Company Filing History:
4 out of 12 
3 out of 51 
2 out of 26 
Years Active: 2000-2016
Title: Innovations by Elizabeth A. Arndt
Introduction
Elizabeth A. Arndt is a notable inventor based in Omaha, Nebraska. She has made significant contributions to the field of food science, particularly in the development of whole grain flour products. With a total of 11 patents to her name, her work has had a lasting impact on the food industry.
Latest Patents
Among her latest patents is a groundbreaking innovation titled "Whole grain flour and products including same." This invention involves a white whole grain wheat flour that is milled from whole grain wheat kernels of white wheat. The resulting flour possesses the appearance, texture, and consistency of refined wheat flour while retaining the nutritional value of whole wheat flour. Additionally, the flour can have a particle size distribution such that about 2% or more is larger than approximately 212 micrometers. Another patent focuses on a process for milling grain, which includes milling whole grain wheat kernels into flour with a particle size distribution where at least 98% is less than or equal to about 212 micrometers. This whole grain wheat flour maintains the same proportions of natural constituents, other than moisture, as compared to a representative sample of the whole grain wheat kernels.
Career Highlights
Elizabeth has worked with prominent companies in the food industry, including Conagra Foods and Conagra, Inc. Her experience in these organizations has allowed her to apply her innovative ideas in practical settings, contributing to advancements in food technology.
Collaborations
Throughout her career, Elizabeth has collaborated with talented individuals such as Theodore Korolchuk and Sarath K. Katta. These partnerships have fostered a creative environment that has led to the development of her innovative products.
Conclusion
Elizabeth A. Arndt's contributions to the field of food science through her patents and collaborations highlight her role as a leading inventor. Her work continues to influence the industry and improve the nutritional quality of food products.