Guillaume Ribadeau-Dumas

This inventor holds 20 USPTO granted patents, plus 6 CIPO patents and 7 EPO patents, primarily in Food Technology. Top assignees: Roquette Freres, Ingredia, Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement. Active years: 1995-2022.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Guillaume Ribadeau-Dumas. Retrieved from https://idiyas.com/inventor/guillaume-ribadeau-dumas

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

Calculating rank

USPTO Granted Patents = 20

% Patents Active = 90.0

CIPO Patents = 6

EPO Patents = 7 (Patent Applications = 5)

Average Co-Inventor Count = 2.4

ph-index = 9

Forward Citations = 203(Granted Patents)

Location History:

Lambersart, FR (1995 - 1999)
59237 Verlinghem, FR (2005)
Verlinghem, FR (2003 - 2022)

Company Filing History:

Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement

5. 3 out of 834,570

Other

patents

where one patent can have more than one assignee

Years Active: 1995-2022

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Areas of Expertise:

Vegetable Protein

Dairy Protein

Maltitol Composition

Crystallized Maltitol

Confectionery

Sugar-Free Coating

Hard Boiled Candy

Chewing-Gum Composition

Halitosis Treatment

Grainy Confectionery

Sweetening Syrup

Oro-Dental Infections

20 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 11337440 - Assembly of at least one vegetable protein and at least one dairy protein (2022-05-24),

2. 9220684 - High-fluidity and non-caking pulverulent crystalline maltitol composition (2015-12-29),

3. 9044513 - Large particle size crystallised maltitol powder, method for preparing same and applications thereof, particularly in chocolate production (2015-06-02),

4. 8709527 - Granulated sweetening composition (2014-04-29),

5. 8563049 - Confectionery containing algae for the prevention of oro-dental infections (2013-10-22),

6. 7438942 - Hard sugar coating method (2008-10-21),

7. 7063858 - Sweet with a rough texture intended for the treatment of halitosis (2006-06-20),

8. 6890575 - Powder containing crystalline particles of maltitol (2005-05-10),

9. 6743456 - Sweetening composition and its uses (2004-06-01),

10. 6572886 - Dextrose-based lozenges and process for their manufacture (2003-06-03),

11. 5900261 - Sugar-free coating obtained by hard coating and process for producing it (1999-05-04),

12. 5629042 - Sugar-free hard boiled candy and process for its manufacture (1997-05-13),

13. 5601866 - Sugar-based hard boiled sweet and process for its manufacture (1997-02-11),

14. 5580601 - Grainy confectionery product and process for manufacturing the said (1996-12-03),

15. 5571547 - Process of sugarless hard coating and products obtained therefrom (1996-11-05),

Title: The Innovations of Guillaume Ribadeau-Dumas

Introduction

Guillaume Ribadeau-Dumas is a prominent inventor based in Lambersart, France, known for his significant contributions to the field of food science and processing. With a remarkable portfolio of 20 patents, Ribadeau-Dumas has paved the way for innovative solutions that enhance the quality and functionality of food products.

Latest Patents

Among his latest inventions, Ribadeau-Dumas has developed a method for producing an assembly of at least one vegetable protein and at least one dairy protein. This assembly not only emphasizes nutritional value but also has various applications in food processing. Additionally, he has patented a high-fluidity and non-caking pulverulent crystalline maltitol composition. This innovative composition features a laser volume mean diameter between 10 and 150 µm, with maltitol content ranging from 80 to 99.9% by weight. Designed to be free from caking, it is primarily applicable in the food and pharmaceutical fields, showcasing Ribadeau-Dumas' commitment to improving product quality and usability.

Career Highlights

Throughout his career, Ribadeau-Dumas has worked with Roquette Frères, a leading company in the food ingredient sector, where he further honed his skills as an inventor. His extensive experience and expertise in the domain have culminated in numerous patents that have significant impacts on food technology and processing techniques.

Collaborations

In his innovative journey, Ribadeau-Dumas has collaborated with talented professionals like Michel Serpelloni and Catherine Fouache. These partnerships have contributed to the diverse and dynamic nature of his inventions, allowing for a rich exchange of ideas and expertise that has driven the development of cutting-edge food products.

Conclusion

Guillaume Ribadeau-Dumas stands out as a visionary inventor in the food industry. His commitment to innovation and quality is evident through his patent portfolio and collaborative efforts. As the food processing landscape continues to evolve, Ribadeau-Dumas’ contributions will undoubtedly play a vital role in shaping its future.

Profile summary based on public USPTO records.