Process for preparing a meat-analogue food product

A process for preparing a meat-analogue food product, the process comprising:

• a) feeding a section of an extruder barrel with a composition comprising 40-70 wt % water, 15-35 wt % plant protein, and 0.5 to 15 wt % flavouring based on the weight of the meat-analogue food product, wherein a screw rotates within at least the section of the extruder barrel that is fed the composition, wherein the extruder barrel is heated to a temperature between 80-180° C., wherein the plant protein is selected from the group consisting of soy protein, wheat gluten, and combinations thereof, wherein the feeding of the section of the extruder barrel with the composition comprises adding the plant protein to the section of the extruder barrel in the form of a dry powder while injecting the water separately into the section of the extruder barrel;
• b) injecting 2-15 wt % liquid oil, fat or a combination thereof based on the weight of the meat-analogue food product into the extruder barrel at a location down-stream of the section of the extruder barrel that is fed the composition and wherein the location of the injecting the liquid oil, fat or combination thereof is within the last quarter part of the total length of the extruder barrel in which the screw rotates;
• and
• c) extruding the mixture through a cooling die, wherein the meat-analogue food product has an exit temperature at the end of the cooling die between 50-90° C., wherein the meat-analogue food product does not comprise protein from an animal source, does not have any starch and does not have any flour, wherein the meat-analogue food product further comprises at least one of a filler, a vitamin, a mineral or an iron salt.