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Vegetable-Derived Cheese Substitute Food Product And Method For The Production Thereof - EP3603407

The patent EP3603407 was granted to Barbieri on Nov 27, 2024. The application was originally filed on Jul 26, 2019 under application number EP19188612A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP3603407

BARBIERI
Application Number
EP19188612A
Filing Date
Jul 26, 2019
Status
Patent Maintained As Amended
Oct 25, 2024
Grant Date
Nov 27, 2024
External Links
Slate, Register, Google Patents

Patent Summary

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HOCHLANDFeb 11, 2022PATENT UND RECHTSANWALTE BEHRMANN WAGNER PARTG MBBWITHDRAWN

Patent Citations (17) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONEP2943077
OPPOSITIONDE102007061256
OPPOSITIONDE3730384
OPPOSITIONFR2738991
OPPOSITIONJP2009136158
OPPOSITIONUS6495187
OPPOSITIONWO0019839
OPPOSITIONWO2013010037
OPPOSITIONWO9117663
OPPOSITIONWO9604800
OPPOSITIONWO9842200
SEARCHEP1119262
SEARCHEP2731451
SEARCHEP2943077
SEARCHJP2009136158
SEARCHUS6495187
SEARCHWO9117663

Non-Patent Literature (NPL) Citations (15) 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- Anonymous, "Cheese Ripening Guide", CHR HANSEN, (20180401), pages 1 - 4, XP055897068-
OPPOSITION- Anonymous, "Fermented Preparation with Cashews and Almonds", MINTEL, (20180101), no. 5394831, pages 1 - 4, XP055897081-
OPPOSITION- Anonymous, "Matured Cheese Alternative with mild Garlic", MINTEL, (20170501), no. 4822975, pages 1 - 4, XP055897085-
OPPOSITION- Anonymous, "Plain Edelbert Cashew Soft Cheese", MINTEL, (20180301), no. 5492145, pages 1 - 3, XP055897082-
OPPOSITION- Anonymous, "Real cashem-based vegan brie!", Lowcarb-vegan.net, (20161201), pages 1 - 5, Lowcarb-vegan.net, URL: https://lowcarb-vegan.net/real-cashew-based-vegan-brie/, (20220303), XP055897078-
OPPOSITION- Foissy H., "MILCHTECHNOLOGIE - Technologie Der Milch", Skript Milchtechnologie, (20050101), pages 1 - 141, XP055897109-
OPPOSITION- Homma Hiroto, Tokuda Hiroharu, Nakanishi Kotozoshi, "Herstellung von kaseahnlichen Lebensmitteln aus Niissen", Nippon Shokuhin Hozo Kagakkaishi, (20090101), vol. 35, no. 4, pages 195 - 201, XP055897072-
OPPOSITION- Kammerlehner Josef, "Käse-Technologie", Fachbuch, (20120101), pages 1 - 9, XP055897062-
OPPOSITION- Karlin Mary, "RIPENING & AGING GUIDELINES", Artisancheesemakingathome.com, (20110101), pages 1 - 1, Artisancheesemakingathome.com, URL: http://www.artisancheesemakingathome.com/cheesemaking-ripening.html, (20220303), XP055897122-
OPPOSITION- Kosikowski Frank V., Mistry Vikram V., "Cheese and Fermented Milk Foods", Fachbuch, (19970101), vol. 1, pages 1 - 4, XP055897064-
OPPOSITION- Major Cheese Groups, "Cheese", Chemistry, Physics and Microbiology, (20040101), vol. 2, pages 1 - 5, XP055897066-
OPPOSITION- Pagnani Michaela, "Fermentino", Zubereitungen und rezepte von Daniela Cicioni, (20180601), pages 1 - 9-
OPPOSITION- Pagnani Michaela, "Fermentino", Zubereitungen und rezepte von Daniela Cicioni, (20180601), pages 1 - 9, XP055897105-
OPPOSITION- Spinnler H. E., Gripon J. C., "Surface Mould-ripened Cheeses", Chemistry, Physics and Microbiology, (20170101), vol. 2, pages 157 - 162, XP055897094-
OPPOSITION- Tetra Pak Processing Systems, "Dairy processing handbook", Handbook, (19950000), pages 1 - 442-

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