IP Verse

Long-Life Liquid Nutritional Composition With High Protein Content - EP4120850

The patent EP4120850 was granted to Groupe Lactalis on Mar 6, 2024. The application was originally filed on Mar 18, 2021 under application number EP21711916A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP4120850

GROUPE LACTALIS
Application Number
EP21711916A
Filing Date
Mar 18, 2021
Status
Granted And Under Opposition
Feb 2, 2024
Grant Date
Mar 6, 2024
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions (2)

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CompanyOpposition DateOpposition Status

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NUTRICIADec 5, 2024ADMISSIBLE
ZIMMERMANN & PARTNER PATENTANWALTE MBBDec 5, 2024ADMISSIBLE

Patent Citations (16) New

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

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTWO2013129912
INTERNATIONAL-SEARCH-REPORTWO2016174651
OPPOSITIONEP2230940
OPPOSITIONJP6171364B
OPPOSITIONUS2018228196
OPPOSITIONUS5683984
OPPOSITIONWO2008026940
OPPOSITIONWO2009072886
OPPOSITIONWO2009153064
OPPOSITIONWO2010011142
OPPOSITIONWO2010120199
OPPOSITIONWO2010140891
OPPOSITIONWO2012008858
OPPOSITIONWO2015156672
OPPOSITIONWO2017115058
OPPOSITIONWO2017211856

Non-Patent Literature (NPL) Citations (7) 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, " Reaching Mainstream Protein Consumers", nzmp, nzmp, URL: https://www.nzmp.com/global/en/news/reach-mainstream-protein-consumers-with-nzmp-wpc-550.html, XP093245878-
OPPOSITION- Byliund Gösta, "The chemistry of milk", Dairy Processing Handbook, Tetra Pak, (19950101), pages 13 - 36, XP093078264-
OPPOSITION- D20 - Experimental Evidence from Even Sante, 2015-
OPPOSITION- D21 - Data sheets from high protein compositions, Nutricia, dated 01.12.2017-
OPPOSITION- Kessler, Heinz-Gerhard, "6.5 Chemische Veränderungen - Reaktionskinetische Beschreibung", Kessler, Heinz-Gerhard, Heinz G. Kessler, Lebensmittel- und Bioverfahrenstechnik - Molkereitechnologie, DE, Verlag A. Kessler , (20110101), pages 154 - 171, ISBN 3980237842, XP009559270-
OPPOSITION- Çakır-Fuller Esra, "Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins", Food Hydrocolloids, Elsevier BV, NL, NL , (20150501), vol. 47, doi:10.1016/j.foodhyd.2015.01.003, ISSN 0268-005X, pages 41 - 50, XP093245871
OPPOSITION- Heni B. Wijayanti, Nidhi Bansal, Hilton C. Deeth, "Stability of Whey Proteins during Thermal Processing: A Review : Thermal stability of whey proteins…", Comprehensive Reviews in Food Science and Food Safety, Institute of food technologists , Chicago , IL, US, US , (20141101), vol. 13, no. 6, doi:10.1111/1541-4337.12105, ISSN 1541-4337, pages 1235 - 1251, XP055552109

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Dossier Documents

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