Maxime Delattre

Maxime Delattre, an inventive spirit hailing from Geneva, Switzerland, has made significant strides in the field of food and beverage innovation. With a focus on enhancing sensory experiences, his work has garnered attention in various culinary and scientific circles.

Latest Patents

Delattre holds two patents, both centered around the use of phloretin, a compound known for its potential to improve taste. His innovative method involves reducing undesirable off-tastes such as licorice, astringency, bitterness, and sweet lingering in food and beverages. By incorporating phloretin at concentrations ranging from 10 to 40 parts per million (ppm), in the absence of certain bitterness-masking aroma substances, he aims to achieve a more palatable product without significantly enhancing sweetness.

Career Highlights

Maxime Delattre has established himself as a key player in the food and beverage industry through his work at Firmenich SA. His contributions not only reflect his dedication to innovation but also highlight his commitment to improving consumer experiences. With two patents to his name, Delattre continues to push the boundaries of flavor enhancement.

Collaborations

Throughout his career, Delattre has worked alongside talented individuals such as Jean-Luc Gelin and Long In Lou, fostering an environment of collaboration and shared expertise. These partnerships have been instrumental in the development of new ideas and solutions in the realm of flavor and sensory perception.

Conclusion

Maxime Delattre is a notable inventor whose patented methods for reducing off-tastes are changing the landscape of food and beverage formulation. His ongoing work at Firmenich SA, paired with his collaborative efforts, ensures that he remains at the forefront of innovation, continually seeking to refine and enhance the sensory qualities of consumer products.

This text is generated by artificial intelligence and may not be accurate.