Company Filing History:
Years Active: 1976-1978
Title: The Innovative Contributions of Pierre Yves Bertschy
Introduction
Pierre Yves Bertschy, an inventive mind hailing from Chardonne, Switzerland, has made significant strides in the field of food technology. With a total of two patents to his name, Bertschy is especially recognized for his groundbreaking work in the production of vegetable-based food products.
Latest Patents
Among his latest patents, Bertschy has developed a method for producing a vegetable-based sweetened condensed milk. This process involves subjecting a vegetable protein, in the form of an aqueous solution or suspension, to partial enzymatic hydrolysis. The resulting mixture comprises specific proportions of fats, treated protein, lactose, sucrose, and water, all aiming to create a delicious and nutritious product. Notably, the protein is preferably derived from Leguminosae, particularly soya, or can also be obtained from yeast protein.
Another significant patent pertains to the extraction of soluble protein fractions from vegetable material. This process consists of extracting the protein-containing material with an aqueous medium at a pH below 4, followed by gel filtration to recover a soluble protein fraction through elution. These patents illustrate Bertschy's focus on innovative methods that enhance the quality and variety of plant-based food products.
Career Highlights
Pierre Yves Bertschy is associated with Société D'Assistance Technique Pour Produits Nestlé S.A., where he applies his expertise in food technology. Throughout his career, he has consistently demonstrated a commitment to innovation and excellence in food product development.
Collaborations
In his professional journey, Bertschy has worked alongside notable coworkers, including Jan Kruseman and Jaime Hidalgo. Their collaborative efforts contribute to the advancement of food technology and the development of nutritional solutions aimed at improving consumer choices.
Conclusion
Pierre Yves Bertschy exemplifies the spirit of innovation in food technology. His patents reflect a strong dedication to the development of sustainable and health-conscious food products, marking him as a key figure in the industry. As he continues to explore new methods and applications, the impact of his work will likely resonate in food science for years to come.