Craig J Weitz

Title: The Innovative Contributions of Craig J Weitz

Introduction

Craig J Weitz is an accomplished inventor based in Dallas, TX (US). He has made significant contributions to the field of food technology, particularly in the development of protein-based snacks. His innovative approach has led to the creation of a unique method that enhances the nutritional value of snack foods.

Latest Patents

Craig J Weitz holds a patent for a "Method for developing a dairy protein cake." This method involves producing a shelf-stable protein-based pellet that can expand into a light, crispy snack cake while providing a good source of protein and calcium. The process includes making dough from tapioca and potato starches combined with a milk protein derivative, such as whey protein isolate, milk protein isolate, or calcium caseinate. The mixture is extruded, sliced, and dried in a series of dryers, resulting in a pellet with a moisture level of approximately 9-13% by weight. This pellet is further processed to create a puffed dairy protein snack product with a moisture level typically less than 2%.

Career Highlights

Craig is currently employed at Frito-Lay North America, Inc., where he continues to innovate in the snack food industry. His work focuses on enhancing the nutritional profile of snacks while maintaining their appeal to consumers.

Collaborations

Throughout his career, Craig has collaborated with notable colleagues, including Jonathan L Licker and Darrell Lee Taylor. These partnerships have contributed to the advancement of food technology and the development of new products.

Conclusion

Craig J Weitz's innovative methods and dedication to improving snack foods have made a significant impact in the industry. His patent for a dairy protein cake exemplifies his commitment to creating healthier snack options. His contributions continue to influence the field of food technology and inspire future innovations.