Jonathan E Trautz

Title: Innovations in Food Fortification by Jonathan E Trautz

Introduction

Jonathan E Trautz is an accomplished inventor based in Maple Grove, MN (US). He has made significant contributions to the field of food science, particularly in the development of fortified food products. With a total of three patents to his name, Trautz has focused on enhancing the nutritional value of breakfast cereals.

Latest Patents

Trautz's latest patents revolve around food products fortified with calcium and methods of preparation. One of his notable inventions includes cooked cereal dough products that are fortified with calcium from multiple sources, primarily calcium phosphate salts with a median particle size of 2 to 15 micrometers. These innovations allow for the creation of dried cereal finished products, such as Ready-To-Eat breakfast cereals, which can be made from lightly colored cereal materials. The methods for preparing these calcium-fortified compositions involve providing a cooked cereal dough containing multiple calcium sources, forming the dough into pieces, and drying them to create finished food products rich in calcium.

Career Highlights

Throughout his career, Trautz has worked with prominent companies in the food industry, including General Mills, Inc. and General Mills Holdings II, LLC. His experience in these organizations has allowed him to develop and refine his innovative approaches to food fortification.

Collaborations

Trautz has collaborated with notable colleagues such as James W Geoffrion and Darryl J Ballman, contributing to the advancement of food technology and nutrition.

Conclusion

Jonathan E Trautz's work in food fortification exemplifies the importance of innovation in enhancing the nutritional quality of everyday food products. His patents reflect a commitment to improving public health through better dietary options.