KERRY LUXEMBOURG S A R L has a total of 77 patent applications. It increased the IP activity by 41.0%. Its first patent ever was published in 2008. It filed its patents most often in United States, EPO (European Patent Office) and WIPO (World Intellectual Property Organization). Its main competitors in its focus markets foods and drinks, basic materials chemistry and environmental technology are ISOAGE TECH LLC, CHENGDE SHENLI FOOD CO LTD and HUBEI TIANMEN LUZI RICE IND CO LTD.
# | Country | Total Patents | |
---|---|---|---|
#1 | United States | 13 | |
#2 | EPO (European Patent Office) | 12 | |
#3 | WIPO (World Intellectual Property Organization) | 11 | |
#4 | Canada | 9 | |
#5 | Australia | 6 | |
#6 | Brazil | 6 | |
#7 | Republic of Korea | 4 | |
#8 | Chile | 3 | |
#9 | Mexico | 3 | |
#10 | China | 2 | |
#11 | Philippines | 2 | |
#12 | Singapore | 2 | |
#13 | Argentina | 1 | |
#14 | Ecuador | 1 | |
#15 | Slovenia | 1 | |
#16 | South Africa | 1 |
# | Industry | |
---|---|---|
#1 | Foods and drinks | |
#2 | Basic materials chemistry | |
#3 | Environmental technology | |
#4 | Furniture and games | |
#5 | Packaging and shipping |
# | Technology | |
---|---|---|
#1 | Foods | |
#2 | Special foods | |
#3 | Preservation of human bodies | |
#4 | Climate change adaptation technologies | |
#5 | Cocoa and sweets | |
#6 | Fodder | |
#7 | Food preservation | |
#8 | Transferring liquids | |
#9 | Kitchen equipment | |
#10 | Special furniture |
# | Name | Total Patents |
---|---|---|
#1 | Cooper Renetta | 17 |
#2 | Toledo Romeo | 13 |
#3 | Kirmaci Bilal | 12 |
#4 | Jones Beth | 11 |
#5 | Perumalla Amara Venkata Sunil | 10 |
#6 | Sheehan Vivien | 10 |
#7 | Toledo Mo Mui | 10 |
#8 | Lu Yingshuang | 9 |
#9 | Toraason Joseph | 8 |
#10 | Landay Richard | 8 |
Publication | Filing date | Title |
---|---|---|
WO2020216794A1 | Spore-containing probiotic liquid compositions and method of its preparation | |
US2021017299A1 | Composition and methods for preparing hemicellulose-rich extract from spend coffee ground | |
US2021095234A1 | Tannin-based clouding agents | |
AU2019338717A1 | Systems and methods of producing stable homogenous dispersions of immiscible fluids | |
CA3091118A1 | Compositions for retarding rancidity in oil-based food sauces and dressings | |
WO2019164999A2 | Buffered vinegar products with reduced color, odor, and flavor and methods of producing the same | |
BR112020007288A2 | powdered antimicrobial compositions | |
KR20210010976A | Method for reducing the concentration of formaldehyde in aqueous solution of sugar carbonyl | |
US2020085087A1 | Liquid smoke reaction products | |
BR112019022547A2 | liquid smoke reaction products | |
US2018035697A1 | Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems | |
EP3351112A1 | Frozen confection sauce composition | |
EP3275806A1 | A concentrated food product and method for preparing same | |
KR20170138463A | Compositions and methods for controlling overgrowth of pathogenic and rotting microorganisms in high humidity and low sodium systems | |
EP2072600A2 | Method for enhancing soil |