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Analyzing Food Science & Packaging Patents – Latest Food Science & Packaging Patent Examples (2023)

Food science is increasingly being influenced by global demand. Innovative technologies are being used by food processing companies to meet this growing demand.

This article will focus on a few trends and product developments in food science. These include Nutraceuticals and botanicals as well as sensory science and personalized nutrition.

Sensory Science

Sensory science is a key discipline in the field of food science. It’s a multidisciplinary collaboration that uses objective data to identify food characteristics, and to determine consumer reactions to food products.

Companies can use sensory science to design and develop food products that are successful. It is also an important tool in New Product Development (NPD). It can also be used to train the next generation of food scientists.

Companies have a wide range of sensory options available. These methods enable them to evaluate the quality of their products. Some companies aren’t able to fully utilize the potential of these techniques. They prefer to use different types. Some use expert tests while others use analytic sensory tests.

Some companies also rely on social media for real-world customer insights. Customers can enjoy enhanced experiences through social media. You can get crunchy sweet snacks for your mobile device.

The ultimate goal of every company is to produce a product that fulfills the needs of the consumer. This is especially true for food and beverages. People are more concerned about their nutrition, health, and diet. The demand for healthier products is growing.

New technologies are being adopted by the food industry. Machine learning algorithms are one example. These algorithms allow big companies to innovate faster. This reduces the chance of market failure.

However, the food industry has yet to fully utilize the potential of sensory evaluation methods. Although some companies have started to use these techniques, the vast majority of the food industry has yet to fully utilize this technology.

A pilot study is currently underway to examine trends in using sensory evaluation in New Product Development within the food industry. One more study will examine the use of sensory analysis methods in a selected group of companies from RIS nations.

Personalized Nutrition

The science of personalized nutrition is about designing nutritional products that meet individual needs. It is a combination diet, genetics, lifestyle, and other factors. These factors are believed to encourage positive dietary behavior change.

Consumers are looking for personalised, tailored products as technology advances and consumer demand increases. Technological advances have enabled consumers to collect data about their health and track their activities.

It is time-consuming and requires expertise from multiple disciplines. Products that have demonstrated benefits for certain lifestyles are the result.

However, personalized nutrition is still a complex area. How to measure nutrition needs effectively and whether dietary interventions can improve health outcomes are just two examples. Personalized nutrition is also possible, but it remains to be proven feasible.

Although there are not specific regulations to support personalized nutrition (personalized nutrition), evidence shows that it can have tangible benefits for your health and goals in the future. The concept also challenges the existing regulatory divide between lifestyle and health products.

Researchers as well as consumers are becoming more interested in personalized nutrition. Examples of personalized nutrition in the food sector include Nestle’s “Persona” and Amazon Fresh’s “Habit” service.

Personalized nutrition is an exciting trend. The field is still in its infancy. There is not much evidence supporting widespread adoption of the method. It is therefore recommended to be cautious.

Personalized nutrition is multidisciplinary and combines the best of nutrition science, genetics, and artificial intelligence. It also incorporates the metabolome and microbiota as well as the phenotype. It allows consumers to have a more customized, balanced and healthier diet.

COVID-Driven Manifestation of Natural Food Trends and Label-Reading

It’s been an excellent year for foodies of every kind, with the COVID being a plus. It’s no surprise that there have been many new entrants to the market. They won’t be around for very long, however. The octavets are one of the most recent fliers to join this fraternity. The name of the tittle is quite a mouthful in this context. Although it’s all great and well, one of the unsolicited sexes can be a disappointment and disconcerting. This is particularly true if you have to pay a lot of money for one.

Nutraceuticals and Botanicals

For thousands of years, botanicals have been used medicinally. They have developed independently in different countries. They are usually sold as food supplements or drugs. They are still very much in the early stages of clinical research.

To better understand the potential of botanicals in improving human health, new research is being done. Garlic, for example, has been shown to have antimicrobial and cardiovascular properties.

Other than garlic, botanicals that are very popular include ginkgo and ashwagandha. Recent consumer interest in natural products has encouraged this trend.

Market growth will be driven by the aging population and rising health concerns. The industry’s growth may be limited by the many product portfolios of companies.

Research is continuing to improve nutrient delivery and bioavailability. Newer formulations that offer multiple benefits are also becoming more mainstream.

Global supplement launches include minerals, vitamins, herbs, and other ingredients. You can create new probiotics, postbiotics, or para-probiotics through fermentation. These ingredients can improve skin condition, support cholesterol, and aid in women’s and infant health.

More botanicals will be discovered as the market matures. Many consumers are familiar with ginseng and ginkgo. Others are learning about GABA, B vitamins and Ashwagandha.

Also, regulatory issues surrounding botanicals are being addressed. The EFSA published a list of botanicals subject to safety concerns.

A group of experts has recently published a paper entitled “Labeling compliance to ingredient verification”. This paper provided an overview on regulatory aspects related to dietary supplement in the US.

In the last year, the nutraceutical market has seen significant growth. It is expected that it will continue to grow over the forecast period. Over the next five year, Nutraceuticals is expected to grow 7.5% per annum.

Food Science Support: Federal and Nonformula Changes

The government may have been a little too narrow, but the private sector has been very successful with its share of the budget and the best places at the dinner table. You might want to look into the many food and drink companies looking for new employees, particularly those who are passionate about quality. Although the top-tier operators are located in some states, a quick look at their locals will reveal that their collective pockets may be a little smaller than they once were. The smarter of the bunch will get more opportunities for work, higher pay and a less stressful work schedule. It’s not always easy to make it if you don’t want to. Some people even move their homes to more cosmopolitan cities. Your future is brighter that you think.

PatentPC’s Food Science Team is committed to helping clients maximize the value of their intellectual property portfolio. Our team has access to a broad range of enforcement and protection options across a variety sectors.

  • Cans and frozen foods
  • Fish and seafood
  • Flavorings, spices and other ingredients
  • Nutraceuticals
  • Beverages
  • Sweeteners

Consumers are demanding safer and more environmentally-friendly food packaging. Innovative companies are responding to this demand by creating innovative products in many areas including safety, freshness and health, nutrition and environmental friendly packaging.


Our food science and packaging team provides integrated IP strategies for food and beverage companies. Our clients receive assistance in protecting innovations that involve the technical aspects of food. This includes the development of new products, preservation of foods, the prevention of food quality degrading, and the creation of packaged foods.

Global demand is a growing influence on food science. Food processing companies are responding to this demand with innovative technologies across a variety of technologies (product, process, and packaging).

Powerpatent’ Food Science Team is dedicated to ensuring that clients get the most value out of their intellectual property portfolio. Our team uses a wide range of protection and enforcement options in a variety of sectors.

  • Canned and frozen foods
  • Fish and seafood
  • Flavorings, spices, and other ingredients
  • Nutraceuticals
  • Beverages
  • Sweeteners

Consumers are demanding safer and more environmentally-friendly food packaging. Innovative businesses are responding to this call by creating innovative products in many areas, including safety, freshness, convenience and health, nutrition, and environmentally friendly packaging.

Many ground-breaking packaging innovations are the work of our food science and packaging team. We monitor the most recent trends and advancements in food packaging technologies. This includes a variety of materials like glass, plastic, and light metal, as well packaging techniques such as aseptic, active, controlled atmospheric storage, and modified atmosphere packaging.

Our team has a variety of unique capabilities that we can bring to the table for packaged food companies.

  • Design patents.PatentPC has one of the best design patents practices around. Top companies seek our expertise in protecting designs. We understand that aesthetics can be just as important as safety or freshness solutions.
  • Advertising, branding, and labeling. We assist companies with product label review and claim support. This ensures that they are able to withstand scrutiny and avoid legal problems (e.g. a Lanham Act false advertising challenge). Our review covers trademark, copyright clearance and freedom of operation issues as well as country-of-origin issues.
  • Litigation. As science brings new products to the market, litigation is inevitable. Our litigation team has many years of experience in litigating issues like new packaging, food additives, and government seizures of food products. We have also represented companies offensively as well as defensively in false advertising cases, under both federal and state statutes.

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