Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
AH Pattillo - US Patent 12,127,575, 2024 - Google Patents
Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-
stable protein food ingredients, methods of their production, and methods of their use. The …
stable protein food ingredients, methods of their production, and methods of their use. The …
Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
AH Pattillo - US Patent 11,470,871, 2022 - Google Patents
Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-
stable protein food ingredients, methods of their production, and methods of their use. The …
stable protein food ingredients, methods of their production, and methods of their use. The …
Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
AH Pattillo - US Patent 11,478,006, 2022 - Google Patents
Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-
stable protein food ingredients, methods of their production, and methods of their use. The …
stable protein food ingredients, methods of their production, and methods of their use. The …
Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
AH Pattillo - US Patent 11,432,574, 2022 - Google Patents
Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-
stable protein food ingredients, methods of their production, and methods of their use. The …
stable protein food ingredients, methods of their production, and methods of their use. The …
Edible compositions including fungal mycelium protein
T Huggins, J Whiteley - US Patent 12,114,684, 2024 - Google Patents
An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt% to
100 wt%. The fibrous mycelium mass has a protein content greater than 40 wt% of a dry …
100 wt%. The fibrous mycelium mass has a protein content greater than 40 wt% of a dry …
Edible compositions including fungal mycelium protein
T Huggins, J Whiteley - US Patent 12,108,777, 2024 - Google Patents
An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt% to
100 wt%. The fibrous mycelium mass has a protein content greater than 40 wt% of a dry …
100 wt%. The fibrous mycelium mass has a protein content greater than 40 wt% of a dry …