Company Filing History:
Years Active: 1994-1998
Title: Herbert Hottinger: Innovator in Food Technology
Introduction
Herbert Hottinger is a notable inventor based in Blonay, Switzerland. He has made significant contributions to the field of food technology, particularly in the development of specialized yeast and bacterial strains. With a total of 9 patents to his name, Hottinger has demonstrated a commitment to innovation in the food industry.
Latest Patents
Among his latest patents, Hottinger has developed baker's yeasts that exhibit low temperature inactivation properties. These strains of Saccharomyces cerevisiae remain substantially inactive at refrigeration temperatures ranging from 3°C to 9-10°C, but they can recover their activity at slightly higher temperatures of 13°C to 14°C. Additionally, he has worked on Lactobacillus bulgaricus strains that have decreased acid production. This invention focuses on Lactobacillus bulgaricus with lactate dehydrogenase activity lower than 50%, and preferably lower than 10%, of the wild type strain. The food compositions comprising this modified Lactobacillus bulgaricus are also part of his innovative contributions.
Career Highlights
Hottinger is currently associated with Nestec S.A., a company known for its research and development in food and nutrition. His work at Nestec has allowed him to explore and implement groundbreaking ideas that enhance food quality and safety.
Collaborations
Throughout his career, Hottinger has collaborated with esteemed colleagues such as Beat Mollet and Peter Niederberger. These partnerships have fostered a creative environment that encourages the exchange of ideas and advancements in food technology.
Conclusion
Herbert Hottinger stands out as a key figure in the field of food technology, with a focus on yeast and bacterial innovations. His contributions continue to influence the industry, showcasing the importance of research and development in enhancing food products.