Greg Horn

Title: Greg Horn: Innovator in Processed Meat Technology

Introduction

Greg Horn is a notable inventor based in Littleton, CO (US). He has made significant contributions to the field of food technology, particularly in the area of processed meats. With a total of 3 patents to his name, Horn's work focuses on enhancing the quality and functionality of meat products.

Latest Patents

Horn's latest patents include innovative processes that improve processed meat products. One of his patents describes a processed meat product that incorporates a crosslinked starch product. This product consists of a first crosslinked starch, which is either potato or tapioca starch, and a second crosslinked starch, which is corn starch. The ratio of these starches ranges from 1:3 to 3:1. Another patent details an aqueous starch enrobing slurry designed for coating the outer surface of potato products. This slurry contains at least 30% by weight of a first crosslinked starch, a minimum of 2% by weight of a crosslinked dent corn starch, and between 5% to 20% by weight of dextrin.

Career Highlights

Greg Horn is currently associated with Penford Corporation, where he applies his expertise in food technology. His work has contributed to advancements in the processed meat industry, making products more appealing and functional for consumers.

Collaborations

Horn has collaborated with notable colleagues, including Saul Rogols and Stuart A Ensor. These partnerships have fostered innovation and development in their respective fields.

Conclusion

Greg Horn's contributions to processed meat technology through his patents and collaborations highlight his role as an influential inventor. His work continues to impact the food industry positively.