Company Filing History:
Years Active: 2001-2003
Title: S Kristine Cahill: Innovator in Confectionery Technology
Introduction
S Kristine Cahill is a notable inventor based in Sugar Grove, IL (US), recognized for his contributions to the field of confectionery technology. With a total of 2 patents to his name, Cahill has made significant advancements in improving the shelf life and production methods of confectionery products.
Latest Patents
Cahill's latest patents include innovative solutions that enhance the quality and longevity of confectionery items. One of his patents focuses on "Confectionery products having improved shelf life and methods for their production." This invention involves a confectionery product that incorporates one or more sensation-producing ingredients with high moisture-absorbing characteristics, encased in confectionery with low moisture-absorbing properties. This design serves as a moisture barrier, effectively improving the shelf life of the product. Another patent, titled "Method for producing printed confectionery products," outlines a method and apparatus for printing indicia on confectionery items such as chewing gum. The process involves forming a mass of confectionery into a thin, flat sheet, which is then printed with designs before being divided into individual sheets for cooling.
Career Highlights
Cahill is currently employed at the Wm Wrigley Jr Company, where he applies his expertise in confectionery innovation. His work has contributed to the development of new products that meet consumer demands for quality and longevity.
Collaborations
Throughout his career, Cahill has collaborated with talented individuals such as Christine L Corriveau and Ronald L Ream, enhancing the creative process and driving innovation within his field.
Conclusion
S Kristine Cahill stands out as a key figure in the confectionery industry, with his patents reflecting a commitment to improving product quality and production methods. His work continues to influence the market and inspire future innovations in confectionery technology.