Company Filing History:
Years Active: 2022-2024
Title: Michelle Beaver: Innovator in Food Technology
Introduction
Michelle Beaver is a notable inventor based in East Hanover, NJ (US). She has made significant contributions to the field of food technology, particularly in the development of methods to enhance the quality of baked goods and food fillings. With a total of 2 patents, her work focuses on reducing harmful substances in food products while maintaining desirable textures and flavors.
Latest Patents
One of her latest patents is titled "Method of reducing asparagine in whole grain flours." This innovative method involves treating whole grains with an asparagine-reducing composition, which can include an asparaginase enzyme or a yeast strain capable of degrading asparagine. The process effectively reduces the asparagine content in whole grain flour by at least 25%, resulting in a flour with an asparagine level of no more than 250 ppm. This advancement is crucial for producing baked goods with lower acrylamide content, enhancing food safety and quality.
Another significant patent is for a "Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion." This invention provides soft and creamy lipid-based food fillings that can withstand high-temperature cooking processes. The fillings are designed to maintain their texture and quality even after baking and during storage. They consist of a specific blend of edible lipids, high oil-binding capacity materials, and amorphous materials, ensuring a desirable product for consumers.
Career Highlights
Michelle Beaver is currently employed at Intercontinental Great Brands LLC, where she continues to innovate in the food technology sector. Her work has garnered attention for its practical applications in improving food safety and quality.
Collaborations
Some of her notable coworkers include James M Manns and Isabel Moreira De Almeida, who contribute to the collaborative environment that fosters innovation at her company.
Conclusion
Michelle Beaver's contributions to food technology through her patents demonstrate her commitment to enhancing food safety and quality. Her innovative methods are paving the way for healthier food products in the industry.