Johannes Baensch

Title: **The Innovative Contributions of Johannes Baensch**

Introduction

Johannes Baensch, an accomplished inventor based in Le Breuil-en-Auge, France, has made significant contributions to the field of food technology. With a portfolio that includes four patents, Baensch's innovations reflect his commitment to advancing food composition and seasoning preparation. His work demonstrates a blend of culinary science and technical expertise.

Latest Patents

Among Johannes Baensch's notable inventions are two recent patents that showcase his innovative spirit. The first patent is for a cream-based food composition, which outlines a precise process for creating a homogeneous cream. This cream is produced by mixing various dairy components, sugars, and a texturizing agent, followed by heat treatment and the addition of molten fatty substances. The resulting cream can be utilized in food compositions, such as being deposited between layers of biscuits, enhancing the texture and flavor profile of the final product.

The second patent involves a hydrolyzate seasoning preparation in the presence of lactic acid bacteria. This process includes hydrolyzing koji without added salt while maintaining specific temperature and pH levels. The innovative method allows for the development of a unique seasoning composition that enhances flavor without the need for a moromi, showcasing Baensch's ability to merge traditional food preparation techniques with modern microbiological methods.

Career Highlights

Johannes Baensch currently works at Nestec S.A., a subsidiary of the Nestlé Group, where he applies his expertise in food technology to develop new products and processes. His experience in the industry, particularly within such a reputable company, underscores his standing as a knowledgeable inventor capable of driving innovation in food science.

Collaborations

Throughout his career, Baensch has collaborated with esteemed colleagues such as Peter Niederberger and Hazel Geok Khoo. These partnerships reflect a dynamic exchange of ideas and expertise, contributing to the successful development of his patents and enhancing the caliber of innovations produced within the team.

Conclusion

Johannes Baensch's inventive spirit has brought forth noteworthy advancements in food composition and seasoning preparation. His four patents serve as a testament to his dedication to innovation in the food industry. As he continues to work at Nestec S.A. alongside talented colleagues, the potential for future contributions in the field remains promising.