with modified protein content

Industry

CPC
A21D13/064

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D13/00Finished or partly finished (par-baked) bakery products

Current Industry

A21D13/064with modified protein content

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Method of manufacture and composition of dough including protein
- Patent number 12,114,668
- Issue date Oct 15, 2024
- Carson Joseph Ulbrich
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food materials comprising filamentous fungal particles and membrane...
- Patent number 12,075,802
- Issue date Sep 3, 2024
- THE FYNDER GROUP, INC.
- Richard Eugene Macur
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Food materials comprising filamentous fungal particles and membrane...
- Patent number 12,035,735
- Issue date Jul 16, 2024
- THE FYNDER GROUP, INC.
- Richard Eugene Macur
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Food materials comprising filamentous fungal particles and membrane...
- Patent number 12,035,737
- Issue date Jul 16, 2024
- THE FYNDER GROUP, INC.
- Richard Eugene Macur
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Food materials comprising filamentous fungal particles and membrane...
- Patent number 12,035,736
- Issue date Jul 16, 2024
- THE FYNDER GROUP, INC.
- Richard Eugene Macur
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Protein-rich food product and method of making a protein-rich food...
- Patent number 11,896,017
- Issue date Feb 13, 2024
- EGGLIFE FOODS, INC.
- Peggy D. Johns
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food materials comprising filamentous fungal particles and membrane...
- Patent number 11,723,392
- Issue date Aug 15, 2023
- THE FYNDER GROUP, INC.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food materials comprising filamentous fungal particles and membrane...
- Patent number 11,478,007
- Issue date Oct 25, 2022
- THE FYNDER GROUP, INC.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food materials comprising filamentous fungal particles and membrane...
- Patent number 11,432,575
- Issue date Sep 6, 2022
- THE FYNDER GROUP, INC.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of manufacture and composition of dough including protein
- Patent number 11,297,843
- Issue date Apr 12, 2022
- Carson Joseph Ulbrich
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food materials comprising filamentous fungal particles and membrane...
- Patent number 11,272,726
- Issue date Mar 15, 2022
- THE FYNDER GROUP, INC.
- Richard Eugene Macur
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
pH adjusted pulse protein product
- Patent number 11,134,705
- Issue date Oct 5, 2021
- Kevin I. Segall
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of producing protein chip infused with meat
- Patent number 10,842,157
- Issue date Nov 24, 2020
- Bryon Group LLC
- Scott T. Repinski
- 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
Methods of separating fat from non-soy plant materials and composit...
- Patent number 10,555,542
- Issue date Feb 11, 2020
- Specialty Protein Producers, Inc.
- Donald L. Crank
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for producing protein compositions of low solubility, compos...
- Patent number 10,278,414
- Issue date May 7, 2019
- Manuel Barata
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Protein-rich food product and method of making a protein-rich food...
- Patent number 10,194,669
- Issue date Feb 5, 2019
- Rose Acre Farms, Inc.
- Peggy D. Johns
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Plant-based egg substitute compositions
- Patent number 10,070,654
- Issue date Sep 11, 2018
- Earth Island
- Erin Keys
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Plant-based egg substitute compositions
- Patent number 10,070,655
- Issue date Sep 11, 2018
- Earth Island
- Erin Keys
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Edible nutritive composite
- Patent number 9,288,998
- Issue date Mar 22, 2016
- Medwell Foods, Inc.
- Charles H. Marsland
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
High protein and high fiber food products
- Patent number 8,512,778
- Issue date Aug 20, 2013
- Delavau L.L.C.
- Raya Levin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic process to produce highly functional soy protein from cru...
- Patent number 7,771,762
- Issue date Aug 10, 2010
- Kraft Foods Global Brands LLC
- Song Gao
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
High protein and high fiber food products
- Patent number 7,252,850
- Issue date Aug 7, 2007
- Delavau LLC
- Raya Levin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Pressure molded proteinaceous wafers, ingredient inclusions, cookie...
- Patent number 7,223,437
- Issue date May 29, 2007
- Archer-Daniels-Midland Company
- Charles H. Marsland
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Transgenic plants with elevated thioredoxin levels
- Patent number 7,179,964
- Issue date Feb 20, 2007
- The Regents of the University of California
- Myeong-Je Cho
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Method of preparation of high quality soy cultured products
- Patent number 7,108,881
- Issue date Sep 19, 2006
- Kraft Foods Holdings, Inc.
- Ahmad Akashe
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of deflavoring whey protein
- Patent number 7,094,439
- Issue date Aug 22, 2006
- Kraft Foods Holdings, Inc.
- Ahmad Akashe
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
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 deflavoring soy-derived materials
- Patent number 7,045,163
- Issue date May 16, 2006
- Kraft Foods Holdings, Inc.
- Ahmad Akashe
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of deflavoring soy-derived materials for use in beverages
- Patent number 7,037,547
- Issue date May 2, 2006
- Kraft Foods Holdings, Inc.
- Ahmad Akashe
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
CEREAL FLOUR BASED DOUGH
- Publication number 20240334942
- Publication date Oct 10, 2024
- DSM IP Assets B. V.
- Paulien Catharina Maria STELTENPOOL
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20240318127
- Publication date Sep 26, 2024
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20240309312
- Publication date Sep 19, 2024
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPI...
- Publication number 20240225017
- Publication date Jul 11, 2024
- Cella Farms Inc
- Baljit GHOTRA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EGG SUBSTITUTE MIXTURE
- Publication number 20240188608
- Publication date Jun 13, 2024
- ZERO EGG LTD.
- Amiel DAVID
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHODS OF USING PROTEIN INGREDIENTS TO MAKE DOUGHS, BAKED PRODUCTS...
- Publication number 20240172785
- Publication date May 30, 2024
- Cella Farms Inc
- Baljit GHOTRA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20240130411
- Publication date Apr 25, 2024
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPI...
- Publication number 20240130378
- Publication date Apr 25, 2024
- Cella Farms Inc
- Baljit GHOTRA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20240041084
- Publication date Feb 8, 2024
- The Fynder Group, Inc.
- Richard Eugene Macur
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20240023588
- Publication date Jan 25, 2024
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20240023587
- Publication date Jan 25, 2024
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20240023586
- Publication date Jan 25, 2024
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20230389590
- Publication date Dec 7, 2023
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20230345988
- Publication date Nov 2, 2023
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Compri...
- Publication number 20230276811
- Publication date Sep 7, 2023
- NOVOZYMES A/S
- Lisbeth Kalum
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
High Protein Food Article
- Publication number 20230089677
- Publication date Mar 23, 2023
- GENERAL MILLS, INC.
- Aaron Rolla Amdor
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF
- Publication number 20230053775
- Publication date Feb 23, 2023
- Kellogg Company
- Carol SAADE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Soft Baked Snack and Methods of Making
- Publication number 20230039695
- Publication date Feb 9, 2023
- GENERAL MILLS, INC.
- Jessica Chatziyakoumis
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20230014587
- Publication date Jan 19, 2023
- The Fynder Group, Inc.
- Richard Eugene Macur
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
CRUNCHY SNACK FOOD PRODUCT
- Publication number 20220279801
- Publication date Sep 8, 2022
- SOCIETE DES PRODUITS NESTLE S.A.
- ADAM BURBIDGE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20220202053
- Publication date Jun 30, 2022
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
HIGH PROTEIN FROZEN FOOD PRODUCT AND METHOD
- Publication number 20220104504
- Publication date Apr 7, 2022
- Kellogg Company
- Allen McGee
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20210267245
- Publication date Sep 2, 2021
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Materials Comprising Filamentous Fungal Particles and Membrane...
- Publication number 20210267244
- Publication date Sep 2, 2021
- The Fynder Group, Inc.
- Richard Eugene Macur
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EGG SUBSTITUTE MIXTURE
- Publication number 20210219581
- Publication date Jul 22, 2021
- ZERO EGG LTD.
- Amiel DAVID
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR MANUFACTURING MODIFIED GLUTEN
- Publication number 20210195904
- Publication date Jul 1, 2021
- MITSUBISHI CORPORATION LIFE SCIENCES LIMITED
- Keisuke TAKAHASHI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
WELL-TOLERATED FLOUR COMPOSITION
- Publication number 20200214301
- Publication date Jul 9, 2020
- ERNST BÖCKER GMBH & CO. KG
- Georg Böcker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR MANUFACTURING MODIFIED GLUTEN
- Publication number 20190297900
- Publication date Oct 3, 2019
- MC FOOD SPECIALTIES INC.
- Keisuke TAKAHASI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Low carbohydrate high protein pizza base
- Publication number 20190297901
- Publication date Oct 3, 2019
- Anilkumar Ramanbhai Patel
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Methods of Making Vegetarian Snack Food Products
- Publication number 20190246653
- Publication date Aug 15, 2019
- FRITO-LAY NORTH AMERICA, INC.
- Charlene Gladden
- A21 - BAKING EDIBLE DOUGHS

with modified protein content

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Method of manufacture and composition of dough including protein

Food materials comprising filamentous fungal particles and membrane...

Food materials comprising filamentous fungal particles and membrane...

Food materials comprising filamentous fungal particles and membrane...

Food materials comprising filamentous fungal particles and membrane...

Protein-rich food product and method of making a protein-rich food...

Food materials comprising filamentous fungal particles and membrane...

Food materials comprising filamentous fungal particles and membrane...

Food materials comprising filamentous fungal particles and membrane...

Method of manufacture and composition of dough including protein

Food materials comprising filamentous fungal particles and membrane...

pH adjusted pulse protein product

Method of producing protein chip infused with meat

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

Methods of separating fat from non-soy plant materials and composit...

Method for producing protein compositions of low solubility, compos...

Protein-rich food product and method of making a protein-rich food...

Plant-based egg substitute compositions

Plant-based egg substitute compositions

Edible nutritive composite

High protein and high fiber food products

Enzymatic process to produce highly functional soy protein from cru...

High protein and high fiber food products

Pressure molded proteinaceous wafers, ingredient inclusions, cookie...

Transgenic plants with elevated thioredoxin levels

Method of preparation of high quality soy cultured products

Method of deflavoring whey protein

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

Method of deflavoring soy-derived materials

Method of deflavoring soy-derived materials for use in beverages

Patents Applicationslast 30 patents

CEREAL FLOUR BASED DOUGH

Food Materials Comprising Filamentous Fungal Particles and Membrane...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPI...

EGG SUBSTITUTE MIXTURE

METHODS OF USING PROTEIN INGREDIENTS TO MAKE DOUGHS, BAKED PRODUCTS...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPI...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Compri...

High Protein Food Article

HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF

Soft Baked Snack and Methods of Making

Food Materials Comprising Filamentous Fungal Particles and Membrane...

CRUNCHY SNACK FOOD PRODUCT

Food Materials Comprising Filamentous Fungal Particles and Membrane...

HIGH PROTEIN FROZEN FOOD PRODUCT AND METHOD

Food Materials Comprising Filamentous Fungal Particles and Membrane...

Food Materials Comprising Filamentous Fungal Particles and Membrane...

EGG SUBSTITUTE MIXTURE

METHOD FOR MANUFACTURING MODIFIED GLUTEN

WELL-TOLERATED FLOUR COMPOSITION

METHOD FOR MANUFACTURING MODIFIED GLUTEN

Low carbohydrate high protein pizza base

Methods of Making Vegetarian Snack Food Products