Company Filing History:
Years Active: 2001
Title: The Innovative Contributions of Joseph J Janda
Introduction
Joseph J Janda is an accomplished inventor based in Midlothian, IL (US). He has made significant contributions to the food industry through his innovative patent. His work focuses on enhancing the textural characteristics of battered and breaded foods, providing consumers with a superior culinary experience.
Latest Patents
Joseph J Janda holds a patent for a food product that boasts a crisp texture, golden brown appearance, and fresh fried taste similar to conventionally-fried foods. This invention involves a food substrate coated with a cereal-based batter that contains sodium caseinate and no egg albumen. The batter has a solids level of at least 30 percent by weight and provides at least about 0.2 percent by weight of sodium caseinate. This patent showcases his dedication to improving food quality and texture.
Career Highlights
Joseph J Janda is associated with Griffith Laboratories International, Inc., where he applies his expertise in food technology. His innovative approach has led to advancements in food processing and product development. With a focus on quality and consumer satisfaction, he continues to make strides in the industry.
Collaborations
Joseph has worked alongside notable colleagues such as Joachim Baur and Kenneth S Darley. Their collaborative efforts contribute to the ongoing success and innovation within their field.
Conclusion
Joseph J Janda's contributions to the food industry through his patent reflect his commitment to innovation and quality. His work not only enhances the culinary experience but also sets a standard for future developments in food technology.