Company Filing History:
Years Active: 2022
Title: The Innovative Mind of Sylvie Lagache
Introduction
Sylvie Lagache, an inventive force based in Marcq en Baroeul, France, has made significant contributions to the culinary world. With one patent to her name, her focus on creating innovative candy textures is noteworthy.
Latest Patents
Her patent titled "Method of preparation of chewy candies comprising crystalline allulose particles" highlights a method that skillfully integrates branched maltodextrins and crystalline allulose particles. This innovative approach maintains chewiness, enhances the body of the candy, minimizes sandiness, and prevents hardening over time. Additionally, it addresses stickiness textures and circumvents cold flow, making her invention particularly valuable in confectionery production.
Career Highlights
Sylvie Lagache is currently associated with Roquette Freres, a company renowned for its expertise in starch and protein-based ingredients. Her work is instrumental in pushing the boundaries of food technology, particularly in the realm of chewy candies. Her dedication to perfecting candy texture exemplifies her commitment to innovation.
Collaborations
During her career, Sylvie has collaborated with Liuming Zhou, a talented coworker who shares her passion for food science and innovation. Their combined efforts in the field of candy development showcase the importance of teamwork in advancing culinary inventions.
Conclusion
In conclusion, Sylvie Lagache stands out as an inventor with a unique focus on candy textures. Her patented methods are shaping the future of confectionery, demonstrating the ongoing potential for innovation within the food industry. With her contributions, she paves the way for further advancements in chewy candy production.