Company Filing History:
Years Active: 2005-2012
Title: Innovations of Kari Salminen
Introduction
Kari Salminen is an accomplished inventor based in Helsinki, Finland. He has made significant contributions to the field of food technology, particularly in the development of fermented food products and protein processing methods. With a total of 2 patents, Salminen's work reflects his commitment to innovation and quality in food science.
Latest Patents
Salminen's latest patents include a unique fermented food product that utilizes defatted flax-seed as its main raw material. This invention involves fermenting a suspension of defatted crushed flaxseed, optionally supplemented with other cereals or plant seeds, using a starter culture containing probiotic bacteria. The result is a spoonable or thinkable fermented snack product that offers both taste and health benefits.
Another notable patent pertains to a method of processing a proteinous material, specifically focusing on the removal of bovine insulin from liquid fat-free proteinous material derived from cow's milk. This method involves contacting the proteinous material with an adsorption resin, followed by optional ultra and dia-filtration treatments. The outcome is a bovine insulin-free proteinous material suitable for use in infant formulae and other specialized nutritional preparations.
Career Highlights
Throughout his career, Kari Salminen has worked with prominent companies such as Valio Ltd. and Elixi Oil Oy. His experience in these organizations has allowed him to refine his skills and contribute to innovative projects in the food industry.
Collaborations
Salminen has collaborated with notable professionals in his field, including Outi Vaarala and Olli Tossavainen. These partnerships have further enhanced his research and development efforts, leading to successful innovations.
Conclusion
Kari Salminen's contributions to food technology through his patents and collaborations highlight his role as a significant inventor in the industry. His work continues to influence the development of healthier food products and processing methods.