Luis Roberto King

Title: The Innovations of Luis Roberto King

Introduction

Luis Roberto King, an accomplished inventor based in Pully, Switzerland, has made significant contributions to the field of food technology. With two patents to his name, King's work focuses primarily on gluten-free products, addressing the dietary needs of individuals with gluten intolerance.

Latest Patents

One of King’s notable inventions is the gluten-free pasta comprising seed protein. This innovation relates to gluten-free food products, specifically pasta made from a combination of starch-containing materials and seed protein. Additionally, he has developed a method for producing a composite dough-based product, which involves creating a wheat dough with a cohesive gluten structure and separately preparing a non-wheat dough. The two doughs are then assembled and laminated to form a composite product, responding to the growing demand for versatile dietary options.

Career Highlights

Throughout his career, King has worked with prestigious companies, including Nestec S.A. and Société des Produits Nestlé S.A., where he developed his expertise in food science and innovation. His experience in these environments has enabled him to refine his inventions and bring them to fruition.

Collaborations

King has collaborated with notable professionals in his field, including Erik Hedemann Andersen and Anders Ekberg. These partnerships have allowed him to enhance his inventions by integrating diverse ideas and expertise, pushing the boundaries of food technology.

Conclusion

Luis Roberto King continues to make strides in the food industry with his innovative approaches to gluten-free products. His patents not only benefit individuals with dietary restrictions but also contribute to the broader movement toward healthier food options. As a driven inventor, King exemplifies the spirit of innovation in addressing contemporary food-related challenges.