The Good Food Institute Europe reports a 960% increase in alternative protein patents over the past decade, with 5,000+ patents published since 2015. Plant-based innovations dominate at 74%, while cultivated meat and fermentation lag behind. Five countries account for 72% of patents, led by Switzerland. Critical gaps remain in seafood alternatives and foundational research for cultivated/fermented proteins. The surge reflects growing market interest, with €2.4 billion invested in 2021. However, taste and price barriers persist for widespread consumer adoption.
Source: Report: European alternative protein patents surge by 960% in a decade | The Cell Base