Intellectual Property Challenges in the Food & Beverage Sector

Abstract

While distribution of food through the correct food channels may address the world’s ever increasing food needs to meet the growing population, food manufacturers will still need to deliver not only more food in a cost effective manner, but also where there is a demand for healthier options, provide tasty nutritional food, in new formats such as “pharma foods” or “medical foods”, with prolonged shelf life. Food science has significantly changed in the last decade with requirements for reduced sugar, salt, and preservatives and increased fibre and grain. Consumer food habit change from carbohydrate to protein rich diet means there is a challenge to make available more protein, and in particular vegetable protein. In order to meet this challenge, high volume protein production at lower costs are needed. For example, new feed converters, for converting bugs such as crickets, for animal feeds, may be a starting point in lowering production costs.