Company Filing History:
Years Active: 1995-1997
Title: Innovations of Kenneth C. Stephan in Low-Fat Meat Products
Introduction
Kenneth C. Stephan is a notable inventor based in Austin, Minnesota, renowned for his contributions to the food industry, specifically in the area of low-fat meat production. With two patents to his name, Kenneth has significantly impacted the way meat products are processed, focusing on health-conscious innovations.
Latest Patents
Kenneth's latest patents revolve around innovative processes for creating low-fat meat products. The first patent describes a method wherein meat with less than 50% fat is ground into small particles, heated to just under 100 degrees Fahrenheit, and then processed in a centrifuge. This method effectively separates the fat, yielding a low-fat meat product and an oil byproduct. The oil can undergo further polishing, enhancing its usability. The second patent mirrors this process with slight variations, emphasizing the mixing of heated meat before it's subjected to centrifugal separation. Both patents highlight the efficiency and health benefits of reducing fat content in meat production.
Career Highlights
Kenneth currently works with Hormel Foods Corporation, a leader in the food industry known for its quality meat products. His work there emphasizes innovative techniques and processes that not only improve the nutritional value of meat products but also align with current consumer trends favoring healthier options.
Collaborations
Throughout his career, Kenneth has collaborated with colleagues such as Daniel L. Franklin and Richard M. Herreid. These collaborations have fostered a creative environment at Hormel Foods Corporation, leading to the development and refinement of advanced food processing techniques.
Conclusion
Kenneth C. Stephan's contributions to low-fat meat processing showcase his commitment to innovation within the food industry. His patents reflect a dedication to creating healthier alternatives without compromising on quality. As the industry continues to evolve, Kenneth's work remains a relevant cornerstone in the pursuit of improved dietary options for consumers.