Patents by Inventor Christophe Daval

Christophe Daval 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).

  • FERMENTED BEVERAGES AND PROCESSES OF PREPARING THE SAME
    Publication number: 20240032568
    Abstract: The present invention relates to fermented beverages and methods of making the same.
    Type: Application
    Filed: December 3, 2021
    Publication date: February 1, 2024
    Inventors: Fabien BOUARD, Kari TRONSMO, Jean-marc PHILIPPE, Pascal CREPEL, Christophe DAVAL, Laurent MARCHAL, Philippe TEISSIER, Francois COLOMBAN
  • ACETOBACTER FOR USE IN PREPARATION OF FERMENTED PRODUCTS
    Publication number: 20240023591
    Abstract: The present invention relates to a novel strain of Acetobacter malorum, compositions comprising said strain and to methods for the preparation of such compositions.
    Type: Application
    Filed: December 3, 2021
    Publication date: January 25, 2024
    Inventors: Laurent MARCHAL, Peggy GARAULT, Marie-Christine DEGIVRY, Christophe DAVAL
  • METHODS FOR THE PREPARATION OF FERMENTED PRODUCTS COMPRISING BIFIDOBACTERIA
    Publication number: 20190082705
    Abstract: The present invention provides methods for the preparation of fermented food products comprising Bifidobacteria comprising the use of manganese. The present invention further provides products prepared by means of such a method as well as inoculums of use in such methods.
    Type: Application
    Filed: July 31, 2015
    Publication date: March 21, 2019
    Inventors: Laurent MARCHAL, Christophe DAVAL
  • Synergistic fermentation of and subsp
    Patent number: 10123547
    Abstract: The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.
    Type: Grant
    Filed: May 11, 2011
    Date of Patent: November 13, 2018
    Assignee: Compagnie Gervais Danone
    Inventors: Christophe Daval, François Debru, Damien Lavergne
  • Powder of fermented milk or of yogurt with a high density of lactic ferments
    Patent number: 9131703
    Abstract: The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.
    Type: Grant
    Filed: January 8, 2007
    Date of Patent: September 15, 2015
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Laurent Marchal, Pierre Aymard, Yvo Geysels, Christophe Daval, Pierre Jessenne, Francis Lecroix
  • Synergistic Fermentation of Lactobacillus Rhamnosus and Lactobacillus Paracasei Subsp Paracasei
    Publication number: 20130202738
    Abstract: The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.
    Type: Application
    Filed: May 11, 2011
    Publication date: August 8, 2013
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Christophe Daval, François Debru, Damien Lavergne
  • POWDER OF FERMENTED MILK OR OF YOGURT WITH A HIGH DENSITY OF LACTIC FERMENTS
    Publication number: 20090304864
    Abstract: The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.
    Type: Application
    Filed: January 8, 2007
    Publication date: December 10, 2009
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Laurent Marchal, Pierre Aymard, Yvo Geysels, Christophe Daval, Pierre Jessenne, Francis Lecroix
  • Method for Making a Liquid Concentrate of Food-Grade Acclimated and Viable Bacteria
    Publication number: 20080038406
    Abstract: A method for making a liquid concentrate of food-grade acclimated and viable bacteria, preferably but not exclusively lactic acid bacteria.
    Type: Application
    Filed: February 28, 2005
    Publication date: February 14, 2008
    Inventors: Luc Terragno, Guillaume Catonnet, Pascal Regulier, Christophe Daval, Philippe Teissier, Jean-Yves Barbeau
  • Liquid Concentrate Of Bacteria That Are Adapted And Fit For Alimentary Use
    Publication number: 20080026102
    Abstract: The invention relates to a liquid concentrate of bacteria that are adapted and fit for alimentary use. In a preferred but not limited manner, the bacteria produced are lactic bacteria.
    Type: Application
    Filed: February 28, 2005
    Publication date: January 31, 2008
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Luc Terragno, Guillaume Catonnet, Pascal Regulier, Christophe Daval, Philippe Teissier, Jean-Yves Barbeau