Appleyard Lees report shows global slowdown in innovation for plant-based and cultivated meat

After years of rapid expansion, innovation in the global meat alternatives sector has entered a cooling phase, according to the latest Inside Green Innovation: Progress Report from intellectual property law firm Appleyard Lees.

The report, now in its fifth annual edition, revealed that worldwide patent activity in both plant-based and cultivated meat sectors declined in 2023, following several years of sustained growth.

Patent filings for cultivated meat inventions dropped by almost 10%, falling from 125 in 2022 to 113 in 2023. This marks a reversal from the previous year’s roughly 9% increase and contrasts with the threefold rise seen between 2019 and 2021.

Plant-based meat innovation showed a similar trend. Annual patent applications in the category fell by 20%, from 280 to 223, following the sector’s all-time peak in 2021 when filings reached 296.

Appleyard Lees patent attorney Emily Bevan-Smith said the cultivated meat sector continued to face familiar obstacles. “Funding, regulation and consumer uptake remain key challenges for innovators, alongside up-scaling and production efficiency,” she said.

Partner James Myatt added that the headwinds were equally apparent in the plant-based segment. “In plant-based meats, sales fell by 12% and some manufacturers have either reduced operations or gone into administration,” he said.

Despite the contraction in overall filings, the report showed companies are still innovating – just with a sharper focus on cost reduction, product quality, and consumer appeal.

New patents in cultivated meat highlight efforts to lower production costs, increase efficiency, and enhance sensory attributes such as flavor, texture, and aroma. Other innovations center on adding nutritional components to culture media or using genetically modified cells and cell lines to improve product performance.

In the plant-based space, patent activity focused on improving texture and structure, as well as new ingredient bases. Advances were reported in lentil, pea, and corn protein alternatives, novel soy and soybean formulations, and plant-based fish substitutes.

“Global patent activity in the cultivated meat sector shows a strong push to appeal to consumers by creating products that closely resemble conventional meat in flavor, texture, nutritional value, and cooking behavior,” said Myatt. “For plant-based meats, innovations relating to plant-based fish appeared prevalent among many of the top filers.”

The report also illustrated how national policies and regulatory environments are shaping innovation patterns.

In the USA, patent applications for cultivated meat technologies fell by more than 40% between 2022 and 2023. The country remains a narrow global leader, but its margin has narrowed significantly ahead of Europe and South Korea.

Appleyard Lees suggested the drop may reflect the regulatory uncertainty that continues to surround cultivated meat in the USA. Although federal agencies have approved several products for consumption, new state-level bans and labeling restrictions have contributed to declining investor confidence and mixed consumer perceptions.

A similar story has unfolded in Europe, where anti-cultivated meat stances in Italy and France – both moving to ban production and sale – appear to have contributed to an almost 25% drop in regional patent activity.

In contrast, Japan recorded a surge of more than 100% in cultivated meat patent filings. The country’s progress followed the publication of a national roadmap for the industry and public support from the Prime Minister.

Plant-based meat innovation showed comparable regional shifts. The US recorded a 37% fall in filings, while Europe overtook it as the global leader with 85 filings in 2023.

Among cultivated meat innovators, Dutch company Meatable emerged as the top filer, focusing on technologies to culture and mature cells while improving flavor through higher fat content.

South Korea’s Hanwha Solutions Corporation has been investing in cell culture media and texture optimization, while UK-based Ivy Farm Technologies filed patents spanning genetically modified cells, bioreactors, and artificial meat production systems.

Cargill and Unilever remained dominant players in plant-based innovation, including filings related to wheat gluten alternatives designed to improve the quality of minced-meat substitutes.

While the slowdown in patent activity may appear to signal a retreat, Appleyard Lees’ data suggest a sector transitioning from rapid experimentation to consolidation and refinement. The emphasis has shifted from invention volume to innovation quality – especially in addressing consumer expectations and cost challenges.

The Inside Green Innovation: Progress Report – Fifth Edition analyzed patent filing data through December 31, 2023, using the latest publicly available sources. It provides an annual snapshot of green technology innovation trends across a range of industries, including food, materials, and energy.

Appleyard Lees, which employs around 80 patent and trademark attorneys and litigators across the UK, said it continues to see strong intellectual property activity in sustainable food systems despite the slowdown in filings. The firm provides clients with strategic IP advice globally, helping protect and monetize innovation through patents, trademarks, and litigation support.

As the alternative protein industry continues to evolve, the report highlights a key inflection point: the transition from growth for growth’s sake to smarter, more targeted innovation aimed at improving economics and winning over consumers.

Appleyard Lees’ Inside Green Innovation: Progress Report – Fifth Edition is available to read now.