Angela Clark

Title: Angela Clark - Innovator in High-Protein Food Composition

Introduction

Angela Clark is a notable inventor based in Bellevue, MI (US). She has made significant contributions to the field of food science, particularly in the development of high-protein food products. Her innovative approach has led to the creation of a unique powdered food composition that caters to health-conscious consumers.

Latest Patents

Angela holds 1 patent for her invention titled "High Protein Powder Mix." This patent describes a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food. The product is designed to deliver the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. The composition includes a synergistic combination of two or three distinct whey protein powders, making it a versatile option for various dietary needs.

Career Highlights

Angela is currently employed at Kellogg Company, where she continues to innovate in the food industry. Her work focuses on developing products that meet the growing demand for nutritious and convenient food options. Angela's expertise in food composition has positioned her as a valuable asset to her team.

Collaborations

Angela collaborates with talented coworkers, including Matthew Nakashima and Natalie Ja LaRue. Together, they work on projects that aim to enhance the nutritional profile of food products while maintaining great taste and texture.

Conclusion

Angela Clark's contributions to the field of food innovation, particularly through her high-protein powder mix, highlight her commitment to improving dietary options for consumers. Her work at Kellogg Company and collaborations with her colleagues further emphasize her role as a leading inventor in the food industry.