SWIFT ECKRICH INC has a total of 36 patent applications. Its first patent ever was published in 1986. It filed its patents most often in United States, WIPO (World Intellectual Property Organization) and Australia. Its main competitors in its focus markets foods and drinks, machines and basic materials chemistry are WIESENHOF GEFLUEGEL KONTOR GMB, CHI S RES CORP and TAICANG FEIFENG FOOD CO LTD.
# | Country | Total Patents | |
---|---|---|---|
#1 | United States | 14 | |
#2 | WIPO (World Intellectual Property Organization) | 8 | |
#3 | Australia | 3 | |
#4 | EPO (European Patent Office) | 3 | |
#5 | Brazil | 2 | |
#6 | Canada | 2 | |
#7 | New Zealand | 2 | |
#8 | Argentina | 1 | |
#9 | Mexico | 1 |
# | Industry | |
---|---|---|
#1 | Foods and drinks | |
#2 | Machines | |
#3 | Basic materials chemistry | |
#4 | Environmental technology |
# | Technology | |
---|---|---|
#1 | Foods | |
#2 | Food preservation | |
#3 | Food proteins | |
#4 | Unspecified technologies | |
#5 | Food shaping | |
#6 | Meat processing | |
#7 | Refining | |
#8 | Slaughtering | |
#9 | Centrifuges | |
#10 | Climate change mitigation in wastewater treatment |
# | Name | Total Patents |
---|---|---|
#1 | Singh Prem S | 21 |
#2 | Trujillo William A | 4 |
#3 | Lai Dar-Jen | 3 |
#4 | Brooks Coralie G | 3 |
#5 | Wilson Clark B | 3 |
#6 | Finnie Kevin J | 3 |
#7 | Wang Pie-Yi | 3 |
#8 | Costelloe James | 2 |
#9 | Owens Shawn | 2 |
#10 | Moore Gary L | 2 |
Publication | Filing date | Title |
---|---|---|
AU2002252016A1 | High temperature method for browning precooked, whole muscle meat products | |
US6419968B1 | Method and apparatus for producing sausage | |
US6045841A | Method of pre-cooking sliced bacon | |
US5952027A | Method for browning precooked, whole muscle meat products | |
US6054154A | Method for coating a whole meat muscle product with a powdered mixture | |
US5997925A | Continuous manufacturing process and apparatus for preparing pre-cooked bacon | |
US5773057A | Low-fat ground meat products | |
US5733185A | Method for reducing fecal leakage and contamination during meat processing | |
US5676987A | Low-fat meat analogues and methods for making same | |
US5624307A | Method for reducing fecal leakage and contamination during meat processing | |
US5944597A | Method for defatting meat and defatted products | |
EP0746414A1 | method for defatting meat | |
US4968520A | Freezing of food products | |
US4780323A | Process of preparing a trichinae-free pork product |