Gerard J Loizeau

Title: Innovations by Gerard J Loizeau

Introduction

Gerard J Loizeau is an accomplished inventor based in New Milford, Connecticut. He has made significant contributions to the culinary field through his innovative patents. With a total of two patents to his name, Loizeau has focused on enhancing food products, particularly in the areas of dough preparation and marinades.

Latest Patents

One of Loizeau's latest patents is for a scored savory dough with toppings or fillings. This invention involves a ready-for-use refrigerated or frozen dough made from flour, a leavening agent, and fat, with minimal sugar content. The dough features grooves and score lines that define individual pieces for easy separation into bakery products. The design allows for a thickness ranging from 0.5 to 5 cm, making it versatile for various culinary applications.

Another notable patent is for multi-component marinades. This multifunctional marinade is designed for fish and meat products, enhancing flavor, texture, and color during cooking. It can be applied immediately before cooking and does not require additional ingredients. The marinade can be in solid powder form or as a liquid that can be brushed or sprayed onto the food.

Career Highlights

Gerard J Loizeau works at Nestec S.A., where he continues to innovate in food technology. His work has contributed to the development of products that improve the culinary experience for consumers.

Collaborations

Loizeau collaborates with talented individuals such as Robert E Ross and Nikhil Prasad, who share his passion for innovation in the food industry.

Conclusion

Gerard J Loizeau's contributions to food technology through his patents demonstrate his commitment to enhancing culinary products. His innovative approaches to dough and marinades reflect a deep understanding of consumer needs and culinary trends.