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For the Inventor, By the Inventor

Oregonia, OH, United States of America

John Keeney Howie

This inventor holds 23 USPTO granted patents and 1 published patent application, plus 5 CIPO patents and 4 EPO patents, primarily in Food Science Innovations. Top assignees: The Procter Gamble Company, The Procter & Gamble, Other. Active years: 1985-2011.

IDiyas Innovation Intelligence. (2026). Inventor Profile: John Keeney Howie. Retrieved from https://idiyas.com/inventor/john-keeney-howie

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 23 

% Patents Active = 95.7



Average Co-Inventor Count = 3.1

ph-index = 11

Forward Citations = 286(Granted Patents)


Location History:

  • Cincinnati, OH (US) (1996 - 2003)
  • Oregonia, OH (US) (1985 - 2011)

Company Filing History:

goldMedal18 out of 17,173 
 
The Procter Gamble Company
 patents
silverMedal1 out of 62 
 
The Procter & Gamble
 patents
bronzeMedal4 out of 834,453 
Other
 patents

Years Active: 1985-2011

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Areas of Expertise:
Acrylamide Reduction
Polyol Polyester
Food Preparation
Nondigestible Fats
Cooking Oils
Phase Transfer Catalyst
Solid Polyglycerol Esters
Transesterification Catalyst
Flowable Composition
Highly Esterified Polyesters
Cocoa Products
Roasted Coffee Beans
23 patents (USPTO):Explore Patents
1. 7867529 - Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce (2011-01-11),
2. 7527815 - Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce (2009-05-05),
3. 7514113 - Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce (2009-04-07),
4. 7304153 - Polyol polyester synthesis (2007-12-04),
5. 7220440 - Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce (2007-05-22),
6. 7189422 - Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce (2007-03-13),
7. 6995232 - Synthesis of polyol medium fatty acid polyesters (2006-02-07),
8. 6989167 - Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce (2006-01-24),
9. 6566124 - Processes for synthesis and purification of nondigestible fats (2003-05-20),
10. 6544574 - Food preparation compositions (2003-04-08),
11. 6518226 - Flowable composition and a process for making the flowable composition (2003-02-11),
12. 6403144 - Food preparation compositions (2002-06-11),
13. 6310227 - Reduced calorie cooking and frying oils having improved hydrolytic stability, and process for preparing (2001-10-30),
14. 6303777 - Process for obtaining highly esterified polyol fatty acid polyesters having reduced levels of difatty ketones and &bgr;-ketoesters (2001-10-16),
15. 6261628 - Nondigestible fat compositions containing solid polyglycerol ester particles for passive oil loss control (2001-07-17),

Title: Innovator Spotlight: John Keeney Howie - Pioneering Reduction of Acrylamide in Foods

Introduction:

John Keeney Howie, a prolific inventor based in Oregonia, OH, US, has left an indelible mark in the realm of food innovation with his groundbreaking work in reducing acrylamide levels in various food products.

Latest Patents:

Howie's latest patents showcase his innovative approach to reducing acrylamide in foods. One of his notable inventions includes a method for reducing acrylamide in foods by targeting the reduction of asparagine before final heating. Additionally, he has developed corn-based foods with reduced acrylamide levels, emphasizing the use of enzymes to hydrolyze asparagine in the process.

Career Highlights:

With an impressive portfolio of 23 patents to his name, John Keeney Howie has demonstrated a keen understanding of food science and technology. His dedication to creating safer and healthier food options has garnered recognition in the industry.

Collaborations:

Throughout his career, Howie has collaborated with esteemed professionals such as David Vincent Zyzak and Patrick Joseph Corrigan. His partnerships have led to dynamic innovations in food processing and product development.

Conclusion:

In conclusion, John Keeney Howie's contributions to the field of food innovation are truly remarkable. His inventive solutions for reducing acrylamide levels in various food products have paved the way for a healthier and more conscious approach to food consumption. Howie's legacy as an inventor continues to inspire future generations in the pursuit of innovative and sustainable food practices.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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