Recent bakery patents focus on improving the sensory appeal of high-protein products; gut health benefits; and upcycled ingredients for nutrition and sustainability
Neha Srivastava, Senior Patent Analyst – Food & Drink and Beauty & Personal Care
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- What you need to know
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WHAT CONSUMERS WANT AND WHY
- Health and sustainability are shaping consumer expectations for bakery products
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PRODUCT INNOVATION TRENDS
- Bakery is under-leveraged as a platform for health- and nutrition-driven innovation
- Graph 1: % of bakery launches with selected health and nutrition claims, 2021-26
- High-protein, gut-healthy and sustainable launches could shape bakery’s future
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THE PATENT LANDSCAPE
- Rising patent activity in the bakery sector highlights a competitive market shaped by consumer demand and technological innovation
- Graph 2: patents related to bakery products or ingredients* used in bakery products, 2016-26
- Japan leads in granted patents for bakery products and ingredients
- Ingredient manufacturers dominate bakery innovations, with the exception of Mondelēz and Nestlé
- Graph 3: top 10 organisations with granted patents related to bakery products or ingredients used in bakery products, 2026
- Create better tasting, high-protein baked goods
- Flaxseed flour, fibre and sweeteners help enhance the sensory profile of high-protein baked products
- Innovators explore dual protein systems and plant-based gel components to enhance the sensory profile of high-protein baked goods
- Enzyme-treated tea leaves and post-bake protein fillers enhance protein content while preserving taste and texture
- Bakery innovations may soon feature ingredients that manage appetite by promoting GLP-1 release to increase satiety
- Embed gut health benefits into bakery products
- Fruit and vegetable mixes and probiotics support gut health in bakery launches
- Bakery innovators use probiotic-enriched fillings and dual-source fibre blends for gut health
- Ingredients like resistant maltodextrin, bellflower syrup and vinegar deliver texture and health benefits
- Ingredients that cater to digestive sensitivities without sacrificing taste could pave the way for new trends
- Explore sustainability in bread and bakery
- Upcycled ingredients reduce food waste while boosting nutrition
- Food and agroindustry by-products enhance the sensory profile and shelf life of baked goods
- Upcycled ingredients like distillers’ grains and avocado seeds enhance the nutritional profile of baked goods
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KEY TAKEAWAYS
- Key takeaways
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APPENDIX
- Research methodology
- Key patent examples for bakery products and ingredients used in bakery products
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