This inventor holds 5 USPTO granted patents. Top assignee: Nestec S.a.. Active years: 1991-2010.
Company Filing History:
Years Active: 1991-2010
Title: Josef Burri: Innovator in Beverage and Food Technology
Introduction
Josef Burri is a notable inventor based in Epalinges, Switzerland. He has made significant contributions to the fields of beverage and food technology, holding a total of 5 patents. His innovative work focuses on enhancing the viscosity of liquids and developing new food products.
Latest Patents
Among his latest patents, Burri has developed a beverage powder that progressively increases the viscosity of liquids. This beverage powder contains particles of a gelatinized cereal fraction rich in β-glucan. When dissolved in liquid, it creates a beverage with a β-glucan concentration ranging from about 0.4% to 1.5% by weight. After approximately 15 minutes at room temperature, the beverage maintains a viscosity below about 350 mPa·s, but it rapidly develops a final viscosity exceeding 1000 mPa·s at body temperature. Another significant invention is a psyllium husk containing intermediate product, which includes a cooked-extruded mixture of psyllium husk, oil or fat, cereal bran, vegetable binder, and a stabilizer against oxidation. This invention also encompasses a ready-to-eat cereal product that utilizes the intermediate product.
Career Highlights
Josef Burri is currently associated with Nestec S.A., where he continues to innovate in food technology. His work has led to advancements that not only improve product quality but also enhance consumer experience.
Collaborations
Burri has collaborated with notable colleagues such as Pierre Wuersch and Claude Guex, contributing to a dynamic team focused on innovation in food science.
Conclusion
Josef Burri's contributions to beverage and food technology exemplify the impact of innovative thinking in enhancing product functionality. His patents reflect a commitment to improving the quality and experience of food and beverages.