Jeremy B Thomspon

Title: Innovations of Jeremy B. Thompson in Food Technology

Introduction

Jeremy B. Thompson is an accomplished inventor based in Hopkins, MN (US). He has made significant contributions to the food industry through his innovative ideas and patents. His work focuses on enhancing the quality and perception of dough-based food products.

Latest Patents

Jeremy holds a patent for a dough-based food product and method of preparing it. This invention involves mixing dough or batter ingredients to create a composition that includes flour, water, and salt. Notably, the salt particles used in his formulation have a dissolution rate of at least 120 seconds. The resulting batter or dough, as well as the cooked foods derived from it, contain pockets of salt at a higher concentration than the overall mixture. This innovation allows for a saltiness perception level that is comparable to products containing table salt in amounts at least 40% greater than his formulation.

Career Highlights

Jeremy is currently employed at General Mills, Inc., where he continues to develop and refine food products. His expertise in food technology has positioned him as a valuable asset to the company.

Collaborations

Some of his notable coworkers include Kristi L. Bahe and Steven J. Cox, who contribute to the collaborative environment at General Mills.

Conclusion

Jeremy B. Thompson's innovative approach to dough-based food products exemplifies the intersection of creativity and technology in the food industry. His patent reflects a commitment to improving food quality and consumer experience.