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EP4226774
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EP About this file: EP4226774
| EP4226774 - METHODS OF PREPARATION OF CULINARY NUT PASTE USING NUT SHELL MATERIAL AND RELATED PRODUCTS [Right-click to bookmark this link] | Status | No opposition filed within time limit Status updated on 19.09.2025 Database last updated on 08.04.2026 | |
| Former | The patent has been granted Status updated on 11.10.2024 | ||
| Former | Grant of patent is intended Status updated on 24.06.2024 | ||
| Former | Examination is in progress Status updated on 17.11.2023 | ||
| Former | Request for examination was made Status updated on 01.09.2023 | ||
| Former | The application has been published Status updated on 14.07.2023 | Most recent event Tooltip | 19.09.2025 | Lapse of the patent in a contracting state New state(s): MC | published on 22.10.2025 [2025/43] | 19.09.2025 | No opposition filed within time limit | published on 22.10.2025 [2025/43] | Applicant(s) | For all designated states Re-Nut AG Rosenbergstrasse 8 9000 St. Gallen / CH | [2024/39] |
| Former [2023/33] | For all designated states Unico-first AG Rosenbergstrasse 8 9000 St. Gallen / CH | ||
| For all designated states Zürcher Hochschule Für Angewandte Wissenschaften Grüentalstrasse 14 8820 Wädenswil / CH | Inventor(s) | 01 /
LAUX, Roland 9000 St. Gallen / CH | 02 /
HÜHN, Tilo 8820 Wädenswil / CH | [2023/33] | Representative(s) | Grünecker Patent- und Rechtsanwälte PartG mbB Leopoldstraße 4 80802 München / DE | [2023/33] | Application number, filing date | 22156282.0 | 11.02.2022 | [2023/33] | Filing language | EN | Procedural language | EN | Publication | Type: | A1 Application with search report | No.: | EP4226774 | Date: | 16.08.2023 | Language: | EN | [2023/33] | Type: | B1 Patent specification | No.: | EP4226774 | Date: | 13.11.2024 | Language: | EN | [2024/46] | Search report(s) | (Supplementary) European search report - dispatched on: | EP | 18.07.2022 | Classification | IPC: | A23L25/00, A23L3/005, A23L3/26, A23L3/30 | [2023/33] | CPC: |
A23L25/30 (EP,US);
A23B2/05 (EP,US);
A23B2/503 (EP,US);
A23B2/57 (EP,US);
A23B2/729 (EP,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 [2023/40]
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| Former [2023/33] | 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 | Title | German: | VERFAHREN ZUR HERSTELLUNG VON KULINARISCHER NUSSPASTE UNTER VERWENDUNG VON NUSSSCHALENMATERIAL UND VERWANDTEN PRODUKTEN | [2023/33] | English: | METHODS OF PREPARATION OF CULINARY NUT PASTE USING NUT SHELL MATERIAL AND RELATED PRODUCTS | [2023/33] | French: | PROCÉDÉS DE PRÉPARATION DE PÂTE DE NOIX CULINAIRES UTILISANT UNE MATIÈRE DE REVÊTEMENTS DE COQUES ET PRODUITS ASSOCIÉS | [2023/33] | Examination procedure | 28.08.2023 | Amendment by applicant (claims and/or description) | 28.08.2023 | Examination requested [2023/40] | 28.08.2023 | Date on which the examining division has become responsible | 16.11.2023 | Despatch of a communication from the examining division (Time limit: M04) | 15.03.2024 | Reply to a communication from the examining division | 17.04.2024 | Despatch of a communication from the examining division (Time limit: M02) | 26.04.2024 | Reply to a communication from the examining division | 25.06.2024 | Communication of intention to grant the patent | 04.10.2024 | Fee for grant paid | 04.10.2024 | Fee for publishing/printing paid | 04.10.2024 | Receipt of the translation of the claim(s) | Opposition(s) | 14.08.2025 | No opposition filed within time limit [2025/43] | Fees paid | Renewal fee | 27.02.2024 | 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 | MC | 13.11.2024 | SM | 13.11.2024 | IS | 13.03.2025 | [2025/43] |
| Former [2025/32] | SM | 13.11.2024 | |
| IS | 13.03.2025 | ||
| Former [2025/23] | IS | 13.03.2025 | Documents cited: | Search | [XYI] US2005084549 (PILGAONKAR PRATIBHA S et al.) | [XYI] EP3903601 (UNICO FIRST AG et al.) | [Y] US2020236982 (LELE MEENAL et al.) | [Y] US2020297013 (KORSTAD DAVID et al.) | [Y] EP2476317 (ALPRO COMM VA et al.) | Examination | WO2023117561 | COLLINS J L ET AL: "A Research Note EFFECTS OF PEANUT SHELL FLOUR ON, FIRMNESS, COLOR AND ACCEPTANCE dF PEANUT BUTTER", JOURNAL OF FOOD SCIENCE, vol. 44, no. 3, 1 April 1979 (1979-04-01), pages 944 - 945, XP093099984 | by applicant | US5508057 | US2004081744 | US5876781 | B. ADHIKARI ET AL., JOURNAL OF THE SAUDI SOCIETY OF AGRICULTURAL SCIENCES, vol. 18, 2019, pages 437 - 442 | A. C. PINHEIRO DO PRADO ET AL., GRASAS Y ACEITES, vol. 60, no. 4, 2009, pages 330 - 335 | T. ESPOSITO ET AL., INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, vol. 18, 2017, pages 392 | V. AKBARI ET AL., FOOD CHEMISTRY, vol. 135, 2012, pages 2404 - 2410 |