This inventor holds 3 USPTO granted patents. Top assignee: Nestec S.a.. Active years: 2002-2004.
Company Filing History:
Years Active: 2002-2004
Title: Innovations by Mark O Foster in Food Merchandising
Introduction
Mark O Foster is an accomplished inventor based in New Milford, CT (US). He has made significant contributions to the field of food merchandising, particularly in the area of controlling the drying of previously baked goods. With a total of 3 patents to his name, Foster's work focuses on enhancing the quality and presentation of baked products.
Latest Patents
Foster's latest patents include a "Method and apparatus for controlling the drying of previously baked goods." This invention features a merchandiser designed to display and warm previously baked dough products, such as cookies, under controlled drying conditions. The design includes an enclosure with transparent wall members, an access aperture, and a support surface for the baked products. A heat source provides heated air while ensuring that the products maintain their organoleptic and texture properties for at least two hours.
Another notable patent is the "Merchandiser system and method for controlling the drying of previously baked goods." This system is aimed at thawing, displaying, and warming previously baked dough products while controlling moisture levels. The goal is to preserve the quality of the products, ensuring they remain comparable to freshly baked goods for a similar duration.
Career Highlights
Mark O Foster is currently associated with Nestec S.a., where he continues to innovate in the food merchandising sector. His work has been instrumental in developing systems that enhance the consumer experience with baked goods.
Collaborations
Foster has collaborated with notable colleagues, including Eileen M Roehr and Antonio Gutierrez. Their combined expertise contributes to the advancement of food merchandising technologies.
Conclusion
Mark O Foster's innovative patents and contributions to food merchandising demonstrate his commitment to improving the quality of baked goods. His work not only enhances product presentation but also ensures that consumers enjoy the best possible experience with previously baked products.