US 12,089,615 B2
Food products comprising filamentous fungal material
Baljit Ghotra, Chicago, IL (US); Yuval Avniel, Chicago, IL (US); Brian Klopf, Chicago, IL (US); Jessica Kawabata, Chicago, IL (US); Eric Carre, Grayslake, IL (US); and Eleanore Brophy Eckstrom, Chicago, IL (US)
Assigned to The Fynder Group, Inc., Chicago, IL (US)
Filed by The Fynder Group, Inc., Chicago, IL (US)
Filed on May 25, 2023, as Appl. No. 18/202,188.
Application 18/202,188 is a continuation of application No. 17/701,605, filed on Mar. 22, 2022.
Claims priority of provisional application 63/164,466, filed on Mar. 22, 2021.
Prior Publication US 2023/0380447 A1, Nov. 30, 2023
Int. Cl. A23L 31/00 (2016.01); A23J 3/22 (2006.01); A23L 33/21 (2016.01)
CPC A23J 3/227 (2013.01) [A23L 31/00 (2016.08); A23L 33/21 (2016.08); A23V 2002/00 (2013.01)] 28 Claims
OG exemplary drawing
 
1. A method for making a meat analog food product, comprising:
applying a vacuum to a filamentous fungal biomass in a cavity or mold; and
heating the filamentous fungal biomass,
wherein, as a result of the applying step, at least one of the following is true:
(i) the filamentous fungal biomass is placed in a desired shape;
(ii) the filamentous fungal biomass undergoes a physical deformation; and
(iii) one portion of the filamentous fungal biomass has a first density and another portion of the filamentous fungal biomass has a second density different from the first density.