Company Filing History:
Years Active: 1976-1981
Title: Innovator in Nutrition: Robert D. Seeley
Introduction
Robert D. Seeley, an accomplished inventor based in Crestwood, Missouri, has made significant contributions to the field of nutrition through his innovative solutions. With a total of four patents to his name, Seeley has focused primarily on developments that enhance food quality and address health concerns related to cholesterol.
Latest Patents
Among his notable patents, Seeley's most recent inventions include a "Process for the prevention and reduction of elevated blood cholesterol." This application presents a method for lowering or preventing the increase of cholesterol and triglycerides in humans and animals by incorporating a yeast product or yeast fraction into the daily diet. The process allows for up to 30% of the total food intake to be from this additive, highlighting yeast glycan as a preferred component as described in U.S. Pat. No. 3,867,554.
Another groundbreaking invention is the "Cholesterol-free egg product having improved cooking tolerance." This product is designed to create cholesterol-free egg dishes, such as scrambled eggs and omelets, by using egg white solids in greater quantities than found in whole eggs, along with non-fat milk solids and vegetable gum. An additional enhancement includes carrageenan and vegetable oil, contributing to improved cooking tolerance and overall eating quality.
Career Highlights
Robert D. Seeley's career includes key roles at notable companies, including Anheuser-Busch, Inc. and S. & R. Food Co., Inc. His experience in these prominent organizations has undoubtedly influenced his innovative approach to developing healthier food products.
Collaborations
Throughout his career, Seeley has collaborated with notable colleagues such as Ernest Aleck Robbins and Harold J. Hartmann. Their combined efforts have fostered advancements in food technology and nutrition, further enhancing the quality of products available to consumers.
Conclusion
Robert D. Seeley's contributions to the field of nutrition through his patented innovations exemplify his commitment to improving food quality and health. His patents not only reflect technical ingenuity but also a dedication to public health, making a lasting impact on the food industry.