Company Filing History:
Years Active: 1992
Title: The Innovative Contributions of Roger Owen
Introduction
Roger Owen is a notable inventor based in Schererville, IN (US). He has made significant contributions to the field of food science, particularly in the development of reduced fat products. His innovative approach has led to the creation of a method that enhances the nutritional profile of foodstuffs while maintaining desirable taste and texture.
Latest Patents
Roger Owen holds a patent for a method for making a reduced fat product. This method involves replacing a portion of the fat and/or oil in food with a high amylose starch hydrolysate. The starch hydrolysate has an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base for this innovative method. This patent showcases his commitment to improving food products for health-conscious consumers.
Career Highlights
Throughout his career, Roger has been associated with American Maize-Products Company, where he has applied his expertise in food technology. His work has not only contributed to the company's product offerings but has also advanced the industry’s understanding of fat replacement in food products. With 1 patent to his name, he exemplifies the spirit of innovation in food science.
Collaborations
Roger Owen has collaborated with talented individuals such as Susan L Furcsik and David J Mauro. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking solutions in food technology.
Conclusion
Roger Owen's contributions to the field of food science through his innovative patent demonstrate his dedication to improving food products. His work continues to influence the industry and inspire future innovations.