| # | Country | Total Patents | |
|---|---|---|---|
| #1 | WIPO (World Intellectual Property Organization) | 5 | |
| #2 | France | 3 | |
| #3 | Argentina | 1 | |
| #4 | EPO (European Patent Office) | 1 | |
| #5 | Taiwan | 1 | |
| #6 | Uruguay | 1 |
| # | Industry | |
|---|---|---|
| #1 | Foods and drinks | |
| #2 | Environmental technology |
| # | Technology | |
|---|---|---|
| #1 | Fodder | |
| #2 | Food proteins | |
| #3 | Foods | |
| #4 | Climate change adaptation technologies | |
| #5 | Special foods | |
| #6 | Cocoa and sweets | |
| #7 | Sucrose production |
| # | Name | Total Patents |
|---|---|---|
| #1 | Apper Emmanuelle | 3 |
| #2 | Riandiere Jeffrey | 3 |
| #3 | Merrifield Daniel | 3 |
| #4 | Voller Samuel | 3 |
| #5 | Rémond Didier | 2 |
| #6 | Redl Andreas | 2 |
| #7 | Van Der Mijnsbrugge Adriaan | 2 |
| #8 | Camuel Nadia | 2 |
| #9 | Delhorbe Philippe | 2 |
| #10 | Le Bourgot Cindy | 2 |
| Publication | Filing date | Title |
|---|---|---|
| WO2020183101A1 | Ultrafine ground sugar composition and preparation method | |
| WO2020152428A1 | Method for incorporating free amino acids into a product based on plant proteins | |
| UY38548A | COMPOSITION OF COAGULATED VEGETABLE PROTEIN | |
| WO2020128396A1 | Textured sugar syrup | |
| FR3093518A1 | ULTRAFINE GROUND SUGAR COMPOSITIONS | |
| FR3091976A1 | METHOD OF INCORPORATION OF FREE AMINO ACIDS INTO A VEGETABLE PROTEIN-BASED PRODUCT | |
| EP3520626A1 | Compositions for aquaculture feed |