Patents by Inventor Daniel Sebastian Appel

Daniel Sebastian Appel 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).

  • Vegetable-based minced meat alternative
    Patent number: 9301539
    Abstract: A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.
    Type: Grant
    Filed: December 10, 2012
    Date of Patent: April 5, 2016
    Assignee: Nestec S.A.
    Inventors: Daniel Sebastian Appel, Andrea Graf, Sheldon Fernandes, Pieter Berends
  • VEGETABLE-BASED MINCED MEAT ALTERNATIVE
    Publication number: 20140342036
    Abstract: A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.
    Type: Application
    Filed: December 10, 2012
    Publication date: November 20, 2014
    Applicant: NESTEC S.A.
    Inventors: Daniel Sebastian Appel, Andrea Graf, Sheldon Femandes, Pieter Berends
  • Natural taste enhancing savoury base and a process for its preparation
    Patent number: 8790728
    Abstract: A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.
    Type: Grant
    Filed: March 23, 2010
    Date of Patent: July 29, 2014
    Assignee: Nestec S.A.
    Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab
  • NATURAL TASTE ENHANCING SAVOURY BASE AND A PROCESS FOR ITS PREPARATION
    Publication number: 20120315354
    Abstract: The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis and wherein said base is not purified.
    Type: Application
    Filed: March 23, 2010
    Publication date: December 13, 2012
    Applicant: NESTEC S.A.
    Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab