Company Filing History:
Years Active: 2014
Title: Celebrating the Innovations of Jessica A. Marshall
Introduction
Jessica A. Marshall, an accomplished inventor based in Twin Falls, Idaho, has made significant contributions to the field of nutrition through her innovative work with whey protein. Her invention highlights the potential of food science to enhance the nutritional value of everyday products.
Latest Patents
Jessica holds a patent for "Acidified whey protein compositions and methods for making them." This invention relates to whey protein compositions that can be incorporated into food or beverage products, providing supplemental amounts of protein. The acidified whey protein compositions may comprise a liquid whey protein and an acidulant. By blending the liquid whey protein with the acidulant and co-drying the resulting mixture, Jessica's invention achieves a composition with a reduced pH of less than about 6, thereby improving the organoleptic characteristics of the final product.
Career Highlights
Jessica is associated with Glanbia Nutritionals, a prominent company that focuses on providing nutrition solutions to consumers. Her work there has been pivotal in exploring new ways to enrich food products, aligning with modern dietary needs and preferences. Through her innovative approaches, she has set a standard for quality and effectiveness in nutritional products.
Collaborations
Throughout her career, Jessica has collaborated with esteemed colleagues, including Brent L. Petersen and Eric Douglas Bastian. These partnerships have fostered an environment of shared knowledge and innovation, further enhancing the development of cutting-edge nutritional solutions.
Conclusion
Jessica A. Marshall stands as a remarkable figure in the world of invention and innovation. Her patent for acidified whey protein compositions reflects her commitment to improving dietary options and enhancing the nutritional landscape. With her contributions, she continues to inspire future generations of inventors and researchers in the field of food science.