Food Science & 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).

In this article, we will look at a few food science product developments and trends. These include Nutraceuticals, botanicals, sensory science, and personalized nutrition.

Sensory science

In the field of food science, sensory science is considered to be one of the most important disciplines. It is a form of multidisciplinary collaboration that uses objective facts to identify food characteristics and consumer responses to food products.

Sensory science is a crucial discipline that helps companies design and develop successful food products. It is also a key tool in the New Product Development (NPD) process. Moreover, it can be used to educate the next generation of food scientists.

Currently, there are a variety of sensory methods available to companies. These methods allow them to assess the quality of their products. However, some companies don’t fully exploit the potential of these methods. They prefer to use different types of tests. Some companies use analytical sensory tests, while others employ expert tests.

Besides, some companies rely on social media to get real-world consumer insights. They can also provide amplified experiences for customers. For example, crunchy sweet snacks on the go.

Ultimately, the goal of any company is to create a product that meets the consumer’s needs. This is particularly true for foods and beverages. Consumers are increasingly concerned about their health, diet, and nutrition. As a result, the demand for healthier products is increasing.

The food industry is embracing new technologies. One example is the use of machine learning algorithms. With the help of these algorithms, big businesses can innovate earlier. This helps them lower the risk of costly market failure.

To date, however, the food industry has not fully exploited the potential of sensory evaluation methods. While some companies have begun to incorporate these techniques, the majority of the industry has not yet utilized this technology.

Currently, a pilot study aims to explore trends of using sensory evaluation in New Product Development in the food industry. A further study will investigate the usage of sensory analysis methods by a select group of companies from RIS countries.

Personalized nutrition

Personalized nutrition is the science of designing nutritional products based on individual needs. It involves a combination of diet, genetics, and other factors such as exercise and lifestyle. These factors are thought to promote positive dietary behavioral change.

As technology and consumer demands increase, consumers are increasingly looking for tailored, personalised products. This demand is driven by technological advances that allow consumers to gather data about their health and monitor their activities.

Developing personalised food products is a time-intensive process that requires multidisciplinary knowledge and expertise. The result is products that can have demonstrable benefits for specific lifestyles.

Despite this, there are many aspects of personalised nutrition that are not yet well understood. For example, how to effectively measure nutrition needs and whether dietary interventions improve health outcomes. There are also questions regarding the feasibility of personalised nutrition.

While there are no specific regulatory measures to support personalized nutrition, evidence suggests that personalized nutrition has the potential to offer measurable benefits for health and disease goals. Moreover, the concept is a challenge to the current regulatory divide between health and lifestyle products.

Personalized nutrition has become a topic of interest among researchers, as well as consumers. Some examples of personalised nutrition in the food industry include Amazon Fresh’s ‘Habit’ service and Nestle’s ‘Persona’.

Personalized nutrition is a promising emerging trend. However, the field is still very young. To date, there is very little evidence to support its widespread adoption. Thus, a careful approach is recommended.

Personalized nutrition is a multidisciplinary endeavor that integrates the best of genetics, nutrition science, and artificial intelligence. In addition, it incorporates the metabolome, microbiota, and phenotype. Ultimately, it allows consumers to achieve a healthier, more balanced, and more personalized nutrition strategy.

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The COVID s ap plus, it’s been a good year for foodies of all stripes. With the likes aplenty, it’s not surprising that a slew of new entrants have made their presence felt. Luckily, they aren’t in it for long. One of the latest fliers to join the fraternity is the aforementioned octavets a. In this context, the name of the tittle is a bit of a mouthful. It’s all good and great, but one of the unwelcome sassies is a bit of a letdown, and a tad disconcerting. This is especially so as you’ve likely got to shell out the moola for one of the newbies.

Nutraceuticals and botanicals

Botanicals have been used medicinally for thousands of years. Their uses have evolved independently in different countries. They are generally sold as drugs or food supplements. However, they are still in their infancy in terms of significant clinical research.

New research is being conducted on botanicals to better understand their potential in improving human health. For example, garlic has shown antimicrobial properties, as well as cardiovascular benefits.

Besides garlic, popular botanicals include ginkgo, ashwagandha, and mint. This trend has been encouraged by recent consumer interest in natural products.

The rising aging population and increasing health concerns will drive the market. However, the large product portfolios of many companies may limit the growth of the industry.

New research is also focusing on improving nutrient delivery and enhancing bioavailability. In addition, newer formulations with multiple benefits are becoming mainstream.

The most common ingredients in global supplement launches are minerals, vitamins, and herbs. Fermentation processes can be used to create novel probiotics, para-probiotics, and postbiotics. These ingredients can improve skin conditions, support cholesterol, and help with infant and women’s health.

As the market matures, more botanicals will gain consumer attention. Some consumers are familiar with ginseng, ginkgo, and turmeric. Others are getting acquainted with GABA, B vitamins, and ashwagandha.

Regulatory issues regarding botanicals are also being addressed. EFSA has published a compendium of botanicals that are subject to safety concerns.

A recent paper titled “Labeling compliance for ingredient verification” was written by a group of experts. It provided an overview of regulatory aspects related to dietary supplements in the US.

The nutraceutical industry has witnessed significant growth in the past year. It is expected to continue growing over the forecast period. Nutraceuticals are expected to grow 7.5% annually over the next five years.

Changes in federal and nonformula support for food science

While the government has been a tad myopic, the private sector has been on the ball with its fair share of the budget and the best seats at the dinner table. This may be a good time to check out the many food and beverage companies that are looking for new hires, especially those with a penchant for quality. The top tier operators can be found in a few states in the U.S., but a quick survey of their locals reveals that their collective pockets are a bit thinner than they used to be. Regardless, the smarter amongst the rest will be rewarded with more job opportunities, better pay, and a less hectic work schedule. After all, it’s not easy to make the cut if you don’t want to. Some people have even gone as far as relocating their domiciles to a more cosmopolitan city. The most important lesson of all, is that your future is brighter than you might think.

PatentPC’ 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.