Jeanette Y Wong

Title: The Innovative Contributions of Jeanette Y Wong

Introduction

Jeanette Y Wong is a notable inventor based in Bedford, GB. She has made significant contributions to the field of food technology, particularly in the development of non-dairy cream products. Her innovative approach has led to the creation of a unique whippable non-dairy cream that has garnered attention in the industry.

Latest Patents

Jeanette holds 1 patent for her invention titled "Whippable Non-Dairy Cream Based on Liquid Oil." This invention focuses on creating whippable non-dairy creams with fat levels ranging from 15-60 wt %. The fat composition consists of 25-85 wt % liquid oil and the remainder as hard fat, which provides excellent properties, including a whipping time of less than 6 minutes. Additionally, the production process includes a tempering step that allows the non-dairy cream to become whippable within 4 minutes.

Career Highlights

Jeanette is currently employed at Van Den Bergh Foods Co., a division of Conopco, Inc. Her work at this company has allowed her to apply her innovative ideas in a practical setting, contributing to the advancement of food products that cater to diverse dietary needs.

Collaborations

Throughout her career, Jeanette has collaborated with several talented individuals, including Malcolm G Jones and Ian M Kimsey. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking products.

Conclusion

Jeanette Y Wong's contributions to the field of food technology exemplify the impact of innovation in creating products that meet consumer demands. Her work continues to inspire others in the industry, showcasing the importance of creativity and collaboration in driving advancements.