Joseph F Gessler

Title: Joseph F. Gessler: Innovator in Cheese Analog Products

Introduction

Joseph F. Gessler is an inventive mind based in West Milford, NJ (US). He has made significant contributions to the food industry, particularly in the development of cheese analog products. His innovative approach combines vegetable proteins with traditional dairy components to create unique food alternatives.

Latest Patents

Joseph F. Gessler holds a patent for a product titled "Soy milk containing cheese analog." This invention features a cheese analog made with vegetable protein rather than dairy protein, maintaining a natural pH of about 7.0 ± 0.5. The formulation includes soy milk in the weight percent range of 9 to 19%, vegetable oil in the weight percent range of 14 to 22%, dairy whey in the weight percent range of 7 to 13%, caseinate in the weight percent of 2 to 10%, and water in the weight percent range of 38 to 58%. This innovative product can also include various flavorants and colorants, resulting in a versatile water dispersion cheese analog.

Career Highlights

Joseph has worked with General Foods Limited, where he has been able to apply his expertise in food science and innovation. His work has contributed to the advancement of alternative dairy products, catering to a growing market of health-conscious consumers and those with dietary restrictions.

Collaborations

Throughout his career, Joseph has collaborated with notable colleagues, including Rita W. Brander and Teresa A. Raap. These partnerships have fostered a creative environment that encourages the development of innovative food products.

Conclusion

Joseph F. Gessler's contributions to the field of food innovation, particularly in cheese analog products, highlight his role as a forward-thinking inventor. His patent for soy milk containing cheese analog demonstrates his commitment to creating healthier and more accessible food options.