Company Filing History:
Years Active: 1993-1994
Title: Wendy A. Anderson: Innovator in Confectionery and Food Modifying Compositions
Introduction
Wendy A. Anderson is a notable inventor based in New York, NY (US). She has made significant contributions to the field of food science, particularly in the development of low-fat confectionery materials and innovative cake icing compositions. With a total of 3 patents to her name, her work has had a meaningful impact on the food industry.
Latest Patents
Wendy's latest patents include a low-fat confectionary material and a cake icing composition. The low-fat confectionary material patent describes a process where fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material combined with 40-70% small particle sugar. The formulation also requires about 13% moisture, with specific ratios of sugar to non-gummy food material and moisture content. The cake icing composition patent outlines a process that includes sugar and/or starch, water, and a food modifying composition that features edible soy fiber. This innovative approach allows for a unique texture and consistency in cake icing.
Career Highlights
Wendy A. Anderson is currently employed at Kraft General Foods, Inc., where she continues to innovate in the food sector. Her work has not only advanced product formulations but has also contributed to healthier options in confectionery and baking.
Collaborations
Wendy has collaborated with notable coworkers such as Mark D. Fitch and Dreena Dulin, enhancing her projects with diverse expertise and insights.
Conclusion
Wendy A. Anderson's contributions to food science through her patents reflect her commitment to innovation and quality in the industry. Her work continues to inspire advancements in healthier food options.