This inventor holds 2 USPTO granted patents and 1 published patent application, plus 3 CIPO patents and 1 EPO patent. Top assignees: Burcon Nutrascience (Mb) Corp., Other. Active years: 2016-2019.
Company Filing History:
1 out of 75 
1 out of 834,411 Years Active: 2016-2019
Title: **Inventor Profile: Curtis D. Hayden**
Introduction
Curtis D. Hayden is an innovative inventor based in Winnipeg, Canada. With a focus on enhancing food technology, he has made significant contributions to the development of soy protein products. His inventive journey has led to the acquisition of two patents, showcasing his dedication to improving nutritional options.
Latest Patents
Curtis D. Hayden's latest patents revolve around the concept of pH-adjusted soy protein isolates. These products exhibit a natural pH of about 6 and possess a non-beany flavor, which enhances their culinary appeal. The patented process ensures that the soy protein is completely soluble in aqueous media at a pH of less than about 4.4, while also being heat stable within this pH range. This innovation allows for the creation of concentrated soy protein solutions, significantly benefiting food formulation.
Career Highlights
Throughout his career, Curtis has worked with Burcon Nutrascience Corp., a company renowned for its advancements in plant protein extraction and processing. His work in this field has not only expanded the market for soy products but has also contributed to healthier dietary options available to consumers.
Collaborations
Curtis D. Hayden has collaborated with notable professionals in his field, including Brent Everett Green and Sarah Medina. These partnerships have been instrumental in fostering innovation and driving projects that aim to improve food sustainability and quality.
Conclusion
In summary, Curtis D. Hayden is a dedicated inventor whose work in pH-adjusted soy protein isolates highlights his commitment to advancing food technology. His innovative patents pave the way for improved nutritional products, showcasing the impact of his research and collaborations on the industry. As he continues to push the boundaries of food science, he remains a notable figure in the realm of innovations within the food technology sector.