This inventor holds 3 USPTO granted patents and 2 published patent applications, plus 1 CIPO patent and 3 EPO patents. Top assignees: Conopco, Inc., Bestfoods. Active years: 2001-2026.
Company Filing History:
Years Active: 2001-2026
Title: Winfried Rupp: Innovator in Food Composition Technology
Introduction
Winfried Rupp is a notable inventor based in Bretzfeld, Germany. He has made significant contributions to the field of food technology, particularly in the development of innovative food compositions. With a total of 3 patents to his name, Rupp's work focuses on enhancing food products for better usability and effectiveness.
Latest Patents
Rupp's latest patents include a granular food composition that comprises gas, fat, and starch. This innovative food composition is designed to improve the texture and quality of food products. Additionally, he has developed a method for the preparation of a cream substitute. This cream substitute is intended for use in hot meals and is created by combining 20 to 60% cream powder with 10 to 50% fat powder in a matrix of pure fat. The resulting product can be formed into lumps, cubes, or granulate, and it offers a higher effectiveness on a weight basis compared to liquid cream while being easily stored at room temperature.
Career Highlights
Throughout his career, Winfried Rupp has worked with prominent companies in the food industry, including Bestfoods and Conopco, Inc. His experience in these organizations has contributed to his expertise in food composition and technology.
Collaborations
Rupp has collaborated with several professionals in his field, including Florian Biller and Karin Frank. These partnerships have likely enriched his work and led to further innovations in food technology.
Conclusion
Winfried Rupp's contributions to food composition technology demonstrate his commitment to innovation in the culinary field. His patents reflect a deep understanding of food science and a desire to improve the quality of food products.