VEGETABLE SOY BASED MEAT

Brand Owner (click to sort) Address Description
CHIC-A-ROOS FOOD FOR LIFE BAKING CO., INC. 2991 East Doherty Corona CA 92879 Vegetable and soy based meat substitutes; meat substitutes, namely, vegetable and soy based nuggets; poultry substitutes; soy based snacks; breaded vegetable pieces; processed vegetables, namely, coated vegetable pieces;
CLUCKPHREY FOOD FOR LIFE BAKING CO., INC. 2991 East Doherty Corona CA 92879 Vegetable and soy based meat substitutes, and vegetable and soy based patties; meat substitutes, of either formed or unformed texture; poultry substitutes; soy based snacks and coated or breaded vegetable pieces;CLUCK FREE;
FOOD FOR LIFE FOOD FOR LIFE BAKING CO., INC. 2991 East Doherty Corona CA 92879 Vegetable and soy based meat alternatives, and vegetable and soy based burger patties; meat substitutes, of either formed or unformed texture; poultry substitutes;
MOOPHREY FOOD FOR LIFE BAKING CO., INC. 2991 East Doherty Corona CA 92879 Vegetable and soy based meat substitutes, and vegetable and soy based patties; meat substitutes, of either formed or unformed texture; poultry substitutes; soy based snacks and coated or breaded vegetable pieces;
NATURE'S OTHER PROTEIN FOOD FOR LIFE BAKING CO., INC. 2991 East Doherty Corona CA 92879 Vegetable and soy based meat substitutes; meat substitutes, namely, vegetable and soy based nuggets; poultry substitutes; soy based snacks;
 

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.