公开(公告)号：US20240268415A1

公开(公告)日：2024-08-15

申请号：US18644506

申请日：2024-04-24

Applicant: Upside Foods, Inc.

Inventor： Mark Peterson

IPC: A23J3/22 ,  A23J3/06 ,  A23J3/26 ,  A23J3/28

CPC classification number: A23J3/227 ,  A23J3/06 ,  A23J3/26 ,  A23J3/28

Abstract: This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.

公开(公告)号：US20240114921A1

公开(公告)日：2024-04-11

申请号：US18045704

申请日：2022-10-11

Applicant: Upside Foods, Inc.

Inventor： Mark Peterson

IPC: A23J3/22 ,  A23J3/06 ,  A23J3/26 ,  A23J3/28

CPC classification number: A23J3/227 ,  A23J3/06 ,  A23J3/26 ,  A23J3/28

Abstract: This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.

公开(公告)号：US11992029B2

公开(公告)日：2024-05-28

申请号：US18045704

申请日：2022-10-11

Applicant: Upside Foods, Inc.

Inventor： Mark Peterson

IPC: A23J3/22 ,  A23J3/06 ,  A23J3/26 ,  A23J3/28

CPC classification number: A23J3/227 ,  A23J3/06 ,  A23J3/26 ,  A23J3/28

Abstract: This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.