Maassluis, Netherlands

Feico Lanting

This inventor holds 1 USPTO granted patent. Top assignee: Van Den Bergh Foods Co., Division of Conopco, Inc.. Active years: 1995.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Feico Lanting. Retrieved from https://idiyas.com/inventor/feico-lanting

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile


% Patents Active = 100.0

Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 6(Granted Patents)


Company Filing History:


Years Active: 1995

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1 patent (USPTO):Explore Patents

Title: Feico Lanting: Innovator in Cheese Production

Introduction

Feico Lanting is a notable inventor based in Maassluis, Netherlands. He has made significant contributions to the food industry, particularly in cheese production. His innovative approach has led to the development of a unique cheese product and method of preparing it.

Latest Patents

Feico Lanting holds 1 patent for his invention related to cheese. This patent showcases his expertise and creativity in enhancing food products.

Career Highlights

Feico Lanting is associated with Van Den Bergh Foods Co., a division of Conopco, Inc. His work at this company has allowed him to apply his inventive skills in a practical setting, contributing to advancements in food technology.

Collaborations

Feico has collaborated with talented coworkers, including Yvon M Ijsseldijk and Jacqueline A Lanting-Marijs. These partnerships have fostered a creative environment that encourages innovation.

Conclusion

Feico Lanting's contributions to the cheese industry exemplify the impact of innovation in food production. His patent and collaborative efforts highlight the importance of creativity in developing new products.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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