Company Filing History:
Years Active: 1993-1994
Title: The Innovations of Stuart Craig
Introduction
Stuart Craig is an accomplished inventor based in Morristown, NJ (US). He has made significant contributions to the field of food science, particularly in the development of low moisture content comestibles. With a total of 2 patents, his work focuses on enhancing the quality and shelf-life of various baked goods.
Latest Patents
Stuart Craig's latest patents include innovative methods for reducing checking in crackers using pentosanase. This process involves enzymatically treating farinaceous materials to lower their water-soluble hemicellulose content. The resulting low moisture content comestibles, such as cookies, crackers, and biscuits, maintain a moisture level of less than 20 percent by weight. His patents also emphasize minimizing the production of mono and di-saccharides during hydrolysis, ensuring the functionality of proteins and starch remains intact.
Career Highlights
Stuart Craig has had a notable career at Nabisco, Inc., where he has applied his expertise in food technology to develop innovative products. His work has contributed to the advancement of low calorie flours and plant protein extracts, enhancing the nutritional profile of various food items.
Collaborations
Stuart has collaborated with esteemed colleagues such as Louise Slade and Harry Levine, further enriching his research and development efforts in the food industry.
Conclusion
Stuart Craig's innovative patents and contributions to food science demonstrate his commitment to improving the quality of comestibles. His work continues to influence the industry, paving the way for healthier and more sustainable food options.