Company Filing History:
Years Active: 1997-2001
Title: The Innovations of Philipp Paul Meyer
Introduction
Philipp Paul Meyer is a notable inventor based in Benglen, Switzerland. He has made significant contributions to the field of food technology, particularly in the development of shelf-stable pasta products. With a total of 7 patents to his name, Meyer continues to push the boundaries of culinary innovation.
Latest Patents
Meyer’s latest patents include a fully cooked, shelf-stable or frozen noodle product. This innovative product has a dry matter content between about 30% to about 45% by weight. It contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation that has formed a gel with the ionic gelling agent, and an oil. Additionally, an acid can be included to provide a pH between about 3.7 to about 4.5. Another significant patent is for a process for manufacturing a full-moisture, shelf-stable pasta product. This product has a pH of about 3.7 to 4.5 and comprises a cooked or pre-cooked pasta with a dry-matter content of 30 to 45 percent by weight, an acid, and an oil. The process involves preparing a mixture with a dry-matter content of 60 to 75 weight percent, forming a portioned pasta product, blanching it, dipping it into acidified water, and packaging the final product.
Career Highlights
Throughout his career, Meyer has worked with prominent companies such as Nestec S.A. and Nestac S.A. His work has focused on enhancing the quality and shelf-life of pasta products, making them more accessible to consumers.
Collaborations
Meyer has collaborated with notable individuals in the industry, including Eugene Scoville and Göran Jaelminger. These partnerships have contributed to the advancement of his innovative projects.
Conclusion
Philipp Paul Meyer is a pioneering inventor whose work in food technology has led to significant advancements in shelf-stable pasta products. His innovative patents and collaborations continue to shape the future of culinary science.