Problem:  The customer needed a safe, low cost thermal “trigger” material to activate their cooking thermometers.  Their legacy materials were metal alloys based on cadmium and other unsavory materials with limited temperature ranges.  (Turkey, Chicken, Steak and Pizza have different cooking temperature requirements)

Solution:  We developed a new series of organic benzamide compounds based on fatty acid materials that allowed for setting the timers at virtually any temperature between 165 and 195F, simplifying their supply chain and inventory.  Additionally, the patents on the materials helped them maintain market share in the face of low cost but technically inferior imported products.