4 patents
Utility
Methods for the production and use of myceliated high protein food compositions
31 May 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 Oct 20
Utility
Myceliated vegetable protein and food compositions comprising same
9 Nov 21
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: 29 Oct 19
Utility
Methods for the production and use of myceliated high protein food compositions
19 Oct 20
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: 1 Jul 18
Utility
Methods for the production and use of mycelial liquid tissue culture
13 Jul 20
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 mycelium-free portion of the mycelial liquid tissue culture, e.g., the supernatant fluid of the mycelial liquid tissue culture, and adding the collected supernatant 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
Filed: 20 Feb 17
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