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: Panic, Ana
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: Panic, Ana
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: Panic, Ana
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: Panic, Ana
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: Panic, Ana
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: Panic, Ana
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: Panic, Ana
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: Panic, Ana
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: Panic, Ana
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: Panic, Ana
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