Automated meat analogue production processes

A method of producing a meat analogue product, the method comprising:

• emulsifying two or more of a plurality of different foodstuff ingredients within an emulsifying machine to form an emulsion;
• conveying the emulsion toward a final mixer;
• hydrating one or more of the plurality of different foodstuff ingredients that are not within the emulsion within one or more hydrators to form one or more hydrated foodstuff ingredients;
• conveying the one or more hydrated foodstuff ingredients toward the final mixer;
• mixing the one or more hydrated foodstuff ingredients with the emulsion in the final mixer to form a dough;
• and
• conveying the dough from the final mixer toward another system component, wherein the dough is configured to be processed further to form a meat analogue product, wherein all steps are performed simultaneously and the dough is continuously conveyed from the final mixer.

A method of producing a meat analogue product, the method comprising:

• providing a plurality of ingredients including oil, water, one or more binding agents, and one or more forms of protein;
• continuously conveying the plurality of ingredients through a facility;
• emulsifying the oil, water, and one or more binding agents within an emulsifying machine to form a final emulsion while continuously conveying the plurality of ingredients through the facility;
• hydrating at least one of the forms of protein while continuously conveying the plurality of ingredients through the facility;
• and
• mixing the hydrated protein with the final emulsion in a final mixer to form a final dough while continuously conveying the plurality of ingredients through the facility.