Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`
`UNITED STATES PATENT AND TRADEMARK OFFICE
`____________
`
`BEFORE THE PATENT TRIAL AND APPEAL BOARD
`____________
`
`MOTIF FOODWORKS, INC.,
`
`Petitioner,
`
`v.
`
`IMPOSSIBLE FOODS INC.,
`Patent Owner.
`____________
`
`U.S. Patent No. 9,943,096
`
`
`“METHODS AND COMPOSITIONS FOR
`AFFECTING THE FLAVOR AND AROMA
`PROFILE OF CONSUMABLES”
`____________
`
`Inter Partes Review No. 2023-00206
`____________
`
`PETITION FOR INTER PARTES REVIEW OF U.S. PATENT NO. 9,943,096
`UNDER 35 U.S.C. §§ 311-319 AND 37 C.F.R. §§ 42.100 et seq.
`
`
`
`
`
`
`
`

`

`TABLE OF CONTENTS
`
`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`Page
`
`TABLE OF EXHIBITS ......................................................................................... viii
`
`LIST OF CHALLENGED CLAIMS ................................................................... xviii
`
`I.
`
`II.
`
`INTRODUCTION ........................................................................................... 1
`
`STATE OF THE ART ..................................................................................... 1
`
`A. Meat Flavor Chemistry .......................................................................... 1
`
`B.
`
`C.
`
`D.
`
`Simulated Meat Flavoring Compositions.............................................. 2
`
`Consumers’ Concerns About Meat ....................................................... 2
`
`Recombinant Technology ..................................................................... 3
`
`III. The ’096 Patent ................................................................................................ 3
`
`A.
`
`B.
`
`C.
`
`Background ........................................................................................... 3
`
`Prosecution History ............................................................................... 4
`
`Person of Ordinary Skill in the Art ....................................................... 5
`
`IV. PRIORITY DATE ........................................................................................... 5
`
`V.
`
`CLAIM CONSTRUCTION .......................................................................... 10
`
`A.
`
`B.
`
`C.
`
`“contains no animal products” ............................................................ 10
`
`“food flavor additive composition” ..................................................... 11
`
`“a compound” ...................................................................................... 12
`
`VI. STATEMENT OF RELIEF REQUESTED .................................................. 13
`
`A.
`
`B.
`
`Identification of Challenge (37 C.F.R. §§ 42.104(b)) ......................... 13
`
`Ground of Challenge (37 C.F.R. § 42.204(b)(2)) ............................... 13
`
`VII. SUMMARY OF PRIOR ART ....................................................................... 14
`
`A.
`
`B.
`
`C.
`
`D.
`
`E.
`
`F.
`
`“Brown” ............................................................................................... 14
`
`“Giacino” ............................................................................................. 16
`
`“Conrad” .............................................................................................. 16
`
`“Crane” ................................................................................................ 16
`
`“Proulx” ............................................................................................... 17
`
`“Perret” ................................................................................................ 17
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`G.
`
`H.
`
`“MacLeod” .......................................................................................... 17
`
`Cited Non-Patent References Are Printed Publications Publicly
`Available Before the Priority Date of the Challenged Claims ............ 18
`
`VIII. GROUND 1: BROWN (Anticipation) .......................................................... 20
`
`A.
`
`Claim 1 ................................................................................................ 20
`
`1.
`
`2.
`
`3.
`
`4.
`
`5.
`
`6.
`
`Limitation 1[pre] (“food flavor additive composition”) ........... 20
`
`Limitation 1[a] (“isolated heme-containing protein”) .............. 22
`
`Limitation 1[b] (“[sugar] compound selected from…”) ........... 22
`
`Limitation 1[c] (“[sulfur] compound selected from…”) .......... 22
`
`Limitation 1[d] (“contains no animal products”) ...................... 23
`
`Limitation 1[e] (“at least two volatile compounds which
`have a meat-associated aroma”)................................................ 23
`
`Claim 2 (“heme-containing protein is selected from the
`group…”) ............................................................................................. 24
`
`Claim 3 (“amino acid sequence having…”)........................................ 24
`
`Claims 4, 24 (“is a powder or a liquid composition”) ........................ 24
`
`Claim 5 (“heme-containing protein is a plant…”) .............................. 24
`
`Claim 7 (“further comprising…a compound selected from…”) ........ 25
`
`Claim 8 (“further comprising…an oil selected from…”) ................... 25
`
`Claim 9 (“further comprising…[an] albumin or a globulin”) ............. 25
`
`Claim 23 (“adding to the consumable food product a food flavor
`additive composition of claim 1; and heating [it]…”) ........................ 25
`
`B.
`
`C.
`
`D.
`
`E.
`
`F.
`
`G.
`
`H.
`
`I.
`
`IX. GROUNDS 2A-2B: GIACINO, BROWN, MACLEOD .............................. 26
`
`A. Overview of Giacino and Brown ........................................................ 26
`
`B.
`
`Claim 1 ................................................................................................ 27
`
`1.
`
`2.
`
`3.
`
`4.
`
`5.
`
`Limitation 1[pre] ....................................................................... 27
`
`Limitation 1[a] .......................................................................... 28
`
`Limitation 1[b] .......................................................................... 31
`
`Limitation 1[c] .......................................................................... 31
`
`Limitation 1[d] .......................................................................... 32
`
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
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`C.
`
`D.
`
`E.
`
`F.
`
`G.
`
`6.
`
`Limitation 1[e] .......................................................................... 33
`
`Claims 2, 15 ......................................................................................... 34
`
`Claims 3, 16 ......................................................................................... 34
`
`Claims 4, 24 ......................................................................................... 35
`
`Claim 5 ................................................................................................ 36
`
`Claims 6, 22 (“further comprising…an extract of hydrolysate
`selected from…”) ................................................................................ 36
`
`H.
`
`Claim 7 ................................................................................................ 36
`
`I.
`
`J.
`
`K.
`
`Claims 8, 17 ......................................................................................... 36
`
`Claims 9, 22 ......................................................................................... 37
`
`Claim 10 (“food flavor additive composition prepared by a
`process of…”) ...................................................................................... 38
`
`1.
`
`2.
`
`3.
`
`Limitations 10[pre], 10[a], 10[b], 10[c], 10[e] ......................... 38
`
`Limitation 10[d] (“heating…to at least 150°C for at least
`1 minute”) ................................................................................. 38
`
`Limitations 10[f] (“meaty flavor and/or meaty aroma”
`“during … and … after the heating”) ....................................... 39
`
`L.
`
`Claim 11 (“further comprises a compound selected from the
`group…”) ............................................................................................. 39
`
`M. Claim 12 (“compound is detectable in the headspace”) ..................... 40
`
`N.
`
`O.
`
`P.
`
`Q.
`
`R.
`
`Claim 14 (“heme-containing protein is present in an amount…”)
` ............................................................................................................. 40
`
`Claim 18 (“further comprising…an emulsifier [or] a gelling
`agent”) ................................................................................................. 41
`
`Claim 19 (“further comprising adding an emulsifier and a gelling
`agent…prior to the heating”) ............................................................... 42
`
`Claim 20 (“heme flavor reaction mixture is an aqueous solution”)
` ............................................................................................................. 43
`
`Claim 21 (“heme flavor reaction mixture is an oil-based
`mixture”) ............................................................................................. 43
`
`S.
`
`Claim 23 .............................................................................................. 44
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
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`X. GROUNDS 3A-3D: GIACINO, CONRAD, CRANE, PROULX,
`PERRET, MACLEOD ................................................................................... 44
`
`A. Overview of Giacino, Conrad, and Crane ........................................... 44
`
`B.
`
`Claim 1 ................................................................................................ 46
`
`1.
`
`2.
`
`3.
`
`4.
`
`Limitation 1[pre], 1[b], 1[c] ...................................................... 46
`
`Limitation 1[a] .......................................................................... 46
`
`Limitation 1[d] .......................................................................... 50
`
`Limitation 1[e] .......................................................................... 50
`
`Claims 2, 15 ......................................................................................... 50
`
`Claims 3, 16 ......................................................................................... 51
`
`Claims 4, 24 ......................................................................................... 52
`
`Claim 5 ................................................................................................ 52
`
`Claims 6-7, 9, 22 ................................................................................. 52
`
`Claims 8, 17 ......................................................................................... 52
`
`Claim 10 .............................................................................................. 53
`
`1.
`
`2.
`
`3.
`
`Limitations 10[pre], 10[a], 10[b], 10[c], 10[e] ......................... 53
`
`Limitation 10[d] ........................................................................ 53
`
`Limitations 10[f] ....................................................................... 53
`
`Claim 11 .............................................................................................. 54
`
`Claim 12 .............................................................................................. 54
`
`Claim 14 .............................................................................................. 54
`
`C.
`
`D.
`
`E.
`
`F.
`
`G.
`
`H.
`
`I.
`
`J.
`
`K.
`
`L.
`
`M. Claim 18 .............................................................................................. 55
`
`N.
`
`O.
`
`P.
`
`Claim 19 .............................................................................................. 56
`
`Claims 20-21 ....................................................................................... 56
`
`Claim 23 .............................................................................................. 56
`
`XI. GROUNDS 4A-4B: GIACINO, PROULX, CONRAD, PERRET,
`MACLEOD .................................................................................................... 57
`
`A. Overview of Giacino, Proulx, and Conrad .......................................... 57
`
`B.
`
`Claim 1 ................................................................................................ 58
`
`1.
`
`Limitation 1[pre], 1[b], 1[c] ...................................................... 58
`
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`2.
`
`3.
`
`4.
`
`Limitation 1[a] .......................................................................... 58
`
`Limitation 1[d] .......................................................................... 62
`
`Limitation 1[e] .......................................................................... 62
`
`Claims 2, 15 ......................................................................................... 62
`
`Claims 3, 16 ......................................................................................... 62
`
`Claims 4, 24 ......................................................................................... 63
`
`Claim 5 ................................................................................................ 63
`
`Claims 6-7, 9, 22 ................................................................................. 63
`
`Claims 8, 17 ......................................................................................... 63
`
`Claim 10 .............................................................................................. 63
`
`1.
`
`2.
`
`3.
`
`Limitations 10[pre], 10[a], 10[b], 10[c], 10[e] ......................... 63
`
`Limitation 10[d] ........................................................................ 64
`
`Limitations 10[f] ....................................................................... 64
`
`Claim 11 .............................................................................................. 64
`
`Claim 12 .............................................................................................. 64
`
`Claim 14 .............................................................................................. 65
`
`C.
`
`D.
`
`E.
`
`F.
`
`G.
`
`H.
`
`I.
`
`J.
`
`K.
`
`L.
`
`M. Claims 18-19 ....................................................................................... 65
`
`N.
`
`O.
`
`Claims 20-21 ....................................................................................... 65
`
`Claim 23 .............................................................................................. 65
`
`XII. SECONDARY CONSIDERATIONS ........................................................... 66
`
`A. No “Surprising” or “Unexpected” Results Support Patentability ....... 66
`
`B.
`
`C.
`
`PO’s Volatiles Are Not Novel ............................................................. 67
`
`A POSITA Would Not Be Discouraged from Adding a Heme
`Protein to a Meat Replica .................................................................... 68
`
`D. Other Objective Indicia ....................................................................... 69
`
`1.
`
`No Long Felt But Unmet Need, Skepticism, or Failure of
`Others ........................................................................................ 69
`
`2.
`
`No Nexus to Commercial Success ............................................ 69
`
`XIII. INSTITUTION WOULD BE EQUITABLE (§325(d)) ................................ 70
`
`
`
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`

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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`XIV. REQUIREMENTS FOR INTER PARTES REVIEW (37 C.F.R
`§§ 42.101, 42.104, and 42.108) ..................................................................... 71
`
`XV. CONCLUSION .............................................................................................. 71
`
`XVI. MANDATORY NOTICES ........................................................................... 72
`
`A.
`
`B.
`
`C.
`
`Real Party-in-Interest (37 C.F.R. § 42.8(b)(1)) ................................... 72
`
`Related Matters (37 C.F.R. § 42.8(b)(2)) ............................................ 72
`
`Lead and Back-Up Counsel (37 C.F.R. § 42.8(b)(3)) and Service
`Information (37 C.F.R. § 42.8(b)(3)-(4)) ............................................ 72
`
`D.
`
`Payment of Fees (37 C.F.R. § 42.15(a)) ............................................. 73
`
`
`
`
`
`
`
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`TABLE OF AUTHORITIES
`
`Page
`
`Cases
`
`Application of Ruschig,
`379 F.2d 990 (C.C.P.A. 1967) ......................................................................... 9
`
`Ariad Pharms., Inc. v. Eli Lilly & Co.,
`598 F.3d 1336 (Fed. Cir. 2010) ....................................................................... 7
`
`D Three Enterprises, LLC v. SunModo Corp.,
`890 F.3d 1042 (Fed. Cir. 2018) ....................................................................... 6
`
`Dynamic Drinkware, LLC v. Nat’l Graphics, Inc.,
`800 F.3d 1375 (Fed. Cir. 2015) ....................................................................... 6
`
`KSR Intern. Co. v. Teleflex Inc.,
`127 S. Ct. 1727 (U.S. 2007) ............................................................................ 5
`
`Statutes
`
`35 U.S.C. §102(a)(1) .................................................................................................. 6
`
`35 U.S.C. §102(b)(1)................................................................................................15
`
`35 U.S.C. §102(b)(1)(A) ..........................................................................................15
`
`35 U.S.C. §102(b)(1)(B) ..........................................................................................15
`
`35 U.S.C. §102(e) ................................................................................................6, 15
`
`37 C.F.R. § 42.10(b) ................................................................................................72
`
`37 C.F.R. § 42.15(a) .................................................................................................73
`
`MPEP §2153.01(a) ...................................................................................................15
`
`MPEP 2136.04 .........................................................................................................15
`
`Other Authorities
`
`“Iron Bioavailability of Hemoglobin from Soy Root Nodules Using a Caco-2
`Cell Culture Model” (“Proulx”) was published on January 31, 2006 ...........17
`
`“Natural and Simulated Meat Flavors (With Particular Reference to Beef),”
`by Glesni MacLeod (“MacLeod”) .................................................................17
`
`Critical Reviews in Food Science and Nutrition on August 31, 1981 .....................19
`
`Journal of Agricultural and Food Chemistry on January 31, 2006 ......................... 18
`
`
`
`vii
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`

`

`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`TABLE OF EXHIBITS
`
`Exhibit No.
`
`Description
`
`EX1001
`
`U.S. Patent No. 9,943,096
`
`EX1002
`
`EX1003
`
`EX1004
`
`EX1005
`
`EX1006
`
`EX1007
`
`EX1008
`
`EX1009
`
`EX1010
`
`EX1011
`
`EX1012
`
`EX1013
`
`EX1014
`
`EX1015
`
`Prosecution History of U.S. 9,943,096
`
`Declaration of Rodrigo Tarté, Ph.D.
`
`Curriculum vitae of Rodrigo Tarté, Ph.D.
`
`Declaration of Robert McGorrin, Ph.D.
`
`Curriculum vitae of Robert McGorrin, Ph.D.
`
`Declaration of Carl Batt, Ph.D.
`
`Curriculum vitae of Carl Batt, Ph.D.
`
`Declaration of Sylvia Hall-Ellis, Ph.D.
`
`Curriculum vitae of Sylvia Hall-Ellis, Ph.D.
`
`Exhibits to Declaration of Sylvia Hall-Ellis, Ph.D.
`
`International Pub. No. WO 2013/010042 A1 to Brown et al.,
`published January 17, 2013
`
`U.S. Patent No. 4,818,557 to Conrad, issued April 4, 1989
`
`U.S. Patent Publication No. 2011/0287467 A1 to Crane et al.,
`published November 24, 2011
`
`U.S. Patent No. 3,519,437 to Giacino, issued July 7, 1970
`
`
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`viii
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`

`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`Exhibit No.
`
`Description
`
`EX1017
`
`Mottram, Flavour Formation in Meat and Meat Products: A Review,
`62 FOOD CHEM. 415-24 (1998)
`
`EX1019
`
`EX1020
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`EX1021
`
`EX1022
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`EX1024
`
`EX1025
`
`EX1026
`
`EX1027
`
`EX1028
`
`EX1029
`
`EX1030
`
`EX1031
`
`Proulx & Reddy, Iron Bioavailability of Hemoglobin from Soy Root
`Nodules Using a Caco-2 Cell Culture Model, 54 J. AGRIC. & FOOD
`CHEM. 1518-22 (2006)
`
`U.S. Patent No. 3,365,306 to Perret, issued January 23, 1968
`
`U.S. Patent Publication No. 2008/0268112 A1 to Rolan et al.,
`published October 30, 2008
`
`U.S. Patent Publication No. 2008/0026128 A1 to Yamaguchi et al.,
`published January 31, 2008
`
`MacLeod et al., Natural and Simulated Meat Flavors (with
`Particular Reference to Beef), 14 CRITICAL REVIEWS IN FOOD SCI. &
`NUTRITION 309-437 (1981)
`
`U.S. Provisional No. 61/751,816, filed January 11, 2013
`
`Dwivedi & Brockman, Meat Flavor, 5 CRITICAL REVIEWS IN FOOD
`SCI. & NUTRITION 487-535 (1981)
`
`Pearson & Gillett, PROCESSED MEATS Ch. 3 (3d ed. 1996)
`
`Calkins & Hodgen, A Fresh Look at Meat Flavor, 77 MEAT SCI. 63-
`80 (2007)
`
`Williamson et al., Red Meat in the Diet, 30 NUTRITION BULLETIN
`323-55 (2005)
`
`Garrocho-Villegas et al., Plant Hemoglobins: What We Know A Six
`Decades after Their Discovery, 398 GENE 78-85 (2007)
`
`McGorrin, The Significance of Volatile Sulfur Compounds in Food
`Flavors, in VOLATILE SULFUR COMPOUNDS IN FOOD 3-31 (Qian et al.,
`eds., 2011)
`
`
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`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`Exhibit No.
`
`Description
`
`EX1032
`
`EX1033
`
`EX1034
`
`EX1035
`
`EX1036
`
`Cerny & Davidek, Formation of Aroma Compounds from Ribose and
`Cysteine during the Maillard Reaction, 51 J. ARGRIC. FOOD CHEM.
`2714-21 (2003)
`
`Reineccius, FLAVOR CHEMISTRY AND TECHNOLOGY CH. 5 (2d ed.
`2006)
`
`Reineccius, FLAVOR CHEMISTRY AND TECHNOLOGY CH. 9 (2d ed.
`2006)
`
`Verbeke & Viaene, Ethical Challenges for Livestock Production:
`Meeting Consumer Concerns about Meat Safety and Animal
`Welfare, 12 J. OF AGRIC. & ENV’T ETHICS 141-51 (2000)
`
`Pimentel & Pimentel, Sustainability of Meat-Based and Plant-Based
`Diets and the Environment, 78 AM. J. CLINICAL NUTRITION 660S-
`63S (2003)
`
`EX1038
`
`Manley, Process Flavors, in SOURCE BOOK OF FLAVORS 139-54 (G.
`Reineccius ed., 2d ed. 1999)
`
`EX1039
`
`EX1043
`
`EX1045
`
`McGorrin, Character-Impact Flavor and Off-Flavor Compounds in
`Foods, in FLAVOR, FRAGRANCE, AND ODOR ANALYSIS 207-62 (R.
`Marsili ed., 2d ed. 2012)
`
`Dreher et al., GC−Olfactometric Characterization of Aroma
`Volatiles from the Thermal Degradation of Thiamin in Model
`Orange Juice, 51 J. AGRIC. FOOD CHEM. 3097-102 (2003)
`
`Hofmann & Schieberle, Evaluation of the Key Odorants in a
`Thermally Treated Solution of Ribose and Cysteine by Aroma
`Extract Dilution Techniques, 43 J. AGRIC. FOOD CHEM. 2187-2194
`(1995)
`
`EX1046
`
`Goto et al., Iron Fortification of Rice Seed by the Soybean Ferritin
`Gene, 17 NATURE BIOTECH. 282-86 (1999)
`
`
`
`x
`
`

`

`Exhibit No.
`
`Description
`
`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`EX1047
`
`EX1048
`
`EX1049
`
`EX1050
`
`EX1051
`
`EX1052
`
`EX1056
`
`EX1057
`
`EX1059
`
`Zhu & Cadwallader, Streamlined Approach for Careful and
`Exhaustive Aroma Characterization of Aged Distilled Liquors, 3
`Food Chem.: X 100038 (2019)
`
`Pearson & Gray, Mechanism Responsible for Warmed-Over Flavor
`in Cooked Meat, in THE MAILLARD REACTION IN FOODS AND
`NUTRITION 287-300 (Waller & Feather eds., 1983)
`
`Hofmann & Schieberle, Quantitative Model Studies on the
`Effectiveness of Different Precursor Systems in the Formation of the
`Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol,
`46 J. AGRIC. FOOD CHEM. 235-41 (1998)
`
`Jahreis et al., Legume Flours: Nutritionally Important Sources of
`Protein and Dietary Fiber, 63 ERNÄHRUNGS UMSCHAU INT’L 36-42
`(2016) (Original German)
`
`Hofmann et al., Model Studies on the Oxidative Stability of Odor-
`Active Thiols Occurring in Food Flavors, 44 J. AGRIC. FOOD CHEM.
`251-55 (1996)
`
`GRAS Notice No. 737: GRAS Notification for Soy Leghemoglobin
`Protein Preparation Derived from Pichia Pastoris, submitted by
`available
`at
`Impossible Foods
`Inc.
`(Oct.
`2,
`2017),
`https://www.fda.gov/media/124351/download
`
`Klesk & Qian, Aroma Extract Dilution Analysis of Cv. Marion
`(Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) Blackberries,
`51 J. AGRIC. FOOD CHEM. 3436-41 (2003)
`
`Krumina-Zemture et al., Amino Acid and Dietary Fibre Content of
`Pea an Buckwheat Flours, RESEARCH FOR RURAL DEVELOPMENT
`2016 VOL. 1, 84-90
`
`Jahreis et al., Legume Flours: Nutritionally Important Sources of
`Protein and Dietary Fiber, 63 ERNÄHRUNGS UMSCHAU INT’L 36-42
`(2016) (English Version)
`
`
`
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`Exhibit No.
`
`Description
`
`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`EX1060
`
`EX1064
`
`EX1067
`
`EX1070
`
`EX1071
`
`EX1072
`
`EX1073
`
`EX1074
`
`EX1078
`
`EX1079
`
`EX1080
`
`EX1081
`
`Marchand et al., Possible Mechanism for Involvement of Cysteine in
`Aroma Production in Wine, 50 J. AGRIC. & FOOD CHEM. 6160-64
`(2002)
`
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`xii
`
`

`

`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
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`Exhibit No.
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`Description
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`EX1083
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`
`
`xiii
`
`

`

`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`Exhibit No.
`
`Description
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`EX1100
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`EX1101
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`
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`
`EX1108
`
`Cystein,
`https://pubchem.ncbi.nlm.nih.gov/compound/5862
`
`PUBCHEM,
`
`EX1109
`
`EX1110
`
`EX1111
`
`EX1112
`
`EX1113
`
`Maltodextrin,
`PUBCHEM,
`https://pubchem.ncbi.nlm.nih.gov/compound/Maltodextrin-
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`
`Thiamine,
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`
`PUBCHEM,
`
`Ribose, PUBCHEM, https://pubchem.ncbi.nlm.nih.gov/compound/D-
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`
`Sucrose,
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`
`PUBCHEM,
`
`Organoleptic,
`COLLINS,
`https://www.collinsdictionary.com/us/dictionary/english/organolept
`ic
`
`
`
`xiv
`
`

`

`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`Exhibit No.
`
`Description
`
`EX1114
`
`EX1115
`
`EX1116
`
`Sniffing Out which Plant-Based Burgers Smell the Most Like Real
`Beef,
`AM.
`CHEM.
`SOC’Y,
`https://www.acs.org/content/acs/en/pressroom/newsreleases/2021/a
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`
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`
`EX1118
`
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`EX1119
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`
`EX1121
`
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`
`EX1123
`
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`OECD
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`
`
`
`xv
`
`

`

`Exhibit No.
`
`Description
`
`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`EX1129
`
`EX1130
`
`EX1131
`
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`
`EX1133
`
`EX1134
`
`EX1135
`
`EX1136
`
`EX1137
`
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`
`EX1139
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`xvi
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`

`

`Exhibit No.
`
`Description
`
`Case No.: IPR2023-00206
`U.S. Patent No. 9,943,096
`
`EX1141
`
`EX1145
`
`EX1146
`
`EX1147
`
`EX1148
`
`EX1149
`
`EX1150
`
`EX1151
`
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`
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`
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`
`EX1159
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