Gregory A May

Title: Gregory A. May: Innovator in Food Protein Systems

Introduction

Gregory A. May is a notable inventor based in Park Ridge, NJ (US). He has made significant contributions to the field of food science, particularly in the development of protein systems for food products. His innovative approach has led to advancements that enhance the quality and shelf life of food items.

Latest Patents

One of Gregory A. May's key patents is titled "Protein system and food products including same." This patent describes a protein system designed for food products that contain a moisture source. The system features a combination of intact proteins, casein, partially hydrolyzed dairy protein, and partially hydrolyzed legume protein. This unique blend is effective in reducing mixing time and shear requirements, as well as minimizing firmness development during processing and storage. The result is an increased shelf life for food products without compromising taste, achieved through a carefully balanced protein blend.

Career Highlights

Throughout his career, Gregory A. May has worked with prominent companies in the food industry. He has been associated with Kraft Foods Global Brands LLC and Intercontinental Great Brands LLC. His experience in these organizations has allowed him to apply his innovative ideas and contribute to the development of new food products.

Collaborations

Gregory A. May has collaborated with various professionals in his field. One notable coworker is Edward Charles Coleman, with whom he has likely shared insights and expertise in food science and innovation.

Conclusion

Gregory A. May's contributions to the field of food protein systems demonstrate his commitment to innovation and quality in food products. His patent reflects a significant advancement that benefits both manufacturers and consumers alike.