ERNST BOECKER GMBH & CO KG has a total of 25 patent applications. It increased the IP activity by 300.0%. Its first patent ever was published in 1999. It filed its patents most often in EPO (European Patent Office), WIPO (World Intellectual Property Organization) and Germany. Its main competitors in its focus markets foods and drinks and biotechnology are Henan dream food co ltd, WEIZHEN BEIJING FOOD TECH CO LTD and G S FOODS (DONG GUAN) CO LTD.
# | Country | Total Patents | |
---|---|---|---|
#1 | EPO (European Patent Office) | 8 | |
#2 | WIPO (World Intellectual Property Organization) | 7 | |
#3 | Germany | 5 | |
#4 | Canada | 2 | |
#5 | EAPO (Eurasian Patent Organization) | 1 | |
#6 | Netherlands | 1 | |
#7 | United States | 1 |
# | Industry | |
---|---|---|
#1 | Foods and drinks | |
#2 | Biotechnology |
# | Technology | |
---|---|---|
#1 | Bakery products | |
#2 | Foods | |
#3 | Microorganisms | |
#4 | Fermentation | |
#5 | Special foods | |
#6 | Food preservation | |
#7 | Microorganisms |
# | Name | Total Patents |
---|---|---|
#1 | Brandt Markus | 17 |
#2 | Amann-Brandt Judith | 5 |
#3 | Böcker Georg | 5 |
#4 | Düsterberg Markus | 4 |
#5 | Jaspers Gina | 4 |
#6 | Brandt Markus Dr | 4 |
#7 | Schuppan Detlef | 3 |
#8 | Stolz Peter | 2 |
#9 | Bode Ralf | 2 |
#10 | Hagmann Geert | 2 |
Publication | Filing date | Title |
---|---|---|
DE102018121896A1 | Disinfection of sprouts | |
DE102017122407A1 | Compatible flour composition | |
NL2016926A | Vegan baking products or baking mixture | |
DE102012100834A1 | Use of acetic acid bacteria for the production of baked goods | |
DE102010061431A1 | Two-phase fermentation | |
DE102010017171A1 | Rye flour imitation | |
EP2243375A1 | Durability extension of baked sourdough goods | |
EP2130437A1 | Single-stage bakery product production | |
EP1342416A1 | Process for the preparation and/or the conservation of swollen pieces from bruised grains, whole grains or cereal germs | |
EP1283011A1 | Process for the production of prebiotic sourdoughs | |
EP1258526A1 | Process for preparing a sourdough with yeast and homo- and heterofermentative Lactobacilli | |
EP1110458A1 | Process for preparing a sourdough with homo- and heterofermentative lactobacillus |