Rachel Miller

Title: Rachel Miller - Innovator in Food Composition

Introduction

Rachel Miller is a notable inventor based in St. Louis, MO (US). She has made significant contributions to the field of food technology, particularly in the development of innovative food compositions. With a total of 2 patents, her work focuses on creating alternative food products that cater to diverse dietary needs.

Latest Patents

One of Rachel's latest patents is for pseudo-loaf food compositions. This invention provides a unique blend of meat analog chunks and gravy. The gravy includes a thickener, such as a gum, present in an amount from about 0.5 to about 3.0% of the gravy by weight. Additionally, a starch is included in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight. The food composition boasts a moisture content ranging from about 60% to about 74% of the composition by weight, resulting in a loaf-type structure. In one embodiment, the moisture content is specifically between 67% and 74%. Furthermore, Rachel's invention outlines methods for creating these pseudo-loaf food compositions and offers blended food compositions that incorporate one or more pseudo-loaf compositions along with compatible comestible ingredients.

Career Highlights

Throughout her career, Rachel has worked with prominent companies in the food industry, including Nestec S.A. and Société des Produits Nestlé S.A. Her experience in these organizations has allowed her to refine her skills and contribute to innovative food solutions.

Collaborations

Rachel has collaborated with notable individuals in her field, including Michael G. Rayner and Jean Luz Rayner. These partnerships have further enhanced her work and expanded her impact on food technology.

Conclusion

Rachel Miller is a pioneering inventor whose work in food compositions is shaping the future of dietary alternatives. Her innovative patents and collaborations highlight her commitment to advancing food technology.