Edward Douglas Howey

Title: Edward Douglas Howey: Innovator in Whole Grain Flour Production

Introduction

Edward Douglas Howey is a notable inventor based in Toledo, OH (US). He has made significant contributions to the field of food science, particularly in the production of stabilized whole grain flour. With a total of 5 patents to his name, Howey's work has had a lasting impact on the food industry.

Latest Patents

Howey's latest patents focus on the production of stabilized whole grain wheat flour and products derived from it. One of his key innovations involves creating a stabilized bran component that enhances the quality of whole grain flour. This process includes grinding or milling a bran-enriched coarse fraction, which contains bran, germ, and starch, to reduce grittiness without damaging the starch. The coarse fraction is then stabilized through heating, which significantly reduces lipase and lipoxygenase activity while preserving high levels of natural antioxidants and vitamins. This method also minimizes acrylamide formation during stabilization. The resulting stabilized whole grain flour exhibits an extended shelf life and is ideal for making baked goods, such as cookies, that have a desirable oven spread and a non-gritty mouthfeel.

Career Highlights

Throughout his career, Edward Douglas Howey has worked with prominent companies in the food industry, including Kraft Foods Global Brands LLC and Kraft Foods Holdings, Inc. His expertise in food science and innovation has allowed him to develop products that meet consumer demands for healthier and more stable food options.

Collaborations

Howey has collaborated with notable professionals in his field, including Diane Louise Gannon and Louise Slade. These partnerships have contributed to the advancement of his research and the successful development of his patented technologies.

Conclusion

Edward Douglas Howey's innovative work in the production of stabilized whole grain flour has significantly influenced the food industry. His patents reflect a commitment to enhancing food quality and safety, making him a key figure in food science.