Vegetable proteins

Industry

CPC
A21D2/264

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D2/00Treatment of flour or dough by adding materials thereto

Current Industry

A21D2/264Vegetable proteins

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Method for cascaded processing of fresh algae
- Patent number 11,926,650
- Issue date Mar 12, 2024
- SABIDOS B.V.
- Theodorus Verleun
- C07 - ORGANIC CHEMISTRY
Information Patent Grant
Oleogel having a protein microstructure with optimized oil release...
- Patent number 11,896,687
- Issue date Feb 13, 2024
- Ryan Leverenz
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Composition for low-gluten and low-carbohydrate baked and pastry goods
- Patent number 10,555,537
- Issue date Feb 11, 2020
- Samir Charrak
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for manufacturing frozen cooked noodles
- Patent number 10,039,291
- Issue date Aug 7, 2018
- NISSHIN FOODS INC.
- Norio Koizumi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of preparing a cake using phospholipase
- Patent number 9,717,255
- Issue date Aug 1, 2017
- Puratos N.V.
- Ingrid Van Haesendonck
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for preparing food product
- Patent number 9,480,277
- Issue date Nov 1, 2016
- COOPERATIC AVEBE U.A.
- Marco Luigi Federico Giuseppin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bread-making improver
- Patent number 8,802,182
- Issue date Aug 12, 2014
- LeSaffre et Compagnie
- Pascal Julien
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Alleviation of the allergenic potential of airborne and contact all...
- Patent number 7,074,900
- Issue date Jul 11, 2006
- The Regents of the University of California
- Bob B. Buchanan
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Method of baking yeast-fermented frozen bread products
- Patent number 6,896,916
- Issue date May 24, 2005
- Maple Leaf Baker Inc.
- John Cooper
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Increasing the digestibility of food proteins by thioredoxin reduction
- Patent number 6,838,113
- Issue date Jan 4, 2005
- The Regents of the University of California
- Bob B. Buchanan
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Stabilization of hypoallergenic, hyperdigestible previously reduced...
- Patent number 6,677,433
- Issue date Jan 13, 2004
- The Regents of the University of California
- Bob B. Buchanan
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Dietetic food composition and dietetic method using such composition
- Patent number 6,569,483
- Issue date May 27, 2003
- Mathias C. Zohoungbogbo
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Alleviation of the allergenic potential of airborne and contact all...
- Patent number 6,555,116
- Issue date Apr 29, 2003
- Regents of the University of California
- Bob B. Buchanan
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Dietetic food composition and dietetic method using such composition
- Patent number 6,322,826
- Issue date Nov 27, 2001
- Mathias Christian Zohoungbogbo
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Neutralization of food allergens by thioredoxin
- Patent number 6,190,723
- Issue date Feb 20, 2001
- The Regents of the University of California
- Bob B. Buchanan
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Increasing the digestibility of food proteins by thioredoxin reduction
- Patent number 5,952,034
- Issue date Sep 14, 1999
- The Regents of the University of California
- Bob B. Buchanan
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Neutralization of food allergens by thioredoxin
- Patent number 5,792,506
- Issue date Aug 11, 1998
- The Regents of the University of California
- Bob B. Buchanan
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Blood sugar decreasing baked product for diabetics and a powdery mi...
- Patent number 5,698,256
- Issue date Dec 16, 1997
- Birgitte Stilling
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Flour-based pot pie crusts with improved texture
- Patent number 4,929,455
- Issue date May 29, 1990
- Mallinckrodt, Inc.
- James M. Connaughton
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for preparing high protein bread with ascorbic acid and pro...
- Patent number 4,759,934
- Issue date Jul 26, 1988
- Peter J. Ferrara
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dry baked product rich in proteins and a process for its production
- Patent number 4,367,241
- Issue date Jan 4, 1983
- Societe d'Assistance Technique pour Produits Nestle S.A.
- Rene Chablaix
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3833738
- Patent number 3,833,738
- Issue date Sep 3, 1974
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3814816
- Patent number 3,814,816
- Issue date Jun 4, 1974
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3780183
- Patent number 3,780,183
- Issue date Dec 18, 1973
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3697290
- Patent number 3,697,290
- Issue date Oct 10, 1972
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3348951
- Patent number 3,348,951
- Issue date Oct 24, 1967
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3091538
- Patent number 3,091,538
- Issue date May 28, 1963
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3077408
- Patent number 3,077,408
- Issue date Feb 12, 1963
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3077407
- Patent number 3,077,407
- Issue date Feb 12, 1963
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
PATATIN AS BINDER IN FOOD PRODUCTS OTHER THAN MEAT SUBSTITUTES
- Publication number 20240365828
- Publication date Nov 7, 2024
- Coöperatie Koninklijke Avebe U.A.
- Robin Eric Jacobus SPELBRINK
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MEAT PRODUCTS AND METHODS FOR PRODUCING SAME
- Publication number 20240341334
- Publication date Oct 17, 2024
- Gil NOFAR
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR THE COMBINED CONTINUOUS MIXING AND METERING OF DOUGHS OR...
- Publication number 20240260587
- Publication date Aug 8, 2024
- Erich WINDHAB
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
- Publication number 20240180213
- Publication date Jun 6, 2024
- Eat JUST, Inc.
- Joshua TETRICK
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
VEGAN COMPOSITION FOR BAKING
- Publication number 20230232843
- Publication date Jul 27, 2023
- Cargill, Incorporated
- Hannah KEENAN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MICROALGAE-BASED EGG SUBSTITUTE
- Publication number 20230172242
- Publication date Jun 8, 2023
- ALGAMA
- Pauline BARRE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Structured High-Protein Meat Analogue Compositions
- Publication number 20210392908
- Publication date Dec 23, 2021
- Air Protein, Inc.
- John Reed
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR CASCADED PROCESSING OF FRESH ALGAE
- Publication number 20210198326
- Publication date Jul 1, 2021
- SABIDOS B.V.
- Theodorus VERLEUN
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
Potato Dough
- Publication number 20200205424
- Publication date Jul 2, 2020
- LambWeston / Meijer V.O.F.
- Sjoerd Van Gent
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS
- Publication number 20200015490
- Publication date Jan 16, 2020
- CORBION BIOTECH, INC.
- John Piechocki
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BAKED FOOD PRODUCT WITH HIGH PROTEIN CONTENT
- Publication number 20190357551
- Publication date Nov 28, 2019
- Nüber Food Limited
- Gurpareet Singh BAINS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Composition for Low-Gluten and Low-Carbohydrate Baked and Pastry Goods
- Publication number 20170150730
- Publication date Jun 1, 2017
- Samir Charrak
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
- Publication number 20170042204
- Publication date Feb 16, 2017
- Hampton Creek, Inc.
- Joshua Tetrick
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GLUTEN-FREE COOKING PRODUCTS
- Publication number 20140370178
- Publication date Dec 18, 2014
- ROQUETTE FRERES
- Bernard Boursier
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Dough Composition for Sugarless Bread Sugarless Bread and Processes...
- Publication number 20140287094
- Publication date Sep 25, 2014
- Paris Croissant Co., Ltd.
- Chung Kil Park
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Lipid-Rich Microalgal Flour Food Compositions
- Publication number 20110256282
- Publication date Oct 20, 2011
- Solazyme Roquette Nutritionals, LLC
- John Piechocki
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BREAD COMPOSITION WITH IMPROVED BREAD VOLUME
- Publication number 20110081447
- Publication date Apr 7, 2011
- RAISIO NUTRITION LTD.
- Ritva Lahtinen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR PREPARING FOOD PRODUCT
- Publication number 20100247710
- Publication date Sep 30, 2010
- Marco Luigi Federico Giuseppin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD OF PREPARING A CAKE USING PHOSPHOLIPASE
- Publication number 20100062105
- Publication date Mar 11, 2010
- Puratos N.V.
- Ingrid Van Haesendonck
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR...
- Publication number 20100040755
- Publication date Feb 18, 2010
- Chandrakant Laxminarayan Rathi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Bread-Making Improver
- Publication number 20080248159
- Publication date Oct 9, 2008
- Pascal Julien
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Moisturizing composition for protein materials
- Publication number 20080166464
- Publication date Jul 10, 2008
- Fiberstar, Incorporated
- Brock M. Lundberg
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Leavened snack products and processes for producing the same
- Publication number 20070092619
- Publication date Apr 26, 2007
- Luping Ning
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Enhanced crackers, chips, wafers and unleavened using highly refine...
- Publication number 20060210687
- Publication date Sep 21, 2006
- Fiberstar, Inc.
- Brock M. Lundberg
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Formulation for enhancing the flavor metabolism of yeast and bacter...
- Publication number 20060105081
- Publication date May 18, 2006
- Stefan Capelle
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Low carbohydrate flour substitute
- Publication number 20060003070
- Publication date Jan 5, 2006
- Harold Toy Muller-Thym
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Extruded ingredients for food products
- Publication number 20050208180
- Publication date Sep 22, 2005
- Jodi Engleson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
High fiber high protein ready-to-eat cereal
- Publication number 20050064080
- Publication date Mar 24, 2005
- Dean W. Creighton
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Dough composition and method of baking yeast-fermented frozen bread...
- Publication number 20040202763
- Publication date Oct 14, 2004
- MAPLE LEAF BAKERY INC.
- John Cooper
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Stabilization of hypoallergenic, hyperdigestible previously reduced...
- Publication number 20040091578
- Publication date May 13, 2004
- The Regents of University of California
- Bob B. Buchanan
- A21 - BAKING EDIBLE DOUGHS

Vegetable proteins

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Method for cascaded processing of fresh algae

Oleogel having a protein microstructure with optimized oil release...

Composition for low-gluten and low-carbohydrate baked and pastry goods

Method for manufacturing frozen cooked noodles

Method of preparing a cake using phospholipase

Method for preparing food product

Bread-making improver

Alleviation of the allergenic potential of airborne and contact all...

Method of baking yeast-fermented frozen bread products

Increasing the digestibility of food proteins by thioredoxin reduction

Stabilization of hypoallergenic, hyperdigestible previously reduced...

Dietetic food composition and dietetic method using such composition

Alleviation of the allergenic potential of airborne and contact all...

Dietetic food composition and dietetic method using such composition

Neutralization of food allergens by thioredoxin

Increasing the digestibility of food proteins by thioredoxin reduction

Neutralization of food allergens by thioredoxin

Blood sugar decreasing baked product for diabetics and a powdery mi...

Flour-based pot pie crusts with improved texture

Process for preparing high protein bread with ascorbic acid and pro...

Dry baked product rich in proteins and a process for its production

3833738

3814816

3780183

3697290

3348951

3091538

3077408

3077407

Patents Applicationslast 30 patents

PATATIN AS BINDER IN FOOD PRODUCTS OTHER THAN MEAT SUBSTITUTES

MEAT PRODUCTS AND METHODS FOR PRODUCING SAME

METHOD FOR THE COMBINED CONTINUOUS MIXING AND METERING OF DOUGHS OR...

PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE

VEGAN COMPOSITION FOR BAKING

MICROALGAE-BASED EGG SUBSTITUTE

Structured High-Protein Meat Analogue Compositions

METHOD FOR CASCADED PROCESSING OF FRESH ALGAE

Potato Dough

LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS

BAKED FOOD PRODUCT WITH HIGH PROTEIN CONTENT

Composition for Low-Gluten and Low-Carbohydrate Baked and Pastry Goods

PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE

GLUTEN-FREE COOKING PRODUCTS

Dough Composition for Sugarless Bread Sugarless Bread and Processes...

Lipid-Rich Microalgal Flour Food Compositions

BREAD COMPOSITION WITH IMPROVED BREAD VOLUME

METHOD FOR PREPARING FOOD PRODUCT

METHOD OF PREPARING A CAKE USING PHOSPHOLIPASE

WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR...

Bread-Making Improver

Moisturizing composition for protein materials

Leavened snack products and processes for producing the same

Enhanced crackers, chips, wafers and unleavened using highly refine...

Formulation for enhancing the flavor metabolism of yeast and bacter...

Low carbohydrate flour substitute

Extruded ingredients for food products

High fiber high protein ready-to-eat cereal

Dough composition and method of baking yeast-fermented frozen bread...

Stabilization of hypoallergenic, hyperdigestible previously reduced...