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Corn Products Development Inc

Overview
  • Total Patents
    63
  • GoodIP Patent Rank
    55,156
  • Filing trend
    ⇧ 200.0%
About

Corn Products Development Inc has a total of 63 patent applications. It increased the IP activity by 200.0%. Its first patent ever was published in 2003. It filed its patents most often in Australia and WIPO (World Intellectual Property Organization). Its main competitors in its focus markets foods and drinks, macromolecular chemistry and polymers and pharmaceuticals are CORN PRODUCTS DEV INC, TATE & LYLE INGREDIENTS AMERICAS LLC and DANISCO USA INC.

Patent filings in countries

World map showing Corn Products Development Incs patent filings in countries

Patent filings per year

Chart showing Corn Products Development Incs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Bindzus Wolfgang 4
#2 Trksak Ralph 4
#3 Shah Tarak 4
#4 Shi Yong-Cheng 3
#5 Shah Tushar 3
#6 Odorisio Christina 3
#7 Yildiz Erhan 3
#8 Dar Yadunandan L 3
#9 Hanchett Douglas 3
#10 Green Vincent 2

Latest patents

Publication Filing date Title
WO2020172400A1 Paper coating composition containing high starch levels
WO2020163033A1 Improved corrugating adhesives
AU2019227407A1 Prebiotic gummy food products
AU2018395041A1 Baked goods containing pregelatinized waxy cassava starch
AU2018225152A1 Use of steviol glycoside in malting
AU2014201705A1 Heat-moisture treated flours for improved retort efficiency
AU2014201704A1 Thermally inhibited flours for improved retort efficiency
AU2013200031A1 Single-phase preparation of hydrophobic starch product
AU2010203089A1 Method for recovering filter cake and device for cake forming and washing filtration
AU2010201280A1 Thermally inhibited polysaccharides and process of preparing
AU2009201815A1 Thermally inhibited polysaccharides and process of preparing
AU2008200768A1 Crosslinking reactions
AU2006232333A1 Food product
AU2005201559A1 Encapsulation of oxygen sensitive agents
AU2004203883A1 Starches for reduced fat in fried food systems
AU2003252932A1 Improved appearance and eating quality of reduced oil food compositions