Brooks John Kelly

This inventor holds 17 USPTO granted patents and 18 published patent applications, plus 2 CIPO patents and 4 EPO patents. Top assignees: Mycotechnology, Inc., Brooks Kelly Research, LLC, Rise Life Sciences Corp.. Active years: 2014-2024.

USPTO Granted Patents = 17 (Patent Applications = 18)

% Patents Active = 82.4

CIPO Patents = 2 (Patent Applications = 1)

EPO Patents = 4 (Patent Applications = 8)

Average Co-Inventor Count = 2.4

ph-index = 8

Forward Citations = 160(Granted Patents)

Location History:

Longmont, CO (US) (2014)
Boulder, CO (US) (2017 - 2019)
Denver, CO (US) (2015 - 2021)
Aurora, CO (US) (2021 - 2024)

Company Filing History:

Brooks Kelly Research, LLC

patents

1 out of 1

Rise Life Sciences Corp.

patent

Years Active: 2014-2024

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17 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 12120987 - Methods for the production and use of myceliated high protein food compositions (2024-10-22),

2. 11992025 - Myceliated products and methods for making myceliated products from cacao and other agricultural substrates (2024-05-28),

3. 11950607 - Myceliated vegetable protein and food compositions comprising same (2024-04-09),

4. 11343978 - Methods for the production and use of myceliated high protein food compositions (2022-05-31),

5. 11166477 - Myceliated vegetable protein and food compositions comprising same (2021-11-09),

6. 10980257 - Methods for lowering gluten content using fungal cultures (2021-04-20),

7. 10806101 - Methods for the production and use of myceliated high protein food compositions (2020-10-20),

8. 10709157 - Methods for the production and use of mycelial liquid tissue culture (2020-07-14),

9. 10617733 - Orally consumable cannabinoid composition including lecithin (2020-04-14),

10. 10231469 - Myceliated products and methods for making myceliated products from cacao and other agricultural substrates (2019-03-19),

11. 10010103 - Methods for the production and use of myceliated high protein food compositions (2018-07-03),

12. 9603887 - Cannabinoid composition including a cytochrome p450 enzyme inhibitor (2017-03-28),

13. 9572364 - Methods for the production and use of mycelial liquid tissue culture (2017-02-21),

14. 9572363 - Methods for the production and use of mycelial liquid tissue culture (2017-02-21),

15. 9427008 - Method of myceliation of agricultural substates for producing functional foods and nutraceuticals (2016-08-30),

Title: Innovator Brooks John Kelly: Pioneering Myceliated Food Products

Introduction

Brooks John Kelly, a distinguished inventor based in Denver, Colorado, has made significant contributions to the field of food technology. With a remarkable portfolio of 17 patents, his innovations primarily focus on the development and enhancement of myceliated food products, offering exciting alternatives in protein-rich food compositions.

Latest Patents

Among his latest advancements, Kelly has developed methods for producing myceliated high-protein food compositions. This groundbreaking technique involves culturing fungi in an aqueous medium containing high levels of plant protein, such as pea, rice, and chickpea. The resultant myceliated food product can be harvested through drying or concentrating, allowing for modulation of taste and aroma, enhancing desirable flavors while reducing undesirable ones. His other innovative patent addresses myceliated products derived from cacao and other agricultural substrates, improving the taste profiles by lowering levels of harmful compounds and boosting beneficial components.

Career Highlights

Throughout his career, Brooks John Kelly has been associated with prominent companies including Mycotechnology, Inc. and Brooks Kelly Research, LLC. His work in these organizations has propelled advancements in the use of fungi in food science, highlighting his role as a leading figure in this emerging field.

Collaborations

Working alongside talented individuals like James Patrick Langan and Huntington Davis, Kelly has fostered collaborative efforts that enhance the research and development of myceliated products. These partnerships exemplify the shared vision of innovation and improvement in sustainable food sources.

Conclusion

Brooks John Kelly continues to push the boundaries of culinary innovation with his pioneering work in myceliated food products. His contributions not only advance food technology but also promote sustainability and health through alternative protein sources. As the food industry evolves, innovations like those of Kelly are vital for addressing the growing demands for nutritious and environmentally friendly food options.