Location History:
- Forsyth, IL (US) (1999)
- Bridgewater, NJ (US) (2012)
- Carmel, IN (US) (2004 - 2016)
Company Filing History:
4 out of 14 
3 out of 682 
3 out of 69 
Years Active: 1999-2016
Title: Innovator Profile: Barry J. Nagle
Introduction: Barry J. Nagle, an inventive mind based in Carmel, IN, has made significant contributions to the field of starch processing and dietary fiber through his inventive works. With a total of 11 patents to his name, Nagle's work continues to impact both the food industry and health through innovative approaches to starch production.
Latest Patents: Among Barry J. Nagle's notable patents, his latest include advancements in high TDF starch production and high-temperature processes for steeping grain. One patent focuses on a starch that comprises more than 70% by weight of total dietary fiber, as determined by the AOAC 991.43 test method, emphasizing that the starch has not undergone any chemical modification. Additionally, he holds a patent on a method that involves steeping high amylose corn kernels at temperatures ranging from 71°C to 93°C for a period of 24 to 72 hours, followed by conventional wet milling to recover starch with 33% to 45% (w/w) total dietary fiber content, and again, without any chemical modifications.
Career Highlights: Throughout his career, Barry J. Nagle has worked with reputable companies that have allowed him to develop and apply his unique insights into starch processing. Notable among these are Brunob II B.V. and National Starch and Chemical Investment Holding Corporation, where he engaged in projects that have helped push the boundaries of food technology.
Collaborations: In the course of his professional journey, Nagle has collaborated with talented individuals such as Joseph L. Emling and Brad Ostrander. These partnerships have likely played a pivotal role in enhancing his innovative approaches and successful patent applications related to starch and dietary fiber processing.
Conclusion: Barry J. Nagle stands out as a prominent inventor in the field of food science, particularly with his innovative patents surrounding high TDF starch and the methods for processing grains. His collaborative spirit and experience in esteemed companies underscore his dedication to innovation that holds significant benefits for health and nutrition. Nagle's work continues to resonate within the industry, marking him as an influential figure in the realm of dietary innovations.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.