Company Filing History:
Years Active: 2003-2010
Title: The Innovations of Leslie Lowry
Introduction
Leslie Lowry is an accomplished inventor based in Prairie View, IL (US). He has made significant contributions to the field of food science, particularly in the development of process cheeses. With a total of 2 patents, his work focuses on enhancing the nutritional profile of cheese products.
Latest Patents
Leslie Lowry's latest patents include a process for creating cheese that contains increased levels of whey protein. The first patent outlines a process cheese that comprises casein and whey protein in a ratio ranging from about 50:50 to about 75:25. This innovative cheese typically includes an emulsifier, milkfat, and may also contain additional ingredients such as whole whey, cheese, and lactic acid. The methods for producing this cheese involve either a pre-cook or post-cook homogenization step, along with a modified dairy protein source. The modified dairy protein source can include high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein. The second patent similarly details a method for preparing process cheese with increased whey protein levels, emphasizing the same ratios and ingredients.
Career Highlights
Throughout his career, Leslie Lowry has worked with notable companies in the food industry. He has been associated with Kraft Foods Holdings, Inc. and Kraft Foods Global Brands LLC. His experience in these organizations has allowed him to refine his expertise in food technology and innovation.
Collaborations
Leslie has collaborated with several professionals in his field, including Isabelle Laye and Ted Riley Lindstrom. These collaborations have contributed to the advancement of his research and the successful development of his patented processes.
Conclusion
Leslie Lowry's contributions to the field of food science, particularly in the area of process cheese, demonstrate his innovative spirit and dedication to enhancing food products. His patents reflect a commitment to improving nutritional content while maintaining quality.