Patents by Inventor Augustus H. PATTILLO

Augustus H. PATTILLO has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
    Patent number: 11478006
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Grant
    Filed: December 23, 2021
    Date of Patent: October 25, 2022
    Assignee: THE BETTER MEAT CO.
    Inventor: Augustus H. Pattillo
  • Enhanced Aerobic Fermentation Methods for Producing Edible Fungal Mycelium Blended Meats and Meat Analogue Compositions
    Publication number: 20220330593
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Application
    Filed: May 9, 2022
    Publication date: October 20, 2022
    Inventors: Augustus H. Pattillo, Moran Farhi, Katherine Ruwe
  • Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
    Patent number: 11470871
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Grant
    Filed: September 27, 2019
    Date of Patent: October 18, 2022
    Assignee: THE BETTER MEAT CO.
    Inventor: Augustus H. Pattillo
  • Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
    Patent number: 11432574
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Grant
    Filed: December 23, 2021
    Date of Patent: September 6, 2022
    Assignee: THE BETTER MEAT CO.
    Inventor: Augustus H. Pattillo
  • ENHANCED AEROBIC FERMENTATION METHODS FOR PRODUCING EDIBLE FUNGAL MYCELIUM BLENDED MEATS AND MEAT ANALOGUE COMPOSITIONS
    Publication number: 20220117282
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Application
    Filed: December 23, 2021
    Publication date: April 21, 2022
    Inventor: Augustus H. Pattillo
  • ENHANCED AEROBIC FERMENTATION METHODS FOR PRODUCING EDIBLE FUNGAL MYCELIUM BLENDED MEATS AND MEAT ANALOGUE COMPOSITIONS
    Publication number: 20220117276
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Application
    Filed: December 23, 2021
    Publication date: April 21, 2022
    Inventor: Augustus H. Pattillo
  • ENHANCED AEROBIC FERMENTATION METHODS FOR PRODUCING EDIBLE FUNGAL MYCELIUM BLENDED MEATS AND MEAT ANALOGUE COMPOSITIONS
    Publication number: 20220000159
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Application
    Filed: July 9, 2021
    Publication date: January 6, 2022
    Inventor: Augustus H. Pattillo
  • Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
    Patent number: 11058137
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Grant
    Filed: September 20, 2019
    Date of Patent: July 13, 2021
    Assignee: THE BETTER MEAT CO.
    Inventor: Augustus H. Pattillo
  • ENHANCED AEROBIC FERMENTATION METHODS FOR PRODUCING EDIBLE FUNGAL MYCELIUM BLENDED MEATS AND MEAT ANALOGUE COMPOSITIONS
    Publication number: 20200093155
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Application
    Filed: September 27, 2019
    Publication date: March 26, 2020
    Inventor: Augustus H. PATTILLO
  • ENHANCED AEROBIC FERMENTATION METHODS FOR PRODUCING EDIBLE FUNGAL MYCELIUM BLENDED MEATS AND MEAT ANALOGUE COMPOSITIONS
    Publication number: 20200093167
    Abstract: 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 shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.
    Type: Application
    Filed: September 20, 2019
    Publication date: March 26, 2020
    Inventor: Augustus H. PATTILLO