Nestle has been granted a patent for a process to create a meat-analogue food product with the appearance and texture of meat. The method involves using specific ingredients and an extruder to produce the final product. GlobalData’s report on Nestle 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 Nestle, Nanoemulsion cosmetics was a key innovation area identified from patents. Nestle'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.

Process for preparing meat-analogue food product with specific ingredients

Source: United States Patent and Trademark Office (USPTO). Credit: Nestle SA

A recently granted patent (Publication Number: US11882851B2) outlines a process for preparing a meat-analogue food product using specific ingredients and methods. The process involves feeding a section of an extruder barrel with a composition containing starch, water, and plant protein, injecting liquid oil or fat downstream, and extruding the mixture through a cooling die. The meat-analogue food product does not contain animal protein and can include flavoring and filler in specific amounts. The plant protein used can be soy protein, wheat gluten, or a combination of both, and the liquid oil can be sunflower oil. The extruder barrel is heated to a temperature between 80-180°C, and the final product has an exit temperature between 50-90°C.

Furthermore, the patent also covers variations of the process, such as adjusting the amount of liquid oil or fat injected, the inclusion of additional vitamins, minerals, or iron salts in the product, and the specific location within the extruder barrel for injecting the oil or fat. The process can be tailored to exclude starch and flour entirely from the meat-analogue food product, providing a unique alternative for consumers looking for plant-based protein options. The detailed specifications in the patent offer a comprehensive guide for manufacturers interested in producing meat-analogue products with specific characteristics and ingredients, ensuring consistency and quality in the final product.

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GlobalData, the leading provider of industry intelligence, provided the underlying data, research, and analysis used to produce this article.

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.