Lauren S Beam

Title: Innovations by Lauren S Beam in the Food Industry

Introduction

Lauren S Beam is an accomplished inventor based in New York, NY (US). She has made significant contributions to the food industry, particularly in the development of precooked egg products. With a total of four patents to her name, her work focuses on enhancing the quality and convenience of egg-based food items.

Latest Patents

One of her latest patents is titled "Enhanced precooked egg product and process for formulation of precooked egg products." This innovative process involves the creation of precooked egg patties designed for future heating in a microwave oven. The method begins with the acquisition of liquid whole eggs, liquid egg whites, and/or liquid egg yolks, which are mixed with leavening ingredients, including a combination of an acid and a base. This formulation aims to produce an egg patty with improved texture and appearance, making it suitable for use in breakfast sandwiches. Additional ingredients such as non-fat dry milk, modified food starch, gums, and emulsifiers can be incorporated to further enhance the product. The process ensures that the leavening ingredients are added to the liquid eggs and cooked before they dissipate, resulting in an egg patty that boasts a light and airy texture.

Career Highlights

Lauren S Beam has established herself as a key player in the food innovation sector. Her work at Michael Foods, Inc. has allowed her to focus on developing products that meet consumer demands for convenience and quality. Her expertise in food science and technology has led to the successful implementation of her patented processes in commercial applications.

Collaborations

Lauren collaborates with her coworker, Aloysius J Knipper, to further advance their projects and innovations within the company. Their teamwork exemplifies the importance of collaboration in driving successful product development.

Conclusion

Lauren S Beam's contributions to the food industry through her innovative patents demonstrate her commitment to enhancing food products. Her work not only improves the quality of precooked egg items but also addresses consumer needs for convenience in meal preparation.