IP Verse

Vegan Chocolate - EP3685673

The patent EP3685673 was granted to Katjes Fassin Kommanditgesellschaft on Apr 14, 2021. The application was originally filed on Jan 22, 2019 under application number EP19153064A. The patent is currently recorded with a legal status of "Revoked".

EP3685673

KATJES FASSIN KOMMANDITGESELLSCHAFT
Application Number
EP19153064A
Filing Date
Jan 22, 2019
Status
Revoked
Apr 25, 2025
Grant Date
Apr 14, 2021
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions (5)

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CASA LUKERJan 14, 2022LATZELADMISSIBLE
BARRY CALLEBAUTJan 13, 2022TER MEER STEINMEISTER & PARTNERADMISSIBLE
NESTLEJan 13, 2022SLAVENADMISSIBLE
COOP GENOSSENSCHAFTJan 12, 2022CIESLAADMISSIBLE
CHOCOLADEFABRIKEN LINDT & SPRUNGLIAug 4, 2021MAIWALDADMISSIBLE

Patent Citations (35) New

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

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Non-Patent Literature (NPL) Citations (24) 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- KLEIN; RAABE; WEISS, Textsammlung Lebensmittelrecht, Behr's Verlag GmbH & Co., (20160600), vol. 1 - 5-
DESCRIPTION- ÖLEN; FETTEN; KLEIN; RAABE; WEISS, Textsammlung Lebensmittelrecht, Behr's Verlag GmbH & Co., (20160600), vol. 1 - 5-
OPPOSITION- Anonymous, "Lehrerinformation zur Katalyse ", Vorschriften und Informationen über die Versuche, Agnes-Pockels-Schülerinnen Labor; Technische Universität Braunschweig, (20181214), pages 1 - 15, Vorschriften und Informationen über die Versuche, URL: https://www.tu-braunschweig.de/index.php?eID=dumpFile&t=f&f=90860&token=8ebe59c0c09348ad1280962c5749f629416e889a, (20240319), XP093143074-
OPPOSITION- Anonymous, "Oat beta-glucan", Wikipedia, the free encyclopedia, (20190124), URL: https://en.wikipedia.org/wiki/Oat_beta-glucan, XP055897975-
OPPOSITION- "Aventia: An oat extract for lactose free products ", MOLDA Press Release, (20111129), XP093134273-
OPPOSITION- Beckett S. T., "Table 18.9 Milk Chocolate recipes", Industrial Chocolate Manufacture and use. 3rd ed., (19990101), page 342, XP055897982-
OPPOSITION- Caetano Da Silva Lannes S, Et Al, "Chapter 6: Low-Fat Foods", Food Production and Industry, (20150101), pages 167 - 185, XP055887149-
OPPOSITION- Compilations of articles in the Agricultural Research magazine, (20120000), pages 1 - 21-
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OPPOSITION- Inglett G E, Et Al, "Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products", Food Science and Technology Int., (20000101), vol. 6, no. 6, pages 457 - 462, XP055887138-
OPPOSITION- Kivelä Reetta, "NON-ENZYMATIC DEGRADATION OF (1→3)(1→4)-β-D-GLUCAN IN AQUEOUS PROCESSING OF OATS", Academic Dissertation University of Helsinki, (20110601), ISSN 0355-1180, pages 1 - 78, XP093134267-
OPPOSITION- Lee Suyong, Et Al, "Effect of cocoa butter replacement with a b-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates", J Sci Food Agric, (20080101), vol. 89, pages 163 - 167, XP055887141-
OPPOSITION- Macarthur L.A., D'appolonia B.L., "Comparison of Oat and Wheat Carbohydrates. 1. Sugars", Cereal Chem., (19790101), vol. 56, no. 5, pages 455 - 457, XP093134268-
OPPOSITION- Macarthur L.A., D'appolonia, "Comparison of Oat and Wheat Carbohydrates. II. Starch", Cereal Chem., (19790101), vol. 56, no. 5, pages 458 - 461, XP093134269-
OPPOSITION- "MOLDA launches Florentine Mix with low melting point at Fi Europe | FDBusiness.com", (20111004), URL: https://www.fdbusiness.com/molda-launches-florentine-mix-with-low-melting-point-at-fi-europe/, XP093134271-
OPPOSITION- NADIA MURRAY-RAGG, "Goodio ‘ChocOat’ Vegan Oat Milk Chocolate Bars to Debut in U.S.", Livekindly, (20180605), URL: https://www.livekindly.co/goodio-chocoat-vegan-oat-milk-chocolate-bars-to-debut-in-u-s/, XP055897980-
OPPOSITION- Pray Leslie, Et Al, "Leveraging Food Technology for Obesity prevention and Reduction Efforts", (20110101), pages 36 - 37, XP055887152-
OPPOSITION- Aidoo Herta, Sakyi-Dawson Esther, Abbey Lawrence, Tano-Debrah Kwaku, Saalia Firibu Kwesi, "Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk : Chocolate formulation with vegetable milk", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, WILEY & SONS, CHICHESTER., GB, GB , (20120130), vol. 92, no. 2, doi:10.1002/jsfa.4563, ISSN 0022-5142, pages 224 - 231, XP055897977
OPPOSITION- Xingxun Liu, Yanfei Wang, Long Yu, Zhen Tong, Ling Chen, Hongsheng Liu, Xiaoxi Li, "Thermal degradation and stability of starch under different processing conditions", Starch, Wiley Subscription Services, Inc, Weinheim, Weinheim , doi:10.1002/star.201200198, (20130101), page 48, Starch, URL: http://search.proquest.com/docview/1346193907, XP055117576
OPPOSITION- Robert W. Welch, "Chapter 6: Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals", OATS: Chemistry and Technology, Second Edition, (20110101), pages 95 - 107, doi:10.1094/9781891127649.006, ISBN 978-1-891127-64-9, XP009552647
OPPOSITION- Sedat Sayar, Pamela J. White, "Chapter 7: Oat Starch: Physiochemical Properties and Function", Sedat Sayar, Pamela J. White, Francis H. Webster, OATS: Chemistry and Technology, Second Edition, (20110101), pages 109 - 122, doi:10.1094/9781891127649.007, ISBN 978-1-891127-64-9, XP009552648
OPPOSITION- Kim Sanghoon, Inglett George E., Liu Sean X., "Content and Molecular Weight Distribution of Oat β‐Glucan in Oatrim, Nutrim, and C‐Trim Products", CEREAL CHEMISTRY, AACC International Inc., US, US , (20080901), vol. 85, no. 5, doi:10.1094/CCHEM-85-5-0701, ISSN 0009-0352, pages 701 - 705, XP093134264
OPPOSITION- Dominic W. S. Wong, George H. Robertson, "CHAPTER 56 Alpha -Amylases", Dominic W. S. Wong, George H. Robertson, John R. Whitaker et.al., Handbook of Food Enzymology, US, Dekker, (20021205), pages 707 - 718, doi:10.1201/9780203910450, ISBN 0-8247-0686-2, XP009552645
OPPOSITION- Peter J. Reilly, "Glucoamylase", Peter J. Reilly, John R. Whitaker et.al., Handbook of Food Enzymology, US, Dekker, (20021205), pages 727 - 738, doi:10.1201/9780203910450, ISBN 0-8247-0686-2, XP009552646

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