Beyond Meat has patented a meat-like food product with properties similar to animal meat, suitable as a substitute. The product contains specific ingredients like meat structured protein, agent release system, and binding agent. The agent release system includes water-in-oil emulsion with various coloring, color enhancer, and stabilizer agents. GlobalData’s report on Beyond Meat gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Beyond Meat, Texturized vegetable proteins was a key innovation area identified from patents. Beyond Meat's grant share as of February 2024 was 25%. Grant share is based on the ratio of number of grants to total number of patents.
Patent granted for meat-like food product with agent release system
A recently granted patent (Publication Number: US11849741B2) discloses a novel meat-like food product that includes a meat structured protein product, an agent release system triggered at a cooking temperature of at least 75°C, and a binding agent to hold the components together. The agent release system, distributed in the product, consists of a water-in-oil emulsion containing various coloring agents, color enhancers, and stabilizers. The emulsion also includes taste and aroma agents, further enhancing the sensory experience of the product. The patent details the composition of the meat structured protein product, the distribution of the agent release system, and the specific ingredients used in the emulsion, providing a comprehensive guide for creating this innovative food product.
Moreover, the patent outlines various embodiments and variations of the meat-like food product, including different percentages of protein, lipid, carbohydrate, and other nutrients, as well as the use of specific binding agents like starch or methyl cellulose. The patent also covers the inclusion of antioxidants, shelf-life extending agents, vitamins, minerals, and essential nutrients in the product. Additionally, the patent describes the use of specific emulsifiers, gelling agents, and wax molecules in the water-in-oil emulsion to achieve desired texture and stability. By detailing the composition, distribution, and properties of the agent release system and the emulsion, the patent provides a comprehensive framework for producing a meat-like food product that closely mimics the sensory attributes of real meat while offering flexibility in formulation and customization.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
