European alternative protein patents surge amid innovation boom

EUROPE – A report by the Good Food Institute (GFI) has highlighted a significant rise in European alternative protein patents over the past decade, driven by innovation in plant-based and cultivated meat technologies. 

According to the report, the number of patents published by European alternative protein innovators has surged by 960% since 2015, with a total of 5,000 patents recorded. 

The publication rate has grown at an average of 32% annually, underscoring the rapid expansion of the animal-free food industry.  

Despite this growth, the report notes that patent activity is concentrated in a few countries, with Switzerland, the Netherlands, Germany, France, and the UK accounting for 72% of all patent families. 

Switzerland leads in patent filings, with 1,232 patents published since 2015. Germany, on the other hand, has the highest number of individual assignees, totaling 82. 

While established food industry players dominate plant-based patent filings, start-ups are leading in cultivated meat patents. 

The two companies with the highest number of patents have also been the first to submit regulatory dossiers to the European Food Safety Authority.  

David Hunt, research support manager at GFI, emphasizes the need for broader participation in alternative protein innovation, stating, “Up until now, the scale of Europe’s alternative protein patent landscape had never been explored.” 

“Our research aims to present a thorough overview, help innovators understand how they can best contribute to the development of this field, and provide recommendations for businesses, public research organizations, and funding bodies.”

He highlights that the dominance of Western and Northern European countries aligns with wider research and innovation trends, while Southern and Eastern Europe remain in emerging stages of development.  

The report identifies key gaps that need to be addressed to ensure the successful commercialization of alternative proteins. 

It warns that some countries risk falling behind if they do not embrace emerging technologies and invest in research and innovation. 

Mechanisms such as the European Regional Development Fund could support research initiatives in less developed regions, allowing them to establish thriving alternative protein ecosystems. 

Hunt stresses that governments and funding institutions should enhance collaboration between public research organizations and private companies to foster open-access innovation.

 “This would deliver open access innovation that will benefit the entire field and help bring findings to market more quickly,” he explains.  

The study further highlights the importance of developing new technologies to improve the quality, affordability, and consumer appeal of plant-based foods. 

It points to the need for more research into underutilized crops, which could provide novel plant-based ingredients with better nutritional and functional properties. 

The use of precision fermentation to mimic animal fat properties is also seen as crucial for creating next-generation plant-based products with improved taste and texture.  

Additionally, the report underscores the need to expand research beyond plant-based meat and dairy, particularly in seafood alternatives, where innovation has been comparatively slower.

Meat products currently dominate the patent landscape, accounting for 41% of patent families, while only 1% focus on fish and seafood.  

The surge in patent activity coincides with an increase in academic research and funding in the alternative protein sector. 

A quarter of all European studies related to alternative proteins were published in 2023, with newly announced research hubs expected to drive further advancements. 

Hunt concludes, “Patent applications have so far been dominated by the more mature field of plant-based meat, dwarfing the number of patents related to cultivated meat, which still remains in its infancy.”

“There is a clear need for more targeted R&I funding to enable cultivated meat to catch up in order for Europe to benefit from its huge economic and food security potential.”

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