This inventor holds 2 USPTO granted patents. Top assignee: Kraft Foods, Inc.. Active years: 2000.
Company Filing History:
Years Active: 2000
Title: Innovations by Mark R Barrett
Introduction
Mark R Barrett is an accomplished inventor based in Madison, WI (US). He has made significant contributions to the field of food technology, particularly in the development of methods that enhance the quality and longevity of baked goods. With a total of 2 patents to his name, Barrett's work is recognized for its practical applications in the food industry.
Latest Patents
Barrett's latest patents include innovative methods aimed at improving the storage and quality of baked products. The first patent, titled "Method of imparting resistance to moisture and texture degradation to a baked dough bread roll," focuses on a unique formulation that includes a starch-degrading, bacterially derived amylase enzyme. This method ensures that the baked dough bread roll maintains its texture and moisture resistance during storage in a hermetically sealed package, particularly in gas-flushed environments.
The second patent, "Method of packaging refrigerated meal in a package containing an overpouch," describes a compartmentalized, hermetically sealed package designed for storing refrigerated meals. This packaging method is formulated to keep the baked flour-containing components fresh and to retard staling during extended refrigerated storage. The inclusion of an anti-fogging agent further enhances the freshness of the product.
Career Highlights
Mark R Barrett is currently associated with Kraft Foods, Inc., where he applies his expertise in food technology to develop innovative solutions for the industry. His work has contributed to advancements in food preservation and quality, making a significant impact on consumer products.
Collaborations
Throughout his career, Barrett has collaborated with notable colleagues, including Reggie Finn and Stuart A Cochran. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.
Conclusion
Mark R Barrett's contributions to food technology through his patents demonstrate his commitment to innovation in the industry. His work not only enhances the quality of baked goods but also addresses consumer needs for freshness and longevity in food products.