npj Science of Food (Nov 2021)

Recent patent applications in beverages enriched with plant proteins

  • Clara Takayama Arbach,
  • Izabel Almeida Alves,
  • Mairim Russo Serafini,
  • Rodrigo Stephani,
  • Ítalo Tuler Perrone,
  • Juliana de Carvalho da Costa

DOI
https://doi.org/10.1038/s41538-021-00112-4
Journal volume & issue
Vol. 5, no. 1
pp. 1 – 20

Abstract

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Abstract Recently, many consumers have been adding plant-based beverages to their diets, due to different reasons. The addition of plant proteins to enrich these products in order to make them more nutritionally balanced has become a trend, mainly because of their lower prices and reduced environmental damage. Thus, the aims of the present patent review are to discuss the potential of, and challenges posed by, plant proteins to the beverage industry, as well as to check market trends, focused on raw materials and beverage types. Based on the results, pea, rapeseed, bean, peanut, chickpea, lentil, hempseed, sunflower seed, and cottonseed were among the most often addressed raw materials. Furthermore, this enrichment process is not limited to create products that mimic dairy, therefore expansion in plant proteins used to enrich carbonated beverages, sports drinks, or even juices is expected to happen. Thus, plant-derived proteins have been promising to high-quality beverage production, as well as to ensure food security, animal welfare, and low environmental impacts.