Company Filing History:
Years Active: 1985-1989
Title: Innovations by William G. Soucie
Introduction
William G. Soucie is an accomplished inventor based in Gurnee, Illinois. He has made significant contributions to the field of food science, particularly in the development of fibrous protein complexes. With a total of four patents to his name, Soucie's work has had a notable impact on food technology.
Latest Patents
Among his latest patents is a method of making fibrous protein xanthan gum complexes. This innovative technique involves preparing a fibrous xanthan gum-protein complex that retains its fibrous texture under prolonged storage conditions. Another significant patent focuses on shelf-stable acid food dressings containing fibrous protein complexes, which enhances the quality and longevity of food products.
Career Highlights
William G. Soucie is currently employed at Kraft, Inc., where he continues to push the boundaries of food innovation. His work at Kraft has allowed him to explore new avenues in food technology, contributing to the company's reputation for quality and innovation.
Collaborations
Throughout his career, Soucie has collaborated with notable colleagues, including Wen-Sherng Chen and Vernon C. Witte. These partnerships have fostered a creative environment that encourages the exchange of ideas and advancements in food science.
Conclusion
William G. Soucie's contributions to food technology through his patents and collaborations highlight his role as a key innovator in the industry. His work continues to influence the development of new food products that meet consumer needs.