Methods and compositions for consumables

A meat replica food product, comprising:

• a heme-containing protein, in an amount that colors the meat replica food product to mimic a color of meat in its raw state and transitions to a color of meat in its cooked state during cooking of the meat replica food product;
• a muscle tissue replica, comprising 10% or more by weight of one or more non-animal proteins;
• and
• a fat tissue replica, comprising an emulsion or a gel, wherein the emulsion or the gel comprises one or more fats from a non-animal source, and wherein the fat tissue replica comprises a cross-linking enzyme.

A meat replica food product, comprising:

• a heme-containing protein, in an amount that colors the meat replica food product to mimic a color of meat in its raw state and transitions to a color of meat in its cooked state during cooking of the meat replica food product;
• a muscle tissue replica, comprising 10% or more by weight of one or more non-animal proteins;
• a fat tissue replica, comprising an emulsion or a gel, wherein the emulsion or the gel comprises one or more fats from a non-animal source;
• and
• a connective tissue replica.

A meat replica food product, comprising:

• a heme-containing protein, in an amount that colors the meat replica food product to mimic a color of meat in its raw state and transitions to a color of meat in its cooked state during cooking of the meat replica food product;
• 10% or more by weight of a first non-animal protein;
• a sugar;
• one or more amino acids;
• a fat replica comprising fat from a non-animal source and a second non-animal protein, wherein the second non-animal protein is a cross-linking enzyme;
• and
• an insoluble carbohydrate;
• wherein the meat replica food product does not contain any proteins isolated from an animal.