Company Filing History:
Years Active: 2002-2014
Title: The Innovative Contributions of Laura Gail Hill
Introduction
Laura Gail Hill, based in Prospect Heights, IL, is a notable inventor who has made significant contributions to the food industry through her innovative patents. With a total of four patents to her name, her inventions focus on enhancing food texture and quality, ultimately improving consumer experience.
Latest Patents
One of Laura's latest inventions is a nutritionally enhanced pasta. This innovation introduces a texture modifying agent, such as an enzyme, into the pasta dough, allowing the production of pasta with high protein content. The result is a product that maintains the quality and texture of traditional semolina-based pasta while being nutritionally superior.
Another significant patent by Laura is for refrigerated extended shelf-life bread products. This fully baked bread can be stored for an extended period, retaining its soft texture for up to three months. The bread is produced while maintaining a modified atmosphere, such as low oxygen levels, and stored under refrigerated conditions, making it a remarkable solution for long-lasting bakery products.
Career Highlights
Laura has worked with prominent companies in the food industry, including Kraft Foods Holdings, Inc. and Kraft Foods Group Brands LLC. Her extensive experience in these organizations has played a crucial role in her development as an inventor, allowing her to bridge the gap between product formulation and consumer demands.
Collaborations
Throughout her career, Laura has collaborated with talented professionals, including Dalip Kumar Nayyar and Maluwa Ursula Behringer. These partnerships have fostered creativity and innovation in her projects, highlighting the importance of teamwork in the field of invention.
Conclusion
Laura Gail Hill's innovative work in developing nutritionally enhanced products is paving the way for advancements in the food industry. With her remarkable patents, she continues to improve the quality and sustainability of food offerings, making her a significant figure in the realm of food innovation.