Harold Ira Levine

Title: Harold Ira Levine: Innovator in Food Technology

Introduction

Harold Ira Levine is a notable inventor based in Morris Plains, NJ (US). He is recognized for his contributions to food technology, particularly in the development of methods for producing healthier graham-based products. His innovative approach has led to advancements in the food industry, focusing on reducing fat content while maintaining quality.

Latest Patents

Levine holds a patent for a "Method of stabilizing graham flour, and cracker produced from said flour." This process involves creating reduced fat, low fat, or no-fat graham-based crackers. The method includes treating whole wheat berries with infrared (IR) energy while controlling moisture content and temperature. This innovative technique ensures excellent shelf-life stability and results in baked goods with a surprisingly crunchy texture.

Career Highlights

Throughout his career, Levine has worked with prominent companies in the food industry, including Kraft Foods Holdings, Inc. and Kraft Foods Global Brands LLC. His experience in these organizations has allowed him to apply his inventive skills to real-world applications, enhancing product offerings and consumer satisfaction.

Collaborations

Levine has collaborated with talented individuals such as Carolyn Louise Wilhelm and Tim Michael Adrianson. These partnerships have contributed to the successful development and implementation of his innovative ideas in the food sector.

Conclusion

Harold Ira Levine's work exemplifies the intersection of innovation and food technology. His patented methods for stabilizing graham flour have made a significant impact on the industry, promoting healthier options for consumers. His contributions continue to inspire advancements in food production and technology.