Danone has filed a patent for a process to make fermented beverages with a pH of 5 or lower. The method involves fermenting a mixture of aqueous vegetal base, yeast, and bacteria, then removing some yeast and bacteria to ensure a minimum concentration in the final product. GlobalData’s report on Danone 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 Danone, Lactobacilli-based drug compositions was a key innovation area identified from patents. Danone's grant share as of January 2024 was 52%. Grant share is based on the ratio of number of grants to total number of patents.
The patent application (Publication Number: US20240032568A1) discloses a process for preparing a fermented beverage involving a mixture of an aqueous vegetal base, yeast, and bacteria, fermented to achieve a pH of 5 or lower. The process includes removing a portion of yeast and bacteria to ensure a minimum concentration of 101 cfu/ml of each in the final beverage, which can then be optionally packaged. The resulting fermented beverage contains a fermented vegetal base, at least 101 cfu/ml of yeast and bacteria, and has a pH below 5.
Furthermore, the patent application specifies additional details such as the maintenance of yeast and bacteria concentration during storage, transport, and distribution at temperatures below 25°C for at least 30 days. The fermented beverage may contain 0.1%-10% w/w sugar and can include specific species of yeast (Brettanomyces, Hansenispora, Torulaspora, Saccharomyces) and bacteria (Gluconobacter, Oenococcus, Acetobacter, Bacillus, Lactobacillus, Lactococcus) or their combinations. The aqueous vegetal base can consist of water, fruits, tea, herbs, flowers, or their mixtures, excluding soy, nuts, seeds, grains, and added sugar. Importantly, the fermented beverage is not intended to be a dairy alternative, as specified in the patent claims.
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