Global overview
An aggressive area for patent filing
In recent years, there has been a significant shift towards innovative solutions aimed at providing alternative proteins to replace traditional animal products such as meat, seafood, eggs and dairy. A growing number of startups are focused on developing new technologies for alternative protein sources, reflecting a growing interest in sustainable food options. This trend is further highlighted by the increasing amount of venture capital being invested in the industry, with the successful IPO (Initial Public Offering) of Beyond Meat in 2019 acting as a catalyst for further investment. Notably, high-profile investors like Leonardo DiCaprio, Ashton Kutcher, and the Twitter co-founders Biz Stone and Evan Williams have shown support for this movement through private funding. The influx of funding has led many FoodTech startups to achieve unicorn status, with a significant portion of these companies specializing in alternative meats, as well as egg-free and dairy-free products.
Analysis of 10,173 international patent families indicates a dual dynamic of patent filing related to the Alternative nutrient sources for human food field. First a CAGR calculation from 2014 to 2019 show a flat dynamic (+0.4%). Then CAGR grows up to +7.2% from 2019 to 2021, highlighting a clear gain in interest for the field starting from 2020 (Figure 2.22).
The global filing trend for the Alternative nutrient sources for human food field shows PCT (WIPO) filing as the most popular choice, with 7,812 international patent families. The United States follows closely with 7,161 international patent families, and Europe (EPO filing) comes in third with 5,982 international patent families. Asia is also a significant contributor, with China leading with 4,868 international patent families, followed by Japan with 4,456 international patent families, the Republic of Korea with 2,461 international patent families, and India with 2,339 international patent families. Oceania and Latin America and the Caribbean are not far behind, with Australia holding 3,393 international patent families and Brazil with 2,901 international patent families. It is worth noting that non-international patent families were not included in this analysis, which could potentially impact the overall influence of Asian jurisdictions in the patent filing landscape (Figure 5.1).
Inventive regions
North America as the frontrunner in patent filing with growing investments in Asia and Europe
According to Figure 5.2, the United States is the global leader in R&D for alternative nutrient sources, holding a total of 3,809 international patent families. Following behind is Japan with 1,252 international patent families, and EPO with 1,216 international patent families. Both Asia and Europe are experiencing substantial growth in this sector, with CAGR between 2017 and 2021 exceeding 10% for several countries. Specifically, Germany has shown an impressive growth rate of 20.6%, while the EPO has also a CAGR of 14.2% from 2017 to 2021. China and Japan have also demonstrated strong growth rates of 11.3% and 11.0% respectively.
Sustainable protein consumption is a major concern worldwide leading to continuous investments in the development of alternative protein sources, as per the following examples:
Türkiye
Türkiye promotes R&D activities on alternative production methods, such as making use of fatty acids by producing microalgae from seaweed, obtaining animal protein from resources of animal origin with low economic value.
Canada
In 2021, AAFC (Agriculture and Agri-food Canada) announced CA$4.3 million to support Canada’s pulses and special crops farmers to meet growing global consumer demand for sustainable, high-quality plant-based proteins. By increasing the market for Canadian-made pulse products, these investments encourage more farmers to add the nitrogen-fixing crops into their rotations, thereby increasing residual nitrogen in the soil and reducing the need for synthetic nitrogen fertilizers for subsequent annual grain crops.
Dominican Republic
In the Dominican Republic, there is a need to make changes in the food culture of the population in general
It is important to adapt the change in food culture to the characteristics of the different population groups, and focus on the most vulnerable groups: rural population, women, youth and children, etc. In this sense, the Dominican Republic suggests creating contents culturally adapted to each population group to achieve an effective behavior change.
European Union
For the European Union, caught fish, farmed fish and seafood are a source of high quality and affordable protein with a relatively low carbon footprint.
The Common Fisheries Policy is bearing positive results and commits to step up efforts to bring fish stocks to sustainable levels. As announced in the Biodiversity Strategy, in February 2023, the European Commission has presented an Action Plan to conserve fisheries resources and protect marine ecosystems. This Action Plan will contribute to the production of sustainably managed and harvested fish of high quality and affordable protein.
Horizon Europe is the European multi-annual framework program for R&I (2021–2027), via which a diversity of actors, disciplines, sectors and locations are being supported to gain knowledge and develop impact driven innovation relevant to agriculture and food, like nature-based and agroecological approaches, alternative proteins and digitalization.
Top players
Unlike startups, main players’ portfolios are broadened to insect, algae and plant-based proteins
In 2021, the global meat market was valued at USD 1.33 trillion, making it an attractive target for those looking to capture market share through innovative technologies. On the other hand, the global markets for alternative dairy and vegan meat products were valued at USD 19.66 billion and USD 5.6 billion, respectively, with projected annual growth rates of 13.3% and 15% over the next six years.
Among the top 30 applicants for international patent families in the field of Sustainable Nutrient Sources, corporate applicants hold 18 positions. In contrast, only two positions are held by universities and research institutions: the Commonwealth Scientific & Industrial Research Organization (CSIRO) of Australia and Jiangnan University of China (Figure 5.3).
Pioneer Hi-Bred International ranks first, with 373 international patent families. Pioneer Hi-Bred International has a diverse and innovative patent portfolio in the field of Alternative nutrient sources for human food. The company has developed a range of novel technologies and products that aim to provide sustainable and nutritious alternatives to traditional food sources, including novel plant breeding techniques for enhancing the nutritional content of crops, such as biofortification of staple crops with essential vitamins and minerals; and biotechnological methods for producing alternative protein sources, such as plant-based proteins and cultured meat.
Nestlé ranks second, with 350 international patent families. Nestlé's patent portfolio for alternative nutrient sources including patents related to plant-based proteins, insect-based proteins, algae-based ingredients and other alternative nutrient sources. These patents may cover various aspects of the production, processing and formulation of these alternative nutrient sources, as well as their applications in food products. For example, Nestlé may have patents related to the extraction and purification of proteins from plants or insects, the development of new food products incorporating these ingredients, and the use of algae-based ingredients in functional foods and beverages.
DSM-Firmenich (Switzerland/Netherlands), and BASF (Germany) show similar patent portfolios in the field of alternative nutrient sources, which include:
patented formulations of nutrient-rich products derived from alternative sources, such as algae-based omega-3 supplements, insect protein bars and plant-based protein powders
patented processes for the extraction and purification of nutrients from alternative sources such as algae, insects and plant-based proteins, ensuring the preservation of nutrient quality and bioavailability
patents covering the development of novel biotechnologies for the production of alternative nutrient sources, such as genetically engineered microorganisms for the production of vitamins and amino acids.
These technologies enable the scalable and cost-effective production of essential nutrients, making them more accessible to a wider range of industries.
Bayer's portfolio relates to the development of plant-based proteins, such as those derived from soy, peas or other legumes, as well as patents related to the extraction and processing of algae-based nutrients, insect proteins and other unconventional sources of nutrients.
Some of the key patents in International Flavors and Fragrances’ (IFF) portfolio include formulations for enhancing the taste and aroma of plant-based proteins, methods for improving the texture and mouthfeel of cultured meat, and technologies for extracting and stabilizing flavors from algae and insects. Additionally, IFF's patent portfolio includes inventions related to the use of natural and sustainable ingredients in food products, such as plant-based emulsifiers, coloring agents derived from fruits and vegetables, and flavor enhancers sourced from seaweed and mushrooms. These patents demonstrate IFF's dedication to creating delicious and healthy food products that are in line with consumer preferences for clean label and environmentally friendly ingredients.
In addition to complementary solutions for algae-, insect- and plant-based proteins, Sinochem's developed sustainable packaging material made from biodegradable plant-based polymers, to reduce the environmental impact of food packaging.
Kotobuki also developed novel processes for producing food-grade proteins from algae and insects, as well as methods of fermenting certain types of grains or legumes to enhance their nutritional content and digestibility, making them suitable for inclusion in human diets, and for brewery products. Kotobuki is also involved in the development of a new type of packaging material that extends the shelf life of alternative nutrient sources, reducing food waste and ensuring products remain fresh and nutritious for longer periods.
Cargill's developed an extensive expertise in pea and algae-based proteins, to be used as meat and dairy product substitutes. They also developed alternative sweeteners like stevia or monk fruit extracts. Additionally, Cargill may have patents for technologies related to the extraction and processing of these alternative nutrient sources, as well as patents for formulations and applications in various food products.
Novozymes' patents mostly focus on novel enzymes for fermented and dairy product processing, including a brewing method using fungal or bacterial proteases as well as lactic bacteria for texturizing food products, and enzyme variants with improved milk-clotting properties.
Startups are strategically promoting their meat-alternative products by forming partnerships with fast-food chains and traditional retail stores. For example, Impossible Foods has partnered with White Castle in the US to offer the "Impossible Slider" (a plant burger that cooks, smells and tastes like meat), while Beyond Meat's plant-based burger patties are available in supermarkets such as Kroger, Target and TESCO in the United States and the United Kingdom.
Recognizing the potential of disruptive trends in the industry, traditional meat-processing companies like Tyson Foods and General Mills have begun investing in alternative protein innovations through venture capital funding and the development of their own meat-alternative products. Other companies, such as Perdue Farms, Hormel Foods, and Smithfield, are also entering the market with plant-based products like nuggets and burger patties.
Some companies have chosen to enter the market through acquisitions, with Pinnacle Foods acquiring Gardein in 2014, Maple Leaf Foods purchasing Field Roast Grain Meat Co., and Nestlé acquiring Sweet Earth Foods in 2017.
Emerging technologies: creative food solutions
The food industry is driving innovation in alternative food sources through various technologies, including plant-based products, insect proteins, precision fermentation, biomass fermentation, cell-based meat, and molecular farming
There is a wide range of Alternative nutrient sources for human food and products that startups have come up with. These can be divided into the following six technology groups:
Plant-based alternatives for meat (WO2022/253643, WO2020/205274), seafood (WO2022/136577), egg (WO2021/219967), and dairy (WO2022/148567, WO2018/191629, DE202023107333) products are made from a variety of plant sources such as soy, wheat, peas, beans, duckweed and algae. This cutting-edge technology group has several established products on the market. Innovative plant-based protein alternatives have been at the forefront of technological advancements in the food industry, with a wide range of products already established in the market. However, there has been a noticeable lack of innovation in recent years. These patented inventions include protein extraction processes, protein incorporation in food products and the use of proteins as substitutes for traditional ingredients.
Insect proteins for human consumption (WO2022/250526, WO2022/089836), which are common in other parts of the world, are now gaining popularity in the western world. The European Commission has authorized three insect species for food consumption: the yellow mealworm, the house cricket and the migratory locust. Companies like Ynsect (WO2022/268910, WO2022/207866) are transitioning from producing insect protein for animal feed to human food production.
Precision fermentation (WO2023/141256) uses microorganisms to produce proteins from non-animal sources. Companies like Perfect Day (WO2020/219596, WO2020/061503, WO2021/168343, WO2020/219595) and The EVERY Company (owner of Clara Foods - WO2022/246284, EP3217807, WO2023/192957) are leading the way in producing animal-free milk and egg proteins for food companies.
Biomass fermentation (WO2023/208970, WO2019/122192, WO2013/192391) produces new types of proteins using specific microorganisms, which can be used to create alternative food products. Nature's Fynd offers meatless burger patties and dairy-free cream cheese made with their Fy Protein® derived from fungi. Solein®, a microbial protein produced from air and electricity by Solar Foods (WO2022/229504, WO2022/229503), is currently seeking novel food approval from the European Commission.
Cell-based meat (WO2022/229501, WO2023/275304, WO2023/049750) is grown from single cells taken from animals in bioreactors, eliminating the need for traditional farming practices. Singapore recently approved the commercialization of cell-based chicken from Good Meat (WO2020/252388, US20050010965), a branch of Just.
Molecular farming (WO2004/071467, WO2008/040599, WO2009/108180) involves genetically modified plants used as bioreactors to produce specific proteins, with companies like Moolec Science (WO2024/003668) and Nobell foods (US11685928) developing innovative products in this field such as plant-based bovine protein and cheese made from plant-based casein.
Perfect Day uses precision fermentation technology, where genetically engineered microorganisms ferment a mixture of water, nutrients, and sugar to produce milk proteins (whey protein) that can replace traditional dairy proteins. These microorganisms are equipped with DNA that enables them to produce pure animal proteins. The whey protein produced can replace animal-based dairy proteins in products such as ice cream, bread, cookies, cream and milk, thereby reducing the need for methane-emitting dairy cows.
Since this protein is similar in taste and quality to animal-derived proteins, it can be incorporated into the production processes of various food products without altering their taste or texture or affecting consumer preferences. Therefore, this innovation could have a significant impact.
Perfect Day's patent WO2020/219596 describes recombinant milk proteins with non-native post-translational modifications (PTMs) and their applications in food products. These recombinant milk proteins are produced using genetic engineering techniques and have better solubility, making them more suitable for the production of dairy-like beverages and other food products.
Another patent, WO2020/081789, relates to methods and compositions for producing food products using recombinant components, particularly those produced by recombinant microbial host cells. This patent specifically addresses the elimination or modulation of esterase activity in these cells, ensuring that the esterase activity in the food product is essentially eliminated or modulated compared to corresponding food products. This approach allows the recombinant components to function better during food production while avoiding potential adverse effects caused by esterase activity. The patent also discusses genetic modifications in recombinant microbial host cells to eliminate or modulate esterase activity or expression, optimizing the use of recombinant components in food products.
Through these patents and technologies, Perfect Day not only provides environmentally friendly and sustainable dairy protein alternatives in food products but also addresses issues related to traditional dairy allergies and enhances the solubility and functionality of milk proteins in various applications. These innovations significantly reduce dependence on livestock, lower greenhouse gas emissions and offer consumers healthy and high-quality dairy alternatives.
Deep dive: cell-based meat
Industrial startups are leading innovation in cell-based meat technology, with substantial patent activity in the US, Europe, and Asia
Cell-based meat alternatives is a cutting-edge Food technology that has the power to revolutionize the traditional meat industry. Cell-based meat production has seen a significant increase in patent filings since 2019, with a CAGR of 97% from 2017 to 2021 (Figure 5.4).
It has been shown that among the top ten key players in the field, there is a highest representation of industrial entities over academic ones. Please note that since non-international patent families are not considered in this analysis, the impact of academic institutions may be lower. Leading industrial players include well-known startups such as Upside Foods, Aleph Farms, Mosa Meat and Good Meat (a part of Eat Just), all of whom are strategically targeting major markets in the US, Europe and Asia with their patent coverage.
Additionally, academic players are Chinese universities focusing primarily on protecting their inventions within China. Yissum Research Development, affiliated with Hebrew University of Jerusalem in Israel, stands out for filing broad patent applications across multiple regions.
The industry is rapidly progressing, as evidenced by milestones such as Good Meat's approval to commercialize their cell-based chicken in Singapore and SuperMeat's opening of a cell-based chicken restaurant in Israel.
For Israel, animal protein consumption should be reduced in line with Ministry of Health recommendations to improve human health, increase national food security and decrease the environmental footprint of food production. Israel has the potential to be a world leader in the field of innovative foods such as alternative proteins, having Aleph Farms as a leading company worldwide. The government invests in sustainable healthy food startup companies and objective academic research, for example by the University of Jerusalem, as well as promoting the understanding of what sustainable food systems are, to continue reducing the consumption of animal proteins (meat, eggs, and milk products) (Figure 5.5).
Considering the shift towards protein alternatives, Innovative solutions are designed for industrial-level meat analog production.
The meat analog manufacturing machine consists of several interconnected units, each serving a specific function in the production process. Forefront is a large mixing chamber connected by a conveyor to an extruder forming the base of the meat analogs. Beyond the extruder are cooking stations where the formed meat analogs undergo heat treatment. Adjacent to the cooking stations is a cooling tunnel, where fans blow cool air onto the products, hastening the cooling process. Lastly, automated packaging machines stand ready to receive the cooled meat analogs. These machines deftly seal the products into vacuum-sealed pouches, ensuring their freshness and longevity.
