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Extract from the Register of European Patents

EP About this file: EP3345484

EP3345484 - MEAT SUBSTITUTE AND METHOD FOR IMPARTING A BEEF-LIKE FLAVOUR TO A MEAT SUBSTITUTE [Right-click to bookmark this link]
Former [2018/28]METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
[2022/09]
StatusNo opposition filed within time limit
Status updated on  16.06.2023
Database last updated on 28.03.2026
FormerThe patent has been granted
Status updated on  08.07.2022
FormerGrant of patent is intended
Status updated on  20.02.2022
FormerExamination is in progress
Status updated on  15.05.2019
FormerRequest for examination was made
Status updated on  25.01.2019
FormerThe application has been published
Status updated on  08.06.2018
Most recent event   Tooltip19.12.2025Lapse of the patent in a contracting state
New state(s): TR		published on 21.01.2026  [2026/04]
Applicant(s)For all designated states
Impossible Foods Inc.
525 Chesapeake Drive
Redwood City, CA 94063 / US
[2022/32]
Former [2018/28]For all designated states
Impossible Foods Inc.
525 Chesapeake Drive
Redwood City, CA 94063 / US
Inventor(s)01 / FRASER, Rachel
3653 24th Street Apt. 2
San Francisco, CA California 94110 / US
02 / BROWN, Patrick O'Reilly
76 Peter Coutts Circle
Stanford, CA California 94305 / US
03 / KARR, Jessica
456 Kansas Street
San Francisco, CA California 94107 / US
04 / HOLZ-SCHIETINGER, Celeste
1159 Sage Street
East Palo Alto, CA California 94303 / US
05 / COHN, Elysia
1885 California Street Apt. 49
Mountain View, CA California 94041 / US
 [2018/28]
Representative(s)Haseltine Lake Kempner LLP
One Portwall Square
Portwall Lane
Bristol BS1 6BH / GB
[N/P]
Former [2022/32]Haseltine Lake Kempner LLP
Redcliff Quay
120 Redcliff Street
Bristol BS1 6HU / GB
Former [2018/28]Novitas Patent AB
P.O. Box 55557
102 04 Stockholm / SE
Application number, filing date17210528.013.01.2014
[2018/28]
Priority number, dateUS201361751816P11.01.2013         Original published format: US 201361751816 P
US20131394121112.07.2013         Original published format: US201313941211
US201361908634P25.11.2013         Original published format: US 201361908634 P
[2018/28]
Filing languageEN
Procedural languageEN
PublicationType: A1 Application with search report 
No.:EP3345484
Date:11.07.2018
Language:EN
[2018/28]
Type: B1 Patent specification 
No.:EP3345484
Date:10.08.2022
Language:EN
[2022/32]
Search report(s)(Supplementary) European search report - dispatched on:EP04.06.2018
ClassificationIPC:A23D7/005, A23D9/013, A23J3/22, A23L27/26, A23L2/66, C12G3/06, C12C5/02, A23L29/238, A23L7/109, A23L27/10, A23L5/41, A23L33/185, A23L13/40, A23L27/00, A23L27/20
[2018/28]
CPC:
A23L27/26 (EP,US); A23J3/14 (KR,RU,US); A23L33/185 (EP,KR,US);
A23L13/426 (EP,US); A23B2/46 (RU); A23D7/0053 (EP,US);
A23D7/0056 (EP,US); A23J3/227 (EP,US); A23L11/00 (RU);
A23L13/00 (RU); A23L13/42 (US); A23L13/424 (US);
A23L19/00 (RU); A23L2/66 (EP,US); A23L27/00 (US);
A23L27/10 (EP,US); A23L27/20 (US); A23L29/238 (EP,US);
A23L5/20 (RU); A23L5/41 (EP,US); A23L7/109 (EP,US);
C12C5/026 (EP); C12G3/06 (EP); A23V2002/00 (EP);
C12G2200/21 (EP) (-)
C-Set:
A23V2002/00, A23V2200/15 (EP,US)
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 [2019/09]
Former [2018/28]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 
TitleGerman:FLEISCHERSATZ UND VERFAHREN UM EINEM FLEISCHERSATZ EINEN RINDFLEISCHÄHNLICHEN GESCHMACK ZU VERLEIHEN[2022/09]
English:MEAT SUBSTITUTE AND METHOD FOR IMPARTING A BEEF-LIKE FLAVOUR TO A MEAT SUBSTITUTE[2022/09]
French:SUBSTITUT DE VIANDE ET MÉTHODE POUR CONFÉRER UNE SAVEUR DE BOEUF A UN SUBSTITUT DE VIANDE[2022/09]
Former [2018/28]VERFAHREN UND ZUSAMMENSETZUNGEN ZUR BEEINFLUSSUNG DES GESCHMACKS- UND AROMAPROFILS VON VERBRAUCHSMITTELN
Former [2018/28]METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
Former [2018/28]PROCÉDÉS ET COMPOSITIONS POUR MODIFIER LE PROFIL DE SAVEUR ET D'ARÔME DE CONSOMMABLES
Examination procedure11.01.2019Amendment by applicant (claims and/or description)
11.01.2019Examination requested  [2019/09]
11.01.2019Date on which the examining division has become responsible
20.05.2019Despatch of a communication from the examining division (Time limit: M04)
26.08.2019Reply to a communication from the examining division
03.12.2019Despatch of a communication from the examining division (Time limit: M06)
15.06.2020Reply to a communication from the examining division
04.11.2020Despatch of a communication from the examining division (Time limit: M06)
09.06.2021Despatch of communication that the application is deemed to be withdrawn, reason: reply to the communication from the examining division not received in time
05.08.2021Reply to a communication from the examining division
21.02.2022Communication of intention to grant the patent
04.07.2022Fee for grant paid
04.07.2022Fee for publishing/printing paid
04.07.2022Receipt of the translation of the claim(s)
Parent application(s)   TooltipEP14737766.7  / EP2943072
Divisional application(s)EP22182790.0  / EP4104682
Opposition(s)11.05.2023No opposition filed within time limit [2023/29]
Request for further processing for:The application is deemed to be withdrawn due to failure to reply to the examination report
05.08.2021Request for further processing filed
05.08.2021Full payment received (date of receipt of payment)
Request granted
16.08.2021Decision despatched
Fees paidRenewal fee
22.12.2017Renewal fee patent year 03
22.12.2017Renewal fee patent year 04
22.12.2017Renewal fee patent year 05
28.01.2019Renewal fee patent year 06
27.01.2020Renewal fee patent year 07
27.01.2021Renewal fee patent year 08
27.01.2022Renewal fee patent year 09
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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.
Lapses during opposition  TooltipCY13.01.2014
HU13.01.2014
AL10.08.2022
AT10.08.2022
BG10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
MC10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SI10.08.2022
SK10.08.2022
SM10.08.2022
TR10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
LU13.01.2023
[2026/04]
Former [2025/39]CY13.01.2014
HU13.01.2014
AL10.08.2022
AT10.08.2022
BG10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
MC10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SI10.08.2022
SK10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
LU13.01.2023
Former [2025/36]CY13.01.2014
AL10.08.2022
AT10.08.2022
BG10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
MC10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SI10.08.2022
SK10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
LU13.01.2023
Former [2024/51]AL10.08.2022
AT10.08.2022
BG10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
MC10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SI10.08.2022
SK10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
LU13.01.2023
Former [2024/29]AL10.08.2022
AT10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
MC10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SI10.08.2022
SK10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
LU13.01.2023
Former [2023/43]AL10.08.2022
AT10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SI10.08.2022
SK10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
LU13.01.2023
Former [2023/37]AL10.08.2022
AT10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SI10.08.2022
SK10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
Former [2023/29]AL10.08.2022
AT10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SK10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
Former [2023/23]AT10.08.2022
CZ10.08.2022
DK10.08.2022
EE10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SK10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
Former [2023/22]AT10.08.2022
CZ10.08.2022
DK10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RO10.08.2022
RS10.08.2022
SE10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
Former [2023/21]DK10.08.2022
FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RS10.08.2022
SE10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
Former [2023/20]FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RS10.08.2022
SE10.08.2022
SM10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
Former [2023/12]FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RS10.08.2022
SE10.08.2022
NO10.11.2022
GR11.11.2022
IS10.12.2022
PT12.12.2022
Former [2023/11]FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
PL10.08.2022
RS10.08.2022
SE10.08.2022
NO10.11.2022
GR11.11.2022
PT12.12.2022
Former [2023/10]FI10.08.2022
HR10.08.2022
LT10.08.2022
LV10.08.2022
RS10.08.2022
SE10.08.2022
NO10.11.2022
GR11.11.2022
PT12.12.2022
Former [2023/09]FI10.08.2022
LT10.08.2022
LV10.08.2022
RS10.08.2022
SE10.08.2022
NO10.11.2022
PT12.12.2022
Former [2023/08]FI10.08.2022
LT10.08.2022
RS10.08.2022
SE10.08.2022
NO10.11.2022
Documents cited:Search[AP] WO2013010042  (SAND HILL FOODS INC et al.)
 [A] US2009274817  (YAMAGUCHI SUSUMU et al.)
 [A]   CALKINS ET AL: "A fresh look at meat flavor", MEAT SCIENCE, ELSEVIER SCIENCE, GB, vol. 77, no. 1, 23 June 2007 (2007-06-23), pages 63 - 80, XP022126940, ISSN: 0309-1740, DOI: 10.1016/J.MEATSCI.2007.04.016

DOI:   http://dx.doi.org/10.1016/j.meatsci.2007.04.016
 [A]   SUSAN BREWER: "The chemistry of beef flavor", 15 September 2012 (2012-09-15), XP055288830, Retrieved from the Internet [retrieved on 20160715]
 [AP]   J C BROOKS ET AL: "Prediction of beef flavor by precursor and volatile compounds Principal Investigators: Funded by The Beef Checkoff", 31 May 2012 (2012-05-31), XP055288867, Retrieved from the Internet [retrieved on 20160715]
by applicantWO2013138793
 US201361751816
   REEDY ET AL., NUCLEIC ACIDS RESEARCH, vol. 36, 2008, pages D307 - D313
The EPO accepts no responsibility for the accuracy of data originating from other authorities; in particular, it does not guarantee that it is complete, up to date or fit for specific purposes.