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Patent Insights: Bread and Bakery Products
2026-05-31T08:01:06+00:00
REPC4CE0FF8_1522_499E_8E0F_F81522A99E8A
2195
193802
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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 &…
Global
Bread, Bakery and Cakes
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Patent Insights: Bread and Bakery Products

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
  1. WHAT CONSUMERS WANT AND WHY

    • Health and sustainability are shaping consumer expectations for bakery products
  2. 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
  3. 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
  4. KEY TAKEAWAYS

    • Key takeaways
  5. APPENDIX

    • Research methodology
    • Key patent examples for bakery products and ingredients used in bakery products
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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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