IP Verse

Non-Animal Based Protein Sources With Functional Properties - EP4017287

The patent EP4017287 was granted to Clara Foods on Dec 11, 2024. The application was originally filed on Aug 19, 2020 under application number EP20855636A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP4017287

CLARA FOODS
Application Number
EP20855636A
Filing Date
Aug 19, 2020
Status
Granted And Under Opposition
Nov 8, 2024
Grant Date
Dec 11, 2024
External Links
Slate, Register, Google Patents

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VTT TECHNICAL RESEARCH CENTRE OF FINLANDSep 10, 2025ADMISSIBLE

Patent Citations (6) New

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

Citation PhasePublication NumberPublication Link
DESCRIPTIONUS2018355020
INTERNATIONAL-SEARCH-REPORTUS2018084814
INTERNATIONAL-SEARCH-REPORTUS2018355020
INTERNATIONAL-SEARCH-REPORTWO2018162557
OPPOSITIONUS2018355020
SEARCHUS2018355020

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
INTERNATIONAL-SEARCH-REPORT- Anonymous, "FT-R5851B Ovalbumin Product Information", interchim, (20090408), URL: http://www.interchim.fr/ft/R/R5851B.pdf, XP055794978 [A] 0 * as per Google Search results whole document *-
INTERNATIONAL-SEARCH-REPORT- "RecName: Full=Methionine aminopeptidase 2 {ECO:0000255|HAMAP-Rule:MF_03175}​;", UniprotKB, (20110503), Database accession no. C4R2P3, XP055794969 [A] 0 * as per Google Search results whole document *-
INTERNATIONAL-SEARCH-REPORT- Goda Shuichiro, Takano Kazufumi, Yamagata Yuriko, Katakura Yoshio, Yutani Katsuhide, "Effect of extra N-terminal residues on the stability and folding of human lysozyme expressed in Pichia pastoris", Protein Engineering, (20000000), vol. 13, no. 4, pages 299 - 307, XP055794971 [A] 0 * whole document *
INTERNATIONAL-SEARCH-REPORT- ITO, K . et al., "Structural characteristics of hen egg ovalbumin expressed in yeast Pichia pastoris", Bioscience, Biotechnology and Biochemistry, (20050000), vol. 69, no. 4, doi:10.1271/bbb.69.755, pages 755 - 761, XP055175533 [A] 0 * whole document, particularly page 758, last paragraph of column 3 *
OPPOSITION- Ercili-Cura Dilek, "Cellular Agriculture for Food Biomass and Ingredient Production", 2019 IFT Annual Event and Food Expo; New Orleans, LA, USA; June 2 to June 5, 2019, VTT INSTITUTE OF FOOD TECHNOLOGISTS, (20190602), pages 1 - 25, XP093323120-
OPPOSITION- Landowski Landowski, Saloheimo Markku, "Trichoderma produced proteins: New technologies and foresights beyond the ordinary", VTT Webinar December 15th, 2016, VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD, (20161215), pages 1 - 49, XP093323117-
OPPOSITION- Mine Yoshinori, "Recent advances in the understanding of egg white protein functionality ", Trends in Food Science & Technology, (19950701), vol. 6, pages 225 - 232, XP093321267-
OPPOSITION- Nordlund Emilia, Lauri Reuter, Christopher Landowski , "Food without Fields: Cellular agriculture for sustainable food production", Webinar: Food without Fields Cellular agriculture for sustainable food production; May 17, 2018, VTT, (20180517), pages 1 - 43, XP093323118-
OPPOSITION- Raeker Maide Özbay , " Functional and cake-baking properties of egg white, bovine blood plasma and their protein fractions - Thesis", (19940101), no. 9424253, pages 1 - 130, XP093321270-
OPPOSITION- Raeker M.Ö, Johnson L.A., "Cake-Baking (High-Ratio White Layer) Properties of Egg White, Bovine Blood Plasma, and Their Protein Fractions", Cereal Chemistry, (19950217), vol. 72, no. 3, pages 299 - 303, XP093321205-
OPPOSITION- Sang Shangyuan, Zhang Huang, Xu Lei, Chen Yisheng, Xu Xueming, Jin Zhengyu, Yang Na, Wu Fengfeng, Li Dandan, "Functionality of ovalbumin during Chinese steamed bread-making processing", Food chemistry, NL , (20180701), vol. 253, doi:10.1016/j.foodchem.2018.01.150, ISSN 0308-8146, pages 203 - 210, XP093321211
OPPOSITION- Fraser Thomas, "Microbial factories for the production of animal proteins", CRC Critical Reviews in Food Science and Nutrition, (19820201), vol. 16, no. 2, doi:10.1080/10408398209527335, ISSN 0099-0248, pages 217 - 227, XP009563383
OPPOSITION- K. Ito, A. Seri, F. Kimura, N. Matsudomi, "Site-specific Glycosylation at Asn-292 in Ovalbumin is Essential to Efficient Secretion in Yeast", Journal of Biochemistry, GB , (20061213), vol. 141, no. 2, doi:10.1093/jb/mvm021, ISSN 0021-924X, pages 193 - 199, XP055545569
OPPOSITION- Johnson Teiko M., Zabik Mary E., "Egg Albumen Proteins Interactions in an Angel Food Cake System", Journal of Food Science, US, (19810701), vol. 46, no. 4, doi:10.1111/j.1365-2621.1981.tb03029.x, ISSN 0022-1147, pages 1231 - 1236, XP093320988
SEARCH- Anonymous, "SERPINB14 - Ovalbumin - Gallus gallus (Chicken) | UniProtKB | UniProt", (20070123), pages 1 - 8, URL: https://www.uniprot.org/uniprotkb/P01012/entry, (20230620), XP093056038 [A] 1-15 * page 7 *-
SEARCH- Raeker M.O. ET AL, "Cake-Baking (High-Ratio White Layer) Properties of Egg White, Bovine Blood Plasma, and Their Protein Fractions", Cereal Chem 72:299-303, (19950101), pages 1 - 5, URL: https://www.cerealsgrains.org/publications/cc/backissues/1995/Documents/72_299.pdf, (20230620), XP093056078 [Y] 9,10 * "Cake preparation"; page 300 * * table 1 *-

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