Plant-based proteins are emerging as a key innovation area for environmental sustainability
In recent years, the consumer industry has become a fertile ground for patent innovation. In this wave of innovation, plant protein has become a key innovation area for environmental sustainability. Companies are vying to become leaders in the field of plant protein and explore healthy and environmentally sustainable products. key issues such as development, food security and transparency. At the same time, with the rise of technologies such as 3D food printing, alternative proteins and digital food management, patented innovation has become an important driving force in this competition.
According to a report released by GlobalData, more than 662,000 patents have emerged in the consumer industry in the past three years. This number highlights the industry's urgent need for future food innovation, and also highlights the continuous expansion of professional fields, injecting new ideas into the future food industry vitality.
As a substitute for traditional meat protein, plant protein is becoming the focus of increasing attention. The latest research focuses on how to develop plant-based protein ingredients with high bioavailability to ensure that these alternatives maintain their nutritional functions during cooking. This innovation helps plant proteins better meet consumers' dual needs for health and environmental protection.
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