George C Rutt

Title: Innovations by George C Rutt in Sustainable Food Ingredients

Introduction

George C Rutt is an innovative inventor based in San Diego, CA. He has made significant contributions to the field of food technology, particularly in developing sustainable food ingredients. With a total of two patents to his name, Rutt is recognized for his work in utilizing biomass as a source of protein.

Latest Patents

Rutt's latest patents focus on creating protein-rich food ingredients derived from biomass. The first patent, titled "Protein rich food ingredient from biomass and methods of preparation," presents a method for obtaining a protein material from sustainable sources such as algal or microbial biomass. This invention emphasizes the nutritional benefits of the protein material while addressing the organoleptic properties that are often a concern with such sources. The second patent, "Protein rich food ingredient from biomass and methods of production," further explores the use of cellular biomass to produce high-quality protein ingredients that are both nutritious and palatable.

Career Highlights

George C Rutt is currently associated with Smallfood, Inc., where he continues to innovate in the field of sustainable food production. His work is pivotal in addressing the growing demand for alternative protein sources in the food industry.

Collaborations

Rutt collaborates with notable colleagues, including James H Flatt and Peter Domaille, who contribute to his research and development efforts.

Conclusion

George C Rutt's contributions to sustainable food ingredients through his innovative patents highlight the importance of utilizing biomass for nutritional purposes. His work not only advances food technology but also promotes sustainability in food production.