Company Filing History:
Years Active: 1984-1993
Title: Frank delValle: Innovator in Baked Goods and Pudding Mixes
Introduction
Frank delValle is a notable inventor based in Croton-on-Hudson, NY (US). He has made significant contributions to the food industry, particularly in the development of baked goods and dry instant pudding mixes. With a total of 2 patents, his innovations have improved the quality and texture of various food products.
Latest Patents
Frank delValle's latest patents include advancements in baked goods, doughs, or batters, as well as dry mixes and methods for producing them. One of his key inventions involves the addition of a special calcium citrate reaction product to flour-containing baking ingredients, resulting in improved baked goods. Additionally, he has developed an improved dry instant pudding mix that, upon hydration, yields a pudding with enhanced texture and gloss. This is achieved by incorporating a critical starch particle size distribution with powdered sugar of a controlled particle size.
Career Highlights
Throughout his career, Frank delValle has worked with prominent companies such as Kraft General Foods, Inc. and General Foods Limited. His experience in these organizations has allowed him to refine his skills and contribute to the development of innovative food products.
Collaborations
Frank has collaborated with notable coworkers, including Emanuel O Gbogi and Fouad Z Saleeb. These partnerships have further enriched his work and led to successful innovations in the food industry.
Conclusion
Frank delValle's contributions to the field of food innovation, particularly in baked goods and pudding mixes, showcase his expertise and creativity. His patents reflect a commitment to enhancing the quality of food products, making him a significant figure in the industry.