Fuji Oil, Amano Enzyme & Nissin Foods Lead Japan’s Surge in Alt Protein Patent Rankings

Japanese companies like Fuji Oil, Amano Enzyme, and Nissin Foods are leading in the alternative protein market by filing patents related to technologies and methods for producing plant-based alternatives to animal products. Fuji Oil, known for its soy-protein innovation, holds patents for making plant-based butter and cheese using specialized processes to eliminate the typical beany flavor while retaining natural taste. Amano Enzyme focuses on treating plant proteins with enzymes to create creamy, smooth, and sweet milk alternatives, as well as enzyme solutions for plant-based dairy, cheese, yogurt, and meat.

Nissin Foods Holding has patents for soy and wheat-based meat alternatives and processes that mimic the flavor of meat and fish using plant-derived proteins. Swiss food giant Nestlé leads the rankings with a patent for creating plant-based proteins resembling the appearance and texture of meat, while also advancing research into cultivated meat. Chinese institution Jiangnan University ranks eighth with a patent for using amino acids to enhance the meat-like taste of plant-based protein. The US, Japan, Switzerland, and China are the top countries in alternative protein patent rankings.