Groupe Lactalis has filed a patent for a spoonable fermented cream cheese composition with high protein content, specifically designed for individuals who require increased protein intake, such as athletes and the elderly. The composition contains at least 8% protein, consisting of a mixture of casein and milk serum proteins in a specific weight ratio, with denatured serum proteins in the form of microparticles. The pH of the composition is less than or equal to 4.6. GlobalData’s report on Groupe Lactalis gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Groupe Lactalis, magnetic lids was a key innovation area identified from patents. Groupe Lactalis's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
High-protein spoonable fermented cream cheese composition
A recently filed patent (Publication Number: US20230180779A1) describes a spoonable fermented cream cheese composition of the quark or skyr type. The composition contains at least 8% proteins, which are a mixture of casein and milk serum proteins in a weight ratio of between 50/50 and 75/25. The milk serum proteins consist of at least 20% denatured serum proteins in the form of microparticles. The pH of the composition is less than or equal to 4.6.
The patent claims also specify various ratios and percentages for the composition. The ratio between casein and milk serum proteins can be either 70/30 or 55/45. The serum proteins can comprise at least 35% serum proteins in the form of microparticles by weight. These microparticles have a mean diameter greater than 1 µm. The composition should contain at least 10% of the total weight of the composition and no more than 5% carbohydrates and fat, respectively.
Additionally, the composition can include lactic bacteria, texturing agents, dyes, and flavorings. It should have a viscosity of less than 7 Pas.s when measured at a shearing speed of 50 s-1 at 6° C. The patent also mentions the use of this composition for nutritional supplementation in sporting or elderly persons.
In summary, the patent describes a specific spoonable fermented cream cheese composition with certain protein ratios, pH level, and other specifications. The composition aims to provide a suitable product for nutritional supplementation in sporting or elderly individuals. The patent claims cover various aspects of the composition, including protein ratios, microparticle characteristics, and ingredient percentages.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
