IP Verse

Fermented Ingredient - EP2142013

The patent EP2142013 was granted to Givaudan on May 31, 2017. The application was originally filed on Apr 3, 2008 under application number EP08714798A. The patent is currently recorded with a legal status of "Opposition Rejected".

EP2142013

GIVAUDAN
Application Number
EP08714798A
Filing Date
Apr 3, 2008
Status
Opposition Rejected
Dec 5, 2019
Grant Date
May 31, 2017
External Links
Slate, Register, Google Patents

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SPREEPATENT SCHUTZRECHTSVERWERTUNG UND INNOVATIONSTRANSFERFeb 28, 2018GULDE & PARTNER -

Patent Citations (14) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
DESCRIPTIONEP0163853
DESCRIPTIONEP0163854
DESCRIPTIONUS2005260300
DESCRIPTIONWO2005013706
DESCRIPTIONWO2005096847
INTERNATIONAL-SEARCH-REPORTEP0824873
INTERNATIONAL-SEARCH-REPORTEP1163853
INTERNATIONAL-SEARCH-REPORTEP1163854
INTERNATIONAL-SEARCH-REPORTUS2005260300
INTERNATIONAL-SEARCH-REPORTUS5145707
INTERNATIONAL-SEARCH-REPORTWO2005013706
INTERNATIONAL-SEARCH-REPORTWO2005096847
OPPOSITIONWO2005096847
OPPOSITIONWO2006078615

Non-Patent Literature (NPL) Citations (4) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
OPPOSITION- NIGEL ROBINSON, "Amano Speciality Enzymes for Grain Applications", 2nd European Symposium on Enzymes in Grain Processing ESEPG-2, Finland, (20000000), ISBN 951-38-5706-9, pages 171 - 176, XP055626773-
OPPOSITION- RACKIS et al., "Flavor Problems of Vegetable Food Proteins", J. Am. Oil Chemists' Soc., (19790300), vol. 56, pages 262 - 271, XP002786476-
OPPOSITION- JENS ADLER-NISSEN, "Control of Proteolytic Reaction and of the Level of Bitterness in Protein Hydrolysis Processes", J. Chem. Tech. Biotechnol., (19840000), vol. 34B, pages 215 - 222, XP055626775
OPPOSITION- A.-S. SANBERG, "9 Developing functional ingredients A case study", Functional Foods, (20000000), pages 209 - 212, XP055626771

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Dossier Documents

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