Fabrice Vogel

Title: Innovations by Fabrice Vogel in Proteinaceous Meat Analogues

Introduction

Fabrice Vogel is an innovative inventor based in Wolfisheim, France. He has made significant contributions to the field of food technology, particularly in the development of proteinaceous meat analogues. With a total of three patents to his name, Vogel's work focuses on improving the texture and shelf-life of plant-based meat alternatives.

Latest Patents

Vogel's latest patents include a proteinaceous meat analogue that boasts an improved texture and an extended shelf-life. This innovative product comprises vegetable proteins, including at least wheat gluten, and a plasticizer. The proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 minutes of at least 10 gram meter (g*m), as determined by a specific test. The method for obtaining this extended shelf-life proteinaceous meat analogue involves mixing vegetable proteins, including vital wheat gluten, with a plasticizer to create a dough, followed by heating the dough. Additionally, a foodstuff that incorporates this proteinaceous meat analogue is also part of his patent portfolio.

Career Highlights

Vogel has worked with notable companies in the food industry, including Tereos Starch & Sweeteners Belgium and Tereos Starch & Sweeteners. His experience in these organizations has contributed to his expertise in developing innovative food products.

Collaborations

Some of his coworkers include Andreas Redl and Aurelien Feneuil, who have collaborated with him on various projects related to food technology.

Conclusion

Fabrice Vogel's contributions to the field of proteinaceous meat analogues highlight his commitment to innovation in food technology. His patents reflect a significant advancement in creating sustainable and appealing plant-based alternatives.