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EP4199729
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EP About this file: EP4199729
| EP4199729 - SUGAR SUBSTITUTE FOR BAKED GOODS OR PASTRIES [Right-click to bookmark this link] | Status | The patent has been granted Status updated on 08.03.2024 Database last updated on 02.11.2024 | |
| Former | Grant of patent is intended Status updated on 23.01.2024 | ||
| Former | Request for examination was made Status updated on 26.05.2023 | ||
| Former | The international publication has been made Status updated on 25.02.2022 | ||
| Former | unknown Status updated on 24.08.2021 | Most recent event Tooltip | 25.10.2024 | Lapse of the patent in a contracting state | published on 27.11.2024 [2024/48] | Applicant(s) | For all designated states Hello Sweety AG Luzernerstrasse 1 6343 Rotkreuz / CH | [2023/26] | Inventor(s) | 01 /
PAA, Marcel 5643 Sins / CH | [2023/26] | Representative(s) | Prins Intellectual Property AG Mellingerstrasse 12 5443 Niederrohrdorf / CH | [2023/26] | Application number, filing date | 21755075.5 | 04.08.2021 | [2023/26] | WO2021IB57149 | Priority number, date | CH20200001041 | 20.08.2020 Original published format: CH 10412020 | [2023/26] | Filing language | DE | Procedural language | DE | Publication | Type: | A1 Application with search report | No.: | WO2022038443 | Date: | 24.02.2022 | Language: | DE | [2022/08] | Type: | A1 Application with search report | No.: | EP4199729 | Date: | 28.06.2023 | Language: | DE | The application published by WIPO in one of the EPO official languages on 24.02.2022 takes the place of the publication of the European patent application. | [2023/26] | Type: | B1 Patent specification | No.: | EP4199729 | Date: | 10.04.2024 | Language: | DE | [2024/15] | Search report(s) | International search report - published on: | EP | 24.02.2022 | Classification | IPC: | A21D2/18, A21D10/00, A21D13/062, A23L27/30, C08B37/00, C12P19/04 | [2023/26] | CPC: |
A21D13/50 (EP,US);
A23L27/34 (EP,US);
A21D10/002 (EP);
A21D13/062 (EP,US);
A21D2/181 (EP,US);
A23C13/12 (US);
| Designated contracting states | AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LI, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR [2023/26]
| Extension states | BA | Not yet paid | ME | Not yet paid | Validation states | KH | Not yet paid | MA | Not yet paid | MD | Not yet paid | TN | Not yet paid | Title | German: | ZUCKERERSATZSTOFF FÜR BACKWAREN ODER KONDITORWAREN | [2023/26] | English: | SUGAR SUBSTITUTE FOR BAKED GOODS OR PASTRIES | [2023/26] | French: | SUCCÉDANÉ DE SUCRE POUR PRODUITS DE BOULANGERIE OU PÂTISSERIES | [2023/26] | Entry into regional phase | 15.02.2023 | National basic fee paid | 15.02.2023 | Designation fee(s) paid | 15.02.2023 | Examination fee paid | Examination procedure | 15.02.2023 | Examination requested [2023/26] | 15.02.2023 | Date on which the examining division has become responsible | 25.05.2023 | Amendment by applicant (claims and/or description) | 24.01.2024 | Communication of intention to grant the patent | 29.02.2024 | Fee for grant paid | 29.02.2024 | Fee for publishing/printing paid | 29.02.2024 | Receipt of the translation of the claim(s) | Fees paid | Renewal fee | 11.08.2023 | Renewal fee patent year 03 |
| Opt-out from the exclusive Tooltip competence of the Unified Patent Court | See the Register of the Unified Patent Court for opt-out data | ||
| Responsibility for the accuracy, completeness or quality of the data displayed under the link provided lies entirely with the Unified Patent Court. | Lapses during opposition Tooltip | ES | 10.04.2024 | HR | 10.04.2024 | NO | 10.07.2024 | GR | 11.07.2024 | IS | 10.08.2024 | [2024/48] | Cited in | International search | [A]TW200901899 (MILES LOREN [US]) [A] 1-12* the whole document *; | [A]DE102009046126 (SYMRISE AG [DE]) [A] 1-12 * paragraphs [0010] , [ 0033] , [ 0050] , [ 0065] *; | [A]US2018020707 (TOKSÖZ AHMET [TR], et al) [A] 1-12 * paragraphs [0038] , [ 0051] , [ 0061]; example 1 *; | [A]WO2020015816 (SYMRISE AG [DE]) [A] 1-12 * paragraphs [0014] , [ 0055] , [ 0057] , [ 0100] *; | [A] - LUO XIAO ET AL, "A review of food reformulation of baked products to reduce added sugar intake", TRENDS IN FOOD SCIENCE AND TECHNOLOGY, (20190221), vol. 86, doi:10.1016/J.TIFS.2019.02.051, ISSN 0924-2244, pages 412 - 425, XP085640005 [A] 1-12 * abstract * DOI: http://dx.doi.org/10.1016/j.tifs.2019.02.051 | by applicant | WO2016120228 | WO2020015816 | WO2020020755 |