Gary W Stoddard

Title: The Innovative Journey of Gary W. Stoddard

Introduction: Gary W. Stoddard, an accomplished inventor based in New Brighton, MN, has made significant contributions to the field of nutrition and dairy technology. With a keen focus on enhancing the nutritional profile of dairy products, Stoddard's work exemplifies innovation in the food industry.

Latest Patents: Stoddard holds a patent for "Calcium Fortified Products and Methods of Preparation," which focuses on nutritionally improved cultured dairy products. This patent details methods for creating milk beverages and yogurt products that incorporate fine powdered calcium phosphate salts. The innovative aspect of Stoddard’s work lies in the use of a reduced particle size calcium salt, which allows these products to provide a total calcium content ranging from 0.25% to 0.75%. The method involves admixing this fine powdered insoluble calcium salt with a milk blend before fermentation, enabling the preparation of both stirred style and cup set style yogurt products through conventional fermentation processes.

Career Highlights: Throughout his career, Gary has been associated with General Mills, Inc., a leading global food company. His work at General Mills underscores his commitment to advancing food technology and enhancing product offerings in the marketplace.

Collaborations: Stoddard has collaborated with notable colleagues, including Maeve C. Murphy and Ellen M. Silva. These partnerships reflect a shared dedication to innovation and improvement within the food and dairy sectors, contributing to advancements that benefit consumers.

Conclusion: Gary W. Stoddard stands out as a notable inventor in the dairy industry, with his patented methods leading to the production of calcium-fortified dairy products. His work at General Mills, combined with collaborative efforts, continues to pave the way for healthier food options, demonstrating the vital role of innovation in the food industry.