Location History:
- Hanover Park, IL (US) (2004 - 2005)
- Streamwood, IL (US) (2006)
Company Filing History:
Years Active: 2004-2006
Title: Inventor Keith Daniel Forneck: Pioneering Extended Shelf-life Bread Products
Introduction
Keith Daniel Forneck, based in Streamwood, IL, has made significant contributions to the food technology industry with a focus on innovations in bread products. With a total of 3 patents to his name, Forneck is recognized for creating solutions that enhance the quality and shelf life of baked goods.
Latest Patents
Forneck's latest patents include innovations that address the needs of modern consumers seeking convenience and longevity in food products. One of his notable inventions is a method for creating refrigerated extended shelf-life bread, which retains its soft texture for at least three months when stored under specific refrigerated conditions. This product is made from a carefully balanced mixture of ingredients, including flour, salt, gluten, and various leavening agents, ensuring it maintains its desirable quality during storage.
Additionally, Forneck has developed a fully baked, soft breadstick product designed for convenience and freshness. This innovative breadstick has a water activity level that promotes its use in ready-to-eat kits, perfectly complementing a variety of food items such as cheeses and sauces. The direct packaging of these components ensures their flavors and textures remain intact, offering consumers a delightful snacking experience.
Career Highlights
Throughout his career, Keith Daniel Forneck has been associated with Kraft Foods Holdings, Inc., contributing his expertise in food sciences and product development to the company's innovative projects. His work has led to advancements that not only satisfy consumer preferences but also set new standards in the industry.
Collaborations
Forneck has collaborated with talented professionals such as Mary A. Lamp and William T. Paulos, pooling their knowledge and skills to drive innovation in Kraft’s product offerings. These collaborations have been essential in refining recipes and developing efficient production methods that meet the demands of today’s market.
Conclusion
With a passion for creating high-quality bread products, Keith Daniel Forneck continues to be a driving force in the field of food innovation. His work not only enhances the consumer experience but also pushes the boundaries of what's possible in baked goods, ensuring fresh and delicious options are accessible to all. As he moves forward, the impact of his inventions will undoubtedly be felt in kitchens and dining establishments around the world.