Company Filing History:
Years Active: 1999-2000
Title: Innovative Contributions of Ronald P. Wauters in Low-Fat Bacon Products
Introduction
Ronald P. Wauters, an inventive mind located in Madison, WI, has made significant strides in the food industry with his innovative approaches to bacon products. His contributions, particularly in low-fat bacon, reflect a dedication to healthier eating options without sacrificing taste.
Latest Patents
Wauters holds two patents, with his latest innovations focusing on creating bacon products with very low fat content. The bacon is derived from high-fat sources, including pork trimmings, and consists of a composite of two low-fat meat components. One component is processed from high-fat content meat trimmings, which are comminuted, heated, and centrifuged, often in conjunction with phosphating under specific conditions. The second component undergoes a desinewing process to significantly reduce fat associated with the sinew removed from whole muscle tissue. The resulting bacon product boasts a total fat content of not greater than about 5 percent by weight and can be produced in various fat-free variations, depending on consumer preferences.
Career Highlights
Ronald P. Wauters contributes to Kraft Foods, Inc., a prominent name in the food industry. His work is characterized by a commitment to innovation and quality, striving to provide healthier alternatives for bacon lovers. The patents he holds exemplify his role in pushing boundaries in food technology, specifically in the area of meat processing.
Collaborations
Throughout his career, Wauters has collaborated with notable colleagues, including Larry C. Gundlach and Teresa A. Raap. These collaborations have likely enriched his perspective and fostered a spirit of innovation that benefits the development of new food products.
Conclusion
Ronald P. Wauters stands out as an influential inventor in the realm of food technology, particularly regarding low-fat bacon products. His creative solutions not only enhance the dietary options available to consumers but also demonstrate the potential of innovation in transforming traditional food products into healthier choices.