This inventor holds 1 USPTO granted patent, plus 1 CIPO patent and 1 EPO patent. Top assignee: Nestec S.a.. Active years: 2018.
Company Filing History:
Years Active: 2018
Title: Stephanie Thillard Schweizer: Innovator in Umami Flavor Composition
Introduction
Stephanie Thillard Schweizer is a notable inventor based in Dunningen, Germany. She has made significant contributions to the field of flavor composition, particularly focusing on umami flavors derived from vegetable processing. Her innovative approach has led to the development of a unique process that enhances the culinary experience.
Latest Patents
Stephanie holds a patent for her invention titled "Umami flavour composition from vegetable processing." This patent describes a process for preparing a flavor composition that has an umami taste with a monosodium glutamate (MSG) content of less than 1 wt %. The process involves several steps, including heating vegetable matter in water to extract flavor-active compounds, separating the vegetable matter from the cooking water, and concentrating the cooking water to create the flavor composition. The claims also extend to the composition obtained from this process and its application in food products such as soups and snacks.
Career Highlights
Stephanie is currently associated with Nestec S.A., where she continues to innovate in the field of food technology. Her work focuses on enhancing flavor profiles in various food products, contributing to the advancement of culinary science.
Collaborations
Some of her notable coworkers include Silke Schopp and Gert Bormann, who collaborate with her on various projects within the company.
Conclusion
Stephanie Thillard Schweizer's contributions to the field of flavor composition exemplify her innovative spirit and dedication to enhancing food experiences. Her patent on umami flavor composition showcases her expertise and commitment to culinary innovation.