Company Filing History:
Years Active: 2025
Title: Koki Matsuda: Innovator in Cacao Bean-Derived Food Materials
Introduction
Koki Matsuda is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of cacao bean-derived food materials. His innovative approach aims to enhance the quality and usability of cacao in various food products.
Latest Patents
Koki Matsuda holds a patent titled "Composition and method for producing the same." This invention addresses the need for a cacao bean-derived food material that exhibits minimal oil seepage. The patent describes a composition with a particle size distribution ranging from 10 μm to 1.5 mm, which contains undisrupted cacao bean cells. Additionally, it specifies a composition with a free fat content ratio of 60% by weight or lower based on oil content. The invention also includes a composition containing 30% or more of undisrupted cells in cacao bean cells, as well as a composition with a breaking strength of 3 kgf or lower.
Career Highlights
Koki Matsuda is associated with Meiji Co., Ltd., a prominent company in the food industry. His work at Meiji has allowed him to focus on innovative food solutions that leverage the unique properties of cacao beans. His dedication to research and development has positioned him as a key figure in the advancement of food technology.
Collaborations
Koki Matsuda collaborates with talented individuals such as Fumito Miya and Jerchyuan Lin. These partnerships enhance the creative process and contribute to the successful development of innovative food products.
Conclusion
Koki Matsuda's contributions to the field of food technology, particularly through his patent on cacao bean-derived materials, showcase his innovative spirit and commitment to improving food quality. His work continues to influence the industry and inspire future advancements.