Changes

Cheese analog

18,172 bytes added, 10:18, 27 December 2011

=='''Objective'''==
To create a technology landscape report on '''Cheese Analog'''
*Identify market players with prolific IP activity in the technology area
*Segment the players by the industry they belong to

'''Note''': ''This report is just a template and gives an indication of what the paid report contains.''

''[https://https://dolcera.net/teamwiki_prod/index.php/Template_-_Cheese_Analog#Purchase_Information#Purchase_Information Click here] for information to purchase the report'

==Introduction==
[[Image:Cheese analog.jpg|thumb|right|Fig.1. Cheese Analogue|350px]]

Cheese is widely used as one of the preferential ingredient in fast foods and readymade conventional meals. However, high costs associated with natural cheese production and storage has prompted industry to search for alternatives. Attempts to reduce cheese cost have led to the development of cheese substitute called cheese analogues [[Media:(Mounsey & Oriordan, 2001).pdf|(Mounsey & Oriordan, 2001)]]. Cheese analogues are usually defined as products made by blending individual constituents, to produce a cheese-like product to meet specific requirements. In cheese analogues, milk protein and milk fats are partially or wholly replaced with vegetable proteins and vegetable fats and oils. Cheese analogue are formulated and produced with desired nutritional, functional and storage properties as per the market and consumer needs.

Sales of cheese analogues are closely linked to developments in the convenience food sector [[Media:(H.P. Bachmann, 2001).pdf|(H.P. Bachmann, 2001)]]. Cheese analogs are being used increasingly due to
**Cost effectiveness (due to low cost of vegetable oils compared with butter fat)
**Simplicity of their manufacture (no maturation)
**Can be tailor made
**Offer diverse functionality range (e.g. flowability, melt resistance, shredability, etc)
**Improved shelf life and exhibits high functional stability during storage
**Consistent in quality without seasonal variations

'''Classification of cheese analogues'''

Cheese analogs are categorized into three categories as dairy, partial dairy or non dairy, depending upon whether the fat and or protein components are from dairy or vegetable sources [[Media:(Rupesh & Jana, 2007).pdf|(Rupesh & Jana, 2007)]].

[[Image: Cheese analog classification.jpg|450px]]

==Concept table==
{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD" rowspan = "2"|'''S.No'''
|bgcolor = "#4F81BD"|'''English Keywords'''
|bgcolor = "#4F81BD"|'''German Keywords'''
|bgcolor = "#4F81BD"|'''French Keywords'''
|-
|bgcolor = "#4F81BD"|'''Cheese Analog'''
|bgcolor = "#4F81BD"|'''Analog kase'''
|bgcolor = "#4F81BD"|'''Analogues fromage'''
|-
|align = "right" bgcolor = "#4F81BD"|'''1'''
|bgcolor = "#DBE5F1"|Cheese analog
|bgcolor = "#DBE5F1"|Analog kase
|bgcolor = "#DBE5F1"|analogues fromage
|-
|align = "right" bgcolor = "#4F81BD"|'''2'''
|Cheese substitutes
|Kase ersatz
|analogique fromage
|-
|align = "right" bgcolor = "#4F81BD"|'''3'''
|bgcolor = "#DBE5F1"|*****
|bgcolor = "#DBE5F1"|******
|bgcolor = "#DBE5F1"|********
|-
|}

 
* ''An indicative list of terms to show how a concept table is generated. View paid report for complete list.''

* ''Concept Table was enriched by searches related to phytosterols and phytostanols, relevant patents, scientific articles and various thesauri''
 

==Relevant class codes and definitions==

{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD" colspan = "2"|'''IPC / ECLA'''
|-
|align = "center" bgcolor = "#4F81BD"|'''A23C'''
|'''DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF'''
|-
|align = "center" bgcolor = "#4F81BD"|'''A23C 20/00'''
|bgcolor = "#DBE5F1"|'''Cheese substitutes'''
|-
|align = "center" bgcolor = "#4F81BD"|******
|**********
|-
|align = "center" bgcolor = "#4F81BD"|'''******'''
|bgcolor = "#DBE5F1"|'''****************'''
|-
|align = "center" bgcolor = "#4F81BD"|******
|**************
|-
|align = "center" bgcolor = "#4F81BD"|'''426'''
|FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS
|-
|align = "center" bgcolor = "#4F81BD"|426104
|bgcolor = "#DBE5F1"|IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY
|-
|align = "center" bgcolor = "#4F81BD"|*****
|**************
|-
|align = "center" bgcolor = "#4F81BD"|*******
|bgcolor = "#DBE5F1"|******************
|-
|}

==Search strategy==
===Patents===
{|border="2" cellspacing="0" cellpadding="4" width="100%"
|colspan = "5"|'''THOMSON INNOVATION'''
|-
|colspan = "5"|'''Time line:''' 1.1.1991 to 10.11.2011
|-
|colspan = "5"|'''Database:''' US Grant, GB App, US App, FR App, WO App, DE Util, EP Grant, DE Grant, EP App, DE App, JP Util, JP Grant, JP App, CN Util, CN App, KR Util , KR Grant, KR App, DWPI 
|-
|align = "center" bgcolor = "#4F81BD"|'''S. No'''
|align = "center" bgcolor = "#4F81BD"|'''Concept'''
|align = "center" bgcolor = "#4F81BD"|'''Scope'''
|align = "center" bgcolor = "#4F81BD"|'''Search String'''
|align = "center" bgcolor = "#4F81BD"|'''No. of hits'''
|-
|align = "center" bgcolor = "#4F81BD" colspan = "5"|'''ENGLISH QUERY'''
|-
|align = "right" bgcolor = "#4F81BD"|'''1'''
|bgcolor = "#DBE5F1"|Cheese analog keywords
|bgcolor = "#DBE5F1"|CTAB
|bgcolor = "#DBE5F1"|((analog<nowiki>*</nowiki>3 OR **************))
|bgcolor = "#DBE5F1"|### hits
|-
|align = "right" bgcolor = "#4F81BD" rowspan = "2"|'''2'''
|rowspan = "2"|Class for ingredients
|Any IPC or ECLA
|A23C0019***********
|rowspan = "2"|#### hits
|-
|US Class
|***** OR 426*****
|-
|align = "right" bgcolor = "#4F81BD"|'''3'''
|bgcolor = "#DBE5F1"|IPC or US class of ingredients and Cheese analog KW
|bgcolor = "#DBE5F1"|Combined query
|bgcolor = "#DBE5F1"|1 AND 2
|bgcolor = "#DBE5F1"|####hits
|-
|align = "right" bgcolor = "#4F81BD"|'''4'''
|Class for cheese analogs
|Any IPC or ECLA
|A23C0020***
|####hits
|-
|align = "right" bgcolor = "#4F81BD"|'''5'''
|bgcolor = "#DBE5F1" colspan = "2"|'''Final Combined query in English'''
|bgcolor = "#DBE5F1"|'''1 OR 3 OR 4'''
|bgcolor = "#DBE5F1"|'''#####(No relevant hits)'''
|-
|align = "right" bgcolor = "#4F81BD"|''' '''
|align = "center" bgcolor = "#4F81BD" colspan = "3"|'''GERMAN QUERY'''
|bgcolor = "#4F81BD"|''' '''
|-
|align = "right" bgcolor = "#4F81BD"|'''1'''
|bgcolor = "#DBE5F1"|Cheese analog keywords
|bgcolor = "#DBE5F1"|CTAB
|bgcolor = "#DBE5F1"|((Analog<nowiki>*</nowiki>3 or ********)
|bgcolor = "#DBE5F1"|## hits
|-
|align = "right" bgcolor = "#4F81BD"|'''2'''
|Class for ingredients
|Any IPC or ECLA
|A23C0019**********
|### hits
|-
|align = "right" bgcolor = "#4F81BD"|'''3'''
|bgcolor = "#DBE5F1"|IPC or US class of ingredients and Cheese analog KW
|bgcolor = "#DBE5F1"|Combined query
|bgcolor = "#DBE5F1"|1 AND 2
|bgcolor = "#DBE5F1"|## hits
|-
|align = "right" bgcolor = "#4F81BD"|'''4'''
|Class for cheese analogs
|Any IPC or ECLA
|A23C002000
|##### hits
|-
|align = "right" bgcolor = "#4F81BD"|'''5'''
|bgcolor = "#DBE5F1" colspan = "2"|'''Final Combined query in German'''
|bgcolor = "#DBE5F1"|'''1 OR 3 OR 4'''
|bgcolor = "#DBE5F1"|'''#### (No relevant hits)'''
|-
|align = "right" bgcolor = "#4F81BD"|''' '''
|align = "center" bgcolor = "#4F81BD" colspan = "3"|'''FRENCH QUERY'''
|bgcolor = "#4F81BD"|''' '''
|-
|align = "right" bgcolor = "#4F81BD"|'''1'''
|bgcolor = "#DBE5F1"|Cheese analog keywords
|bgcolor = "#DBE5F1"|CTAB
|bgcolor = "#DBE5F1"|((analogues or ********))
|bgcolor = "#DBE5F1"|## hits
|-
|align = "right" bgcolor = "#4F81BD"|'''2'''
|Class for ingredients
|Any IPC or ECLA
|A23C0019093 OR *******
|##### hits
|-
|align = "right" bgcolor = "#4F81BD"|'''3'''
|bgcolor = "#DBE5F1"|IPC or US class of ingredients and Cheese analog KW
|bgcolor = "#DBE5F1"|Combined query
|bgcolor = "#DBE5F1"|1 AND 2
|bgcolor = "#DBE5F1"|### hits
|-
|align = "right" bgcolor = "#4F81BD"|'''4'''
|Class for cheese analogs
|Any IPC or ECLA
|A23C0020**
|####hits
|-
|align = "right" bgcolor = "#4F81BD"|'''5'''
|bgcolor = "#DBE5F1" colspan = "2"|'''Final Combined query in French'''
|bgcolor = "#DBE5F1"|'''1 OR 3 OR 4'''
|bgcolor = "#DBE5F1"|'''####(No relavent hits)'''
|-
|bgcolor = "#4F81BD"| 
|bgcolor = "#4F81BD" colspan = "3"|'''Final combination of all languages search query'''
|bgcolor = "#4F81BD"|'''####(### No relevant hits)'''
|-
|align = "right" bgcolor = "#4F81BD"|'''1'''
|Not keywords
|Title
|Machine or device or (beancurd) or ***********
|######## hits
|-
|align = "right" bgcolor = "#4F81BD"|'''2'''
|bgcolor = "#4F81BD" colspan = "3"|'''Final all lanuages Query NOT (Not Keywords)'''
|bgcolor = "#4F81BD"|'''#### (#### no relevant hits)'''
|-
|}
 

==Interactive taxonomy==
<mm>[[Cheese Analog.mm|700px]]</mm>

== Relevant patents==
{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD"|'''S.No.'''
|align = "center" bgcolor = "#4F81BD"|'''Patent/Publication No.'''
|align = "center" bgcolor = "#4F81BD"|'''Assignee / Applicant'''
|align = "center" bgcolor = "#4F81BD"|''' Publication Year'''
|align = "center" bgcolor = "#4F81BD"|'''Title'''
|align = "center" bgcolor = "#4F81BD"|'''Focus'''
|align = "center" bgcolor = "#4F81BD"|'''Dolcera Summary'''
|-
|align = "right" bgcolor = "#4F81BD"|'''1'''
|[http://www.wipo.int/pctdb/en/wo.jsp?WO=2007136291 WO2007136291A1]
|KRAFT FOODS
|align = "center"|2007
|COMPOSITION FOR PRODUCING ARTIFICIAL CHEESE
|Preparation of cheese substitute composition
|Artificial cheese composition was formulated using hardened vegetable fat and proteins like casein and collagen. It is less expensive because the high cost milk fat is replaced with vegetable fat. It has improved functionality and long storage life.
|-
|align = "right" bgcolor = "#4F81BD"|'''2'''
|bgcolor = "#DBE5F1"|[http://appft1.uspto.gov/netacgi/nph-Parser?Sect1=PTO1&Sect2=HITOFF&d=PG01&p=1&u=%2Fnetahtml%2FPTO%2Fsrchnum.html&r=1&f=G&l=50&s1=%2220050220976%22.PGNR.&OS=DN/20050220976&RS=DN/20050220976 US20050220976A1]
|bgcolor = "#DBE5F1"|DAIRY CREST, UK
|align = "center" bgcolor = "#DBE5F1"|2005
|bgcolor = "#DBE5F1"|Cheese substitutes
|bgcolor = "#DBE5F1"|Preparation cheese substitute to imitate grated parmesan cheese
|bgcolor = "#DBE5F1"|Parmesan cheese substitute with same smell, colour, flavour, appearance and texture of natural counterpart was formulated using plant based ingredients for food seasoning.
|-
|}
 

===Analysis sheet===
[[Media:sample patent analysis sheet -Cheese analog template.xls |Click here to download the sample patents analysis sheet-Cheese Analog]]
 

==Assignee analysis and IP activity==
===Top assignees===
[[Image:Top Assignees temp CA.png|thumb|center|1500px|Top Assignees]]

[[Image:Top Assignees in the Dairy Industry tempCA.png|thumb|center|600px|Top Assignees in the Dairy Industry]]

[[Image:Top Assignees in the Food Industry temp CA.png|thumb|center|600px|Top Assignees in the Food Industry]]

[[Image:Top Assignees in the Food Ingredient Suppliers temp CA.png|thumb|center|600px|Top Assignees in the Food Ingredient Suppliers]]

===IP activity===
[[Image:IP activity -priority year temp CA.png|thumb|center|800px|IP activity based on priority year]]

[[Image:IP activity -publication year temp CA.png|thumb|center|810px|IP activity based on publication year]]

===Geographical distribution===
[[Image:Geographical distribution of assignees temp CA.png|thumb|center|800px|Geographical Distribution of Assignees]]

[[Image:Geographical distribution of patents temp CAs.png|thumb|center|900px|Geographical Distribution of Patents]]

[[Image:Geographical Distribution of Patent Family Members temp CA.png|thumb|center|900px|Geographical Distribution of Patent Family Members]]

==Dash board==
Assignees were categorized based on the type of their products viz. food,food ingredients, Personal care, Health care,other industries, research and educational institutions etc and their patents have been shown in the Dolcera Interactive Dashboard.

A data preview of the dashboard is shown below:

{|border="2" cellspacing="0" cellpadding="4" width="100%" align="Center"
|'''[https://www.dolcera.com/auth/dashboard/dashboard.php?workfile_id=1257 Cheese Analog-Dashboard]'''
[[Image: Cheese Analog graph temp .png|800px|center|Cheese Analog dashboard]]
 
[[Image: Cheese Analog data temp.png|800px|center|Cheese Analog dashboard]]
|-
|} 

: '''NOTE:'''
::* Flash Player is essential to view the Dolcera dashboard.
::* Patents for which data is not available are analysed based on DWPI data which can not be disclosed due to legal issues.
 

==Patent product mapping==
''Some products with respect to this technology area were identified and mapped to the patents from their respective assignees.''

{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD"|'''S.No'''
|align = "center" bgcolor = "#4F81BD"|'''Publication/Patent No.'''
|align = "center" bgcolor = "#4F81BD"|'''Title'''
|align = "center" bgcolor = "#4F81BD"|'''Assignee'''
|align = "center" bgcolor = "#4F81BD"|'''Products'''
|-
|align = "right" bgcolor = "#4F81BD"|'''1'''
|bgcolor = "#DBE5F1"|[http://v3.espacenet.com/searchResults?NUM=EP1240828A1&DB=EPODOC&submitted=true&locale=en_V3&ST=number&compact=false EP1240828A1]
|bgcolor = "#DBE5F1"|Consumable, viscoelastic, stringy composition, process for its production and dry product for use in the process
|bgcolor = "#DBE5F1"|UNILEVER
|bgcolor = "#DBE5F1" rowspan = "2"|[http://www.unilever.com/brands/foodbrands/blueband_rama_countrycrock_doriana/ Doriana]
|-
|align = "right" bgcolor = "#4F81BD"|'''2'''
|bgcolor = "#DBE5F1"|[http://v3.espacenet.com/searchResults?NUM=DE69605668T2&DB=EPODOC&submitted=true&locale=en_V3&ST=number&compact=false DE69605668T2]
|bgcolor = "#DBE5F1"|PROCESSED CHEESE TYPE PRODUCT AND PROCESS THEREFOR
|bgcolor = "#DBE5F1"|UNILEVER
|-
|align = "right" bgcolor = "#4F81BD"|'''3'''
|**********
|*******************
|**************
|***************
|-
|}
 
[[Media:product patent mapping temp CA.xls|*Click here to download patent to product mapping sheet- Cheese Analog]]

==Scientific articles==
* '''Database''' : Scirus
* '''Timeline''' : 1991 - 2011
* '''Subject Areas''' : Agricultural and Biological Sciences; Chemistry and Chemical Engineering; Engineering, Energy and Technology; Life Sciences; Medicine and Pharmacology.
* '''Information Types''' : Abstracts, Articles, Articles in Press, Books, Conferences and Reviews.

{|border="2" cellspacing="0" cellpadding="4" width="100%"
|align = "center" bgcolor = "#4F81BD"|'''S.No'''
|align = "center" bgcolor = "#4F81BD"|'''Scope'''
|align = "center" bgcolor = "#4F81BD"|'''Concept'''
|align = "center" bgcolor = "#4F81BD"|'''Search String'''
|align = "center" bgcolor = "#4F81BD"|'''Total Hits'''
|-
|align = "right" bgcolor = "#DBE5F1"|1
|bgcolor = "#DBE5F1"|Complete documents
|bgcolor = "#DBE5F1"|Cheese Analog
|bgcolor = "#DBE5F1"|"Cheese analog<nowiki>*</nowiki>" or "analog cheese<nowiki>*</nowiki>" or ********
|align = "center" bgcolor = "#DBE5F1"|#### (### Rrelevant articles)
|-
|}

===Relevant scientific articles===
 
:[[Media:Scientific articles sheet final temp CA.xls|*Click here to download relevant scientific articles sheet- Cheese Analog]]
 
 
* <big>'''The following graphs explain the placement of different Research Institutes and Universities in this technological area.'''</big>
 
[[Image:Top_Research_Institutes_Universities temp CA.png|‎thumb|750px|center|Top Research Institutes/Universities]]

=='''Purchase Information'''==
Contact information for purchasing this report:
*Email: [mailto:info@dolcera.com info@dolcera.com]
*Phone: +1-650-269-7952, +91-40-2355-3493

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