| abstract |
The invention relates to a hybrid food composition comprising (T) 15.0 - 60 wt.% of an animal component consisting of meat, cultivated meat, and/or fish; (P) 25.0 - 80.0 wt.% of a plant component consisting of: (p1) 15 - 100 gw.% of vegetable and/or edible mushrooms, (p2) 0 - 50 wt.% of starch and/or a starch source, and (p3) 0 - 15 wt.% of vegetable oil, wherein (p1), (p2), and (p3) add up to 100 wt.% with respect to the component (P); (S) 0.5 - 5.0 wt.% of a stabilizer which consists of: (s1) 0.75 - 4.0 wt.% of a plant extract, (s2) 0 - 2.0 wt.% of a colored plant powder, and (s3) 0.2 - 3.0 wt,% of plant fibers in variable parts in wt.% based on the sum of the components (T), (P), (S), and (E); (E) 0.0 - 25 wt.% of a protein powder/water mixture or egg white; and (H) optionally salt, seasoning, or other conventional additives and mixtures thereof, wherein the quantities of the components (T), (P), (S), and (E) add up to 100 wt.%, and the quantity of the optional component (H) is additionally added. |