Company Filing History:
Years Active: 1999-2000
Title: Innovations in Pasta Production: The Contributions of Janice Margaret Baker
Introduction
Janice Margaret Baker, an accomplished inventor based in New Milford, Connecticut, has made significant strides in the field of food technology. With a focus on pasta production, she holds three patents that showcase her innovative approaches to enhancing the quality and stability of pasta products.
Latest Patents
Among her notable inventions is the patent for a "Process for preparing intermediate moisture pasta product." This process involves creating a dough with a humectant to maintain a specific water activity, followed by sheeting or extruding the dough, steaming, and partially drying it to achieve a moisture content of 15 to 28%. Additionally, Baker has developed a "Process for preparing shelf stable pasta," wherein fresh pasta is steamed, partially dried, coated with a solid humectant, and packaged to ensure a moisture content of 15 to 35%. These innovations not only enhance the texture and shelf life of pasta but also contribute to more efficient production methods.
Career Highlights
Janice Baker is associated with Nestec S.A., where she applies her expert knowledge in food product development. Through her role, she has been instrumental in advancing pasta technologies, ensuring the products meet consumer demands for quality and convenience. Her work has earned her recognition in the industry and has positioned her as a leader in pasta innovation.
Collaborations
Throughout her career, Baker has collaborated with notable colleagues such as Robert N Greene and Tian Seng Toh. These partnerships have fostered a dynamic environment for innovation, enabling Baker to leverage different expertise and insights that complement her own. Together, they have contributed to the evolution of pasta products, driving advancements that benefit both manufacturers and consumers.
Conclusion
Janice Margaret Baker's contributions to pasta production through her patents reflect her dedication to innovation in food technology. With her collaborative spirit and inventive mindset, she continues to pave the way for improvements in the industry, ensuring that pasta products not only meet but exceed consumer expectations. Her work stands as a testament to the impact of innovation in food science.