This inventor holds 1 USPTO granted patent. Top assignee: Campbell Soup Company. Active years: 1985.
Company Filing History:
Years Active: 1985
Title: Innovations by John V Scanlon in Food Preservation
Introduction
John V Scanlon is an accomplished inventor based in Haddonfield, NJ (US). He has made significant contributions to the field of food preservation, particularly in maintaining the texture of fresh food products. With a focus on innovation, Scanlon has developed a unique process that enhances the quality of diced fruits and vegetables.
Latest Patents
Scanlon holds a patent for "Texture preservation for diced fresh food products using gelled." This invention describes a process for preserving the natural texture of diced, pectin-containing fresh fruit and vegetable products through conventional heat and acid sterilization procedures. The method involves impregnating fruit or vegetable products with an aqueous polyuronic acid-containing solution, followed by contact with an aqueous source of di-valent metal cations to gel the absorbed acid. This innovative approach ensures that the texture of the food remains intact during processing.
Career Highlights
John V Scanlon is currently employed at Campbell Soup Company, where he continues to work on advancements in food technology. His expertise in food preservation has been instrumental in developing new products that meet consumer demands for quality and freshness.
Collaborations
Scanlon collaborates with various professionals in the industry, including his coworker David P Gaehring. Together, they work on innovative solutions that enhance food preservation techniques.
Conclusion
John V Scanlon's contributions to food preservation through his patented innovations demonstrate his commitment to improving the quality of fresh food products. His work at Campbell Soup Company highlights the importance of innovation in the food industry.