This subclass is residual to food, foodstuff and non-alcoholic beverages covered by subclasses A21D or A23B - A23J.

Examples of foods, foodstuffs or non-alcoholic beverages covered by this subclass

Preparation or treatment of the above foods, foodstuffs or non-alcoholic beverages provided for in this subclass, including:

Modification of such foods or beverages to change their nutritional content for dietary reasons, and these modified foods or beverages per se.

Preservation of foods or foodstuffs in general, e.g. by pasteurising, sterilising, heating, freezing, drying, pressurising, irradiation or treatment with chemicals, specially adapted for foods or foodstuffs.

In relation to foods, foodstuffs or non-alcoholic beverages per se, and in relation to their preparation and treatment including physical treatment, this subclass is residual to subclasses A21D, A23B, A23C, A23D, A23F, A23G or A23J. These subclasses relate to flour or dough (A21D), dairy products (A23C), edible oils or fats (A23D), coffee, tea or their substitutes (A23F), cocoa, chocolate, confectionery or ice-cream (A23G) and protein compositions (A23J).

In relation to preservation of foods or foodstuffs in general, this subclass is the primary home for this subject-matter. However, preservation subject matter specifically adapted for certain foods is classified in the corresponding subclasses, respectively. For example:

A23L covers preservation of non-alcoholic beverages whereas preservation specially adapted for alcoholic beverages is covered by C12H 1/00.

In relation to preservation, deciding between this subclass and the other subclasses listed above is generally a matter of function or application (see paragraphs 85-87 of the Guide). Where the particular preservation technology is the main point of interest, classification is made in this subclass, and where the application to particular foodstuffs is the main interest, classification is made in the subclasses listed above. Some double-classification is evident.

Non-alcoholic beverages

A23L 2/00 covers non-alcoholic beverages not covered by other specific subclasses :

A23C (milk, milk preparations, yogurt), A23F (coffee, tea), A23G 9/045 (semi-frozen beverages), A23K (animal food), A23L 23/10 (soups).

All specific examples should be classified as additional information e.g. formulation example of a new sweetener in a beverage composition should be classified in the corresponding subclass in addition to the classification for the sweetener itself.

Drink compositions (formulations) are classified in A23L 2/38 or A23L 2/52. A23L 2/38 covers beverages that do not contain fruit or vegetable juices (which are classified in A23L 2/02);

A23L 2/52 covers beverages that may contain fruit or vegetable juices in addition to other ingredients.

If a beverage contains both fruit or vegetable juices and other ingredients, it will be classified in both A23L 2/02 and A23L 2/52.

Gas containing (e.g. soda) : A23L 2/54

When classifying in A23L 2/00, A23V 2002/00 indexing system should also be used when appropriate, in accordance with A23V 2002/00 classification rules.

Preservation of foods or foodstuffs in general, e.g. by pasteurising, sterilising, heating, freezing, drying, pressurising, irradiation or treatment with chemicals, specially adapted for foods or foodstuffs.

In relation to preservation of foods or foodstuffs in general, this main group is the primary home for this subject-matter. However, preservation subject matter specifically adapted for certain foods can also be found in subclasses A21D, A23B, A23C, A23D, A23F, A23G or A23J. These subclasses relate to flour or dough (A21D), dairy products (A23C), edible oils or fats (A23D), coffee, tea or their substitutes (A23F), cocoa, chocolate, confectionery or ice-cream (A23G) and protein compositions (A23J). For example, preservation of flour or dough or bakery products is subject-matter for subclass A21D, and preservation of meat, fish, eggs, fruit, vegetables and edible seeds e.g. cereals is subject matter for subclass A23B. Preservation of milk or milk preparations is subject matter for subclass A23C.

In relation to preservation, deciding between this main group and the other subclasses listed above is generally a matter of function or application. Where the particular preservation technology is the main point of interest classification is made in this main group, and where the application to particular foodstuffs is the main interest classification is made in the subclasses listed above. Some double-classification is evident, see also special rules of classification below.

A23L 3/00: general preservations methods for food. Specific methods for vegetables, meat, fish, eggs, cereals: A23B. Double classification (A23B, A23L 3/00) is sometimes necessary.

Non-limiting examples of situations where double classification is necessary:

Sterilisation and packaging: sterilisation of the food product before packaging (aseptic filling): B65B 55/00, sterilisation after packaging: A23L 3/00.

A61L 2/00 for general (non-food) preservation methods

Beverage preservation is generally classified both in A23L 2/42 (et seq.) and A23L 3/00, when the preservation method is not strictly limited to non-alcoholic beverages. Same rule apply in A23C (milk preservation).

When classifying in A23L 3/00, A23V 2002/00 indexing system should also be used when appropriate, in accordance with A23V 2002/00 classification rules.

Any foods, foodstuffs that are not covered by the following subclasses:

Examples of foods, foodstuffs or non-alcoholic beverages covered by this subclass are: Foods or foodstuffs containing gelling or thickening agents;

In relation to foods, foodstuffs or non-alcoholic beverages per se, and in relation to their preparation and treatment including physical treatment, this main group is residual to subclasses A21D, A23B, A23C, A23D, A23F, A23G or A23J. These subclasses relate to flour or dough (A21D), dairy products (A23C), edible oils or fats (A23D), coffee, tea or their substitutes (A23F), cocoa, chocolate, confectionery or ice-cream (A23G) and protein compositions (A23J).

All specific examples should be classified as additional information e.g. formulation examples of a new sweetener in a chewing gum formulation, bakery product, yogurt, ice cream, chocolate, beverage should be classified in the corresponding subclasses in addition to the relevant subgroup for the sweetener itself.

Dietetic beverages should also be classified in A23L 33/00 or lower subgroups (in addition to A23L 2/00)

When classifying in A23L 5/00, A23V 2002/00 indexing system should also be used

when appropriate in accordance with A23V 2002/00 classification rules.

Processes, apparatus/device for shaping food in general should be classified in A23P.

Multiple classification for combination of ingredients is preferred when the ingredients are essential for the invention.

In addition, Indexing Codes A23V 2002/00 should be used for indicating a combination of additives and possibly together with their the function.

Ready-to-eat cereals that are coated, filled, multilayered or hollow, e.g. a cheese snack comprising a cereal-based core and a cheese coating.

Cereals grains or pieces bonded, shaped or compacted to form snacks, e.g. cereal bars with or without fruits, baked snack comprising fibrous cereals, apple.

Formed cereal dough fried oil to make snacks, e.g. corn-based snack made by frying a corkscrew-shaped food piece, crisp-fried tortilla chips.

Flakes, granules in individual form, loose blends of individual pieces not agglomerated, e.g. cereal-based flakes easily dispersed in a cold liquid.

Individual flakes made from wholegrain or grains pieces, e.g. cereal grains.

Puffed cereals, e.g. "natural" release of pressure from the cereals under heat.

Puffed cereals preparation comprising a step comprising meal or dough making before the final step for obtaining the aerated cereals.

Puffed cereals prepared with a step involving meal or dough making followed by a step of extrusion.

Puffed cereals prepared from whole grain or grain pieces with no step of meal or dough making.

Puffed cereals prepared from whole grain or grain pieces by pressure release, i.e. external pressure, e.g. mechanical, being applied and released, e.g. puffed-food starch material snack prepared from starch material grain such as corn and expansion of the food starch in a puffing chamber.

Puffed cereals prepared from whole grain or grain pieces by heating without the use of external pressurizing device, e.g. process for the preparation of expanded millets comprising the step of treating dried polished grains at high temperature in order to obtain the puffed millets.

Puffed cereals prepared from whole grain or grain pieces by heating without pressure release in an apparatus working intermittently, e.g. domestic apparatus for making pop-corn.

Industrial processes, i.e. continuous processes for making popcorn are not classified in this group.

Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof e.g. treatment with phosphates.