Marcel E Buhler

Title: Innovative Contributions of Marcel E Buhler in Food Technology

Introduction

Marcel E Buhler, an inventive mind located in Tolochenaz, Switzerland, has significantly advanced the field of food technology through his groundbreaking innovations. With a remarkable portfolio of 17 patents, Buhler has pioneered processes that enhance the quality and usability of plant-based materials in food production.

Latest Patents

One of Buhler’s latest patents focuses on a unique process for milling, dehydrating, and deodorizing plant fiber residues. This innovation addresses the challenge of processing food product fibers, particularly those derived from extraction or hydrolysis procedures. The method involves projecting fiber residues towards a wall surface for attrition milling while simultaneously propelling heated air at temperatures ranging from 200°C to 400°C. This dual approach allows for efficient dehydration and deodorization, resulting in high-quality attrited fiber that can be further processed into breadcrumb products.

Another notable patent by Buhler involves the preservation of vegetables and fruits. In this process, vegetables and fruits undergo heat treatment followed by fermentation with lactic bacteria, resulting in a fermented food product and fermentation water with a pH range of 3.1 to 4.4. The method highlights Buhler’s commitment to leveraging fermentation to enhance food preservation and safety, ultimately elevating the shelf-life and nutritional quality of plant-based foods.

Career Highlights

Marcel E Buhler has made his mark in the food industry by working with prestigious companies such as Nestec S.A. and Société D'Assistance Technique Pour Produits Nestlé S.A. His experiences in these organizations have provided him with the insights and skills necessary to develop innovative solutions that address the complexities of modern food processing and preservation.

Collaborations

In his journey of innovation, Buhler has collaborated with notable colleagues, including Theodore Hodel and Mats Olofsson. These partnerships have fostered a creative environment, leading to the development of his patented technologies that cater to the evolving needs of the food industry.

Conclusion

Marcel E Buhler exemplifies the essence of innovation in food technology. With a strong focus on enhancing the utility of plant materials in food production, his patents are paving the way for new food preservation methods and product developments. As Buhler continues to push the boundaries of food technology, his contributions serve as a vital resource for future advancements in the industry.