INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

Description

A23V is an indexing scheme that facilitates classification of food and beverage technologies involving lactic acid bacteria (LAB) and propionic acid bacteria used in food production and preparation. It serves as a cross-referencing tool within the broader food technology classification system (A23), directing examiners and searchers to relevant patents covering fermented foods, probiotic products, food preservation methods, and bacterial cultures in food applications. This subclass does not itself cover the substantive technical content of food inventions but rather provides systematic navigation to patents scattered across multiple A23 sections that involve these specific bacterial categories. It is particularly useful for locating prior art in yogurt, cheese, kimchi, sauerkraut, and other fermented food technologies.

Filing statistics

CPC subclass A23V recorded 256,778 patent applications worldwide between 2013 and 2023. Annual filings declined from 16,112 in 2013 to 14,487 in 2023 (-10%), peaking at 34,993 applications in 2016. The most active applicants in class A23 are NESTLE (5,075 applications), NESTEC (3,916 applications) and DSM IP ASSETS (DUTCH STATE MINES IP ASSETS) (2,558 applications).

Source: EPO PATSTAT, worldwide filings