21 patents
Utility
Supplemental Cacao Fermentation
28 Sep 23
Provided is a method for production of a myceliated cacao product having reduced acidity, astringency, and/or bitterness tastes which optionally includes the steps of providing harvested cacao comprising beans, pulp and/or pods from the fruit pods of the species Theobroma cacao and fermenting the harvested cacao, preferably by a conventional fermentation process.
James Patrick LANGAN, Marina NADAL, Anthony J. CLARK
Filed: 25 Aug 21
Utility
Sweet Protein Mutants from Truffle
6 Jul 23
Newly identified fungal sweet-taste modifying proteins (designated Honey Truffle Sweetener (HTS)), and polynucleotides encoding the proteins are described.
Marina NADAL, Anthony J. CLARK, Zheyuan GUO, Stephen A. GRAVINA, Anthony WESTGATE, Bassam ALKOTAINI, Ashley HAN, Brendan SHARKEY, Evan STRASSBURGER, Joseph MEILEN, James Patrick LANGAN
Filed: 27 Dec 22
Utility
Methods for Reduction of Bitterness In Cannabinoids Using Mycelial Materials
27 Oct 22
Provided is a composition for oral administration, which can include a combination of an extracellular portion from a mycelial aqueous culture comprising a filamentous fungus, and at least one of a cannabis oil or a cannabinoid and optionally, a material comprising a surfactant or an oil, and wherein the composition has a reduced undesirable taste compared with the same composition lacking the extracellular portion.
James Patrick LANGAN, Bhupendra Kumar SONI, Anthony J. CLARK, Lisa SCHMIDT
Filed: 18 Sep 20
Utility
Methods for the Production and Use of Myceliated High Protein Food Compositions
13 Oct 22
Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis.
Bhupendra Kumar SONI, Brooks John KELLY, James Patrick LANGAN, Huntington DAVIS, Alan D. HAHN
Filed: 20 Apr 22
Utility
Myceliated Protein Compositions Having Improved Texture and Methods for Making
28 Jul 22
Provided is a method to prepare a protein food product based on solid state fermentation, which includes the steps of preparing a sterilized substrate comprising a grain such as rice or quinoa and a plant protein concentrate or isolate such as pea protein, inoculating the sterilized substrate with a filamentous fungal culture such as Morchella esculenta culture, and culturing the filamentous fungal culture in the substrate, resulting in a myceliated substrate that has texture more similar to meat and/or improved flavor and aroma when cooked as compared to control substrate (e.g., unmyceliated).
Marina NADAL, Michelle J. WILLIAMS, Delaney A. SMITH, Alan D. HAHN, Anthony J. CLARK, James Patrick LANGAN, Brooks John KELLY
Filed: 15 May 20
Utility
Methods for the Production of Myceliated Bulking Compositions
21 Jul 22
Disclosed is a method to prepare a myceliated low-quality protein composition, which includes culturing a filamentous fungus an aqueous media.
Bhupendra Kumar SONI, Brendan SHARKEY, Alan D. HAHN, James Patrick LANGAN, Brooks John KELLY, Anthony J. CLARK
Filed: 8 May 20
Utility
Fungal Extracts and Flavor Combinations Thereof
23 Jun 22
Disclosed is a composition comprising a combination of at least one flavor compound and a taste-modulating portion of a filamentous fungus mycelial aqueous culture, e.g. a mycelia is from a Cordyceps spp, where the flavor compound is a combination and sodium chloride and potassium chloride and when combined with food, beverage or other product, reduces metallic and/or bitter taste resulting from the presence of KCl and provides an extended “salt” flavor perception in the product.
Anthony J. CLARK, James Patrick LANGAN, Ashley HAN, Lisa SCHMIDT
Filed: 16 Apr 20
Utility
Sweet Protein from Truffle
16 Jun 22
Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described.
Marina NADAL, Anthony J. CLARK, Zheyuan GUO, Stephen A. GRAVINA, Anthony WESTGATE, Bassam ALKOTAINI, Ashley HAN, Brendan SHARKEY, Evan STRASSBURGER, Joseph MEILEN, Hyung CHANG
Filed: 25 Feb 22
Utility
Methods for the Production and Use of Myceliated Amino Acid-supplemented Food Compositions
31 Mar 22
Methods, and compositions derived thereof, for preparing a myceliated amino-acid-supplemented high-protein food product having desired digestibility and amino acid content.
Bhupendra Kumar SONI, Anthony J. CLARK, Alan D. HAHN, James Patrick LANGAN, Brooks John KELLY, Brendan SHARKEY, Ashley HAN
Filed: 24 Jan 20
Utility
Myceliated Products and Methods for Making Myceliated Products from Cacao and Other Agricultural Substrates
24 Feb 22
The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product.
Brooks John KELLY, James Patrick LANGAN
Filed: 28 Jun 21
Utility
Myceliated Vegetable Protein and Food Compositions Comprising Same
3 Feb 22
Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials.
Lisa SCHMIDT, Todd McDONALD, Savita JENSEN, Joseph George AKAMITTATH, Alan D. HAHN, Anthony J. CLARK, Bhupendra Kumar SONI, James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS
Filed: 14 Oct 21
Utility
Sweet Protein from Truffle
30 Dec 21
Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described.
Marina NADAL, Anthony J. CLARK, Zheyuan GUO, Stephen A. GRAVINA, Anthony WESTGATE, Bassam ALKOTAINI, Ashley HAN, Brendan SHARKEY, Evan STRASSBURGER, Joseph Meilen, Hyung Chang
Filed: 25 Jun 21
Utility
Methods for Lowering Gluten Content Using Fungal Cultures
9 Sep 21
The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten.
James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Alan D. HAHN
Filed: 19 Apr 21
Utility
Methods for Increasing Digestibility of High-protein Food Compositions
2 Sep 21
Disclosed is a method to prepare a myceliated high-protein food product with increased digestibility, decreased phytic acid component, decreased oryzacystatin, and/or increased polyphenol content, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis.
Bhupendra Kumar Soni, Anthony J. Clark, James Patrick Langan
Filed: 17 May 21
Utility
Method for the Production and Use of Myceliated Mixed Nutrient Product for Enhanced Nutrient Supplements
19 Aug 21
Disclosed is a method to prepare myceliated vegetable product which includes culturing fungi in an aqueous media which contains vegetables, fruits, and/or combinations thereof.
Bhupendra Kumar SONI, Anthony J. CLARK, James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Brendan SHARKEY, Andrew MESTDAGH, Alan D. HAHN
Filed: 22 May 19
Utility
Methods for the Production and Use of Myceliated High Protein Food Compositions
18 Feb 21
Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis.
Bhupendra Kumar SONI, Brooks John KELLY, James Patrick LANGAN, Huntington DAVIS, Alan D. HAHN
Filed: 20 Oct 20
Utility
Methods for the Production and Use of Mycelial Liquid Tissue Culture
4 Feb 21
A method enhancing the taste of a food product, which includes the steps of culturing a mycelial liquid tissue culture in a media, collecting a extracellular portion of the mycelial aqueous culture, e.g., the extracellular fluid of the mycelial liquid aqueous culture, and adding the collected extracellular portion fluid to a food product in an amount sufficient to enhance the food product's taste.
James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS, Bhupendra Kumar SONI, Lisa SCHMIDT
Filed: 13 Jul 20
Utility
Method of Myceliating Coffee
26 Aug 20
The present invention includes a method of myceliating coffee beans including sterilizing the coffee beans, preparing a liquid tissue culture including an aliquot of fungal liquid tissue culture derived from liquid state fermentation, and inoculating the coffee beans with the fungal liquid tissue culture.
Brooks John KELLY, James Patrick LANGAN
Filed: 1 Mar 20
Utility
Use of Enzymes to Deflavor Pea Protein
5 Aug 20
Provided is a method for producing a plant protein product which includes treating the plant protein with at least one an exogenous enzyme comprising an oxidoreductase and/or a hydrolase.
Anthony J. CLARK, Marina NADAL, Zheyuan GUO
Filed: 2 Feb 20
Utility
Myceliated Vegetable Protein and Food Compositions Comprising Same
26 Feb 20
Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials.
Lisa SCHMIDT, Todd McDONALD, Savita JENSEN, Joseph George AKAMITTATH, Alan D. HAHN, Anthony J. CLARK, Bhupendra Kumar SONI, James Patrick LANGAN, Brooks John KELLY, Huntington DAVIS
Filed: 28 Oct 19