Company Filing History:
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Years Active: 2008-2025
Title: Inventor Spotlight: Marie-Helene Morel
Introduction
Marie-Helene Morel, based in Montpellier, France, is an accomplished inventor known for her significant contributions to the field of food technology. With two patents to her name, she has developed innovative approaches in creating meat analogues and composite materials.
Latest Patents
Her latest patents include groundbreaking technologies that focus on meat analogues and methods for processing composite materials. One patent describes a meat analogue that features a macrostructure of connected sheared fibers aligned parallel to each other, with gaps positioned between them. This innovative structure utilizes vegetable protein, presenting a method to create alternatives to traditional meat products. The extrusion system detailed in her patent incorporates an extruder and a die, allowing for the production of these meat analogues by embedding fats or fat analogues within the vegetable protein material.
In addition, Marie-Helene's other patent addresses a method for preparing natural fiber-based composite materials containing natural binders. This process includes adding a powdery protein adhesive binder to natural fibers with controlled moisture content and subjecting the mixture to a heat pressure treatment, resulting in a robust composite material.
Career Highlights
Marie-Helene Morel has worked with notable companies, including Tate & Lyle Europe and Ensam. Her experience in these organizations has equipped her with a strong foundation in food innovation and processing techniques. Her work has not only advanced the understanding of plant-based alternatives but has also enriched the field of composite materials.
Collaborations
Throughout her career, Marie-Helene has collaborated with talented individuals such as Stephane Guilbert and Andreas Redl. These partnerships have bolstered her inventive capabilities, enabling the development of unique solutions in her field.
Conclusion
Marie-Helene Morel stands out as an innovative force in the world of food technology. With her patents addressing both meat analogues and natural fiber composites, she continues to push the boundaries of what is possible in creating sustainable food products. Her contributions are paving the way for advancements in both plant-based alternatives and eco-friendly materials.