BARRY CALLEBAUT AG has a total of 171 patent applications. It increased the IP activity by 0.0%. Its first patent ever was published in 2001. It filed its patents most often in EPO (European Patent Office), WIPO (World Intellectual Property Organization) and United Kingdom. Its main competitors in its focus markets foods and drinks, pharmaceuticals and organic fine chemistry are BOGHANI NAVROZ, NATRACEUTICAL SA and UHA MIKAKUTO CO LTD.
# | Country | Total Patents | |
---|---|---|---|
#1 | EPO (European Patent Office) | 43 | |
#2 | WIPO (World Intellectual Property Organization) | 36 | |
#3 | United Kingdom | 33 | |
#4 | Canada | 12 | |
#5 | United States | 12 | |
#6 | China | 7 | |
#7 | Brazil | 6 | |
#8 | France | 5 | |
#9 | Hong Kong | 5 | |
#10 | Mexico | 3 | |
#11 | Malaysia | 3 | |
#12 | Singapore | 2 | |
#13 | African Regional Industrial Property Organization | 1 | |
#14 | Australia | 1 | |
#15 | Ecuador | 1 | |
#16 | Japan | 1 |
# | Industry | |
---|---|---|
#1 | Foods and drinks | |
#2 | Pharmaceuticals | |
#3 | Organic fine chemistry |
# | Technology | |
---|---|---|
#1 | Cocoa and sweets | |
#2 | Foods | |
#3 | Therapeutic chemical compounds | |
#4 | Medical preparations | |
#5 | Special foods | |
#6 | Bakery products | |
#7 | Specific use of cosmetics | |
#8 | Edible oils | |
#9 | Dairy products | |
#10 | Food shaping |
# | Name | Total Patents |
---|---|---|
#1 | Bernaert Herwig | 68 |
#2 | Camu Nicholas | 19 |
#3 | Troplin Philippe | 19 |
#4 | Landuyt Alex | 17 |
#5 | Lohmueller Tobias | 16 |
#6 | De Clercq Dirk | 16 |
#7 | Allegaert Leen | 15 |
#8 | Blondeel Ieme | 14 |
#9 | De Ruysscher Ive | 8 |
#10 | De Brouwer Marijke | 8 |
Publication | Filing date | Title |
---|---|---|
GB201714849D0 | Composition and components | |
US2017318831A1 | Composition, method, use and product | |
GB201415903D0 | Product, process and use | |
GB201407604D0 | Product, process and use | |
GB201409070D0 | Product, process and use | |
EP2892363A1 | Food product, such as chocolate, comprising fat and gas microbubbles in order to limit exudation and fat bloom | |
EP2877041A1 | Method for preparing a mixture including seeds of a plant of the theobroma genus | |
EP2793599A1 | Process | |
GB201205847D0 | Process, use and product | |
WO2012104321A1 | Cocoa sensory characteristics | |
GB201114962D0 | Composition, process and product | |
WO2011012680A2 | Microbial composition for the fermentation of cocoa material | |
EP2138047A1 | Method for flavouring cocoa beans | |
EP2303038A2 | Method for processing cocoa beans | |
BRPI0913020A2 | Cocoa Bean Processing Method | |
WO2009133067A1 | Cocoa ice cream | |
EP2303032A1 | Cocoa ice cream | |
CA2719546A1 | Cocoa composition | |
GB0815534D0 | Extruded inclusion product | |
WO2009027039A1 | Process and confectionery product produced thereby |