Location History:
- Auburn, AL (US) (1985 - 1987)
- Lincoln, NE (US) (2007 - 2020)
Company Filing History:
6 out of 11 
2 out of 9 
2 out of 1,030 
Years Active: 1985-2020
Title: Innovator Durward A. Smith: Transforming Fried Food Products
Introduction
Durward A. Smith, a notable inventor based in Lincoln, NE, is recognized for his contributions to the food industry, particularly in the development of healthier fried food options. With a total of 12 patents to his name, he has focused on methods that reduce fat content without sacrificing the texture and flavor of traditional fried foods.
Latest Patents
Among his latest innovations, Smith has developed patents for fried food products that feature reduced fat content. One patent outlines methods for creating reduced-fat or fat-free fried food items by using an aqueous adhesion mixture, which contains a protein and an oil absorption minimizing agent derived from an edible lipophilic material. This innovative coating enables food pieces to emulate the texture, flavor, and characteristics of conventional full-fat fried products.
Another significant patent discusses the methods for producing low-fat or fat-free snack food items. This involves treating food pieces with enzymes and/or specific cooking and drying techniques, resulting in snack foods that retain the desirable qualities of traditional full-fat options.
Career Highlights
Durward A. Smith has collaborated with various organizations throughout his career, including Jimmyash LLC and Auburn Research Foundation. His work has influenced the way food products are made, driving advancements toward healthier alternatives in the marketplace.
Collaborations
In his professional journey, Smith has worked alongside notable individuals such as Jamshid Ashourian and Laurie J. Keeler. These collaborations have likely played a vital role in the successful development and application of his innovative patents.
Conclusion
Durward A. Smith's dedication to innovation in the food sector underscores his commitment to providing healthier options for consumers. His patents on reduced-fat fried food products demonstrate how science and creativity can intersect to meet the evolving demands of modern dining while preserving the joyful experience of eating fried foods.