Company Filing History:
Years Active: 1997
Title: Joseph W Mann: Innovator in Processed Cheese Technology
Introduction
Joseph W Mann is a notable inventor based in Escondido, CA (US). He has made significant contributions to the food industry, particularly in the development of processed cheese products. His innovative approach has led to advancements that enhance the safety and quality of cheese spreads.
Latest Patents
Joseph W Mann holds a patent for a low-acid, high-moisture processed cheese spread and the method of making it. This patent describes high-moisture, high-pH, shelf-stable cheese spreads that contain various types of cheese, including Swiss, Cheddar, American, mozzarella, and skim milk cheese. The invention ensures that the cheese spreads remain free from the growth of Clostridium botulinum and the production of toxins during room temperature storage for extended periods, specifically at least 180 days, and preferably up to 300 days. The formulation includes sodium chloride, phosphate salts, sodium citrate, and sodium lactate, with specific percentages to maintain the desired moisture content and pH levels.
Career Highlights
Joseph W Mann has worked with Nabisco, Inc., where he has applied his expertise in food technology to develop innovative products. His work has contributed to the company's reputation for quality and safety in processed food items.
Collaborations
Throughout his career, Mann has collaborated with notable colleagues, including Tim Michael Adrianson and Alpheus I Brown, Jr. These partnerships have fostered a creative environment that encourages the development of new ideas and products in the food industry.
Conclusion
Joseph W Mann's contributions to the field of processed cheese technology exemplify the impact of innovation in food safety and quality. His patent for a low-acid, high-moisture cheese spread showcases his commitment to advancing food technology.