Daniel Brent Wilke

Title: Innovative Contributions of Daniel Brent Wilke in Food Technology

Introduction

Daniel Brent Wilke, a notable inventor based in Waunakee, Wisconsin, has made significant strides in the food industry with a focus on meat products. With a total of nine patents to his name, Wilke has developed ingenious methods and products that enhance the quality and production of bacon and other meat-based items.

Latest Patents

One of Wilke's latest patents is centered around "Bacon Products and Methods of Making Same." This invention introduces a bacon analogue or reconstructed bacon product composed of two key components: a first component comprising approximately 42% lean meat and about 58% fat, and a second component made up of at least 85% lean meat. The invention offers versatility in the ratio between the first and second components, ranging from about 35:65 to 65:35, with a total fat percentage set between 28% to 48%. Notably, it is designed to be free from alginate binders and emulsified meat. The method involves grinding the components to a size of 0.125 to 0.5 inches, followed by separate mixing and curing, and ultimately combining them to resemble a marbled slab akin to pork belly for slicing.

Another of his significant innovations involves a "Method for Controlling Ground Meat Flow Rates." This patent proposes a systematic approach for controlling the flow rate of meat input streams in product manufacturing. Utilizing a flow rate algorithm that adjusts based on pump speed (RPM) and a correction factor, the system is calibrated to maintain a precise flow rate. This ensures that the desired meat input is consistently delivered during processing, enhancing efficiency in meat product manufacturing.

Career Highlights

Throughout his career, Daniel Brent Wilke has collaborated with major companies, most notably Kraft Foods Global Brands LLC and Kraft Foods Group Brands LLC, indicating his strong ties to influential players in the food processing industry. His contributions have often aimed at refining meat production techniques and optimizing product quality.

Collaborations

In addition to his corporate affiliations, Wilke has worked alongside experienced colleagues such as Paul Gerard Morin and Jennifer L Tomey. These collaborations have likely fostered a dynamic exchange of ideas and innovation in their endeavors.

Conclusion

Daniel Brent Wilke's inventive spirit and technical expertise have made a considerable impact in the realm of food technology. His innovative patents, particularly in meat product development, are a testament to his dedication to enhancing the food industry. As he continues to push the boundaries of culinary technology, Wilke remains a commendable figure among inventors today.