Company Filing History:
2 out of 35 
1 out of 62 
Years Active: 2020-2023
Title: Kazuhiro Fukada: Innovator in Sweetener Technology
Introduction
Kazuhiro Fukada is a notable inventor based in Kagawa, Japan. He has made significant contributions to the field of sweetener technology, particularly focusing on D-psicose-containing sweeteners. With a total of 2 patents to his name, Fukada's work has the potential to impact the food and beverage industry positively.
Latest Patents
Fukada's latest patents include innovative formulations for D-psicose-containing sweeteners and the foods and drinks derived from them. His first patent describes a D-psicose-containing sweetener that modifies the taste of D-psicose. This sweetener includes D-psicose, a sugar alcohol, and/or a high-intensity sweetener, with D-psicose as the main component. The formulation aims to create a low-calorie sweetener that provides a refreshing feel in the oral cavity. The sugar alcohols used in this formulation can include sorbitol, mannitol, lactitol, maltitol, xylitol, and erythritol. The high-intensity sweeteners may consist of aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose, stevia sweetener, dulcin, taumatin, neotame, and monellin. His second patent further elaborates on the same concept, emphasizing the versatility of D-psicose in various food and drink applications.
Career Highlights
Throughout his career, Kazuhiro Fukada has worked with reputable organizations, including Matsutani Chemical Industry Co., Ltd. and Kagawa University. His experience in these institutions has allowed him to develop and refine his innovative sweetener technologies.
Collaborations
Fukada has collaborated with notable colleagues such as Hideki Fujihara and Kazuhiro Okuma. These partnerships have contributed to the advancement of his research and the successful development of his patents.
Conclusion
Kazuhiro Fukada's contributions to sweetener technology, particularly through his patents on D-psicose-containing sweeteners, showcase his innovative spirit and dedication to improving food and beverage options. His work continues to influence the industry and offers promising alternatives for consumers seeking low-calorie sweeteners.