Company Filing History:
Years Active: 2003
Title: The Innovations of Stéphane Silvente
Introduction
Stéphane Silvente is an accomplished inventor based in Toulouse, France, known for his contributions to the food technology sector. With a focus on creating innovative frozen desserts, he has developed unique processes that enhance the quality and texture of ice cream, leading to greater consumer enjoyment.
Latest Patents
Stéphane Silvente holds a patent for a frozen ice cream dessert and the process for making it. This revolutionary product is designed to be spoonable even at freezing temperatures and is suitable for packaging in pressurized containers. The formulation incorporates dairy proteins, fats, sweeteners, and stabilizers to create a delightful frozen treat. Specifically, his patented recipe includes proteins derived from dairy milk products, a vegetable oil with a very low freezing point, and a mixture of low molecular weight sweetening agents such as dextrose and fructose.
Career Highlights
Throughout his career, Stéphane Silvente has worked diligently to push the boundaries of food innovation. His patent not only showcases his creativity but also signifies advancements in the frozen dessert industry. By improving the texture and convenience of ice cream products, he contributes to the overall quality and enjoyment of frozen treats.
Collaborations
At Nestec S.A., where Stéphane is employed, he collaborates with talented colleagues including Philippe Riviere and Frank Tonon. This collaborative environment fosters innovative ideas and allows for the sharing of expertise, further enhancing the development of breakthrough products in the food sector.
Conclusion
Stéphane Silvente is a prominent inventor whose work in developing a spoonable frozen ice cream dessert has made a significant impact on the industry. Through his innovative patent and collaboration with fellow professionals, he exemplifies how curiosity and creativity drive advancements in food technology. As he continues to work at Nestec S.A., the potential for future innovations in frozen desserts remains bright.