A23V 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.
Of 5 combined children, 0 exist in both systems.
5 codes are CPC-only extensions.
Note: 5 CPC extensions are marked as secondary classification only.
Top Applicants
Top Applicants (IPC)
Class A23,2013–2023, worldwide · Source: EPO PATSTAT
- KVASENKOV OLEG IVANOVICH RU 6,158
- NESTLE CH 4,562
- NESTEC CH 3,354
- JIANGNAN UNIVERSITY 2,699
- DSM IP ASSETS (DUTCH STATE MINES IP ASSETS) NL 2,320
- SUNTORY HOLDINGS JP 1,926
- CHINESE ACADEMY OF SCIENCES 1,804
- CJ CHEILJEDANG CORPORATION KR 1,653
- CARGILL US 1,588
- REPUBLIC OF KOREA (RURAL DEVELOPMENT ADMINISTRATION) KR 1,314
Top Applicants (CPC)
Class A23,2013–2023, worldwide · Source: EPO PATSTAT
- NESTLE CH 5,075
- NESTEC CH 3,916
- DSM IP ASSETS (DUTCH STATE MINES IP ASSETS) NL 2,558
- JIANGNAN UNIVERSITY 2,196
- SUNTORY HOLDINGS JP 2,133
- CJ CHEILJEDANG CORPORATION KR 1,842
- CARGILL US 1,708
- REPUBLIC OF KOREA (RURAL DEVELOPMENT ADMINISTRATION) KR 1,341
- CHINESE ACADEMY OF SCIENCES 1,279
- MARS US 1,161