Patent Insights: Fermented Ingredients in Food and Drink
£ 2,195 (Excl.Tax)
Report Summary
Fermented ingredients help enhance the nutritional and sensory profile of food and drinks, taking the clean label trend in a new direction.
Neha Srivastava, Patent Analyst – Food & Drink / Beauty & Personal Care
Table of Contents
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WHAT CONSUMERS WANT AND WHY
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PRODUCT INNOVATION TRENDS
- [Graph] Global: share of drink launches* which mentions "ferment" on packaging featuring selected functional health claims, May 2016-Apr 2021
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THE PATENT LANDSCAPE
- [Graph] Global: patents related to fermented food & ingredients*, published each year, Jan 2011-Mar 2021
- [Graph] Global: top 10 organisations with active patent families describing fermented ingredients & finished foods prepared using fermented ingredients*, April 2021
- Boosting gut health and immunity
- Tackling metabolic diseases via fermented food
- Improve sensory qualities and shelf life
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THE IMPLICATION
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APPENDIX
About the report
This report will give you early indications of market movements by using patent analysis as a predictor of emerging ingredients and technology trends, innovations and applications. Built on a combination of Ciper’s powerful artificial intelligence and machine learning capabilities and Mintel’s expertise in market intelligence, this report will identify untapped opportunities and help you understand:
The Consumer
What They Want. Why They Want It.
The Innovations
New Ideas. New Products. New Potential.
The Trends
What’s Shaping Demand – Today And Tomorrow.
The Opportunities
Where The White Space Is. How To Make It Yours.
Below is a sample report, understand what you are buying.
Please Note: All of the figures, graphs, and tables in this sample report have been redacted.
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