Geoffrey H Bertkau

Title: Geoffrey H Bertkau: Innovator in Coffee Processing

Introduction

Geoffrey H Bertkau is a notable inventor based in Brewster, NY (US). He has made significant contributions to the field of food science, particularly in coffee processing. His innovative approach focuses on enhancing the quality of coffee products while addressing health concerns related to gastric acid response.

Latest Patents

Bertkau holds a patent for the "Removal of malic acid from coffee by fermentation." This invention aims to provide a coffee product that evokes a decreased gastric acid response after ingestion. The process involves the removal of malic acid through malolactic fermentation of an aqueous coffee extract, which can be either green or brown. The resulting malic acid-lean extract can be utilized to extract malic acid from coffee solids, producing demalated coffee solids. Importantly, this demalation process is designed to minimize the removal of excessive amounts of chlorogenic acid. The coffee products developed in accordance with this invention are preferably decaffeinated.

Career Highlights

Bertkau has worked with Kraft General Foods, Inc., where he has applied his expertise in food science and innovation. His work has contributed to advancements in coffee processing techniques, enhancing the overall consumer experience.

Collaborations

Throughout his career, Bertkau has collaborated with notable colleagues, including Barbara B Doonan and Dennis F Hayes. These collaborations have fostered a creative environment that encourages innovation and the development of new ideas in food processing.

Conclusion

Geoffrey H Bertkau's contributions to coffee processing through his innovative patent demonstrate his commitment to improving food products. His work not only addresses consumer health concerns but also enhances the quality of coffee enjoyed by many.