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Extract from the Register of European Patents

EP About this file: EP4280888

EP4280888 - GELLED PLANT-BASED FOOD PRODUCTS MIMICKING CHARACTERISTICS OF MEAT FAT [Right-click to bookmark this link]
StatusRequest for examination was made
Status updated on  27.10.2023
Database last updated on 16.11.2024
FormerThe international publication has been made
Status updated on  29.07.2022
Formerunknown
Status updated on  18.01.2022
Most recent event   Tooltip29.03.2024Change: Validation statespublished on 01.05.2024  [2024/18]
29.03.2024Change - extension statespublished on 01.05.2024  [2024/18]
Applicant(s)For all designated states
True Evolution, LLC
5047 Forest Hill Avenue
Richmond, VA 23225 / US
[2023/48]
Inventor(s)01 / PASTERNAK, Benjamin, Todd
Maidens, VA 23102 / US
02 / AUERNHEIMER, Mark
Henrico, VA 23231-7516 / US
 [2023/48]
Representative(s)Marks & Clerk LLP
15 Fetter Lane
London EC4A 1BW / GB
[2023/48]
Application number, filing date21839772.710.12.2021
[2023/48]
WO2021US62748
Priority number, dateUS202163140480P22.01.2021         Original published format: US 202163140480 P
US202163194416P28.05.2021         Original published format: US 202163194416 P
US202163226439P28.07.2021         Original published format: US 202163226439 P
US20211754445207.12.2021         Original published format: US202117544452
[2023/48]
Filing languageEN
Procedural languageEN
PublicationType: A1 Application with search report
No.:WO2022159204
Date:28.07.2022
Language:EN
[2022/30]
Type: A1 Application with search report 
No.:EP4280888
Date:29.11.2023
Language:EN
The application published by WIPO in one of the EPO official languages on 28.07.2022 takes the place of the publication of the European patent application.
[2023/48]
Search report(s)International search report - published on:EP28.07.2022
ClassificationIPC:A23J3/22, A23D9/007, A23L5/10, A23L33/20
[2023/48]
CPC:
A23J3/14 (EP,US); A23D7/0053 (EP); A23D9/007 (EP);
A23J3/225 (EP); A23J3/227 (EP,US); A23L33/20 (EP);
A23L5/13 (EP,US); A23L5/17 (EP); A23V2002/00 (EP) (-)
C-Set:
A23V2002/00, A23V2200/124, A23V2200/228 (EP)
Designated contracting statesAL,   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 [2023/48]
TitleGerman:GELIERTE LEBENSMITTEL AUF PFLANZLICHER BASIS MIT FLEISCHFETTEIGENSCHAFTEN NACHAHMENDEN EIGENSCHAFTEN[2023/48]
English:GELLED PLANT-BASED FOOD PRODUCTS MIMICKING CHARACTERISTICS OF MEAT FAT[2023/48]
French:PRODUITS ALIMENTAIRES GÉLIFIÉS À BASE DE PLANTES IMITANT LES CARACTÉRISTIQUES DU GRAS DE VIANDE[2023/48]
Entry into regional phase25.07.2023National basic fee paid 
25.07.2023Designation fee(s) paid 
25.07.2023Examination fee paid 
Examination procedure25.07.2023Examination requested  [2023/48]
25.07.2023Date on which the examining division has become responsible
01.03.2024Amendment by applicant (claims and/or description)
Fees paidRenewal fee
27.12.2023Renewal fee patent year 03
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Responsibility for the accuracy, completeness or quality of the data displayed under the link provided lies entirely with the Unified Patent Court.
Cited inInternational search[XAY]EP0577294  (RHONE POULENC INC [US]) [X] 19,20,22,27,31 * page 4, lines 42-50; examples 1, 2-5; claims 1-10 * [A] 1-18 [Y] 27,28,30;
 [XAY]US5676987  (LAI DAR-JEN [US]) [X] 19,20,22,29,31 * column 1, lines 46-52 * * column 1, line 65 - column 2, line 27 * * column 3, line 27 - column 4, line 5; example 1; claims 1-32 * [A] 1-18 [Y] 27,28;
 [A]WO2013010042  (SAND HILL FOODS INC [US], et al) [A] 1-32 * paragraphs [0000] , [ 189] - [192131] - [0146] - [0153] * * paragraphs [0189] - [0192] - [ 269] , [0297] * * paragraphs [0312] - [0324] - [ 404] - [0411]; example Examples; claim 24 *;
 [A]US2013171317  (CHANG HSIANG-WEN [TW], et al) [A] 1-32 * paragraphs [0018] , [0019] , [0020] , [0022] , [0024] - [0029] - [0030] , [0034] - [0036]; examples 1,2-1,4-3; claims 1-3,14-16,27; table 1 *;
 [A]WO2020152689  (REDEFINE MEAT LTD [IL]) [A] 1-32 * examples 1,4 *;
 [YA]WO2020208104  (NESTLE SA [CH], et al) [Y] 30 * paragraphs [0016] , [0036] , [0045] , [0054] - [0057] - [0068] , [0077] , [0083] , [0094]; figures 1,14; examples 1-3; claims 1-6 * [A] 1-29,31,32;
 [X]  - P.J. SHAND ET AL, "Physicochemical and textural properties of heat-induced pea protein isolate gels", FOOD CHEMISTRY, NL, (20070101), vol. 102, no. 4, doi:10.1016/j.foodchem.2006.06.060, ISSN 0308-8146, pages 1119 - 1130, XP055569548 [X] 19,20,24,25,27 * the whole document *

DOI:   http://dx.doi.org/10.1016/j.foodchem.2006.06.060
 [I]  - CANET WENCESLAO ET AL, "Formulation Development of a New Chickpea Gel Using Response Surface Methodology and Instrumental and Sensory Data : Development of a Chickpea Gel", JOURNAL OF FOOD PROCESS ENGINEERING, US, vol. 38, no. 3, doi:10.1111/jfpe.12136, ISSN 0145-8876, (20141106), pages 271 - 289, URL: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpe.12136, XP055908034 [I] 19-23,26,27 * the whole document *

DOI:   http://dx.doi.org/10.1111/jfpe.12136
 [A]  - BAUGREET SEPHORA ET AL, "Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming", JOURNAL OF FOOD QUALITY., US, vol. 2018, doi:10.1155/2018/4737602, ISSN 0146-9428, (20180101), pages 1 - 11, URL: https://downloads.hindawi.com/journals/jfq/2018/4737602.pdf, XP055908018 [A] 1-32

DOI:   http://dx.doi.org/10.1155/2018/4737602
 [A]  - DOUGLAS E. BALDWIN, "Sous vide cooking: A review", INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, (20120101), vol. 1, no. 1, doi:10.1016/j.ijgfs.2011.11.002, ISSN 1878-450X, pages 15 - 30, XP055138049 [A] 1-32 * the whole document *

DOI:   http://dx.doi.org/10.1016/j.ijgfs.2011.11.002
by applicantUS3966980
 WO2014019018
 US10264805
 US10506822
 US10617133
 US10834941
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