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"
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"
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"
Compounds to Enhance the Quality and Taste of Coffee
TS-062218 — 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; Gao, Chengyu
- Licensing Officer: Dahlman, Jason
"Jay"
Enhanced Whole Grain Flavor
TS-062217 —
The Need
In the ever-growing global movement for healthy foods, there is an increasing demand for nutritious and wholesome foods. However, these healthier options don’t always appeal to consumers’ taste preferences. Many of these healthier foods, such as whole grains or vegetables, can…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Cong, Wen; Schwartz, Eric
- Licensing Officer: Dahlman, Jason
"Jay"
Compounds to Enhance the Quality and Taste of Coffee
TS-062212 — 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 Techn…
- 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"