Patent Insights: Fat Reduction in Food Products
$2,995 (Excl.Tax)
Description
Taste and health are important attributes for consumers. Recent patent innovations aim to reduce the fat content of food without compromising its sensory profile.
Neha Srivastava, Senior Patent Analyst – Food & Drink and Beauty & Personal Care
Table of Contents
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WHAT CONSUMERS WANT AND WHY
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PRODUCT INNOVATION TRENDS
- Graph 1: % of dairy category launches with a low/no/reduced fat claim, 2018-23
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THE PATENT LANDSCAPE
- Graph 2: patents related to low- or no-fat food and drink products, published each year, 2013-23
- Graph 3: top 10 organisations with granted patent families for low- or no-fat food and drink products, 2023
- Focus on healthy and natural fat substitutes
- Technologies to reduce fat in food and drinks
- Enhance the sensory attributes of fat-reduced food
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KEY TAKEAWAYS
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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: This is a sample report. All of the figures, graphs, and tables have been redacted. Our reports are available to download in PDF and PPT formats.
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