Recent patents highlight advances in alternative proteins, focusing on biotech-driven production, enhanced sensory qualities, and use of upcycled byproducts.
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
- Consumers prefer familiar, natural protein sources like nuts, oats and grains
- Graph 1: preferred sources of protein in plant-based food & drink, 2025
- Consumer focus is on nutrition and ingredient familiarity in protein alternatives
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PRODUCT INNOVATION TRENDS
- Milk and soy proteins are top in launches with high/added protein claims
- Graph 2: food & drink, vitamin & dietary supplement launches featuring a high/added protein claim, by selected added protein ingredient groups, 2020-25
- Leverage animal-free proteins and foods
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THE PATENT LANDSCAPE
- The recent surge in patent activity linked to alternative proteins highlights consumer interest in ethical proteins
- Graph 3: patents related to protein alternatives, published each year, 2015-25
- China dominates in patent grants for alternative protein innovation
- Fuji Oil Holdings Inc leads in development of innovative alternative protein solutions
- Graph 4: top 10 organisations with granted patents for alternative protein, 2025
- Explore biotech for alternative protein production
- Tap into protein alternatives made with precision fermentation
- Innovation explores technologies that recreate key milk proteins
- Cell-based meat holds promise to revolutionise alternative proteins
- Biomass processing techniques help achieve acceptable flavours and textures
- Focus on sensory attributes and nutrition
- Vegan and plant-based claims have plateaued in launches with high/added protein claims
- Graph 5: food & drink, vitamin & dietary supplement launches featuring a high/added protein claim, by selected claims, 2020-25
- Brands address the sensory and nutritional downfalls of plant proteins
- Innovation enhances the sensory qualities of pea protein
- Boosting creaminess and reducing chalkiness are a focus for plant protein patents
- Patents focus on improving solubility and reducing bitterness
- Enhance the amino acid composition of alternative proteins
- Focus on improving protein digestibility
- Produce upcycled protein alternatives
- Snack launches lead with upcycled ingredient claims
- Graph 6: food & drink, vitamin & dietary supplement launches with an upcycled ingredient claim, by category, 2020-25
- Boost circularity with upcycled proteins
- Wastewater emerges as a source of upcycled protein
- Spent grains hold potential as a nutritious ingredient across food products
- Recent patents reveal methods to convert brewery waste into protein
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KEY TAKEAWAYS
- Key takeaways
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APPENDIX
- Research methodology
- Key patent examples for protein alternatives
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