Company Filing History:
Years Active: 1990
Title: Innovations by David L Hoyda in Yogurt Production
Introduction
David L Hoyda is an accomplished inventor based in Baldwinsville, NY (US). He has made significant contributions to the field of food technology, particularly in yogurt production. With a total of 2 patents, his work focuses on enhancing the nutritional value of yogurt while maintaining its desirable taste and texture.
Latest Patents
David's latest patents include a method of making fiber-enriched yogurt. This innovative process allows for yogurt and fruited yogurts to be fortified with fiber without compromising taste or mouthfeel. By utilizing selected sources of fiber such as soy fiber, oat fiber, and gum arabic, he has developed a way to enrich plain yogurt and Swiss-style fruited yogurt with up to 6 grams of fiber per 8 ounces. Additionally, yogurt fruit products, fruit jams, and fruit preserves can be enriched with up to 4 grams of fiber per 25 grams of product. Another notable patent is a process for the production of low-calorie yogurt. This invention focuses on creating a reduced-calorie, essentially lactose-free yogurt that is artificially sweetened. By employing ultrafiltration and enzymatic hydrolysis, the lactose content is significantly reduced, making the product suitable for lactose-intolerant individuals.
Career Highlights
David L Hoyda is currently associated with Borden, Inc., where he continues to innovate in the dairy industry. His work has not only improved the nutritional profile of yogurt but has also catered to the needs of health-conscious consumers.
Collaborations
Throughout his career, David has collaborated with notable colleagues such as Paul J Streiff and Edward Epstein. These partnerships have contributed to the advancement of his research and the successful implementation of his inventions.
Conclusion
David L Hoyda's contributions to yogurt production exemplify the intersection of innovation and nutrition. His patents reflect a commitment to enhancing food products while addressing consumer health needs. His work continues to influence the dairy industry positively.