Company Filing History:
Years Active: 2006
Title: **Innovator Spotlight: David Carl Richards**
Introduction
David Carl Richards is a notable inventor based in Hobart, Indiana, with a focus on enhancing food storage solutions. His innovative contributions to the food industry have led to the development of a patent that addresses the challenges of bread shelf life.
Latest Patents
Richards holds a patent for "Refrigerated extended shelf-life bread products." This patent describes a fully baked bread product that retains its soft texture over an extended shelf life of at least three months when stored under a modified atmosphere at refrigerated conditions. The formulation comprises a precise mixture of ingredients, including flour, salt, microbial inhibitor, gluten, leavening agents, enzymes, high fructose corn syrup, shortening, mono- and diglycerides, and water. This innovative approach ensures that consumers have access to fresh-tasting bread for longer periods, revolutionizing the market.
Career Highlights
David Carl Richards has made significant contributions while working at Kraft Foods Holdings, Inc. His work has driven advancements in food technology, focusing on extending the freshness of baked goods. His dedication to innovation and quality has helped ensure that bread products meet modern consumer demands.
Collaborations
Throughout his career, Richards has collaborated with talented colleagues like Uraiwan Tangprasertchai and Keith Daniel Forneck. These partnerships have fostered an environment of creativity and innovation, allowing for shared expertise in the development of new food products and technologies.
Conclusion
David Carl Richards stands out as an innovative inventor in the food industry, particularly with his patented refrigerated extended shelf-life bread products. His work not only enhances the consumer experience but also contributes to the evolution of food preservation methods. As he continues to innovate at Kraft Foods Holdings, Inc., his contributions will likely lead to further advancements in food technology.