IP Verse

Chocolate Replicas Produced From Individual Components - EP4256968

The patent EP4256968 was granted to Voyage Foods on Dec 25, 2024. The application was originally filed on Jul 15, 2022 under application number EP23193950A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP4256968

VOYAGE FOODS
Application Number
EP23193950A
Filing Date
Jul 15, 2022
Status
Granted And Under Opposition
Nov 22, 2024
Publication Date
Dec 25, 2024
External Links
Slate, Register, Google Patents

Patent Summary

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EISENFUHR SPEISERSep 25, 2025EISENFUHR SPEISERADMISSIBLE

Patent Citations (19) New

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

Citation PhasePublication Number
OPPOSITIONCN105309725
OPPOSITIONCN107190041
OPPOSITIONCN108576762B
OPPOSITIONEP3073834
OPPOSITIONRU2025982
OPPOSITIONRU2128921
OPPOSITIONRU2142236
OPPOSITIONRU2462040
OPPOSITIONUA118822U
OPPOSITIONUS2010266741
OPPOSITIONUS3801716
OPPOSITIONWO2012078798
OPPOSITIONWO2016103236
OPPOSITIONWO2017216166
OPPOSITIONWO2018206622
SEARCHCN108096391
SEARCHCN109874999
SEARCHUS10645958
SEARCHUS7081264

Non-Patent Literature (NPL) Citations (13) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference Text
OPPOSITION- Anonymous, "pH", Wikipedia, pages 1 - 16, Wikipedia, URL: https://en.wikipedia.org/w/index.php?title=PH&oldid=1033366066, XP093322323
OPPOSITION- Anonymous, "Triple point", Wikipedia, pages 1 - 5, Wikipedia, URL: https://en.wikipedia.org/w/index.php?title=Triple_point&oldid=1027442612, XP093322318
OPPOSITION- El Kiyat Warsono, Monica Audrey, Qomariyah Noor, Saputra Manurung Brian, "Enzymes Involving in Chocolate Processing", Journal of Food and Pharmaceutical Sciences, (20180101), vol. 6, ISSN 2339-0948, pages 1 - 6, XP093322328
OPPOSITION- Minifie Bernard W., "Front Matter: Chocolate, Cocoa and Confectionery: Science and Technology", Minifie Bernard W., B.W.Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, Springer Netherlands, (19890101), pages i - vii, ISBN 978-94-011-7926-3, XP093322299
OPPOSITION- Moser Arlen, "Alkalizing Cocoa and Chocolate", THE MANUFACTURING CONFECTIONER, CHICAGO, IL., US, US , (20150601), vol. 95, no. 6, ISSN 0163-4364, pages 31 - 38, XP093322312
OPPOSITION- Anonymous, "Front Matter; Beckett's Industrial Chocolate Manufacture and Use", Anonymous, Beckett S.T. et al., Beckett's Industrial Chocolate Manufacture and Use, Wiley, (20170510), pages i - xxxvii, doi:10.1002/9781118923597.fmatter, ISBN 978-1-118-92359-7, XP093322285
OPPOSITION- Bolenz Siegfried; Glöde Laura, "Technological and nutritional aspects of milk chocolate enriched with grape pomace products", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Springer Berlin Heidelberg, Berlin/Heidelberg, Berlin/Heidelberg , (19000101), vol. 247, no. 3, doi:10.1007/s00217-020-03651-4, ISSN 1438-2377, pages 623 - 636, XP037367065
OPPOSITION- Acan Betul Gizem; Kilicli Mahmut; Bursa Kubra; Toker Omer Said; Palabiyik Ibrahim; Gulcu Mehmet; Yaman Mustafa; Gunes Recep; Konar Nevzat, "Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties", LWT- Food Science and Technology, Academic Press, United Kingdom, United Kingdom , (20201026), vol. 138, doi:10.1016/j.lwt.2020.110451, ISSN 0023-6438, XP086447156
OPPOSITION- Alvarez-Ossorio Carmen, Orive Mikel, Sanmartín Esther, Alvarez-Sabatel Saioa, Labidi Jalel, Zufia Jaime, Bald Carlos, "Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts", ACS Food Science & Technology, (20220121), vol. 2, no. 1, doi:10.1021/acsfoodscitech.1c00367, ISSN 2692-1944, pages 125 - 135, XP093322281
OPPOSITION- Matteo Bordiga; Fabiano Travaglia; Monica Locatelli, "Valorisation of grape pomace: an approach that is increasingly reaching its maturity - a review", International Journal of Food Science and Technology, BLACKWELL SCIENTIFIC PUBLICATIONS, OXFORD., GB, GB , (20190124), vol. 54, no. 4, doi:10.1111/ijfs.14118, ISSN 0950-5423, pages 933 - 942, XP071858284
OPPOSITION- Gorodyska O., Grevtseva N., Samokhvalova O., Savchenko O., Grygorenko A., "Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze", Food Science and Technology, vol. 12, no. 3, doi:10.15673/fst.v12i3.1041, ISSN 2073-8684, XP093223362
OPPOSITION- Molnar Dunja, Novotni Dubravka, Krisch Judith, Bosiljkov Tomislav, Ščetar Mario, "The optimisation of biscuit formulation with grape and aronia pomace powders as cocoa substitutes", Croatian Journal of Food Technology, Biotechnology and Nutrition, (20200901), vol. 15, no. 1-2, doi:10.31895/hcptbn.15.1-2.5, ISSN 1847-3423, pages 38 - 44, XP093322309
OPPOSITION- Baca-Bocanegra Berta, Nogales-Bueno Julio, Hernández-Hierro José Miguel, Heredia Francisco José, "Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology", Foods, MDPI AG, CH, CH , (20210101), vol. 10, no. 1, doi:10.3390/foods10010079, ISSN 2304-8158, pages 79 - 13, XP093322302

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