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Coffee Replicas Produced From Individual Components - EP3930472

The patent EP3930472 was granted to AVA Food Labs on Nov 6, 2024. The application was originally filed on Feb 28, 2020 under application number EP20766954A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3930472

AVA FOOD LABS
Application Number
EP20766954A
Filing Date
Feb 28, 2020
Status
Granted And Under Opposition
Aug 8, 2024
Grant Date
Nov 6, 2024
External Links
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Patent Summary

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Patent Family

Patent Oppositions (3)

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NESTLEJun 11, 2025ADMISSIBLE
CREEKJun 10, 2025ADMISSIBLE
PLASSERAUDJun 10, 2025ADMISSIBLE

Patent Citations (32) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONJP2006020526
DESCRIPTIONUS2011318459
DESCRIPTIONWO2009137838
DESCRIPTIONWO2018110587
INTERNATIONAL-SEARCH-REPORTDE102009048534
INTERNATIONAL-SEARCH-REPORTUS2002119235
INTERNATIONAL-SEARCH-REPORTUS2012178828
INTERNATIONAL-SEARCH-REPORTUS2016376263
INTERNATIONAL-SEARCH-REPORTWO2018110587
INTERNATIONAL-SEARCH-REPORTWO2019165323
OPPOSITIONCN101518292
OPPOSITIONDE102009048534
OPPOSITIONEP0006646
OPPOSITIONEP0392608
OPPOSITIONEP2127533
OPPOSITIONEP2730178
OPPOSITIONJP2006020526
OPPOSITIONJP2018016743
OPPOSITIONUS2002119235
OPPOSITIONUS2010040733
OPPOSITIONUS2011318459
OPPOSITIONUS2019313661
OPPOSITIONWO2012084624
OPPOSITIONWO2013011148
OPPOSITIONWO2013079187
OPPOSITIONWO2015091069
OPPOSITIONWO2018110587
SEARCHDE102009048534
SEARCHJP2006020526
SEARCHUS2011318459
SEARCHWO2009137838
SEARCHWO2018110587

Non-Patent Literature (NPL) Citations (25) 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, "Pierce™ Pyridine, LC-MS Grade", Product Sheet, TheromoFisher, pages 1 - 5, Product Sheet, URL: https://www.thermofisher.com/order/catalog/product/25104, XP093287036-
OPPOSITION- Anonymous, "REPLICA", Merriam-Webster Dictionary, Merriam-Webster, pages 1 - 8, Merriam-Webster Dictionary, URL: https://www.merriam-webster.com/dictionary/replica, (20250602), XP093287048-
OPPOSITION- D37 - Experimental report (Assessment of flavor mixtures)-
OPPOSITION- H. H. M. Fadel ; M. A. Abdel Mageed ; S. N. Lotfy, "Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots", Amino Acids ; The Forum for Amino Acid and Protein Research, Springer-Verlag, Vi, Vi , (20061130), vol. 34, no. 2, ISSN 1438-2199, pages 307 - 314, XP019592700-
OPPOSITION- Tan, Chee-Teck, "Chapter 1: Physical Chemistry in Flavor Products Preparation", Flavor technology : physical chemistry, modification, and process ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th national meeting of the American Chemical Society, Washington, DC, August 21 - 25, 1994; ACS Symposium Series, American Chemical Society, Washington, DC, Washington, DC, (19950101), vol. 610, ISSN 0097-6156, ISBN 0-8412-3326-8, pages 1 - 17, XP009561543-
OPPOSITION- Tei Yamanishi, "Chapter 8: Tea, Coffee, Cocoa, and other Beverages", Tei Yamanishi, Yamanishi. T., et al, Flavor Research: Recent Advances, US, Dekker, (19810101), pages 231 - 304, ISBN 0-8247-6568-0, XP009561550-
OPPOSITION- Wu Tiandan, "Identification and quantification of predominant odorants in roasted chicory", Wu Tiandan, Master Thesis, Master Thesis, University of Illinois at Urbana-Champaign, (20170717), pages 1 - 85, XP093286991-
OPPOSITION- Farah Adriana, "Coffee Constituents", Farah Adriana, Yi-Fang Chu, Coffee: Emerging Health Effects and Disease Prevention, First Edition, Wiley, (20120319), pages 21 - 58, doi:10.1002/9781119949893.ch2, ISBN 978-1-119-94989-3, XP093287064
OPPOSITION- Roberto A. Buffo; Claudio Cardelli‐Freire, "Coffee flavour: an overview", FLAVOUR AND FRAGRANCE JOURNAL., WILEY, NEW YORK, NY, GB, GB , (20040204), vol. 19, no. 2, doi:10.1002/ffj.1325, ISSN 0882-5734, pages 99 - 104, XP071707357
OPPOSITION- I. BLANK, A. SEN, W. GROSCH, "POTENT ODORANTS OF THE ROASTED POWDER AND BREW OF ARABICA COFFEE", ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG. A,EUROPEAN FOOD RESEARCH AND TECHNOLOGY, SPRINGER, HEIDELBERG, DE, DE , (19920101), vol. 195, no. 3, doi:10.1007/BF01202802, ISSN 1431-4630, pages 239 - 245, XP008075995
OPPOSITION- Mayer Florian, Czerny Michael, Grosch W., "Sensory study of the character impact aroma compounds of a coffee beverage", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Springer Berlin Heidelberg, Berlin/Heidelberg, Berlin/Heidelberg , (20000905), vol. 211, no. 4, doi:10.1007/s002170000169, ISSN 1438-2377, pages 272 - 276, XP093287052
OPPOSITION- Luigi Poisson, Imre Blank, Andreas Dunkel, Thomas Hofmann, "Chapter 12 The Chemistry of Roasting Decoding Flavor Formation", The Craft and Science of Coffee, United States, Elsevier Science & Technology, (20170105), pages 273 - 309, doi:10.1016/B978-0-12-803520-7.00012-8, ISBN 978-0-12-803520-7, XP009561551
OPPOSITION- Sunarharum Wenny B.; Williams David J.; Smyth Heather E., "Complexity of coffee flavor: A compositional and sensory perspective", Food Research International, ELSEVIER, Amsterdam , NL, Amsterdam , NL , (20140301), vol. 62, doi:10.1016/j.foodres.2014.02.030, ISSN 0963-9969, pages 315 - 325, XP028863519
OPPOSITION- Caporaso Nicola; Whitworth Martin B.; Cui Chenhao; Fisk Ian D., "Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS", Food Research International, ELSEVIER, Amsterdam , NL, Amsterdam , NL , (20180403), vol. 108, doi:10.1016/j.foodres.2018.03.077, ISSN 0963-9969, pages 628 - 640, XP085396411
OPPOSITION- Nathan A. Bowden, Johan P.M. Sanders, Marieke E. Bruins, "Solubility of the Proteinogenic α-Amino Acids in Water, Ethanol, and Ethanol-Water Mixtures", JOURNAL OF CHEMICAL AND ENGINEERING DATA., AMERICAN CHEMICAL SOCIETY., US, US , (20180308), vol. 63, no. 3, doi:10.1021/acs.jced.7b00486, ISSN 0021-9568, pages 488 - 497, XP055577605
OPPOSITION- SEMMELROCH P, GROSCH W, "STUDIES ON CHARACTER IMPACT ODORANTS OF COFFEE BREWS", Journal of Agricultural and Food Chemistry, American Chemical Society, US, US , (19960101), vol. 44, no. 02, doi:10.1021/jf9505988, ISSN 0021-8561, pages 537 - 543, XP008039340
OPPOSITION- M. Czerny, F. Mayer, W. Grosch, "Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee", Journal of Agricultural and Food Chemistry, ¬American Chemical Society, Books and Journals Division|, (19990201), vol. 47, no. 2, doi:10.1021/jf980759i, ISSN 00218561, pages 695 - 699, XP055081961
OPPOSITION- Paulo Mazzafera; Flávia Schimpl; Eduardo Kiyota, "Chapter 18: Proteins of Coffee Beans: Recent Advances ", Paulo Mazzafera; Flávia Schimpl; Eduardo Kiyota, Adriana Farah, Coffee : Production, Quality and Chemistry, Cambridge, Royal Society of Chemistry, (20190111), pages 429 - 444, doi:10.1039/9781782622437-00429, ISBN 978-1-78262-004-4, XP009561544
OPPOSITION- Adriana Farah; Ângela Galvan de Lima, "Chapter 22: Organic Acids ", Adriana Farah; Ângela Galvan de Lima, Adriana Farah, Coffee : Production, Quality and Chemistry, Cambridge, Royal Society of Chemistry, (20190111), pages 517 - 542, doi:10.1039/9781782622437-00517, ISBN 978-1-78262-004-4, XP009561545
OPPOSITION- De Paula Lima Juliana, Adriana Farah, "Chapter 23: caffeine and minor methylxanthines in coffee", Coffee : Production, Quality and Chemistry, Cambridge, Royal Society of Chemistry, (20190114), pages 543 - 564, doi:10.1039/9781782622437-00543, ISBN 978-1-78262-004-4, XP093231230
OPPOSITION- Marius Febi Matei; Lee Seung-Hun; Nikolai Kuhnert, "Chapter 24: Chlorogenic Acids", Marius Febi Matei; Lee Seung-Hun; Nikolai Kuhnert, Adriana Farah, Coffee : Production, Quality and Chemistry, Cambridge, Royal Society of Chemistry, (20190111), pages 565 - 583, doi:10.1039/9781782622437-00565, ISBN 978-1-78262-004-4, XP009561546
OPPOSITION- Adriana Farah ; Juliana de Paula Lima, "Chapter 25: Major Chlorogenic Acids' Contents and Distribution in Coffees", Adriana Farah ; Juliana de Paula Lima, Adriana Farah, Coffee : Production, Quality and Chemistry, Cambridge, Royal Society of Chemistry, (20190111), pages 584 - 610, doi:10.1039/9781782622437-00584, ISBN 978-1-78262-004-4, XP009561547
OPPOSITION- Ana S. P. Moreira; Joana Simões; Cláudia P. Passos; Fernando M. Nunes; M. Rosário M. Domingues; Manuel A. Coimbra, "Chapter 29: Melanoidins", Ana S. P. Moreira; Joana Simões; Cláudia P. Passos; Fernando M. Nunes; M. Rosário M. Domingues; Manuel A. Coimbra, Adriana Farah, Coffee : Production, Quality and Chemistry, Cambridge, Royal Society of Chemistry, (20190111), pages 662 - 678, doi:10.1039/9781782622437-00662, ISBN 978-1-78262-004-4, XP009561548
OPPOSITION- Chahan Yeretzian ; Sebastian Opitz ; Samo Smrke ; Marco Wellinger, "Chapter 33: Coffee Volatile and Aroma Compounds - From the Green Bean to the Cup", Chahan Yeretzian ; Sebastian Opitz ; Samo Smrke ; Marco Wellinger, Adriana Farah, Coffee : Production, Quality and Chemistry, Cambridge, Royal Society of Chemistry, (20190111), pages 726 - 770, doi:10.1039/9781782622437-00726, ISBN 978-1-78262-004-4, XP009561549
OPPOSITION- At-Taras, E.E. ; Spahr, S.L., "Detection and Characterization of Estrus in Dairy Cattle with an Electronic Heatmount Detector and an Electronic Activity Tag", Journal of Dairy Science, Elsevier, AMSTERDAM, NL, AMSTERDAM, NL, (20010401), vol. 84, no. 4, doi:10.3168/jds.S0022-0302(01)74535-3, ISSN 0022-0302, pages 792 - 798, XP026990616

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