PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

Description

A23J covers the preparation, processing, and formulation of protein-based ingredients and compositions intended for food applications, including extraction, purification, modification, and functional enhancement of proteins from plant or animal sources. This classification also encompasses phosphatide (phospholipid) compositions designed as food components or additives. Technologies within this scope include protein isolation methods, texturization processes, protein-based meat or dairy analogues, and formulation of protein-enriched food products, but exclude general food processing techniques covered in A23L or protein chemistry outside food contexts.

Filing statistics

IPC subclass A23J recorded 19,978 patent applications worldwide between 2013 and 2023. Annual filings grew from 1,136 in 2013 to 2,047 in 2023 (+80%), peaking at 2,824 applications in 2022. The most active applicants in class A23 are KVASENKOV OLEG IVANOVICH (6,158 applications), NESTLE (4,562 applications) and NESTEC (3,354 applications).

Source: EPO PATSTAT, worldwide filings

In class comparison

A23J ranks 9th of 10 subclasses with filings in A23, with 19,978 applications between 2013 and 2023, 2.1% of the class. Annual filings grew 80% from 2013 to 2023, above the class as a whole (+18%).

Source: EPO PATSTAT, worldwide filings

Additional Content

Treatment of flour or dough by adding proteins before or during baking Dairy products, e.g. milk, butter, cheese; milk or cheese substitutes; making thereof , , Cocoa products Sweetmeats, confectionery or marzipan Chewing gum Frozen sweets containing peptides or proteins Food or foodstuffs containing proteins as gelling or thickening agents Dietetic products containing proteins as additive Proteins as adding ingredients for non-alcoholic beverages