The number of alternative protein patents is skyrocketing

This article is available for reading in Trade magazin 2025/6-7.

The number of patents published by European organisations exceeds 5,000, representing an average annual increase of 32%. Innovation work is dominated by research into plant-based foods, as nearly 4,000 patents have been published in this field since 2015, accounting for 74% of all patents. Five countries – Switzerland, the Netherlands, Germany, France, and the United Kingdom – are responsible for 72% of all patent “families” – patent documents relating to the same invention, but filed in different countries or regions. Switzerland leads the way in patents related to alternative proteins, while the segment is still in its infancy in Southern and Eastern Europe.

Innovations keep coming

Dr David Hunt, research support manager at GFI Europe told in an interview with Food Ingredients First: in order to reduce the gap, it would be worthwhile to use mechanisms such as the European Regional Development Fund to encourage R&I activities in less developed regions. The report emphasises that modern technologies that improve quality, increase consumer appeal and cut costs are essential for the competitiveness of plant-based foods. Underutilised crops such as mung beans, fava beans and chickpeas could represent new areas for innovation, while also enabling the manufacturing of healthier, more sustainable products. Technological advances in protein fractionation and functionalisation can make production more energy-efficient and simpler.