Patents by Inventor Bernard Lahousse

Bernard Lahousse 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).

  • Method of Preparing a Vegan Cheese
    Publication number: 20210106018
    Abstract: The present invention discloses a method for preparation of a vegan cheese. The method includes obtaining a non-dairy milk and/or emulsion. The method further includes curdling the non-dairy milk/emulsion using at least one plant-origin rennet to form a curd. Thereafter, the curd is ripened to obtain the vegan cheese. Optionally, the method further includes a step of processing the curd before ripening the curd.
    Type: Application
    Filed: February 26, 2018
    Publication date: April 15, 2021
    Inventors: Emmanuel Emylyanus Iruthayathasan, Bernard Lahousse
  • METHOD AND SYSTEM FOR SUBSTITUTING A FOOD OR DRINK OR ONE OR MORE INGREDIENTS THEREOF
    Publication number: 20200311056
    Abstract: Disclosed herein are methods and systems for substituting an existing ingredient or dish with alternative ingredients and dishes for food and drinks. In particular, the substitution of ingredient or dish is achieved based on sensory properties of an ingredient or dish such as taste, aroma, texture and etc. Also disclosed herein are computer-implemented methods and systems for performing the ingredient or dish substitution.
    Type: Application
    Filed: October 1, 2019
    Publication date: October 1, 2020
    Inventors: Dries ROBBERECHTS, Bernard LAHOUSSE, Peter COUCQUYT, Johan LANGENBICK, Hendrik D'OOSTERLINCK
  • METHOD AND SYSTEM FOR CREATING A FOOD OR DRINK RECIPE
    Publication number: 20190286284
    Abstract: Disclosed herein are methods for creating a food or drink recipe and systems for implementing the same. Ingredients in the food or drink recipe are combined to create a desired characteristic of the end food or drink product. Some or all of the ingredients can be subject to one or more methods of preparation. The ingredients are selected based on compatibility between pairs of ingredients.
    Type: Application
    Filed: October 19, 2018
    Publication date: September 19, 2019
    Inventors: Dries ROBBERECHTS, Bernard LAHOUSSE, Peter COUCQUYT, Johan LANGENBICK
  • Method and system for creating a food or drink recipe
    Patent number: 10162481
    Abstract: Disclosed herein are methods for creating a food or drink recipe and systems for implementing the same. Ingredients in the food or drink recipe are combined to create a desired characteristic of the end food or drink product. Some or all of the ingredients can be subject to one or more methods of preparation. The ingredients are selected based on compatibility between pairs of ingredients.
    Type: Grant
    Filed: January 27, 2014
    Date of Patent: December 25, 2018
    Assignee: FOODPAIRING NV
    Inventors: Dries Robberechts, Bernard Lahousse, Peter Coucquyt, Johan Langenbick
  • METHOD AND SYSTEM FOR SUBSTITUTING A FOOD OR DRINK OR ONE OR MORE INGREDIENTS THEREOF
    Publication number: 20150220592
    Abstract: Disclosed herein are methods and systems for substituting an existing ingredient or dish with alternative ingredients and dishes for food and drinks. In particular, the substitution of ingredient or dish is achieved based on sensory properties of an ingredient or dish such as taste, aroma, texture and etc. Also disclosed herein are computer-implemented methods and systems for performing the ingredient or dish substitution.
    Type: Application
    Filed: January 27, 2015
    Publication date: August 6, 2015
    Inventors: Dries ROBBERECHTS, Bernard LAHOUSSE, Peter COUCQUYT, Johan LANGENBICK, Hendrik D'OOSTERLINCK
  • METHOD AND SYSTEM FOR CREATING A FOOD OR DRINK RECIPE
    Publication number: 20150212661
    Abstract: Disclosed herein are methods for creating a food or drink recipe and systems for implementing the same. Ingredients in the food or drink recipe are combined to create a desired characteristic of the end food or drink product. Some or all of the ingredients can be subject to one or more methods of preparation. The ingredients are selected based on compatibility between pairs of ingredients.
    Type: Application
    Filed: January 27, 2014
    Publication date: July 30, 2015
    Applicant: FOODPAIRING NV
    Inventors: Dries ROBBERECHTS, Bernard LAHOUSSE, Peter COUCQUYT, Johan LANGENBICK
  • A METHOD FOR ALTERING THE FLAVOR OF A FOOD PRODUCT
    Publication number: 20120308625
    Abstract: A method for altering the flavor of a food product by impregnating a substance into a food product by exposing the food product to a pressure from 1000 to 6000 bar together with a solid compound containing the substance. The method further includes extracting the substance from the solid compound simultaneously with the step of impregnating.
    Type: Application
    Filed: February 7, 2011
    Publication date: December 6, 2012
    Applicant: SENSE FOR TASTE
    Inventor: Bernard Lahousse