Company Filing History:
Years Active: 2020-2024
Title: The Innovative Spirit of Catherine Davlin
Introduction
Catherine Davlin, based in Minneapolis, MN, is a noted inventor with a focus on creating high-protein food products. With four patents to her name, she has made significant contributions to the food industry, particularly in developing shelf-stable nut butter products that maintain quality and appeal.
Latest Patents
Two of Catherine's latest patents revolve around high-protein food formulations. The first patent describes a food that serves as a filling or topping for a shelf-stable snack, achieving a protein content of at least 25% by weight and a nut butter content of at least 50% by weight. This innovative product effectively retains a desirable eating experience similar to a stabilized nut butter spread while resisting melting and deformation during shipping, handling, and storage. The second patent details a similar concept, focusing on a shelf-stable nut butter-based spread, again boasting a protein content of a minimum of 25% by weight alongside a nut butter content of at least 50% by weight. This product also aims to deliver an eating experience akin to natural nut butter, despite its high protein formulation.
Career Highlights
Catherine is currently employed by General Mills, Inc., where she brings her inventive ideas to life in the realm of food technology. Her work reflects a commitment to enhancing nutritional value while ensuring that products remain enjoyable for consumers.
Collaborations
Throughout her career, Catherine has collaborated with talented professionals such as Jon Duke Seibold and Sara Rosene. These collaborations enable the pooling of ideas and expertise, fostering a creative environment that leads to successful innovations in food products.
Conclusion
Catherine Davlin stands out as an inventor who is shaping the future of the food industry with her innovative high-protein products. Through her patents and collaborations, she continues to contribute significantly to making nutritious and appealing food options more accessible to consumers. Her work exemplifies the intersection of health, convenience, and flavor in modern food science.