Company Filing History:
Years Active: 2020
Title: Innovator Pascal Lanciaux and His Contribution to Fermented Milk Products
Introduction
Pascal Lanciaux, an inventive mind located in Gron, France, has made significant strides in the dairy industry through his patent related to fermented milk products. With a focus on improving post-acidification control, Lanciaux's work is at the forefront of innovative food processing.
Latest Patents
Lanciaux holds a patent for a "Method of producing a fermented milk product with improved control of post acidification." This invention outlines a process where milk undergoes fermentation initiated by a starter culture containing lactic acid bacteria. These bacteria metabolize carbohydrates found in the milk, and the fermentation process concludes when the concentration of these carbohydrates decreases, aided by the metabolic activity of the lactic acid bacteria. Additionally, the patent addresses techniques for separating whey from the fermented milk product, further enhancing quality and texture.
Career Highlights
Pascal Lanciaux is associated with Chr. Hansen A/S, where his research and development efforts focus on innovation in food technologies. His career reflects a commitment to enhancing dairy products and ensures that consumers benefit from quality fermented milk products.
Collaborations
Throughout his professional journey, Lanciaux has collaborated with notable coworkers such as Christel Garrigues and Christian Gilleladen. Their combined expertise contributes to a productive work environment that fosters innovation and the development of advanced food products.
Conclusion
Pascal Lanciaux's contributions to the dairy industry exemplify the impact of innovation in food production. His patent not only advances the methods of producing fermented milk but also underscores the importance of collaboration in achieving remarkable results within the field. As he continues to work with Chr. Hansen A/S and collaborate with talented peers, Lanciaux's future endeavors promise to bring further advancements to the world of fermented products.