Company Filing History:
Years Active: 1976
Title: The Innovative Contributions of Bernard M. Payne
Introduction
Bernard M. Payne is a notable inventor based in St. Charles, MO (US). He has made significant contributions to the field of food technology, particularly in the development of protein food products. With a total of 2 patents to his name, his work focuses on creating meat alternatives that are both palatable and nutritionally balanced.
Latest Patents
One of Bernard's latest patents is for a protein food product and method of making it. This innovative product features a porous expanded structure that mimics the texture and organoleptic properties of meat. The process involves forming a mixture of vegetable protein and a meat source, followed by extrusion to create a product that combines the advantages of both plant and animal proteins. Another significant patent is for a canned expanded protein lattice food product. This nutritionally balanced animal food composition contains about 75% moisture and incorporates expanded soybean fiber chunks to simulate natural meat. The process for producing this food composition includes grinding raw animal meat, mixing it with soybean fiber, and cooking the mixture to achieve a meat-like taste and consistency.
Career Highlights
Bernard M. Payne is associated with Ralston Purina Company, where he has contributed to the advancement of animal nutrition through his innovative food products. His work has not only enhanced the quality of pet food but has also provided economic and functional advantages in the industry.
Collaborations
Throughout his career, Bernard has collaborated with notable coworkers such as John R. Cloute and Edward A. Johnson. These partnerships have played a crucial role in the development and refinement of his patented technologies.
Conclusion
Bernard M. Payne's contributions to food technology exemplify the innovative spirit of inventors in the field. His patents reflect a commitment to improving nutritional options for both humans and animals, showcasing the potential of combining plant and animal proteins.