Location History:
- Parma, IT (2010 - 2011)
- Colorno, IT (2014)
Company Filing History:
4 out of 43 
1 out of 313 
Years Active: 2010-2014
Title: Innovations in Pasta Production by Roberto Ranieri
Introduction
Roberto Ranieri is an accomplished inventor based in Colorno, Italy, known for his significant contributions to the field of food technology, particularly in pasta production. With a total of four patents to his name, Ranieri has focused on enhancing the nutritional value of pasta through innovative processes.
Latest Patents
Ranieri's latest patents include the development of durum wheat pasta with high alimentary bran content. This pasta contains bran with a total fiber content ranging from 30 to 36% and a protein content between 15 and 19%. The production process involves several steps, including the sequential abrasion of durum wheat caryopses to remove the bran coating and obtain different bran fractions. The final product is a nutritious pasta that combines health benefits with traditional culinary qualities.
Career Highlights
Throughout his career, Ranieri has worked with notable companies such as Barilla G. e R. Fratelli S.p.a. and the National Research Council of Italy (Consiglio Nazionale Delle Ricerche). His work has significantly impacted the food industry, particularly in improving the health aspects of pasta.
Collaborations
Ranieri has collaborated with esteemed colleagues, including Guido Arlotti and Francesco Panto. These partnerships have fostered innovation and development in the field of food technology.
Conclusion
Roberto Ranieri's contributions to pasta production through his innovative patents highlight the importance of enhancing food quality and nutrition. His work continues to influence the industry and promote healthier eating options.