MITSUBISHI CORPORATION LIFE SCIENCES LTD has a total of 24 patent applications. Its first patent ever was published in 2015. It filed its patents most often in WIPO (World Intellectual Property Organization), United States and EPO (European Patent Office). Its main competitors in its focus markets foods and drinks, pharmaceuticals and biotechnology are Wangjiang county wanjiang food co ltd, MATSUTANI KAGAKU KOGYO KK and FOSHAN ZHENHONG BIOLOGICAL PRODUCTS CO LTD.
# | Country | Total Patents | |
---|---|---|---|
#1 | WIPO (World Intellectual Property Organization) | 10 | |
#2 | United States | 6 | |
#3 | EPO (European Patent Office) | 5 | |
#4 | Taiwan | 2 | |
#5 | Singapore | 1 |
# | Industry | |
---|---|---|
#1 | Foods and drinks | |
#2 | Pharmaceuticals | |
#3 | Biotechnology | |
#4 | Agriculture |
# | Technology | |
---|---|---|
#1 | Foods | |
#2 | Special foods | |
#3 | Medical preparations | |
#4 | Bakery products | |
#5 | Microorganisms | |
#6 | Fermentation | |
#7 | Therapeutic chemical compounds | |
#8 | Edible oils | |
#9 | Food shaping | |
#10 | Horticulture |
# | Name | Total Patents |
---|---|---|
#1 | Kamura Atsushi | 4 |
#2 | Imaoka Maki | 4 |
#3 | Ikeda Sakiko | 3 |
#4 | Kusumoto Hiroki | 3 |
#5 | Nakashizuka Hiroki | 3 |
#6 | Saito Takehito | 3 |
#7 | Matsuyama Yusuke | 3 |
#8 | Ason Kenichi | 3 |
#9 | Fukamizu Yuichiro | 3 |
#10 | Ishizaki Koki | 3 |
Publication | Filing date | Title |
---|---|---|
WO2021029322A1 | Composition for preventing or alleviating lifestyle diseases | |
WO2021010447A1 | Production method for crystalline sorbitol powder | |
WO2020203667A1 | Method for protecting useful microorganism cells | |
TW202100029A | Food material using mushroom mycelium | |
WO2020158737A1 | Probiotic composition imparted with storage stability and stability against gastric juice decomposition | |
WO2020137846A1 | Physical property improver for batter coating, batter coating physical property improvement method, batter liquid for fried food, and fried food | |
WO2020017456A1 | Agent and method for improving physical properties of cheese-containing food | |
WO2019208506A1 | Texture-improving agent for bakery products | |
WO2019189730A1 | Cysteinylglycine-containing plant growth stimulant | |
EP3770268A1 | METHOD FOR PRODUCING ß-NMN AND COMPOSITION CONTAINING SAME | |
EP3581032A1 | Flavor oil-and-fat | |
US2017258097A1 | Frozen bread dough improver |