Dongwon Home Food Co. has a total of 17 patents globally, out of which 12 have been granted. Of these 17 patents, more than 29% patents are active. Korea (South) is where Dongwon Home Food Co. has filed all the patents. Parallelly, Korea (South) seems to be the main focused R&D centre of Dongwon Home Food Co..
Dongwon Home Food Co. was founded in the year 1993. Company deals in food processing and general food service provider.
Do read about some of the most popular patents of Dongwon Home Food Co. which have been covered by us in this article and also you can find Dongwon Home Food Co. patents information, the worldwide patent filing activity and its patent filing trend over the years, and many other stats over Dongwon Home Food Co. patent portfolio.
How many patents does Dongwon Home Food Co. have?
Dongwon Home Food Co. has a total of 17 patents globally. These patents belong to 16 unique patent families. Out of 17 patents, 5 patents are active.
How Many Patents did Dongwon Home Food Co. File Every Year?
Are you wondering why there is a drop in patent filing for the last two years? It is because a patent application can take up to 18 months to get published. Certainly, it doesn’t suggest a decrease in the patent filing.
| Year of Patents Filing or Grant | Dongwon Home Food Co. Applications Filed | Dongwon Home Food Co. Patents Granted |
| 2022 | 3 | 3 |
| 2012 | – | 1 |
How many Dongwon Home Food Co. patents are Alive/Dead?
How Many Patents did Dongwon Home Food Co. File in Different Countries?
All Patents of Dongwon Home Food Co. are filed in Korea (South).
Where are Research Centres of Dongwon Home Food Co. Patents Located?
List of Dongwon Home Food Co. Patents
| Dongwon Home Food Co Ltd. Patents | Titles |
| KR301153072S | Pouches For Food Packaging |
| KR301153073S | Label |
| KR301152904S | Packing Box |
| KR101172938B1 | Kimchi Hot Sauce Making Method And Kimchi Making Method |
| KR100835876B1 | Drink Flavouring Straw |
| KR100458068B1 | Method For Preventing Fungal Pathogens Comprising Aquaternary Ammonium Compound As An Active Ingredient |
| KR100448652B1 | Meju Manufacturing Method Using Soybean Embryo, Soybean Paste Prepared By The Method, And Soybean Paste And Soy Sauce Prepared Using The Meju |
| KR100432844B1 | Manufacturing Method Of Functional Cheonggukjang Using Soybean Germ And Functional Cheonggukjang Manufactured By This Method |
| KR100432845B1 | Process For Preparing Functional Natto Using Soybeangerm And Functional Natto Prepared Thereby |
| KR100418193B1 | Process For Preparing Water-Soluble Soybean Extracthaving Less Bitterness And Astringency Andwater-Soluble Soybean Extract Prepared Thereby |
| KR100414859B1 | Processes For Preparing Koji And Jang(Soybean Sauce)Using Soybean Embryo, And Koji And Jang(Soybean Sauce)Having High Isoflavone Content Prepared Thereby |
| KR100362140B1 | Process For Preparing Functional Bean-Curd Using Bean Germ And Functional Bean-Curd Prepared By Said Process |
| KR1020090058411A | Manufacturing Method For Chunggukjang Using Small Black Soybean And Chunggukjang Using The Same |
| KR1020040091191A | Process For Preparing Liquid Kimchi Sauce Usingartificial Chinese Cabbage Juice And Liquid Kimchisauce Prepared Thereby |
| KR1020030077349A | Functional Chewing Gum Containing Isoflavone |
| KR1020030015537A | Process For Preparing A Peptide Lowering Blood Lipidlevel |
| KR1020020089921A | Process For Preparing Liquid Kimchi Using Chinesecabbage Juice And Liquid Kimchi Prepared Thereby |