Charles R Frey

Title: **Innovative Inventions of Charles R. Frey**

Introduction

Charles R. Frey, an inventor based in Waunakee, Wisconsin, has made significant contributions to the food industry through his innovative ideas. Holding one patent, he has demonstrated his ability to merge creativity with practical applications, impacting food products in exciting ways.

Latest Patents

Frey's sole patent focuses on "Composite particles imparting sequential changes in food products and methods of making same." This patent describes a unique method involving composite particles designed to create entertaining optical and organoleptic effects when introduced to an aqueous environment. The composite particles are structured with at least two layers, which provide multiple sequential enhancements to food products, such as variations in color and flavor. Notably, this innovation lends itself to applications like powdered beverage mixes that offer gradual changes in taste and appearance, enhancing the consumer experience.

Career Highlights

Charles R. Frey is associated with Kraft Foods Holdings, Inc., where he applies his inventive skills in a corporate environment. His work demonstrates a commitment to advancing food science and innovation, showcasing how unique formulations can enhance everyday food products.

Collaborations

Throughout his career, Frey has collaborated with talented individuals such as Cathy Jean Ludwig and Anilkumar Ganapati Gaonkar. These partnerships have likely enriched his innovative processes, enabling the creation of groundbreaking food technologies that appeal to consumers.

Conclusion

Charles R. Frey's contributions to the food invention landscape highlight the importance of innovation in enhancing the sensory experiences associated with food. With his patent, he has paved the way for new possibilities in food product development, showcasing the power of creative thinking in the food industry. His career at Kraft Foods and collaborations with fellow innovators further emphasize the collaborative nature of invention and its potential to transform how we perceive and enjoy food.