Analysis of innovations in kombucha production and the protection of intellectual property
Morena Senna Saito; Radharani Melo Serafim Ferreira; Ana Camile Assis de Jesus; Maria Eugênia de Oliveira Mamede
Abstract
The aim of this review was to carry out a detailed and descriptive survey of patents on kombucha, using the European Patent Office platform – Espacenet – and the Brazilian data bank of the National Institute of Industrial Property – INPI. This study investigated the increasing popularity and innovations in the fermented beverage sector, starting with kombucha and ending with coffee-flavored kombucha, as well as the importance of patents for protecting inventions. The research was divided into three principal debates; first an analysis of patents related to the term “kombucha”, identified 393 documents, of which 238 remained after removing duplicates. This point examined the countries with the greatest production of patents, inventors and requesting institutions, such as individuals, legal entities, companies, and universities. Secondly, the patents related to the beverage market were discussed (164 documents), which by detailed description could be grouped into the areas of food science, biotechnology, engineering and biochemistry. Finally, the research focused on patents combining kombucha with coffee, identifying only two recent patents related to the area of food science. The study revealed that despite the increasing interest and demand for kombucha, the number of patents deposited was still relatively low, indicating a significant opportunity for development and innovation. Also, the analysis of the patents provided a deeper understanding of the application areas and emerging technologies, suggesting considerable potential for new research projects, even though the number of patents involving the production of kombucha with the addition of coffee in the world, was very small. Thus, these results showed that the innovation of kombucha with the addition of coffee could be promising, considering biotechnology, engineering, and biochemistry as allies in offering an increasingly high-quality and scientific investment in the sector.
Keywords
References
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Submitted date:
10/21/2024
Accepted date:
01/08/2025
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