The Theme Code "食品の着色及び栄養改善技術" had 487 patent application filings in the most recent period (2022-01-01 to 2022-08-31). This is a significantly decreased of -237 filings (-32.7%) over 724 they had in the same period of the previous year (2021-01-01 to 2021-08-31).
The highest number of filings in 2018 with 1,488 cases, and their lowest number in 2022 with 614 cases.
The mean of the number of filings over the last 5 years (2018 to 2023, 5,884 cases in total) is 981, and the median is 1,124. The coefficient of variation (standard deviation/mean) is 0.5, and there have been big fluctuations in the number of filings from year to year.
Index | Value |
---|---|
Average | 981 patents |
Std Dev | 489 |
COV | 0.5 |
Year | Cases | YOY |
---|---|---|
2022 year | 614 cases | -43.5 % |
2021 year | 1,086 cases | -6.62 % |
2020 year | 1,163 cases | -19.24 % |
This report provides the latest patent analysis information (the IP landscape, including a patent map) on the patent search results of the JP patent database for 食品の着色及び栄養改善技術[4B018] for the period of the last 10 years (2014-01-01 to 2024-04-30). You can compare the information in this report with the trends in your competitors’ patent filings and technologies, and use it to search for important patents.
This service provides, free of charge, a patent analysis report based on the latest patent data (Japanese, U.S., European, and PCT application publications) for use in patent searches, patent analysis, and IP landscaping. The service is offered by "Patent Integration" a firm specializing in patent search/patent analysis.
This report includes basic information to help you understand the IP strategy and management of 食品の着色及び栄養改善技術, such as changes in the number of patents/patent applications they have filed, comparisons of the numbers of patents/patent applications filed by their peers and competitors, their top coapplicants (joint research partners, alliance partners), and their most important patents. It can be used in various intellectual property business operations such as IP landscaping, patent search/patent analysis, preparation of intellectual property business evaluation reports, selection of M&A candidates, and selection of alliance partners.
He is a patent attorney at a patent office. He specializes in invention counseling, patent filing, and intellectual property strategies for start-up companies and new businesses in the fields of software, information technology and artificial intelligence. He runs a patent course for beginners on Udemy, an online course provider.
After studying physics at the University of Tokyo as a doctoral student, he was engaged in intellectual property analysis and technology trend research as an in-house patent attorney at a precision equipment manufacturer and at Toyota Central R&D Labs. Inc..
The concept of the "IP landscape" (IPL) has been attracting attention recently.
An IP landscape is not limited to patent information, but also integrates and analyzes business information (e.g., non-patent information such as papers, news releases, stock information, and market information). Intellectual-property-based business management is realized through the analysis of intellectual property information applied to the formulation of management strategies and business strategies. This is a comprehensive approach that includes but not limited to planning of open and closed strategies, selecting M&A candidates, searching for alliance partners, and formulating intellectual property strategies, through the exploitation of intellectual property information.
IP landscaping usually includes patent search and patent analysis. In patent search and patent analysis, it is important to grasp the market position of each company and the overall technological trends and development trends for each technology. More specifically, it is important to understand what intellectual property your own company and other companies hold, what the strengths and weaknesses of other companies are, and how other companies are trying to exploit their intellectual property. In other words, it is important to understand both the business strategy and the intellectual property strategy of each company.
After reading this search report, you may be interested in more detailed patent searches and patent analysis. We offer a service called Patent Integration, which is an integrated patent search and patent analysis service. With reasonable pricing and a simple user interface such that even beginners can quickly search for and analyze patent information by company or technology from a web browser, please consider using it for detailed patent searches, patent analysis, and IP landscaping.
Patent Integration has a patent-landscaping function that can visually represent a set of tens of thousands of patents/patent applications. This allows you to convincingly show the technical positions of your company and its competitors to your management and business strategists in order to formulate management strategies and business strategies.
The changes in the number of patent filings of 食品の着色及び栄養改善技術 over the last 20 years (JP) are shown below.
The change in the number of patents/patent applications is the most basic index in patent analysis. By examining the change in the number of patents/patent applications, you can see the status of technological development and R&D focus for each company or technology. It should be noted that since there is a one and a half year lag between the filing and the laying open of patent applications, it is not possible to analyze the situation more recently than one and half years prior to the present.
In this report, you can only see the change in the number of patents/patent applications by company or technology, whereas Patent Integration allows you to quickly compare the number of patent applications with your competitors in each technical field by cross-referencing with other keywords and patent classifications.
Patent landscaping is a visualization of the distribution of patent filings (application focus areas) for each technical keyword. Mountains and islands indicated by heatmap contours represent clusters of patent applications filed, and red areas on the heatmap indicate many patent filings relating to the keyword.
The patent landscape for 食品の着色及び栄養改善技術 gives an intuitive understanding of what patent filings they have made and what technical position is to be established. By selecting filing year checkboxes and filtering, you can track their past filing trends (what technical area they have focused on).
By selecting applicant/patent holder checkboxes and filtering, you can visually grasp the technical areas of the filings for each applicant and the partnerships or alliances formed. Please use it as a guide for patent analysis and IP landscaping.
In addition, by visually representing the patent data in this manner, you can convincingly show the technical positions of your company and its competitors to your management and business strategists in order to formulate management strategies and business strategies.
In Patent Integration, you can check the specifics of a patent filing by clicking anywhere on the patent landscape screen. You can also quickly check the position of each applicant for each technical field by cross-referencing with other keywords and patent classifications. You can use it as a guide when considering hypotheses about each company's IP strategy on the IP Landscape. You can also use it for higher-grade intellectual property activities. It has reasonable pricing and a simple user interface that is easy for beginners to handle.
The following is a list of words (characteristic terms) often used in 食品の着色及び栄養改善技術 patent applications. Characteristic terms with a higher importance are used in more patents/patent applications.
This patent analysis report was created for a patent search set of 11,129 cases retrieved by applying the following search formula and analysis period to the following patent database. Patent information such as a patent analysis result, a patent map, and a patent landscape can be freely used for patent searches, analysis, and work on intellectual property strategies, including IP landscaping.
The patent information of the higher applicant in the technical theme 食品の着色及び栄養改善技術 is shown below. By comparing the number of patents of each company, you can check the research and development status of each company's past and present technical themes and the position of each company in the technical theme.
Comparing the number of applications of each company, 花王株式会社 has the highest number of joint applications in the last in the last 3 years (2022 to 2024) with 21 cases, followed by 丸善製薬株式会社 with 19 cases.
Name | Cases |
---|---|
花王株式会社 | 21 cases |
丸善製薬株式会社 | 19 cases |
株式会社ファンケル | 17 cases |
株式会社東洋新薬 | 14 cases |
森永乳業株式会社 | 8 cases |
ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 6 cases |
株式会社明治 | 3 cases |
味の素株式会社 | 3 cases |
サントリーホールディングス株式会社 | 3 cases |
ディーエスエムアイピーアセッツビーブイ | 3 cases |
Comparing the number of applications of each company, 株式会社東洋新薬 has the highest number of joint applications in the last for the target period (2014 to 2024) with 325 cases, followed by 花王株式会社 with 245 cases.
Name | Cases |
---|---|
株式会社東洋新薬 | 325 cases |
花王株式会社 | 245 cases |
ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 242 cases |
森永乳業株式会社 | 215 cases |
株式会社明治 | 190 cases |
サントリーホールディングス株式会社 | 170 cases |
丸善製薬株式会社 | 114 cases |
株式会社ファンケル | 113 cases |
ディーエスエムアイピーアセッツビーブイ | 92 cases |
味の素株式会社 | 89 cases |
三栄源エフ・エフ・アイ株式会社 | 72 cases |
Below is a patent map showing changes in the number of applications for JP patents of 11 companies in the same industry over the past 20 years.
The patent information of the higher applicant in the technical theme 食品の着色及び栄養改善技術 is shown below. By comparing the number of patents of each company, you can check the research and development status of each company's past and present technical themes and the position of each company in the technical theme.
among the top coapplicants, 花王株式会社 has the highest number of joint applications in the last in the last 3 years (2022 to 2024) with 21 cases, followed by 株式会社ファンケル with 17 cases.
among the top coapplicants, 株式会社東洋新薬 has the highest number of joint applications in the last for the target period (2014 to 2024) with 325 cases, followed by 花王株式会社 with 245 cases.
Below is a ranking of the number of JP patent applications by 食品の着色及び栄養改善技術’s top 7 coapplicants over the last 20 years.
Below is a patent map showing the changes in the numbers of JP patent filings by 食品の着色及び栄養改善技術’s top 7 coapplicants over the last 20 years.
食品の着色及び栄養改善技術 filed 245 joint applications with 花王株式会社 for the analysis period (2014 to 2024).
The mean of the number of filings over the last 5 years (2018 to 2023, 107 cases in total) is 17.8, and the median is 16.5. The coefficient of variation (standard deviation/mean) is 0.5, and there have been big fluctuations in the number of filings from year to year.
The highest number of filings in 2017 with 50 cases, and their lowest number in 2021 with 16 cases.
Index | Value |
---|---|
Average | 17.8 patents |
Std Dev | 8.3 |
COV | 0.5 |
Year | Cases | YOY |
---|---|---|
2022 year | 17 cases | +6.25 % |
2021 year | 16 cases | 0 |
2020 year | 16 cases | -27.27 % |
食品の着色及び栄養改善技術 filed 325 joint applications with 株式会社東洋新薬 for the analysis period (2014 to 2024).
The mean of the number of filings over the last 5 years (2018 to 2023, 126 cases in total) is 21.0, and the median is 19.5. The coefficient of variation (standard deviation/mean) is 0.7, and there have been relatively large fluctuations in the number of filings from year to year.
The number of filings has been decreasing for the last 3 years (2020 to 2023). The highest number of filings in 2015 with 89 cases, and their lowest number in 2022 with 14 cases.
Index | Value |
---|---|
Average | 21.0 patents |
Std Dev | 14.0 |
COV | 0.7 |
Year | Cases | YOY |
---|---|---|
2022 year | 14 cases | -48.1 % |
2021 year | 27 cases | +58.8 % |
2020 year | 17 cases | -22.73 % |
食品の着色及び栄養改善技術 filed 190 joint applications with 株式会社明治 for the analysis period (2014 to 2024).
The mean of the number of filings over the last 5 years (2018 to 2023, 69 cases in total) is 11.5, and the median is 6.5. The coefficient of variation (standard deviation/mean) is 1.0, and there have been relatively large fluctuations in the number of filings from year to year.
The number of filings has been decreasing for the last 3 years (2020 to 2023). The highest number of filings in 2016 with 49 cases, and their lowest number in 2022 with 3 cases.
Index | Value |
---|---|
Average | 11.5 patents |
Std Dev | 11.3 |
COV | 1.0 |
Year | Cases | YOY |
---|---|---|
2022 year | 3 cases | -57.1 % |
2021 year | 7 cases | +16.67 % |
2020 year | 6 cases | -71.4 % |
食品の着色及び栄養改善技術 filed 215 joint applications with 森永乳業株式会社 for the analysis period (2014 to 2024).
The mean of the number of filings over the last 5 years (2018 to 2023, 156 cases in total) is 26.0, and the median is 30.5. The coefficient of variation (standard deviation/mean) is 0.7, and there have been relatively large fluctuations in the number of filings from year to year.
The highest number of filings in 2019 with 49 cases, and their lowest number in 2022 with 8 cases.
Index | Value |
---|---|
Average | 26.0 patents |
Std Dev | 17.4 |
COV | 0.7 |
Year | Cases | YOY |
---|---|---|
2022 year | 8 cases | -65.2 % |
2021 year | 23 cases | -39.5 % |
2020 year | 38 cases | -22.45 % |
食品の着色及び栄養改善技術 filed 89 joint applications with 味の素株式会社 for the analysis period (2014 to 2024).
The mean of the number of filings over the last 5 years (2018 to 2023, 36 cases in total) is 6.0, and the median is 3.5. The coefficient of variation (standard deviation/mean) is 1.1, and there have been very big fluctuations in the number of filings from year to year.
The number of filings has been decreasing for the last 3 years (2020 to 2023). The highest number of filings in 2014 with 20 cases, and their lowest number in 2021 with 1 cases.
Index | Value |
---|---|
Average | 6.0 patents |
Std Dev | 6.5 |
COV | 1.1 |
Year | Cases | YOY |
---|---|---|
2022 year | 3 cases | +200 % |
2021 year | 1 cases | -75.0 % |
2020 year | 4 cases | -78.9 % |
The following shows JP patents held by 食品の着色及び栄養改善技術 that have had an invalidation trial against them demanded or an opposition filed against them by a third party, and 食品の着色及び栄養改善技術’s JP patents/patent applications of high importance cited by Examiners in patent examination processes.
By noting the most important patents, you can obtain knowledge of the competitive business environment in which 食品の着色及び栄養改善技術 is placed (e.g., whether it is a fiercely competitive environment or an oligopolistic market and the like). In general, it can be understood that a company with a large number of demands for invalidation trials is developing their business in a business environment where IP disputes are common.
If you want to search for more detailed information, you can use Patent Integration to retrieve and download by company cited patents/patent applications or patents undergoing invalidation trials. You can quickly extract important patents from a patent set that includes multiple competitors by cross-referencing with other keywords and patent classifications. Please consider using it for searches for important patents/patent applications.
In the last 3 years (2021-05-01 ~ 2024-04-30), there were 3 patents Invalidation Trial from third parties. The average number of Invalidation Trial is 1.0 times. The most recently Invalidation Trial patent is 特許7219217 "貯蔵及び送達システム" (Invalidation Trial day 2023-10-26) , next is 特許3538190 "植物の緑色を復元しあるいは緑色に保持する方法" (Invalidation Trial day 2021-11-19) .
- | No. | Title | Invalidation Trial days |
---|---|---|---|
1 | 特許7219217 | 貯蔵及び送達システム | 2023-10-26 |
2 | 特許3538190 | 植物の緑色を復元しあるいは緑色に保持する方法 | 2021-11-19 |
3 | 特許6554730 | ビフィドバクテリウム・ロンガム及び海馬BDNF発現 | 2021-05-17 |
Of the patent applications filed in the last 10 years (2014-05-01 to 2024-04-30), 3 patents/patent applications were invalidation trial more than once in the examination process of other patent applications. The mean of the number of invalidation trial is 1.3. The most invalidation trial patent is 特許6275313 "エクオール含有抽出物及びその製造方法、エクオール抽出方法、並びにエクオールを含む食品" (2 times) , and the next most invalidation trial patent is 特許6554730 "ビフィドバクテリウム・ロンガム及び海馬BDNF発現" (1 times) .
- | No. | Title | |
---|---|---|---|
1 | 特許6275313 | エクオール含有抽出物及びその製造方法、エクオール抽出方法、並びにエクオールを含む食品 | 2 times |
2 | 特許6554730 | ビフィドバクテリウム・ロンガム及び海馬BDNF発現 | 1 times |
3 | 特許7219217 | 貯蔵及び送達システム | 1 times |
In the last 3 years (2021-05-01 ~ 2024-04-30), there were 46 patents Opposition from third parties. The average number of Opposition is 1.0 times. The most recently Opposition patent is 特許7317256 "集中力及び/又は情報処理能力の向上剤" (Opposition day 2024-01-25) , next is 特許7305630 "N-アセチルノイラミン酸の発酵生産" (Opposition day 2024-01-09) .
- | No. | Title | Opposition days |
---|---|---|---|
1 | 特許7317256 | 集中力及び/又は情報処理能力の向上剤 | 2024-01-25 |
2 | 特許7305630 | N-アセチルノイラミン酸の発酵生産 | 2024-01-09 |
3 | 特許7298001 | カテキン類含有組成物 | 2023-12-21 |
4 | 特許7293113 | 非発酵ベーカリー食品用ミックス及びバッター | 2023-12-19 |
5 | 特許7281031 | 加齢に伴う持続的注意力低下の改善用の組成物 | 2023-11-21 |
6 | 特許7308329 | GABAを有効成分とするサルコペニア予防または改善剤 | 2023-10-26 |
7 | 特許7202492 | O/D型乳化組成物 | 2023-07-11 |
8 | 特許7202440 | 組成物及びその製造方法並びに界面活性剤 | 2023-07-11 |
9 | 特許7194375 | 被覆粉末食品及びその製造方法 | 2023-06-05 |
10 | 特許7184966 | 脂質燃焼促進剤 | 2023-06-05 |
In the last 3 years (2021-05-01 ~ 2024-04-30), there were 243 patents Protest from third parties. The average number of Protest is 1.6 times. The most recently Protest patent is 特開2022-050181 "飲食品組成物、飲食品組成物の製造方法及びユーグレナの風味を改善する方法" (Protest day 2024-03-25) , next is 特開2021-065164 "乳児用栄養組成物" (Protest day 2024-03-21) .
- | No. | Title | Protest days |
---|---|---|---|
1 | 特開2022-050181 | 飲食品組成物、飲食品組成物の製造方法及びユーグレナの風味を改善する方法 | 2024-03-25 |
2 | 特開2021-065164 | 乳児用栄養組成物 | 2024-03-21 |
3 | 特開2023-062563 | 栄養組成物 | 2024-03-19 |
4 | 特開2023-062564 | 組成物 | 2024-03-19 |
5 | 特開2023-022363 | 細胞保護用剤 | 2024-03-19 |
6 | 特開2023-175938 | 糖代謝改善用組成物 | 2024-03-04 |
7 | 特表2023-525856 | ATI消化のための方法及び組成物 | 2024-02-28 |
8 | 特開2021-129533 | 経口用組成物 | 2024-02-26 |
9 | 特開2021-180614 | 栄養補助組成物及びその製造方法、栄養補助組成物の不快臭の抑制方法、並びに栄養補助組成物の不快臭抑制用組成物 | 2024-02-20 |
10 | 特開2022-025713 | 紫外線暴露により誘発される皮膚障害の軽減又は抑制用経口組成物 | 2024-02-14 |
11 | 特開2023-029502 | 血流改善剤 | 2024-02-13 |
12 | 特表2023-534047 | オリゴ糖組成物及び使用方法 | 2024-02-07 |
13 | 特開2021-070643 | 筋肉量改善用組成物 | 2024-02-06 |
14 | 特表2022-504702 | 緩衝塩及びアミノ酸を含有する粉末、そのような粉末の栄養製品への再構成、並びにそのような栄養製品を使用する方法 | 2024-01-30 |
15 | 特開2022-049288 | ビフィズス菌増殖促進効果のある食品素材 | 2024-01-16 |
16 | 特開2023-169806 | コウジ酸とβ-NMNのメラニン産生抑制剤としての利用 | 2023-12-23 |
17 | 特開2020-186205 | 血管拡張剤 | 2023-12-21 |
18 | 特開2021-020855 | 血中尿酸値低下剤及び血中尿酸値低下用食品組成物 | 2023-12-20 |
19 | 特開2021-069308 | 経口組成物 | 2023-12-19 |
20 | 特開2021-101697 | 油脂組成物、及び高エネルギー食品 | 2023-12-14 |
Of the patent applications filed in the last 10 years (2014-05-01 to 2024-04-30), 536 patents/patent applications were protest more than once in the examination process of other patent applications. The mean of the number of protest is 1.5. The most protest patent is 特開2019-022520 "組成物" (9 times) , and the next most protest patent is 特許6944760 "植物エキス含有飲料、植物エキス含有飲料ベース、及び植物エキス含有飲料の呈味改善方法" (8 times) .
- | No. | Title | |
---|---|---|---|
1 | 特開2019-022520 | 組成物 | 9 times |
2 | 特許6944760 | 植物エキス含有飲料、植物エキス含有飲料ベース、及び植物エキス含有飲料の呈味改善方法 | 8 times |
3 | 特許7037161 | 経口組成物 | 8 times |
4 | 特開2023-029502 | 血流改善剤 | 6 times |
5 | 特許6934150 | 経口組成物 | 5 times |
In the last 3 years (2021-05-01 ~ 2024-04-30), there were 305 patents Inspection from third parties. The average number of Inspection is 2.1 times. The most recently Inspection patent is 特開2023-062563 "栄養組成物" (Inspection day 2024-03-26) , next is 特開2014-159381 "オルニチン含有体組成改善用組成物" (Inspection day 2024-03-26) .
- | No. | Title | Inspection days |
---|---|---|---|
1 | 特開2023-062563 | 栄養組成物 | 2024-03-26 |
2 | 特開2014-159381 | オルニチン含有体組成改善用組成物 | 2024-03-26 |
3 | 特開2023-062564 | 組成物 | 2024-03-26 |
4 | 特許7433800 | 麹菌の液体組織培養物の製造および利用方法 | 2024-03-25 |
5 | 特許7212226 | ペットフードレコメンド装置および、ペットフードレコメンド方法、サプリメントレコメンド装置、サプリメントレコメンド方法ならびに腸年齢算出式決定方法および腸年齢算出方法 | 2024-03-22 |
6 | 特表2021-517140 | マイクロバイオームの均衡をとるのに使用するための組成物 | 2024-03-21 |
7 | 特開2021-042173 | クルクミン固体分散体 | 2024-03-21 |
8 | 特開2018-005928 | 最適化された栄養処方物、それらから目的に合わせた食事を選択するための方法、およびその使用法 | 2024-03-13 |
9 | 特開2023-175938 | 糖代謝改善用組成物 | 2024-03-11 |
10 | 特開2022-025713 | 紫外線暴露により誘発される皮膚障害の軽減又は抑制用経口組成物 | 2024-03-11 |
11 | 特開2021-180614 | 栄養補助組成物及びその製造方法、栄養補助組成物の不快臭の抑制方法、並びに栄養補助組成物の不快臭抑制用組成物 | 2024-03-04 |
12 | 特開2023-029502 | 血流改善剤 | 2024-02-19 |
13 | 特開2021-070643 | 筋肉量改善用組成物 | 2024-02-15 |
14 | 特許7354470 | エクオール含有抽出物及びその製造方法、エクオール抽出方法、並びにエクオールを含む食品 | 2024-02-14 |
15 | 特許7309312 | エクオール含有抽出物及びその製造方法、エクオール抽出方法、並びにエクオールを含む食品 | 2024-02-14 |
16 | 特表2022-504702 | 緩衝塩及びアミノ酸を含有する粉末、そのような粉末の栄養製品への再構成、並びにそのような栄養製品を使用する方法 | 2024-02-09 |
17 | 特開2023-074308 | 穀物糖化液およびその製造方法 | 2024-02-05 |
18 | 特開2021-101697 | 油脂組成物、及び高エネルギー食品 | 2024-01-18 |
19 | 特開2020-186205 | 血管拡張剤 | 2024-01-17 |
20 | 特開2021-020855 | 血中尿酸値低下剤及び血中尿酸値低下用食品組成物 | 2024-01-16 |
Of the patent applications filed in the last 10 years (2014-05-01 to 2024-04-30), 621 patents/patent applications were inspection more than once in the examination process of other patent applications. The mean of the number of inspection is 1.7. The most inspection patent is 特許6827693 "液状食品組成物" (14 times) , and the next most inspection patent is 特許7433800 "麹菌の液体組織培養物の製造および利用方法" (13 times) .
- | No. | Title | |
---|---|---|---|
1 | 特許6827693 | 液状食品組成物 | 14 times |
2 | 特許7433800 | 麹菌の液体組織培養物の製造および利用方法 | 13 times |
3 | 特許6944760 | 植物エキス含有飲料、植物エキス含有飲料ベース、及び植物エキス含有飲料の呈味改善方法 | 11 times |
4 | 特許6934150 | 経口組成物 | 11 times |
5 | 特許6320911 | 食物繊維 | 11 times |
Of the patent applications filed in the last 10 years (2014-05-01 to 2024-04-30), 1,906 patents/patent applications were cited more than once in the examination process of other patent applications. The mean of the number of cited is 2.0. The most cited patent is 特許6449571 "経口組成物" (19 times) , and the next most cited patent is 特許6202697 "搾汁粕由来成分含有組成物の製造方法、及び飲食品、医薬品、医薬部外品、又は化粧品の製造方法" (19 times) .
- | No. | Title | |
---|---|---|---|
1 | 特許6449571 | 経口組成物 | 19 times |
2 | 特許6202697 | 搾汁粕由来成分含有組成物の製造方法、及び飲食品、医薬品、医薬部外品、又は化粧品の製造方法 | 19 times |
3 | 特許6035578 | 乳酸菌、それを含む組成物及びそれらの使用 | 16 times |
4 | 特開2016-199536 | 筋肉増強およびメタボリックシンドローム改善ならびにQOL改善のための組成物 | 15 times |
5 | 特許5961238 | 風味が改善された飲食用組成物 | 13 times |
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