Company Filing History:
Years Active: 2012-2024
Title: Mark S Mackey: Innovator in Enhanced White Chocolate
Introduction
Mark S Mackey is a notable inventor based in Hackettstown, NJ (US). He has made significant contributions to the field of food science, particularly in the development of enhanced white chocolate products. With a total of 2 patents, Mackey's work focuses on improving the organoleptic properties and shelf life of white chocolate.
Latest Patents
Mackey's latest patents include innovative methods for creating white chocolate with enhanced properties. One of his inventions involves a white chocolate that comprises nonendogenous amounts of isovaleric acid and/or 2-methylbutyric acid. This formulation has been found to provide enhanced organoleptic properties for an extended period, thereby improving the shelf life of the product. Another patent focuses on an organoleptically enhanced white chocolate that incorporates isovaleric acid in effective amounts to elevate its sensory attributes compared to conventional white chocolate.
Career Highlights
Mark S Mackey is currently employed at Mars, Incorporated, where he continues to innovate in the realm of food products. His work has not only contributed to the company's portfolio but has also set new standards in the chocolate industry.
Collaborations
Mackey has collaborated with notable colleagues such as John P Munafo and Nancy Chiang, further enhancing the innovative efforts at Mars, Incorporated.
Conclusion
Mark S Mackey's contributions to the field of food science, particularly in the enhancement of white chocolate, demonstrate his commitment to innovation. His patents reflect a deep understanding of the sensory qualities of food, paving the way for future advancements in the industry.