Company Filing History:
Years Active: 2024
Title: Stewart Radford: Innovator in Dough Product Technology
Introduction
Stewart Radford is a notable inventor based in Slough, GB, recognized for his contributions to the food industry. He has developed innovative solutions that enhance the quality and performance of dough products.
Latest Patents
Radford holds a patent for "Dough products comprising ethylcellulose and exhibiting reduced oil migration." This invention involves a cooked dough product, such as a biscuit, which contains between 10 wt. % to 45 wt. % of an oil and/or fat component, and from 0.25 wt. % to 20 wt. % of ethylcellulose. The method of making this product includes preparing a dough with specific ingredients and cooking it at a temperature of at least 140° C. The inclusion of ethylcellulose effectively reduces oil migration from the cooked dough products, improving their texture and shelf life.
Career Highlights
Stewart Radford is currently employed at Mars, Incorporated, where he applies his expertise in food technology. His work focuses on developing innovative food products that meet consumer demands for quality and performance.
Collaborations
Radford collaborates with talented colleagues, including Andrea Cattaruzza and Alejandro G Marangoni, to drive advancements in food product development.
Conclusion
Stewart Radford's innovative work in dough product technology exemplifies the impact of scientific research on the food industry. His patent for reducing oil migration in cooked dough products showcases his commitment to enhancing food quality.