IP Verse

Crumb Chocolate Flavor Compositions - EP3383192

The patent EP3383192 was granted to Mars on Apr 16, 2025. The application was originally filed on Dec 1, 2016 under application number EP16816521A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP3383192

MARS
Application Number
EP16816521A
Filing Date
Dec 1, 2016
Status
Patent Maintained As Amended
Mar 14, 2025
Grant Date
Apr 16, 2025
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions (3)

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FIRMENICHJun 25, 2020STRYCHADMISSIBLE
KRAFT FOODS SCHWEIZ HOLDINGJun 25, 2020WILSON GUNNADMISSIBLE
NESTLEJun 23, 2020LUMSDENADMISSIBLE

Patent Citations (23) New

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

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTEP1084622
INTERNATIONAL-SEARCH-REPORTEP2559346
INTERNATIONAL-SEARCH-REPORTGB2370213
INTERNATIONAL-SEARCH-REPORTUS2006286237
INTERNATIONAL-SEARCH-REPORTUS2008299278
INTERNATIONAL-SEARCH-REPORTWO03007725
INTERNATIONAL-SEARCH-REPORTWO03037100
OPPOSITIONEP0940085
OPPOSITIONEP1084622
OPPOSITIONEP1308094
OPPOSITIONEP2389815
OPPOSITIONGB2370213
OPPOSITIONJP2005015685
OPPOSITIONJP2006121958
OPPOSITIONJP2015027309
OPPOSITIONRU2181016
OPPOSITIONRU2336736
OPPOSITIONUS2005042351
OPPOSITIONUS2008299278
OPPOSITIONUS2015272864
OPPOSITIONWO03007725
OPPOSITIONWO03037100
OPPOSITIONWO2011163664

Non-Patent Literature (NPL) Citations (14) 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- "Industrial Chocolate Manufacture and Use", Industrial Chocolate Manufacture and Use, (20090000), ISBN 978-1-405-13949-6, pages 1 - 732-
OPPOSITION- Josef Kerler; Winkel Chris; Davidek Tomas; Blank Imre; Taylor Andrew J; Linforth Robert S T, "Basic chemistry and process conditions for reaction flavours with particular focus on maillard-type reactions", Food Flavour Technology, (20100000), pages 52 - 88, XP055116334-
OPPOSITION- Lin Yi-Shuan, "Volatile changes caused by different factors in different types of chocolate", Thesis, (20100101), pages 1 - 115, Thesis, (20200916), XP055731231-
OPPOSITION- SCHIEBERLE, P. et al., "Mapping the combinatorial code of food flavors by means of molecular sensory science approach", Food Flavors: Chemical, Sensory and Technological Properties, (20110000), pages 413 - 438-
OPPOSITION- SCHIEBERLE P; PFNUER P, "Characterization of key odorants in chocolate", Flavor Chemistry, (19990000), pages 147 - 153, XP002995965-
OPPOSITION- Silvia Mallia; Felix Escher; Hedwig Schlichtherle-Cerny, "Aroma-active compounds of butter: a review", Eur. Food Res. Technol., (20080000), vol. 226, pages 315 - 325, XP019584946-
OPPOSITION- YI-SHUAN LIN, "Volatile changes caused by different factors in different types of chocolate", Thesis, (20100000), pages 1 - 115, XP055731231-
OPPOSITION- Peterson D. G., G. A. Reineccius, "Characterization of the volatile compounds that constitute fresh sweet cream butter aroma", Flavour Fragr. J., (20030000), vol. 18, pages 215 - 220, XP055731256
OPPOSITION- Jianbin Liu et al, "A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception : Aroma-active compounds in chocolate", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, WILEY & SONS, CHICHESTER., GB, GB, (20150401), vol. 95, no. 6, doi:10.1002/jsfa.6831, ISSN 0022-5142, pages 1362 - 1372, XP055764129
OPPOSITION- FRAUENDORFER, F. et al., "Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations", J. Agric. Food Chem., (20060000), vol. 54, pages 5521 - 5529, XP055731236
OPPOSITION- PETRA SCHNERMANN et al., "Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses", J. Agric. Food Chem., (19970000), vol. 45, doi:10.1021/jf960670h, pages 867 - 872, XP055133730
OPPOSITION- Petra Schnermann; Peter Schieberle, "Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses", J. Agric. Food Chem., (19970000), vol. 45, pages 867 - 872, XP055133730
OPPOSITION- AFOAKWA et al., "Flavor Formation and Character in Cocoa and Chocolate: A Critical Review", Critical Reviews in Food Science and Nutrition, (20080000), vol. 48, doi:10.1080/10408390701719272, pages 840 - 857, XP055596067
OPPOSITION- Z. Al-Attabi, B. R. D'arcy, H. C. Deeth, "Volatile Sulphur Compounds in UHT Milk", CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, Taylor & Francis, USA, USA, (20081027), vol. 49, no. 1, doi:10.1080/10408390701764187, ISSN 1040-8398, pages 28 - 47, XP055764136

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