Company Filing History:
Years Active: 2019
Title: The Innovative Contributions of Anne-Cecile Agnes Lebleu
Introduction
Anne-Cecile Agnes Lebleu is a notable inventor based in Beauvais, France. She has made significant contributions to the field of frozen confectionary products. Her innovative approach combines health and indulgence, catering to modern dietary preferences.
Latest Patents
Anne-Cecile holds a patent for her invention titled "Frozen confectionary products comprising hydrolyzed whole grain." This patent describes a frozen confectionary product that includes up to 20% weight fat, up to 25% milk solids non-fat, between 5 to 40% weight sweetening agent, and up to 3% of stabilizer and/or emulsifier. Notably, her invention incorporates a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which does not exhibit hydrolytic activity towards dietary fibers when in the active state.
Career Highlights
Anne-Cecile is associated with Société des Produits Nestlé S.A., where she continues to innovate in the food industry. Her work focuses on creating healthier dessert options that do not compromise on taste.
Collaborations
She collaborates with talented colleagues, including Christelle Schaffer-Lequart and Olivier Yves Roger, who contribute to her projects and enhance the innovation process.
Conclusion
Anne-Cecile Agnes Lebleu's work exemplifies the intersection of health and indulgence in the food industry. Her innovative patent reflects her commitment to improving frozen confectionary products, making them more appealing and nutritious for consumers.