VEGETABLE SOY BASED MEAT SUBSTITUTES

Brand Owner (click to sort) Address Description
ENZYPRO FOOD FOR LIFE BAKING CO., INC. 2991 East Doherty Corona CA 92879 Vegetable and soy-based meat substitutes; vegetable and soy-based burger patties; meat substitutes, of either formed or unformed texture; poultry substitutes; frozen or refrigerated entrees consisting primarily of meat substitutes or poultry substitutes or vegetables; meatless soups or stews; soy-based snack foods; coated or breaded vegetable pieces; vegetable-based snack foods;ENZYME PRO;
GENESIS FOOD FOR LIFE BAKING CO., INC. 2991 East Doherty Corona CA 92879 Vegetable and soy-based meat substitutes; vegetable and soy-based burger patties; meat substitutes, of either formed or unformed texture; poultry substitutes; frozen or refrigerated entrees consisting primarily of meat substitutes or poultry substitutes or vegetables; cheese substitutes; egg substitutes; meatless soups or stews; soy-based snacks and coated or breaded vegetable pieces;
GENESIS 1:29 FOOD FOR LIFE BAKING CO., INC. 2991 East Doherty Corona CA 92879 Vegetable and soy-based meat substitutes; vegetable and soy-based burger patties; meat substitutes, of either formed or unformed texture; poultry substitutes; frozen or refrigerated entrees consisting primarily of meat substitutes or poultry substitutes or vegetables; cheese substitutes; egg substitutes; meatless soups or stews; soy-based snacks and coated or breaded vegetable pieces;GENESIS ONE 29;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.