IP Verse

Flavor Modifiers For Meat Analog Products - EP3606357

The patent EP3606357 was granted to Givaudan on Dec 4, 2024. The application was originally filed on Apr 6, 2018 under application number EP18716264A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3606357

GIVAUDAN
Application Number
EP18716264A
Filing Date
Apr 6, 2018
Status
Granted And Under Opposition
Nov 1, 2024
Grant Date
Dec 4, 2024
External Links
Slate, Register, Google Patents

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FIRMENICHSep 2, 2025STRYCHADMISSIBLE

Patent Citations (31) New

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

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTGB1311302
INTERNATIONAL-SEARCH-REPORTUS2009291188
INTERNATIONAL-SEARCH-REPORTUS2015086694
INTERNATIONAL-SEARCH-REPORTUS2016235090
INTERNATIONAL-SEARCH-REPORTUS2017055548
INTERNATIONAL-SEARCH-REPORTUS3365306
INTERNATIONAL-SEARCH-REPORTUS5039543
OPPOSITIONCN102048103B
OPPOSITIONEP0145366
OPPOSITIONEP1683428
OPPOSITIONEP3065557
OPPOSITIONJP2004121022
OPPOSITIONKR20040060210
OPPOSITIONUS2009291188
OPPOSITIONUS2012207904
OPPOSITIONUS2017035076
OPPOSITIONUS2017055548
OPPOSITIONUS3365306
OPPOSITIONUS4965085
OPPOSITIONUS5039543
OPPOSITIONWO2014110532
OPPOSITIONWO2015153666
OTHERCN102048103
OTHEREP0145366
OTHEREP1683428
OTHEREP3065557
OTHERJP2004121022
OTHERJP2004212022
OTHERKR20040060210
OTHERUS4965085
OTHERUS5039543

Non-Patent Literature (NPL) Citations (10) 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- Chemicals Used in Food Processing, National Academy of Sciences, pages 63 - 258-
DESCRIPTION- "On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers", Journal of Food Engineering, (20160000), vol. 169, pages 205 - 213-
OPPOSITION- Anonymous, "Feed Tables : Cod liver oil", Tables of composition and nutritional values of feed materials, INRA CIRAD AFZ, (20250911), pages 1 - 11, Tables of composition and nutritional values of feed materials, URL: https://www.feedtables.com/content/cod-liver-oil, XP093313753-
OPPOSITION- Anonymous, "Feed tables : Poultry fat", Tables of composition and nutritional values of feed materials, INRA CIRAD AFZ, (20250911), pages 1 - 12, Tables of composition and nutritional values of feed materials, URL: https://www.feedtables.com/content/poultry-fat, XP093313749-
OPPOSITION- Anonymous, "Natural flavour ingredients", new Food magazine, (20130228), pages 1 - 10, new Food magazine, URL: https://www.newfoodmagazine.com/article/10086/natural-flavour-ingredients/, (20230720), XP093065513-
OPPOSITION- Anonymuôus, "Soy Protein, Hydrolyzed", Fact sheet - Hydrolyzed soy protein, Making Cosmetics, (20231215), pages 1 - 2, Fact sheet - Hydrolyzed soy protein, URL: https://www.makingcosmetics.com/on/demandware.static/-/Sites-makingcosmetics-master/default/dw6ba70a92/fact-sheets/fact-sheet-soy-protein-hydrolyzed.pdf, XP093313758-
OPPOSITION- Podpora Bartłomiej, Świderski Franciszek, Sadowska Anna, Rakowska Rita, Wasiak-Zys Grażyna, "Spent brewer's yeast extracts as a new component of functional food", CZECH JOURNAL OF FOOD SCIENCE, PRAGUE, CZ, CZ , (20161231), vol. 34, no. 6, doi:10.17221/419/2015-CJFS, ISSN 1212-1800, pages 554 - 563, XP093050931
OPPOSITION- Zhao Feng, Li Rongji, Liu Yun, Chen Haiyan, "Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications", Frontiers in Nutrition, Frontiers Media S.A., (20230106), vol. 9, doi:10.3389/fnut.2022.1082671, ISSN 2296-861X, pages 1082671 - 8, XP093313754
OTHER- Anonymous, "Natural flavour ingredients", new Food magazine, (20130228), pages 1 - 10, new Food magazine, URL: https://www.newfoodmagazine.com/article/10086/natural-flavour-ingredients/, (20230720), XP093065513-
OTHER- Podpora Bartłomiej, Świderski Franciszek, Sadowska Anna, Rakowska Rita, Wasiak-Zys Grażyna, "Spent brewer's yeast extracts as a new component of functional food", CZECH JOURNAL OF FOOD SCIENCE, CZ , (20161231), vol. 34, no. 6, doi:10.17221/419/2015-CJFS, ISSN 1212-1800, pages 554 - 563, XP093050931

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