This inventor holds 2 USPTO granted patents and 3 published patent applications, plus 1 CIPO patent and 1 EPO patent. Top assignee: Whitewave Services, Inc.. Active years: 2021-2023.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2021-2023
Title: Innovator Spotlight: Wendy Kay Behr
Introduction
Wendy Kay Behr is a notable inventor based in Arvada, Colorado, recognized for her contributions to the non-dairy food industry. With two patents to her name, Behr is paving the way in developing innovative methods for creating plant-based protein products.
Latest Patents
Wendy's most recent patents include systems and methods utilizing physical energy technology to produce a non-dairy protein base and a distinct method for producing a non-dairy cheese product. Her first patent describes a method for creating a clean-tasting, neutral-color, concentrated liquid protein base by separating fibrous materials and applying ultrasonication settings to induce acoustic cavitation within the protein solution. This process is complemented by filtering through membrane filters and processing the separated fibrous material into a dietary fiber, thereby enhancing the nutritional value.
The second patent details an innovative method for producing non-dairy cheese. This involves fermenting non-dairy milk with lactic acid bacteria and combining it with specific dry ingredients, including gums and starches. The mixture is then subjected to heating, followed by the incorporation of oils and intense mixing to create a finely emulsified product, which is then packaged as a quality non-dairy cheese product.
Career Highlights
Wendy Kay Behr currently works at WhiteWave Services, Inc., where she applies her expertise in food technology and innovation to further develop non-dairy products that meet the needs of health-conscious consumers.
Collaborations
Throughout her career, Wendy has collaborated closely with her colleagues, including Xiaoyu Min and Joshua James Smith. These partnerships have allowed for the cross-pollination of ideas and expertise that drive the advancement of their projects.
Conclusion
Wendy Kay Behr is making significant strides in the field of food innovation, particularly in the non-dairy sector. With her patented inventions, she is contributing not only to the growth of plant-based alternatives but also to the enhancement of nutritional products available on the market. Her work exemplifies the impact of innovative thinking in addressing contemporary dietary needs.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile