Detailed information about the 100 most recent patent applications.
| Application Number | Title | Filing Date | Disposal Date | Disposition | Time (months) | Office Actions | Restrictions | Interview | Appeal |
|---|---|---|---|---|---|---|---|---|---|
| 18974884 | CONTINUOUS SOFT PRETZEL APPARATUS AND METHOD | December 2024 | May 2025 | Allow | 5 | 1 | 1 | No | No |
| 18643521 | Structuring Agent for Use in Foods | April 2024 | October 2025 | Allow | 18 | 3 | 1 | Yes | No |
| 18582256 | FOOD BAR, AND METHOD OF MAKING A FOOD BAR | February 2024 | March 2025 | Abandon | 13 | 1 | 0 | No | No |
| 18440103 | EGG SUBSTITUTE MIXTURE | February 2024 | March 2025 | Abandon | 13 | 1 | 0 | No | No |
| 18438126 | COFFEE COMPOSITION AND ITEMS MADE THEREFROM | February 2024 | July 2025 | Allow | 17 | 1 | 1 | No | No |
| 18407369 | COCOA POWDER SUBSTITUTES DERIVED FROM SPENT COFFEE GROUNDS AND METHODS FOR THE PRODUCTION THEREOF | January 2024 | June 2025 | Abandon | 18 | 1 | 1 | No | No |
| 18394702 | METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF | December 2023 | February 2025 | Abandon | 14 | 1 | 0 | No | No |
| 18570079 | MULTI-FREQUENCY ULTRASOUND COUPLED MULTI-NOZZLE FOOD ADDITIVE MANUFACTURING DEVICE AND METHOD | December 2023 | January 2025 | Abandon | 13 | 0 | 1 | No | No |
| 18506797 | SYSTEMS AND METHODS FOR IMPROVING THE PERFORMANCE OF CEREAL USING A SILK FIBROIN SOLUTION AND POWDERS CONTAINING SILK FIBROIN | November 2023 | October 2024 | Allow | 11 | 1 | 0 | No | No |
| 18506771 | SYSTEMS AND METHODS FOR IMPROVING THE PERFORMANCE OF CEREAL USING A SILK FIBROIN SOLUTION AND POWDERS CONTAINING SILK FIBROIN | November 2023 | September 2024 | Allow | 11 | 1 | 0 | Yes | No |
| 18506780 | SYSTEMS AND METHODS FOR IMPROVING THE PERFORMANCE OF CEREAL USING A SILK FIBROIN SOLUTION AND POWDERS CONTAINING SILK FIBROIN | November 2023 | September 2024 | Allow | 11 | 1 | 0 | Yes | No |
| 18487902 | INFANT FORMULA PREPARATION APPARATUS AND METHOD | October 2023 | March 2026 | Allow | 29 | 1 | 1 | No | No |
| 18278240 | METHODS FOR PREPARING A STABILIZED DRINKING YOGHURT | August 2023 | February 2026 | Abandon | 29 | 0 | 1 | No | No |
| 18320980 | SEASONED PRETZEL CRUMBS/BITS AND PROCESS OF MAKING THE SAME | May 2023 | December 2025 | Abandon | 31 | 1 | 0 | No | No |
| 18137162 | Pelletized Colorants Comprising A Pigment-Protein Complex And Food Products Including The Same | April 2023 | March 2025 | Allow | 23 | 2 | 0 | Yes | No |
| 18133381 | EDIBLE PET CHEW WITH THERMO-PROCESSED SHELL AND COLD-FORMED FILLING | April 2023 | April 2024 | Allow | 13 | 1 | 0 | No | No |
| 18179545 | COCOA POWDER SUBSTITUTES DERIVED FROM SPENT COFFEE GROUNDS AND METHODS FOR THE PRODUCTION THEREOF | March 2023 | November 2023 | Allow | 8 | 1 | 1 | Yes | No |
| 18175028 | LOW SODIUM SALT COMPOSITION | February 2023 | February 2024 | Allow | 12 | 1 | 0 | Yes | No |
| 18100339 | ANTHOCYANIN-BASED COLORANT COMPOSITIONS AND METHODS OF USE THEREOF | January 2023 | January 2024 | Allow | 12 | 2 | 1 | No | No |
| 18065409 | Seasoning Composition, Snack Food Comprising Said Composition and Method of Seasoning a Snack Food | December 2022 | January 2025 | Abandon | 26 | 2 | 1 | Yes | Yes |
| 18063968 | Delivery Composition, Methods of Manufacture and Use | December 2022 | November 2025 | Abandon | 35 | 0 | 1 | No | No |
| 18077347 | Rolled Food Product and Method of Producing | December 2022 | February 2024 | Allow | 15 | 2 | 0 | Yes | No |
| 18008647 | FEED FOR AQUATIC ANIMALS | December 2022 | December 2025 | Abandon | 37 | 1 | 0 | No | No |
| 17976724 | NUTRITIONAL SUPPLEMENTS | October 2022 | June 2024 | Allow | 20 | 2 | 0 | Yes | No |
| 18045146 | A FOOD BAR, AND METHOD OF MAKING A FOOD BAR | October 2022 | October 2023 | Allow | 12 | 2 | 0 | Yes | No |
| 17961941 | HIGHLY SOLUBLE STEVIA SWEETENER | October 2022 | January 2024 | Allow | 15 | 2 | 0 | No | No |
| 17954240 | SYSTEMS AND METHODS FOR PROCESSING SEAWEED | September 2022 | May 2023 | Allow | 8 | 2 | 1 | Yes | No |
| 17949650 | FREEZE CONCENTRATION OF ROOT- OR TUBER JUICE | September 2022 | February 2024 | Allow | 17 | 2 | 1 | No | No |
| 17801879 | COLD BREW BEVERAGE | August 2022 | January 2026 | Allow | 41 | 2 | 1 | No | No |
| 17821217 | STABILIZER COMPOSITION FOR STABILIZING LIQUID COMPOSITION CONTAINING COLLAGEN PEPTIDE AND FOOD COMPRISING THE SAME | August 2022 | January 2025 | Allow | 29 | 1 | 1 | No | No |
| 17820103 | SYSTEMS AND METHODS FOR IMPROVING THE PERFORMANCE OF CEREAL USING A SILK FIBROIN SOLUTION AND POWDERS CONTAINING SILK FIBROIN | August 2022 | September 2023 | Allow | 13 | 2 | 1 | Yes | No |
| 17877086 | Composition for Making a Tea Beverage or Herbal and Vegetable Broths | July 2022 | October 2025 | Abandon | 39 | 1 | 1 | No | No |
| 17758147 | METHOD FOR MAKING MEAT ANALOGUES BY EXTRUSION, AND SUITABLE EXTRUSION DIE WITH A CORE | June 2022 | March 2025 | Abandon | 33 | 0 | 1 | No | No |
| 17757967 | Hyperproteic snack-type food product with high biological value (hbv) for patients undergoing haemodialysis | June 2022 | March 2025 | Abandon | 33 | 0 | 1 | No | No |
| 17757178 | CONVERTED STARCH AND FOOD COMPRISING SAID CONVERTED STARCH | June 2022 | January 2026 | Allow | 43 | 1 | 1 | Yes | No |
| 17829549 | MATERIAL FOR DE-DUSTING GRANULAR ENZYME PREPARATIONS | June 2022 | June 2023 | Allow | 12 | 2 | 1 | Yes | No |
| 17769194 | MUSCLE ENHANCING PRODUCTS | April 2022 | March 2026 | Allow | 47 | 6 | 1 | No | No |
| 17764361 | FROZEN CONFECTION | March 2022 | September 2024 | Allow | 30 | 0 | 0 | No | No |
| 17696655 | CASED PROTEIN PRODUCT | March 2022 | January 2024 | Allow | 23 | 5 | 0 | No | No |
| 17654393 | Dried Fish Fermentation Process and Starter Culture Development Technology | March 2022 | March 2025 | Abandon | 37 | 2 | 0 | No | No |
| 17681208 | WRAPPED RICE | February 2022 | April 2023 | Allow | 13 | 1 | 0 | Yes | No |
| 17666293 | CHOCOLATE COMPOSITIONS CONTAINING ETHYLCELLULOSE | February 2022 | February 2024 | Allow | 24 | 3 | 1 | Yes | No |
| 17665541 | Snack Food Product and Method of Making the Same | February 2022 | March 2025 | Allow | 37 | 4 | 1 | Yes | No |
| 17628841 | EGG-BASED LIQUID MIXTURE WITH LOW CHOLESTEROL CONTENT | January 2022 | November 2024 | Abandon | 34 | 1 | 0 | No | No |
| 17624423 | CEREAL FLAKES | January 2022 | October 2025 | Allow | 45 | 2 | 1 | No | No |
| 17612357 | FOOD COLOURANT | November 2021 | September 2025 | Abandon | 46 | 2 | 1 | No | No |
| 17530304 | PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE | November 2021 | February 2023 | Allow | 14 | 1 | 0 | No | No |
| 17609520 | BINDING SYRUP COMPOSITION COMPRISING ALLULOSE AND LOW SUGAR SYRUPS, PRODUCTS CONTAINING THE SYRUP COMPOSITION AND METHODS OF MAKING | November 2021 | December 2024 | Allow | 37 | 2 | 0 | No | No |
| 17609490 | METHOD OF REMOVING SPORES FROM RAW GOAT MILK, PROCESS FOR PREPARING PURIFIED GOAT MILK, GOAT MILK ACCORDINGLY PRODUCED AND ITS USE AND CHEESE MAKING METHOD | November 2021 | March 2026 | Allow | 52 | 2 | 1 | No | No |
| 17603621 | GARDENIA BLUE PIGMENT AND METHOD FOR PRODUCING THE SAME | October 2021 | January 2025 | Allow | 39 | 2 | 1 | No | No |
| 17603899 | READY TO USE FOOD COMPOSITIONS AND A METHOD OF MAKING THE SAME | October 2021 | September 2025 | Abandon | 48 | 2 | 1 | No | No |
| 17603662 | FUNCTIONAL FOOD COMPOSITIONS AND COSMETIC COMPOSITIONS COMPRISING GALACTO-OLIGOSACCHARIDES, OR GALACTOOLIGOSACCHARIDES AND COLLAGEN TRIPEPTIDE FOR IMPROVING IMMUNE FUNCTIONS AND SKIN CONDITION | October 2021 | March 2026 | Abandon | 53 | 3 | 1 | No | No |
| 17603675 | GARDENIA BLUE PIGMENT AND METHOD FOR PRODUCING THE SAME | October 2021 | January 2025 | Allow | 39 | 2 | 1 | No | No |
| 17603194 | A PROCESS FOR REMOVING GLUCOSE FROM DATES FOR PRODUCING DATES FOR DIET | October 2021 | July 2025 | Abandon | 45 | 2 | 0 | No | No |
| 17601935 | OIL-IN-WATER EMULSIFIED FOOD COMPOSITION WITH HIGH OLEIC OIL | October 2021 | May 2025 | Abandon | 44 | 0 | 1 | No | No |
| 17599217 | SEAFOOD/LIVESTOCK MEAT PRODUCT IMPROVEMENT AGENT AND SEAFOOD/LIVESTOCK MEAT PRODUCT | September 2021 | July 2025 | Allow | 45 | 2 | 0 | Yes | No |
| 17449191 | APPARATUS AND METHOD FOR FORMING A SUBSTITUTE PRODUCT FOR A HOLLOWED-OUT BAGEL | September 2021 | May 2024 | Abandon | 31 | 2 | 1 | Yes | No |
| 17483075 | COLD BREW COFFEE BEVERAGE AND METHOD OF MAKING THE SAME | September 2021 | December 2023 | Abandon | 27 | 2 | 0 | No | No |
| 17483054 | COLD BREW COFFEE BEVERAGE AND METHOD OF MAKING THE SAME | September 2021 | December 2024 | Allow | 38 | 3 | 0 | No | No |
| 17461218 | NON-MEAT FOOD PRODUCTS HAVING APPEARANCE AND TEXTURE OF COOKED MEAT | August 2021 | February 2023 | Allow | 18 | 2 | 0 | No | No |
| 17445236 | PLANT PROTEIN-BASED WHOLE-CUT FRIED CHICKEN NUGGET AND PREPARATION METHOD THEREOF | August 2021 | December 2023 | Abandon | 27 | 1 | 1 | No | No |
| 17310557 | FOOD OR BEVERAGE FOR BABIES AND INFANTS, METHOD FOR IMPROVING INTESTINAL ENVIRONMENT OF BABY OR INFANT, AND METHOD FOR ENHANCING IMMUNITY OF BABY OR INFANT | August 2021 | June 2025 | Abandon | 46 | 2 | 0 | No | No |
| 17430233 | Shaped, Ready-to-Cook or Ready-to-Eat Egg Product Having Low Amounts of Binder Additive | August 2021 | March 2026 | Allow | 55 | 4 | 0 | No | No |
| 17398523 | METHOD FOR PREPARING A CANDIED POPCORN | August 2021 | November 2023 | Allow | 27 | 1 | 0 | No | No |
| 17393222 | METHODS OF COVERING FROZEN FOOD PRODUCTS IN CHOCOLATE | August 2021 | March 2026 | Allow | 55 | 2 | 1 | Yes | No |
| 17377067 | METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF | July 2021 | September 2023 | Allow | 26 | 1 | 0 | No | No |
| 17356847 | METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS | June 2021 | August 2025 | Abandon | 49 | 1 | 1 | No | No |
| 17340711 | METHODS OF PROCESSING PEANUT BUTTER COVERED FROZEN FOOD PRODUCTS | June 2021 | May 2025 | Abandon | 47 | 1 | 1 | No | No |
| 17315864 | METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF | May 2021 | August 2022 | Allow | 15 | 2 | 0 | Yes | No |
| 17243042 | PROCESSES FOR MAKING THIN SNACK FOODS HAVING PRETZEL-LIKE CHARACTERISTICS | April 2021 | December 2023 | Abandon | 32 | 1 | 1 | No | No |
| 17301995 | PROCESS TO PREPARE A LOW-SODIUM SALT PRODUCT, PRODUCT OBTAINABLE THEREBY AND THE USE THEREOF | April 2021 | April 2023 | Abandon | 23 | 1 | 0 | No | No |
| 17220179 | NON-MEAT FOOD PRODUCTS HAVING APPEARANCE AND TEXTURE OF COOKED MEAT | April 2021 | August 2021 | Allow | 4 | 1 | 0 | No | No |
| 17186138 | COOKED RICE PRODUCING METHOD, LIQUID SEASONING, AND METHOD FOR SUPPRESSING OCCURRENCE OF UNDERCOOKED PORTION FORMATIONS IN COOKED RICE | February 2021 | July 2023 | Abandon | 28 | 1 | 0 | No | No |
| 17179759 | PRODUCTION PROCESS OF NIXTAMALIZED MAIZE FLOUR, NIXTAMALIZING THE MAIZE FRACTIONS TOGETHER WITHOUT PRODUCING NEJAYOTE | February 2021 | September 2024 | Abandon | 43 | 0 | 1 | No | No |
| 17171176 | PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT | February 2021 | August 2023 | Abandon | 30 | 1 | 1 | No | No |
| 17248496 | METHOD OF MANUFACTURING CHEESECAKE SANDWICHES | January 2021 | August 2024 | Abandon | 42 | 1 | 0 | No | No |
| 17132390 | FROZEN GYOZA AND METHOD FOR PRODUCING SAME | December 2020 | December 2024 | Abandon | 48 | 3 | 0 | No | No |
| 17125628 | Pelletized Colorants Comprising A Pigment-Protein Complex And Food Products Including The Same | December 2020 | January 2023 | Allow | 25 | 1 | 0 | No | No |
| 15734094 | USE OF PEPTIDYLARGININE DEIMINASE TO OBTAIN IMPROVED SWEET PROTEIN | December 2020 | June 2024 | Allow | 43 | 2 | 0 | No | No |
| 17054877 | EGG SUBSTITUTE MIXTURE | November 2020 | July 2024 | Abandon | 44 | 2 | 0 | No | No |
| 17052750 | PEDIATRIC NUTRITIONAL COMPOSITIONS AND METHODS FOR INFANTS DELIVERED BY C-SECTION | November 2020 | April 2025 | Abandon | 53 | 3 | 0 | No | No |
| 17052289 | FIBRE-BASED COMPOSITION AND USE THEREOF FOR THE PREPARATION OF FOOD PRODUCTS | November 2020 | October 2024 | Allow | 47 | 1 | 1 | No | No |
| 17049616 | Baking Ingredients Suitable for Fat Replacement | October 2020 | October 2024 | Allow | 48 | 2 | 1 | Yes | No |
| 17049303 | PALATINOSE SYRUP HAVING INHIBITED CRYSTALIZATION AND HAVING ABILITY TO SUPPRESS BLOOD SUGAR LEVEL INCREASE | October 2020 | June 2025 | Abandon | 56 | 2 | 1 | No | No |
| 17047555 | Shelf Stable Confection | October 2020 | October 2024 | Allow | 48 | 2 | 1 | Yes | No |
| 17043863 | An Astaxanthin-Containing Condiment and a Preparation Method Therefor | September 2020 | March 2024 | Allow | 42 | 1 | 1 | No | No |
| 17038130 | DEVICE AND METHOD FOR PROCESSING GLUTEN PRODUCTS | September 2020 | June 2021 | Allow | 8 | 1 | 1 | No | No |
| 17042995 | FREEZE-DRIED FOOD PRODUCTS AND PROCESS OF PREPARING SAME | September 2020 | September 2023 | Abandon | 35 | 0 | 1 | No | No |
| 17030958 | PRETZEL FOOD PRODUCT WITH REDUCED GLUTEN INTERCONNECTION | September 2020 | April 2024 | Abandon | 43 | 3 | 0 | Yes | No |
| 17040010 | PROCESS FOR THE PREPARATION OF THERMALLY INHIBITED STARCH AND/OR THERMALLY INHIBITED FLOUR | September 2020 | January 2025 | Abandon | 52 | 2 | 1 | No | No |
| 16996227 | CRISPS AND SYRUP MADE FROM LOW BITTER CHICORY PRODUCTS | August 2020 | September 2023 | Abandon | 37 | 0 | 1 | No | No |
| 16988603 | FOOD BAR, AND A METHOD OF MAKING THE FOOD BAR | August 2020 | July 2022 | Allow | 23 | 4 | 1 | Yes | No |
| 16967661 | NATAMYCIN FOR THE PRESERVATION OF A BAKED PRODUCT | August 2020 | December 2023 | Abandon | 41 | 1 | 1 | No | No |
| 16966305 | Amorphous Sugar Composition | July 2020 | September 2024 | Abandon | 50 | 4 | 0 | No | No |
| 16930604 | Edible Pet Chew with Thermo-processed Shell and Cold-formed Filling | July 2020 | March 2023 | Allow | 32 | 0 | 0 | Yes | No |
| 16927865 | METHODS AND SYSTEMS FOR PRODUCTION OF REDUCED FAT CONTINUOUS CONFECTIONS CONTAINING INSOLUBLE DIETARY FIBERS | July 2020 | March 2026 | Abandon | 60 | 4 | 1 | No | Yes |
| 16925651 | PHYSICALLY STABLE LIQUEFIED CHEESE COMPOSITION AND PROCESS FOR MAKING IT | July 2020 | April 2024 | Abandon | 45 | 5 | 0 | No | Yes |
| 16923281 | Dairy Salt, Methods for its Production and Food Products Containing It | July 2020 | December 2021 | Allow | 17 | 2 | 1 | No | No |
| 15929692 | Kayla's Delicious Pies | July 2020 | March 2024 | Abandon | 46 | 3 | 0 | Yes | No |
| 16900933 | EXTRUDED READY TO CONSUME FOOD PRODUCT | June 2020 | December 2024 | Abandon | 54 | 5 | 0 | No | No |
This analysis examines appeal outcomes and the strategic value of filing appeals for examiner LEBLANC, KATHERINE DEGUIRE.
With a 23.2% reversal rate, the PTAB affirms the examiner's rejections in the vast majority of cases. This reversal rate is below the USPTO average, indicating that appeals face more challenges here than typical.
Filing a Notice of Appeal can sometimes lead to allowance even before the appeal is fully briefed or decided by the PTAB. This occurs when the examiner or their supervisor reconsiders the rejection during the mandatory appeal conference (MPEP § 1207.01) after the appeal is filed.
In this dataset, 13.6% of applications that filed an appeal were subsequently allowed. This appeal filing benefit rate is in the bottom 25% across the USPTO, indicating that filing appeals is less effective here than in most other areas.
⚠ Appeals to PTAB face challenges. Ensure your case has strong merit before committing to full Board review.
⚠ Filing a Notice of Appeal shows limited benefit. Consider other strategies like interviews or amendments before appealing.
Examiner LEBLANC, KATHERINE DEGUIRE works in Art Unit 1791 and has examined 498 patent applications in our dataset. With an allowance rate of 32.7%, this examiner allows applications at a lower rate than most examiners at the USPTO. Applications typically reach final disposition in approximately 43 months.
Examiner LEBLANC, KATHERINE DEGUIRE's allowance rate of 32.7% places them in the 5% percentile among all USPTO examiners. This examiner is less likely to allow applications than most examiners at the USPTO.
On average, applications examined by LEBLANC, KATHERINE DEGUIRE receive 3.26 office actions before reaching final disposition. This places the examiner in the 91% percentile for office actions issued. This examiner issues more office actions than most examiners, which may indicate thorough examination or difficulty in reaching agreement with applicants.
The median time to disposition (half-life) for applications examined by LEBLANC, KATHERINE DEGUIRE is 43 months. This places the examiner in the 16% percentile for prosecution speed. Applications take longer to reach final disposition with this examiner compared to most others.
Conducting an examiner interview provides a +32.7% benefit to allowance rate for applications examined by LEBLANC, KATHERINE DEGUIRE. This interview benefit is in the 81% percentile among all examiners. Recommendation: Interviews are highly effective with this examiner and should be strongly considered as a prosecution strategy. Per MPEP § 713.10, interviews are available at any time before the Notice of Allowance is mailed or jurisdiction transfers to the PTAB.
When applicants file an RCE with this examiner, 9.5% of applications are subsequently allowed. This success rate is in the 5% percentile among all examiners. Strategic Insight: RCEs show lower effectiveness with this examiner compared to others. Consider whether a continuation application might be more strategic, especially if you need to add new matter or significantly broaden claims.
This examiner enters after-final amendments leading to allowance in 19.6% of cases where such amendments are filed. This entry rate is in the 23% percentile among all examiners. Strategic Recommendation: This examiner rarely enters after-final amendments compared to other examiners. You should generally plan to file an RCE or appeal rather than relying on after-final amendment entry. Per MPEP § 714.12, primary examiners have discretion in entering after-final amendments, and this examiner exercises that discretion conservatively.
When applicants request a pre-appeal conference (PAC) with this examiner, 33.3% result in withdrawal of the rejection or reopening of prosecution. This success rate is in the 33% percentile among all examiners. Note: Pre-appeal conferences show below-average success with this examiner. Consider whether your arguments are strong enough to warrant a PAC request.
This examiner withdraws rejections or reopens prosecution in 37.8% of appeals filed. This is in the 6% percentile among all examiners. Of these withdrawals, 29.4% occur early in the appeal process (after Notice of Appeal but before Appeal Brief). Strategic Insight: This examiner rarely withdraws rejections during the appeal process compared to other examiners. If you file an appeal, be prepared to fully prosecute it to a PTAB decision. Per MPEP § 1207, the examiner will prepare an Examiner's Answer maintaining the rejections.
When applicants file petitions regarding this examiner's actions, 65.8% are granted (fully or in part). This grant rate is in the 71% percentile among all examiners. Strategic Note: Petitions show above-average success regarding this examiner's actions. Petitionable matters include restriction requirements (MPEP § 1002.02(c)(2)) and various procedural issues.
Examiner's Amendments: This examiner makes examiner's amendments in 0.0% of allowed cases (in the 8% percentile). This examiner rarely makes examiner's amendments compared to other examiners. You should expect to make all necessary claim amendments yourself through formal amendment practice.
Quayle Actions: This examiner issues Ex Parte Quayle actions in 4.9% of allowed cases (in the 80% percentile). Per MPEP § 714.14, a Quayle action indicates that all claims are allowable but formal matters remain. This examiner frequently uses Quayle actions compared to other examiners, which is a positive indicator that once substantive issues are resolved, allowance follows quickly.
Based on the statistical analysis of this examiner's prosecution patterns, here are tailored strategic recommendations:
Not Legal Advice: The information provided in this report is for informational purposes only and does not constitute legal advice. You should consult with a qualified patent attorney or agent for advice specific to your situation.
No Guarantees: We do not provide any guarantees as to the accuracy, completeness, or timeliness of the statistics presented above. Patent prosecution statistics are derived from publicly available USPTO data and are subject to data quality limitations, processing errors, and changes in USPTO practices over time.
Limitation of Liability: Under no circumstances will IronCrow AI be liable for any outcome, decision, or action resulting from your reliance on the statistics, analysis, or recommendations presented in this report. Past prosecution patterns do not guarantee future results.
Use at Your Own Risk: While we strive to provide accurate and useful prosecution statistics, you should independently verify any information that is material to your prosecution strategy and use your professional judgment in all patent prosecution matters.