Jérôme Clément

Title: The Innovations of Jérôme Clément

Introduction

Jérôme Clément is an accomplished inventor based in Saclay, France. He has made significant contributions to the field of food technology, particularly in the development of innovative cereal products. With a total of two patents to his name, Clément is recognized for his work in creating healthier food options.

Latest Patents

Clément's latest patents include a "Soft biscuit with slowly available glucose," which focuses on methods and products related to a cereal product that has a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product. Another notable patent is the "Breakfast biscuit with slowly available glucose," which pertains to a baked cereal product that has an SAG content of greater than about 15 g per 100 g, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.

Career Highlights

Jérôme Clément works at Generale Biscuit, where he applies his expertise in food science to develop innovative products. His work is aimed at improving the nutritional profile of biscuits, making them healthier for consumers.

Collaborations

Clément collaborates with talented individuals such as Monika Okoniewska and Isabel Moreira De Almeida, contributing to a dynamic team focused on innovation in the food industry.

Conclusion

Jérôme Clément's contributions to the field of food technology through his patents and work at Generale Biscuit highlight his commitment to creating healthier food options. His innovative approach continues to influence the industry positively.