Company Filing History:
Years Active: 2023
Title: Gregory J Meyers: Innovator in Anti-Caking Agents
Introduction
Gregory J Meyers is an accomplished inventor based in Alsip, IL (US). He has made significant contributions to the field of food technology, particularly in the development of anti-caking agents. His innovative approach has led to the creation of a unique product that enhances the quality and usability of dry powdered foods.
Latest Patents
Meyers holds a patent for "Bamboo extract anti-caking and flow agents for dry powdered foods, food ingredients, pharmaceuticals and nutraceuticals." This patent describes an anti-caking or flow agent that incorporates bamboo extract, which may contain silica and carbohydrate. The bamboo extract is characterized by a loose density ranging from about 0.14 g/ml to about 0.18 g/ml and a tapped density from about 0.18 g/ml to about 0.22 g/ml. Additionally, the extract includes particles of silica and carbohydrate, with a size (Dv50) between approximately 35 µm and 55 µm. This innovative anti-caking agent is designed to facilitate the manufacture, packaging, and storage of various dry powdered food ingredients, including spices, flavorings, and powdered food mixes, as well as pharmaceuticals and nutraceuticals.
Career Highlights
Gregory J Meyers has built a successful career at Griffith Foods International Inc., where he has been instrumental in advancing food technology. His expertise in developing functional ingredients has positioned him as a key player in the industry. With a focus on innovation, Meyers continues to explore new applications for his inventions.
Collaborations
Meyers collaborates with talented professionals, including his coworker Samantha L Amos. Together, they work on projects that aim to improve food quality and safety through innovative solutions.
Conclusion
Gregory J Meyers is a notable inventor whose work in anti-caking agents has the potential to revolutionize the food industry. His patent on bamboo extract demonstrates his commitment to innovation and excellence in food technology.