James P Lavoie

Title: Innovations by James P. Lavoie

Introduction

James P. Lavoie is an accomplished inventor based in Billerica, MA (US). He has made significant contributions to the field of food science, particularly in the development of calcium-fortified grape-based products. With a total of two patents to his name, Lavoie continues to push the boundaries of innovation in his industry.

Latest Patents

Lavoie's latest patents focus on methods for creating calcium-fortified, tartaric acid-containing products that are essentially free of tartrate precipitates. The process involves adjusting the tartaric acid concentration of a precursor to form an adjusted precursor. An additive comprising a calcium-based compound, such as calcium gluconate, is then mixed with the adjusted precursor to create the fortified product. Remarkably, this fortified product can remain free of tartrate precipitate for at least sixteen weeks when stored at approximately 70° F. These innovations not only enhance the nutritional value of grape-based products but also improve their shelf life.

Career Highlights

James P. Lavoie is currently employed at Welch Foods, Inc., where he applies his expertise in food technology and innovation. His work has been instrumental in developing new products that meet consumer demands for healthier options. Lavoie's dedication to research and development has positioned him as a key player in the food industry.

Collaborations

Lavoie collaborates with various professionals in his field, including his coworker, Stacy A. Livisay. Together, they work on innovative projects that aim to improve food products and processes.

Conclusion

James P. Lavoie is a notable inventor whose work in calcium-fortified grape-based products showcases his commitment to innovation in food science. His patents reflect a deep understanding of the complexities involved in food formulation and preservation.