Company Filing History:
Years Active: 1997-1998
Title: Rhonda W Reitz: Innovator in Non-Fat Baking Ingredients
Introduction
Rhonda W Reitz is a notable inventor based in Medina, OH (US), recognized for her contributions to the food industry. She holds two patents that focus on improved baking ingredients, specifically non-fat substitutes for traditional shortening.
Latest Patents
Rhonda's latest patents include a non-fat baking ingredient that serves as an improved shortening substitute for various food products, particularly bakery items. This innovative substitute comprises a mixture of fruit puree, sweetener, preservative, water, fat mimetic, pH adjuster, and a source of calcium ions. The formulation is designed to replace oil, butter, or shortening at a ratio of 1:1 to 0.5:1, ensuring the production of high-quality baked goods.
Career Highlights
Rhonda is currently employed at The J.M. Smucker Company, where she applies her expertise in food science and innovation. Her work has significantly impacted the development of healthier baking options, catering to the growing demand for nutritious food products.
Collaborations
Rhonda collaborates with her coworker, Karen S Gaither, to further enhance the company's product offerings. Their teamwork exemplifies the importance of collaboration in driving innovation within the food industry.
Conclusion
Rhonda W Reitz's contributions to the field of baking ingredients highlight her role as an innovator dedicated to improving food quality and health. Her patents reflect a commitment to creating healthier alternatives in the culinary world.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.