# of Displayed Technologies: 10 / 10

Applied Category Filter (Click To Remove): Food Nutrition & Quality Enhancement


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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"

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"

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"

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"

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"

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