Described herein are processes for producing fat compositions for meat analogues. Also described are fat compositions for meat analogues, and processes for producing meat analogues comprising the fat compositions. Also described herein are processes for producing a meat analogue. In particular, described herein are processes for adhering a fat analogue to at least one protein source, as well as processes for adhering a first protein source to a second protein source, to provide a meat analogue. Also described herein are meat analogues comprising an adhering agent provided at the interface between a fat and a protein, or between a protein and a protein.

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