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CSM NEDERLAND BV

Overview
  • Total Patents
    163
  • GoodIP Patent Rank
    227,865
About

CSM NEDERLAND BV has a total of 163 patent applications. Its first patent ever was published in 1994. It filed its patents most often in EPO (European Patent Office), WIPO (World Intellectual Property Organization) and Canada. Its main competitors in its focus markets foods and drinks, macromolecular chemistry and polymers and biotechnology are LOUDI LEKAIKOU IND CO LTD, MAURI TECH B V and CJ FOODVILLE CORP.

Patent filings per year

Chart showing CSM NEDERLAND BVs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Scharf Udo 27
#2 Schmidt Kerstin 27
#3 Moret Pieter 22
#4 Huscroft Simon Christopher 19
#5 Stolz Peter 18
#6 Hamer Robert Jan 16
#7 Brinker Eva-Maria 15
#8 Bult Johannes Hendrikus Franciscus 14
#9 Stieger Markus Alexander 14
#10 Hargreaves Neil Graham 13

Latest patents

Publication Filing date Title
WO2013187759A1 A process of preparing a filled and fried bakery product
CA2787683A1 Use of an anti-staling enzyme mixture in the preparation of baked bread
WO2013002634A1 A method of preparing a fully cooked farinaceous product
WO2013032318A1 Reduced fat bakery emulsion and use of such an emulsion in the preparation of puff pastry
CA2791371A1 Reduced fat bakery emulsion and use of such an emulsion in the preparation of puff pastry
WO2011025370A1 Ready-to-eat farinaceous product and a method for the preparation thereof
MX2011008785A Frozen dough comprising saccharomyces bayanus.
CA2753901A1 Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product
BRPI0908422A2 Method for the production of a food product and food product
WO2009051487A1 A method of preparing a low sodium flour-based dough with improved handling properties
EP2141999A1 Yeast-leavened dough and dry mix for preparing such a dough
EP2071962A1 Glaze composition for parbaked farinaceous products
EP1933627A1 Proofing tolerant yeast-leavened dough
CN101258864A Method for preparing instant cooked food
CA2581397A1 A method of preparing a ready-to-eat cooked foodstuff
CN101484017A Cold-gelling thixotropic glaze composition
EP1808074A1 Proofing tolerant yeast-leavened dough and use of Saccharomyces bayanus for enhancing proofing tolerance
BRPI0606909A2 gelled or thickened hydrocolloid and aqueous compositions, encapsulated food product, and process for preparing a hydrocolloid composition
EP1813155A1 Fat blend for use in fat-based coatings for ice confection
BRPI0519920A2 divalent cation-based water-based food product, use of a lysine-rich protein, method for enhancing the binding capacity of a divalent cation of a protein, and modified protein product composition