10
Patent Insights: Innovation in Juice Drinks
2025-10-20T20:01:00+00:00
REP587A7E68_1C34_4523_BA7E_681C34152331
2195
187821
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Report
en_GB
Recent juice drink patents focus on reducing sugar, preserving flavour, extending shelf life and enhancing consumers' health with nutrient fortification. Neha Srivastava, Senior Patent Analyst - Food & Drink and…
Global
Juices and Smoothies
simple

Patent Insights: Innovation in Juice Drinks

Recent juice drink patents focus on reducing sugar, preserving flavour, extending shelf life and enhancing consumers' health with nutrient fortification.

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-driven choices dominate consumers’ juice drink choices
    • Graph 1: reasons consumers plan to buy more packaged juice and/or juice drinks, 2024
    • Consumers value low sugar content, long shelf lives and fortification in juice drinks
  2. PRODUCT INNOVATION TRENDS

    • The prevalence of ‘no added sugar’ and nutrient fortification claims signals a shift towards wellness-driven juice drinks
    • Graph 2: % of juice drink launches featuring selected nutrition claims, 2020-25
    • Brands are using technologies and ingredients to reduce sugar, retain freshness and support health
  3. THE PATENT LANDSCAPE

    • The patent publication trend demonstrates sustained and strong momentum for juice drinks
    • Graph 3: patents related to juice drinks, published each year, 2015-25
    • Asia leads in juice drink patent grants, with China, Japan and South Korea at the forefront
    • Japanese companies dominate juice drink patent innovation
    • Graph 4: top 10 organisations with granted patents for juice drinks, 2025
    • Prioritise sugar reduction in juice drinks
    • Sugars and additive sweeteners are commonplace in nectars and flavoured juice drinks
    • Graph 5: % of juice drink launches with selected sugar and additive sweetener ingredients/groups, 2022-25
    • Brands are turning to fermentation to reduce the natural sugar content of juice
    • Filtration-based processes help to reduce the sugar content of juice
    • Adopt hybrid processing methods for sugar reduction
    • Innovators are redefining juices by harnessing enzymes for sugar reduction
    • Preserve the sensory and nutritional integrity of juices
    • Consider technologies that prolong the shelf life of juice
    • Leverage ultrasound processing to improve the shelf life of juice
    • Non-thermal processing and ingredient blends preserve the sensory and nutritional qualities of juice
    • Recent technologies outperform traditional methods in terms of taste and nutrition, offering strong market potential
    • Deliver juice drinks that offer health benefits
    • Health claims are still relatively niche in juice drinks
    • Graph 6: % of juice drink category launches with health claims, 2020-25
    • Potassium and calcium are used to deliver digestive health claims in juice
    • Recent patents reveal juices designed to moisturise the intestines and promote healthy bowel movements
    • Juices targeting liver and heart health are emerging
    • Research institutes are innovating juice drinks with health benefits
    • Innovators are exploring the potential of juice drinks that help prevent or manage metabolic diseases
    • Enhancing the bioavailability of micronutrients in juices boosts their health benefits
  4. KEY TAKEAWAYS

    • Key takeaways
  5. APPENDIX

    • Research methodology
    • Key patent examples for fruit juices

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