Company Filing History:
Years Active: 2008-2019
Title: Robert B. Fletcher: Innovator in Food Technology
Introduction
Robert B. Fletcher, an accomplished inventor based in Midland, MI, has made significant contributions to food technology with a focus on reducing oil and fat uptake in fried foods. With a portfolio of three patents, Fletcher's innovative approaches provide healthier alternatives for food preparation.
Latest Patents
Fletcher's latest patents revolve around methods to minimize oil and fat absorption in fried foods. One of his notable patents describes an edible composition that combines starch and cellulose ether particles. This composition, which contains a specific particle length of cellulose ether particles, facilitates the creation of a batter that, when used on food, results in a significant reduction of oil absorption during frying. Another patent emphasizes a different formulation of the cellulose ether particles, showcasing various properties that contribute to achieving the same goal of reducing oil and fat uptake in fried products. These inventions are a testament to Fletcher's vision of healthier fried food options.
Career Highlights
Robert B. Fletcher is currently affiliated with Dow Global Technologies LLC, where he leverages his expertise in food technology and material science. His role allows him to work at the intersection of innovative food processing and health-centric solutions. Throughout his career, Fletcher has been dedicated to advancing methods that enhance food quality while addressing health concerns associated with frying food.
Collaborations
Fletcher collaborates with notable professionals in his field, including Jorg Theuerkauf and Sjoerd A. De Vries. Working alongside such experts fosters a productive exchange of ideas and helps in refining the technologies that improve food processing methods. Their teamwork contributes to the development of innovative solutions in the food industry, aiming for healthier consumer choices.
Conclusion
In summary, Robert B. Fletcher stands out as a pivotal figure in the realm of food technology, particularly in inventing methods that lessen unhealthy oil and fat uptake in fried foods. His impactful patents represent a commitment to advancing food quality and health-conscious eating, establishing him as a noteworthy inventor in this domain.