James Patrick Langan

This inventor holds 14 USPTO granted patents and 26 published patent applications, plus 3 CIPO patents and 4 EPO patents. Top assignee: Mycotechnology, Inc.. Active years: 2015-2024.

USPTO Granted Patents = 14 (Patent Applications = 26)

% Patents Active = 100.0

CIPO Patents = 3 (Patent Applications = 4)

EPO Patents = 4 (Patent Applications = 13)

Average Co-Inventor Count = 3.4

ph-index = 6

Forward Citations = 114(Granted Patents)

Location History:

Denver, CO (US) (2015 - 2021)
Aurora, CO (US) (2021 - 2024)

Company Filing History:

14 out of 17

Mycotechnology, Inc.

patents

Years Active: 2015-2024

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14 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. 10231469 - Myceliated products and methods for making myceliated products from cacao and other agricultural substrates (2019-03-19),

10. 10010103 - Methods for the production and use of myceliated high protein food compositions (2018-07-03),

11. 9572364 - Methods for the production and use of mycelial liquid tissue culture (2017-02-21),

12. 9572363 - Methods for the production and use of mycelial liquid tissue culture (2017-02-21),

13. 9427008 - Method of myceliation of agricultural substates for producing functional foods and nutraceuticals (2016-08-30),

14. 9068171 - Method for myceliating coffee (2015-06-30),

Title: Innovations by James Patrick Langan in Myceliated Food Products

Introduction

James Patrick Langan, an accomplished inventor based in Denver, Colorado, holds an impressive portfolio of 14 patents. His groundbreaking work focuses on the production and use of myceliated high-protein food compositions, demonstrating a commitment to advancing food technology and sustainability.

Latest Patents

Langan's latest patents detail innovative methods for creating high-protein food products using mycelium. One of his patents discloses a method to prepare a myceliated high-protein food product by culturing fungi in aqueous media enriched with plant protein, such as pea, rice, and chickpea. This method allows for the harvesting of a product that can be dried or concentrated, with the potential to modulate its taste and aroma, reducing undesirable flavors while enhancing more appealing notes like umami and savory profiles.

Another patent seeks to improve cacao bean treatment by creating myceliated products. This method includes inoculating prepared cacao beans with a fungal component to culture and produce a myceliated product that has significantly reduced levels of undesirable taste components, alongside increased beneficial compounds such as proteins and polysaccharides.

Career Highlights

James Patrick Langan showcases a remarkable career marked by his inventive contributions in the food technology sector. His 14 patents reflect his innovative approach and dedication to enhancing the quality and sustainability of food products.

Collaborations

Throughout his career, Langan has collaborated with notable coworkers in the field, including Brooks John Kelly and Huntington Davis. Their teamwork emphasizes the importance of collaboration in driving forward innovative solutions in food technology.

Conclusion

James Patrick Langan’s contributions to the field of myceliated food products exemplify a significant advancement in the intersection of food science and innovation. His work not only addresses the need for high-protein food options but also emphasizes the importance of flavor enhancement, potentially transforming dietary options on a global scale.