“Japanese Firms Expand Presence in Alternative Protein Market through Innovation and Patents”
Japanese Companies Leading in Alternative Protein Patents
Japanese companies are making significant strides in the alternative protein market, with three firms—Fuji Oil, Amano Enzyme, and Nissin Foods Holdings—ranking in the top 20 list of worldwide organizations filing patents related to technologies and methods to produce alternatives to animal products. This information comes from a report analyzed by Nikkei Asia and the Tokyo-based research firm Patent Result, which scored each patent based on its value.
What are these patents for?
These patents cover a range of innovative methods and technologies designed to create plant-based alternatives to traditional animal products. From plant-based cheese to soy and wheat-based meat alternatives, these companies are pushing the boundaries of what is possible in the alternative protein market.
Fuji Oil
Fuji Oil, a soy-protein innovator, holds patents for making plant-based butter and cheese. The company uses a patented Ultra Soy Separation process to create these products, which eliminates the typical beany flavor while retaining a natural taste. Fuji Oil’s plant-based cheeses are popular in bakery products and food service applications in Japan and Southeast Asia.
Amano Enzyme
Amano Enzyme, a major supplier of specialty enzymes, has applied for a patent to treat plant proteins for milk alternatives with enzymes. This process makes the plant proteins creamier, smoother, and sweeter. The company also offers enzyme solutions for plant-based cheese, yogurt, and meat.
Nissin Foods
Nissin Foods Holding, the instant ramen giant, holds patents in soy and wheat-based meat alternatives. The company has acquired hundreds of patents in Japan and overseas to create its range of products, which are designed to be delicious, healthy, and environmentally friendly.
Patents outside of Japan
Outside of Japan, Swiss food giant Nestlé tops the organization’s ranking. The company holds a patent to create a plant-based protein that resembles the appearance and texture of meat. Meanwhile, Jiangnan University, the highest-ranked Chinese institution, owns a patent for using amino acids to enhance the meat-like taste of plant-based protein.
According to Nikkei Asia, the US leads the world in alternative protein patents, followed by Japan, Switzerland, and China. This highlights the global nature of the alternative protein market and the importance of innovation in this rapidly growing field.
These patents represent a significant investment in the future of food. As more consumers seek out plant-based alternatives for health, environmental, and animal welfare reasons, companies that hold patents in this area are well-positioned to meet this growing demand.
By embracing innovation and investing in research and development, these companies are not only expanding their foothold in the alternative protein market but also contributing to a more sustainable and humane food system.