IP Verse

Methods And Compositions For Affecting The Flavor And Aroma Profile Of Consumables - EP2943072

The patent EP2943072 was granted to Impossible Foods on Apr 30, 2025. The application was originally filed on Jan 13, 2014 under application number EP14737766A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP2943072

IMPOSSIBLE FOODS
Application Number
EP14737766A
Filing Date
Jan 13, 2014
Status
Patent Maintained As Amended
Mar 28, 2025
Grant Date
Apr 30, 2025
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions

Patent oppositions filed by competitors challenge the validity of a granted patent. These oppositions are typically based on claims of prior art, lack of novelty, or non-obviousness. They are a key part of the process for determining a patent's strength and enforceability.

CompanyOpposition DateRepresentativeOpposition Status

Get instant alerts for new oppositions and patent status changes

REISER & PARTNER PATENTANWALTE MBBSep 27, 2018REISER & PARTNER PATENTANWALTE MBBADMISSIBLE

Patent Citations (33) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONUS2009274817
DESCRIPTIONWO2013010042
DESCRIPTIONWO2013138793
INTERNATIONAL-SEARCH-REPORTUS2009274817
INTERNATIONAL-SEARCH-REPORTUS3829582
INTERNATIONAL-SEARCH-REPORTUS5443852
OPPOSITIONGB1032334
OPPOSITIONGB1082504
OPPOSITIONGB1099711
OPPOSITIONGB1135123
OPPOSITIONGB1198398
OPPOSITIONGB1206265
OPPOSITIONGB1283913
OPPOSITIONGB1318460
OPPOSITIONGB1525541
OPPOSITIONGB836694
OPPOSITIONUS2009274817
OPPOSITIONUS2011287467
OPPOSITIONUS2017321204
OPPOSITIONUS3365306
OPPOSITIONUS3394016
OPPOSITIONUS3829582
OPPOSITIONUS4165391
OPPOSITIONUS4411915
OPPOSITIONUS5443852
OPPOSITIONUS6261827
OPPOSITIONWO2009007424
OPPOSITIONWO2012075088
OPPOSITIONWO2013010042
OPPOSITIONWO2014110532
OTHERWO2005019165
SEARCHUS2009274817
SEARCHWO2013010042

Non-Patent Literature (NPL) Citations (110) 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
DESCRIPTION- CALKINS et al., Meat science, (20070000), vol. 77, no. 1, pages 63 - 80-
DESCRIPTION- REEDY et al., Nucleic Acids Research, (20080000), vol. 36-
OPPOSITION- "Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses", St. Angelo et al., Journal of Food Science, Vol. 56,No. 2, 1991, pp 359-362-
OPPOSITION- Ang et al., “Mass Spectrometry-Based Analysis for the Discovery and Validation of Potential Colorectal Cancer Stool Biomarkers,” 2017, Chapter 13 in Methods in Enzymology, Vol.586, Shukla, ed., Academic Press, pages 247-274-
OPPOSITION- Armstrong et al., “Analysis of 25 underivatized amino acids in human plasma using ion-pairing reversed-phase liquid chromatography/time-of-flight mass spectrometry,” Rapid Commun. Mass Spectrom. 2007, vol. 21, pages 2717- 2726.-
OPPOSITION- ASBMB Today, Biochemistry of a Burger-
OPPOSITION- BASANT K. DWIVEDI et al., "Meat flavor", Critical Reviews in Food Science & Nutrition, (19750000), vol. 5, no. 4, pages 487 - 535, XP055522835-
OPPOSITION- Belitz et al., “Aroma Compounds,” in: Food Chemistry, 3rd English edition.Springer-Verlag Berlin Heidelberg 2004, pages 342-408-
OPPOSITION- Berrios et al. (2010) Carbohydrate composition of raw and extruded pulse flours, Food Research International, vol. 43, p.531-536-
OPPOSITION- Biede and Hammond, “Swiss Cheese Flavor (Chemical Analysis),” J. Dairy Sci. 62 (1979) 227-237.-
OPPOSITION- Bilbao, “Proteomics Mass Spectrometry Data Analysis Tools,”Encyclopedia of Bioinformatics and Computational Biology, 2019, Volume 2, pages 84-95-
OPPOSITION- Butler, W.L. & Baker, J.E., Nature, no. 4978, p. 1319-1321,published in the year 1965-
OPPOSITION- Calkins et al., “A fresh look at meat flavor”, Meat Science, Elsevier Science, GB, vol 77 (2007), no. 1, pages 63-80, 23June 2007-
OPPOSITION- C/Decision T38/11-
OPPOSITION- Charkin et al., “Fragmentation of heme and hemin+ with sequential loss of carboxymethyl groups: A DFT and mass- spectrometry study.” Chemical Physics Letters 2005, vol. 415,pages 362-369-
OPPOSITION- Chien, L.-J. & Lee, C.-K., Biotechnology Letters, 27: 1491-1497-
OPPOSITION- Declaration by Professor Devin Grant Peterson, PhD-
OPPOSITION- Declaration by Professor Keith R. Cadwallader, PhD-
OPPOSITION- Declaration by Professor Scott D. Stanley, PhD-
OPPOSITION- Declaration of Dr. Jorge Ruiz-Carrascal-
OPPOSITION- Dharmadhikari, M., article “Yeast autolysis”, p. 1 to 5, source:https://www.extension.iastate.edu/wine/yeast-autolysis,published at the latest in the year 2020;-
OPPOSITION- ELLFOLK, "Crystalline Leghemoglobin", ACTA Chemica Scandinavica, (19610000), vol. 15, pages 545 - 554, XP055522842-
OPPOSITION- Estevez et al., “Analysis of Volatiles in Meat from Iberian Pigs and Lean Pigs after Refrigeration and Cooking by Using SPME- GC-MS,” J. Agric. Food Chem., 51 (2003) 3429-3435-
OPPOSITION- Fenaroli's Handbook of Flavor Ingredients, 6th edition, 2010,pp. 1424-1425-
OPPOSITION- "Flavor of Meat, Meat Products and Seafoods" Ed. F. Shahidi,2nd edition, 1998, pp. 52-53.-
OPPOSITION- "Food Chemistry", Belitz, Grosch and Schieberle, 4th Edition,2009, pp 363-364 & 605-606;-
OPPOSITION- Foster et al., “Proteomic Characterization of the Cellular Response to Nitrosative Stress Mediated by S-Nitrosoglutathione Reductase Inhibition,” J. Proteome Res.2012, 11, pages 2480-2491-
OPPOSITION- Fountoulakis and Lahm, J. Chromatogr. A. 1998, vol. 826,pages 109-34-
OPPOSITION- Fridman, C. etaL, Archives of Biochemistry and Biophysics (1968) 126:299-304;-
OPPOSITION- Fyrestam and Ostman, “Determination of heme in microorganisms using HPLCMS/ MS and cobalt(IH) protoporphyrin IX inhibition of heme acquisition in Escherichia coli.” Anal Bioanal Chem 2017, vol. 409, pages 6999-7010-
OPPOSITION- Gledhill, “The detection of iron protoporphyrin (heme b) in phytoplankton and marine particulate material by electrospray ionisation mass spectrometry -comparison with diode array detection.” Anal Chim Acta. 2014, vol. 841, pages 33-43-
OPPOSITION- GLESNI MACLEOD et al., "Natural and simulated meat flavors (with particular reference to beef", Critical Reviews in Food Science & Nutrition, (19810000), vol. 14, no. 4, pages 309 - 437, XP055522816-
OPPOSITION- Granados-Guzman et al., “Optimization and Validation of Two High-Throughput Methods Indicating Antiradical Activity,” Current Analytical Chemistry, 2017, vol. 13, pages 499-507.-
OPPOSITION- Gras Notification for soy leghemoglobin protein preparation derived from pichia pastoris, Impossible Foods Inc-
OPPOSITION- Green et al., "Quality control for qualitative assays: quantitative QC procedure designed to assure analytical quality required for an ELISA of hepatitis B surface antigen,” Clin Chem. 1997, vol.43, No. 9, pages 1618-1621-
OPPOSITION- Gundry et al., “Preparation of Proteins and Peptides for Mass Spectrometry Analysis in a Bottom-Up Proteomics Workflow,” Current Protocols in Molecular Biology 2009, 10.25.1-10.25.23.-
OPPOSITION- Hofner and Wanner, “Using short columns to speed up LC-MS quantification in MS binding assays,” J. Chromatog. B, 2010,vol. 878, No. 17-18, pages 1356-1364-
OPPOSITION- Hu et al., “The Orbitrap: a new mass spectrometer,” J. Mass Spectrom. 2005, vol. 40, pages 430-443-
OPPOSITION- Ibrahim et al., “Mechanism of the CO-sensing heme protein CooA: new insights form the truncated heme domain and UVRR spectroscopy,” J. Inorg Biochem. 101 (11-12) (2007) 1776-1785-
OPPOSITION- I. DATAR et al., "Possibilities for an in vitro 2009 meat production system", Innovative Food Science and Emerging Technologies, (20100000), vol. 11, pages 13 - 22, XP026825027-
OPPOSITION- Jahreis et al. (2016) Legume flours: Nutritionally important sources of protein and dietary fiber. Ernahrungs Umschau 63(02):36-42, p. 41-
OPPOSITION- J C BROOKS et al., "Prediction of beef flavor by pre- cursor and volatile compounds Principal Investiga- tors; Funded by The Beef Checkoff", Funded by The Beef Checkoff, (20120531), XP055522862-
OPPOSITION- Jenschke et al., “Unsaturated Fatty Acids and Sodium Affect the Liver-Like Off-Flavor in Cooked Beef”, University of Nebraska- Lincoln, 2007-
OPPOSITION- Jiang et al., “Systematic evaluation of supported liquid extraction in reducing matrix effect and improving extraction efficiency in LC-MS/MS based bioanalysis for model pharmaceutical compounds,” Journal of Chromatography B, 2012, vol. 891-892, pages 71-80.-
OPPOSITION- July 25, 2019: Avomeen Analytical Services Laboratory Test Results-
OPPOSITION- Keller et al. "Interferences and contaminants encountered in modern mass spectrometry." Analytica Chimica Acta 2008, vol. 627, pages 71-81-
OPPOSITION- Kendrick and Watts, “Acceleration and Inhibition of Lipid Oxidation by Heme Compounds,” Lipids 4(6) (1969) 454-458-
OPPOSITION- Kohler et al., “Physiological Characterization of a Heme- Deficient Mutant of Staphylococcus aureus by a Proteomic Approach,” Journal of Bacteriology 2003, vol. 185, pages 6928-6937-
OPPOSITION- Komatsu and Ahsan, “Soybean proteomics and its application to functional analysis,” J. Proteomics 2009, vol. 72, pages 325- 336-
OPPOSITION- Konermann et al., “Acid-induced denaturation of myoglobin studied by time resolved electrospray ionization mass spectrometry”, Biochemistry, 1997, vol. 36, pages 6448-6454-
OPPOSITION- Lane and Nursten, “The Variety of Odors Produced in Maillard Model Systems and How They Are Influenced by Reaction Conditions,” in: The Maillard Reaction in Foods and Nutrition,Waller and Feather, eds., ACS Symposium Series, 1983, No. 215, pages 141-158.-
OPPOSITION- Letter from Morgan, Lewis & ockius LLP-
OPPOSITION- Liu, K. (2011) Comparison of lipid content and fatty acid composition and their distribution within seeds of 5 small grain species. J Food Sci 76, C334-342-
OPPOSITION- LUNING et al., "Exploring meat substitutes: consumer experiences and contextual factors", British Food Journal, (20130000), vol. 115, no. 5, pages 700 - 710 , 705, XP055522871-
OPPOSITION- MacMunn, “An address on some of the applications of the spectroscope to medicine”, The British Medical Journal,January 3, 1891, pages 3-9-
OPPOSITION- Macnicol (1983) Developmental Changes in Free Amino Acid Pool and Total Protein Amino Acids of Pea Cotyledons (Pisum Sativum L.) Plant Physiol. (1983) 72, 492-497-
OPPOSITION- Mahajan et al., “Aroma Compounds in Sweet Whey Powder,” J.Dairy Sci. 87 (2004) 4057-4063-
OPPOSITION- Mani et al., “Statistical characterization of multiple-reaction monitoring mass spectrometry (MRM-MS) assays for quantitative proteomics,” BMC Bioinformatics 2012, 13(Suppl16):S9-
OPPOSITION- Meisinger et al., “Flavor relationships among muscles from the beef chuck and round,” J. Anim. Sci., 84 (2006) 2826-33-
OPPOSITION- NP14.2 Kerscher and Grosch, “Quantification of 2-Methyl-3-furanthiol, 2-Furfurylthiol, 3-Mercapto-2-pentanone, and 2- Mercapto-3-pentanone in Heated Meat,” J. Agric. Food Chern.1998, vol. 46, pages 1954-1958.-
OPPOSITION- NP14.3 Tang et al., “Flavor chemistry of 2-methyl-3-furanthiol,an intense meaty aroma compound,” J. Sulfur Chem. 2013, vol. 34, pages 38-47-
OPPOSITION- Oellingrath, “Heat Degradation of Heme in Methemoglobin and Metmyoglobin Model Systems Measured by Reversed-Phase Ion-Pair High Performance Liquid Chromatography”, Journal of Food Science, 1988, vol. 53, no. 1, pages 40-42-
OPPOSITION- Pashynska et al., “Characterization of Noncovalent Complexes of Antimalarial Agents of the Artemisinin-Type and FE(III)- Heme by Electrospray Mass Spectrometry and Collisional Activation Tandem Mass Spectrometry.” J. Am. Soc. Mass Spectrom. 2004, vol. 15, pages 1181-1190-
OPPOSITION- Peterson, “The Impact of the Enzymatic Hydrolysis Process on Recovery and Use of Proteins”, In: Birch G.G., Blakebrough N., Parker K.J. (eds) Enzymes and Food Processing. Springer,Dordrecht (1981-
OPPOSITION- Picotti and Aebersold, “Selected reaction monitoring-based proteomics: workflows, potential, pitfalls and future directions,” Nature Methods 2012, vol.9, No. 6, pages 555-566.-
OPPOSITION- Proulx, A.K. & Reddy, M.B., J. Agric. Food Chern., 54:1518-1522-
OPPOSITION- Rebuttal Declaration of Dr. Jorge Ruiz-Carrrascal and supporting exhibits-
OPPOSITION- Result of alignment of SEQ ID NO: 4, 16 and 17 with BlastP-
OPPOSITION- Structural comparison of plant hemoglobins and animal myoglobins-
OPPOSITION- Supplemental Responsive Declaration of Dr. Jorge Ruiz-Carrasca-
OPPOSITION- Supplementary tables for NP12, Keller et al.-
OPPOSITION- SUSAN BREWER, The Chemistry of beef flavor, (20120915), XP055288830-
OPPOSITION- Swiderski, P.B. et al., Journal of Food - Processing &Technology (2015), vol. 6,issue 12, 1000526, p. 1 -5, published in the year 2015-
OPPOSITION- Thelen, “Introduction to Proteomics: a Brief Historical Perspective on Contemporary Approaches,” in: Plant Proteomics, Samaj and Thelen, eds., Springer Berlin Heidelberg, 2007, pages 1-13-
OPPOSITION- TONG et al., "Blood Composition of Different Beef Breed Types", Can. J. Anim. Sci., (19861200), vol. 66, pages 915 - 924, XP055522838-
OPPOSITION- United States Environmental Protection Agency document EPA-745-B-99-014, 1999-
OPPOSITION- Urban,“Quantitative mass spectrometry: an overview,” Phil. Trans. R. Soc. A 2016, 374:20150382.-
OPPOSITION- Vaghefi et al., “Influence of the Extent of Hemoglobin Hydrolysis on the Digestive Absorption of Heme Iron. An In Vitro Study,” J. Agric. Food Chem. 50 (2002) 4969-4973.-
OPPOSITION- Van Haandel, M.J.H., J. Agric. Food Chern. (2000) 48:1949-1954.-
OPPOSITION- Vitha et al., “Appropriate Use of Blanks, Standards, and Controls in Chemical Measurements,” Journal of Chemical Education 2005, vol. 82, No. 6, pages 901-902.-
OPPOSITION- WANSINK, "Overcoming the Taste Stigma of Soy", J. Food Science, (20030901), vol. 68, no. 8, pages 2604 - 2606, XP055522877-
OPPOSITION- Website: https://pubchem.ncbi.nlm.nih.gov/compound/Cysteine-
OPPOSITION- Website: http://www.ymdb.ca/compounds/YMDB00041.-
OPPOSITION- Wilson etal., “Improving the Sensitivity, Resolution, and Peak Capacity of Gradient Elution in Capillary Liquid Chromatography with Large-Volume Injections by Using Temperature-Assisted On-Column Solute Focusing,” 2016 Anal. Chern. 2016, vol. 88, pages 5112-5121-
OPPOSITION- Wisuthiphaet and Kongruang, “Production of Fish Protein Hydrolysates by Acid and Enzymatic Hydrolysis”, J. Med. Bioeng. 2015, vol. 4, no. 6, pages 466-470-
OPPOSITION- Withycombe and Mussian “Identification of 2-Methyl-3-furanthiol, an intense meaty aroma compound” J. Sulfur Chem 2013, vol 34, pages 1954-1958-
OPPOSITION- Wood, J.D., Enser, M., Fisher, Av.V., Nute, G.R., Sheard, P.R.,composition and meat quality: A review. Meat Sci. 78, 343-358-
OPPOSITION- Zabell et al., “A proposal to improve calibration and outlier detection in high through put mass spectrometry,” Clinical Mass Spectrometry 2016, vol. 2, pages 25-33.-
OPPOSITION- Zhao, J. & Fleet, G.H., J. Ind. Microbiol. Biotechnol. (2005)32:415-423-
OPPOSITION- Zhou et al., “Matrix effects and application of matrix effect factor,” Bioanalysis 2017, vol. 9, No. 23, pages 1839-1844.-
OPPOSITION- USAMI, AYA et al., "Heme-mediated binding of a-casein to ferritin: Evidence for prferential a-casein binding to ferrous iron", Biometals, (20110000), XP019977394
OPPOSITION- CALKINS et al., "A fresh look at meat flavor", Meat Science, (20070623), vol. 77, no. 1, pages 63 - 80, XP022126940
OPPOSITION- NIELSEN et al., "Improved Method for Determining Food Protein Degree of Hydrolysis", Journal of Food Science : Food Chemistry and Toxicology, (20110000), vol. 66, no. 5, pages 642 - 646, XP055204159
OTHER- "Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard-Type Reactions", JOSEF KERLER, Food Flavour Technology. 2nd ed., Blackwell Publishing, (20100105), pages 51 - 88, ISBN 978-1-405-18543-1, XP055116334-
OTHER- BODNAR, A. L., "Novel approaches to improving qualities of maize endosperm", Thesis DOCTORATE OF PHILOSOPHY, IOWA STATE UNIVERSITY, (20110000), URL: https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1187&context=etd, XP055772658-
OTHER- HARDISON, R., "Hemoglobins from bacteria to man: Evolution of different paterns of gene expression", The Journal of Experimental Biology, (19980400), vol. 201, no. 8, pages 1099 - 1117, XP055772661-
OTHER- "Heme Proteins", EVERSE, J., Encycloedia of Biollogical Chemistry, Elseview Inc., (20040000), vol. 2, page 354361-
OTHER- LIRA-RUAN, V.RUIZ-KUBLI, M.ARREDONDO-PETER, R., "Expression of non-symbiotic hemoglobin 1 and 2 genes in rice (Oryza sativa) embryonic organs", Communicative and Integrative Biology, (20110700), vol. 4, no. 4, pages 457 - 458, XP055772667-
OTHER- "Meat Flavor Generation in Complex Maillard model Systems", MARTINS S.I.F.S. et al., Controlling Maillard Pathways To Generate Flavors, American Chemical Society, (20100800), vol. 1042, pages 71 - 83, ISBN 0-8412-2580-X, XP055772649-
OTHER- HARGROVE, M. S.BARRY, J.BRUCKER, E. A.BERRY, M. B.PHILLIPS, G. N.OLSON, J. S. et al., "Characterization of recombinant soybean leghemoglobin a and apolar distal histidine mutants", Journal of molecular biology, (19970000), doi:10.1006/jmbi.1996.0833, pages 1032 - 42, XP004464339
OTHER- LEE, H.KIM, H.AN, C. S., "Cloning and Expression Analysis of 2-on-2 Hemoglobin from Soybean", Journal of Plant Biology, (20040600), vol. 47, no. 2, pages 92 - 98, XP055772663
OTHER- GUPTA, K. J.HEBELSTRUP, K. H.MUR, L. A.IGAMBERDIEV, A. U., "Plant hemoglobins: Important players at the crossroads between oxygen and nitric oxide", FEBS Letters, (20111025), vol. 585, no. 24, pages 3843 - 3849, XP055772660
OTHER- WAJCMAN, H.KIGER, L., "Hemoglobin, from microorganism to man: a single structural motif, multiple functions", Comptes Rendus Biologies, (20021201), vol. 325, no. 12, pages 1159 - 1174, XP004399573
OTHER- DUFF, S. M.GUY, P. A.XIANZHOU, N.DURNIN, D. C.HILL, R. D., "Haemoglobin expression in germinating barley", Seed Science Research, (19981200), vol. 8, no. 4, pages 431 - 436, XP055772659
OTHER- Cerny Christoph, Davidek Tomas, "Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction", J. Agric. Food Chem., (20030400), vol. 51, no. 9, pages 2714 - 2721, XP055772644
OTHER- PROULX, A. K.REDDY, M. B., "Iron bioavailability of hemoglobin from soy root nodules using a Caco-2 cell culture model", J Agric Food Chem, (20060000), doi:10.1021/jf052268l, pages 1518 - 1522, XP055171735
OTHER- ANDERSON, C. R.JENSEN, E. O.LEEWELLYN, D. J.DENNIS, E. S.PEACOCK, W. J., "A new hemoglobin gene from soybean: A role for hemoglobin in all plants", Proc. Natl. Acad. Sci. USA, (19960611), vol. 93, no. 12, pages 5682 - 5687, XP055772655
SEARCH- J C Brooks ET AL, "Prediction of beef flavor by precursor and volatile compounds Principal Investigators: Funded by The Beef Checkoff", (20120531), URL: http://www.beefresearch.org/CMDocs/BeefResearch/PE_Project_Summaries/FY11Prediction_of_beef_flavor.pdf, (20160715), XP055288867 [A] 1-14 * the whole document *-
SEARCH- Susan Brewer, "The chemistry of beef flavor", (20120915), URL: http://beefresearch.org/CMDocs/BeefResearch/The%20Chemistry%20of%20Beef%20Flavor.pdf, (20160715), XP055288830 [A] 1-14 * the whole document *-
SEARCH- CALKINS ET AL, "A fresh look at meat flavor", MEAT SCIENCE, ELSEVIER SCIENCE, GB, (20070623), vol. 77, no. 1, doi:10.1016/J.MEATSCI.2007.04.016, ISSN 0309-1740, pages 63 - 80, XP022126940 [A] 1-14 * the whole document *

Download Citation Report

Get a free citation report including examiner, opposition, and international search citations.

Get Citation Report

Dossier Documents

The dossier documents provide a comprehensive record of the patent’s prosecution history - including filings, correspondence, and decisions made by patent offices - and are crucial for understanding the patent’s legal journey and any challenges it may have faced during examination.

  • Date

    Description

  • Get instant alerts for new documents