Company Filing History:
Years Active: 2022
Title: The Innovations of Pierre Reynes
Introduction
Pierre Reynes is an accomplished inventor based in Camon, France. He is known for his innovative contributions to the field of food technology, particularly in the development of semi-moist food compositions. His work has significantly impacted the way certain food products are formulated and preserved.
Latest Patents
One of Pierre Reynes' notable patents is for a semi-moist food composition that maintains a soft texture. This invention focuses on formulating a soft semi-moist composition, such as semi-moist extruded kibbles, which can substantially maintain softness during storage. The key to this innovation lies in hindering the formation of protein-starch complexes, which can compromise the texture of the food. The composition includes at least 0.5% of a free amino acid, such as glutamate, and is designed to have a pH that keeps the free amino acid charged. Additionally, hydrolyzed animal or vegetable substrates are incorporated to provide free amino acids that help maintain the softness of the semi-moist food composition.
Career Highlights
Throughout his career, Pierre Reynes has worked with prominent companies in the food industry. Notably, he has been associated with Société des Produits Nestlé S.A., where he contributed to the development of innovative food products. His expertise in food technology has allowed him to make significant advancements in the formulation of food compositions.
Collaborations
Due to space constraints, the details of Pierre Reynes' collaborations will not be included in this article.
Conclusion
Pierre Reynes is a notable inventor whose work in semi-moist food compositions has made a lasting impact on the food industry. His innovative approach to maintaining food texture through scientific formulation continues to influence product development.