Cookie with a high cereal content
CA 2063658 A1 · Owner: Barilla G. E R. F. Lli - Societa Per Azioni · Inventors: Solzi, Maria Luisa; Russo, Claudio
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The cookie described has an expanded cellular (foam) structure and includes from 7 to 20% by weight of at least one protein and up to 65% by weight of cereal flakes. The cookie can be dipped in hot or cold drinks without losing its shape or absorbing too much liquid.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed March 20, 1992. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended March 20, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 20, 2014.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.