Company Filing History:
Years Active: 2014-2018
Title: **Beatrice Lado: Innovating Shelf-Stable Cooking Aids**
Introduction
Beatrice Lado, an inventive mind located in Saint Andre de Cubzac, France, has made significant contributions to the culinary world through her innovative patent work. With two patents to her name, Lado's inventions focus on enhancing cooking processes by utilizing natural ingredients.
Latest Patents
Among her most recent patents, Lado developed a shelf-stable cooking aid that utilizes a concentrated blend of natural components. This invention concerns a cooking aid comprising a reduced amount of natural MSG, IMP, and GMP (between 10 and 20% by weight) alongside natural food-derived acids and sugars. Furthermore, the product contains naturally derived macromolecules ranging from 20 to 45%.
In her other notable patent, Beatrice pioneered another version of a shelf-stable cooking aid with increased flavor potency. This innovation maintains the use of a reduced amount of MSG, IMP, and GMP, while also incorporating food-derived acids and sugars as well as macromolecules—all sourced from nature. Additionally, this cooking aid can include up to 80% of added MSG or ribotides, paving the way for flavorful yet health-conscious cooking solutions.
Career Highlights
Lado is currently associated with Nestec S.A., a leading player in the food industry. Her role in developing innovative cooking aids showcases her dedication to enhancing culinary experiences through research and technology. Her efforts reflect a strong commitment to creating products that balance flavor and natural ingredients for consumers worldwide.
Collaborations
Throughout her career, Beatrice has collaborated with esteemed colleagues, including Wen Sze Lien and Zhu Gao. These partnerships emphasize the importance of teamwork in innovation, allowing for diverse insights and expertise to streamline and enrich the invention process.
Conclusion
Beatrice Lado stands out as a prominent inventor in the realm of cooking aids. Her latest patents demonstrate her ability to merge culinary art with innovative science, leading to products that promise enhanced flavor while prioritizing natural ingredients. Her contributions are poised to make a lasting impact on the food industry, inspiring further advancements in cooking technology.