Meghan A McIlroy

Title: Innovations in Flavor: The Contributions of Meghan A McIlroy

Introduction

Meghan A McIlroy is an accomplished inventor based in Des Plaines, IL (US). She has made significant contributions to the field of food science, particularly in the development of biogenerated flavors. Her innovative work has the potential to transform the way flavor components are produced and utilized in various food products.

Latest Patents

Meghan A McIlroy holds a patent for "Methods for rapid production and usage of biogenerated flavors." This patent describes a stabilized, natural biogenerated cheddar flavor component that can be used to prepare food products with flavor characteristics similar to traditional cheeses. The process involves manufacturing a cheddar flavor component that is stabilized against spoilage and pathogenic microorganisms. By incorporating a bacteriocin source during fermentation, the production time for the flavor component can be significantly reduced without compromising flavor or microbial stability. This flavor component can be utilized in process cheese, cheese-type products, and other food items.

Career Highlights

Throughout her career, Meghan has demonstrated a commitment to innovation in food technology. Her work at Kraft Foods Group Brands LLC has allowed her to explore new methods for enhancing flavor profiles in food products. With her expertise, she has contributed to advancements that not only improve taste but also ensure safety and stability in food production.

Collaborations

Meghan has collaborated with notable colleagues, including Chad David Galer and James L Moran. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking solutions in the food industry.

Conclusion

Meghan A McIlroy's contributions to the field of biogenerated flavors exemplify the intersection of innovation and food science. Her patented methods for producing stabilized flavor components are paving the way for advancements in food technology. Through her work, she continues to influence the future of flavor development in the culinary world.