Company Filing History:
Years Active: 2016
Title: **Innovations of Carlos Jose Barroso: Pioneering Salt Formulations in Food Products**
Introduction
Carlos Jose Barroso, an inventive mind based in Dallas, TX, has made a significant impact in the food industry through his innovative approach to food product formulations. He is known for his dedication to improving the quality and safety of food through the development of new and enhanced formulations involving table salt.
Latest Patents
Barroso holds a patent for a food product containing a unique table salt formulation. This invention relates to dry food products that incorporate a table salt formulation characterized by a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts. Importantly, at least one type of particle consists of primary particles, where at least 50 wt % are measured to be between 5-5000 nanometers in diameter. His patent also details manufacturing methods for these food products, as well as specific table salt formulations and their methods of use.
Career Highlights
Carlos is currently employed by Frito-Lay Trading Company GmbH, where he channels his innovative spirit and expertise into the development of food products that meet the evolving demands of consumers. His work has contributed not only to the company's product line but also to broader advancements in food technology.
Collaborations
Throughout his career, Barroso has collaborated with notable coworkers, including Wendelin Jan Stark and Samuel Claude Halim. These partnerships exemplify the team-oriented atmosphere at Frito-Lay, where innovative thinking and collaboration drive progress in food product development.
Conclusion
Carlos Jose Barroso's contributions to food product innovation through his patent for a novel table salt formulation demonstrate his commitment to enhancing the quality and functionality of food products. His work at Frito-Lay Trading Company GmbH, combined with collaborative efforts with his colleagues, showcases the potential of inventive thinking in transforming the food industry for the better.