IP Verse

Savoury, Particulate Compositions Comprising Tomato Powder - EP3716789

The patent EP3716789 was granted to Unilever on Oct 9, 2024. The application was originally filed on Nov 13, 2018 under application number EP18800176A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3716789

UNILEVER
Application Number
EP18800176A
Filing Date
Nov 13, 2018
Status
Granted And Under Opposition
Sep 6, 2024
Grant Date
Oct 9, 2024
External Links
Slate, Register, Google Patents

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OMYAJul 9, 2025MAIWALDADMISSIBLE

Patent Citations (10) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONWO2005070229
INTERNATIONAL-SEARCH-REPORTEP2997833
INTERNATIONAL-SEARCH-REPORTUS2007259080
INTERNATIONAL-SEARCH-REPORTWO2005070229
OPPOSITIONCN101731534
OPPOSITIONCN103535681
OPPOSITIONEP2997833
OPPOSITIONJP2009089659
OPPOSITIONJP2014030388
OPPOSITIONWO2005070229

Non-Patent Literature (NPL) Citations (16) 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- LIU, F. X.; CAO, X. M; WANG, H. Y.; LIAO, X.J., "Changes of tomato powder qualities during storage", Powder Technol., (20100000), vol. 204, pages 159 - 166-
INTERNATIONAL-SEARCH-REPORT- ANONYMOUS, "Aktiv Suppe Tomate", GNPD, MINTEL, (20040201), XP002777828 [A] 1-15 * the whole document *-
INTERNATIONAL-SEARCH-REPORT- LIU F X ET AL, "Changes of tomato powder qualities during storage", POWDER TECHNOL,, (20100101), vol. 204, pages 159 - 166, XP002777806 [A] 1-15 * the whole document *-
INTERNATIONAL-SEARCH-REPORT- ZHENG H, "Meal replacement food comprises yam powder, konjak powder, sweet potato powder, soybean meal, tomato powder, calcium carbonate, vitamin, xylitol, edible essence, and chitin", WPI / 2017 CLARIVATE ANALYTICS,, (20150304), vol. 2015, no. 29, XP002777829 [A] 1-15 * the whole document *-
INTERNATIONAL-SEARCH-REPORT- "Scientific Opinion on re-evaluation of calcium carbonate (E 170) as a food additive EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)", EFSA Journal EFSA Journal, doi:10.2903/j.efsa.2011.2318, (20110101), pages 4 - 73, URL: http://www.efsa.europa.eu/en/efsajournal/doc/2318.pdf, (20150223), XP055171488 [A] 1-15 * the whole document *
OPPOSITION- Ahn Karen, "Ingredients 101: Use Baking Soda to Neutralize Bitter & Sour Flavors in Food", Food Hacks., (20140806), pages 1 - 2, Food Hacks., URL: https://food-hacks.wonderhowto.com/how-to/ingredients-101-use-baking-soda-neutralize-bitter-sour-flavors-food-0156750/, XP093298709-
OPPOSITION- Anonymous, "Calcipur 2 - OG", Omya - Technical datasheet, (20140605), pages 1 - 1, Omya - Technical datasheet , URL: https://usa.quimicacmv.com/wp-content/uploads/2023/06/FICHA-TECNICA-Omya-Calcipur-2-OG.pdf, XP093298737-
OPPOSITION- Anonymous, "Calculation of the calcium carbonate content of D14", Maiwald, (20250630), pages 1 - 2, XP093298755-
OPPOSITION- Anonymous , "In a tomato sauce recipe, how can I cut the acidity?", Seasoned Advised, (20101014), pages 1 - 12, Seasoned Advised , URL: https://cooking.stackexchange.com/questions/5/in-a-tomato-sauce-recipe-how-can-i-cut-the-acidity, XP093298713-
OPPOSITION- Anonymous, "Non Fat Dry Milk", USAID, (20120229), pages 1 - 3, USAID, URL: https://web.archive.org/web/20120229135559/http://www.usaid.gov/our_work/humanitarian_assistance/ffp/crg/fsnfdrymilk.htm, XP093298747-
OPPOSITION- Anonymous , "Omya: many ingredients, multiple solutions", Nutraceutical Business Review, (20170831), pages 1 - 3, Nutraceutical Business Review, URL: https://www.nutraceuticalbusinessreview.com/news/article_page/Omya_many_ingredients_multiple_solutions/133204, XP093298727-
OPPOSITION- Anonymous , "Tomate", Wikipedia, (20250615), pages 1 - 21, Wikipedia , URL: https://de.wikipedia.org/w/index.php?title=Tomate&oldid=257024647, (20250626), XP093298717-
OPPOSITION- Anonymous, "Tomato Soup", MINTEL, (20130201), Database accession no. 2002702, URL: GNPD, XP093298742-
OPPOSITION- H. Beck, N. Glienke, C. Möhlmann, "BIA-Report 12/97 Brenn- und Explosionskenngrößen von Stäuben", HVBG, (19971201), pages 1 - 476, URL: https://www.dguv.de/medien/ifa/de/pub/rep/pdf/rep02/biar1297/12-97.pdf, XP009562646-
OPPOSITION- Lili, "Does using baking soda to cut down on sugar in recipes really save money?", creative savv, (20140411), pages 1 - 10, creative savv, URL: https://www.creativesavv.com/2014/04/does-using-baking-soda-to-cut-down-on.html, XP093298715-
OPPOSITION- Stevens M Allen, "Citrate and Malate Concentrations in Tomato Fruits: Genetic Control and Maturational Effects", Journal of the American Society for Horticultural Science, (19720101), vol. 97, no. 5, pages 655 - 658, XP093298723-

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