Company Filing History:
Years Active: 2004-2008
Title: Birgit Sievert: Innovator in Food Technology
Introduction
Birgit Sievert is a prominent inventor based in Epalinges, Switzerland. She has made significant contributions to the field of food technology, particularly in the development of products that cater to specific dietary needs. With a total of 2 patents, her work focuses on enhancing food products for better health outcomes.
Latest Patents
One of her latest patents is for a food product with high viscosity. This invention relates to food products that comprise, in percent by weight of dry matter, 0.5-5% of a viscous soluble fiber, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amounts of these constituents provide for a high viscosity, which is suitable for delaying glucose absorption or appearance in blood. This innovation is particularly beneficial for diabetic patients, as it helps maintain stable glucose levels while avoiding high peaks.
Another notable patent is the process of making a ready-to-eat food bar. This process involves manufacturing a food bar that includes agglomerated particles of one or more cereal bases, primarily composed of amylaceous materials and optionally milk solids. The agglomerated particles are coated with a binder that may include sugars, milk solids, humectants, or fat. This invention aims to create a convenient and nutritious food option for consumers.
Career Highlights
Birgit Sievert is currently associated with Nestec S.A., where she continues to innovate in the food industry. Her work has garnered attention for its focus on health and nutrition, making her a valuable asset to her company.
Collaborations
Throughout her career, Birgit has collaborated with notable colleagues, including Piere Wuersch and Olivier Ballevre. These partnerships have contributed to her success and the advancement of her inventions.
Conclusion
Birgit Sievert's contributions to food technology highlight her commitment to improving health through innovative products. Her patents reflect a deep understanding of dietary needs, particularly for individuals with specific health concerns. Her work continues to inspire advancements in the food industry.