WO2025212866A1 - Compositions de substitut de viande et leurs procédés de fabrication - Google Patents

Compositions de substitut de viande et leurs procédés de fabrication

Info

Publication number
WO2025212866A1
WO2025212866A1 PCT/US2025/022927 US2025022927W WO2025212866A1 WO 2025212866 A1 WO2025212866 A1 WO 2025212866A1 US 2025022927 W US2025022927 W US 2025022927W WO 2025212866 A1 WO2025212866 A1 WO 2025212866A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat substitute
substitute composition
meat
composition
lactoglobulin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/US2025/022927
Other languages
English (en)
Inventor
Varatharajan VAMADEVAN
Muhammad Ali ZAKRIA
John ZUPFER
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of WO2025212866A1 publication Critical patent/WO2025212866A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods

Definitions

  • the present disclosure relates to meat substitute compositions and products, and to methods of making and using them.
  • the present disclosure further relates to texture improvers that can be used to replace methylcellulose in meat substitute compositions and products.
  • the meat substitute compositions include the texture improver and plant proteins, and optionally fillers, other ingredients, and additives.
  • the meat substitute compositions typically include water.
  • the meat substitute compositions may be formed into meat substitute products. Texture Improvers
  • the texture improver may be sourced from whey protein.
  • Whey protein naturally includes beta-lactoglobulin.
  • the whey protein may be enriched in beta-lactoglobulin by known methods.
  • the methods used to enrich beta-lactoglobulin include cold methods and/or methods that preserve or maintain the beta-lactoglobulin in its native form. That is, the beta- lactoglobulin is enriched by methods that do not cause a substantial degree of hydrolysis or denaturing of the beta-lactoglobulin.
  • the beta-lactoglobulin of the texture improver may be substantially in its native form, unhydrolyzed and undenatured.
  • the meat substitute composition may contain one or more plant proteins.
  • the plant protein may be textured or in a powder form.
  • the meat substitute composition may contain a combination of textured and powdered plant proteins. Any suitable plant protein may be used.
  • the plant protein may include legume protein (e.g., pea, fava, soy, chickpea, lupin, mung bean, lentil protein, or a combination thereof), cereal protein (e.g., corn, wheat, oat, barley, rice protein, or a combination thereof), pseudocereal protein (e.g., buckwheat, amaranth, quinoa, or a combination thereof), potato protein, water lentil protein, canola protein, sunflower protein, hemp protein, pumpkin protein, or a combination of any two or more thereof.
  • the gelation process in proteins by heating involves denaturation of the proteins followed by subsequent aggregation of denatured proteins, resulting in the formation of a gel network structure.
  • Flour used as a filler can be any cereal-based flour.
  • examples include thermally inhibited flour (e.g., potato flour, tapioca flour or rice flour), thermally treated flour (e.g., soy flour), high fiber flour (e.g., SUSTAGRAIN® available from Ardent Mills in Madison, MN), or high-protein flour (containing more than about 10 wt-% of protein on a dry weight basis, such as PROLIA®, available from Cargill, Incorporated, which is a soy flour having about 54 wt-% protein on a dry weight basis), and combinations of two or more thereof.
  • thermally inhibited flour e.g., potato flour, tapioca flour or rice flour
  • thermally treated flour e.g., soy flour
  • high fiber flour e.g., SUSTAGRAIN® available from Ardent Mills in Madison, MN
  • high-protein flour containing more than about 10 wt-% of protein on a dry weight basis, such as PROLI
  • the plant-based fibers used as a filler can be any naturally derived fibers. Examples include citrus fibers, legume fibers (e.g., pea fibers), flax fibers, potato fibers, psyllium fibers, apple fibers, carrot fibers, tapioca fibers, plantain fibers, sugar beet fibers, cereal fibers (e.g., millet fibers, oat fibers, barley fibers, com fibers), and combinations of two or more thereof.
  • the meat substitute composition may include one or more fillers at any suitable concentration.
  • the meat substitute composition may include other ingredients and additives known to the person skilled in the art.
  • the meat substitute composition may include one or more of fats, oils; salt; water; flavoring components; inclusions, for instance pieces or chunks of vegetable, fruit, nuts, or mushrooms; color components; preservatives; enzymes, such as transglutaminase.
  • fat is generally solid at room temperature and may include, for instance, coconut fat, palm fat, or cocoa butter. Coconut fat is generally preferred.
  • the meat substitute composition may include additional binders.
  • binder refers to a substance capable of holding together particles in a cohesive mass. Binders may also contribute to product texture, add body, and help retain moisture.
  • Certain plant-based fibers may be used not only as a filler but also as a binder. Particularly useful fibers are those that are capable of cold gelling and/or cold temperature increase of viscosity. Cold gelling is understood as a gelling process that occurs at ambient temperature (e.g., at about 20 °C to about 30 °C). Cold temperature increase of viscosity is understood as a viscosity increase that occurs at ambient temperature (e.g., at about 20 °C to about 30 °C).
  • Plant-based fibers used as a binder may be used at a concentration of about 3 wt-% or less, about 2 wt-% or less, about 1.8 wt-% or less, about 1.5 wt-% or less, or about 1 wt-% or less by weigh of the meat substitute composition.
  • Plant-based fibers used as a binder may be used at a concentration of about 0.2 wt-% or more, about 0.3 wt-% or more, or about 0.4 wt-% or more by weigh of the meat substitute composition.
  • the meat substitute composition may include pectins.
  • the pectins can be any naturally derived pectin from plant-based sources, for example from sugar beet pectin, apple pectin, citrus pectin.
  • Pectin if included, may be present at a concentration of about 0.5 wt-% or greater, about 1.0 wt-% or greater, or about 1.5 wt-% or greater, by weigh of the meat substitute composition.
  • the concentration of pectin may be about 3 wt-% or less by weigh of the meat substitute composition.
  • the meat substitute composition may include cold-water-soluble fibers or cold-water- soluble hydrocolloids as a binder or viscosifier.
  • Cold water solubility is understood as a solubility in water that occurs without heating at ambient temperature (e.g., at about 20 °C to about 30 °C).
  • cold-water-soluble fibers include psyllium husk fiber, citrus fiber, oat fiber, flax fiber, and the like.
  • cold-water-soluble hydrocolloids include konjac flour, konjac gum, gellan gum, guar gum, locust bean gum, carrageenan, sodium alginate, and the like.
  • the processes for preparing the meat substitute products according to the present disclosure include similar steps as when using methylcellulose (or its derivative) in a recipe, with the beta lactoglobulin replacing methylcellulose (or its derivative) in the recipe.
  • the matrix composition may include plant protein powder, water, optionally salt, optionally flavorants, optionally colorants, and optionally fat(s) and/or oil(s).
  • the plant protein powder can be any plant protein powder, whether a plant protein isolate or concentrate. Legume protein powders are preferred.
  • the matrix composition may include pea protein powder. Pea protein concentrate powder is preferred.
  • the matrix composition may be prepared by mixing the texture improver with plant protein powder (preferably pea protein powder or low temperature gelling protein such as potato protein powder or soy protein powder), water, and optionally salt, flavorants, colorants, and fat(s) and/or oil(s), to prepare a matrix composition.
  • plant protein powder preferably pea protein powder or low temperature gelling protein such as potato protein powder or soy protein powder
  • water preferably salt, flavorants, colorants, and fat(s) and/or oil(s)
  • the matrix composition may be prepared into an emulsion.
  • the matrix composition may be blended in a high shear blender.
  • Providing the matrix as an emulsion may provide certain benefits, such as reducing stickiness during handling, reducing crust formation during cooking, and reduces a dark color of the final product.
  • the powdered ingredients e.g., texture improver and plant protein powder
  • Additional water, liquid oil(s) and/or melted fat(s) and optional flavoring agents may be added and further blended until emulsification is complete.
  • the amount of water in the matrix composition may be about 1/4, about 1/3, or about 1/2 of the total amount of water in the final meat substitute composition.
  • the amount of water in the matrix composition may be roughly equal to the amount of nonwater ingredients in the matrix composition.
  • the amount of liquid oil(s) in the matrix composition can be adjusted so that it results in an amount of about 3 wt-% or more, about 4 wt-% or more, about 5 wt-% or more, or about 6 wt-% or more of oil in the final product.
  • the amount of liquid oil(s) in the matrix composition can be adjusted so that it results in an amount of about 12 wt-% or less, about 10 wt-% or less, about 8 wt-% or less, or about 7 wt-% or less of oil in the final product.
  • the amount of oil in the final product, if used, may be from about 3 wt-% to about 12 wt-% to about, or from about 4 wt-% to about to about 10 wt-%. All or some of the oil may be added into the matrix.
  • the meat substitute composition may include hydrated plant proteins.
  • the meat substitute composition may include hydrated textured plant proteins, hydrated plant protein powder, or a combination thereof.
  • the process of making the meat substitute composition may include mixing the plant protein (e.g., textured plant protein, plant protein powder, or both) with water to hydrate the plant protein.
  • the amount of water used may be any amount that is suitable for hydrating the plant protein and results in a desired final texture.
  • the ratio of water to plant protein may be from about 1.5: 1 to about 3.5: 1, from about 1.8:1 to about 3.2: 1, or from about 2:1 to about 3: 1.
  • Any optional additional ingredients such as salt, flavoring agents, color, emulsifiers, binders, inclusions, and the like, may be added either into the matrix, the hydrated plant protein, or into the final mixture.
  • the matrix and hydrated plant protein and any optional additional ingredients are then mixed together to form the meat substitute composition.
  • the matrix and hydrated plant protein may be mixed at a suitable ratio that results in a desired concentration of the texture improver in the final product.
  • the amount of matrix mixed into the hydrated plant protein depends on the amount of texture improver in the matrix.
  • the desired amounts of texture improver and the other components in the meat substitute composition are discussed above.
  • the meat substitute composition may be used to prepare meat substitute products, such as burger patties, sausages, cold-cuts, nuggets, “crumbles” or meat-like toppings (e.g., for preparing dishes such as pizzas, pies, flans, quiche and the like), seafood alternatives, poultry alternatives, breakfast meat alternatives, mincemeat alternatives, and the like.
  • the meat substitute product may be a fresh food product (e.g., a food that needs to be cooked prior to consuming).
  • the meat substitute product may be cooked, frozen, canned, or a combination thereof.
  • the meat substitute product is a fully cooked product that has undergone a lethality cook step, making the product ready to eat.
  • ASPECTS ASPECTS
  • Aspect l is a meat substitute composition comprising: a texture improver comprising beta-lactoglobulin; and plant protein.
  • Aspect 2 is the meat substitute composition of aspect 1, wherein the meat substitute composition comprises about 2 wt-% or more, about 3 wt-% or more, about 4 wt-% or more, about 5 wt-% or more, about 6 wt-% or more, or about 7 wt-% or more of the texture improver.
  • Aspect 3 is the meat substitute composition of aspect 1 or 2, wherein the meat substitute composition comprises about 15 wt-% or less, about 12 wt-% or less, about 10 wt-% or less, about 9 wt-% or less, about 8 wt-% or less, or about 7 wt-% or less of the texture improver.
  • Aspect 4 is the meat substitute composition of any one of aspects 1 to 3, wherein the meat substitute composition comprises about 2 wt-% to about 12 wt-%, about 3 wt-% to about 10 wt-%, about 5 wt-% to about 9 wt-%, or about 7 wt-% of the texture improver.
  • Aspect 5 is the meat substitute composition of any one of aspects 1 to 4, wherein the texture improver is a protein-based product.
  • Aspect 6 is the meat substitute composition of any one of aspects 1 to 5, wherein the texture improver comprises about 50 wt-% or more, about 60 wt-% or more, about 70 wt-% or more, about 80 wt-% or more, or about 90 wt-% or more of beta-lactoglobulin by weight of the texture improver.
  • Aspect 7 is the meat substitute composition of any one of aspects 1 to 6, wherein the texture improver includes about 90 wt-% to about 100 wt-% beta-lactoglobulin.
  • Aspect 9 is the meat substitute composition of any one of aspects 1 to 8, wherein the texture improver comprises whey protein enriched in beta-lactoglobulin.
  • Aspect 10 is the meat substitute composition of any one of aspects 1 to 9, wherein the beta-lactoglobulin is in its native form.
  • Aspect 11 is the meat substitute composition of any one of aspects 1 to 10, wherein the texture improver has a denaturation temperature of about 40 °C or greater, about 50 °C or greater, about 60 °C or greater, about 65 °C or greater, about 70 °C or greater, or about 75 °C or greater.
  • Aspect 12 is the meat substitute composition of any one of aspects 1 to 11, wherein texture improver has a denaturation temperature of about 90 °C or lower, about 85 °C or lower, or about 80 °C or lower.
  • Aspect 14 is the meat substitute composition of any one of aspects 1 to 13, wherein the meat substitute composition comprises about 1 wt-% or more, about 2 wt-% or more, about 3 wt-% or more, about 4 wt-% or more, or about 5 wt-% or more of beta-lactoglobulin.
  • Aspect 15 is the meat substitute composition of any one of aspects 1 to 14, wherein the meat substitute composition comprises about 10 wt-% or less, about 9 wt-% or less, about 8 wt-% or less, about 7 wt-% or less, about 6 wt-% or less, or about 5 wt-% or less of beta- lactoglobulin.
  • Aspect 16 is the meat substitute composition of any one of aspects 1 to 15, wherein the meat substitute composition comprises about 1 wt-% to about 10 wt-%, about 2 wt-% to about 8 wt-%, about 3 wt-% to about 7 wt-%, of beta-lactoglobulin.
  • Aspect 17 is the meat substitute composition of any one of aspects 1 to 16, wherein the meat substitute composition comprises about 5 wt-% of beta-lactoglobulin.
  • Aspect 18 is the meat substitute composition of any one of aspects 1 to 17, wherein the plant protein comprises textured legume protein.
  • Aspect 19 is the meat substitute composition of any one of aspects 1 to 18, wherein the meat substitute composition comprises a binder capable of cold gelling and/or cold temperature increase of viscosity.
  • Aspect 20 is the meat substitute composition of aspect 19, wherein the binder capable of cold gelling and/or cold temperature increase of viscosity comprises a plant-based fiber.
  • Aspect 21 is the meat substitute composition of any one of aspects 1 to 20, wherein the meat substitute composition comprises inclusions comprising pieces or chunks of vegetable, fruit, nuts, mushrooms, or combinations thereof.
  • Aspect 22 is the meat substitute composition of any one of aspects 1 to 21, wherein the meat substitute composition is free of methylcellulose.
  • Meatless burger patties were prepared using various texture improvers.
  • the sample compositions were tested for their general handling properties, including mixing, ability to be formed into patties, stability in the freezer, performance during handling and cooking, gelling, taste testing, etc.
  • the samples were cooked and the cooked samples were tested for their texture properties.
  • the texture improvers included BIPRO 9500 (sample SI) and ISOCHILL 9000 (sample S2).
  • a comparative sample was prepared using methylcellulose.
  • BIPRO 9500 and ISOCHILL 9000 are both available from Agropur in Eden Prairie, MN.
  • BIPRO 9500 contains about 83 % of beta-lactoglobulin.
  • the beta-lactoglobulin of BIPRO 9500 is obtained via ion exchange extraction.
  • ISOCHILL 9000 contains about 70 % of beta-lactoglobulin.
  • the beta- lactoglobulin of ISOCHILL 9000 is obtained via microfiltration and ultrafiltration.
  • the pea protein used in the samples was PURIS® 870, and the textured pea protein was PURIS® TPP 80, both available from PURIS in Minneapolis, MN.
  • the rheological behavior of the whey proteins was tested using a rheometer to determine storage and loss modulus.
  • the measurement was conducted with a Controlled Stress Rheometer Model 502 (available from Anton Paar in Graz, Austria) using a CC27 geometry with a C-PTD200 accessory and RHEOPLUS software (V3.62).
  • the rheological method had 4 intervals (isothermal mechanical recovery and equilibrium, heating, isothermal hold and cooling.) The intervals are shown in TABLE IB below.
  • the samples were prepared by first forming an emulsion with the texture improver, plant protein, water, oil, and psyllium fiber (comparative sample did not contain plant protein or psyllium fiber); and a hydrated plant protein; and then preparing a burger blend from the emulsion and hydrated plant protein.
  • the oil was gradually added to whey protein while mixing in a food processor. Water was added and mixed for a total of about 2 min. Pea protein mix was added and mixed, and psyllium fiber was added and mixed. The mixture was blended until an emulsion or paste was formed, about 2-3 min.
  • the textured protein was mixed with water until fully hydrated.
  • the emulsion was added to the hydrated protein blend and bended until incorporated.
  • the compositions also included coconut chips and salt.
  • the mixture was chilled to a temperature of about -2 °C - 0 °C.
  • the chilled mixture was formed into patties using a patty smasher.
  • the patties weighed about 113 g ⁇ 1 g.
  • patties were cooked on a flat top or in a pan over medium heat, flipping at about 4 min, until they reached an internal temperature of at least 74 °C (165 °F).
  • Chewiness is the toughness of the product, exhibited as the amount of work required to chew the product. Firmness is evaluated by the force required to compress the food between the molar teeth. Samples SI, S2, and S3 were observed to be firm, juicy, cohesive, and have a pleasant chew.
  • the comparative sample Cl was observed to have no off-notes.
  • the samples were observed to be firm, juicy, cohesive, and chew.
  • the patties had an off-white color prior to cooking, and a brown color after cooking.
  • Kramer Shear Cell Test was used to measure the texture properties of the cooked patties. Measurement was taken at eating temperature (55 °C). TAXT2 Plus (available from Stable Micro Systems in Godaiming, United Kingdom) tensile tester was equipped with a 50 kg load cell and the mini Kramer shear cell (available from Stable Micro Systems), aligned for equal gaps on all sides. The force applied to the sample was recorded in compression test mode with 2.00 mm/s test speed and 10.00 mm/s post-test speed. The target mode was distance, with a distance of 35 mm. No trigger was used in the method.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne des compositions de substitut de viande et des produits fabriqués à partir des compositions. La composition de substitut de viande comprend un agent améliorant la texture comprenant de la bêta-lactoglobuline ; et une protéine végétale. L'agent améliorant la texture peut comprendre une protéine de lactosérum enrichie en bêta-lactoglobuline. Un procédé de fabrication d'un produit de substitution de viande comprend la préparation d'un mélange d'eau, d'huile et d'un agent améliorant la texture comprenant de la beta-lactoglobuline ; la préparation d'une protéine végétale hydratée ; le mélange du mélange et de la protéine végétale hydratée pour former une composition de substitut de viande ; et la formation de la composition de substitut de viande pour donner un produit de substitution de viande.
PCT/US2025/022927 2024-04-05 2025-04-03 Compositions de substitut de viande et leurs procédés de fabrication Pending WO2025212866A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202463575568P 2024-04-05 2024-04-05
US63/575,568 2024-04-05

Publications (1)

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WO2025212866A1 true WO2025212866A1 (fr) 2025-10-09

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20220211061A1 (en) * 2019-04-22 2022-07-07 Perfect Day, Inc. Recombinant milk proteins and compositions comprising the same
WO2022251263A1 (fr) * 2021-05-24 2022-12-01 Nobell Foods, Inc. Produits alimentaires comprenant des protéines de lait extrait à partir de plantes et leurs procédés de fabrication et d'utilisation
WO2023049754A1 (fr) * 2021-09-22 2023-03-30 Cargill, Incorporated Produits de substitution de viande exempts de méthylcellulose
EP3930484B1 (fr) * 2019-02-26 2023-06-07 Unilever IP Holdings B.V. Composition comestible comprenant une phase aqueuse structurée
EP4197349A1 (fr) * 2021-12-15 2023-06-21 Cargill, Incorporated Produits de substitution de viande exempts de méthylcellulose

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3930484B1 (fr) * 2019-02-26 2023-06-07 Unilever IP Holdings B.V. Composition comestible comprenant une phase aqueuse structurée
US20220211061A1 (en) * 2019-04-22 2022-07-07 Perfect Day, Inc. Recombinant milk proteins and compositions comprising the same
WO2022251263A1 (fr) * 2021-05-24 2022-12-01 Nobell Foods, Inc. Produits alimentaires comprenant des protéines de lait extrait à partir de plantes et leurs procédés de fabrication et d'utilisation
WO2023049754A1 (fr) * 2021-09-22 2023-03-30 Cargill, Incorporated Produits de substitution de viande exempts de méthylcellulose
EP4197349A1 (fr) * 2021-12-15 2023-06-21 Cargill, Incorporated Produits de substitution de viande exempts de méthylcellulose

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