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SEMPIO FOODS CO

Overview
  • Total Patents
    80
  • GoodIP Patent Rank
    35,298
  • Filing trend
    ⇩ 77.0%
About

SEMPIO FOODS CO has a total of 80 patent applications. It decreased the IP activity by 77.0%. Its first patent ever was published in 2005. It filed its patents most often in Republic of Korea, WIPO (World Intellectual Property Organization) and China. Its main competitors in its focus markets foods and drinks, biotechnology and pharmaceuticals are SEMPIO COMPANY, JEONJU BIOMATERIALS INST and HUIZHOU JIALIAN BIOTECHNOLOGY DEV CO LTD.

Patent filings per year

Chart showing SEMPIO FOODS COs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Hurh Byung Serk 60
#2 Kim Dae Eung 25
#3 Bae Hyun Ah 25
#4 Lee Dae Hee 23
#5 Cho Dong Woon 22
#6 Choi Yong Ho 21
#7 Kim Yong Ho 19
#8 Kim Moon Seok 14
#9 Baek Eun Jong 12
#10 Jeong Hye In 12

Latest patents

Publication Filing date Title
KR20200083326A Method of separating mineral selectively from natural mineral resource and composition separated therefrom
KR102231483B1 Leuconostoc mesenteroides with growth inhibition of bacillus cereus
KR20200120078A Bacillus coagulans with excellent butter and cheese flavor productivity
KR102110995B1 Composition for culturing Bacillus genus microorganisms for promoting gamma-glutamyltransferase activity
KR20200080771A Lactobacillus plantarum with excellent methyl ketones productivity and a natural perfume composition comprising the same
KR102107414B1 Tetragenococcus halophilus having inhibition activity of biogenic amine production and organic acid production
KR102025318B1 Method for producing yeast extract with enhanced color, odor and taste
KR20200017076A Peptide having antioxidant activity and composition comprising thereof
KR101885323B1 Flavor-enhancing agent for food and method for preparing the same
KR20190036613A Analysis method of food flavor factor considering consumer preferences
KR20190036630A Fermented hot pepper, method for preparing the same and composition for hot sauce comprising the same
CN109790500A The composition for being used to improve skin comprising pearl fermentation material
KR20190033927A A Composition of fermented red pepper powder for fresh kim-chi and method for producing the same
KR20190033928A A composition of buckwheat noodle food condiment comprising fermented hot pepper powder and method for producing the same
KR20180033061A Methods for Improving Flavors of Fermented Vinegar and Composition for Improving Skin Conditions Comprising Pearl Fermentation Products Thereby
KR101918929B1 Microorganism with excellent allyl mercaptan productivity and method for manufacturing fermented food using the same
KR20190011136A A Composition of fermented red pepper powder for fish dishes and method for producing the same
KR101914147B1 Acetoin producing microorganism and method for producing acetoin using the same
KR20190007879A Composition of radish-fiber for improvement of physical characteristics of jang
KR20190002232A A mineral composition for enhancing enzyme activity of microorganism for preparing meju