Methods for producing analog food and textile products, such as, by way of non-limiting example, meat analog food products, dairy analog food products, and/or leather analog textile products, together with carbon credits corresponding to reductions in emissions of greenhouse gases (GHGs) attributable to production of these analog food and/or textile products relative to production of analogous conventional animal food and/or textile products, are provided. Also provided are methods for generating and/or monetizing the carbon credits and/or facilitating trading of the analog food and/or textile products.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; cheese substitutes; meat substitutes; milk substitutes; egg substitute; egg product being egg substitute; cream substitutes; cooking cream substitutes; non-dairy drinkable yogurt; fungi-based drinkable yogurt; non-dairy cheese spreads; fungi-based cheese spreads; cottage cheese substitutes and dried and pressed cottage cheese substitutes; coffee creamer; non-dairy heavy cream, non-dairy light cream and non-dairy whipping cream; sour cream substitutes; food spreads, namely, fungi-based spreads, non-dairy spreads, herb-based spreads and fungi-based spreads; dips, snack dips; fungi-based meat patties; fungi-based sausage patties; sausage substitutes; fungi-based meatballs; fish substitutes; seafood substitutes; fungi-based fish substitutes; sausage substitute breakfast patties; frozen French fries; French fries; potato fries; falafel; falafel, namely, falafel balls; plant-based hot dog; hot dog substitutes Protein bars; granola-based snack bars; cereal-based snack bars Protein powder; protein drinks; powdered nutritional supplement food and drink mixes and concentrate; vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein dietary supplements; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars
3.
FILAMENTOUS FUNGAL BIOMATS, METHODS OF THEIR PRODUCTION AND METHODS OF THEIR USE
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
Methods, systems, and apparatuses for the production of filamentous fungus are disclosed, including production of filamentous fungus mycelial biomass and the production of filamentous fungus, including filamentous fungus mycelial biomass, at large scale. Fungus is grown with a support material and/or a housing. The disclosed methods, systems, and apparatuses include several advantages that make them particularly suitable for the efficient production of filamentous fungus at any scale.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; cheese substitutes; meat substitutes; milk substitutes; egg substitute; egg product being egg substitute; cream substitutes; cooking cream substitutes; non-dairy drinkable yogurt; fungi-based drinkable yogurt; non-dairy cheese spreads; fungi-based cheese spreads; cottage cheese substitutes and dried and pressed cottage cheese substitutes; coffee creamer; non-dairy heavy cream, non-dairy light cream and non-dairy whipping cream; sour cream substitutes; food spreads, namely, fungi-based spreads, non-dairy spreads, herb-based spreads and fungi-based spreads; dips, snack dips; fungi-based meat patties; fungi-based sausage patties; sausage substitutes; fungi-based meatballs; fish substitutes; seafood substitutes; fungi-based fish substitutes Ice cream substitute; frozen dessert consisting of fruit and cream or cream substitutes; condiments; sauces being condiments; sauces; vegan mayonnaise; fungi-based mayonnaise; salad dressing; marinade; gravy; confectionery in the form of non-dairy mousses; dessert mousse; protein bars; granola-based snack bars; cereal-based snack bars Raw mushrooms; fresh mushrooms; unprocessed mushrooms; fresh edible fungi Smoothies; smoothies being fruit beverages, fruit predominating Protein powder; protein drinks; powdered nutritional supplement food and drink mixes and concentrate; vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein dietary supplements; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars
6.
METHODS FOR MANUFACTURING BIOMATERIAL-BASED MATERIALS VIA EXTRUSION
Fibrous materials that include biomaterials are disclosed, as are methods for making and using such fibrous materials. In some embodiments, a biomaterial-based fibrous material is formed by extruding a deformable mixture comprising the biomaterial into a desired spatial configuration and subsequently treating the deformable mixture to form the fibrous material. In some cases, the fibrous material may be a textile and/or the biomaterial may comprise fungal biomass. The biomaterial-based fibrous materials disclosed herein may have advantageous mechanical and aesthetic properties that make the fibrous materials especially suitable for use, by way of non-limiting example, as leather analog materials.
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing peptides or proteins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing peptides or proteins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; cheese substitutes; meat substitutes; milk substitutes; egg substitute; egg product being egg substitute; cream substitutes; cooking cream substitutes; non-dairy drinkable yogurt; fungi-based drinkable yogurt; non-dairy cheese spreads; fungi-based cheese spreads; cottage cheese substitutes and dried and pressed cottage cheese substitutes; coffee creamer; non-dairy heavy cream, non-dairy light cream and non-dairy whipping cream; sour cream substitutes; food spreads, namely, fungi-based spreads, non-dairy spreads, herb-based spreads and fungi-based spreads; dips, snack dips; fungi-based meat patties; fungi-based sausage patties; sausage substitutes; fungi-based meatballs; fish substitutes; seafood substitutes; fungi-based fish substitutes Ice cream substitute; frozen dessert consisting of fruit and cream or cream substitutes; condiments; sauces being condiments; sauces; vegan mayonnaise; fungi-based mayonnaise; salad dressing; marinade; gravy; confectionery in the form of non-dairy mousses; dessert mousse; protein bars; granola-based snack bars; cereal-based snack bars Raw mushrooms; fresh mushrooms; unprocessed mushrooms; fresh edible fungi Smoothies; smoothies being fruit beverages, fruit predominating Protein powder; protein drinks; powdered nutritional supplement food and drink mixes and concentrate; vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein dietary supplements; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars
10.
FILAMENTOUS FUNGAL BIOMATS, METHODS OF THEIR PRODUCTION AND METHODS OF THEIR USE
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23L 31/00 - Edible extracts or preparations of fungi; Preparation or treatment thereof
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 29/00 - Foods or foodstuffs containing additives; Preparation or treatment thereof
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
B29C 70/42 - Shaping or impregnating by compression for producing articles of definite length, i.e. discrete articles
B29K 105/00 - Condition, form or state of moulded material
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
C08J 5/24 - Impregnating materials with prepolymers which can be polymerised in situ, e.g. manufacture of prepregs
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
D04H 1/42 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
14.
FUNGAL/MESH COMPOSITE MATERIALS AND METHODS FOR MAKING THE SAME
Fungal/mesh composite materials suitable for use as textile materials are provided. The composite materials comprise a reinforcing mesh layer of a non-textile material through which fungal mycelium is grown.
D03D 15/217 - Woven fabrics characterised by the material, structure or properties of the fibres, filaments, yarns, threads or other warp or weft elements used characterised by the material of the fibres or filaments constituting the yarns or threads cellulose-based natural from plants, e.g. cotton
B32B 5/08 - Layered products characterised by the non-homogeneity or physical structure of a layer characterised by structural features of a layer comprising fibres or filaments the fibres or filaments of a layer being specially arranged or being of different substances
Methods of inducing coalescence of fungal proteins in liquid dispersion of filamentous fungal particles, particularly via pH adjustment, addition of functional ingredients, and/or addition of salts, are disclosed. Also disclosed are fungal food products, such as cheese and cheese curd analog food products and tofu analog food products, that may be produced by such methods.
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing peptides or proteins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23L 31/00 - Edible extracts or preparations of fungi; Preparation or treatment thereof
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 29/00 - Foods or foodstuffs containing additives; Preparation or treatment thereof
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D04H 1/4266 - Natural fibres not provided for in group
D04H 1/44 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling
D04H 1/587 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties by applying, incorporating or activating chemical or thermoplastic bonding agents, e.g. adhesives characterised by the bonding agents used
D04H 1/64 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties by applying, incorporating or activating chemical or thermoplastic bonding agents, e.g. adhesives the bonding agent being applied in wet state, e.g. chemical agents in dispersions or solutions
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
19.
Food materials comprising filamentous fungal particles and membrane bioreactor design
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing peptides or proteins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
21.
Food materials comprising filamentous fungal particles and membrane bioreactor design
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing peptides or proteins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing peptides or proteins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing peptides or proteins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23L 31/00 - Edible extracts or preparations of fungi; Preparation or treatment thereof
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 29/00 - Foods or foodstuffs containing additives; Preparation or treatment thereof
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
26.
METHODS FOR MANUFACTURING A COMPOSITE MATERIAL FROM BIOMASS
Composite materials that include a biomaterial are disclosed, as are methods for making and using such materials. In some embodiments, a biomaterial-containing composite material is formed by polymerization of monomers, oligomers, and/or reactive polymers in contact with the biomaterial, such that the composite material includes both a biomaterial and a polymeric structure. Additionally or alternatively, a biomaterial may be treated by crosslinking of surface peptides. Additionally or alternatively, the biomaterial may be plasticized by the use of a deep eutectic solvent. The biomaterial is in some embodiments derived from one or more filamentous fungi.
A61L 27/40 - Composite materials, i.e. layered or containing one material dispersed in a matrix of the same or different material
A61L 31/12 - Composite materials, i.e. layered or containing one material dispersed in a matrix of the same or different material
A61L 31/14 - Materials characterised by their function or physical properties
A61L 27/44 - Composite materials, i.e. layered or containing one material dispersed in a matrix of the same or different material having a macromolecular matrix
27.
GEL CASTING METHODS FOR MANUFACTURE OF TEXTILE MATERIALS
Methods for making a biocomposite material include depositing a fluid mixture into a desired spatial configuration, where the fluid mixture includes a carrier fluid, biomass, and a gelling agent; triggering gelling of the fluid mixture to form a biomass gel; and removing at least a portion of the carrier fluid to form the biocomposite material. Biocomposite materials as disclosed herein may have advantageous mechanical and aesthetic properties that make the materials especially suitable for use as textile materials, including but not limited to leather analog textile materials.
D06M 15/19 - Treating fibres, threads, yarns, fabrics or fibrous goods made from such materials with macromolecular compounds; Such treatment combined with mechanical treatment with synthetic macromolecular compounds
D06M 15/21 - Macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds
D06M 15/37 - Macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds
D06M 15/693 - Treating fibres, threads, yarns, fabrics or fibrous goods made from such materials with macromolecular compounds; Such treatment combined with mechanical treatment with natural or synthetic rubber, or derivatives thereof
28.
Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
29.
Food products comprising filamentous fungal material
Filamentous fungal food compositions are disclosed, as are methods of making such filamentous fungal food compositions. The filamentous fungal food compositions may serve as analogs of conventional non-fungal food products, particularly meat products such as meat jerky. The methods of manufacture of the filamentous fungal food compositions may include processing of filamentous fungal biomass under sub-atmospheric pressure.
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23L 29/00 - Foods or foodstuffs containing additives; Preparation or treatment thereof
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing peptides or proteins
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
C12M 1/04 - Apparatus for enzymology or microbiology with gas introduction means
C12M 1/12 - Apparatus for enzymology or microbiology with sterilisation, filtration, or dialysis means
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
A23L 31/00 - Edible extracts or preparations of fungi; Preparation or treatment thereof
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
A23L 29/30 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing starch hydrolysates, e.g. dextrin
C12M 1/00 - Apparatus for enzymology or microbiology
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
B29C 70/42 - Shaping or impregnating by compression for producing articles of definite length, i.e. discrete articles
B29K 105/00 - Condition, form or state of moulded material
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
C08J 5/24 - Impregnating materials with prepolymers which can be polymerised in situ, e.g. manufacture of prepregs
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
D04H 1/42 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
Fungal food products are provided, in which an additive or modification allows a sensory perception of the fungal food product to replicate or closely mimic a sensory perception of a meat-based food product. This replication or mimicry is achieved by inclusion in the fungal food product of a heme-containing polypeptide that is mixed with fungal tissues present in the food product and/or synthesized by a genetically modified filamentous fungus of the food product. Methods of making such fungi and food products are also provided.
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
Colloidal food products comprising filamentous fungal particles are disclosed, as are methods of making such colloidal food products. The filamentous fungal particles may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
D04H 1/42 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 105/00 - Condition, form or state of moulded material
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
Described herein are recombinant edible filamentous fungal strain comprising a genetic modification of a gene in a mycotoxin biosynthesis pathway and methods to produce such recombinant edible filamentous fungal strains. Such recombinant strains comprise reduced levels of mycotoxins. Also described are food materials comprising the recombinant edible filamentous fungal strains described herein, and methods to prepare them.
Filamentous fungal food compositions are disclosed, as are methods of making such filamentous fungal food compositions. The filamentous fungal food compositions may serve as analogs of conventional non-fungal food products, particularly meat products such as meat jerky. The methods of manufacture of the filamentous fungal food compositions may include processing of filamentous fungal biomass under sub-atmospheric pressure.
Filamentous fungal food compositions are disclosed, as are methods of making such filamentous fungal food compositions. The filamentous fungal food compositions may serve as analogs of conventional non-fungal food products, particularly meat products such as meat jerky. The methods of manufacture of the filamentous fungal food compositions may include processing of filamentous fungal biomass under sub-atmospheric pressure.
Filamentous fungal food compositions are disclosed, as are methods of making such filamentous fungal food compositions. The filamentous fungal food compositions may serve as analogs of conventional non-fungal food products, particularly meat products such as meat jerky. The methods of manufacture of the filamentous fungal food compositions may include processing of filamentous fungal biomass under sub-atmospheric pressure.
Colloidal food products comprising filamentous fungal particles are disclosed, as are methods of making such colloidal food products. The filamentous fungal particles may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.
Colloidal food products comprising filamentous fungal particles are disclosed, as are methods of making such colloidal food products. The filamentous fungal particles may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D04H 1/42 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.
Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
B29C 70/42 - Shaping or impregnating by compression for producing articles of definite length, i.e. discrete articles
C08J 5/24 - Impregnating materials with prepolymers which can be polymerised in situ, e.g. manufacture of prepregs
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 105/00 - Condition, form or state of moulded material
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
D04H 1/42 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 105/00 - Condition, form or state of moulded material
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
B29C 70/42 - Shaping or impregnating by compression for producing articles of definite length, i.e. discrete articles
C08J 5/24 - Impregnating materials with prepolymers which can be polymerised in situ, e.g. manufacture of prepregs
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 105/00 - Condition, form or state of moulded material
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
B29C 70/42 - Shaping or impregnating by compression for producing articles of definite length, i.e. discrete articles
C08J 5/24 - Impregnating materials with prepolymers which can be polymerised in situ, e.g. manufacture of prepregs
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 105/00 - Condition, form or state of moulded material
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
65.
Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Vegan protein for use as a nutritional supplement in
ready-to-drink beverages; vegan liquid protein supplements;
protein supplement shakes; protein supplement shakes for
weight gain purposes; protein dietary supplements; protein
supplements formed and packaged as bars; protein
supplements; protein dietary supplements formed and packaged
as bars; food supplements for dogs. Prepared meals consisting primarily of meat substitutes;
artificial cream being dairy product substitutes;
vegetable-based meat substitutes; poultry substitutes;
cheese substitutes; sour cream substitutes; butter
substitutes; nut butter substitutes made from fungi; seafood
substitutes; margarine substitutes; meat substitutes; milk
substitutes; egg substitute; egg product being egg
substitute; formed textured vegetable protein for use as a
meat substitute; vegan yogurt and yogurt substitutes. Ice cream substitute; frozen dessert consisting of fruit and
cream or cream substitutes. Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms;
unprocessed mushrooms; fresh edible fungi; oyster mushrooms,
fresh; pet food, dog food, cat food, cattle food, edible
chews for dog treats, livestock feed, pet beverages, dog
biscuits, and food for animals. Concentrates, syrups or powders used in the preparation of
sports and energy drinks; concentrates and powders used in
the preparation of energy drinks and fruit-flavored
beverages; sports drinks, namely, recovery drinks; sports
drinks, namely, performance drinks; enhanced energy drinks;
enhanced sports drinks; aromatized beverages based on fruit,
protein, cordial, sugar and other fluid nutrients, namely,
protein drinks for use as food fillers and not for use as
meal replacements; smoothies; smoothies being fruit
beverages, fruit predominating; protein-enriched sports
beverages.
67.
METHODS FOR CULTURING FILAMENTOUS FUNGI IN FERMENTATION MEDIA
Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.
Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.
Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein supplement shakes for weight gain purposes; protein dietary supplements; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars; food supplements for dogs.
(2) Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; poultry substitutes; cheese substitutes; sour cream substitutes; butter substitutes; nut butter substitutes made from fungi; seafood substitutes; margarine substitutes; meat substitutes; milk substitutes; egg substitute; egg product being egg substitute; formed textured vegetable protein for use as a meat substitute; vegan yogurt and yogurt substitutes.
(3) Ice cream substitute; frozen dessert consisting of fruit and cream or cream substitutes.
(4) Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms; unprocessed mushrooms; fresh edible fungi; oyster mushrooms, fresh; pet food, dog food, cat food, cattle food, edible chews for dog treats, livestock feed, pet beverages, dog biscuits, and food for animals.
(5) Concentrates, syrups or powders used in the preparation of sports and energy drinks; concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; sports drinks, namely, recovery drinks; sports drinks, namely, performance drinks; enhanced energy drinks; enhanced sports drinks; aromatized beverages based on fruit, protein, cordial, sugar and other fluid nutrients, namely, protein drinks for use as food fillers and not for use as meal replacements; smoothies; smoothies being fruit beverages, fruit predominating; protein-enriched sports beverages.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein supplement shakes for weight gain purposes; protein dietary supplements; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars; food supplements for dogs Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; poultry substitutes; cheese substitutes; sour cream substitutes; butter substitutes; nut butter substitutes made from fungi; seafood substitutes; margarine substitutes; meat substitutes; milk substitutes; egg substitute; egg product being egg substitute; formed textured vegetable protein for use as a meat substitute; vegan yogurt and yogurt substitutes Ice cream substitute; frozen dessert consisting of fruit and cream or cream substitutes Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms; unprocessed mushrooms; fresh edible fungi; oyster mushrooms, fresh; pet food, dog food, cat food, cattle food, edible chews for dog treats, livestock feed, pet beverages, dog biscuits, and food for animals Concentrates, syrups or powders used in the preparation of sports and energy drinks; concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; sports drinks, namely, recovery drinks; sports drinks, namely, performance drinks; enhanced energy drinks; enhanced sports drinks; aromatized beverages based on fruit, protein, cordial, sugar and other fluid nutrients, namely, protein drinks for use as food fillers and not for use as meal replacements; smoothies; smoothies being fruit beverages, fruit predominating; protein-enriched sports beverages
72.
Filamentous fungal biomats, methods of their production and methods of their use
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Vegan protein for use as a nutritional supplement in
ready-to-drink beverages; vegan liquid protein supplements;
protein supplement shakes; protein supplement shakes for
weight gain purposes; protein dietary supplements; protein
supplements formed and packaged as bars; protein
supplements; protein dietary supplements formed and packaged
as bars. Prepared meals consisting primarily of meat substitutes;
artificial cream being dairy product substitutes;
vegetable-based meat substitutes; poultry substitutes;
cheese substitutes; sour cream substitutes; butter
substitutes; nut butter substitutes made from fungi; seafood
substitutes; margarine substitutes; meat substitutes; milk
substitutes; egg substitute; egg product being egg
substitute; formed textured vegetable protein for use as a
meat substitute. Ice cream substitute; frozen dessert consisting of fruit and
cream or cream substitutes. Concentrates, syrups or powders used in the preparation of
sports and energy drinks; concentrates and powders used in
the preparation of energy drinks and fruit-flavored
beverages; sports drinks, namely, recovery drinks; sports
drinks, namely, performance drinks; enhanced energy drinks;
enhanced sports drinks; aromatized beverages based on fruit,
protein, cordial, sugar and other fluid nutrients, namely,
protein drinks for use as food fillers and not for use as
meal replacements; smoothies; smoothies being fruit
beverages, fruit predominating; protein-enriched sports
beverages.
74.
Bioreactor system for the cultivation of filamentous fungal biomass
A one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium is provided.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein supplement shakes for weight gain purposes; protein dietary supplements; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars.
(2) Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; poultry substitutes; cheese substitutes; sour cream substitutes; butter substitutes; nut butter substitutes made from fungi; seafood substitutes; margarine substitutes; meat substitutes; milk substitutes; egg substitute; egg product being egg substitute; formed textured vegetable protein for use as a meat substitute.
(3) Ice cream substitute; frozen dessert consisting of fruit and cream or cream substitutes.
(4) Concentrates, syrups or powders used in the preparation of sports and energy drinks; concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; sports drinks, namely, recovery drinks; sports drinks, namely, performance drinks; enhanced energy drinks; enhanced sports drinks; aromatized beverages based on fruit, protein, cordial, sugar and other fluid nutrients, namely, protein drinks for use as food fillers and not for use as meal replacements; smoothies; smoothies being fruit beverages, fruit predominating; protein-enriched sports beverages.
76.
Filamentous fungal biomats, methods of their production and methods of their use
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
B29C 70/42 - Shaping or impregnating by compression for producing articles of definite length, i.e. discrete articles
C08J 5/24 - Impregnating materials with prepolymers which can be polymerised in situ, e.g. manufacture of prepregs
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 105/00 - Condition, form or state of moulded material
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
D06N 7/00 - Flexible sheet materials not otherwise provided for, e.g. textile threads, filaments, yarns or tow, glued on macromolecular material
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
D06N 3/00 - Artificial leather, oilcloth, or like material obtained by covering fibrous webs with macromolecular material, e.g. resins, rubber or derivatives thereof
C08L 99/00 - Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups or
D04H 1/42 - Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
B29K 105/08 - Condition, form or state of moulded material containing reinforcements, fillers or inserts of continuous length, e.g. cords, rovings, mats, fabrics, strands or yarns
B29K 105/00 - Condition, form or state of moulded material
B29K 311/00 - Use of natural products or their composites, not provided for in groups , as reinforcement
Textile compositions comprising at least one filamentous fungus are disclosed, as are methods for making and using such textile compositions. Embodiments of the textile compositions generally include at least one of a plasticizer, a polymer, and a crosslinker, in addition to the filamentous fungus. The disclosed textile compositions are particularly useful as analogs or substitutes for conventional textile compositions, including but not limited to leather.
Described herein are recombinant edible filamentous fungal strain comprising a genetic modification of a gene in a mycotoxin biosynthesis pathway and methods to produce such recombinant edible filamentous fungal strains. Such recombinant strains comprise reduced levels of mycotoxins. Also described are food materials comprising the recombinant edible filamentous fungal strains described herein, and methods to prepare them.
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Vegan protein for use as a nutritional supplement in
ready-to-drink beverages; vegan liquid protein supplements;
protein supplement shakes; protein supplement shakes for
weight gain purposes; protein dietary supplements; protein
supplements formed and packaged as bars; protein
supplements; protein dietary supplements formed and packaged
as bars, food supplements for dogs. Prepared meals consisting primarily of meat substitutes;
artificial cream being dairy product substitutes;
vegetable-based meat substitutes; poultry substitutes;
cheese substitutes; sour cream substitutes; butter
substitutes; nut butter substitutes; seafood substitutes;
margarine substitutes; meat substitutes; milk substitutes;
egg substitute; egg product being egg substitute; formed
textured vegetable protein for use as a meat substitute. Ice cream substitute; frozen dessert consisting of fruit and
cream or cream substitutes. Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms;
unprocessed mushrooms; fresh edible fungi; oyster mushrooms,
fresh, pet food, dog food, cat food, cattle food, edible
chews for dog treats, livestock feed, pet beverages, dog
biscuits, food for animals. Concentrates, syrups or powders used in the preparation of
sports and energy drinks; concentrates and powders used in
the preparation of energy drinks and fruit-flavored
beverages; sports drinks, namely, recovery drinks; sports
drinks, namely, performance drinks; enhanced energy drinks;
enhanced sports drinks; aromatized beverages based on fruit,
protein, cordial, sugar and other fluid nutrients, namely,
protein drinks for use as food fillers and not for use as
meal replacements; smoothies; smoothies being fruit
beverages, fruit predominating; protein-enriched sports
beverages.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Vegan protein for use as a nutritional supplement in
ready-to-drink beverages; vegan liquid protein supplements;
protein supplement shakes; protein supplement shakes for
weight gain purposes; protein dietary supplements; protein
supplements formed and packaged as bars; protein
supplements; protein dietary supplements formed and packaged
as bars, food supplements for dogs. Prepared meals consisting primarily of meat substitutes;
artificial cream being dairy product substitutes;
vegetable-based meat substitutes; poultry substitutes;
cheese substitutes; sour cream substitutes; butter
substitutes; nut butter substitutes; seafood substitutes;
margarine substitutes; meat substitutes; milk substitutes;
egg substitute; egg product being egg substitute; formed
textured vegetable protein for use as a meat substitute. Ice cream substitute; frozen dessert consisting of fruit and
cream or cream substitutes. Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms;
unprocessed mushrooms; fresh edible fungi; oyster mushrooms,
fresh, pet food, dog food, cat food, cattle food, edible
chews for dog treats, livestock feed, pet beverages, dog
biscuits, food for animals. Concentrates, syrups or powders used in the preparation of
sports and energy drinks; concentrates and powders used in
the preparation of energy drinks and fruit-flavored
beverages; sports drinks, namely, recovery drinks; sports
drinks, namely, performance drinks; enhanced energy drinks;
enhanced sports drinks; aromatized beverages based on fruit,
protein, cordial, sugar and other fluid nutrients, namely,
protein drinks for use as food fillers and not for use as
meal replacements; smoothies; smoothies being fruit
beverages, fruit predominating; protein-enriched sports
beverages.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Vegan protein for use as a nutritional supplement in
ready-to-drink beverages; vegan liquid protein supplements;
protein supplement shakes; protein supplement shakes for
weight gain purposes; protein dietary supplements; protein
supplements formed and packaged as bars; protein
supplements; protein dietary supplements formed and packaged
as bars. Prepared meals consisting primarily of meat substitutes;
artificial cream being dairy product substitutes;
vegetable-based meat substitutes; poultry substitutes;
cheese substitutes; sour cream substitutes; butter
substitutes; nut butter substitutes; seafood substitutes;
margarine substitutes; meat substitutes; milk substitutes;
egg substitute; egg product being egg substitute; formed
textured vegetable protein for use as a meat substitute. Ice cream substitute; frozen dessert consisting of fruit and
cream or cream substitutes. Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms;
unprocessed mushrooms; fresh edible fungi; oyster mushrooms,
fresh. Concentrates, syrups or powders used in the preparation of
sports and energy drinks; concentrates and powders used in
the preparation of energy drinks and fruit-flavored
beverages; sports drinks, namely, recovery drinks; sports
drinks, namely, performance drinks; enhanced energy drinks;
enhanced sports drinks; aromatized beverages based on fruit,
protein, cordial, sugar and other fluid nutrients, namely,
protein drinks for use as food fillers and not for use as
meal replacements; smoothies; smoothies being fruit
beverages, fruit predominating; protein-enriched sports
beverages.
A foam material is provided, as is a food product containing the foam material. The foam material contains particles of a filamentous fungus, and a liquid phase. The solids content of the foam material is between 5 wt.% and 30 wt.%. The foam is stable for at least 1 day.
A23C 9/12 - Fermented milk preparations; Treatment using microorganisms or enzymes
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23J 3/20 - Proteins from microorganisms or unicellular algae
89.
Food materials comprising filamentous fungal particles and membrane bioreactor design
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23C 9/13 - Fermented milk preparations; Treatment using microorganisms or enzymes using additives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
A23L 13/60 - Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein supplement shakes for weight gain purposes; protein dietary supplement powders; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars
(2) Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; poultry substitutes; cheese substitutes; sour cream substitutes; butter substitutes; nut butter substitutes; seafood substitutes; margarine substitutes; meat substitutes; vegetable protein in liquid form for use as milk substitutes; egg substitute; egg product being egg substitute; formed textured vegetable protein for use as a meat substitute
(3) Ice cream substitute; frozen dessert consisting of fruit and cream or cream substitutes.
(4) Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms; unprocessed mushrooms; fresh edible fungi; oyster mushrooms, fresh.
(5) Concentrates, syrups and powders used in the preparation of sports and energy drinks; concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; sports drinks, namely, recovery drinks; sports drinks, namely, performance drinks; enhanced energy drinks; enhanced sports drinks; aromatized beverages based on fruit, protein, cordial, sugar and other fluid nutrients, namely, protein drinks for use as food fillers and not for use as meal replacements; smoothies; smoothies being fruit beverages, fruit predominating; protein-enriched sports beverages
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; vegan protein supplement shakes; protein supplement shakes for weight gain purposes; protein dietary supplement powders; protein supplements formed and packaged as bars; vegan protein supplements; protein dietary supplements formed and packaged as bars, food supplements for dogs, containing nutritional additives
(2) Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; poultry substitutes; cheese substitutes; sour cream substitutes; butter substitutes; nut butter substitutes; seafood substitutes; margarine substitutes; meat substitutes; fungi-based protein in liquid form for use as milk substitutes; egg substitute; egg product being egg substitute; formed textured vegetable protein for use as a meat substitute
(3) Ice cream substitute; frozen dessert consisting of fruit and cream or cream substitutes.
(4) Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms; unprocessed mushrooms; fresh edible fungi; oyster mushrooms, fresh, pet food, dog food, cat food, cattle food, edible chews for dog treats, livestock feed, pet beverages, dog biscuits, food for animals.
(5) Concentrates, syrups or powders used in the preparation of sports and energy drinks; concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; sports drinks, namely, recovery drinks; sports drinks, namely, performance drinks; enhanced energy drinks; enhanced sports drinks; aromatized beverages based on fruit, protein, cordial, sugar and other fluid nutrients, namely, protein drinks for use as food fillers and not for use as meal replacements; smoothies; smoothies being fruit beverages, fruit predominating; protein-enriched sports beverages.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; vegan protein supplement shakes; protein supplement shakes for weight gain purposes; protein dietary supplement powders; protein supplements formed and packaged as bars; vegan protein supplements; protein dietary supplements formed and packaged as bars, food supplements for dogs, containing nutritional additives
(2) Prepared meals consisting primarily of meat substitutes; artificial cream being dairy product substitutes; vegetable-based meat substitutes; poultry substitutes; cheese substitutes; sour cream substitutes; butter substitutes; nut butter substitutes; seafood substitutes; margarine substitutes; meat substitutes; fungi-based protein in liquid form for use as milk substitutes; egg substitute; egg product being egg substitute; formed textured vegetable protein for use as a meat substitute
(3) Ice cream substitute; frozen dessert consisting of fruit and cream or cream substitutes.
(4) Raw mushrooms; fresh mushrooms; fresh shiitake mushrooms; unprocessed mushrooms; fresh edible fungi; oyster mushrooms, fresh, pet food, dog food, cat food, cattle food, edible chews for dog treats, livestock feed, pet beverages, dog biscuits, food for animals.
(5) Concentrates, syrups or powders used in the preparation of sports and energy drinks; concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; sports drinks, namely, recovery drinks; sports drinks, namely, performance drinks; enhanced energy drinks; enhanced sports drinks; aromatized beverages based on fruit, protein, cordial, sugar and other fluid nutrients, namely, protein drinks for use as food fillers and not for use as meal replacements; smoothies; smoothies being fruit beverages, fruit predominating; protein-enriched sports beverages.
A novel method of growing fungi is disclosed which uses an engineered artificial media and produces high density filamentous fungi biomats that can be harvested with a minimum of processing and from which fungal products such as antibiotics, proteins, and lipids can be isolated, the method resulting in lowered fungus cultivation costs for energy usage, oxygenation, water usage and waste stream production.
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein supplement shakes for weight gain purposes; protein dietary supplements; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars; food supplements for dogs containing protein
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Vegan protein for use as a nutritional supplement in ready-to-drink beverages; vegan liquid protein supplements; protein supplement shakes; protein supplement shakes for weight gain purposes; protein dietary supplements; protein supplements formed and packaged as bars; protein supplements; protein dietary supplements formed and packaged as bars; food supplements for dogs
