| European Case Law Identifier: | ECLI:EP:BA:2014:T182212.20141023 | ||||||||
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| Date of decision: | 23 October 2014 | ||||||||
| Case number: | T 1822/12 | ||||||||
| Application number: | 04709050.1 | ||||||||
| IPC class: | A23L 1/01 A23L 1/164 A23L 1/217 |
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| Language of proceedings: | EN | ||||||||
| Distribution: | D | ||||||||
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| Title of application: | METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS | ||||||||
| Applicant name: | Frito-Lay North America, Inc. | ||||||||
| Opponent name: | The Procter & Gamble Company | ||||||||
| Board: | 3.3.09 | ||||||||
| Headnote: | - | ||||||||
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| Keywords: | Novelty - main request (no) Novelty - auxiliary request (no) |
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Source: http://www.epo.org/law-practice/case-law-appeals/recent/t121822eu1.html
Date retrieved: 17 May 2021