Company Filing History:
Years Active: 2008-2017
Title: The Innovative Contributions of Francis Lecroix
Introduction
Francis Lecroix is a notable inventor based in Godewaersvelde, France. He has made significant contributions to the field of food science, particularly in the development of compositions for infant formulas and fermented milk products. With a total of 5 patents to his name, Lecroix's work has had a meaningful impact on the industry.
Latest Patents
Lecroix's latest patents include innovative formulations aimed at improving health outcomes. One of his inventions relates to the use of a specific strain for preparing compositions, particularly infant formulas, intended for the prevention and treatment of allergic-type manifestations. These compositions are derived from a culture without hydrolyzing milk proteins, ensuring the integrity of the ingredients. Another significant patent involves a fermented milk or yogurt powder that boasts exceptionally high contents of lactic ferments. This powder demonstrates remarkable storage capabilities, with no substantial loss of live cultures observed after four months at 20°C. The microbiological characteristics of this powder allow it to be classified as yogurt or fermented milk.
Career Highlights
Throughout his career, Lecroix has worked with prominent companies in the food industry, including Compagnie Gervais Danone and Intercontinental Great Brands LLC. His experience in these organizations has contributed to his expertise in developing innovative food products.
Collaborations
Lecroix has collaborated with several professionals in his field, including Jean-Pierre Blareau and Marie-Bénédicte Romond. These partnerships have likely enhanced his research and development efforts, leading to successful innovations.
Conclusion
Francis Lecroix's contributions to food science through his patents and collaborations highlight his role as an influential inventor. His work continues to shape the industry and improve health outcomes for consumers.