Lee Meryl Huffman

Title: Lee Meryl Huffman: Innovator in Potato Protein Powders

Introduction

Lee Meryl Huffman is a notable inventor based in Palmerston North, New Zealand. He has made significant contributions to the field of food science, particularly in the development of potato protein powders. With a total of 2 patents to his name, Huffman's work focuses on enhancing the usability of potato proteins in various applications.

Latest Patents

Huffman's latest patents revolve around methods for creating wettable and dispersible potato protein powders. These innovative powders consist of potato protein, free amino acids, non-protein nitrogen compounds, and minerals derived from potatoes. Importantly, they are low in total α-glycoalkaloids, making them suitable for formulating foods, feeds, and beverages. This advancement opens new avenues for utilizing potato proteins in the food industry.

Career Highlights

Huffman is associated with the J.R. Simplot Company, where he applies his expertise in food science and innovation. His work has contributed to the company's efforts in developing high-quality food products that leverage the nutritional benefits of potatoes.

Collaborations

Huffman collaborates with talented individuals such as Jeffri Curtis Bohlscheid and Katrina Marie Fletcher. Their combined efforts enhance the research and development initiatives at J.R. Simplot Company.

Conclusion

Lee Meryl Huffman stands out as an innovator in the field of potato protein powders. His patents and contributions to food science reflect his commitment to advancing the industry. His work not only benefits the food sector but also showcases the potential of potato proteins in various applications.