Manufacture of plant-based/microbial-fermented/cell-cultivated food products

This sub-class includes manufacturing and/or processing of alternatives to animal- and dairy-based high-protein food products, through the use of plants (e.g., grains, legumes, nuts), animal cells (cultivated), fungi (mushrooms), microbes or algae. Units in this sub-class include the manufacture of: - Meat and/or seafood alternatives - Fat alternatives - Egg alternatives - Non-dairy cheese alternatives - Soy-based meat alternatives