Company Filing History:
Years Active: 2002-2003
Title: Florence Buret: Innovator in Food Technology
Introduction
Florence Buret is a prominent inventor based in Paris, France. She has made significant contributions to the field of food technology, particularly in the development of innovative food products. With a total of 2 patents, her work focuses on utilizing whey proteins to create unique food textures.
Latest Patents
Florence Buret's latest patents include a food product with a fibrous texture obtained from whey proteins. This invention involves a food product obtained by extrusion baking of a mixture of dairy or cheese origin. The fibrous structure is characterized by a network of macroscopic fibers with diameters ranging from 0.1 mm to 1 mm, which ramify into microscopic fibers with diameters between 1 µm and 0.1 mm. The dry matter of the product is at least partially derived from whey.
Career Highlights
Florence Buret is associated with Bongrain SA, a company known for its expertise in dairy products. Her work has been instrumental in advancing the understanding of food textures and their applications in the food industry.
Collaborations
Some of her notable coworkers include Laurence Roussel and Yves Lechat, who have collaborated with her on various projects within the company.
Conclusion
Florence Buret's innovative approach to food technology has led to the development of unique products that enhance the culinary experience. Her contributions continue to influence the industry and inspire future innovations.