Company Filing History:
Years Active: 1996-2000
Title: The Innovative Contributions of Stuart A. Cochran
Introduction
Stuart A. Cochran is a notable inventor based in Tarrytown, NY (US), recognized for his contributions to food technology. With a total of 4 patents, he has made significant advancements in the field of packaged food products.
Latest Patents
One of his latest patents is for a ready-to-assemble, ready-to-eat packaged pizza. This innovation features a baked pizza crust with a water activity range of about 0.6-0.85, making it suitable for refrigerated, ready-to-eat pizza kits. The kit includes a pizza crust, pizza sauce, and various toppings, all hermetically sealed to prevent flavor, moisture, and microbial migration. Another notable patent involves a method of imparting resistance to moisture and texture degradation in baked dough bread rolls. This method utilizes a starch-degrading, bacterially derived amylase enzyme, combined with gluten, gum, and egg white solids, to enhance the product's shelf life in a hermetically sealed, gas-flushed environment.
Career Highlights
Stuart A. Cochran is currently employed at Kraft Foods, Inc., where he continues to innovate in the food industry. His work has contributed to the development of products that enhance consumer convenience and food quality.
Collaborations
Throughout his career, Cochran has collaborated with notable colleagues, including Steven J. Goll and Howard C. Lippincott, further enriching his contributions to the field.
Conclusion
Stuart A. Cochran's innovative work in food technology has led to significant advancements in packaged food products, demonstrating his commitment to improving consumer experiences. His patents reflect a deep understanding of food science and a dedication to quality and convenience.