less than 30.0, is preferably less than 25.0 and, more preferably, is less than 20.0; and/or a ratio defined as the weight of water divided by the weight of oil is greater than 0.40, is preferably greater than 0.55 and, more preferably, is greater than 0.70; and/or said ratio is less than 2.0, preferably less than 1 .6 and more preferably less than 1 .3. 28 A method according to any of claims 23 to 27, wherein, in said fat composition, the sum of the wt% of all fungi, water and all oils is at least 90.0 wt%, preferably at least 92.0 wt%; and/or said sum is less than 99.0 wt%.

29 A method according to any of claims 23 to 28, wherein, in said fat composition, said oil is a vegetable oil.

30 A method according to any of claims 23 to 29, wherein said fat composition comprises:

7.0 to 70.0 wt% (eg 35.0 to 70.0 wt% or 35.0 to 50.0 wt%) of water; and

15.0 to 70.0 wt% (eg 35.0 to 60.0 wt% or 49.0 to 55.0 wt%) of said oil.

31 A method according to any of claims 23 to 30, wherein said method comprises:

(i) selecting said first mass comprising animal-derived meat;

(ii) selecting said second mass comprising a or said fat composition;

(iii) selecting a third mass comprising a or said filamentous fungus composition; and

(iv) contacting to said first, second and third masses.

32 A method according to claim 31 , wherein third mass consists essentially of said filamentous fungus composition and comprises a paste comprising said fungus and water, wherein, optionally, said paste include at least 10 wt%, preferably at least 20 wt% of fungus on a dry matter basis; and/or it may include 50 wt% or less, 40 wt% or less, or 29 wt% of fungus on a dry matter basis; and/or said paste includes 5 to 90 wt% or 15 to 80 wt% of water.

33 A method according to claim 31 or claim 32, the method comprising contacting said first mass and said third mass and suitably mixing the two masses; and comprises contacting the second mass with a mixture comprising said first mass and said third mass.