Dansville, NY, United States of America

Sandra Alexander

This inventor holds 2 USPTO granted patents, plus 1 CIPO patent. Top assignee: Once Again Nut Butter, Inc.. Active years: 2012-2014.


% Patents Active = 50.0


Average Co-Inventor Count = 15.0

ph-index = 1

Forward Citations = 9(Granted Patents)


Company Filing History:


Years Active: 2012-2014

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2 patents (USPTO):Explore Patents

Title: Innovations by Sandra Alexander

Introduction

Sandra Alexander is an accomplished inventor based in Dansville, NY (US). She has made significant contributions to the field of food technology, particularly in the development of organic peanut butter formulations. With a total of 2 patents, her work focuses on enhancing the quality and stability of peanut butter products.

Latest Patents

One of Sandra's latest patents is for a novel organic peanut butter formulation that includes an organic, non-hydrogenated palm stearin oil stabilizing agent. This innovative method reduces or prevents the separation of oils from the peanut butter during storage. The patent also covers the methods for manufacturing this peanut butter and the various foods that incorporate it. This formulation aims to provide consumers with a healthier and more stable peanut butter option.

Career Highlights

Sandra currently works at Once Again Nut Butter, Inc., where she continues to innovate in the realm of nut butters. Her expertise in food science and technology has allowed her to develop products that meet the growing demand for organic and health-conscious food options.

Collaborations

Some of her notable coworkers include Jeremy Thaler and Elizabeth A Blatz, who contribute to the collaborative environment at Once Again Nut Butter, Inc. Their combined efforts help drive the company's mission to produce high-quality nut butter products.

Conclusion

Sandra Alexander's contributions to the food industry, particularly through her innovative peanut butter formulations, highlight her role as a leading inventor in this field. Her work not only enhances product quality but also aligns with the increasing consumer demand for organic food options.

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