Company Filing History:
1 out of 2,370 
1 out of 185 
Years Active: 1984-1989
Title: Fulvio A Pagliaro: Innovator in Cocoa Processing
Introduction
Fulvio A Pagliaro is a notable inventor based in Marysville, OH (US). He has made significant contributions to the field of food processing, particularly in the extraction of stimulants from cocoa and the decaffeination of vegetable materials. With a total of 2 patents, his work has implications for the food and beverage industry.
Latest Patents
One of Pagliaro's latest patents focuses on the removal of xanthine stimulants from cocoa. This innovative process involves swelling cocoa material with water and then contacting it with a food-acceptable solvent gas that is supercritical in respect to temperature and pressure. The result is a cocoa material with a reduced content of stimulants, enhancing its appeal for health-conscious consumers. Another significant patent pertains to a decaffeination process for producing decaffeinated vegetable materials, such as coffee or tea, in aqueous extract or solid form. This method is designed for use in the preparation of beverages, ensuring a flavorful experience without the caffeine.
Career Highlights
Throughout his career, Fulvio A Pagliaro has worked with prominent companies, including Nestec S.A. and Société D'Assistance Technique Pour Produits Nestlé S.A. His experience in these organizations has allowed him to refine his skills and contribute to innovative food processing techniques.
Collaborations
Pagliaro has collaborated with notable individuals in his field, including Geoffrey Margolis and Jacky Chiovini. These partnerships have likely enriched his research and development efforts, leading to advancements in food technology.
Conclusion
Fulvio A Pagliaro's contributions to the food processing industry through his patents demonstrate his commitment to innovation. His work in the extraction of stimulants from cocoa and the decaffeination of beverages showcases the potential for healthier food options. His career reflects a dedication to improving food quality and consumer health.