Donald B Bernacchi

Title: Innovations by Donald B. Bernacchi

Introduction

Donald B. Bernacchi is a notable inventor based in Chicago, IL, with a remarkable portfolio of 11 patents. His work primarily focuses on enhancing the textural characteristics of food products, making significant contributions to the food industry.

Latest Patents

Among his latest patents is a food product that features a cereal-based batter containing sodium caseinate, designed to replicate the crisp texture and golden brown appearance of conventionally fried foods. This innovative batter has a solids level of at least 30 percent by weight and provides a minimum of 0.2 percent by weight of sodium caseinate. Another significant patent involves novel breading crumbs that incorporate heat-set protein, which improves the textural qualities of food products. These breading crumbs are particularly effective in maintaining organoleptic properties under various conditions, including refrigeration and freezing.

Career Highlights

Throughout his career, Bernacchi has worked with prominent companies such as Griffith Laboratories Worldwide, Inc. and Griffith Laboratories U.S.A., Inc. His expertise in food technology has led to advancements that benefit both manufacturers and consumers.

Collaborations

Bernacchi has collaborated with notable coworkers, including Donna L. Immel and Robert J. Loewe, contributing to the development of innovative food products.

Conclusion

Donald B. Bernacchi's contributions to food technology through his patents and collaborations have significantly impacted the industry. His innovative approaches continue to enhance the quality and appeal of food products.