Patenting Activity on Functional Foods: A Brazilian Scenario

Abstract The segment of functional foods is a global trend with expressive growth in recent years. Investments in innovation play an essential role in maintaining the competitiveness of food companies in an increasingly fierce market. This study provides an overview of innovation over the years 2008...

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Autores principales:	Hilachuk,Daniele, Crisóstimo,Claudia, Silva,Alvaro José Argemiro da, Paula,Daniel de
Lenguaje:	English
Publicado:	Universidad Alberto Hurtado. Facultad de Economía y Negocios 2021
Materias:	intellectual property patent innovation food industry functional food Brazil
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27242021000200070
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spelling	oai:scielo:S0718-272420210002000702021-09-30Patenting Activity on Functional Foods: A Brazilian ScenarioHilachuk,DanieleCrisóstimo,ClaudiaSilva,Alvaro José Argemiro daPaula,Daniel de intellectual property patent innovation food industry functional food Brazil Abstract The segment of functional foods is a global trend with expressive growth in recent years. Investments in innovation play an essential role in maintaining the competitiveness of food companies in an increasingly fierce market. This study provides an overview of innovation over the years 2008 to 2020 in the functional foods segment in Brazil by using patenting activity as an indicator of innovation. A patent search was conducted in the National Institute of Intellectual Property (INPI) database to identify patent application records on the following functional foods: (i) gluten-free (ii) lactose-free/low-lactose (iii) probiotic (iv) prebiotic and, (v) enriched/fortified products. The main IPC codes retrieved refer to class A23L (33%), A61K (17%), and A23C (10%), confirming the deposits' relationship with human nutrition. From 2015 on, resident applicants stood out, especially in 2017, with the highest number of deposits in the period. Most patent applications target probiotics (35.3%), followed by fortified/enriched products (25.3%), gluten-free (14.3%), lactose-free/low-lactose (13.3%), and prebiotics (11.8%). Brazilian higher education institutions (HEIs) figure among the top resident patent applicants. University-industry partnerships and research-oriented collaborative networks appear to be a feasible way to foster innovation in the food industry in the country. In summary, the patenting activity of functional foods in Brazil has awakened in recent years, showing trends and opportunities for innovation in the functional food segment.info:eu-repo/semantics/openAccessUniversidad Alberto Hurtado. Facultad de Economía y NegociosJournal of technology management & innovation v.16 n.2 20212021-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27242021000200070en10.4067/S0718-27242021000200070
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	intellectual property patent innovation food industry functional food Brazil
spellingShingle	intellectual property patent innovation food industry functional food Brazil Hilachuk,Daniele Crisóstimo,Claudia Silva,Alvaro José Argemiro da Paula,Daniel de Patenting Activity on Functional Foods: A Brazilian Scenario
description	Abstract The segment of functional foods is a global trend with expressive growth in recent years. Investments in innovation play an essential role in maintaining the competitiveness of food companies in an increasingly fierce market. This study provides an overview of innovation over the years 2008 to 2020 in the functional foods segment in Brazil by using patenting activity as an indicator of innovation. A patent search was conducted in the National Institute of Intellectual Property (INPI) database to identify patent application records on the following functional foods: (i) gluten-free (ii) lactose-free/low-lactose (iii) probiotic (iv) prebiotic and, (v) enriched/fortified products. The main IPC codes retrieved refer to class A23L (33%), A61K (17%), and A23C (10%), confirming the deposits' relationship with human nutrition. From 2015 on, resident applicants stood out, especially in 2017, with the highest number of deposits in the period. Most patent applications target probiotics (35.3%), followed by fortified/enriched products (25.3%), gluten-free (14.3%), lactose-free/low-lactose (13.3%), and prebiotics (11.8%). Brazilian higher education institutions (HEIs) figure among the top resident patent applicants. University-industry partnerships and research-oriented collaborative networks appear to be a feasible way to foster innovation in the food industry in the country. In summary, the patenting activity of functional foods in Brazil has awakened in recent years, showing trends and opportunities for innovation in the functional food segment.
author	Hilachuk,Daniele Crisóstimo,Claudia Silva,Alvaro José Argemiro da Paula,Daniel de
author_facet	Hilachuk,Daniele Crisóstimo,Claudia Silva,Alvaro José Argemiro da Paula,Daniel de
author_sort	Hilachuk,Daniele
title	Patenting Activity on Functional Foods: A Brazilian Scenario
title_short	Patenting Activity on Functional Foods: A Brazilian Scenario
title_full	Patenting Activity on Functional Foods: A Brazilian Scenario
title_fullStr	Patenting Activity on Functional Foods: A Brazilian Scenario
title_full_unstemmed	Patenting Activity on Functional Foods: A Brazilian Scenario
title_sort	patenting activity on functional foods: a brazilian scenario
publisher	Universidad Alberto Hurtado. Facultad de Economía y Negocios
publishDate	2021
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27242021000200070
work_keys_str_mv	AT hilachukdaniele patentingactivityonfunctionalfoodsabrazilianscenario AT crisostimoclaudia patentingactivityonfunctionalfoodsabrazilianscenario AT silvaalvarojoseargemiroda patentingactivityonfunctionalfoodsabrazilianscenario AT pauladanielde patentingactivityonfunctionalfoodsabrazilianscenario
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Patenting Activity on Functional Foods: A Brazilian Scenario

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