This inventor holds 1 USPTO granted patent. Top assignee: Kraft Foods, Inc.. Active years: 1997.
Company Filing History:
Years Active: 1997
Title: Richard E. Moyers: Innovator in Fat Replacement Technology
Introduction: Richard E. Moyers is a notable inventor based in Memphis, TN (US). He has made significant contributions to the food industry, particularly in the development of fat replacement systems. His innovative approach aims to improve the nutritional profile of baked goods while maintaining their desirable qualities.
Latest Patents: Richard E. Moyers holds a patent for a "Fat Replacement System." This invention is designed to provide a particulate fat replacement system that can be utilized in baked goods. The system serves as a partial or complete substitute for shortening in flour-based products. It comprises an emulsifier powder, which includes a carrier, propylene glycol monoester, mono- and di-glycerides, a polyoxyethylene derivative of polyol esters of fatty acids, and diacetyl tartaric acid ester of monoglycerides. Additionally, it features an unhydrated mixture of vegetable fiber, starch, and gum. The fat replacement system is incorporated into the batter or dough at a level ranging from about 0.5% to about 5% by weight.
Career Highlights: Richard E. Moyers is associated with Kraft Foods, Inc., where he has contributed to various projects aimed at enhancing food products. His work focuses on creating healthier alternatives without compromising taste and texture.
Collaborations: One of his notable coworkers is Amna Munji Abboud. Together, they have worked on innovative solutions in the food technology sector.
Conclusion: Richard E. Moyers exemplifies the spirit of innovation in the food industry through his development of fat replacement systems. His contributions are paving the way for healthier baked goods, showcasing the importance of research and development in food technology.