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Novel Small Molecule for Saltiness Enhancement
TS-064188 — The Need: In a world grappling with the consequences of poor dietary choices, the imperative to address the global health crisis has never been more critical. Poor diets contribute to 1 in 5 deaths globally, with non-optimal sodium intake being a primary culprit. The USDA recommends a reduction of
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Tello Camacho, Edisson; Wang, Irene
  • Licensing Officer: Dahlman, Jason "Jay"

Small molecules that suppress heat/pain perception
TS-064187 — The Need In the culinary and pharmaceutical realms, the need for a groundbreaking solution to modulate flavor and alleviate sensory perceptions is crucial. Businesses seek innovative ways to enhance consumer experiences by addressing pungency in foods and alleviating burn or pain sensations in phar…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; borcherding, Joel
  • Licensing Officer: Dahlman, Jason "Jay"

A modernized fermentation process (Helenization) to improve the safety and quality of fermented fruits, vegetables and meats, etc.
TS-064186 — The Need: In the realm of traditional food fermentation, there exists a critical need to address safety and quality inconsistencies associated with artisan processes, particularly the transmission of antibiotic-resistant (AR) bacteria through fermented products. Conventional methods often result in …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Wang, Hua; Fu, Siying; Li, Yutong
  • Licensing Officer: Dahlman, Jason "Jay"

The Next Wave in Gluten-Free, Clean Label Meat and Cheese Analogues
TS-064178 — The Need: In the ever-evolving landscape of plant-based protein alternatives, the demand for gluten-free, clean label options that authentically mimic the textural properties of traditional meat and cheese products is at an all-time high. Current analogues, despite advancements, fall short in cohesi…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Campanella, Osvaldo; Munoz Salgado, Andres
  • Licensing Officer: Dahlman, Jason "Jay"

Chemical Drivers of Vanilla Flavor Liking - Unlocking the Secrets of Vanilla's Irresistible Allure
TS-062251 — The Need: Vanilla, a beloved and widely used flavoring agent, owes its popularity to its unique and highly desirable taste profile. The traditional curing process for vanilla beans, while effective, is labor-intensive and time-consuming, taking up to nine months. The quest for quicker curing methods…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Forero Arcila, Diana Paola; Peterson, Julie; Tello Camacho, Edisson
  • Licensing Officer: Dahlman, Jason "Jay"

Compounds that enhance the desirable flavor of coffee
TS-062237 — The Need In the rapidly evolving specialty coffee industry, the demand for higher flavor quality coffee has become a key driver for success. Coffee producers and retailers are facing the challenge of consistently delivering exceptional coffee experiences to meet the discerning tastes of consumers. …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Linne, Brianne; Simons, Christopher; Tello Camacho, Edisson
  • Licensing Officer: Dahlman, Jason "Jay"

Plant-based beverages with EPA and DHA from non-fish sources
TS-062233 — The Need: The increasing awareness of the health benefits associated with fish oil and its fatty acid components, such as EPA and DHA, has resulted in a demand for dietary supplements that can provide these beneficial compounds. However, various factors, including allergies, dietary restrictions, an…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Sommer, Abigail; Vodovotz, Yael
  • Licensing Officer: Dahlman, Jason "Jay"

Enhanced anthocyanin-based colorants
TS-062228 — The Need The food industry is actively seeking alternatives to synthetic colorants due to consumer concerns over their safety and increasing legal challenges. Natural colorants, particularly anthocyanins found in fruits, vegetables, grains, and flowers, offer potential health benefits and a wide ra…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Giusti, M. Monica; Zhou, Yucheng
  • Licensing Officer: Dahlman, Jason "Jay"

Ultra Sheer Technology (UST): Transforming Protein Blending for Superior Nutrition and Taste
TS-062221 — The Need: The food industry faces the challenge of meeting increasing consumer demand for health-promoting, sustainable, and cost-effective protein-based diets. While plant-based milk products have gained popularity, many consumers are hesitant due to undesirable flavors and compromised taste. Addit…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Balasubramaniam, V M "Bala"; Janahar, Jerish Joyner; Jimenez-Flores, Rafael
  • Licensing Officer: Dahlman, Jason "Jay"

Small molecules that reduce the bitter properties of food and beverages
TS-062218 — The Need: Flavor Modulating Compounds for Healthier Food and Beverages In a world where taste preferences drive consumer choices, the demand for nutritious and palatable food and beverages remains at an all-time high. However, many nutrient-rich foods, such as vegetables and whole grains, often possess bitter flavors that can be unappealing to consumers. To make these foods more enjoyable and mask the bitterness, manufacturers frequently resort to excessive amounts of unhealthy additives like fats, sugars, and salts. The result is a trade-off between taste and health, leaving consumers seeking a solution that provides both flavor satisfaction and nutritional benefits. The Technology: Innovative Flavor Modulating Compounds Our technology offers a groundbreaking solution to the challenge of balancing taste and health in food and beverages. Developed as additives for the food industry, our flavor modulating compounds effectively block or modulate bitter flavors, enabling significant reductions in the need for added sugars and salts. By utilizing these compounds, manufacturers can maintain the palatability of their products without compromising on nutritional value. Commercial Applications: Unlocking the Potential The versatility of our flavor modulating compounds opens up numerous commercial applications across various food and beverage categories: Healthy Snacks: Create nutritious and appealing snacks using bitter-rich ingredients, like vegetable chips and whole grain crackers, while minimizing the need for excessive unhealthy additives. Low-Sugar Beverages: Develop refreshing drinks with reduced sugar content, ensuring that consumers enjoy a satisfying taste experience without the guilt of excess sugar consumption. Nutrient-Enhanced Foods: Enhance the flavor profile of nutrient-rich foods, such as salads and soups, to make them more enjoyable, encouraging healthier eating habits. Confectionery: Improve the taste of health-focused sweets and candies, enabling confectionery brands to cater to health-conscious consumers. Ready-to-Eat Meals: Incorporate flavor modulating compounds into pre-packaged meals, enhancing taste while adhering to nutritional guidelines. Benefits/Advantages: Elevating Consumer Experience and Market Appeal Our flavor modulating compounds offer an array of advantages for food and beverage manufacturers, making them a valuable addition to any product development strategy: Healthier Product Profiles: Enable the creation of low-sugar, low-salt products, supporting consumer health and well-being. Uncompromised Taste: Maintain delicious flavor profiles while reducing or eliminating unhealthy additives, satisfying consumer cravings. Market Differentiation: Stand out in a crowded market by offering healthier alternatives without sacrificing taste. Health-Conscious Appeal: Attract health-conscious consumers seeking better-for-you options, expanding your target audience. Regulatory Compliance: Align with evolving nutritional guidelines and regulations, positioning your products for long-term success. In conclusion, our flavor modulating compounds revolutionize the way food and beverages are formulated. By addressing the commercial need for healthier options without compromising on taste, our technology unlocks vast opportunities for manufacturers to create products that appeal to consumers' palates and prioritize their well-being. Join us on this journey towards a future of delightful, nutritious, and flavorful food and drink experiences.
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Gao, Chengyu
  • Licensing Officer: Dahlman, Jason "Jay"

Novel small molecule that enhances the flavor qualities of whole-grain bread and related products
TS-062217 — The Need: In the ever-growing global market for whole grain and high fiber foods, there is an increasing demand for products that not only offer health benefits but also appeal to consumers' taste preferences. However, the production of whole grain foods has been limited by flavor-related chall…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Cong, Wen; Schwartz, Eric
  • Licensing Officer: Dahlman, Jason "Jay"

Novel small-molecules that increase food and beverage flavor quality
TS-062212 — The Need: Flavor Modulating Compounds for Healthier Food and Drink Consumers today are increasingly conscious of their health and seek food and beverage options that align with their wellness goals. However, many nutritious foods and beverages often contain bitter or sour flavors that can deter con…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Paravisini, Laurianne; Schwartz, Eric; Sittipod, Sichaya
  • Licensing Officer: Dahlman, Jason "Jay"

A vibrant and stable anthocyanin-based blue colorant for use in acidic environments
TS-060181 — The Need Food coloring is an important factor of the consumer's perception of the quality and flavor of a food product, boosting the product's overall success. Not only does it provide a different color to food products, it even helps prevent color loss during long-term storage. However, in…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Fan, Xinyue; Giusti, M. Monica; Miyagusuku Cruzado, Gonzalo
  • Licensing Officer: Dahlman, Jason "Jay"

Removal of corrosion resistant polymeric coatings from metal cans
TS-059098 — Non-destructive method and system for removing the polymeric coating from metallic food cans
The Need: Corrosion-resistant polymeric coatings are widely used in metal cans to package food, providing an effective barrier against gases, vapors, light, filth, and microorganisms. However, with the complexity of canned food and various ingredients, corrosion can still occur, compromising the int…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Pascall, Melvin; Dhuey, Elliot
  • Licensing Officer: Dahlman, Jason "Jay"

Method to produce stable anthocyanin for next-generation natural colorants
TS-057710 — A method to efficiently produce pyranoanthocyanins using cyanidin-3-derivatives and pyruvic acid or caffeic acid was established to be healthy substitute for artificial colorants and unstable alternative anthocyanins.
The Need The demand for naturally derived food colorants has been steadily increasing due to consumer health concerns over synthetic dyes. Anthocyanins, which provide vibrant red, blue, and purple hues, are naturally derived pigments derived from fruits and vegetables. However, anthocyanins are pro…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Zhu, Xiaoyi; Giusti, M. Monica
  • Licensing Officer: Dahlman, Jason "Jay"

Production of a stable blend of casein and plant proteins
TS-046583 — The Need In today's competitive food industry, there is an increasing demand for stable and functional protein solutions that cater to the rising preference for plant-based products. However, incorporating plant proteins into aqueous food systems has been a challenge due to their inherent insta…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Jimenez-Flores, Rafael; Mayta Apaza, Alba; Ortega-Anaya, Joana; Tieu, Stiphany
  • Licensing Officer: Dahlman, Jason "Jay"

Isolated Milk Phospholipids and MFGM
TS-045170 — Process for isolating and producing a high milk phospholipid ingredient from a by-product of the dairy industry, also commonly known as Milk Fat Globule Membrane (MFGM).
The Need: Revolutionizing Acid Whey Utilization for Increased Profitability and Sustainability The dairy industry faces a critical challenge in effectively utilizing acid whey, a by-product generated during the production of cheese and Greek yogurt. Currently, acid whey is considered undesirable du…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Jimenez-Flores, Rafael; Ortega-Anaya, Joana
  • Licensing Officer: Dahlman, Jason "Jay"

Novel Foam Collector for Bioreactors
TS-039273 — A foam collector to be used with bioreactors that would target and remove secondary metabolites produced and held within foam that is a product of the chemical reactions conducted.
Certain chemical reactions conducted in bioreactors, like aerobic fermentation, can produce a persistent foam that fills the headspace of the reactor vessels in which the reaction is taking place. This foam can be removed by introducing surface agents, but this is extremely undesirable as these ag…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Yousef, Ahmed; Campbell, Emily; Kasler, David
  • Licensing Officer: Dahlman, Jason "Jay"

Pressure Resistant pH Meter
TS-015125 — A novel device for measurement of pH over a wide range of pressures and in electrically noisy environments
The Need Accurate pH measurement is a critical analytical activity across various industries. However, existing pH sensors are not suitable for operation under extreme pressure conditions, limiting their applicability. Moreover, the presence of electrical interference in high-pressure environments …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Sastry, Sudhir; Samaranayake, Chaminda
  • Licensing Officer: Dahlman, Jason "Jay"

Anthocyanin Purification Method
TS-014932 — A highly pure and efficient method for anthocyanin purification from fruits and vegetables
Anthocyanins are natural pigments responsible for the vivid red to blue colors of many fruits and vegetables. As highly consumed dietary antioxidants, anthocyanins are receiving increasing attention due to their potential health benefits. Growing evidence from epidemiological, cell culture, animal…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: He, Jian; Giusti, M. Monica
  • Licensing Officer: Dahlman, Jason "Jay"

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