J Kevin Kraus

Title: J Kevin Kraus: Innovator in Food and Feed Enzymes

Introduction

J Kevin Kraus is a notable inventor based in Tenafly, NJ (US). He has made significant contributions to the field of food and feed enzymes, holding a total of 4 patents. His work focuses on enhancing food production processes through innovative methods and technologies.

Latest Patents

One of his latest patents is titled "Cell-associated heterologous food and/or feed enzymes." This patent concerns recombinant yeast host cells that express cell-associated heterologous food and/or feed enzymes during their propagation phase. These recombinant yeast host cells can be utilized in subsequent production processes to create various food and feed products, including baked goods. Another significant patent is the "Modern preferment method for manufacturing dough mixture." This patent introduces a lactic acid bacteria strain, with accession number IDAC 270613-01, which has a short fermentation lag phase of 1 to 5 hours. This strain is compatible with modern bread-making methods and is used in pre-ferment methods for the manufacture of leavened products.

Career Highlights

Throughout his career, J Kevin Kraus has worked with prominent companies such as Lallemand Inc. and Cpc International, Inc. His experience in these organizations has allowed him to develop and refine his innovative approaches to food technology.

Collaborations

Some of his notable coworkers include Ronald E Hebeda and Aaron Argyros. Their collaboration has contributed to the advancement of research and development in the field of food and feed enzymes.

Conclusion

J Kevin Kraus is a distinguished inventor whose work in food and feed enzymes has led to significant advancements in the industry. His innovative patents and collaborations reflect his commitment to improving food production processes.