Johannes Van Eijk

Title: Innovations by Johannes Van Eijk in Baked Goods Preservation

Introduction

Johannes Van Eijk is an innovative inventor based in Longueuil, Canada. He has made significant contributions to the field of food preservation, particularly in the area of baked goods. His work focuses on extending the shelf life of these products while enhancing their flavor characteristics.

Latest Patents

Johannes holds a patent for a method that extends the mold-free shelf life and improves the flavor characteristics of baked goods. The patent describes a novel approach that involves applying live yeast on the surface of baked goods after they have been baked and cooled. This method is applicable to a variety of baked goods, including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts, and pita breads. The innovation allows for the production of baked goods containing live probiotic yeast, which can enhance both flavor and health benefits.

Career Highlights

Johannes Van Eijk is associated with Lallemand Inc., a company known for its expertise in yeast and fermentation. His work at Lallemand has allowed him to explore and develop methods that improve the quality and longevity of baked products. His innovative approach has the potential to revolutionize the way baked goods are preserved and enjoyed.

Collaborations

Johannes has collaborated with notable colleagues, including Clifford Caron and J. Kevin Kraus. These partnerships have contributed to the advancement of his research and the successful development of his patented methods.

Conclusion

Johannes Van Eijk's contributions to the field of baked goods preservation highlight the importance of innovation in food technology. His patented method not only extends shelf life but also enhances flavor, showcasing the potential for further advancements in this area.