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Novel Small-Molecule Natural Product Salt Enhancing Compounds
TS-065450 — The Need: In the face of mounting health concerns related to excessive sodium intake, there is a pressing need within the food and beverage industry to develop products that maintain flavor profiles while reducing sodium content. With dietary risks being a significant contributor to global mortalit…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Kokkinidou, Smaro "Smaro"; Peterson, Julie; Schwartz, Eric
  • Licensing Officer: Dahlman, Jason "Jay"

Ultra Sheer Technology (UST): Revolutionizing Protein Blending for Superior Nutrition and Taste
TS-065233 — The Need: The food industry grapples with meeting escalating consumer demands for health-centric, eco-friendly, and economically viable protein-based diets. Despite the surge in popularity of plant-based milk products, consumer reluctance persists due to lackluster flavors and compromised taste. Add…
  • 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 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"

Texture Enhancer for Plant-Based Meat and Dairy Products
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. Despite advancements, textural mimicry of meats and cheeses c…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Campanella, Osvaldo; Munoz Salgado, Andres
  • Licensing Officer: Dahlman, Jason "Jay"

Improved pyranoanthocyanin formation
TS-062262 — The Need: Food companies face increasing demand for naturally derived colorants due to consumers' health concerns over synthetic dyes. While anthocyanins from fruits and vegetables offer vibrant colors, they are subject to degradation and have limited stability under various conditions, making t…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Straathof, Nicole; Giusti, M. Monica
  • 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 The demand for higher quality coffee to meet the discerning tastes of consumers has always been a key driver for success. Innovative compounds and compositions that directly modulate the flavor of coffee products can enhance taste and quality but can be difficult to identify. The Tech…
  • 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"

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