Company Filing History:
Years Active: 1991
Title: The Innovations of Robert C. LeFreniere
Introduction
Robert C. LeFreniere is an accomplished inventor based in Bethel, CT (US). He is known for his significant contributions to the field of food science, particularly in cocoa processing. His innovative methods have paved the way for advancements in the production of cocoa products.
Latest Patents
LeFreniere holds a patent for a "Method for producing deep red and black cocoa." This patent describes a process that involves alkalizing cocoa presscake at temperatures ranging from 150°F to 300°F, under pressures of 10 to 200 p.s.i. for a duration of 5 to 180 minutes. The method includes a unique approach where the reaction vessel is partially vented, and an oxygen-containing gas is introduced to maintain pressure and facilitate headspace changes at a rate of at least 3 per hour.
Career Highlights
Throughout his career, LeFreniere has made notable contributions while working at Kraft General Foods, Inc. His expertise in cocoa processing has been instrumental in enhancing the quality and variety of cocoa products available in the market.
Collaborations
LeFreniere has collaborated with several talented individuals in his field, including Matthew J. Wiant and William R. Lynch. These partnerships have fostered innovation and have led to the development of new techniques and products in the cocoa industry.
Conclusion
Robert C. LeFreniere's work exemplifies the spirit of innovation in food science. His patented methods for cocoa production demonstrate his commitment to advancing the industry and improving product quality. His contributions continue to influence the cocoa market today.