Patents by Inventor Brad Justice
Brad Justice 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).
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Publication number: 20200375198Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: ApplicationFiled: August 18, 2020Publication date: December 3, 2020Inventors: Brad Justice, Richard C. Peet
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Patent number: 10785982Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: GrantFiled: October 5, 2016Date of Patent: September 29, 2020Assignee: Philip Morris Products S.A.Inventors: Brad Justice, Richard C. Peet
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Patent number: 10561150Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: GrantFiled: February 22, 2018Date of Patent: February 18, 2020Assignee: BLUE PRAIRIE BRANDS, INC.Inventors: Richard C. Peet, Brad Justice
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Publication number: 20180177201Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: ApplicationFiled: February 22, 2018Publication date: June 28, 2018Applicant: Blue Prairie Brands, Inc.Inventors: Richard C. Peet, Brad Justice
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Patent number: 9901102Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: GrantFiled: March 23, 2017Date of Patent: February 27, 2018Assignee: BLUE PRAIRIE BRANDS, INC.Inventors: Richard C. Peet, Brad Justice
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Patent number: 9700070Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: GrantFiled: October 5, 2015Date of Patent: July 11, 2017Assignee: BLUE PRAIRIE BRANDS, INC.Inventors: Richard C. Peet, Brad Justice
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Patent number: 9701934Abstract: A culture vessel and a method of growing cells in a culture vessel. The culture vessel includes a container and a plurality of agitators. The container receives a medium and cells. The plurality of agitators is positioned to contact the medium when received in the container and configured to promote suspension of the cells in the medium upon oscillation of the agitators. The agitators are at least one of coupled to and formed integrally with the container such that there is no relative movement therebetween. The method includes receiving a medium and cells in a container and oscillating the medium such that the cells traverse along a longitudinal direction of the container.Type: GrantFiled: January 21, 2011Date of Patent: July 11, 2017Assignee: GLOBAL CELL SOLUTIONS, LLCInventors: Brad Justice, Paul Iazzetti
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Publication number: 20170188590Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: ApplicationFiled: March 23, 2017Publication date: July 6, 2017Applicant: Blue Prairie Brands, Inc.Inventors: RICHARD C. PEET, Brad Justice
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Publication number: 20170094979Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: ApplicationFiled: October 5, 2016Publication date: April 6, 2017Applicant: Blue Prairie Brands LLCInventors: Brad Justice, Richard C. Peet
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Publication number: 20160095337Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.Type: ApplicationFiled: October 5, 2015Publication date: April 7, 2016Applicant: Blue Prairie Brands LLCInventors: Richard C. Peet, Brad Justice
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Publication number: 20130059376Abstract: A culture vessel and a method of growing cells in a culture vessel. The culture vessel includes a container and a plurality of agitators. The container receives a medium and cells. The plurality of agitators is positioned to contact the medium when received in the container and configured to promote suspension of the cells in the medium upon oscillation of the agitators. The agitators are at least one of coupled to and formed integrally with the container such that there is no relative movement there-between. The method includes receiving a medium and cells in a container and oscillating the medium such that the cells traverse along a longitudinal direction of the container.Type: ApplicationFiled: January 21, 2011Publication date: March 7, 2013Inventors: Brad Justice, Paul Iazzetti