Califon, NJ, United States of America

Matthew Allan Beam

USPTO Granted Patents = 3 

 

Average Co-Inventor Count = 8.8

ph-index = 3

Forward Citations = 9(Granted Patents)


Company Filing History:


Years Active: 2017

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3 patents (USPTO):

Title: Matthew Allan Beam: Innovator in Confectionery Technology

Introduction

Matthew Allan Beam is a notable inventor based in Califon, NJ (US). He has made significant contributions to the field of confectionery technology, holding a total of 3 patents. His innovative work focuses on creating unique non-chewing gum confectionery compositions that enhance the candy experience.

Latest Patents

Matthew's latest patents include a "Non-chewing gum confectionery composition" and a "Multi-region non-chewing gum confectionery composition." Both patents describe a dough-like confectionery material that contains a solid particulate, a liquid, and a diffusion controller. This innovative material serves as an effective replacement for panned coatings and can be applied to edible substrates, such as candy or chewing gum, to form layered confections. The patents also detail methods and apparatus for forming these layered confections, showcasing Matthew's commitment to advancing confectionery technology.

Career Highlights

Throughout his career, Matthew has worked with prominent companies in the industry, including Intercontinental Great Brands LLC and Mondelez Japan Limited. His experience in these organizations has allowed him to refine his skills and contribute to the development of new confectionery products.

Collaborations

Matthew has collaborated with talented individuals such as Vesselin Danailov Miladinov and Cesar Carlos Elejalde. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Matthew Allan Beam is a distinguished inventor whose work in confectionery technology has led to the development of innovative products that enhance the candy experience. His patents and collaborations reflect his dedication to advancing the field and creating new possibilities in confectionery.

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