Company Filing History:

8 out of 2,370

Nestec S.a.

Years Active: 1989-2000

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9 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 6013301 - Low fat spreadable food product (2000-01-11),

2. 5989350 - Modified starch (1999-11-23),

3. 5759581 - Food texture agent comprising particles of high-amylose starch and (1998-06-02),

4. 5198352 - Preparation of antibacterial compositions from glycopeptides (1993-03-30),

5. 5100475 - Process for the production of a starch dispersible in boiling water (1992-03-31),

6. 5043160 - Treatment of diarrhoea with compositions derived from carob pod (1991-08-27),

7. 4999197 - Compositions derived from carob pod process for preparing (1991-03-12),

8. 4939123 - Glycopeptide and oligosaccharide antibacterial compositions (1990-07-03),

9. 4853248 - Food product of leguminous seeds and process for making it (1989-08-01),

Title: The Innovations of Pierre Wursch

Introduction

Pierre Wursch is a notable inventor based in La Tour de Peilz, Switzerland. He has made significant contributions to the field of food technology, particularly in the development of low-fat spreadable products. With a total of nine patents to his name, Wursch has established himself as a key figure in his industry.

Latest Patents

Among his latest innovations is a low-fat spreadable food product that utilizes modified starch. This invention includes heat-modified starch that has a Brabender viscosity in aqueous dispersion at 6% by weight, ranging between 750-900 B.U after 5 minutes at 95 degrees Celsius. The starch is treated with a monoglyceride, showcasing Wursch's commitment to enhancing food products while maintaining health standards.

Career Highlights

Wursch has worked with prominent companies such as Nestec S.A. and Nestac S.A. His experience in these organizations has allowed him to refine his skills and contribute to various innovative projects. His work has had a lasting impact on the food industry, particularly in the area of healthier food options.

Collaborations

Throughout his career, Wursch has collaborated with talented individuals, including Jean-Richard Neeser and Johannes Baensch. These partnerships have fostered a creative environment that has led to the development of groundbreaking products.

Conclusion

Pierre Wursch's contributions to food technology through his patents and collaborations highlight his innovative spirit and dedication to improving food products. His work continues to influence the industry and inspire future advancements.

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