Zachary Caplan

Title: Innovations by Zachary Caplan in Non-Baked Food Products

Introduction

Zachary Caplan is an inventive mind based in the Bronx, NY (US). He has made significant contributions to the food industry, particularly in the development of non-baked food products. With a total of 2 patents to his name, Caplan's work showcases his dedication to innovation in food technology.

Latest Patents

Caplan's latest patents focus on creating a baked goods-like texture without the need for baking. His inventions include compositions and methods for preparing a multi-texture, non-baked foodstuff. This foodstuff consists of a first component with a specific soluble solids ratio and a second component that is a non-baked foodstuff. The second component contains at least 1% weight fraction of particulate matter with a particle size of about at least 100 µm. It also includes at least one setting agent and one texture-modifying particulate ingredient, achieving a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Career Highlights

Zachary Caplan is currently associated with Kraft Foods Group Brands LLC, where he continues to innovate in the food sector. His work has contributed to advancements in food texture and composition, making a significant impact on the industry.

Collaborations

Caplan has collaborated with notable colleagues such as Yeong-Ching Albert Hong and Richard Leshik. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Zachary Caplan's contributions to the field of non-baked food products highlight his innovative spirit and commitment to enhancing food technology. His patents reflect a deep understanding of food composition and texture, paving the way for future advancements in the industry.