This inventor holds 2 USPTO granted patents and 2 published patent applications, plus 1 CIPO patent and 3 EPO patents. Top assignee: Nestec S.a.. Active years: 2003-2017.
Location History:
- Treycovagnes, CH (2003)
- Les Hopitaux Neufs, FR (2017)
Company Filing History:
Years Active: 2003-2017
Title: Martine Daenzer-Alloncle: Innovator in Food and Beverage Technology
Introduction
Martine Daenzer-Alloncle is a notable inventor based in Les Hopitaux Neufs, France. She has made significant contributions to the field of food and beverage technology, holding 2 patents that showcase her innovative spirit and expertise.
Latest Patents
Her latest patents include a composition for the preparation of a food or beverage product. This invention involves a unique composition that comprises a foamer ingredient releasing gas upon dissolution in an aqueous liquid, along with a beverage or foodstuff ingredient containing particles of ground vegetable material. The design ensures that a foam is formed before the beverage or foodstuff ingredient has dissolved, enhancing the overall product experience. Another patent focuses on a cereal bar and the method of making it. This ready-to-eat food bar contains an extruded mixture of agglomerated particles or flakes made from amylaceous materials and milk solids, combined with a binder. The process for manufacturing this food bar involves preparing a dry mixture, mixing it with a binder, and forming it into a bar shape.
Career Highlights
Martine is currently employed at Nestec S.A., where she continues to innovate in the food technology sector. Her work has contributed to the development of products that are not only nutritious but also appealing to consumers.
Collaborations
Throughout her career, Martine has collaborated with talented individuals such as Yann Doleyres and Joseph Burri, enhancing her projects with diverse expertise.
Conclusion
Martine Daenzer-Alloncle's contributions to food and beverage technology reflect her dedication to innovation and quality. Her patents demonstrate her ability to create products that meet consumer needs while pushing the boundaries of food science.