European alternative protein innovation surges: 960% rise in patents over a decade

Innovation in Europe’s alternative protein sector has grown dramatically over the past decade, with a 960% increase in published patents from 2015 to 2024, according to the State of the European Alternative Protein R&I Ecosystem: Patent Landscape Analysis 2015-2024 by GFI Europe. The report highlights a year-on-year growth rate of 32%, reflecting the sector's growing relevance in addressing food sustainability challenges.

The analysis reveals that Switzerland leads Europe with 1,232 patents from 265 patent families, while Germany boasts the highest number of assignees. Overall, 398 assignees from 25 countries contributed to 5,360 published patents during this period. However, significant disparities remain: five countries—Switzerland, the Netherlands, Germany, France, and the UK—account for 72% of all patent families.

Plant-based proteins dominate the landscape, accounting for 74% of all patents. In contrast, patents related to cultivated meat and precision fermentation are sparse, underscoring the need for more foundational research. Notably, only 1% of patent families relate specifically to fish and seafood, highlighting a neglected area of research and innovation.

The report attributes these trends to consumer preferences and technological challenges. European consumers prioritize taste and price when considering alternative proteins, necessitating innovations that can deliver on these fronts. Yet, despite the growth in patent filings, Europe still struggles with the ‘European paradox’—a gap between scientific excellence and successful market innovations.

"Europe's academic ecosystem is thriving, yet converting this scientific excellence into market-ready innovations remains a challenge," the report states. Limited access to private capital, workforce talent, and scale-up infrastructure, coupled with inefficient technology transfer mechanisms, are key obstacles.

The report emphasizes the importance of open innovation. Public research institutions and private companies must collaborate more effectively to overcome foundational technical hurdles. Currently, only 1% of patent families list both public and private entities as co-assignees, indicating a lack of public-private collaboration. Open-access research and flexible, non-exclusive licensing could bridge this gap, promoting widespread innovation and reducing duplication of efforts.

Sector-specific analysis shows that meat alternatives are the most common end product, comprising 41% of patent families. Dairy alternatives account for 30%, while seafood remains underrepresented. This imbalance reflects broader funding trends: seafood alternatives received just 8% of public and nonprofit funding between 2020 and 2024.

Ingredient innovation is also crucial. Protein isolates, concentrates, and flours dominate the ingredient landscape, with emulsions, gels, and binders also playing significant roles. Fermentation-made products, particularly red pigments for meat analogues, are gaining attention but remain underdeveloped. Cultivated fats, aimed at enhancing the sensory properties of meat alternatives, are emerging as well.

Company-level data shows Nestlé as the most prolific private sector innovator, accounting for 131 patent families. Roquette Frères, DSM-Firmenich, and Unilever follow. Notably, Nestlé ranks 39th in GFI Europe’s academic publication report, illustrating how private companies can balance proprietary research with contributions to the academic sphere.

In the fermentation sector, Quorn leads with 14 patent families, while Solar Foods has the highest number of individual patents. However, fermentation remains significantly underdeveloped, with only 134 patent families compared to 858 in the plant-based category. Key technological areas like strain development and target molecule selection require greater research focus.

The cultivated meat sector is even smaller, with just 88 patent families. Mosa Meat, Gourmey, and Ivy Farm Technologies are the top contributors. Despite rapid growth—11,200% since the first filing in 2018—cultivated meat remains in its infancy. Innovations in bioprocess design, cell line development, and scaffolding are essential for cost reduction and yield improvement.

To sustain growth, GFI Europe recommends prioritizing public funding for foundational research, particularly in underdeveloped areas like seafood alternatives and precision fermentation. Public-private partnerships should be fostered through non-exclusive licensing and open-access research initiatives.

The report concludes that Europe’s alternative protein R&I ecosystem shows promise but requires strategic investments and collaborative efforts to achieve commercial viability and sustainability goals. "With the right support, Europe can position itself as a global leader in alternative proteins, delivering economic, environmental, and health benefits," it states.