Laurie C Burgess

Title: Innovations by Laurie C. Burgess in Dried Fruit Products

Introduction

Laurie C. Burgess is an accomplished inventor based in Merrimac, NH (US). She has made significant contributions to the field of food technology, particularly in the development of fortified dried fruit products. Her innovative approach combines nutrition with convenience, catering to health-conscious consumers.

Latest Patents

Laurie holds a patent for "Dried fruit products fortified with calcium and method of preparation." This patent discloses improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65% by weight of fruit solids; B) about 0.1 to 85% of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. The patent also outlines methods for preparing these fruit products, which involve forming a concentrated slurry of calcium phosphate, creating a wet blend of fruit ingredients, and drying the mixture to achieve the desired moisture content.

Career Highlights

Laurie is associated with General Mills, Inc., where she has been able to apply her expertise in food science and innovation. Her work has contributed to the development of healthier snack options that are both tasty and nutritious.

Collaborations

Laurie has collaborated with notable colleagues such as Lanny P. Baumann and Richard O. Benham. These partnerships have fostered a creative environment that encourages the exchange of ideas and advancements in food technology.

Conclusion

Laurie C. Burgess exemplifies the spirit of innovation in the food industry through her patented work on calcium-fortified dried fruit products. Her contributions not only enhance the nutritional value of snacks but also reflect a commitment to improving consumer health.