Meet Jones Laffin Company:
A privately-owned research & development company dedicated to acquiring and developing new and innovative technologies in the world of food. Jones Laffin Company is an instrumental partner with the United States Department of Agriculture/Agricultural Research Service under an Exclusive Licensing Agreement and Cooperative Research and Development Agreement for creating and expanding the pathway for successful commercial use of these patented technologies.

Our proprietary TWP (texturized whey protein) technology is an innovative, cost-effective method of processing protein for use in a wide range of food products  from dairy and baked goods to beverage and condiments. This unprecedented process allows the molecular re-structuring of polymers to modify and improve functionality and can be used with protein, fibers and carbohydrates for a more nutritional product without altering the integrity.

There’s a health and wellness crisis happening in our country.

Obesity, diabetes, and heart disease are at epidemic levels. The culprits: our diet, and the enormous amounts of refined carbohydrates and unhealthy fats that most Americans consume.

But the tide is starting to turn.

Awareness about these ingredients and their damaging impact on our health is on the rise. Demand for healthful alternatives has sent food manufacturers searching for ways to improve the health of their products -- without sacrificing taste, texture or shelf life. 

What food and beverage manufacturers need is a research partner with the knowledge, experience, and resources needed to explore new alternatives and discover better, more healthful, more sustainable solutions to common food manufacturing challenges.

Jones Laffin Company is that partner.

We’re making it our mission to identify and develop the most innovative solutions to the most pressing problems facing food manufacturers today.

That mission starts here, with our flagship technology:

The Textured Whey Protein (AKA --TWP Concept.)

The Jones Laffin Company mission is to pioneer a better food future starts with our first frontier: whey protein.

“Revolutionize the agricultural, food and beverage industries by pioneering new innovative technologies to create cost effective solutions and improve nutritional value of the food supply”

The potential value of whey protein as a fat and sugar alternative in foods has long been recognized. However, problems with the manufacturing process have limited the product’s appeal. 

Existing whey protein products are: 

Jones Laffin’s proprietary TWP CONCEPT (texturized whey protein) technology provides a better alternative to traditional whey protein manufacturing methods that eliminates these problems and results in a better protein option.

Compared with standard whey protein, the TWP Concept can: 

Considering the potential impact of the technology on the consumer goods industry, here are the benefits TWP technology can provide to consumers:

All in all --- TWP creates a flavorful yet nutritional experience for consumers. TWP doesn’t make consumers change their habits, which is a critical value proposition.

Greater nutrition, greater flavor, and a cost-effective option – TWP has the potential to reshape our health and wellbeing.

The TWP concept has applications across a wide range of food categories, including: 

The TWP Concept is just the beginning of the Jones Laffin vision for a more
healthful and sustainable food future.

Recently, we entered into a joint venture with the USDA to explore potential solutions to a significant problem facingGreek yogurt manufacturers: acid whey.

Patents are currently pending in US/Brazil/China for second major USDA/JL project.

The popularity of Greek yogurt has exploded over the past decade. Although, a persistent problem has come to fruition. When greek yogurt is manufactured, large quantities of acid whey are created as a byproduct of that process. What to do with that acidic waste has become quite an interesting problem.

Jones Laffin Company is exploring solutions that may transform acid whey from a wasteful byproduct to a productive business line solution for Greek yogurt manufacturers. 

Jones Laffin Company is helmed by a team of experienced food industry entrepreneurs with decades of experience spanning every aspect of food manufacturing and development. 

DR. Charles Onwulata
USDA Agricultural Research Service
Eastern Regional Research Center – Pennsylvania
Dr. Onwulata has served as Lead Scientist, and has led numerous projects that used novel processing technologies, such as extrusion, encapsulation and microparticulation, to create new foods. His focused innovative research has resulted in several patents, technology transfer agreements, licensed technologies, and two (2) commercialized products. Dr. Onwulata heads the Excellence in Extrusion and Polymer Rheology (CEEPR), which coordinates collaborative research with other government agencies, academia and industry groups for extrusion and polymer products research. Dr. Onwulata is a nationally and internationally recognized for his research contribution in nutrition, food technology, and food and biomaterials processing. He is the author of over 160 publications, 100 peer-reviewed senior-authored journal articles, two (2) textbooks, and 12 book chapters. He has given over 200 invited talks at national and international meetings, organized, Chaired/co-Chaired over 15 seminar sessions or symposia, and directed two Short Courses on Food Powder Technology for the Institute of Food Technologists. Dr. Onwulata is the author or coauthor of seven patents, two granted, and five pending with the U.S. and Foreign Patent Offices. Dr. Onwulata’s research has been adopted widely through 6 licenses, over 25 Materials Transfer Agreements. One successful project, the development of a recently patented texturization processes based on extrusion processing, resulted in a commercialized product, Muscle Puffs™, made with texturized whey proteins. Dr. Onwulata’s excellent research accomplishments are recognized by several honors and awards: He is the recipient of several USDA merit awards for outstanding research and technology transfer; the ARS Early Scientist Award for innovative and outstanding research; four (4) Gold medals from the Federal Executive Board; the Mid-Atlantic Regional, and several Federal Laboratory Consortium (FLC) Technology Transfer Awards for whey protein texturization. He is a Fellow of the Institute of Food Technologists.

ALVIN JONES
Alvin is the Founder of agrochemical company Circle One Global, which was acquired by Syngenta in 2012. He has a long history of fostering innovations and technology for the national business-to-business marketplace. 

JOSEPH LAFFIN
Joe was VP of Customer and Product Development for EFCO Products in upstate NY, Joseph Laffin spent more than 30 years developing innovative bakery ingredients and mixes for domestic and international customers of all sizes.

SYLVIA URIBE
Sylvia is a former Senior Research and Innovation Officer with Kellogg Company in Michigan, and knowledgeable of major companies and efforts in food innovation globally.

BRIAN BERNARD
Brian is the owner of a food equipment engineering company in the southwest Chicago suburbs, with a 30-year background in food and chemical engineering. He alsois majority owner of several smaller food equipment companies, and one food co-packing company.

TONY CACCOMO
Tony is a 35-year veteran of the US commercial/investment and industrial real estate industry, with emphasis on innovation/finance and marketing. He preciously participated in development of two major Food Innovation Centers in NY and IL.

ROBERT PERRYE
Robert was most recently a partner at Garden Fresh Gourmet, which he sold to Campbell’s Soup in 2015. Bob is also a founding partner of P.O. Food Specialists a firm designed to work with emerging companies looking to enter the CPG market. P.O. Food Specialists has developed and launched numerous items to both regional and national chains.

MATT LEIDLEIN
Matthew is an independent investor and strategy consultant for high-risk, higher-reward ventures. Matt will be supporting investor relations efforts; structuring, articulating, and negotiating creative finance options and strategic partnerships. A venture investor and former high-frequency options trader in the US and Europe, Matt has researched, negotiated, and executed literally millions of deals across myriad industries and markets.

Jones Laffin is supported by New Heartland Ventures, a startup development company based out of Illinois. New Heartland Ventures includes Brian Bernard, Tony Caccomo, Robert Perrye, and Matt Leidlein.