Sean W Creedon

Title: Innovations by Sean W Creedon

Introduction

Sean W Creedon is an accomplished inventor based in Tewksbury, MA (US). He holds a total of 4 patents that showcase his contributions to the field of food technology. His innovative work focuses on enhancing food products through unique methods of preparation and fortification.

Latest Patents

One of his latest patents is for an "Inulin infused vegetable and method of preparation." This invention involves dried foods infused with inulin, particularly whole vegetable pieces. These products are characterized by a water activity ranging from about 0.15 to 0.5 and can contain between 1% to 30% inulin, which has a degree of polymerization ranging from about 2-9. The resulting products are shelf-stable and provide high levels of fiber. The method includes infusing un-comminuted food pieces with inulin and drying them to achieve a specific water activity.

Another significant patent is for "Food products fortified with calcium and method of preparation." This invention provides cooked cereal dough products fortified with calcium from multiple sources, primarily calcium phosphate salts with a median particle size of 2 to 15 micrometers. The methods for preparing these calcium-fortified products involve creating a cooked cereal dough containing multiple calcium sources, forming it into pieces, and drying them to produce finished food products, such as puffed Ready-To-Eat breakfast cereals.

Career Highlights

Sean has worked with notable companies, including General Mills, Inc. and General Mills Holdings II, LLC. His experience in these organizations has contributed to his expertise in food product development and innovation.

Collaborations

Throughout his career, Sean has collaborated with talented individuals such as Barrie R Froseth and Darryl J Ballman. These partnerships have likely enriched his work and led to further advancements in his inventions.

Conclusion

Sean W Creedon is a notable inventor whose work in food technology has led to significant innovations, particularly in the areas of inulin infusion and calcium fortification. His contributions continue to impact the food industry positively.