Company Filing History:
Years Active: 1984
Title: Max Guggenbuehler: Innovator in Flavoring Agent Production
Introduction
Max Guggenbuehler is a notable inventor based in Hagenbuch, Switzerland. He has made significant contributions to the field of food technology, particularly in the production of flavoring agents. His innovative approach has led to the development of a unique process that enhances the flavor profile of various food products.
Latest Patents
Max Guggenbuehler holds a patent for a process for the production of a flavoring agent. This process involves a liquid or pasty mixture containing at least one source of free amino acids and additives, including at least one monosaccharide and, optionally, a sulphur-containing substance. The method includes heating the mixture, fractionating the source of free amino acids on a column of active carbon, and preparing a mixture of the collected fractions and additives. The resulting product has a flavor resembling meat, fish, or mushrooms, making it suitable for incorporation into soups, sauces, condiments, and stocks. He has 1 patent to his name.
Career Highlights
Max Guggenbuehler is associated with the company Société D'Assistance Technique Pour Produits Nestlé S.A. His work there has focused on advancing food technology and improving flavoring processes. His innovative contributions have been instrumental in enhancing the quality of food products.
Collaborations
Max has collaborated with Sven Heyland, working together to push the boundaries of flavoring agent production. Their partnership has fostered a creative environment that encourages innovation and the development of new food technologies.
Conclusion
Max Guggenbuehler is a pioneering inventor whose work in flavoring agent production has made a significant impact on the food industry. His innovative processes and collaborations continue to shape the future of food technology.