Paul Wrezel

Title: The Innovations of Paul Wrezel

Introduction

Paul Wrezel is an accomplished inventor based in Chicago, IL. He has made significant contributions to the field of food technology, particularly in the manufacturing of low-fat natural cheese. With a total of 2 patents to his name, Wrezel's work has garnered attention for its innovative approaches to food production.

Latest Patents

Wrezel's latest patents focus on a method for the manufacture of low-fat natural cheese. This process involves using skim milk or skim milk cheese as the primary ingredient. In one embodiment, a gel-forming fat mimetic is added to the skim milk to create a cheese substrate. The gel-forming fat mimetic can be gelled in situ, allowing for a more efficient production process. The cheese substrate undergoes a cheese-making procedure to produce a cheese curd, which is then cured to create a low-fat skim milk cheese. The final product is a homogeneous cheese mass that is packaged for consumer use.

Career Highlights

Wrezel is currently employed at Kraft Foods, Inc., where he continues to innovate in the food industry. His work has not only contributed to the development of healthier cheese options but has also positioned him as a key player in food technology.

Collaborations

Throughout his career, Wrezel has collaborated with notable coworkers such as Mark S. Miller and Kevin J. Surber. These partnerships have further enhanced his ability to innovate and develop new food products.

Conclusion

Paul Wrezel's contributions to the field of food technology, particularly in low-fat cheese production, highlight his innovative spirit and dedication to healthier food options. His patents and work at Kraft Foods, Inc. continue to influence the industry positively.