Alternative proteins: patents and segment evolutions

In the alternative proteins sector, a patent is considered one of the most important assets a company can have as it allows them to protect any new products and processes for the food industry, and consequently speed up their distribution. The highest number of patent applications for alternative protein sources is currently held by China (around 23% of the total of all patents), followed by the United States, Japan, France, and South Korea (Mintel, Patent Insight: alternative proteins for the future, 2023).

Government incentives for filing patents plus the possibility to register utility models (a type of intellectual property that covers not only new products but not the actual invention, is easier to propose and has a shorter duration), are all factors that have made it easier to file patents at national level. Social factors in recent years have likewise contributed to the filing of numerous patents. Following the African swine flu epidemic between 2018 and 2019 and then the COVID-19 epidemic, there was a surge in interest for more plant-based, healthier diets, with a consequent rise in innovations in the field of alternative protein sources.

Despite the large number of patents filed on alternative technologies and products to traditional proteins, it is worth noting that only a handful were filed by companies based in China, according to the article published by Nutrition Investor. This may mean that many of the patents filed are owned by foreign companies, by individual inventors, or by small companies. It is also worth noting that most of the patents filed are of the utility model type, and therefore easier to file. Despite the high number of patents filed at national level, the number of Chinese patents filed internationally is still low. In this respect, the United States has the highest number of patents filed and granted abroad. (Economic Research, What Does China’s Rise in Patents Mean? A Look at Quality vs. Quantity, 2018)

Beyond soya: the surge of new proteins in recent patents

Although most patents are related to the use of soya as an alternative protein (around 38% of the total, according to Mintel), other protein sources are starting to appear in patents, which is a sign of interest from the market and a strong need for innovation, in both ingredients and finished products. These ‘new protein sources‘ include peas, which are now widely used as a protein in place of soya, as well as chickpeas, cereals, legumes, and potatoes. Other, more exotic sources are also creeping their way into patents, such as alternative hemp-based proteins, fungi, insects, and algae. Patents can vary in type, ranging from whole new products and processes to substantial improvements of individual aspects of existing products and processes. Some of the recurring themes in the field of alternative proteins include the improvement of PDCAAS and the biological value of proteins, as well as the improvement of bioavailability and digestibility. 

Future evolution from the sector: what consumers want

Ongoing work to improve and discover alternative protein ingredients stems from the growing demand of consumers, who are well aware of just how important nutrition is for their health, as well as issues of sustainability, ethics and animal welfare. The most popular plant-based protein sources among consumers include well-known and familiar products such as various legumes and cereals. More innovative products containing algae and fungi are also stirring up a lot of interest among consumers (Mintel, US sources of protein consumers prefer in plant-based proteins, 2022). Consumers want to consume more vegetables, but are not willing to give up the taste of animal products and want to ensure that they are still available. This is still especially true for meat alternatives, in which case consumers want to have the same ‘experience’ as they would for eating meat, but from a plant-based product. The main objective is still to develop ingredients and products that are on a par with traditional proteins and products, with regard to their organoleptic aspects (taste, consistency, consumer acceptability) as well as their nutritional and protein value.